BULLETIN ISSUE 19: Autumn 2018
The world of protein is changing … and fast. There is still hope for the red meat sector, and a window of between three and seven years to get organised, but no room for complacency. That’s according to various speakers at the Ministry for Primary Industries’ Food & Fibre Conference in Wellington at the end of November. The conference brought together speakers from the US and New Zealand to focus on the conference theme ‘Innovation – from Vision to Action’. Greenlea Premier Meats is one of the meat companies to be seriously weighing up the challenges and opportunities faced by New Zealand’s protein business as a result of the emerging disruption. Greenlea chief executive Tony Egan spoke at the Food & Fibre Innovation conference on behalf of the food and fibre working group that has been looking at a combined approach for New Zealand’s produce in offshore markets. The family-owned company’s managing director Tony Egan – also a member of the Meat Industry Association council and chairman of AGMARDT – was another of the conference speakers reporting on progress in the food and fibre working group. He attended Future Food Tech in San Francisco in March last year. For him, it was “eye opening” to see the level of serious global corporate interest in alternative protein. “These were not the sandal wearing hippies I expected to see. They were large food companies doing some serious analysis of future food trends in the context of intergenerational preferences and changing views to things like sustainability, animal welfare and health,” he says. Egan says participants noted the curiosity and convenience that was tempting people away from the traditional models like ’meat and three veg’. “They were defining future horizons with science and technology playing an ever-increasing role and they warned that the three to five-year window would herald significant
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change … much sooner that many of us expect. “But they accepted that natural protein would remain important and probably dominant and that distinctions such as grass fed, free-range and natural would have their place in this future consumers’ world,” Egan’s view is the world has already transitioned from meat to protein in the way we describe food. “Where it goes from here will depend on our ability to differentiate our production systems and the products they produce. We have much to offer a world where factory farming is rife, so long as we tell our story well and listen to our consumers.”
Greenlea chief executive Tony Egan spoke at the Food & Fibre Innovation conference on behalf of the food and fibre working group that has been looking at a combined approach for New Zealand’s produce in offshore markets.
Greenlea remains committed and optimistic and wants to work in a pan-sector way to build the best New Zealand can offer, says Egan. “To do this we must strive to maintain and enhance our point of difference both as individual organisations and collectively as food and fibre producers on a global stage.” Future Food Tech 2018 will take place in New York next July. This is an excerpt from an article which first appeared in Food NZ magazine (February/March 2018) and is reproduced here with permission. You can read the full article here http:// meatexportnz.co.nz/mia-focus-changing-proteins/
BOBBY CALF SEASON Bobby calf season 2018 will soon be upon us. It is once again that time of year to register and request your ear tags. You will find an online registration form on our website (https://www.greenlea.co.nz/farmers/ supplying-greenlea/bobby-calves). From the website, you can also request additional tags and download the annual ASD. The ASD can either be posted or uploaded directly with your registration. For problems with registration, please contact Candice at candice@greenlea.co.nz. For other questions about bobby calf processing and the pick-up schedule, please contact your livestock buyer. Please be aware that all of the new animal welfare regulations related to bobby calves became enforceable on August 1 of last year. These regulations require for suitable shelter and loading facilities. Information on calf holding and loading facilities as well as fitness for transport requirements can be found on the DairyNZ website.
MUDGEY’S COLUMN Well, spring certainly didn’t happen locally, and then summer was here with a vengeance! It’s now autumn which looks to be early and a cracker! Colder nights and shorter days, but still great grass growth with plenty of hay and bailage being put away.
store stock. Fair to say nearly all of them have been bloody dear! A wise old meat baron once said to me “who goes broke first? The guy who buys them or the guy who doesn’t?” I guess the secret is buying the right type to suit your farming program and feeding them well.
Seasons certainly haven’t been very consistent … fortunately, Greenlea, your processor of choice, has maintained consistently firm and fair pricing even when we had plenty of cattle, having very similar pricing levels for nearly all of December and the first half of January. Only when the dollar spiked to .73-.74 were we forced to reduce levels a little. I’ve bumped into a lot of farmers in the last few weeks and plenty of them have assured me that consistency is worth a fortune to their farming business.
