NZ PORK APPOINTS SENIOR ENVIRONMENTAL ADVISOR
The New Zealand Pork Industry Board has announced the appointment of specialist environmental practitioner Hannah Ritchie to the position of Senior Environmental Advisor.
A former Farm Biosecurity Project Advisor for Environment Canterbury, Mrs Ritchie has worked extensively with regional councils, rural industry bodies and central government.
NZ Pork General Manager David Baines says the environmental advisor role is a crucial part of the work the industry-good body does for the commercial pig farming sector.
“With our industry strongly focused on the environment and producers facing an increasing complex range of compliance requirements, our ability to support farmers by ensuring they have access to the latest information and advice is key,” says David Baines.
“At the same time, it’s vital that our industry has expert representation at the table when local and central government and other agencies are considering changes that could have significant impacts on farming operations.”
“We selected Hannah from a large field of expert candidates for her wide range of experience and training as well as her depth of understanding of the challenges and opportunities the farming sector faces.”
With an honours degree in environmental science, and seven years working in the field for Environment Canterbury, Mrs Ritchie was recently responsible for managing the regional council’s on-farm biosecurity programme and the Chilean Needle Grass awareness programme – a national Sustainable Farming Fund programme, partnered by regional councils, MPI, Beef + Lamb NZ and Federated Farmers.
Mrs Ritchie says the opportunity to advocate on behalf of local farmers and work closely with the rural community attracted her to the role.
“Farmers are very passionate about the environment and serious about their commitment to the stewardship of the land for future generations,” says Hannah Ritchie.
“However, they often get caught up in compliance and regulation – particularly when it is created without a full appreciation of the potential consequences for the rural community. That’s where I look forward to providing a voice for their needs and using my expertise and experience to help them navigate the modern regulatory environment.”
Mrs Ritchie is from a rural community, residing near Oxford in North Canterbury on a sheep and beef farm with her husband and daughter. Hannah Ritchie will commence her role with NZ Pork on 14th May 2019.
Media release: 7 May 2019
NZ PORK APPOINTS NEW GM
The New Zealand Pork Industry Board has announced the appointment of 25-year industry veteran David Baines to the role of NZ Pork general manager.
The former general manager of Alliance Meats and joint general manager and director of Pork Corp New Zealand Limited, David Baines will head the industry good body, based at the organisation’s head office in Christchurch.
NZ Pork Chairman Eric Roy says the Board has been very pleased to be able to appoint someone of Mr Baines’ calibre and experience to the role.
“David has a long and proven history working across the domestic meat sector and a comprehensive understanding of the demands of every aspect of the industry,” says Eric Roy.
“A respected and trusted industry leader, David’s long involvement with pig production, processing, wholesaling and retailing has given him valuable insights into the unique challenges the sector faces and opportunities we see ahead.”
A past president, current director and life member of Retail Meat NZ Inc, independent chairman of the NZ Meat Processors Association and director of Beef + Lamb NZ, Mr Baines has established relationships across the local supply chain. He has worked closely with local pig farmers throughout his career, with a detailed understanding of pig production systems and local pig genetics, developed through his role as a director of a national pig breeding company.
Mr Baines has also been responsible for establishing a wide range of successful sales and marketing initiatives, including the development of a new export market for fresh New Zealand pork in Singapore in the early 2000s.
David Baines says that while he comes from the commercial end of the local sector, he has a very clear understanding of, and appreciation for, the issues facing New Zealand pork producers.
“My focus is on being an effective leader and facilitator on behalf of our hard-working local pig farmers, using my broad range of industry relationships, strategic focus and communication skills to advocate on their behalf,” says David Baines.
“Developing trust and open and transparent communication across the supply chain – as well as with our consumers, regulators and other stakeholders – is essential in delivering overall value to every aspect of this dynamic local industry.”
In addition to his work within the primary sector, David Baines has been closely involved with his local community, with roles as a director of earthquake recovery organisation CanCern, chair of the Parkland Residents Association, Chairman of Elders of Parkland Baptist Church and chair of the Queenspark Community Trust.
David Baines will commence his role with NZ Pork on 7th January 2019.
Media release: 5 December 2018
NZ Pork Calling for action on deadly african swine fever
New Zealand Pork is calling for greater border protection against the spread of African swine fever (ASF).
New Zealand Pork is calling for greater border protection against the spread of African swine fever (ASF), a deadly pig disease which is sweeping through China and Eastern Europe.
New outbreaks of the disease, which has no effective treatment or vaccine, have been reported in recent days in China – home to half of the world’s population of pigs. The disease has also been expanding through Eastern Europe since 2014, where it first spread from Lithuania to Poland and Estonia. New outbreaks this year have been reported in Russia, Romania and Hungary. A tenth EU country – Bulgaria – has reported the disease this month. Officials in Denmark, one of Europe’s leading pork exporters, have expressed concern that it is ‘only a matter of time’ before ASF reaches their country.
While the disease presents no risk to humans, it is devastating to local pig populations and the commercial industry. Often fatal in pigs, once the disease is detected, entire herds need to be culled to prevent further spread of the infection. African swine fever can also be passed on through infected meat – it can survive for years in frozen carcases – and spread from clothing, boots and soil.
