Food & Fibre

"If your quality of meat is not up to standard... you're wasting your time," Anderson says.

"If you're producing a good product, you've got to believe in it," Cameron says.

"Our mushrooms contain both hericenones and erinacines, crucial for cognitive function," McConnell says.

"The weather's been quite mild generally speaking for June/July," Fong shares.

"Donating is such a small, easy thing to do on the farm that can help families like ours feed their kids," says Trish Rankin.

"Just because we think differently doesn't mean someone's a bad person," Jones asks.

"People don’t necessarily think of popcorn as a sweet treat, but our unique flavours are changing that perception," Posthuma remarks.

"We don't use gas; we just use fire," Hunter proudly shares, highlighting their commitment to traditional cooking methods.

Carson explains, “The feed conversion efficiency of these animals is second to none, which ultimately means that there's very little methane for growth.”

Angus Simms, co-founder of Wonky Box, discusses their latest initiative—a fruit-only box designed to reduce food waste and offer healthier snack options for families.

Morrison emphasised the importance of this move, noting, "We need a full-time CEO and admin support to advance our mission."

"It's been a couple of tough years...but we've had a record of 193 million trays. That's fantastic news for the industry," Bond says.

The episode emphasises the benefits of fresh produce over processed foods, promoting sustainable eating and reduced food waste.

He attributes their success to quality product usage, staff training, and effective social media promotion.

With some government funding in their pockets and a clear strategy, ApiNZ is all set to make Kiwi Honey the next big thing on the global stage.

"It's the most beautiful, purest source of organic meat," Lucas says about the locally sourced wild venison.

His enthusiasm for sustainable agriculture and technology-driven solutions shines through as he discusses the potential for a greener and more efficient future in farmin

Zellara Holden from Meat the Need talks about the recent spike in food insecurity and what her charity is doing to try and help those in need.

Conley underscores the significance of ANZCO Foods' 40-year history, noting that "the last three years have been our best-ever performing years."

Hore gives an insight into why the two-tooths and mixed age ewes are lambed together.

With Mother's Day approaching, Tori discusses the company's festive and innovative packaging, which makes their chocolate creations unique and ideal for gifting.

One of the key talking points is the resilience of alternative protein startups amidst fluctuating venture capital investment, particularly during the pandemic.

A key talking point of the conversation revolves around the unexpected scale of New Zealand's dairy industry and its international influence.

Founder + co-owner Perry Cornish shares his unexpected journey from city life to salt farming, sparked by a casual conversation and the desire for a change in lifestyle.

They recount the evolution of their business, emphasising the trials and adjustments they've made to perfect their practices.

Co-founder Adam Winter emphasises the adaptability of their business, which now focuses on distribution while preserving their original ideas and flavours.

Cameron Davies discusses his prestigious role as a Beef and Lamb ambassador, expressing pride in representing New Zealand's esteemed produce.

Representing New Zealand's largest avocado oil press, Michael Cusack provides insight into why olive oil shelves are emptying

Fonterra proudly showcases its prowess with a staggering total of 52 awards, reaffirming its status as a dominant force in the world of cheese.

Rick Walker, a seasoned Iron Man competitor talks about the impact food has on general health and wellness when competing at the highest level.

Anthony Blundell provides insight into the aftermath of the cyclone, revealing the variation in crop loss among growers.

Nutrition emerges as a central theme, with a focus on the importance of red meat in an athlete's diet.

Alastair Ross shares how this technology's versatility extends beyond meat, finding applications in biosecurity and combating food fraud.

Ryan McMullen reinforces Woolworths' dedication to delivering high-quality food to New Zealanders and moving the fruit and vegetable industry forward.

"New Zealand has the only large-scale farmed deer industry in the world and we produce some wonderful products," Moffat reflects.

Cooking up a storm at the Southern Field Days, Ethan Flack reflects on how important local produce is in his role as a chef.

James passionately describes how their advanced irrigation system is "extremely intelligent," allowing for precise fertigation based on monthly leaf tests.

Owner/operator Tammy Wilson tells REX how the company came to fruition, plans for the future and more.

Glenlake Farm spans a sprawling 840 hectares, and while the lamb takes centre stage, it's supported by a cast of cattle trading and diverse stock management.

