New Zealand
July 24, 2007
NZ$37 million contract marks
new funding environment
The approval of a $37 million dollar contract between the
Foundation for Research Science and Technology (FRST),
Crop & Food Research, and
the vegetable sector, signifies the start of an economically
driven yet secure funding environment for industry and science
partnerships.
Called ‘Future Vegetables’ the government-funded research
agreement is the first of the new negotiated funding processes,
introduced by the Government under the Stable Funding
Environment initiative.
It provides the research capability behind the New Zealand
horticulture industry’s vision for export business - $2 billion
per year by 2019.
Horticulture New Zealand’s Vegetable Research and Innovation
board member, Russell Jordan, says, “This marks a new threshold
in the productive research partnership between the vegetable
sector and Crop & Food Research which aims to meet future market
requirements for fresh, healthy, tasty and convenient
vegetables.”
Mr Jordan says the research will help industry to expand current
exports by providing fresh vegetables and vegetable products of
uncompromising quality to niche, high value markets overseas.
“Crop & Food Research and the Vegetable Research and Innovation
board have together planned a research programme to enhance the
elite characteristics of our vegetables. It will build on recent
scientific progress showing why vegetables are so good for us.”
FRST Chief Executive Murray Bain says the funding will create
both strategic and long-term relationships between researchers
and research users. “This is the first of the negotiated funding
processes to reach this point and I wish to thank everybody
involved. I am confident this approach is a very positive step
forward for the sector, as it will provide longer-term stability
and certainty for research organisations and great outcomes for
industry.”
Crop & Food Research’s CEO Mark Ward says it is a great way to
start his new job. “This funding will ensure more consistent
delivery of research to New Zealand’s vegetable sector. We are
hoping it will ultimately reduce administrative complexity and
yet allow the industry to focus scientific discovery in areas
that will provide the best economic outcomes.”
Mr Ward said the aim was to develop flavoursome, wholesome and
sustainably produced vegetables. “Food processors will look to
these vegetables to create the healthy foods demanded by
increasingly knowledgeable consumers.”
An example would be the crisps and French fries of the future;
developed to have a reduced fat content, more dietary fibre, yet
still appeal in terms of taste and ability to satisfy. Other
vegetables like onions will offer additional flavonoids and
minerals associated with disease prevention. Peas will be
sweeter, contain more fibre and be sources of minerals promoting
health and well-being.
The ‘Future Vegetables’ research programme also aims to improve
the way growers can control pests and diseases. For example, new
pest management options will be delivered to greenhouse growers.
Researchers will also provide new decision support systems to
both growers and processors – ensuring the timely and consistent
delivery of high quality produce.
One component of the programme aims to extend the shelf life of
vegetables. Retaining the flavour, nutrients, colour, texture
and appearance of freshly harvested vegetables for longer will
offer flexibility to food processors sourcing ingredients. In
some vegetables, phytochemicals may be enhanced to reveal new
flesh colours and boost health. Technologies for freighting
highly perishable products such as tomatoes and capsicums to
distant export markets will be developed
The research reflects Crop & Food Research’s aims to help
industry expand New Zealand exports without compromising the
environment. Niche, high-value vegetables tailored to consumer
demands offer a much-needed competitive edge to our production
and processing industries and for opening up new markets. |
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