NZ Pork chair Eric Roy says the industry is asking for the Government to step up surveillance of the spread of the disease and consider more stringent controls of pork imported from affected countries.
“New Zealand imports considerable quantities of pigmeat from the EU where the disease continues to spread,” says Eric Roy.
“With the way the disease spreads, we are particularly concerned about the risk of African swine fever arriving in this country through infected meat from many of the regions which currently export pig meat products to New Zealand.”
“This would have a potentially devastating effect on the local commercial industry, which generates over $750 million per year for the local economy.”
Almost 60 per cent of pork consumed in New Zealand is imported from over 25 countries around the world, including China, Poland and Estonia, as well as Denmark and Spain. So far in 2018, almost 53,000 kilograms of pork products were imported to New Zealand from China, including a small amount classified as dried product – of particular concern as the ASF virus in these products might not have been inactivated through the treatment process.
“The major risk to our industry is that infected meat gets into the lifestyle or para-commercial pig population through the feeding of uncooked food scraps, a practice that is banned but can still occur when hobby farmers are unaware of the risks. Our wild population could also come into contact with food waste, which is a major problem in Europe.”
At least one outbreak in Europe was traced to sausage meat left behind after a roadside picnic.
“This sort of occurrence is completely outside the control of our farmers, and yet an African swine fever outbreak could potentially wipe out our local industry, if it was to spread from the hobby farm or feral pig population,” says Eric Roy.
Mr Roy says NZ Pork is asking MPI to investigate the imports from China to see what sort of risk they pose and undertake further assessment of the risk of imported meat from the EU. The vast majority of official notifications of ASF being made to the World Organisation for Animal Health by countries involved in the current outbreak of the disease in Eastern Europe declare the source of the outbreak to be ‘unknown or inconclusive’.
“This is particularly important given that New Zealand is trading pork with the EU sector under virtually identical rules that apply to inter-EU trade – standards which have done nothing to stop the continuing spread of the disease through Europe,” says Eric Roy.
“New Zealand needs to make sure its learnt the hard lessons from M bovis.”
“Recent events have highlighted the risks to local primary industries of imported diseases. NZ Pork believes this situation warrants extra vigilance and protection to avoid another home-grown industry being severely damaged by the spread of an exotic virus.”
Media article: 5 September 2018
Bacon welcomed back on the bill
New Zealand Pork is praising the efforts of the Primary Production Select Committee.
New Zealand Pork is praising the efforts of the Primary Production Select Committee and, in particular, Greens MP Gareth Hughes in reinstating cured meats as one of the products covered by the Consumers’ Right to Know (Country of Origin of Food) Bill.
In its report to Parliament today, the Primary Production Select Committee recommended cured meats, such as bacon and ham, be included in the Bill – a change from the Committee’s interim report, released in mid-July, which saw cured meat products excluded in a ‘stripped-back’ version of the original Bill.
NZ Pork opposed the exclusion of cured meats as it would not allow consumers to recognise the large volume of imported bacon, ham and other smallgoods – up to 85 percent – sold in this country, which are often marketed as ‘made in New Zealand from imported and local ingredients’.
The organisation, which represents New Zealand’s commercial pig farmers, said the recommendations of the Committee are a significant step in recognising local consumers’ demand to know where their food comes from.
NZ Pork Chair Eric Roy says the Committee’s response shows they are listening to both Kiwi consumers and local farmers.
“The reality for the New Zealand commercial pig farming industry is that they are facing a flood of imported products from over 25 countries around the world,” says Eric Roy.
“Almost 60 percent of pork products consumed in New Zealand are imported – and for cured meats like bacon, ham and smallgoods, the figure is over 80 percent. The vast majority of these products are imported from countries that use farming practices which would be illegal under New Zealand’s welfare standards.”
“Ultimately, New Zealanders need to be able to clearly understand where their food comes from to allow them to make informed decisions about what they buy for their families.”
Mr Roy says the industry was particularly grateful for the support of Greens MP Gareth Hughes, sponsor of the Member’s Bill, who has been calling for the inclusion of cured meats in the Bill.
“Mr Hughes has recognised that the New Zealand industry has worked hard to establish high standards of care and high-quality farming practices, which are being undermined by the flood of imports that aren’t required to meet any animal welfare standards,” says Eric Roy.
In early August Mr Hughes said, "As we've slowly ratcheted up our animal welfare standards in the pork industry, their sales have declined and we're seeing a massive increase in imports of really low-quality animal welfare pork. That's a double whammy for them."
“We appreciate the significant support of Mr Hughes, as well as that demonstrated by Ministers Hon Damien O’Connor and Kris Faafoi in expressing their desire to ensure the Bill meets the expectations of local consumers,” says Eric Roy.“We look forward to seeing the Bill garner further support from all sides of the House as it proceeds to its second reading.”
Media article: 23 August 2018
Decades of rural experience for new NZ Pork chair
NZ Pork has appointed former Southland MP Eric Roy as Chair of a new board of directors.
NZ Pork has appointed former Southland MP Eric Roy as Chair of a new board of directors, as the industry-good body positions itself to face key challenges for New Zealand’s commercial pig farming industry.
