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Introducing Dan Ryan, STAMP participants participating in the upcoming IFAMA 2024 World Conference agribusiness

Ten of our STAMP participants will be participating in the upcoming IFAMA 2024 World Conference agribusiness-specific Global Student Case Competition — the only one of its kind globally — providing students and their universities a world stage to showcase future #primarysector leaders.This year our participants will be heading off to the beautiful Almería, in Southern Spain, (17-20 June).As we head towards the event we will be show-casing some of our outstanding STAMP participants.Introducing Dan Ryan and his remarkable journey within our cohort.Growing up on a sheep, beef and dairy farm in...

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Introducing The Good food Institute’s state of the industry reports series

The series of reports encompass recent advancements in technologies, product development and emerging categories within the foodservice and retail domains. They explore investments across the food sector, including private and public funding, and examines industry regulation. They also touch on new facilities and infrastructure. Read More Latest Articles

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Introducing Katie Henderson, STAMP participants participating in the upcoming IFAMA 2024 World Conference agribusiness

Ten of our STAMP participants will be participating in the upcoming IFAMA 2024 World Conference agribusiness-specific Global Student Case Competition — the only one of its kind globally — providing students and their universities a world stage to showcase future #primarysector leaders.This year our participants will be heading off to the beautiful Almería, in Southern Spain, (17-20 June).As we head towards the event we will be show-casing some of our outstanding STAMP participants.Introducing Katie Henderson and her remarkable journey within our cohort.As I am in my second year of the STAMP...

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Introducing Matthew Oei, STAMP participants participating in the upcoming IFAMA 2024 World Conference agribusiness

en of our STAMP participants will be participating in the upcoming IFAMA 2024 World Conference agribusiness-specific Global Student Case Competition — the only one of its kind globally — providing students and their universities a world stage to showcase future #primarysector leaders.This year our participants will be heading off to the beautiful Almería, in Southern Spain, (17-20 June).As we head towards the event we will be show-casing some of our outstanding STAMP participants.Introducing Matthew Oei and his remarkable journey within our cohort.Kia ora, I’m Matthew, and I currently work as...

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Future of food – gene genius

The article is written in collaboration with Vincent Heeringa, based on interviews with John Caradus, Joanne Hort, Richard Newcomb, Revel Drummond, and Peter Cook. It considers the threat and opportunity of gene technology to New Zealand’s food and fibre industry, presenting our arguments clearly for all to read. It is timely to launch this when there is so much chatter on where changes in regulations are likely to land over coming months. Our point here is to make regulations proportionate to risk. Working on behalf of a partnership is really powerful when we can share knowledge and insights...

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Riches in Niches: How well is the New Zealand food sector innovating to meet global demand?

Where New Zealand used to have a few big companies exporting a handful of products, now thousands of entrepreneurs are exporting hundreds of brands, often with the help of contract packers and online channels Is our food sector slow to adapt? New Zealand companies still don’t scale fast, and few are investing in consumer research Marketing is expensive and our companies generally don’t have the budgets to connect directly with the end consumer in export markets. That makes our business-tobusiness (B2B) relationships crucial ...

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Alternative proteins are here – the next 30 years could be crucial for NZ’s meat and dairy sectors

Essentially, the modelling found that the growth of the #alternativeprotein sector has an impact on sheep and dairy in New Zealand: dairy being particularly sensitive to developments in precision fermentation that produces direct substitutes for whey protein and casein. Watch out for the full report – but read the synthesis in the article in the Conversation today. Read More Latest Articles

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