YOUR INDUSTRY
Employing people who lost their jobs due to Covid-19 In February, in the midst of uncertainty surrounding Covid-19 restrictions, Te Puke orchardists Kris and Mat Johnston, concerned that the industry may be faced with some level of crop management, were preparing for significant financial impact. By Elaine Fisher “We really didn’t know if we could pick our fruit or our clients’ fruit,” says Mat. “We were so fortunate that our industry was declared an essential industry and we could go ahead with harvest,” says Kris. Despite that relief, staffing needs changed for the couple who run not only their own orchards in No 1 Road Te Puke, but also through their company Mat Johnston Contracting, harvest fruit from 90ha of client orchards. “We had delayed the arrival of our RSE (Recognised Seasonal Employer) scheme workers from Samoa as we wanted to have them here later in the year for pruning. I regret that now because they never got here,” says Kris. The couple feel for the RSE workers, many of whom would have been returning for their third season. Because of Covid-19 they have missed out on earnings which are vital to the well-being of themselves, their families and communities. They are also a loss to the kiwifruit industry. 28
The ORCHARDIST : AUGUST 2020
“They are highly skilled pruners and that’s something you can’t teach anyone in a day or two, like you can with picking or bud thinning,” says Kris. Acutely aware of how rapidly the national and international Covid-19 pandemic restrictions were progressing, Kris increased her recruitment efforts, mainly through social media. “We had quite a lot of interest from backpackers in the South Island and when I realised travel restrictions within New Zealand were coming, I contacted them saying don’t hang about, get on the Cook Strait ferry and get here ASAP. “Some couldn’t get a booking but just turned up at Picton and hoped to come across. Others didn’t make it at all.” The Johnstons also recruited New Zealanders who had lost their jobs. “We had an Air New Zealand cabin crew member, a vegan baker, black water rafting guides, and of course hospitality workers, a real mix of good people,” she says.
