Signs of a change in fortunes for red meat
Last year was tough for the red meat sector but there are positive signs, according to industry leaders.
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.
