Rural round-up

September 13, 2013

Minister announces manuka honey consultation:

Food Safety Minister Nikki Kaye today announced consultation has begun to define manuka honey to enable truth in labelling.

“The Ministry for Primary Industries (MPI) will be asking the honey industry, scientists and other interested stakeholders for their say through this consultation process,” Ms Kaye says.

“The New Zealand honey industry has been working for many years to come up with an accurate way to label, market and brand manuka honey and unfortunately has been unable to reach consensus. There is no international standard for a definition of manuka honey.

“Recently, the authenticity of some New Zealand manuka honey has been queried in overseas markets. This puts the integrity of our country’s export reputation at risk and so steps need to be taken to ensure consumer confidence. . .

Warning to all dairy farmers:

All dairy farmers are being warned by DairyNZ to look for signs of Theileria infection and anaemia in cattle with severe cases recently reported in the North Island.

Theileria infection is caused by Theileria orientalis, a parasite transmitted by ticks when they feed on the animal’s blood.

There is a heightened risk of Theileria infection, especially in the North Island, as the tick population is likely to have increased thanks to a dry summer and a mild winter. . .

Concern over sulfite levels in raw meat:

The Ministry for Primary Industries is concerned about a potential increase in the use of sulfites in raw meat and is awaiting test results after taking samples from butchers and supermarkets in Auckland.

Sulfites, such as sulfur dioxide, are used as a preservative in some foods, including meat products like sausages, luncheon meat and manufactured ham.

However, foods containing sulfites can cause serious reactions in those people who are intolerant to them.

As such, the use of sulfites is strictly controlled by the Australia New Zealand Food Standards Code and they are permitted only in certain meat products and maximum permitted levels are specified. . .

Stock switch a step up –  Jana Flynn:

An allergy to dairy cows and a determination to upskill are just two of the reasons Juan-Paul Theron is excelling in the sheep and beef industry.

The 30-year-old New Zealand resident, originally from Cape Town in South Africa, had zig-zagged through various farming options early in his career, but he’s found his niche with a move to dry stock and a National Diploma in Agribusiness Management under his belt.

“I’m currently in Rotorua and have been here five years. It’s the second dry-stock job I’ve taken on and I’ve been farm manager for 12 months,” says Theron. . .

From the Beehive – Eric Roy:

Our sheep-meat exports to China expanded in the last twelve months from under $250 million to over $550 million. Already China has moved from our fourth market to overtaking Europe as our largest market and it has taken one year to do it. There is nothing in our trading history like that.

It took our predecessors decades to build our old supply chains into the Anglo-Saxon dominated trading world of the second half of the 20th Century. We have a goal to increase the ratio of exports to GDP by around ten percentage points to 40% of GDP by 2025.

On the basis of projections of GDP growth, it requires us to grow our exports of goods and services between around 6.5 to 7.5% on average per annum for the next 12 years. . .

Real Journeys upgrading Walter Peak offering:

Key tourism player Real Journeys is significantly upgrading its Walter Peak offering with the intention of making it a destination that “locals and tourists alike want to visit”, says Chief Executive Richard Lauder.

The upgrade will include a new gourmet BBQ menu, with localised matching wine list, and refurbishments across the facilities. Renowned restaurateurs Fleur Caulton and Josh Emett have consulted on the overall concept of the project.

Lauder says Real Journeys are focused on making Walter Peak a quality New Zealand dining experience and have hired a new executive chef, Justin Koen – previously of Queenstown’s Wai Waterfront Restaurant – to champion this. . .

Recycling more popular – Carmen Hall:

Bay of Plenty farmers have thrown their support behind voluntary rural recycling and diverted thousands of kilograms of rubbish away from the landfill.

Waste that was recycled in the region included 12,599kg of plastic containers and 36,278kg of silage wrap.

Agrecovery sales and marketing manager Duncan Scotland says the scheme has received a positive response. . .


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