Mr Roy, who has spent many decades working in the rural sector, was a six-term MP for the Awarua and Invercargill seats. During his time in Parliament, Mr Roy was a select committee chair of the Primary Production Select Committee, chairing the rewrite of New Zealand’s fisheries laws in what was a world first in sustainable management.
Over the course of a long farming career, Mr Roy and his family have bought and developed eight farms. He currently manages a deer, sheep, cattle and dairy support farming company, Glynore Farms Ltd, which owns properties at Te Anau, Southern Southland, and Central Otago. He is also a director of New Zealand Functional Foods and a past director of Landcorp.
Eric Roy says his appointment by the Government as an independent director for the NZ Pork Board comes at a time when the local industry, which is almost entirely focused on the domestic market, is facing significant challenges.
“This is a dynamic local sector which, through its own leadership, is supporting the positive development of New Zealand’s farming standards and practices, in terms of biosecurity, animal welfare, the environment and country of origin labelling,” says Eric Roy. “For example, the PigCare™ programme, which the industry has been developing for the last decade, is recognised as industry-leading.”
PigCare™, is the only independently verified, whole-of-industry standard in the country. The PigCare™ accreditation programme was developed by Massey University with the support of vets, pig farmers, NZ Pork and MPI. The programme complements the country’s high animal welfare standards by also focusing on the care, knowledge, expertise, experience and commitment of farmers to provide well for the health and wellbeing of the farmed pigs in their care.
“However, the industry is under constant pressure from the rapid growth in imported products, sourced from more than 25 countries around the world. Around 60 per cent of pork products consumed in New Zealand are now imported – most of which come from countries that produce pigmeat using systems and practices that would be illegal under New Zealand’s welfare standards,” says Eric Roy.
Mr Roy says the new Board recognises the myriad challenges the local industry faces – some that are unique and others it shares with the wider primary sector.
“From building relationships throughout the supply chain and with consumers, while continually demonstrating the value of the PigCare™ programme and trustmark, to ensuring a great eating experience for born and raised in NZ products, all the while combating the rise of imports, we recognise there is a lot to be done to support our farmers.”
“However, we believe there is a strong future for the industry in producing high quality food for Kiwi families in a way that provides high standards of care for both our animals and the environment.”
As well as the appointment of Eric Roy, local farmers also voted two new members to the NZ Pork Board, South Canterbury farmer Helen Andrews, who has operated a pig farm for over 14 years, and Jason Palmer, managing director of Southern Pork Limited, based in Dunsandel.
Mr Roy says Helen and Jason represent the next generation of farming for the industry.“It’s great to see younger farmers bringing new ideas, energy and enthusiasm to their leadership roles as we work towards realising the opportunities of the future for New Zealand’s primary sectors.”
Media article: 14 August 2018
KIWI INGENUITY A STAND-OUT AT THIS YEAR’S PORK AWARDS
Winners announced at NZPork’s annual gala dinner
New Zealand’s creative culinary ingenuity shone bright at The Orange in Auckland last night, where a mix of local farmers, butchers, retailers and industry leaders gathered to celebrate the winners of the eleventh annual Pork, Bacon and Ham Awards.
The competition, which took place in July, provided more than 40 pork retailers from across the country with the chance to showcase their best and most innovative New Zealand born and raised pork products.
Head judge and chef Glenn Curphey says this years’ awards showcased the talent and ingenuity of Kiwi butchers, who continue to produce high quality NZ pork products every year.
“This year’s award winners are a testament to the professionalism and creativity of New Zealand butchers,” Glenn says.
“There were some truly outstanding and original products – from nitrate free, coconut cured bacon, to banarama dry cured bacon and even a pork bacon bomb.”
The awards were sponsored by Hally Labels, Pacific Flavours, Five Star Pork, Porkcorp and Freshpork NZ, and included more than 183 entries in nine different categories – including innovation and convenient pork, boneless and bone-in ham, as well as middle, dry cured, shoulder, streaky and middle eye bacon.
Among the winners announced last night were this year’s supreme champions: Sam’s Butchery for Streaky Maple Bacon in the Bacon category, Best Meats 2 for Dufty Ham in the Ham category, and Grey Lynn Butchers for Guanciale, or cured pork cheek in the Pork category.
Grey Lynn Butchers also won the supreme award for pork last year, and took home an additional 3 awards last night – including Gold for Innovative Pork, Silver for Boneless Ham and Silver for Convenient Pork.
Glenn Curphey, a NZQA qualified judge who has been involved in competitions both regionally and nationally, says it took a lot of thoughtful consideration to come to the final winners this year.
“Each category panel consisted of at least one technical expert, one chef and one additional judge to ensure each entry was scrutinised from every angle – including technical skills, aesthetic and presentation, as well as flavour, texture and aroma,” he says. “So the winners should be really proud of their achievements.”
He says all butchers who entered deserve recognition for using New Zealand born and raised pork, bacon and ham, and for investing their time and money into such a fantastic local competition.
“Kiwi farmers work hard to provide New Zealanders with quality pork products, so it’s really great to see local retailers promote them the way they do.”
NZPork Deputy Chair Paul Bucknell says the board founded the awards over 11 years ago to provide local retailers with the opportunity to showcase PigCare
“The awards demonstrate the outstanding quality, flavour and taste that can be achieved by combining New Zealand born and raised pork with the skills and creativity of local butchers,” he says.
