1 New Zealand Pork 2017 Conference and AGM Summary
3 Producers, butchers, retailers and industry leaders gathered at the Sudima Hotel in Christchurch on Monday 24th July for the 2017 New Zealand Pork conference and annual general meeting (AGM). The conference provided members of the pork industry with the opportunity to meet, network and gain insight from a broad range of guest speakers. This years conference focused on sustainability, and detailed what we can do as an industry to build a sustainable future for pork in New Zealand. We were also able to address the future of local and international agricultural practice and celebrate the best in pork production, marketing and presentation. To close the conference, we held a special gala dinner for our guests, to announce the winners of this years Pork, Bacon and Ham Awards. Producers were also invited to attend our annual general meeting (AGM) on Tuesday the 25th July to develop new business goals and strategies for the coming year. Both our conference and AGM were highly successful and we would like to thank every member of our industry for their attendance and input.
4 5 BORN AND RAISED IN NEW ZEALAND By Sonya Matthews and Gerard Blank the conference Over the past few months our communications objectives have focused on the development and implementation of our new trustmark for New Zealand pork products Born and Raised in New Zealand (BaRNZ) pork. In response to TRA s research, a broad variety of materials have been developed to appeal to the demands of local consumers. From the new Born and Raised in New Zealand labelling, to online resources, recipe booklets and point-of-sale materials, a wide range of communications and marketing materials are being rolled out over the coming months. KEY ELEMENTS OF A SUSTAINABLE PORK INDUSTRY By Professor Robert van Barneveld of SunPork Group SunPork Group is Australia s largest integrated pork supply chain; managing the whole operation from growing pigs to processing pork and distributing it to wholesalers and retailers. Professor Robert van Barneveld explained how sustainability can be achieved by enhancing social, economic and environmental well-being now and in the future. He says the global pork industry is facing unavoidable changes, stemming from a lack of resources, to population growth, industry speculation and climate change, but an increase in technology, as well as transparent business operations, are some of the ways to counteract these challenges. RURAL HEALTH AND SAFETY ALL TECH By Matthew Smith, All Tech Vice-President (Asia Pacific region) All Tech helps farmers feed the world, raise healthy animals and protect the environment through nutritional innovation. Vice President Matthew Smith says, as the world s population increases, so does the demand for high quality pork meat. He exvplains how climate change requires new ways to manage crops, as well as access to fresh water and good soil. Things like consumer perception and technology are changing the agricultural industry at a rapid pace, but engaging in transparent practises and working towards environmentally friendly farming solutions will ensure a sustainable future for the global pork industry. By Bronwyn Muir The New Zealand Institute of Safety Management (NZISM) provides professional development and accreditation in health and safety to a variety of Kiwi businesses, and spoke to us about health and safety compliance in rural New Zealand. Bronwyn details the recent changes to work safety compliance and other work safe laws, and says farmers need to take ownership of health and safety challenges by working with their staff to take a proactive approach to on-farm safety. ENSURING A SUSTAINABLE FUTURE FOR THE NZ PORK INDUSTRY A SUSTAINABLE FUTURE By Lyndon Matthews Lyndon Matthews says a sustainable farming future comes down to: the land (environment), the people (social) and the numbers (economic), but that there are several challenges on the road to sustainability. These include the social licence to farm, changing consumer preferences, technology and the production of synthetic meat, milk and eggs. By Vanisha Narsey The New Zealand Institute of Safety Management (NZISM) provides professional development and accreditation in health and safety to a variety of Kiwi businesses, and spoke to us about health and safety compliance in rural New Zealand. Bronwyn details the recent changes to work safety compliance and other work safe laws, and says farmers need to take ownership of health and safety challenges by working with their staff to take a proactive approach to on-farm safety. He says to overcome these challenges, farmers need to communicate the New Zealand story and market New Zealand as a product. He says, it s not about producing more but getting more out of what is produced.
2017 PORK, BACON a HAM AWARDS The tenth annual New Zealand Pork, Bacon and Ham Awards were announced 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 NEW ZEALAND PORK BACON a HAM AWARDS 2017 SUPREME BACON Cameron Harrison Butchery Double Smoked Manuka HAM Aussie Butcher New Lynn Traditional Premium Manuka Smoked PORK Grey Lynn Butchers Pulled Pork BONE IN HAM GOLD Aussie Butcher New Lynn Traditional Premium Manuka Smoked Silver The Meat Factory Ltd Honey Cured Manuka Smoked Silver Ellesmere Butchery Honey Cured BRONZE Sam s Butchery Cooked on the Bone BRONZE Cattermoles Butchery Wood Smoked BONELESS AWARD WINNERS GOLD Cols Butchery & Deli Boneless Ham Silver Euro Gourmet Meats Old-fashioned Ham Silver Ellesmere Butchery Honey Cured BRONZE Cashmere Cuisine Manuka Smoked Boneless CONVENIENT GOLD Grey Lynn Butchers Pulled Pork DRY CURED GOLD Grey Lynn Butchers Dry Cured Manuka Smoked Silver Ellesmere Butchery Maple Dry Cured Silver Cashmere Cuisine Dry Cured Manuka Smoked INNOVATIVE RECOGNISED AT THIS YEAR S AWARDS WERE SUPREME WINNERS: Cameron Harrison Butchery (Bacon), Aussie Butcher New Lynn (Ham) and Grey Lynn Butchers (Pork) GOLD Zamora The Meat Preachers Smoke Porchetta Silver Grey Lynn Butchers Pork drum Silver Sam s Butchery Pork Fillet BRONZE Morepork BBQ Pork Belly MIDDLE GOLD Cameron Harrison Butchery Double Smoked Manuka Silver Harris Meats Cheviot Ltd Free Farmed North Canterbury Loin Bacon Silver Countrymeats (Manawatu) Ltd Countrymeats Hickory smoked Middle Bacon BRONZE Pokeno Bacon Honey Cured Manuka Smoked BRONZE Best Meats 2 Dufty Bacon MIDDLE EYE 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. Head judge and chef at Wellington s Brentwood Hotel, Glenn Curphey, says the standard of entries 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 event, attended by producers, butchers, retailers and other industry representatives was entertainingly hosted by MC Jim Hopkins, with additional entertainment from the Court Jesters. Silver Cameron Harrison Butchery Honey Cured BRONZE Pokeno Bacon Honey Cured Manuka Smoked BRONZE Harris Meats Cheviot Ltd Free Farmed North Canterbury Middle Eye Bacon BRONZE Ellesmere Butchery Sweet Spiced SHOULDER GOLD Thomson s Butchery Manuka Smoked Honey Cure GOLD Sam s Butchery Rib Eye Silver The Meat Factory Ltd Honey Cured Manuka Smoked SILVER Ellesmere Butchery Honey Cured BRONZE Cameron Harrison Butchery Double Smoked Manuka STREAKY GOLD Pokeno Bacon Italian Silver Aussie Butcher New Lynn Old School Manuka Smoked BRONZE Deep Creek Delicatessen Ltd Triple Smoked Alpine Blue Borrage Honey Cured Bacon
www.pork.co.nz www.nzpork.co.nz New Zealand Pork Industry Board 2A/9 Sir Gil Simpson Drive, Burnside, Christchurch 8053 PO Box 20-176, Christchurch 8543 +64 3 357 1407