The Value Project: Articles
-
![]()
Webinar: Winning the Green Premium, Part 3 - Horticulture
Consumers are demanding ever-greater sustaianbility in their food choices. That comes with a financial cost. How can producers earn more to cover...
-
![]()
Webinar: Winning the Green Premium - Part 2, Red Meat
Red meat consumers are demanding ever-greater sustainability in their food choices. That comes with a financial cost. How can producers earn more...
-
![]()
Webinar: Winning the Green Premium, Part 1 - Beverages
Beverage consumers are demanding ever-greater sustainability in their drinks. That comes with a financial cost. How can producers earn more to cover...
-
![]()
The 9 attributes of highly successful value chains
Why are some companies better than others at capturing value for their sustainably sourced products? It could be in the way they form relationships with their partners...
-
![]()
Paul Dalziel: Finding the value in values
Economists are not known for their soft edges. And academic economists perhaps even less so. But it doesn’t take very long to discover that Paul Dalziel is all heart...
-
![]()
The story behind the Taste Pure Nature campaign
How do you convince customers in the US and China to pay a premium for New Zealand meat? For Beef and Lamb NZ (B+LNZ), it was about proving there was demand...
-
![]()
From land to brand: Manawa Honey's premium story
For Brenda Tahi, the chief executive of Manawa Honey NZ, honey is not the end. It’s a means to an end; part of a value chain that extends from the land they manage...
-
![]()
From stone to taonga: Capturing the value in pounamu
How do you ensure a treasured resource goes to people who understand its real value? That was the challenge for Ngāi Tahu, owner of South Island pounamu, once misunderstood as just another type of jade...
-
![]()
Taking taramea to the world: the story of Ngāi Tahu's Mea fragrance
How do you tap into the desire for traditional taonga products in overseas markets while respecting the culture and protecting the environment?...
-
![]()
A nod to the past, an eye on the future - the Reefton Distilling Co. story
When Patsy Bass left high school, she had planned to go to university and become a kindergarten teacher. Her father talked her...
-
![]()
Rhetoric vs Reality: the gap between sustainable talk and walk
After years spent studying shifts in consumer preferences, Associate Professor Peter Tait is worried that New Zealand is in danger of missing...
-
![]()
An instruction is not a plan: how to create value in the primary sector
Bill Kaye-Blake, principal economist with NZIER, reflects on 20 years of research into creating greater value in New Zealand's primary sector. I've...
-
![]()
Caroline Saunders' crazy dream for New Zealand
“That not an ounce of product leaves the country without a premium being attached to it.” Saunders, who is the director of the Agribusiness & Economics Research Unit at Lincoln University (AERU), has dedicated her professional life to achieving that goal...
-
![]()
The key to value is relevance: Andy Mitchell, advisor to the brands
Andy Mitchell is a man obsessed with the creation of value. "It goes well beyond just sticking the silver fern on it...
-
![]()
For the love of farming: Let's get more for what we do well
Tiffany McIntyre loves farming. She grew up on a farm. Her grandfather and father were dairy farmers. And...
-
![]()
Setting the compass to value: The Value Project at E Tipu Agri Summit
More than 150 people packed into the Limes Room at the Christchurch Town Hall to hear about The Value Project at the...
-
![]()
Introducing The Value Project
Consumers the world over love our pure, safe and ethically produced food. And they’re prepared to pay – New Zealand has a track record of generating ever-growing value...