By the time this article arrives, Mudgey will be on his way to Europe for a little look around. I’ve seen every sale yards in the North and South Island at least a couple of times, so it’s time to venture further afield. Just a quick look around and back on the job after Easter.
I’ve done a heap of miles in the last few weeks catching up with clients and purchasing a heap of replacement
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Best guess things could get tight in April and early May, but I’m not sure the run will last much more than a month or 6 weeks. Go early or late if you can, and the dollars just might be a little more favourable.
The Greenlea Butcher Shop, our online shopping site, launched at Fieldays last year. The website gives both our farmers and the public the opportunity to buy Greenlea product at a great price. We now offer a ‘Build Your Own’ box so you can buy exactly the cuts that you want and as much as you want. We also offer mince, diced and stir-fry strips. The chilled product is sent by overnight courier direct to your door. Delivery is free on orders over $90.00. For a limited time we are also offering lamb racks, rumps, legs, shoulders and shanks from our great friends at Ovation. Since our launch we
have worked hard to expand our delivery area. We are now able to deliver to non-RD addresses in both the North and South Islands and some RDs. Contact us at butchershop@greenlea.co.nz to see if we can deliver to your RD. In some cases, we can arrange for you to collect from your local depot. Another option is to deliver to your work or business address. See us at The Great NZ Food Show, May 5 & 6, Claudelands Event Centre, Hamilton . Check us out at:
www.greenleabutcher.co.nz
Did you know that you can find a huge range of material from industry experts on the Beef + Lamb website? The Knowledge Hub is a repository of farming resources that was developed with funding from the Red Meat Profit Partnership. The Knowledge Hub provides fact sheets, tools, calculators and videos on a wide variety of topics including genetics, nutrition, animal management and animal welfare.
These graphs clearly demonstrate the changing dynamic of our beef exports. The left graph is beef export locations by volume in 1961. The right-hand graph is beef exports last year. China 21%
United States 74% United Kingdom 12%
United States 47%
Taiwan 5% Canada 5%
Canada 4%
NZ BEEF EXPORTS IN 1961, BY VOLUME
Other Markets 7%
Japan 3%
Korea 5%
NZ BEEF EXPORTS IN 2017, BY VOLUME
Other Markets 9%
Phillipines 1% Hong Kong 1%
Japan 4% Indonesia 1% Malaysia 1%
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OPEN DAY 2018 GREENLEA rescue helicopter
sunday 25 march 2018 | 10AM - 2pM Taupo Airport, 1105 Anzac Memorial Drive, Taupo.
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It’s back for 2018! Mark it ON your calender! The 2018 Greenlea Rescue Helicopter Open Day is on Sunday 25 March, allowing members of the community to take a seat in the cockpit and get up close to the hardworking crew. The Greenlea Rescue Helicopter team will be joined by members of the NZ Police, NZ Fire Service, St John and more, for a day of interactive and informative entertainment from 10am – 2pm at the Greenlea Rescue Helicopter Hangar located at the Taupo Airport.
life-saving service in the air. In fact, 53% of the $1.1million annual operating costs must come from the community. Part of this funding comes via Friends of the Rescue Helicopter – individuals and families who support the service via an annual donation – hence the Open Day has something for the whole family.
The Greenlea Rescue Helicopter Open Day is a chance to give back to the generous community who provide financial support to keep this life-saving service in the air. In 2017 alone, the Greenlea Rescue Helicopter carried out 237 potentially life-saving missions, so the Open Day is also a great opportunity for EMS providers to educate the public and give them a better understanding of how we all work together. Don’t miss this fun day out for the whole family!
The annual Open Day is an important one for the Greenlea Rescue Helicopter. With an average mission cost of $7,800, the rescue helicopter relies heavily on community support to keep this rescue.org.nz |
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