Vibrantly organic blackcurrants from ViBERI

On the fertile soils of South Canterbury, near the foothills of the Southern Alps, sits ViBERi, the award-winning organic blackcurrant operation of Tony and Afsaneh Howey. Jeff Smith pays a visit. 

Photography: ViBERi and Jeff Smith
The following content is only available to members. Join us for access.

Raw blackcurrant & vanilla cheesecake recipe

Recipe by Harriet Meyer-Knight

We hope you enjoy this free article from OrganicNZJoin us for access to exclusive members-only content.
For the crust 

½ cup raw cashews  
½ cup activated almonds  
½ cup pitted dates  
2 T  coconut oil  
1 tsp  vanilla bean powder  
¼ tsp  kosher salt  

For the cheesecake 

2 cups  cashews, soaked in cold water for at least 4 hours or preferably overnight  
½ cup  coconut cream  
¼ cup  coconut oil  
⅓ cup  maple syrup  
2 T  fresh lemon juice  
1 T  vanilla bean powder  
¼ cup freeze-dried blackcurrant powder  

For the berry layer 

1 cup  fresh or frozen ViBERi Blackcurrants or ViBERi SuperBeri Mix (thawed, if frozen)  
1 T  fresh lemon juice 
1 T  chia seeds 

Reader support keeps us going

Please support our work by joining with a membership subscription (print or digital). Organic NZ is independently published by the Soil & Health Association, a charity devoted to healthy soil, healthy food and healthy people.

Our independent journalism relies on support from people like you!

  1. Place the crust ingredients into a high-powered blender and pulverize until it comes together into a sort of sticky dough, with small nut bits remaining. Don’t over process. Press evenly on the bottom of a bottomless cake tin (roughly 20 cm). 
  1. In a high-powered blender, combine all filling ingredients except the freeze-dried blackcurrants. Blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides, as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered. Once it’s smooth, taste the mixture and adjust the sweetness and tartness levels by adding more maple syrup, vanilla or lemon juice, if desired.  
  1. Pour two-thirds of the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer. Add the freeze-dried blackcurrants to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.  
  1. Rinse out the blender and add the fresh or thawed blackcurrants, lemon juice and chia seeds to it. Blend until smooth, then pour over the other layers.  
  1. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. Run your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife. You can let it thaw for about 20 minutes from frozen at room temperature, or for the best texture, transfer to the refrigerator at least an hour before serving. Store in the refrigerator for up to 5 days, or in the freezer for up to 2 weeks.  
  1. Serve with a sprinkle of fresh or freeze-dried berries and edible flowers like pansies if you have them. 

Super summer recipes from the Two Raw Sisters

Recipes by the Two Raw Sisters, from their new book Salad 

Photography: Susannah Blatchford and Margo Flanagan

We hope you enjoy this free article from OrganicNZJoin us for access to exclusive members-only content.


Beetroot avo mud cake, peanut butter and raspberries 

Serves 8
We love to dream big when it comes to desserts. When we were brainstorming ideas for our ‘sweet salad’ recipes, I wondered how I could incorporate vegetables in a sweet way. The result: a beetroot avo mud cake like no other. 

1¼ cups buckwheat or rolled oats
1 cup coconut sugar
flesh of 1 avocado
1 cup plant-based or dairy milk
½ cup cacao powder
½ cup coconut oil, melted
2 eggs or 2 flax eggs (see tip below)
1½ teaspoons baking powder
1 teaspoon vanilla bean paste
pinch of sea salt
½ cup dark chocolate, roughly chopped
2 cups raw grated beetroot

Peanut butter shell 

⅓ cup coconut oil, melted  
3 tablespoons peanut butter  
pinch of sea salt 

To serve 

2½ cups raspberries, defrosted
coconut yoghurt
¾ cup dark chocolate, roughly chopped
½ cup peanuts, toasted and roughly chopped

Preheat the oven to 180°C (350°F) and line a 23 cm (9 in) cake tin or loaf tin with baking paper.  

