2017
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elcome to the 2017 edition of Pick which has been produced to appeal especially to growers in Hawke’s Bay. We’ve an interesting lineup of features for you to read including a commentary by Lesley Wilson and a summary of the latest wine vintage. Turners & Growers have provided editorial, along with Pure Hawke’s Bay. Plus there are a few interesting snippets related to other produce such as Olives and Avocados.
Index P3 The 2017 Hawke’s Bay Olive Harvest P4 Food security - community based solutions P7 Vintage report- Hawke’s Bay Winegrowers P8 GM Free status critical to accessing premium markets P10 Constellation Brands trains cadets in Hawke’s Bay P12 Healthy apple expansion underway P14 Avocados – The Ferrari of fruit
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The 2017 Hawke’s Bay Olive Harvest By Bob Marshall Chairman Hawke’s Bay region of Olives New Zealand 2017 was another challenging year for olives in Hawke’s Bay. Overall the total crop was down from 2016, although fruit size was excellent for several varieties. With total tonnage down, growers hope for a good percentage of olive oil in the fruit – in the neighbourhood of 14% or more. Unfortunately, for most olive varieties the amount of oil in the olives was down as well. Many growers reported oil percentages around 10%. This meant the total volume of oil produced in Hawke’s Bay was significantly less than 2016. The season was also unusual in that many olives didn’t ripen until two, three or more weeks later than normal, while a few varieties ripened earlier than normal. Pete Smith, from The Village Press, noted that the oil flavours were excellent early in the season, but tended to become softer and less strong later. Late July tends to be about the last olives taken to the press, but this year the final pressing was midAugust. It was, however, a good year for table olives. Geoff Crawford, from Telegraph Hill, reported it was a good year with respect to the size of the table olives, with sizes up to 50% larger than last year. Geoff attributes
that result to rain at a good time to promote growth in the fruit, although the rain also generated problems with the timing of picking. Olives New Zealand’s Sustainable Farming Fund grant, which targets an enhanced share of the NZ extra virgin olive oil market, is beginning to demonstrate useful and practical strategies for growers. The Focus Grove in Hawke’s Bay, Aquiferra, has shown significant improvement in crop size over the past 4 years through consistent pruning and disease control, which has resulted in a larger volume of oil being brought to market. A variation to the standard pruning regime was introduced in 2016 and did not show any significant detrimental effects on the 2017 crop, with an expectation that the 2018 crop will be enhanced as a result of the pruning. Background Olives New Zealand was formally established in 1996 to create the environment for the New Zealand Olive industry to produce premium quality Extra Virgin Olive Oil and olive products, and to market them successfully nationally and internationally.
News Update: Horticentre in the Hawke's Bay The new store, located at 18 Station Road, Whakatu, will be opening on the 29th of September 2017. We have staff on the road delivering a full range of ag-chemsex our Napier based third party storage facility. Contact our current team of Chris Binns, Garry Burlace, Graeme Campbell and Brian Slader to assist your growing operation. The balance of our Hawkes Bay team: James, Chris, Bridget, Blake, Rob, Shelley, Martin and Daniel, are progressing their start dates. Call in and introduce yourself to the team, grab a Nespresso coffee and a Cookie Time Cookie. See you soon!
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Food security – community based solutions By Lesley Wilson President H.B.F.A.
