10 JUNE 2013

AgResearch at Fieldays – creating a future premium for New Zealand’s exports

Opportunities to assess your pasture, check out the latest endophyte technology, and sample delicious added-value beef products are all on offer at AgResearch’s stand at the National Agricultural Fieldays at Mystery Creek this year.

“The theme of our stand is ‘Creating a Future Premium for New Zealand’s Exports’ and we’re showcasing AgResearch science on farm, off farm and in retail that all contributes to this,” says AgResearch Chief Executive Dr Tom Richardson.

“This fits in well with the Fieldays theme of ‘Getting Down to Business in the Global Economy’. If New Zealand is to achieve the government’s goal of 40% of GDP coming from export earnings by 2025, we need to ensure the maximum value for our agricultural exports.

“AgResearch is involved right throughout the production chain, from ensuring we’ve got the right pastures, with the best possible animals grazing on those pastures, that the products from those animals are sustainably produced, stored and transported to their markets,” says Dr Richardson.

Farmers will be able assess their pasture against a visual grass condition score, check out the different types of endophyte and what they can offer each farm as well as talk to pasture scientists. The off farm section highlights the ways AgResearch-developed technologies are helping protect ‘Brand New Zealand’ in domestic and foreign markets; and how smart technology is turning the long boat trip from New Zealand into an opportunity to properly age meat for increased quality.

The stand at PF 13-14 in the Premier Feature area also features AgMarket – a supermarket with grass shelves and products which tell the stories of AgResearch’s contribution in getting those products to market. Dr Richardson says Fieldays visitors will be able to taste some of AgResearch’s trials in this area, with samples of rotisserie-cooked grass-fed Waikato dairy beef on offer.

“The beef has a spice rub of New Zealand indigenous herbs, and is an excellent example of how you can take a beef cut that is low value and turn it into something which tastes great through understanding meat and culinary science,” he says.

ENDS

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