Analysis

World missing out on nutrition due to overfishing

The Marine Stewardship Council (MSC) – an international non-profit on a mission to end overfishing – says the world is missing out on enough protein to meet the yearly needs of 72 million people, because not all fisheries have been sustainably managed . Seafood is a key source of nutrients and protein and plays a vital role in the diets of many people. More than 3.3 billion people around the world get at least 20% of their daily animal protein intake from fish. As the global population continues to rise, the demand for seafood is increasing pressure on this valuable, natural resource. Global consumption of seafood has risen by 122% in the past 30 years. More than a third of global fish populations are now fished beyond sustainable limits, with this trend continuing to worsen4. However, latest estimates suggest that if global fisheries are better managed, 16 million tonnes more seafood could be caught every year, helping to feed a growing world population. The MSC’s analysis shows if globally adopted, sustainable fishing practises would increase the additional protein available to meet the yearly needs of a population more than double that of New Zealand and Australia combined. “The world’s population is set to reach 10 billion by 2050 and food production urgently needs to be made sustainable and equitable, to ensure healthy diets for all,” Anne Gabriel, Oceania Programme Director at the Marine Stewardship Council, says. “Effective management of fisheries allows fish populations and marine ecosystems to recover, in turn increasing the number of fish that can be sustainably caught in perpetuity. “Fish need time to grow and re-produce. Sustainable fishing allows this to happen. By conserving our rich marine resources, we also enable more people to have the protein they need to live healthily. As the global population continues […]

Blood passion

Passion for farming and their animals runs blood-deep for David and Pip Fullerton, who are world-renowned for their international genetics work with Holsteins and are also one of New Zealand’s top-producing farms. Little-known in New Zealand for genetics, but significant players in the world Holstein breeding game, the South Waikato-based couple have farming roots in the area that date back to the turn of last century. Pip’s side of the family have been working the land on which they still operate since 1903, with David’s farming roots beginning down the road in Ohaupo, in 1930. Today the Fullerton’s 220 hectare block named Waipiri is home to 500 milking cows. Pip and David have farmed it together since 1990 when it was converted from drystock. Over the last 10 years, Waipiri has boasted the highest-yielding herd in New Zealand four times, and remains consistently at the top. Waipiri’s highest-producing season was 300,000 milk solids, dropping to 260,000 during the past two years as a result of drought. With a passion for genetics that started when David was 13, it has seen him strive for perfection and betterment ever since. It has also seen him travel the world in search of the best-quality cattle. David sees genomics and production going hand-in-hand, with dedication and hard work paying dividends both ways. “They’re inclusive. It’s in your best interests to have your cows doing well, as the international market works on high yields.” Rearing 400 calves throughout the year, including 180 replacement heifers, David has specific goals and systems for each. All export bulls and embryos are also sourced from their own herd. “We’re always looking for new genetic families to bring into the herd and make a difference. Most of our herd is full international pedigree. We breed cattle for milk and protein […]

Kiwi tech startup creates export opportunities for food manufacturers

A new freight consolidation service is set to make it easier for Kiwi food retailers to enter export markets and remove the need for intermediaries. In a first for the country, start-up business Jetkrate will offer a small parcel, freight consolidation service which allows consumers to purchase goods from Kiwi businesses and have them shipped to an Auckland address – where they are repacked and sent as one package to any offshore market. The new service aims to replace the daigou (personal shopper) channel which uses personal shoppers to purchase commodities from local retailers and ship them to customers in China as well as reduce the cost of freight for ex-pat Kiwis living overseas. Varun Khetrapal, Jetkrate co-founder, says the daigou channel is inefficient and lacks transparency. “There are two major barriers to Asian consumers shopping directly here for products like Manuka honey, dairy, wine and woollen clothing. “The first is not all NZ retailers ship overseas or if they do, the shipping costs become prohibitively expensive if customers are buying across multiple businesses. “The second is about trust; in the same way New Zealanders might struggle to identify suitable online retailers to buy from in a country they have never visited, Chinese buyers rely on personal shoppers to select a supplier on their behalf. “The new consolidation service removes the shipping barrier and makes it easier to get goods overseas once purchased – that allows the retailer to concentrate on building confidence levels across their customer base. Khetrapal says they plan to introduce a more formalised structured model, providing retailers with a clear route to this market which has a transparent and robust supply chain. “The new model we operate under will bring retailers and consumers closer together and will allow them to see the pricing of the products […]

