Red meat sector reaffirms commitment to China
The next phase of the Taste Pure Nature campaign has been launched in Shanghai, China.
The humble hotpot has been the catalyst for phenomenal growth of the red meat market in China, Silver Fern Farms (SFF) chief executive Dean Hamilton says.
In fact, most of SFF's red meat export growth has been based on the dish in restaurant chains.
During 15 years of exporting to China it had been slow growth. Primarily one or two relatively cheap lamb products went into the hotpot business in a north-eastern region.
But business with China has grown phenomenally in the last five years from $50 million to $330m annually, Hamilton says. A big contributor has been hotpots' rising popularity nationwide via restaurant chains offering everything from relatively cheap dishes to silver service.
Variations on the dish have expanded to include mutton and beef.
Four things have happened during these five years of phenomenal growth, says Hamilton. The lamb business has hugely diversified: two products that
were 85% of the lamb the company sold to China now account for
40%.
They have moved into mutton and beef. The beef business has gone from $3m of sales five years ago to $160m in the 12 months just ended.
"You can see the phenomenal growth we are experiencing, such that we are selling more beef than sheepmeat," he says.
Former MP and Southland farmer Eric Roy has received the Outstanding Contribution to New Zealand’s Primary Industries Award.
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Fonterra Whareroa wrapped up a successful season with a record-breaking cheese production volume and several gongs at the co-op's annual Best Site Cup awards.
A new publication has been launched that offers a comprehensive and up-to-date resource on commercially available grazing pasture species in New Zealand.
The New Zealand International Business Forum (NZIBF) has announced Felicity Roxburgh will take over as its new executive director.
"We're trying to get to the promised land but we're still in a bit of a swamp at the moment."
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