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he horticulture industry has just finished its conference season. One of the major themes of the conferences was food security. What, in the future, may disrupt food supply to New Zealanders and the world? Food security is the ability for people to reliably access safe, affordable and nutritious food when needed. Our work at the HB Fruitgrowers’ Association currently focusses on two major disruptors to food security, access to land and access water with which to grow our fresh fruit and vegetables. Water has been very topical lately and there are three separate angles to this debate currently being discussed in Hawke’s Bay. Firstly, there is the water conservation order that Fish and Game have applied to have placed on the Ngaruroro River. It is hard not to be alarmist about this. The allocated volumes that the group have asked for in their application leave NO water for horticulture at all. Secondly there is the new science that shows that the aquifer is fully allocated, and thirdly there is the proposed water tax. All of these impact on our ability to grow food. I believe we need to have a conversation around the priority of water for the growing of food. Humans
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have three basic needs, food, water and shelter and in society many of us play roles in providing these three basic functions. While teachers teach and doctors doctor, farmers grow food to support the community, thereby enabling it to go about doing what it does. Without land and water, food production cannot occur, especially not at a scale that can support a community like Hawke’s Bay. This is not about an urban-rural divide, as some would have you believe, it’s about communities flourishing, and we all have roles within it. So what would this conversation look like? There would be discussions around good horticultural land being preserved for food growing. Around the world there are farmland preservation programmes targeted at looking after good land to increase food security for the community. We also need to talk about access to water for food-growing being given the same priority as access to water for human-life. Water is inextricably linked to food and, as stated, water and food are two of the basic needs for life. Of course we are not asking for open slather on access to water. We are not asking to have no rules and regulations. In fact horticulturists thrive
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on problem solving. We take pride in getting it right. Problem solving, working with latest innovations, is what we do best-it’s part of our job, all-day, every day. What we do want is for food production to be given the status it deserves. If this doesn’t happen, and good horticultural soil is covered in houses and access to water is limited, what are the consequences? Where do you think our food for our communities will come from? Do we import it from the very countries that come to us because our food, that we produce, is safer? Do we grow food in warehouses using artificial light? Will food grown fresh on a farm be only for the wealthy? Will access to a diverse range of foods decline? Will water used for irrigation come only from storage or from giant desalinsation plants? What does the generation that has yet to be born want and need? These are all big questions that need to be thought through. We need community-based solutions for community based issues. Horticulture is currently doing very well in Hawke’s Bay but this discussion is not about the profitability of businesses. It’s about the health of our communities.
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2017 Vintage Report By Hawke’s Bay Winegrowers Climate Overview: A remarkable season. A moderate spring with low frost risk and generally good flowering leading to an extremely dry and warm summer, recording above average temperatures in January and February before rainy weather came late Feb followed by humid conditions with heavy rainfall from March to May. Rainfall was well below average during the growing phase and well above average in autumn. Grower degree days were well above average at 1416. Vintage strengths: Early and late varieties are the highlights. Notably, Chardonnay (early) and Cabernet Sauvignon (late). Reflections: 2017 has been a season like no other. Things started calmly with a moderate spring, very low frost risk and then generally good flowering. After this followed a beautiful, classic Hawke’s Bay Summer with extremely dry vineyards and surrounding landscapes. From early October to mid-February only 130 mm of rain fell in the Gimblett Gravels sub-region creating very dry conditions. Mid-February we received approximately 150 mm (6 inches of rain) all over a matter of days. This rain was much needed in the region with the first half realistically just settling the dust. Periods of damp, humid weather between March 7 and 30 put many vineyards in the region under huge disease pressure. The well
forecasted Cyclone Debbie was due to hit the East Coast on April 3. Cyclone Cook was then forecast for April 12. Overview: As an industry we certainly can’t say 2017 was the easiest of seasons due to the inclement late summer and autumn weather. However we can say with confidence that we will have some remarkable wine in the cellar from 2017. The early varieties are fantastic with Chardonnay an impressive stand-out. At the other end of the vintage, the late ripening varieties of Cabernet Sauvignon and Franc are equally impressive. The early varieties missed all of the significant rain and the late varieties were able to hold through the difficult weather to have excellent ripe flavours and great colours across the board. Hawke’s Bay Winegrowers Chairman Michael Henley said wet weather during the harvest period was a regular event in Hawke’s Bay and our winemakers and growers are prepared for this and make decisions based around many years of experience. For Hawke’s Bay, in comparison, 2017 is a much stronger vintage than 2011 and 2012 and there is no doubt Hawke’s Bay wineries will be delivering outstanding, fine wines to rival the golden vintages of 2013-2016.
