7th May 2021 Beef + Lamb NZ
The New Zealand Meat Board is investing some of its reserves into B+L’s genetics research programme.
Beef and Lamb New Zealand is advising red meat processors and exporters to manage livestock volumes as current global supply chain issues caused by Covid-19 are causing bottlenecks.
As alternative proteins increase in popularity, the organisation launches a new website to promote NZ red meat facts.
The industry group says there are “limits to what the sector can continue to achieve”.
“B+LNZ is continuing to meet with scientists and the Commission to inform the submission we’ll make on the draft advice, on behalf of our levy payers.”
Beef +Lamb New Zealand looks back on 2020 in a final blog for the year.
Lamb and sheep export volumes are expected to drop this summer as drought results in lower animal weight and stock rebuild activity.
Pellow is well-known in the agribusiness arena, working across dairy, arable and sheep and beef industry.
Just last month the Heart Foundation put out new recommendations, advising Kiwis to eat less red meat.
Around 100 people will be monitored in the studies led by multiple NZ institutions.
Chef Peter Gordon has just returned to New Zealand, set to open in his new community dining venture.