New Zealand
September, 2008
Source:
Digest - Crop & Food Research's quarterly newsletter, Issue
62, 2008
Crop & Food Research’s
strong links with industry at all parts of the food value chain,
and its ability to work well with other research providers, was
recognised by a recent government investment of over $10 million
per year in research programmes, says Crop & Food Research
General Manager Production Systems, Prue Williams.
The significant increase in funding to Crop & Food Research from
the Foundation for Research Science & Technology endorses our
strategy which aims to provide research so New Zealand industry
can achieve a step change in food innovation for export markets.
These government-funded, mid-term and long-term science
programmes provide the new knowledge that is needed to underpin
future growth in a range of food-producing sectors.
In this research we work with companies, as well as industry
groups, that are engaged in producing and transforming high
quality raw materials (particularly from vegetables, grains and
seafood) into high value foods, ingredients and other products.
Our scientists have productive links with national and
international colleagues which enable them to develop programmes
that are of high quality and in line with industry needs for
sustainable production systems, access to elite genetics, and
food products that are healthy, convenient and of premium value.
The new research programmes, which get underway in October,
provide essential science for industry along the food value
chain. Some highlights include:
- ‘Roots for
Sustainability’ – develops pastoral plants (ryegrass and
white clover) and arable crops (wheat, barley, oats, peas)
with much-improved root systems that require less water.
This will help New Zealand compete strongly in overseas
markets where consumers are increasingly demanding ‘green’
food products, requiring less water, pesticides and
fertiliser.
- ‘From Tools to Traits’
– uses molecular and traditional plant science and breeding
techniques to develop new vegetable and arable cultivars
with characteristics to help meet consumer demand for
healthy products, with natural ingredients.
- ‘Higher Value Seafoods’ –
increases the value of each fish, squid and lobster
harvested by improving their handling, transportation and
packaging.
- ‘Food Structures’ – links
sensory properties with engineering concepts to better
understand how micro-structures influence food texture. It
should make developing great tasting food products easier
and quicker.
- ‘Future Food Decisions’ –
explores the social concerns and beliefs around new sciences
so that future research funding can be appropriately
targeted.
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