For the cake, place the buckwheat or oats in a blender or food processor and blend until you have a fine flour.  

Add the remaining ingredients except the dark chocolate and beetroot, and blend until you have a smooth chocolate mixture.  

Add the dark chocolate and beetroot and mix to combine.  

Pour into the prepared tin. Bake for 50–60 minutes. Once cooked, place in the freezer until cooled. 

For the peanut butter shell, place the ingredients in a small bowl and mix until you have a smooth beige liquid. Set aside. 

In a small bowl, roughly crush the raspberries with a fork.  

To assemble, cut the mud cake into chunks and place half randomly on a large flat plate. On top of each mud cake piece dollop crushed raspberries and coconut yoghurt.  

Drizzle with half the peanut butter shell and finally sprinkle over half the dark chocolate and chopped peanuts.  

Repeat by gently building a second layer on top. Serve immediately.  

Leftovers will keep up in an airtight container in the fridge for 4 days.  

To make 1 flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and leave for 5 minutes, or until thickened.


Millet, harissa and roasted carrots  

Serves 6-8
This recipe is a true keeper. It featured in one of our very first salad workshops when we held them in Mum and Dad’s kitchen. Four years later, it was the first to make it into our salad supermarket brand, Hello Raw by Two Raw Sisters. If you cannot tell already, it is one of those recipes that everyone continues to love so it will stay around forever. It’s also great served with avocado, fish, chicken or lamb. 

1 bunch of spring carrots, or 6 carrots, cut lengthways into sticks
2 fennel bulbs, thinly sliced widthways
1 red onion, thinly sliced into wedges
¾ cup almonds, roughly chopped
pinch of sea salt
oil
1 cup millet
2 cups water

Harissa oil 

3 tablespoons extra virgin olive oil  
3 teaspoons Tomato Harissa Paste (see below) 
pinch of sea salt  

To serve 

fresh rocket 
handful of fresh herbs, roughly chopped 
dukkah 
1 recipe Lemon Yoghurt (see below) 

Preheat the oven to 200°C (400°F).

Put the carrots, fennel, red onion and almonds on a baking tray. Sprinkle with sea salt and drizzle with some oil. Roast for 20 minutes, then turn the oven to the grill function and grill for 10 minutes. Set aside to cool.

Place the millet and water in a medium pot. Bring to the boil, then reduce to a simmer and cook for 7 minutes. Remove from the heat and allow to sit for 5–10 minutes.

For the harissa oil, place all the ingredients in a small bowl and mix to combine.

Pour the harissa oil over the millet, folding it through until the millet is well coated.

On a serving plate layer the salad up, starting with a layer of fresh rocket, followed by millet, roasted veges, herbs, a sprinkle of dukkah and lemon yoghurt. Repeat for a further 1–2 layers.

Leftovers will keep in an airtight container in the fridge for up to 4 days.


Tomato harissa paste  

Makes 1 cup 

This harissa is so insanely good. When we have a jar of it in the fridge it goes on everything from sandwiches, platters and roast vegetables to pizza, dressings, red meat and fish. It lasts really well in the fridge, so make a decent amount. 

¼ cup sun-dried tomatoes, roughly chopped 
2 pinches chilli flakes 
4 cloves garlic, crushed 
¼ cup extra virgin olive oil 
small handful of fresh mint, roughly chopped 
small handful of fresh coriander, roughly chopped 
1 teaspoon ground coriander 
1 teaspoon ground cumin 
1 teaspoon sea salt 

Place all the ingredients in a blender and blend until a chunky paste is formed.  
Store in an airtight jar in the fridge for up to 2 weeks. 

Lemon yoghurt  
Makes approx. ¾ cup

½ cup plant-based or dairy yoghurt  
juice of 1 lemon  
pinch of sea salt  
water, to loosen if needed 

Place all the ingredients in a small bowl. Mix until everything is well combined and has a smooth creamy consistency.  

If your dressing is too thick, add more water; if it’s too runny, add more yoghurt.  

