Business

Blockchain to Build a Sustainable Food Industry?

Blockchain is taking off, with a growing number of food companies and retailers experimenting with this new technology. Ecovia Intelligence (formerly Organic Monitor) sees blockchain bringing many sustainability benefits to the food industry. A few weeks ago, Carrefour became the first European retailer to introduce blockchain for food products. Initially launched for free-range Carrefour Quality line Auvergne chickens, the technology is being expanded to eggs, cheese, milk, ground beef steak, salmon, oranges and tomatoes. A key part of its 2022 transformation plan, Carrefour believes blockchain technology will revolutionise its supply chains. Its new strategy focuses on food quality and transparency, with it setting an ambitious target to generate EUR 5 billion sales from organic foods by 2022. As will be presented at the Sustainable Foods Summit (http://www.sustainablefoodssummit.com), blockchain has many advantages. It provides transparency and openness to food companies, retailers, and consumers. Described as an ‘open ledger’ for transactions, blockchain gives a secure way to track and transfer assets through supply chains. It has the potential to transform the often opaque and diffuse supply networks for food products. Blockchain helps mitigate risks of food fraud and safety. It is estimated that one in ten food products are adulterated or mislabelled. Tampered products can be easily identified and isolated, preventing expensive product recalls. By pinpointing contaminated batches, safe products can be kept on store shelves and not sent to landfill. The amount of food waste can therefore be reduced. Walmart is working with Nestle, Dole Food, Unilever and Tyson Foods on blockchain pilot projects. The retailer says a 1 percent reduction in food-borne illnesses in the US could generate an additional US $700 million in increased productivity. Walmart believes blockchain will do for transparency what the internet has done for communication. In one of its blockchain projects, it took 2.2 seconds […]

Synlait Palmerston North officially opened

In the picture: Palmerston North Mayor, Grant Smith, cutting the ribbon to open Synlait Palmerston North. Massey University Vice Chancellor, Prof Jan Thomas, stands to his right and Roger Schwarzenbach, Synlait’s GM of Technical and Innovation, is opposite. “We’re very excited to be opening Synlait Palmerston North, which is home to our new Research and Development Centre,” says John Penno, Managing Director and CEO. “We have some major opportunities in front of us. With the strong team and partnerships we’ve got in place to lead liquid innovation within our business, we won’t miss a beat,” he says. The Vice Chancellor of Massey University, Professor Jan Thomas, opened the facility and highlighted the important new relationship between Synlait and the university. “The establishment of Synlait’s new Research and Development Centre at Massey’s Manawatū campus is an excellent example of industry and the university collaborating closely to achieve real, tangible outcomes,” says Professor Thomas. “Strategic partnerships like these are vital if we are to start and grow new industries, create new jobs, and to remain competitive in the global marketplace. Massey University is New Zealand’s premier provider of food research and education, and at the forefront of pioneering such partnerships with the food industry.” she says. Synlait Palmerston North is a partnership with Massey University and FoodPilot, one of the New Zealand Food Innovation Network’s four hubs. The Palmerston North team will primarily concentrate on innovative dairy liquid product development, as well as supporting processes and technology. They will also play an important role in developing innovative export-orientated cream opportunities that leverage Synlait’s upcoming $125 million advanced liquid dairy packaging facility at Synlait Dunsandel. Synlait plans to double their investment over the next two years, having committed around $7 million to research and category development in the current financial year. They will be […]

