The parsnip people of Karioi
The supermarkets say they want them straight and white and that's exactly how the Motts family grow their parsnips at Korioi near Ohakune.
"We could get varieties of parsnip that have better shape, are more resistant to fungal disease, potentially better tasting and harder, but they are creamy in colour and roots tend to break off, sometimes leaving an orange mark. The supermarkets simply want a vegetable with a nice crown, about 230 millimetres long - that looks great, so that's what we do."
The Motts pride themselves on producing a premium product and this is where the numbers get mouth-wateringly massive. In their quest to produce this quality vegetable only about 30% get sold for human consumption while a further 10% make it into processing. The remaining 60% end up being fed to cattle and sheep. By way of comparison, the wastage rate for carrots is about 40% and potatoes about 10%.
Jeremy says he has another farmer who comes and picks up the parsnips left in the ground to feed to his cattle and sheep.
"Traditionally people used to feed out reject carrots, but the animals can get carotene poisoning and they become addicted to the high sugar content of the carrot. Parsnips have more fibre and less water, and once the cattle acquire the taste of the parsnips, they will eat them ahead of carrots and swedes," he says.
Innovation, hard work and determination are a hallmark of the Mott family. The road to the success they now enjoy has not been without its challenges and personal grief. But while it may be cold and challenging, the almost daily sight of beautiful Mt Ruapehu makes for a unique and stunning place to live and work.