Store in an airtight container or jar in the fridge for up to 2 weeks. 

These recipes have been extracted from Salad: 70 delicious recipes for every occasion by the Two Raw Sisters.
Photography: Susannah Blatchford and Margo Flanagan.
RRP $45, published by Allen & Unwin NZ.  

Plant-based recipes with a side of Bloody Mary

Matt Ramsay shares some fresh and delicious recipes with Organic NZ readers.

We hope you enjoy this free article from OrganicNZJoin us for access to exclusive members-only content.

Lemon poppyseed pancakes

1 T organic chia seeds 
3 T  water 
1 tsp + ¼ cup lemon juice, divided 
1½ cups  soy milk 
2 cups  stoneground flour 
¼ cup  coconut sugar 
4 tsp  baking powder (aluminium free) 
¼ tsp  baking soda (aluminium free) 
½ tsp  Himalayan salt 
¼ cup  melted vegan butter (plus more to grease the pan) 
1 tsp  vanilla extract 
zest of 2 lemons, divided 
1 T  poppy seeds 

  • In a small bowl, combine the chia seeds and water. Set aside. This is your egg replacer.  
  • In another bowl, combine 1 teaspoon of lemon juice and the milk. Set aside. The acidity curdles the milk slightly to form vegan ‘buttermilk’. Reserve the rest of the lemon juice for the pancakes. 
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the centre and add the buttermilk, chia egg replacer, melted butter, remaining ¼ cup of lemon juice and vanilla. Whisk together the wet ingredients within the well before gently folding in the dry ingredients. Mix until mostly smooth. Some lumps are okay. Reserve ½ teaspoon lemon zest for garnish, and stir the rest into the batter along with the poppy seeds. 
  • Preheat pan over medium-high heat for 2 minutes, then reduce the heat to medium-low. Grease the pan with vegan butter. 
  • Scoop ¼ cup of batter into the pan. When bottoms are golden brown and there are several air bubbles in the pancakes, flip them over. Cook for 2–3 minutes on each side, until golden brown and crisp. 
  • Serve with pomegranates, banana, agave or whipped coconut cream, raspberries, reserved lemon zest.

Massaged kale chopped salad

400 g tin chick peas (drained and rinsed), or 1½ cups cooked chick peas 
5  large kale leaves  
2–3  stalks celery 
3  large tomatoes 
1  red onion 
1  red bell pepper 
1  avocado 
handful of olives 
½ tsp  salt 
Optional: large handful flaked or slivered almonds, toasted 

  • Tear kale leaves into smaller pieces, sprinkle with half a teaspoon fine sea salt and massage until limp.  
  • Finely chop the vegetables and olives, and mix all together with the kale and chick peas. 
  • Optional: Dress with lime or lemon juice, and extra virgin olive oil and scatter with slivered almonds. 

Vamped-up Bloody Mary

Beetroot Beetroot juice is one of the richest dietary sources of nitrates, which help improve blood flow and heart health. The addition of cayenne pepper in this heart-healthy, alcohol-free take on a Bloody Mary gives a further boost as cayenne is great for circulation. The garlic, lemon and parsley added to the mix are anti-inflammatory and anti-bacterial. juice is one of the richest dietary sources of nitrates, which help improve blood flow and heart health. The addition of cayenne pepper in this heart-healthy, alcohol-free take on a Bloody Mary gives a further boost as cayenne is great for circulation. The garlic, lemon and parsley added to the mix are anti-inflammatory and anti-bacterial. 

4 beetroot
1 celery stalk
2 springs parsley
½ lemon, skin and flesh
1 cm slice horseradish
1 small garlic clove, peeled
pinch cayenne pepper
1 tsp coconut aminos

Feed all the ingredients through a juicer – you can add the coconut aminos through the juicer or just swirl into the juice afterwards. 