“And with the Born and Raised in New Zealand country of origin labelling and our PigCare
“A big congratulations to everyone, and a huge thank you to our sponsors.”
New Zealand Pork chairman stands down
North Otago pig farmer Ian Carter talks about his decision to step down as Chairman of New Zealand Pork.
Mr Carter, who farms at Waianakarua, took up the role in 2011 and was due to relinquish it next year. However, he stood down earlier this month.
Speaking to Central Rural Life on Friday, Mr Carter said some people had asked him why he made his decision, but most respected that he had "done a few years".
He believed not enough pig farmers supported NZ Pork's long-term strategy. They wanted to take a piecemeal approach to fixing issues, rather than an inclusive, bigger-picture approach.
"You've got to be consistent with your messaging, be available to the media, and be proactive,"" he said.
Because no New Zealand pork was exported, and imported pork accounted for about 60% of consumption here, he believed the Government and regulators had a responsibility to keep the locally produced meats available.
He was frustrated that "country of origin" labelling was not used to show consumers where pork came from.
Pork's Born and Raised in New Zealand "trustmark" had also been adopted by other industries.
Mr Carter had not shied away from responding to animal activists' national campaigns that portrayed pig farms with cramped and unsanitary conditions. He had been interviewed on television and was such a strong advocate for pig farming that he was one of three farmers in the 2017 documentary feature film MEAT.
The director and a cameraman spent five days at Mr Carter's farm, staying with his family and filming everything he did in his working life.
"I was miked up for 12 hours a day."
It was good fun, he told Central Rural Life just before the film premiered in Dunedin last year.
Working with the media was "the most enjoyable part" of his role as chairman, Mr Carter said.
His Ministry for Primary Industries contacts told him they were concerned about his retirement as the NZ Pork chairman, saying it was a loss to the industry.
However, Mr Carter said he was "still very much in the industry, still passionate about it".
He was continuing with some of his responsibilities during the transition period. No successor has been announced.
Media article: 30 May 2018
Imported pork a bio-security risk
While the red meat, dairy and horticulture industries are licking their lips ahead of a potentially lucrative trade deal with the European Union, pig farmers are saying that there is nothing fair about it.
Former chairman for New Zealand Pork, Ian Carter says New Zealanders are unaware of how much imported pork they are consuming.
He says it’s having a “significant effect” on local businesses.
“We’re seeing product coming in at pretty cheap prices from countries like Spain, USA and Canada” Mr Carter said.
“It’s coming in far cheaper than we can produce it under the regulations that we operate under.
Mr Carter said it also having an impact on local red meat sales.
“The fastest growing consumed protein in New Zealand is actually imported pig meat now.”
There are several problems with imported pork including lower animal welfare standards and biosecurity risks.
The Green Party campaigned with an origin labelling policy, but has since gone quiet on the topic, but Mr Carter says this would help New Zealand Pork.
Watch the full interview with Ian Carter here.
Media article: 27 May 2018
Pork industry leader back on the farm
Rob Tipa talks to an industry leader who thrives on the emotional connection the public has with his product.
After seven years as the public face of the pork industry, North Otago farmer Ian Carter has stepped down from the front lines as chairman of the New Zealand Pork Industry Board.
Carter is well-known and respected in the agricultural sector as an outstanding communicator during a difficult period for the pork industry, dealing with challenges over animal welfare standards and competition from cheap imported pork.
A defining hallmark of his leadership style since taking over as board chairman in 2011 has been his accessibility to media and his direct response to challenges from animal welfare activists and industry critics.
Because New Zealand pork producers are not exporters, he explains that they are totally dependent on Kiwi consumers.
New Zealanders are our customers, so if I can't interest you in what I produce I go broke real fast," Carter told NZ Farmer on his Hampden farm a few days after his last meeting as chairman of the New Zealand Pork Industry Board.
"The beauty is we have an emotionally connected consumer," he says. "Whether they like you or not or have heard about pork imports, the public has an emotional connection to the pig industry."
"You've got an engaged audience and that gives you the opportunity to have a discussion and an opportunity to explain our industry."
Carter believes one of the biggest mistakes most corporations and industries make is to have communications staff as the first point of contact to handle inquiries from industry critics and the media.
His front-foot approach has always been to deal with the media personally and directly, making himself available at all hours of the day, seven days a week to handle inquiries.
We put a lot of effort into the media by being open and responsive to their questions and answering with real experience and knowledge," he says. "If extremists' views don't get any oxygen they suffocate."
Being available and accessible "can be a nightmare and is not without risk", he says, but the risk is worth it if it gives pig farmers an opportunity to be heard directly by the audience and their critics.
Carter says 25 years in pork industry politics and seven years at the helm of the New Zealand Pork Industry Board has been challenging but rewarding to build public trust in the industry.
He was "shoulder-tapped" to take on the top job after building a strong network from his work for pig farmers in both the Auckland and Otago/Southland regions.
Pigs are a unique animal with needs that are closer to humans than sheep or cattle, but he says the public doesn't really appreciate that makes them very different animals to farm.
He says his proactive approach to issues has not always been understood by an industry that has faced more challenges than other primary producers.
"I think we've done some good things," he says. "I have enjoyed educating the media and New Zealanders about what we do. So much of what we do is for the good of the animals we care for, which is often misunderstood by the public.