Hawke’s Bay companies create world-first functional beverage

A collaboration between two Hawke’s Bay exporters has developed a new world-first beverage, a shelf-stable collagen and artesian water blend. The new Adashiko Collagen Refresh water is the first in the world to contain pure collagen and pure water – with no preservatives, no flavouring, colours or other additives and is set to introduce nutraceutical beverages to the hospitality industry. The company already has interest from customers in export markets around the world as it looks to capture a share of a $2 billion global collagen RTD category. Luci Firth, Adashiko CEO, says the new beverage is designed to rejuvenate the premium bottled water industry. She says the product was also ranged in local supermarkets within its first week of launch and is already exceeding initial sales forecasts. “The bottled water category in the hospitality industry typically consists of unflavoured still and sparkling varieties and has seen little innovation for some time. “Many New Zealanders will struggle to pay for bottled water and with so little value added by suppliers, restaurateurs and bar owners are left to compete head-on with tap water, while still having to cover the cost of supplying it. “The addition of a functional water product to this category means they will now be able to offer a competing product which they can justify retailing at a premium price point,” she says. Firth says the neutral-tasting, odourless collagen water can also be used as a mixer for cocktails. The development of the product took over a year and was a joint venture between her company and Hawke’s Bay manufacturer Parker Beverages. Doug Speedy, managing director of Parkers Beverage Company, says specialised equipment allowed them to pasteurise the product to a precisely controlled temperature. “After several iterations in the trial process, ultimately it was the purity of the […]

DairyNZ supports PCE call to rethink research funding

DairyNZ agrees with the Parliamentary Commissioner for the Environment Simon Upton’s call for the Government to rethink how environmental research is funded in New Zealand. “We urge the Government to accept the PCE’s advice and reconsider our national strategy and funding allocation for environmental research,” said DairyNZ chief executive Dr Tim Mackle. “As a country we face some significant challenges to reduce our environmental footprint, reduce emissions and improve water quality. To be successful we will need substantial, long-term research investment based on a shared strategy. “The current research system is not having the impact it could. It’s costly, cumbersome and doesn’t always direct funding to the areas that will really make a difference on the ground. Misplaced incentives around certain priorities can result in piecemeal projects at the expense of long-term vision and co-ordinated effort. “The result is a splintered system driving mostly short-term and disconnected projects, with low accountability for impact. “The projects must bring together the expertise of our best researchers to achieve our collective economic, social and environmental aspirations. The amount for research and development needs to be commensurate to the challenges and the opportunities for New Zealand,” said Dr Mackle. “The dairy sector wants to be part of the solution and we are keen to see environmental research investment which delivers the desired outcomes for New Zealand’s environment. “We want to see the Government continuing to invest in the dairy sector and other primary sector solutions and innovation.” The dairy sector is committed to playing its part in addressing the environmental challenges facing New Zealand, and has substantial work, including research, underway to improve water quality and reduce emissions. This includes a commitment under sector strategy Dairy Tomorrow to protect and nurture the environment for future generations. The primary sector has joined forces with government […]

Fonterra, Nestlé and DairyNZ join forces to tackle nitrogen leaching

Fonterra and Nestlé are teaming up with DairyNZ to expand a promising plantain trial to help improve waterways and reduce on-farm greenhouse gas (GHG) emissions. Incorporating certain varieties of plantain into a cow’s diet has been shown to reduce the nitrogen concentration in their urine, which can leach through soil into groundwater. To test the benefits in local pastures, DairyNZ has been leading the Tararua Plantain Project in the lower North Island, where farmers have been growing the leafy herb for their cows. The Ministry for Primary Industries is also involved as a key contributor. Now, Fonterra and Nestlé are helping expand the project further through additional funding and by sharing expertise. “We’re all about finding ways to ensure Aotearoa New Zealand has a thriving environment and a thriving farming economy,” says Fonterra’s Director of On-Farm Excellence Charlotte Rutherford. “We can achieve more by partnering with others, so it’s great to join forces with DairyNZ and Nestlé. This is helping to speed up the adoption of plantain by farmers. Ultimately it could be a real game-changer to reduce nitrogen from cows and help mitigate nitrous oxide emissions.” The new collaboration is helping to accelerate uptake of Ecotain – a blend of environmentally functional plantain cultivars developed by seed company Agricom. Currently, 50 Tararua farms have started to use plantain, through DairyNZ’s Tararua Plantain Project. With the funding boost from Fonterra and Nestlé, it is expected these farms and more will increase the amount they grow, therefore maximising the benefits. Ecotain has been used in studies by DairyNZ, Agricom, Lincoln University, Massey University and AgResearch, with results showing it can significantly reduce nitrogen leaching. Preliminary studies also show it has the potential to lower on-farm GHG emissions through the reduction of nitrous oxide, which is promising news for farmers. Nestlé, the […]

Only two in ten consumers say their food is safe to eat

On average less than 40% of food and beverage industry decision-makers place complete trust in the industry to ensure food and beverage safety Zebra Technologies Corporation , an innovator at the front line of business with solutions and partners that deliver a performance edge, today announced the results of its Food Safety Supply Chain Vision Study. The study highlights the views of consumers as well as food and beverage industry decision-makers worldwide from distribution and warehouses to grocery stores and restaurants around safety, traceability and transparency. Surveyed consumers reported their top food safety concerns include restaurant kitchen and wait staff hygiene, foodborne outbreaks, illness from contaminated food, and food and beverage recalls. Consumers can be quite unforgiving if they experience a food incident as approximately six in 10 reportedly would never eat at a restaurant again if they contracted a foodborne illness or food poisoning. Slightly more than 80% of surveyed consumers said companies have an important role to play in implementing food safety solutions and an ethical responsibility to ensure the safe handling of their food. Most consumers (70%) said it is important to know how their food and ingredients are manufactured, prepared, and handled, while 69% agreed knowing how their food is sourced is also important. Given the increased focus on health and wellness, it’s unsurprising both consumers and industry decision-makers are showing a great level of interest in the source, quality and safety of their food. However, a disconnect exists between what consumers believe and what industry decision-makers think. Almost seven in 10 (69%) decision-makers say the industry is prepared to manage food traceability and transparency, but only 35% of consumers agree. Furthermore, only 13% of consumers felt the industry was extremely prepared today to manage food traceability and be transparent about how food travels through the […]