Two high yielding wheat cultivars due on the market in 2018

Syngenta New Zealand signals its entry into the New Zealand wheat seed market with the commercialisation of two very high yielding wheat cultivars – Graham wheat and Reflection wheat, which represent a significant lift in yield potential. Developed by Syngenta NZ in conjunction with New Zealand head licensee Cropmark Seeds, the two new wheat cultivars are being commercialised this autumn and are the result of an intensive joint breeding and selection programme by the two companies. The breeding programme is already well known for the quality of its barley cultivars which have been at the forefront of the New Zealand barley seed industry for the last 20 years. Graham wheat is the first of the Syngenta-bred wheats to be marketed in New Zealand and will be available in full commercial quantities from this autumn. Graham wheat has impressive yield and agronomic qualities and has already created significant interest from within the arable farming sector. Graham is very high yielding as evidenced by its very high yields in the cereal seed industry’s CPT trials in 2016/7. CPT Wheat Cultivar Evaluation Trials – average yield results (tonnes per hectare) North Island Canterbury Southland Graham 10.1 13.9 13 Wakanui 8.9 13.3 11.2 Starfire 6.8 12.9 11.8 Inferno 5.1 13.2 11.3 Ignite 8.5 13.7 11.9 Source: Foundation For Arable Research booklet 2016/17 Graham has a wide sowing window from April through to June and is a robust variety that yields well across a range of environments and responds well to inputs. On top of this Graham has excellent disease profile, good resistance to Septoria, leaf and stripe rusts. Graham wheat seed will be available through licensed agents Advance Agriculture in Gore, Cates Grain and Seed in Ashburton and PGG Wrightson from autumn 2018. Being released alongside Graham is Reflection wheat, being another high […]

Government and agricultural leaders gather at Parliament to celebrate 50 years of Fieldays

Town and country came together in New Zealand’s capital last night to mark the 50th anniversary of New Zealand Agricultural Fieldays, which was first held in Hamilton in 1969. Leaders from government, agriculture and business gathered in the Grand Hall in Wellington’s Parliament for the function, which included speeches from Director-General of Ministry for Primary Industries, Martyn Dunne, and New Zealand National Fieldays Society CEO Peter Nation. Fieldays is recognised as the largest agricultural event in the Southern Hemisphere. The official launch at Parliament is 90 days out from the 50th anniversary of Fieldays, which will be held 13-16 June at Mystery Creek near Hamilton. Mr Nation said it was an honour to be hosted at Parliament’s Grand Hall, which is a privilege only offered to non-profit organisations and community groups. “Parliament is the powerhouse of New Zealand, and the opportunity to have our 50th anniversary launch event there indicates the significance of Fieldays to the country,” said Mr Nation. “Fieldays is important to New Zealand’s primary industries. For 50 years we’ve been bringing urban and rural communities together and working to advance agriculture through technology, education, innovation and internationalisation.” The New Zealand National Fieldays Society board, and its president Peter Carr, also attended last night’s event, along with representatives from top New Zealand agricultural organisations and businesses. In addition, a large group of MPs attended, as well as senior officials from Ministry of Primary Industries and Callaghan Innovation, which demonstrated the strength of connections between Wellington and Mystery Creek, said Mr Nation. “We really value the support we’ve had over the years from local government and central government,” said Mr Nation. “Fieldays has always been a place that prime ministers and MPs have come to talk to farmers and take the pulse of the industry. Fieldays is a place […]

Taupo dairy farmer recognised in Dairy Community Leadership awards

Taupo dairy farmer Kylie Leonard has been recognised for her community involvement by Dairy Women’s Network with the 2018 Dairy Community Leadership Award. The award celebrates the unsung heroes of rural communities and was presented at a gala dinner tonight during Dairy Women’s Network’s conference in Rotorua. The conference also marked the Network’s 20th year. Leonard milks 400 cows at Oruanui, Taupo, with her husband Rick and daughters Kate, Isla and Eloise. Her family has a long history of farming in the Central Plateau; her grandparents walked from Te Aroha, in Waikato, to Reporoa to establish their dairy farm in the 1950s. Originally training as a teacher, in 2011 Leonard and her husband entered into a farm equity partnership with her parents, where she continues to milk and rear calves while teaching children with learning disabilities part-time. Leonard says receiving the Dairy Community Leadership award is acknowledgement of her commitment to promoting the dairy farming lifestyle. “It’s an honour to receive the Dairy Community Leadership Award,” she says. “The dairy industry is in my heart and soul, and seeing others be involved and succeed is a really great feeling. “For me, connection is all about authenticity and inclusion – whether that’s sharing a positive story about the industry or putting my hand up to question something. I pride myself on being a positive role model to others.” Leonard regularly promotes and hosts visits to her farm with playcentres, kindergartens, primary schools, colleges and visitors. “Sharing a positive story and my love for our cows and our land is something I aim to do daily, whether that’s on social media, at school, at an event or socialising. I never let an opportunity to share go past. “Long-term I would love to encourage more people to enter our industry and help them […]