"We care about our animals and we do the right things for our animals for the right reasons, " he says. "Just because you don't understand us, doesn't mean you shouldn't trust us."
Carter counts the introduction of the industry's PigCare
The independently verified programme works as an industry trust mark, ensuring pigs born and raised in New Zealand are reared under high standards of animal welfare.
"I can't stress how invaluable that's been to our industry on a whole raft of levels," he says.
One of the biggest calls he made as chairman was for the board to move from Wellington to Christchurch to be closer to commercial interests in the industry rather than politicians and regulators in the capital.
He says a lot of other primary industries are based in Wellington, because that is where they have the most influence with industry regulators, primarily politicians.
"When I sit in on a primary industry meeting in Wellington, I know everyone else in the room will be export focused and all I focus on is the people in the room, because I have to sell to them."
Carter says the decision to move out of the capital had polarised individuals in the industry.
"I've always believed the New Zealand consumer is more critical to me because they have more impact whether my farm is viable or not," he says. "By the time you've changed regulations, the consumer has already moved on and it has cost you in your back pocket.
"The need to have our consumers trust us is equally or more important than solely focusing on the regulator."
Looking back, Carter regards the pork industry as a dynamic leader and barometer for other primary industries, but he does have concerns about competition and compliance issues in future.
"We do it first," he says. "Our biosecurity and animal welfare is awesome, understanding our animals and the response we get from them is amazing."
He believes one of the historic strengths of primary industries in this country is their ability to work together. Now, he says business is so fast-moving every primary producer is looking for a point of difference, normally at the expense of someone else.
"I think the strength of New Zealand is its small business model and we're ruining that rapidly with our increasing compliance requirements. To meet the red tape you have to be of a certain scale to handle compliance with WorkSafe, human resources requirements."
While most pig farms are still family-owned operations, Carter believes the margins are getting tighter and the risks are greater for small businesses.
Despite these challenges, he believes there are still opportunities for young people starting out in the industry, but buying an existing piggery is easier than starting up on a greenfield site.
Since resigning from his role as board chairman before his tenure expires next year, Carter, 54, is looking forward to a bit more time to himself back on his farm in North Otago.
"I never had an aspiration to own a farm," he says. "I didn't think there was an opportunity, to be honest with you. I just accepted that I would be in the corporate world working for others that owned farms."
He came to New Zealand from England when he was 18 months old. After studying farming at high school, he started work on a stud sheep breeding property at 15. By the time he was 19, he was judging poll dorset sheep at A&P shows in Manawatu.
When a job came up in a piggery he took it and that led to a 13-year corporate farming career with a large family-owned investment group in Auckland.
His role went from managing, setting up and expanding a piggery, to running the company's rural division, which included converting three dairy farms and looking after 6000 pigs. The company was eventually split up and he became general manager of a rural investment company.
Still in his late 30s, he was looking for an opportunity to work for himself and was asked to look at a pig farm in North Otago for a potential buyer. After several visits he and his family decided to put in a back-up offer.
Their offer was successful and they moved south for a change of lifestyle and a great place to bring up their three kids, now young adults.
"We bought it as a going concern. I was looking for a challenge and it gave me an opportunity to grow it and build a business," he says.
"There's not a day when I walk across to the piggery – rain, hail or shine – when I don't think, 'This is mine'. I left school at 15, had no money and to think that I now have a farm of 270ha is cool."
The piggery has 200 breeding sows and 2000 pigs, employs two staff and has enabled the family to buy the neighbouring land, on which they run 550 friesian beef bulls.
"The piggery takes priority, that's where the money is made or lost," Carter says. "The pigs come first and we fit other farm work around them."
While he is not actively looking for work, he has a lot of connections in agriculture and has already been approached by a number of organisations.
In the meantime, he is looking forward to more time to himself for golf, tennis and motor sports. In his spare time he is the navigator of a World Series jet sprint boat, races karts and enjoys driving his classic muscle cars.
"I couldn't go back to just farming sheep and cattle," he says. "If we make a change with our pigs we can see results in pretty quick time. Pigs are such a rewarding and responsive animal to farm."
Media article: 24 May 2018
ENTRIES OPEN FOR PORK, BACON AND HAM AWARDS
New Zealand’s greatest butchers and meat producers will once again compete to showcase their unique skills and innovative products this June, with entries now open for this year’s New Zealand Pork, Bacon and Ham Awards.
The competition – which draws hundreds of entries from butchers, producers and deli owners nationwide – will present awards for Innovative Pork, Convenient Pork, as well as a range of categories featuring prime New Zealand bacon and ham.
Chairman Ben Voice says NZ Pork founded the awards to provide retailers the opportunity to showcase their very best PigCare
“The awards demonstrate the outstanding quality, flavour and taste that can be achieved by combining New Zealand born and raised pork with the skills and creativity of local butchers,” he says.
“It's also a great way for local retailers to promote their own commitment to excellence.”
Judged by a panel of over 30 chefs, food connoisseurs and master butchers, Mr. Voice says the New Zealand Pork Bacon and Ham awards highlight the innovation, skill and experience of the country’s best butchers.
