Innovation, Best Practice and Sustainability in New Zealand’s Primary Sector
A world first 100% electric cherry orchard.
The Timata Method offers farmers a low-cost alternative to native regeneration.
A Lighter Touch uses non-chemical methods to control weeds in crops.
Truffle tourism is being developed in Waikato.
High value pine nuts are being produced in Marlborough
Miles and Janet King are pioneering sheep milkers and cheesemakers
An artisan charcuterie selling cured meat products
Cheese and other products from buffalo milk
Identifying best practice primary producers for informed consumer choice
A business extracting maximum value from walnuts
A vertically integrated family business growing and marketing beef online
A South Island honey business focusing on honey varietals
Maori owned milk company Miraka has a geo-thermal powered plant including a UHT facility
John and Jeanne van Kuyk produce champion cheeses including a raw goat milk cheese
Sue and Bill French have begun selling their own lamb direct to niche markets
Dave Gallagher is an ex-policeman who has a business as a gourmet meat procurer
In memory of artisan cheesemaker Biddy Fraser-Davies
Five inter-generational farming families in the lower North Island are working together to produce Coastal Spring Lamb, a seasonal branded spring lamb.
Oyster farming, marketing and tourism in Mahurangi Harbour
From selling fresh limes at the farmers market, a couple added value by additional processing
A family company grows and mills organic and gluten-free products in Gisborne
High quality marbled beef is being produced with Angus genetics, grass and winter crops
A dairying family has built a factory on their farm and is now producing yoghurts and cheeses
The development of this growing farmers market now in it's 14th year
Expansion at the organic Zealong Tea plantation and tea house
A South Auckland business recycling manufacturers' food waste into stock feed and fertiliser
Advanced technologies at Greenlea Premier Meats
A programme begun to get more fruit and vegetables to schoolchildren
A PGP Programme with Silver Fern Farms and FarmIQ to assess eating quality
A food and beverage brand for the sale of products coming off Whakatu Incorporation land
A boutique goat milk cheese producer
A Levin food company is making Italian pesto from Fijian grown basil
A company building a business around its raw milk sales
A super campus for the food industry at Massey University with industry partners
The risks, benefits and regulations around raw milk farm gate sales in New Zealand
A country farmers market opertes every Friday in the North Canterbury of Ohoka
The next generation of brewers in the McCashin brewing family
Farming buffalo for their milk and processing it into yoghurt and cheese
A paddock to plate trial from iconic Molesworth Station to boutique hotels
An owner-operated dairy company is producing artisan cheeses for the local market
A vertically integrated family-run organic cheese business
A supplementary crop has grown into a multi-million dollar popcorn enterprise
Trials underway to identify edible gourmet fungi for the Northern Hemisphere
An organic dairy using A2 milk in its pot set yoghurt product