Southland woman Fonterra Dairy Woman of the Year

Southland dairy leadership coach Loshni Manikam is this year’s Fonterra Dairy Woman of the Year. The human behaviour and leadership expert took out the 2018 title from an impressive line-up which included Tararua district mayor Tracey Collis and Hawke’s Bay dairy consultant Rachel Baker. The awards ceremony was held tonight in Rotorua as part of a gala dinner at the Dairy Women’s Network’s annual conference, which also marked the Network’s 20th year. Manikam, originally from South Africa, milks 600 cows with her husband and three children in Winton, Southland. In 2007 they were named Southland Sharemilker of the Year, before progressing to their current equity partnership. A former lawyer, Manikam transitioned from dairy farming to leadership coaching after receiving her coach certification in 2012. She is the founding director of Iceberg Coaching and a strategic consultant for Farmstrong, working to support the wellbeing of farming communities. She is a trustee of the Southern Dairy Development Trust, a coach and facilitator of the Agri-Women’s Development Trust’s Escalator Programme, and a Federated Farmers Southland executive member. Dairy Women’s Network CEO Zelda de Villiers says Manikam has a unique ability to engage with communities and stakeholders at a range of levels. “What stood out to us was Loshni’s dedication to growing leadership among farming communities, and her determination to change the headspace in which farmers operate – that they are more than what they do, they are not just their farms and their bottom lines,” says de Villiers. “Loshni strives to be part of change in the industry, and she combines her grassroots experience and enthusiasm with her ability to engage at the highest levels. She is well-deserving of the Fonterra Dairy Woman of the Year title.” Manikam says receiving the title is proof positive that the success of “an ordinary dairy farming […]

Massey University announced as partner of the New Zealand National Fieldays Society

In the picture:Massey University’s Vice Chancellor, Professor Jane Thomas, signing an agreement with New Zealand National Fieldays Society CEO Peter Nation. New Zealand National Fieldays Society, owner of the iconic Fieldays event in June, has a new partner in the form of Massey University. The university and Society signed the three-year initial term agreement earlier this month, ahead of the first Society board meeting to be held offsite since incorporation. Fieldays celebrates its 50th anniversary this year during the 13-16 June event at Mystery Creek near Hamilton. Nick Dromgool, GM Commercial for the Society, believes Massey University’s strong focus on the agricultural and health sectors makes it a strong partner for the Society and the Fieldays event. “Fieldays has been bringing rural and urban audiences together for 50 years, and we are very pleased about this connection with Massey University. Fieldays is a truly New Zealand event and we feel Massey’s ethos of being an accessible university through its many campuses and its distance learning is an excellent fit.” Massey University is well-known for agri-related study and research, and also has top equine, vet and food programmes. It has a strong focus on health and has many other unique schools within its campuses. The university was recently recognised in the 2018 QS World University Rankings, placing 22nd in the world’s universities for agriculture and forestry, and 23rd for veterinary science. College of Sciences Pro Vice-Chancellor Professor Ray Geor says Massey is excited about connecting with the Society at a partnership level. “We are a strong supporter of Fieldays and have always had a large presence at the event. This year we are very pleased to be able to really cement that relationship,” he says. “Fieldays is a premier event, recognised in world agribusiness,” adds Professor Geor. “It’s an excellent fit […]

