Wednesday, 17 July 2024 07:55

Red meat sector meet

Written by  Staff Reporters
MIA chair Nathan Guy. MIA chair Nathan Guy.

The annual Red Meat Sector Conference, to be held in Wellington later this month, is expected to attract 300 stakeholders.

The conference is hosted by the Meat Industry Association (MIA), with Beef + Lamb New Zealand (B+LNZ) as partnership sponsor. This year's conference theme is 'From Our Pasture To Your Plate'. Leaders from processing and exporting companies, policymakers and representatives from associated industries will attend the two-day event.

MIA chair Nathan Guy said the conference will cover emerging topics from across the global red meat supply chain.

"Across the two days, we will hear from a host of expert speakers and explore opportunities for innovation, trade, sustainability and value growth.

"The conference is always an excellent opportunity for the sector to engage on key issues and showcase innovation and best practice.

"It comes at a crucial time for the red meat sector with sheep and beef farmers and exporters facing weaker pricing for products in our global markets."

MIA chief executive Sirma Karapeeva said the programme of high-quality speakers include Ray Smith, Ministry for Primary Industries Director-General, Patrick Hutchinson, chief executive of the Australian Meat Industry Council, Hamish Marr, New Zealand's Special Agricultural Trade Envoy, Su McCluskey, the first Special Representative for Australian Agriculture, and international trade expert Stephen Jacobi.

"A series of interesting breakout sessions will cover a range of topics from emerging technology and climate change to nutrition and public health and biosecurity," says Karapeeva.

The conference's Maersk Gala Dinner will feature leading chef Dale Bowie, founder of the Development Kitchen, which operates a custom-built and fully equipped test kitchen facility in Wellington with cutting edge scientific equipment to support research and development.

He will be sharing how his team is blending science and the art of cooking to ensure New Zealand grass-fed red meat establishes itself as a unique dining experience using a distinct flavour and texture profile.

More like this

Red meat's China push

The red meat sector is launching a new campaign to lure Chinese consumers to New Zealand grass-fed beef and lamb.

Primary sector chuffed

Meat Industry Association chair Nathan Guy says his organisation welcomes the new trade deal with the United Arab Emirates (UAE), noting the UAE is the second largest market for the red meat sector in the Gulf Cooperation Council after Saudi Arabia.

Featured

State farmer opens pathway to ownership for more Kiwis

In a landmark move, the state-owned farmer Pāmu (Landcorp) is making four of its 44 dairy farms available for people wishing to take up various contracts including herd-owning, share milking, variable order share milking and contract milking.

Coming to a beach near you!

The popular Surfing for Farmers programme, which gives farmers a well-earned break from life on the farm, starts its eighth season from November 5.

MilkHub sold

Milk vat manufacturer DTS is selling its dairy automation business to MilktechNZ.

National

Machinery & Products

Landpower increases its offering

Landpower and the Claas Harvest Centre network will launch the Claas Scorpion and Torion material handling solutions to the market…

New F5 balers from McHale

Irish grassland machinery manufacturer McHale has unveiled the new four-model range of F5 fixed chamber balers.

» Latest Print Issues Online

The Hound

'Mea culpa'

OPINION: The Reserve Bank’s rate cut is great news, albeit a bit late, but your old mate agrees with Act…

Fast tracked

OPINION: While the Government’s Fast Track bill is copping it from all the usual suspects – opposition parties, greenies, unions…

» Connect with Rural News

» eNewsletter

Subscribe to our weekly newsletter