Farmers and food processors from Australia, New Zealand and Canada are calling on Trans Pacific Partnership (TPP) countries to conclude a 21st century trade agreement in 2013 that liberalises trade across all goods and services.
At the 15th round of TPP negotiations taking place in Auckland, New Zealand, agri-food groups from across the TPP region are meeting together and call for negotiators to uphold a high level of ambition in the trade talks. . .
New Zealand’s red meat sector is encouraging all negotiating parties in the Trans-Pacific Partnership (TPP) to work tirelessly to ensure this agreement can be completed by October 2013. Key outcomes from the completion of TPP must be the elimination of agricultural trade barriers and the opportunity for greater economic integration across the Asia Pacific region, Beef + Lamb New Zealand (B+LNZ) and the Meat Industry Association (MIA) say.
The B+LNZ and MIA chairmen, Mike Petersen and Bill Falconer (respectively) reinforced the need for reduced barriers to agricultural trade, including the elimination of tariffs and other technical barriers as a priority. Achieving that would create benefits and opportunities for all TPP members exporting red meat products. . .
The government’s announcement that it is funding half of the $2.5 million Wairarapa Water Use Project to investigate the feasibility of developing water storage, alongside the Greater Wellington Regional Council, is warmly welcomed by Federated Farmers.
“Water is the lifeblood of farming, which is why Federated Farmers welcomes Primary Industries Minister David Carter’s announcement this morning that the government will add this funding from the Irrigation Acceleration Fund (IAF) to look at the feasibility of this project,” says Federated Farmers water spokesperson Ian Mackenzie.
“This announcement means Wairarapa is potentially a huge step closer to securing a brighter economic future for its farmers and everyone else in the region. . . .
New Zealand Winegrowers (NZW) has commissioned UK wine writer Jamie Goode to publish The Science of Sauvignon blanc. The book is based on the results of a six year multidisciplinary research initiative that explores the key aroma and flavour compounds in Sauvignon blanc wine and how they relate to viticulture and winemaking.
“In our research programme we wanted to understand the unique characters of New Zealand Sauvignon blanc” says Dr Simon Hooker, General Manager Research at New Zealand Winegrowers. “What are its sensory attributes? Can they be linked back to viticultural management? Are they generated in the vineyard, through winemaking processes or by the yeasts? This book presents an overview to these questions in a very user friendly way that has given the industry new tools for driving flavour”. . .
The Rapaura Springs 2012 Reserve Sauvignon Blanc has been named one of the two best Sauvignon Blancs in the country by Cuisine Magazine’s judging panel.
Owner Brendan Neylon says achieving number two rank, as well as a five star accolade, denoting “outstanding quality” in a wine, is an excellent result from such a prestigious tasting, and perfectly timed for Christmas. . .