“Last year, some of the country’s best retailers took home our Supreme Awards for their creativity and unique use of flavours,” he says.
“So we’re looking forward to seeing what this year’s participants bring to the table.”
Entries for the awards close on Friday 1st June, with judging taking place in Auckland on Thursday 5th July. The winners will then be celebrated at a special Awards Dinner during NZ Pork’s Annual General Meeting on Thursday 2nd August.
Retailers can enter as many products in as many categories as they like, however products cannot be entered into the same category multiple times. Entry is restricted to PigCare
For more information or to enter, head to nzpork.co.nz/events.
Media release: 14 May 2018
Welfare starts with the farmers
Farming livestock in New Zealand has become a complex and challenging occupation that outgoing NZ Pork chairman Ian Carter says needs to be addressed. Annette Scott reports.
Despite farmers having access to more science-based research and data than ever before, there’s an increasing disconnect between the realities of farming practices and the views of the public, retiring NZ Pork chairman Ian Carter says.
Carter, who will retire this month after serving seven years representing the industry in both governance and management, said while the primary sector has to recognise the concerns of consumers and work closely with regulators to ensure production meets best-practice standards, ultimately farmers are best-placed to manage the complex needs of their animals.
He said a prime example of the issue, and one of the most misunderstood and controversial processes in modern farming, is the farrowing system used by pig farmers.
“The first farrowing crates or pens were developed by farmers over a hundred years ago and the reasons farmers built them then is the same basis on which they are used now,” Carter said.
Despite being the subject of considerable research, testing and modification over this time, they are designed to care for the sow and her new born piglets.
The most stressful time for any animal is when they are giving birth.
“Whether it is calving, lambing or farrowing, this stage of the biological process is the most critical for both the survival of the newborn and the farmer’s livelihood,” Carter said.
“Significant planning and resources go into this on every farm across the country, although for most species, this happens just once per year.
“Like humans, pigs are not seasonal breeders and therefore require this level of resourcing to be available all year round and to manage all environmental conditions.
“This allows the pig farmer to justify building extremely specialist maternity facilities to care for their animals.”
Farrowing systems have continually evolved with the adoption of new technology and materials and as farmers gain greater understanding of changing dynamics of modern pigs.
“Farmers strive to provide the conditions that allow their animals to express their potential.
“It is extremely satisfying to see experience and best practice, science, research and modern technology all combine to improve the outcomes for both the mother and her offspring – very much like we are continually trying to do in the human population.”
The maternity area of the farm is by far the most expensive area to set up. It is also the area that gets the most specialist care and human input for the sole reason of looking after the sow and her newly born piglets.
“We go to great lengths to provide for the needs of the expectant mother by providing a warm, hygienic pen protected from predators and with a ready supply of fresh food and water to meet her needs.
“She can focus on giving birth to her piglets without most of the stresses she would experience in the wild.”
Carter said too much of farmers’ ability and right to farm is driven by misunderstood public perception.
“A lot of the publicly promoted debate fails to take into account the established science our industry has relied on to inform the development of our modern farming practices.
“Our focus is on putting the needs of the animal at the centre of the farming practice.
“Provided those needs are being well met, we believe the farmer, with support from the industry body, research scientists and specialist vets, is the best placed to balance the needs of the animal, the commercial requirements of their business and the stewardship of their environment.
“It is our view, reinforced by the established science, both here and overseas, that for farmers that choose this method, the farrowing crate provides the best balance between the needs of the sow and her piglets.”
NZ Pork’s view is shared by the National Animal Welfare Advisory Committee (NAWAC) which concluded its study of farrowing crates in 2016.
In its review, which recommended farrowing crates be retained, NAWAC stated that “although NAWAC believes that the confining of sows in farrowing crates for this length of time does not provide for every behavioural need of sows, their use provides the best welfare outcome for piglets and the best total welfare of piglets and sows, based on currently available farrowing practices and scientific knowledge and as appropriate to the environment and circumstances of the animals.”
While many of the arguments put forward in public ignore the available science, Carter said it is more frustrating for farmers to see the attempt to undermine the local industry.
“As local farmers will know, the standard of care provided to animals in New Zealand, underscored by the PigCare
“This should be of real concern to local consumers, given 60% of pork products consumed in this country come from imported meat.
“Our understanding is that few local consumers are fully aware of the volume of imported meat they have in their diet and it is likely that any concern they have for animal welfare would be more appropriately directed to the source of imported pork, which arrives in this country without any requirement to meet our animal welfare standards.”
Ultimately the debate reinforces that the primary sector must work constantly to ensure consumers are able to understand the research, expertise and care that goes into producing the food they buy for their families.
“But unless we can ensure consumers that our regulators and other stakeholders have all the information available we may lose the ability to choose farming practices we believe are best for our animals, our environment and provide a quality protein for New Zealanders in a sustainable manner.”
Media release: 3 May 2018
PORK, BACON AND HAM AWARDS SHOWCASE OUTSTANDING NZ PRODUCE
Winners announced at New Zealand Pork’s annual pork, bacon and ham awards gala dinner
Farmers, butchers, retailers and industry leaders gathered in Christchurch last night to celebrate the best flavours, styles and cooking innovations at the tenth annual New Zealand Pork, Bacon and Ham Awards, announced last night at a gala dinner at Christchurch’s Sudima Hotel.