4 beetroot
1 celery stalk
2 springs parsley
½ lemon, skin and flesh
1 cm slice horseradish
1 small garlic clove, peeled
pinch cayenne pepper
1 tsp coconut aminos

The journey to health with a plant-based diet

It began with a suspected spider bite and penicillin. Five months in hospital, multiple misdiagnoses, chemotherapy, seven surgeries and four days in delirium later, Matt Ramsay discharged himself, stopped taking all medications and started his organic plant-based lifestyle. It was a decision that saved his life, the Taranaki father-of-two is convinced. 
Doris Neubauer tells the story.  

The following content is only available to members. Join us for access.

A potted garden of Asian veges

Nathan Shiu has created an oasis of plenty in his steeply sloping garden on the Whangaparaoa Peninsula, including many Asian vegetables not seen in most back yards. This grandad has hit upon a great model to make gardening easier for older people while also supporting the health of the younger generation. Dee Pignéguy pays a visit to find out more.  

The following content is only available to members. Join us for access.

Bounty and busyness in the summer garden

Summer gardening tips and tasks,
by Diana Noonan

The following content is only available to members. Join us for access.

Growing together with Common Unity

Common Unity’s roots are deeply set in its community in the Hutt Valley,
25 km north of Wellington. In 2018, ONZ visited and marvelled at everything
this not-for-profit organisation was achieving: growing and distributing food,
sharing knowledge and building its own solutions to the challenges faced in its community. Rachel Rose takes another look at what’s happening now.

Photography: Kristi Scott
The following content is only available to members. Join us for access.

Taking the plunge into cold-water immersion

Immersing yourself in cold water has many health benefits, as Anne Gastinger discovers. 

 

We hope you enjoy this free article from OrganicNZJoin us for access to exclusive members-only content.

My grandfather first introduced me to the sea when I was a toddler. I remember him holding me steady as we braced against the surf’s edge on Hokitika Beach, foam-flecked water swirling around our feet. It was all good fun until the ebb of the Tasman Sea gouged the sand from under our soles, leaving me petrified and my grandfather having to deal with the tears.  

This childhood memory periodically returns when I’m swimming in the sea or inland in lakes and rivers. The mercurial temperaments of these environments demand our vigilance and respect. Even so, Aotearoa’s raw nature abounds in swimming spots ideal for an invigorating dip on fair weather days. As well as the exhilarating thrill, swimming in cold wild water is of great benefit to our wellbeing. 

Relief for migraines

Migraines have plagued me since adulthood. In the first years when the pain would begin I’d hunker under the bed covers in a quiet darkened room with a cold flannel over my forehead. Taking a soothing shower also brought momentary relief but there seemed no avoiding the long, gruelling hours ahead until the episode passed. Or so I thought, until I was caught out with a migraine during a long car trip with my older brother. Pulling the car into a clearing by the Motueka River, my brother suggested I rest in the river shallows. The cool water flowing over me did help. The pain eased and we were able to travel on.  

I now swim regularly through the spring, summer and autumn months at my local beach. During winter my attendance rate is poor but I’m working on that, because bathing in nature’s cold waters alleviates the frequency and intensity of my migraines.  

Tips for cold dips 

When swimming in water 16ºC or colder, take note of the following.  If you have an underlying health condition, first seek medical advice. 

  • Check weather conditions and ensure the location and water quality are suitable for swimming. 
  • Start with short dips and wade in slowly. It feels painful, but the body adjusts. Learn your limits, and swim with others.  
  • Head under or not? Keep your face above water until breathing is under control. Cold water frequently entering the ear canal can cause an abnormal bone growth commonly known as surfer’s ear. Protect your ears by wearing a silicone swimming hat and/or ear plugs. 
  • Beware of hypothermia, which occurs when body temperature falls below 35ºC. If you slow down or shiver, get out and warm up. The length of time you can swim in cold water without hypothermia depends on body size and shape, experience and training. 
  • When to get out? Practice caution. Experienced swimmers: 10 minutes for health benefits. 

The feel-good factor

In recent years the time-honoured practice of swimming in cold wild waters has gained momentum as word spreads about its energising, stress-relieving and mood-enhancing benefits.  