After over 40 years, Wichman was recently honoured as an Order of Merit recipient for his services to the industry.

Beef + Lamb NZ CEO Kit Arkwright tells REXit's an exciting partnership that he hopes will bring great success to our athletes this year.

Zespri Chairman Bruce Cameron expressed confidence in Mathieson's impact on the company.

The survey also revealed additional changes such as a sizeable fall in the number of Kiwis identifying as vegan.

Collier described how the couple turned their focus from traditional sheep and cattle farming to beekeeping, utilising the naturally abundant Manuka on their land.

"We are living in a beautiful country, a food producer, a first world country, yet there's so many people that are going without," Letele said.

Holden told REX that while significant progress has been made in the past few years, there are still plenty of Kiwis who need the help.

"We've got to have the right measurements if we're going to come up with the right balance systems for sustainable future food production," Professor Moughan said.

"I've never worked so hard in my life, but I can tell you that my legs are really brown and muscly now, so I'm happy," Nelson admitted.

Dom George sorted through some of your best comments to discuss your thoughts.

Nathan Guy told REX that China in particular could see potential growth moving into 2024.

"Venison is a niche product being supplied into some reasonably specialist markets," Innes Moffat told REX.

Darren Drury from the Alliance Group revealed to REX the process behind their award-winning grass-fed steak.

Co-founder Nick Brown described the development of Good Sh*t as a blend of art and science.

The global meat showdown saw entries from all corners of the globe, but Alliance's Pure South Handpicked stole the spotlight, standing out as a cut above the rest.

"It's just the consent process, and we've really got to listen to the scientists on this if we want to do it right in our growth," Mavromatis said.

Nick Murney also shed light on the integral role of the agronomy team in supporting farmers and the growth of the business.

Minister Damian O'Connor hosted the ceremony, which highlighted the vital role of leadership in the ever-evolving world of agriculture.

Dean Waddell, Chair of Foodstuffs North Island, emphasised the collaborative spirit driving this initiative.

Brent Keliss told REX the most important characteristics in reviewing the pork were aroma, flavour, tenderness and juiciness.

Professor of Nutritional Sciences at the Riddet Institue, Professor Warren McNabb hopes to create an NZ version of Delta.

Milne strongly argued against the current global push towards plant-based proteins.

"Fodder beet provides an alternative crop choice that's immune to these diseases, making it a robust and reliable choice for winter feed," Michael Bennet said.

"So I kept coming back, kept coming back, clawing my way there and I've finally got it," he told REX.

The sector has seen remarkable growth of over $4.3 billion, an 8% increase from the previous year.

Lisa Williams from Tresillian Truffles is optimistic next season will be much more positive for Kiwi growers.

Alex Morrissey started the business when she and a friend discovered there weren't any other services available.

Instead of taking the traditional whole seed, The Brothers Green is pressing the hemp hearts, which produces a slightly different oil.

"We, the food producers of New Zealand, have had enough," said Groundswell NZ co-founder Bryce McKenzie.

"It's a great acknowledgement of what we've been doing here as a crew for some time," Rippon GM Nick Mills said.

Terry Proctor may be gone, but his legacy will continue to resonate throughout the country he loved.

The recently signed free-trade agreement between New Zealand and the European Union was welcomed by the New Zealand onion industry.

This move is part of the government's efforts to address the lack of competition and excessive profits in the supermarket industry.

According to Statista, Kiwis devoured an average of 6.2 kg of butter per person in 2022.

The Wapiti Foundation also now offers a 'direct to home' delivery service to expand the availability of their produce.

The mussel powder helped speed up muscle recovery and reduce muscle soreness.

Once all the craze, experts now predict 'meat alternatives' may soon be on the decline when it comes to popularity.

It may sound intimidating, but this step-by-step guide makes it look pretty damn simple.

And if you weren't impressed by those, check out what he has dubbed the 'top 10 weirdest potatoes' he has collected in the past year.

Co-Owner Darren Clifford said they have a rigorous process ensuring all meat is safe to consume.

Chief Executive Brent Kleiss told REX Aotearoa is well ahead of the rest of the world when it comes to welfare standards.