Innovation, Best Practice and Sustainability in New Zealand’s Primary Sector
A world first 100% electric cherry orchard.
Leaft Foods create a plant-based protein for people and a co-product for stock.
A large-scale operation grows vegetables in Canterbury.
A walnut grower co-operative develops value-added products.
Truffle tourism is being developed in Waikato.
Wheytech Bionics develop a new sweetener from a by-product of cheese-making.
Delivering milk in sustainable, reusable containers at Kaipaki Dairies.
Adding value through research at Torere Macadamias.
The art of growing Budou grapes for Japan in Hawke’s Bay.
The vast potential for a New Zealand algaculture industry.
A small retail fishing business that grew into a vertically integrated seafood company.
A $20m salad house is helping a Gisborne-based company to protect its market position, secure jobs and cushion the impact of climate change.
New greenhouses will make this family owned company more sustainable.
A boutique gourmet mushroom growing business, selling fresh and pickled mushrooms.
A thriving boutique business on 66-hectares of difficult land, with a herd of Red Devon cattle.
Updates on research projects exploring ways of improving yield without sacrificing the quality of wine.
A study comparing pasture-raised beef with grain-finished beef and with plant protein.
Development of a model investigating future global food system scenarios from a nutrition perspective.
A Kaikoura crayfishing family who also have a hill country farm and now a ‘field of dreams’ polo ground.
A trellis system which protects cherries and makes fruit more accessible for harvest.
A super-premium, 100 percent family estate-grown wine brand.
A Wairarapa crop being trialled as an alternative to peas.
Recovery of paua fisheries after the 2016 earthquake.
A company using sustainable practice to manufacture a variety of packaged foods.
A couple making a variety of products on their lavender farm.
A family owned butchery and delicatessen in Te Awamutu.
Naturally fermented products made from local organic produce.
Peanut trials in Kaipara run by Plant and Food Research and Picot Productions.
The Future Foods development programme run by Riddet Institute’s scientists.
A factory processing hemp for an increasing number of growers.
The only spirulina farm in the country.
Farming King Salmon in the upper Waitaki.
Cawthron scientists develop a significant test for methylmercury in fin fish
Producing dairy, forestry and fruit produce
Award winning ice cream
Producing an award winning seed based beverage
Taihape farmers supplying locally grown quinoa to New Zealand
The growth of Pic's Peanut Butter
An alternative product to meat based protein
An innovative bakery using ingredients such as hemp and purple corn
Providing high quality farm to fork in the Waikato
Increasing market share of New Zealand grown olive oil