Kerry Newton is the founder of Ōtautahi-based Scarborough Dippers. She started her group in 2017 with four members, aiming to complete the Wet July daily sea-swim challenge as a fundraiser for charity. The experience proved so successful that membership now tops 30, with ages ranging from 20 to 80 plus.  

The Scarborough Dippers swim year-round, even through winter months in Canterbury when water temperatures hover around 9ºC. Kerry believes the popularity of the Scarborough Dippers is due to “the social contact, the feel-good factor and the improved immunity against getting colds”. 

When stress can strengthen

The health claims of cold-water dipping have garnered attention in the scientific community. While there are serious risks if one does not adhere to safety guidelines, the evidence emerging about the adaptions our body undergoes when stressed by cold water is compelling. So much so that Grant Schofield, a professor of public health at Auckland University of Technology and himself a daily cold-water dipper, describes the practice as “effectively upgrading your brain”.  

“Cold water is stressful on the body. Under stress we build back even better than we started,” Professor Schofield said on Radio NZ in August 2021, and confirmed his comments when contacted by Organic NZ

“Some of these beneficial adaptions include the conversion of white fat to beneficial more metabolically active brown fat, and increased secretion of the hormone irisine from the muscles which aids glucose and fat metabolism. These changes are adaptations to the stress of the cold and they help the mind and body be a more efficient version of itself.” 

The Scarborough dippers braving the cold water on a Canterbury winter’s day at Te Onepoto – Taylors Mistake Bay

Mental health gains 

There are also mental health gains from cold-water swimming, Professor Schofield says. “Cold-water immersion helps remove and regulate a neurotransmitter, glutamate, that is implicated in depression and anxiety and up-regulates GABA (an inhibitory neurotransmitter), so you have a feeling of calmness.”  

Researchers in the UK showcased this effect by helping a woman suffering from long-term severe depression to manage her health medication-free just by taking weekly cold-water swims. When immersed in chilly water at temperatures of 14ºC, the body creates over five times its normal level of noradrenaline (a neurotransmitter that prepares the body for action) and more than doubles levels of the feelgood neurotransmitter dopamine, Czech researchers discovered. This increase in chemicals crucial for healthy brain function might explain the post-cold-swim euphoria many swimmers feel. 

Depression, arthritis, dementia 

Not only can cold-water exposure combat depression, it has also been shown to boost energy, aid cognition and relieve arthritis. One study found that regular winter dippers in Finland reported experiencing less tension and fatigue, improved mood and memory, and less arthritic pain. Another study of cold-water swimmers in Germany found they contracted significantly fewer respiratory infections than the general population. 

At a time when dementia in Western societies is on the increase, cold-water bathing may yet prove a means of delaying or even preventing its onset. In 2018 researchers in the UK found cold-water swimmers who regularly lower their body temperatures to 35ºC produce a ‘cold-shock’ protein, known as RNA-binding protein 3 (RBM3). This protein has been shown not only to slow the onset of dementia in mice, but even repair some of the damage caused by the disease. 

Double dip with forest bathing

The Southern Pacific waters surrounding our shoreline are ideal for cold-water bathing. Inland we have many rivers and lakes lined with native bush, some still in pristine condition. Bathing in these wild waters is in a sense double-dipping in terms of health rewards.  

Peter Wohlleben, German forester and bestselling author, explains why in his latest book The Heartbeat of Trees. Trees, he tells us, release compounds into the air in order to communicate among themselves. These arboreal chemicals are an elixir for our health.  

The evidence is so compelling that Japanese doctors issue prescriptions to their patients for ‘forest bathing’, called shinrin-yoku. When walking in the bush or swimming in rivers and lakes surrounded by healthy, diverse forest, the arboreal compounds we inhale aid our circulatory system and lower our blood pressure. Trees produce protective antimicrobial phytoncides to ward off fungal attacks. These help allergy sufferers and reduce inflammation in the human body. 

