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Meat Industry Excellence gets into the first gear of reform

12 June 2013

Meat Industry Excellence gets into the first gear of reform

With the 2013 National Agricultural Fieldays now underway, so is reform of New Zealand’s red meat sector being championed by Meat Industry Excellence (MIE). MIE is shifting the gears of reform following intensive meetings held in Christchurch and Wellington last week.

“Having met with Beef+Lamb NZ Chairman, Mike Petersen and Federated Farmers’ Meat and Fibre executive, there is recognition and support among farmers for a truly sustainable red meat sector,” says Richard Young, MIE Chairman.

“MIE sees its role as shifting the gear for reform out of neutral. For an industry bedevilled by past infighting it is great to know that Federated Farmers and Beef+Lamb NZ want to work with us.

“Another key meeting was held with the Minister for Primary Industries, the Hon Nathan Guy.

“We used that meeting to update the Minister on our progress since we finished the last of five MIE meetings last month. Given aspirations to double the value of primary exports by 2025, we all know that red meat can more than play its part in helping to achieve that.

“To ensure we are being bipartisan on a matter vital for New Zealand, we have also briefed the Shadow Minister for Primary Industries, the Hon Damien O Connor.

“MIE has refined its six objectives and developed a new mission statement which stems directly from meetings involving over 3,000 farmers. This is an evolving process but to stop the boom–bust cycle our sector has exhibited we all need to be willing to change.

“Accordingly, we will be making a series of key announcements over the next three weeks,” Richard Young concluded.

Meat Industry Excellence Mission Statement
“Reform the New Zealand meat industry to become the world’s premium supplier of red meat through a united processing and marketing structure controlled by suppliers.”

1. Establish a farmer controlled entity to acquire sufficient critical mass to optimise market returns for its stakeholders
2. The new structure will recruit the best personnel and implement best practise and strategies
3. Commitment of stock to specification will underpin the new structure
4. Any required legislation to support the new structure will be sought
5. All stake holders in the red meat sector to share the cost of restructuring
6. All suppliers will be treated fairly and with full transparency.


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