Bringing RSE workers back the right move

BusinessNZ welcomes the announcement that New Zealand will welcome back 2,000 international workers under the Recognised Seasonal Employer scheme BusinessNZ Chief Executive Kirk Hope says the move is timely. “Our exports industries have weathered the Covid storm well to date, but it would have been devastating to let fruit rot on the ground and cause economic damage to regions if access to workers was constrained by border restrictions. “The relatively low unemployment rate is both a signal that New Zealand’s economic fundamentals are holding up well, and also a red flag that the prospect of skill shortages could create more hardship for companies than the impact of Covid and lockdowns. “International workers make a significant contribution to the New Zealand workforce and ensure companies are able to continue to operate and keep New Zealanders in work. Companies are also taking up opportunities to attract and upskill New Zealand workers for these roles and in some cases local workers have the opportunity to upskill alongside RSE workers. “We have a number of industries that need international skills and expertise to supplement the New Zealand workforce, and it is critical for the Government to work rapidly and constructively with industries to understand these workforce pressures and find the right solution, as horticulture, viticulture and the Government have done today.”

ClearTech® set to deliver massive water savings for dairy farming

The ClearTech effluent treatment system at Lincoln University Dairy Farm (LUDF) has saved over 600,000 litres of freshwater in its first full month of operation. The quantity of freshwater saved equates to the average daily water use of about 3,000 people, or the amount of water that an individual person would use in eight years. With steeply-rising farmer demand for ClearTech, the new effluent treatment technology will potentially save billions of litres of freshwater a year if used across the New Zealand dairy industry. LUDF Farm Manager Peter Hancox says the impact of the ClearTech system on the farm’s operations has been a revelation. “Our ClearTech plant has been fully operational since the start of our milking season, and already the amount of freshwater we’ve saved is remarkable. We’re saving at least 50% of the water used to wash the yard. “If we continue along this trend, and we fully expect to, then over the whole 10-month season we’ll achieve a total saving of 6,000,000 litres of freshwater.” Hancox says the costs of set-up and ongoing maintenance are relatively modest, and far outweighed by the benefits that will accrue to farms and the wider community. And as the ClearTech system works away in the background, its benefits are delivered with no extra effort on behalf of the farmer. “It’s a win/win for farmers and the communities they’re part of, as every litre of wastewater recycled is a litre of freshwater saved.” The breakthrough technology, developed by Lincoln University Soil Science Professors Keith Cameron and Hong Di, in conjunction with commercial partner Ravensdown, won the Science & Research Award at the inaugural Primary Industries Awards in July 2019, and the South Island Agricultural Fieldays Agri-Innovation Award, as well as a Highly Commended at the 2019 National Fieldays Innovation Awards. The ClearTech […]

E-Nose accurately detects if meat is fresh or spoiled

An NTU Singapore-led team of scientists have developed a new AI-powered electronic nose (e-nose) that can accurately measure the freshness of meat. Led by NTU professor Chen Xiaodong, the team – which includes scientists Jiangnan University, China, and Monash University, Australia – believes their artificial olfactory system could help reduce food wastage by confirming to consumers whether the purchased meat is fit for consumption, much more accurately than a ‘Best Before’ label can. The e-nose comprises of two elements: a colored ‘barcode’ that reacts with gases produced by decaying meat; and a barcode ‘reader’ in the form of a smartphone app that uses AI to interpret the combination of colors on the barcode. According to Xiaodong, the e-nose can be easily integrated into packaging materials – like the underside of the PVC film that the meat is packaged in – and yields results within 30 seconds without the bulky wiring typically used for electrical signal collection. The e-nose’s non-destructive, automated and real-time monitoring capability can also be used to recognise the types of gases that other types of perishable food emit as they become less fresh, providing a broadly applicable new platform for food quality control. When tested on commercially packaged chicken, fish and beef meat samples that were left to age, the team found that their e-nose’s ‘deep convolutional neural network’ AI algorithm predicted the freshness of the meats with a 98.5% accuracy. In comparison, the prediction accuracy of a commonly used algorithm to measure the response of sensors like the barcode used in this e-nose stood at 61.7%. Just like how gases produced by decaying meat bind to receptors in the mammalian nose, the 20 bars in the e-nose’s barcode act as its receptors. Each bar is made of chitosan embedded on a cellulose derivative and loaded with a different […]

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