Welcome to New Zealand

 

 

 

 

 

New Zealand Natural Resources

 

New Zealand Natural Resources

New Zealand Natural Resources

The production of organic food has become a main industry in New Zealand. The trade name of the NZBPCCI (New Zealand Biological Producers and Consumers Council Inc.), founded in 1983 is Bio-Gro New Zealand. Bio-Gro New Zealand is the registered owner of the organic trademark of Bio-Gro and has formulated a set of principles for the production of organic food. New Zealand’s clean clear waters make up 4th world’s largest zone for coastal fishing.  The area of sea around New Zealand provides top-caliber seafood ranging from rock lobster or crayfish to squid, and hoki to orange roughy.

 

New Zealand grows a plentiful harvest of vegetables, fruits, cut flowers, seeds, and cereals, which add $1.3 billion New Zealand dollars to the nation's income per annum. Kiwifruit, whose export name is Zespri, is the icon of the nation, but the fruit range covers summer fruit, pip fruit, citrus fruit, berry fruit, persimmons, tamarillos, avocadoes, macadamia nuts, feijoa, while the vegetables include onions, potatoes, squash, carrots, and asparagus.
 

Zespri kiwifruit are green inside and hairy outside, but a development recently is that of Zespri gold, a yellow, hairless yellow variety of kiwifruit.

It has a tropical taste with hints of peach, melon, mango, and pineapple.


The Marlborough Sounds has the reputation of being the world’s capital of the green-lipped mussel.

Aside from mussel farms, there are also salmon as well as Pacific oyster farms. It is also probable to dive for paua and scallops.


Marlborough Sounds is also a renowned wine region and boasts of over 35 wineries.

The region successfully mixes viticulture and aquaculture.

 

Green-lipped mussels are reputed to have benefits to health as well as being delectable either fresh, marinated, or cooked.

 

A local delicacy is the Bluff oyster which is very much anticipated by New Zealanders every year. Bluff is a region on the South Island’s southern-most tip, an area not known for its temperate climates, and yet many visitors brave the weather to catch a glimpse of the vista across the untamed waters of Foveaux Strait to Stewart Island.
 

The season of Bluff oyster happens from March to August and there is a system of quota that protects the precious shellfish against over-harvesting. The Bluff oyster can be served cooked or raw. It is indigenous to New Zealand and exporting is strictly not allowed as the full quota is taken by the local market.

Venison which is farmed in New Zealand is sold as cervena. It has a mild flavor and is very tender, but due to its low-fat content it needs to be prepared correctly to make sure it doesn't become dry. Venmark is a venison operation which is innovative. It is run by Piers and Jacqui Hunt, pioneer deer farmers of New Zealand who started their enterprise in 1977.

New Zealand Bluff Oysters
 

The Hunts run a restaurant specializing in venison cuisine preparation in Taihape.

 

An industry which specializes in mushroom New Zealand provides varieties like enokitake, shitake, woodear, and oyster. New Zealand is likewise successfully farming the black truffle which is an exotic kind with costs wholesaling at $3000 New Zealand dollars per kilogram. One of the 2 largest fresh mushroom producers is Meadow Mushrooms.
 

 

  

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