Just one month into his reign as chairman of New Zealand Pork Eric Roy describes the future of the industry as an interesting challenge.
It’s not a leadership role he envisaged taking but when approached he had an interesting take on why he should perhaps accept it.
One of two Government-appointed members on the NZ Pork board, Roy was initially approached by Agriculture Minister Damien O’Connor to take up a seat as a Government member.
“It’s not something I sought but when Damien approached me I thought a young man, at 70 years of age, I may need a new challenge so I don’t get cabin fever,” Roy said.
At the first meeting of the new board last month Roy was elected by fellow directors.
“I am feeling quite humbled but honoured, however, I did put an ultimatum.
“I said let me do it for one year and we will see if we are still all happy and see where we go from there.
“I am enthusiastically looking forward to the challenges and making this board relevant to getting better returns for pig farmers.”
The former National MP from Southland brings decades of rural experience to the chair as the industry-good body positions itself to face key challenges for NZ’s commercial pig farming industry.
Roy, a six-term MP for the Awarua and Invercargill seats, has spent many decades working in the rural sector.
During his time in Parliament he chaired the Primary Production Select Committee, heading the rewrite of NZ’s fisheries laws in what was a world-first in sustainable management.
Over the course of a long farming career Roy and his family have bought and developed eight farms.
He now manages a deer, sheep, cattle and dairy support farming company, Glynore Farms, which owns properties at Te Anau, southern Southland, and Central Otago.
He is also a director of NZ Functional Foods and a past director of Landcorp.
His Government appointment as an independent director of NZ Pork comes at a time when the local industry, that is almost entirely focused on the domestic market, faces significant challenges.
“This is a dynamic local sector, which, through its own leadership, is supporting the positive development of NZ’s farming standards and practices in terms of biosecurity, animal welfare, the environment and country of origin labelling,” Roy said.
He cited the pork industry’s PigCare programme, developed over the past 10 years and implemented last year, as industry-leading.
PigCare is the only independently verified, whole-of-industry standard in NZ.
The accreditation programme, developed by Massey University with the support of vets, pig farmers, NZ Pork and MPI, complements the country’s high animal welfare standards by also focusing on the care, knowledge, expertise, experience and commitment of farmers to provide for the health and wellbeing of the farmed pigs in their care.
But Roy said the industry is under constant pressure from the rapid growth of imported products now sourced from more than 25 countries. About 60% of pork eaten in NZ is now imported.
“Most of which come from countries that produce pig meat using systems and practices that would be illegal under NZ’s welfare standards.”
Roy said the board, with three of the five directors new faces, recognises the myriad of challenges the local industry faces – some that are unique and others it shares with the wider primary sector.
A sixth director is yet to be named by the Government.
“There’s no doubt about the ongoing challenges around protein that all meat sectors are yet to face and pork is no exception.
“In my view NZ pork is a good product and it’s well placed to face the challenges with environment and animal welfare standards that would stand the scrutiny anywhere in the world.
“From building relationships throughout the supply chain and with consumers while continually demonstrating the value of the PigCare programme and trustmark to ensuring a great eating experience for born and raised in NZ products, all the while combating the rise of imports, we recognise there is a lot to be done to support our farmers,” Roy said.
“We believe there is a strong future for the industry in producing high-quality food for Kiwi families in a way that provides high standards of care for both our animals and the environment.”
While acknowledging it will be a big challenge to move pork up the value chain PigCare is one leg up for the industry.
New country of origin label legislation, expected by the end of the year, is another leg up for commercial pig farmers.
“What we need to do is keep promoting and getting it recognised because it’s only been around about a year so we have a lot of work still to do to completely embrace the retail sector.”
The imported pig meat challenge is governed by World Trade Organisation rules and that’s the unfair factor for NZ Pork, Roy said.
“So, realistically we have to concentrate on our own industry’s stand-alone unique trustmark and fully embrace local retail and consumers and we have the tool to do that in PigCare.”
The decision by the Primary Production Select Committee to reinstate cured meats into the Consumers’ Right to Know (Country of Origin Food) Bill is cause for celebration in the commercial pork industry.
“That is the second huge leg up for NZ pig farmers and I’m expecting that will be passed by the end of the year and we will be well ready to utilise that opportunity to its best advantage.”
Farmers have elected two new directors to the NZ Pork board – South Canterbury pig farmer Helen Andrews and Southern Pork managing director Jason Palmer from Dunsandel.
Roy said Andrews and Palmer represent the next generation of farming.
“It’s great to see younger farmers bringing new ideas, energy and enthusiasm to their leadership roles as we work towards realising the opportunities of the future.
“We were unanimous at our first board meeting on what our pathway should be and now we have to focus on the work streams and strategies to achieve the results.”