Furthermore, forest bathing may have a protective effect against cancer. Japanese researchers compared a group of people who went forest bathing with a group who did a city walk. They found that the forest bathers had an increase in cancer-killing cells and anti-cancer proteins. ‘The elevated concentrations of both can be detected in … blood up to seven days after the forest walk.’  

Korean researchers examining this phenomenon discovered that elderly female forest bathers’ blood pressure, lung capacity and artery elasticity all improved significantly more than their sister city walkers. This is all good news for those taking a walk, tramp, or bike ride through the bush en route to a river or lake swim. 

Acclimatise and stay safe 

For those new to cold-water dipping, summertime when marine, river and lake temperatures are warmer is an ideal time to begin acclimatising your body to cold-water shock. This is our initial breath-gasping stress response to the sudden drop in skin temperature caused by the cold water. The quickened breathing rate, along with an increase in blood pressure, lasts some minutes. As we acclimatise – which can occur after as few as six cold-water swims – our bodies adapt to better withstand cold temperatures. 

After leaving the water, dry and dress yourself quickly in warm garments that are easy to slip on. It’s not uncommon ten or so minutes afterwards to get the shivers as ‘after drop’ kicks in. When cold, the body cleverly protects its vital core organs by reducing blood flow to the skin and limbs. Our core stays warm while our extremities cool. Back on land when peripheral vasoconstriction ends, the cooler blood mixes with the warmer blood, causing a drop in deep body temperature. Be prepared with a hot drink in a thermos for afterwards.  

Healthy habits

Cold-water swimming, when practised according to safety guidelines, is an effective means of aiding and maintaining health. As Professor Schofield says: “We’re such great adapters, we un-adapt at the same rate if we’re sedentary.” Like all good health practices it works best if undertaken regularly. 


Anne Gastinger lives, gardens and writes in Ōtautahi Christchurch, and enjoys swimming at Waimairi Beach.  

Organics around the world

The demand for New Zealand organic produce is growing, reflecting the global trend. Local experts share their thoughts with Melissa Reid on how the sector can scale up to meet domestic and export demands. 

There is an ever-increasing number of people who are becoming more attuned to where their food comes from. The demand for products that meet the health, environmental and ethical demands of conscious consumers is on the rise. Nowhere is this better reflected than in the global increase in demand for organic produce. 

With a focus on protecting waterways, biodiversity, communities and helping to fight climate change, organic regenerative agriculture is recognised as a way of farming that offers solutions to these problems, and meets consumer demand for more environmentally friendly practices. 

The growing global organics market

For over a decade, global sales of organic products have shown consistent year-on-year growth. In 2019, global sales of certified organic products reached €106.4 billion (NZ$187.26 billion). 

Around the world, just 1.5 percent of all farmland is certified organic, but the total area looks set to increase because of government policies in a number of countries. Japan, for example, has a target of 25% of agricultural land to be organic by 2050 and some states in India are aiming to be 100% organic in the coming years. 

In 2019, 72.3 million hectares globally were organically managed, up 1.6 percent or 1.1 million ha from 2018. New Zealand’s 5849 ha under organic certification is down 3.41% (3029 hectares) since 2017, but is set to increase again with approximately 6000 ha in conversion to organic. 

Taking our products to the world

Aotearoa New Zealand is in a different situation from most other countries in terms of our agricultural focus.  

“The New Zealand organic sector is targeted and designed for export, just like the rest of the agricultural sector,” said Rick Carmont, executive director of the Organic Exporters Association. “At 58%, New Zealand is the only country that exports most of its organic production. By contrast, Australia exports 26%, Denmark 19%, Sweden 10%, and the US less than 2%.” 

The 2020/21 Organic Sector Market Report commissioned by Organics Aotearoa New Zealand (OANZ), shows that our organic agriculture sector’s value has increased by 20% since 2017 to $723 million, with market value split between exports at 58% ($421 million) and domestic market at 42% ($302 million).  

There is significant demand for New Zealand’s organic products worldwide, with 81% sold into five markets in 2020: USA, China, Europe, Australia and Japan (see graph).  