Boost for New Zealand beverage market

In the picture:Fonterra Farmers see first-hand the operations at the new plant. Two New Zealand companies have teamed up to install a state of the art technology at the Apollo plant in Whakatu, Hawke’s Bay, that will bring some of the best in fruit and dairy beverages to Kiwis’ across the country. The agreement between Fonterra Brands New Zealand and Apollo Foods, an innovative start-up company, will help both companies capitalise on the increasing global popularity for lifestyle beverages. Apollo’s new operation includes innovative beverage filling technology which allows a range of different containers to be produced on site and filled with a range of different products on the one production line. The technology at the plant provides market leading quality control and allows for a superior fresh taste experience over an extended shelf life. This provides opportunities for outlets to stock a greater range of products and in turn gives consumers more choice. Managing Director of Fonterra Brands New Zealand Leon Clement, said a global surge in demand for dairy and fruit beverages presents a fantastic opportunity for both companies. “As high-quality drinks play an increasingly large role in consumers’ diets around the world, New Zealand companies have a real opportunity to create value-adding initiatives across our primary industry sectors,” said Mr Clement. “By taking an innovative partnership approach to production with Apollo Foods, we have been able to open up new opportunities for future brands – and create even more value for our farmers.” The Apollo Foods state of the art facility will have the capacity to produce millions of litres of beverages each year. It will allow Fonterra Brands New Zealand and Apollo Foods to take the lead in their respective categories and benefit from new technology to supply consumer drinks to the growing market. Ross Beaton, […]

Commercial Mycoplasma bovis test being developed

A commercial diagnostic tool which will allow farmers to test for cattle disease Mycoplasma bovis themselves is being developed by a partnership comprising commercial laboratories, industry representatives and the Ministry for Primary Industries (MPI). The tool will be released once sampling guidelines, a testing strategy and possibly an accreditation programme have been developed – to ensure the test can be accurately applied and interpreted. MPI Response Director Geoff Gwyn said since the discovery of Mycoplasma bovis in New Zealand last year the partnership had been working hard to provide practitioners and farmers with better diagnostic tests to assist in detecting the cattle disease on their farms. “However, while testing options and solutions are becoming available, we have identified that interpreting a one-off test result, even at the herd level, in isolation to other factors, is challenging and carries inherent risk for farmers. The tests currently available will lead to a significant number of farms being falsely identified as positive and farms that may be real positives being missed. “That’s why we are developing robust processes, including a testing strategy and sampling guidelines which may form part of an accreditation programme.” The partnership behind the test programme includes representatives from NZ Veterinary Association, Beef & Lamb NZ, DairyNZ, Dairy Companies Association of NZ, Federated Farmers, AsureQuality, MilkTest NZ, Livestock Improvement Corporation, New Zealand Veterinary Pathology, SVS Laboratories and Gribbles Veterinary Pathology. The NZVA Chief Veterinary Officer, Helen Beattie said the partnership was focused on helping farmers who were dealing with the many uncertainties around the disease. “All parties in this partnership are acutely aware of the need for a robust on-farm solution for farmers who are concerned about Mycoplasma bovis. All parties are working urgently on developing this tool, and all the elements needed to support it.” Any accreditation programme will likely […]

Kiwi academics develop new food design technique

Two leading academics have developed a new food design technique to help inspire the next generation of culinary designers and make artistic food presentation more accessible to New Zealand restaurants. The new technique developed in consultation with EPIC Otago Polytechnic R & D centre and The Food Design Institute at Otago Polytechnic allows chefs to produce large quantities of artistically designed food products by hand on a commercial scale with a small team, and at reduced cost. Otago Polytechnic’s Timothy Lynch, who and lectures on sustainability in the food industry, says they wanted to present ingredients in a way that was consistent with multisensory food design concepts. “The process involves working with natural products to design handcrafted foods that look identical to fruit and vegetables but are filled with contrasting flavours.” “Initially we couldn’t find a way to make these products on a small scale, but a collaboration with the EPIC helped us overcome several barriers, and we were able to develop a method of crafting the lifelike products using food-grade silicon moulds, which we made ourselves,” he says. Lynch says a project of this scale and complexity would require international assistance and a large team of scientists and food specialists. This would have made the project cost prohibitive by New Zealand industry standards, he says. “Thanks to the ingenuity of some of our colleagues and the dedication of our staff and students we have managed to find a way to bring these food creations to life,”- says Lynch. Senior lecturer Tony Heptinstall who has catered for Prince Charles and other royal family members says one of the objectives was to increase current industry capital through being part of an innovative collaboration between the food industry and education. “We were conscious that to inspire the students we needed to take […]

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