NZ Pork is facilitating discussions between the Ministry for Primary Industries, processors, wholesalers and farmers about exporting product.
“As a levy organisation our goal is to lift returns to our farmers and we believe securing viable export markets presents some exciting opportunities,” Baines said.
One opportunity already being explored is exporting to Singapore.
The Singapore government is looking to expand its supply of quality, fresh food and the NZ Government has asked for an industry coordinated response to supply up to 10 air freight consignments of fresh foods, including pork.
NZ Pork has established a working group to confirm details of the products and assess the practicality and financial viability of supply.
“We hope that learnings from this potential opportunity will be valuable for assessing longer-term export business.”
Baines said the focus during the lockdown was to avoid immediate animal welfare issues by supporting the movement of pigs through the constrained domestic supply chain to avoid surplus pigs being left on farms.
Import substitution has been an immediate solution but the significant costs of this are mainly borne by wholesalers.
The supply of pork to food banks is a better option than import substitution but it is still calculated on only a cost recovery basis.
“Establishment of a viable pork export market would be of benefit to our entire industry through providing an alternate market for surplus pigs and alleviating downwards pressure on the schedule,” Baines said.
Meanwhile, the industry is disappointed the Ministry of Business, Innovation and Employment has delayed country-of-origin labelling for up to a year.
“Our view is that supporting local production and businesses is essential to support the economic recovery.
“NZ Pork believes that it is now more important than ever to provide a platform to focus attention on NZ-grown food and there is certainly a public appetite for that.”
On average Kiwis each eat 23.46kg of pork annually.
It is made up of 8.81kg of locally produced pork and 14.65kg of imported meat, which equates to 62% of consumption being imported product, often sold at cheaper prices.
Despite 95% of NZ’s pork production being PigCare and Made in NZ labelled there is still confusion as to where the pork really comes from.
“Labelling of these products is important as no other country meets NZ’s animal welfare standards in all respects,” Baines said.
The PigCare programme developed by Massey University and supported by NZ Pork was launched in 2010. It has set a standard for pig farmers to assure consumers that health and wellbeing practices are maintained.
As an assurance mark it signals to shoppers their meat comes from NZ-farmed pigs.
The PigCare label can get confused with country-of-origin labelling.
“A Made in NZ label indicates to the average consumer that the entirety of the produce has been bred and raised in an ethical way, even if this is not the case.”
Baines cited an example where marinated raw pork is not required to specify its country of origin and can go as far as to present a Made in NZ label if the marinating is done in NZ despite the pork itself being imported.
The Government’s draft rules for cured pork mean imported pig meat could be marinated or injected in NZ then sold alongside locally grown pork without any distinguishing label.
The provisions, made as part of the Consumers’ Right to Know (Country of Origin Labelling) Bill, only require the pork to include the name and address of a NZ supplier.
“Our research has shown that Kiwi shoppers want to know where a product is from so they can make informed choices.
“Country-of-origin information should be clear on all packaging.”
Baines said imported pork further processed in NZ should not be hidden behind the name and address of a NZ supplier or manufacturer.
A strong ethical story behind food production, for both local and export consumption, is becoming increasingly important and NZ Pork is at the forefront of that conversation.
“NZ Pork is taking these legislative gaps seriously and is voicing concern on behalf of consumers and producers.
“It’s important Kiwis know that by paying a premium for homegrown pork they’re getting a cut above the rest,” Baines said.
