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New Zealand Meat Sector Taking Stock

18 December 2013

NEW ZEALAND - The red meat industry in New Zealand is staring to invest heavily and make progress according to a new strategy report.

Red Meat Sector Strategy Coordination Group's (SCG) progress report shows how the sector is tracking towards the goals of the Red Meat Sector Strategy, released in May 2011.

The Red Meat Sector Strategy was developed by Beef + Lamb New Zealand (B+LNZ) and the Meat Industry Association (MIA), with support from the Ministry for Primary Industries and New Zealand Trade and Enterprise.

It identified ways to secure improved and sustainable growth for the sector against a background of volatile sales and variable profitability, over the past decade in particular.

Just over two years after the launch of the strategy, this report outlines the progress in each of its focus areas and towards realising the opportunities outlined. The report records where progress has been made and where work is actively ongoing. It also identifies the areas where progress has been limited.

MIA and B+LNZ Chairmen, Bill Falconer and Mike Petersen jointly chair the strategy coordination group. They report that despite difficulties over the past year, following a season of unsatisfactory prices for farmers and unsatisfactory results for processors, the sector should take confidence from a range of initiatives in place to improve sector performance consistently with the opportunities outlined in the RMSS.

In some areas, there has been real progress. The red meat sector sector is investing heavily in its future. More than NZ$300million, including Crown funding, is currently committed to Primary Growth Partnership red meat programmes by meat processing companies, fertiliser companies, industry bodies, banks, and others.

These programmes are focused on improving operating performance on both sides of the farm gate, and on the innovative development of new products and their paths to market.

In addition, a lot of other investment in innovation is being undertaken by exporters, processors and farmers, individually and collaboratively, ranging from robotics in processing plants to sheep genetics.

TheMeatSite News Desk

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