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GM Free status critical to accessing premium markets By Bruno Chambers chairman of the producers group, Pure Hawke’s Bay. Purehawkesbay.org
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ix years ago, Hawke’s Bay food producers joined together to secure a huge marketing opportunity by protecting the region’s GM Free food producer status. With the backing of
Wendy Dowling, left, Scott Lawson members of the Pure Hawke’s Bay steering committee and Bruno Chambers President Pure Hawke's Bay 11 February 2016.
growers, council and the wider community, we are now well on our way to realising that ambition. Hastings is the first district in New Zealand to establish an official GM Free food producing zone and we applaud the council for its leadership. Keeping Hawke’s Bay’s productive lands GM Free makes good business sense. We are New Zealand’s premium food producing region. But we are also a high-cost producer selling into a highly competitive international marketplace. For our businesses and local economy to thrive, we need to be selling for top dollar. Formalising our GM Free status sends a powerful message to the world: it says that Hawke’s Bay farmers and producers make food with integrity and that Hawke’s Bay brand is one they can trust. And keeping our production GM Free is critical to accessing premium markets. In Europe, Asia or the US, discerning consumers don’t want a bar of GM. That stark market reality is why so many countries – including New Zealand - have not bought into GM cropping and why GM agriculture is still principally four commodity crops soy, maize, canola and cotton.
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Around 97% of all GM foods are grown in the Americas - most of that production going to foods that don’t have to be labelled as GM and to animal feed. Even that is changing, with demand now booming for animal products made without GM feed. The marketplace is responding fast. Last year, Danone - the world’s largest yoghurt brand - pledged to make its three flagship products GM free. The market giant is just one in a succession of recent multinational conversions to GM Free dairy products on both sides of the Atlantic. Like Hawke’s Bay producers, smart New Zealand dairy and meat companies see this opportunity. This year, NZ Milk Products and Atkins Ranch gained certification from the influential Non-GMO Project, which certifies around US $19 billion in products on the North American market per annum. Atkins’ reasons for the move is right on the money “Being clean and green is just expected by consumers and you have to go to the next level of expectation […] we have gone to the next level which is non-GMO”. Official GM Free status for Hawke’s Bay is one of those rare things: it’s all upside because it lasts for the life of the plans and then comes up for review, so we keep options open. If in ten-years-time, GM crops emerge that improve the way we farm, are safe and accepted in the marketplace, we can have that discussion. In reality, though, no GMOs that are locally suited and accepted by the market place are likely to come forward during that time. That includes the GM grasses crown research
institute, AgResearch is developing: it will be years before commercial lines are ready, if the research stacks up. So there is no downside for Hawke’s Bay producers from making the most of our GM Free status now. Realising this opportunity has not come without a fight. Together with Ngati Kahungunu, we took the issue to Parliament this year and won significant protections for our right to make that strategic call for our region. We have seen off an attempt to strip Hawke’s Bay of any meaningful say on whether GM forestry occurs in our region. And we will be in the Environment Court next year to support Hastings Council’s GM Free food producing zone. Official GM Free status puts us alongside overseas regions with enviable reputations, including Tuscany, Provence, Bordeaux and Alsace. These world-renowned regions are among many which vigorously defend their GM Free status because they know how integral it is to their brand value. We look forward to getting down to work of putting Hawke’s Bay on that world map and welcome all Hawke’s Bay’s food producers to join us, so that we can all benefit from meeting the huge market demand for GM Free products in the global marketplace.
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From vine to wine – Constellation Brands trains cadets in Hawke’s Bay
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hen Paige Burgess returned home from South Africa, after volunteering at a lion breeding conservation park, she didn’t know which career path to take. “I knew I wanted to be outdoors and not be stuck at a desk,” said Burgess, the Hawke’s Bay native.
Paige started with Constellation Brands as a cadet, and was offered a permanent role in the vineyards.
While searching online, she stumbled on an advertisement for Constellation Brands’ cadet programme at Selaks Winery. Each year, Constellation Brands – the makers of Kim Crawford, Selaks and Nobilo wines – hire young people in Hawke’s Bay and Marlborough for a one-year paid training programme. They spend six months in the vineyard, six months in the winery and, oftentimes, are offered a permanent role. Burgess started her cadetship at Selaks Winery in August 2016 and transferred to the vineyards just before the 2017 vintage. And it’s been a steep learning curve for a newcomer during one of the toughest seasons on record for growers. “The weather was frustrating, but at the end of the day you just got to keep going and do the best you can. You feel like a family when you’re working in the vineyard, you’re all tired and it’s 2 am. You make jokes and get the energy up, it’s like being with your mates,” she said. Constellation Brands offered Burgess a permanent role in the vineyards before her one-year cadetship was up, and she accepted. “I am not a huge wine drinker, but there is something about seeing that little grape that I helped to grow and watching it turn into something that is enjoyed so much by people who love wine,” Burgess said.
