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Opportunities to boost food & beverage exports with tourism

Report shows opportunities to leverage food & beverage exports with tourism

24 October 2018

A new market insights report builds on New Zealand’s understanding of food and beverage tourism and opportunities for our primary industries.

The New Zealand Food & Agri Tourism Industry Insights Report, a collaborative project between ANZ and MPI’s Economic Intelligence Unit was released today.

“Many of New Zealand’s tourists have positive food and beverage experiences, and they become the best influencers and advocates of New Zealand products around the world,” says Emma Taylor, MPI’s Director of Agriculture, Marine and Plant Policy.

“This report helps to build our understanding of the types of tourists that value quality food and beverages. By having a better understanding of food tourism we can turn the growing number of tourists visiting New Zealand into consumers of our primary sector products.”

“With our three biggest tourism markets, Australia, China and the US, also being our three largest food and beverage export markets, there’s a great opportunity for our primary sectors,” says ANZ Managing Director Commercial & Agri, Mark Hiddleston.

Annual visitor arrivals to New Zealand have increased by 44 percent over the last five years to 3.8 million, and annual spending has lifted 73 percent to $11 billion. Combined tourism and food and beverage exports delivered 62 percent of New Zealand’s export earnings in 2017.



“Our research shows not only do tourists seek out great food and drink experiences, they also seek it out when they return home. There are opportunities for businesses in our primary sector, particularly in the regions, to tap more into food tourism and also connect more directly with consumers,” says Emma Taylor.

“More businesses are now catering to the growing market of food tourism – through diversifying to include agri-tourism, utilising indigenous food and Māori storytelling, and collaborating with other local businesses.”

“Those looking to promote a ‘value add’ New Zealand food story to the world need to look at how they can connect directly with consumers behind the farm gate to give them a true ‘foodie experience’,” adds Mark Hiddleston.

The report highlights some challenging areas where there is scope for improvement. For example, New Zealand is not well recognised as a food and beverage destination, and some travellers perceive a lack of quality, variety and high cost. Businesses can help to address this by focusing on delivering high value, quality products, as well as great tourism experiences.

Notes to editors
The report is available on MPI’s new Economic Intelligence Unit webpage which has been designed to make MPI’s data and analysis more accessible:www.mpi.govt.nz/EIU

The report, which includes data from a MPI and ANZ online survey, highlights:
• 80 percent of foodie tourists like to take food and beverages home after visiting a country.
• Over 60 percent of travellers buy food and beverages at home which they encountered on a trip.
• Travellers from Australia and the US said processed foods, wine, beer and cookbooks were all products they are likely to purchase at home.
• New Zealand is not well recognised for its food and beverage in comparison with other countries. It also receives one of the largest proportions of neutral opinions.
• Australian and US travellers summed up their food and beverage experiences as quality, natural and innovative.
• However 32 percent scored their food and beverage experiences below eight out of 10 for satisfaction.

ends

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