The competition, which was judged at the end of June in Auckland, provided over 50 pork retailers from across the country with the platform to present the very best of their New Zealand born and raised pork products.
This year’s awards were sponsored by Halley Labels, Pacific Flavours and Five Star Pork, and hosted a record 223 entries, showcasing outstanding products from nine categories, divided among five bacon, two ham and two pork classes.
The winners announced last night included the presentation of this year’s supreme winners: Cameron Harrison Butchery (Bacon), Aussie Butcher New Lynn (Ham) and Grey Lynn Butchers (Pork).
New Zealand Pork General Manager Sonya Matthews says over the past ten years the competition has grown into a nationally recognised event.
“We are extremely pleased with the record number of entrants this year – especially because it is the competition’s tenth consecutive year.
“The number of entrants has progressively grown year-after-year, and we could not be happier with the quality of produce that is submitted.” she says.
In celebration of the competition’s success, this year included a special presentation for the Producer of the Decade, received by Ellesmere Butchery in Canterbury.
The awards also included categories that reflect the evolving demands of local consumers. The innovative category asks for entrants to showcase something new, while the convenient category looks for a quick and easy weekday meal that can be cooked in under 20 minutes.
“The innovative category is one of my favourites, because it highlights just how versatile pork products are.” Ms. Matthews says.
Those competing in bacon have the opportunity to present dishes that use up to five different types of bacon: middle, dry cured, shoulder, streaky and middle eye. While boneless ham is judged separately to in-bone leg ham.
Head judge and chef at Wellington’s Brentwood Hotel, Glenn Curphey, says this year’s standard was outstanding.
“There was a lot of craftsmanship and creativity displayed. The sheer number of entries tells us that there are a lot of people around the country who take a lot of pride in what they do and what they’re selling.”
The competition’s judges were made up of food writers, meat experts, traders and chefs.
“We had a really nice mix of judges, across the board. It was quite a broad spectrum of opinions and ideas, which worked really well.”
The NZQA qualified judge who has been involved in competitions both regionally and nationally, says it took a lot of thoughtful consideration to come to the final winners.
“We look at the textures, the mouth-feel, the taste, the colouring of the meat, the plating and presentation, the moisture content and the fat ratio.”
“This year’s standard was so high that we really struggled, but our supreme winners showcased some amazing food. By the final round, we had all agreed on who our winners would be.”
Each category is judged by a panel of four judges in pairs, and the top scoring dishes are then put through to a second round to determine the medal placings.
From there, each category’s winner is judged a final time to reach the three supreme winners.
Mr. Curphey says while the judging process was long, it was thoroughly enjoyable.
“It was particularly long for the streaky bacon judges who had over 40 entries to taste. So, it was really important to keep their palettes refreshed.”
“There were a couple of flavourings used this year that I found really interesting. For example, chilli bacon and pepper crusted pork – we had to really think about how they achieved the end result because it was a blind tasting.”
General Manager Sonya Matthews says NZ Pork was extremely pleased with this year’s competition, and would like to thank all the entrants for the work they put into their entries.
“The awards are a great opportunity for our retailers and butchers to present the fantastic produce they sell, and showcase their skills in preparing and cooking New Zealand pork, bacon and ham.
“Our farmers work extremely hard to provide New Zealanders with quality pork products that are born and raised in New Zealand, so it is great to see retailers promote them in such a fantastic way.” she says.
Earlier this month, New Zealand Pork introduced the new Born and Raised in New Zealand pork labels for local retailers. Products carrying this label provide the assurance for Kiwi consumers that they are sourced from pigs that were born and raised with care by New Zealand farmers.
Click here for the full list of Pork, Bacon and Ham Awards winners
New Zealand Pork is the statutory industry board that works to support New Zealand’s pork producers and farmers, building a sustainable future and ensuring high standards of animal welfare.
Media release: 25 July 2017
NZ Pork welcomes Government focus on biosecurity
The announcement of additional operating funding for biosecurity is a vital protection for the country’s primary industries, according to New Zealand Pork.
NZ Pork, the statutory board that works on behalf of local pig farmers, says that as one of the world’s leading high-health primary industries, the local pork production sector sees biosecurity as vitally important.
Over $18million of operating funding over four years was included in Budget 2017 to help secure the biosecurity system and protect New Zealand’s borders.
NZ Pork chairman Ian Carter says the increase in biosecurity funding reinforces how important an issue it is not only to the primary industry and the economy, but also the well-being of all New Zealanders
“One of the unique things about the New Zealand pork industry, for example, is that our producers grow food purely for the local market,” says Ian Carter.
“They feel very strongly that as we are providing products that will feed our neighbours, we must do everything possible to maintain the health of our herds and biosecurity of our operations.”
“New Zealand’s high animal health status not only provides for better welfare of our animals but also minimises the need for antibiotic use unlike most of the countries exporting pork to New Zealand.”
NZ Pork dedicates a considerable portion of its operating budget every year to monitoring emerging risks and biosecurity threats from overseas and providing best-practice education for commercial pig farmers.
“This has enabled us to establish an international reputation as a high-health status industry.”
“But everyone – from the Government, to ordinary New Zealanders, to overseas visitors – has a role to play in ensuring our borders are protected from pests and diseases, which could cost the primary industry and the wider economy dearly.”