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Constellation Brands started the cadet programme in 2012 in Marlborough when youth unemployment was hitting record highs and it was soon extended to Hawke’s Bay. The programme supports youth to explore a career in one of New Zealand’s growing industries, while offering paid training. Currently, Constellation employs one cadet in Hawke’s Bay and six in Marlborough. Current Hawke’s Bay cadet James Sutcliffe started his role at Selaks Winery in February. He heard about the programme from a Constellation Brands employee. A vineyard or winery seemed like a good place to explore a career after working casually at a kiwifruit orchard, Sutcliffe said. The highlight for him so far? “Definitely harvest,” he said. “Working the long hours was intense, but rewarding. Just taking in all of those grapes, and watching them through the process was really rewarding.” One of the benefits for employees at Constellation Brands is paid training through the Wine and Spirits Education Trust (WSET), an international organisation offering wine education and certification. Both Burgess and Sutcliffe participated in a Level 2 course to learn about the styles of wine produced from different varietals and labelling requirements of wines around the world. The cadets participate in this optional training alongside managers, seasoned salespeople and others working for Constellation. “I’m definitely more confident in speaking to people about wine,” Burgess said. “And it’s an awesome achievement to have on your CV.”
The biggest surprise during the cadet programme, Burgess said, is how much training she has received while getting paid. “I didn’t think I’d be driving a tractor, and then all of the sudden it’s harvest and I’m driving a tractor,” she said. Sutcliffe says he knew nothing about the winemaking process before his time at Selaks Winery. He started in the vineyards at Corner 50 in July, and so far the learning curve has continued. “Right now, we are doing vineyard maintenance, such as vine counts and looking after the vines themselves,” he said. Since its inception, the Constellation Brands cadet programme has employed dozens of young people in Hawke’s Bay, Marlborough and Auckland, opening the doors to opportunities in the wine industry. Both Burgess and Sutcliffe are looking forward to the next vintage. Burgess says she isn’t sure where she’ll end up, the winery or the vineyards, but she can’t wait for harvest 2018. “When I first started, I couldn’t wait to get my hands dirty in the vineyards, but then I ended up loving my time in the cellar. I wish I could do both; it’s hard to choose,” she said.
James pours Hawke’s Bay Kim Crawford Rose at his WSET Level 2 course in Auckland.
Mr Apple NZ is the largest vertically integrated apple grower, packer and exporter in New Zealand and employ 350 permanent staff and over 2000 in the peak season. There are a wide variety of seasonal employment opportunities available in the Napier, Hastings and Central Hawkes Bay areas. We also offer horticulture apprenticeships and are currently taking applications for next year’s intake. Orchard work: Available from November to January Apple thinning, orchard QC’s, tractor drivers, supervisors. Packhouse & Coolstore work: Available from February to July (day and night shift available) Packers, forklift operators, supervisors, administrators, computer operators. If you are motivated to work hard and want to be part of a growing company then please email your CV along with a description of the work you are ideally seeking to: employmentopportunities@mrapple.com If you would like to apply for a horticulture apprenticeship, please go to our website for further details.