“This latest Budget injection is a strong signal of the Government’s commitment to the protection of the safe food we enjoy in New Zealand.”
Mr Carter says one area the Government could also address is Country of Origin labelling, to help local consumers make an informed choice when they are buying food for their families.
“We note that the new investment will include a review of Import Health Standards (IHS) to ensure they are up-to-date. However, the Import Health Standards don’t include any animal welfare components, which are the standards our local industry has to meet in order to gain PigCare
“We believe this is an important distinction – one we’re reinforcing through our new ‘Born and Raised in New Zealand labelling – that Kiwis care about, if they have enough information to make a choice.”
For further information on PigCare
Media release: 26 May 2017
NZ PORK WELCOMES CROSS PARTY SUPPORT FOR COUNTRY OF ORGIN LABELLING
Consumers’ Right To Know Bill going to Select Committee
Cross party support for the Consumers’ Right to Know (Country of Origin Food) Bill, heading to the Select Committee stage, is a true reflection of Kiwi consumers’ attitudes, according to the latest research by NZ Pork.
NZ Pork, the statutory board that works on behalf of local pig farmers, promotes a high standard of animal welfare and a sustainable future for the local industry has been calling for all parties to back the bill.
According to in-depth independent consumer research, currently being conducted by NZ Pork, New Zealanders expect that the meat they buy in New Zealand is born and raised here.
NZ Pork chairman Ian Carter says, for example, around 60 per cent of pork sold in New Zealand is imported, from 20 countries around the world.
“Based on our research, New Zealanders would be very surprised to learn how high the levels of imported food products are in some popular categories,” says Ian Carter.
“The expectation of Kiwi shoppers is that, if a product isn’t from here, they should be told where it is from so they can make an informed choice.”
Seventy per cent of New Zealanders support mandatory country of origin labelling for meat, fruit, vegetables and nuts, according to a recent poll.
NZ Pork is currently refreshing its labelling for New Zealand grown pork products to emphasise both country of origin and its PigCare
“We hope as this bill progresses, more of our elected representatives will recognise the wishes of their constituents and provide the opportunity for local consumers to understand more about where their food is sourced.”
For further information on PigCare
Media release: 13 April 2017
KIWI SHOPPERS SUPPORT COUNTRY OF ORIGIN LABELLING
Independent research by NZ Pork backs the Green’s Consumers’ Right To Know Bill
Independent research into the attitudes of local consumers, commissioned by NZ Pork, reinforces public support for the Green Party’s Consumers’ Right to Know (Country of Origin Food) Bill, currently before Parliament.
NZ Pork, the statutory board that works on behalf of local pig farmers, promotes a high standard of animal welfare and a sustainable future for the local industry, is joining widespread calls from the food sector for all parties to back the bill.
The organisation recently commissioned independent research for it’s own country of origin food labelling. The survey of over 300 New Zealand household shoppers found that when considering the benefits of buying a local product, 86 per cent believed New Zealand’s food quality regulations were of a higher standard and 76 per cent felt New Zealand has better farming practices than other countries.
NZ Pork chairman Ian Carter says local consumers believe it is very important to know where their food comes from, so they can make an informed choice when feeding their families.
“Our own country of origin labelling research has highlighted the importance Kiwi consumers put on knowing more about how their food is produced and where it is sourced from,” says Ian Carter.
“In particular, New Zealanders want to understand the standards that govern how their food was grown or raised – something they feel they know less about when it comes to imported products.”
Based on their research, NZ Pork is introducing additional labelling for their PigCare
Almost 60 per cent of pork products consumed in New Zealand are currently imported. Imported pork does not have to meet New Zealand’s high animal welfare standards.
“By providing country of origin labelling Kiwi consumers are not only able to choose to support the local industry which employs many New Zealanders and contributes to the local economy, they are also able to make selections that reflect their own standards in terms of care, expertise and welfare in the farming practice.”
“NZ Pork hopes to see all our elected members from across the political spectrum support the right of New Zealand consumers to make that informed choice through compulsory Country of Origin labelling.”
For further information on PigCare
Media release: 10 March 2017
To ensure industry stakeholders are well informed, we produce a variety of publications.
At New Zealand Pork, we do our very best to support our industry and its people. One way we are able to do this is by providing producers, farmers and other interested stakeholders with up to date market information and industry data.
This information can be found on our porkoutlook publication, a monthly newsletter that can be emailed directly into the inbox of those who register. If you are interested in receiving porkoutlook, please register with us.
Our Annual Report provides an overview of New Zealand Pork’s activities, achievements and related financial information.
It is released in the first quarter of each year. You can download the 2017 Annual Report or request a hard copy by contacting us.New Zealand Pork Industry Board
Briefing to the 52nd Parliament of New Zealand 2018
Guidelines, regulations and manuals
From time to time, New Zealand Pork publishes guidelines, regulation updates and manuals to support farming best practices.
New Zealand Pork is the point of contact for media enquiries about our industry, our farmers, our products and our governance and policies.
Our head office (Christchurch) handles all media enquiries. Reception is monitored Monday-Friday, 9am-4pm.
Phone: 03 357 1407 Email: firstname.lastname@example.org