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Healthy apple expansion underway
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he growing popularity of New Zealand apples has led T&G Global to continue investing in developing new orchards in Hawke’s Bay. At one new development T&G has planted nearly 115,000 trees, including Envy™ and JAZZ™, on land in Puketapu that stretches across 47 hectares alongside the Tutaekuri River. The orchard has been developed under T&G’s global development variety programme. The programme, born 50 years ago, focuses on growing higher yielding trees at a quicker rate by ensuring trees are planted in such a way to maximise land, water, sunshine and soil conditions. T&G’s general manager, pipfruit, Bruce Beaton, who has 25 years’ experience in the apple industry, says the format of the new orchard will enable workers to monitor trees more efficiently. “The orchard has also been set-up to be robotically harvested in the future given the rapid technological advancements in this area.” Sustainability has also been a consideration with the installation of solar panels for energy
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use and consideration for ensuring water is delivered only when and where it is most needed on the orchard. Bruce expects T&G will harvest it’s a first small crop from the newly planted trees in just over 18 months. “We’ve planted a mix of Envy™, JAZZ™ and Jugala (an early variety of the Royal Gala apple) for both domestic and international sale. Demand for the exclusive proprietary varieties JAZZ™ and Envy™ has been steadily increasing and this new planting will enable us to continue to deliver trusted quality apples that consumers enjoy eating. Everyone is loving our New Zealand apples; the world wants more of them and we have a wide range of varieties to meet different customer demands.” Both JAZZ™ and Envy™ are among the top five premium apples in the world and Envy™ was voted the number one apple of choice by American consumers earlier this year. By 2021, apples and pears (mostly apples) are projected to join the ranks of $1 billion-plus horticultural exports for New Zealand along with kiwifruit and wine according to a report by the Ministry for Primary Industries.
From a local fruit shop to a global business. We’ve come a long way since 1897. Phil and Kirsty Greer, JAZZ™ apple growers
When Edward Turner established Turners and Growers in 1897, he could scarcely foresee how w succe essful his produ uce business would become. Today, we’re known as T&G Global. And globally is where we do business, from the Americas to Europe, from Asia to Australia, and right here at home in New Zealand.
We do all th his with what we call a passion for freshness and a profound respect for the nd, our cu ustom merrs, growers and our people. lan It’s a way of doing things that has ensured our success over those many decades. So we’d like to say to the people of New Zealand, who continue to buy our produce every day: thank you for 120 years.
It makes us this country’s biggest exporter of horticultural produce. It also means we deliver fresh, healthy fruit and veggies year-round across New Zealand, from our growers here and abroad. www.tandg.global
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Avocados - the Ferrari of fruit
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ew Zealand researchers have discovered that New Zealand-grown avocados have unique nutritional qualities, with double the amount of vitamin B6 and 20 percent more folate than those grown in other countries. Demand for avocados is already surging in New Zealand and this nutrient packed superfruit is fast becoming a staple ingredient in the diets of high-performance athletes, busy parents and the elderly. The findings were announced at the New Zealand Avocado 2017-18 season launch held at Eden Park’s Centenary lounge on Wednesday 9 August. New Zealand Avocado Chief Executive Jen Scoular says the new research is huge news for the nation. “We always knew avocados were good for us. It’s wonderful that we have now confirmed our locally grown fruit is especially healthy.” New Zealand avocados have a folate measurement of 81.6ug* per 75g serving, providing 41 percent of the recommended daily intake. They have a vitamin B6 measurement of 0.47mg per 75g serving, providing 30 percent of the recommended daily intake. Folate contributes to normal growth and development in children, and to good tissue growth in pregnancy. Vitamin B6 contributes
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to normal immune system function and helps reduce fatigue. But that’s not all - the superfruit is full of healthy mono-unsaturated fats that help keep appetites under control, is low in sugar and sodium, a good source of dietary fibre, and is packed with a range of essential vitamins and minerals. These vitamins are particularly beneficial for athletes, mums, busy families and young professionals. Nic Gill, who is also an associate professor of Sport and Recreation at AUT, addressed the guests on achieving optimal performance. Avocados are “the Ferrari of fruit.” “Many athletes and high performing individuals eat avocados throughout the day, due to the nutrient dense and quality fuel they provide,” says Gill. Celebrity chef and co-founder of My Food Bag, Nadia Lim, demonstrated healthy ways of using avocados at the launch, and spoke about the need to innovate for a healthier New Zealand. “Avocados are simply one of the best everyday simple, healthy delicious foods and Kiwis love learning new ways to enjoy them.” The latest research was conducted by the Phytochemical and Health team at Plant & Food Research throughout the 2015-16 season. New Zealand avocados were analysed in accredited laboratories in New Zealand following the protocols required by the New Zealand Food Composition Database, NZFCD.
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