Top 3 countries (number of hectares)
  1. Australia: 35.7 million
  2. Argentina: 3.7 million
  3. Spain: 2.4 million

The global total is 72.3 million hectares, and New Zealand currently has 85,849 hectares.

Top 3 countries (organic producers)
  1. India: 1.3 million
  2. Uganda: 210,000
  3. Ethiopia: 204,000
Top 3 countries
(% of organic land)
  1. Lichtenstein: 41%
  2. Austria: 26.1%
  3. São Tomé and Príncipe: 24.9%

Top 3 regions
  1. Oceania: 36 million ha
  2. Europe: 16.5 million ha
  3. Latin America: 8.3 million ha

Half the world’s organic agricultural land is in Oceania due to Australia’s large area of organic pastoral farmland.

Supporting the growth of organics in Aotearoa 

Meeting an ever-increasing demand for both domestic and export markets will require government support and a robust action plan.  

Fortunately, two pieces of work can help make this happen: the Organic Products Bill and the Organic Sector Strategy Taking Action for a Better New Zealand

Viv Williams, chief executive of OANZ, spearheaded the Organic Sector Strategy with input from a wider sector leadership group, stakeholders from across the local organic sector, and the assistance of MPI funding. 

The sector strategy’s vision is to enable producers, communities and the environment to thrive through organics. The strategy outlines a roadmap that will contribute a cumulative $4.7 billion to New Zealand’s GDP by 2030 while reducing climate change and environmental pollution. 

“Organics provides an established international market and brand,” said Williams. “When combined with the energy and vitality coming from the regenerative agriculture movement, organic regenerative can make a strong contribution to the future of farming as outlined in the government’s Fit for a Better World strategy. A future that is better for our environment, our farmers, and our communities.” 

Pete Huggins, general manager of the Soil & Health Association, agrees that placing organics within government strategies would be a good start to strengthening the sector. 

“Government acknowledgment of organics, like we’ve seen overseas, can open up new possibilities,” said Huggins. “Hopefully, a positive outcome of the Organic Products Bill process will be increased awareness and understanding of organics amongst decision-makers.” 

Similarly, Rick Carmont wants to ensure the Bill is an advantage and not an obstacle for market growth. 

“It will be an important instrument in continuing to grow and maintain our organic trade arrangements, and the Organic Exporters Association is a big supporter of it,” said Carmont. 

Top 5 organic export markets

USACHINAEUROPE (EXCL UK)AUSTRALIAJAPAN
Value $86.8 MILLION $81.8 MILLION $73.4 MILLION 66.4 MILLION $31.5 MILLION
% of NZ organic exports 20.6% 19.5% 17.5% 15.8% 7.5%

At over USD55.1 billion, the US organic market is the largest destination (both current and potential) for NZ organics.

Hua Parakore: indigenous organics 

Active support for indigenous food and growing knowledge is also key to sector growth. Aotearoa’s unique indigenous verification and validation system for food production – the National Māori Organics Authority of Aotearoa (Te Waka Kai Ora) – supports Māori organic growers and protects Māori food sovereignty. Te Waka Kai Ora has developed and implemented the Hua Parakore system, an indigenous validation and verification system for kai atua (Māori organic products).  

“Māori food sovereignty is about returning to eat our cultural landscapes as food producers, kaitiaki and mana whenua,” said Dr Jessica Hutchings, Te Waka Kai Ora member and part of the Sector Strategy Leadership Team.  

“It is imperative that Māori communities grow Māori food producers and food farmers to not only increase organic food production by Māori, but to place Māori at the centre of the food system as producers.” 

Encouraging a clean, green future

Consumers around the world want to know where their food comes from and are increasingly looking for cleaner and greener products. Converting more farms to organic is desirable from both a sustainability and financial perspective. But with the EU’s target of 30% of agricultural farmland organic by 2030, New Zealand exporters should expect increasing competition in organic supply. 

“The key for New Zealand exporters will be to differentiate and create value through innovation and leveraging our premium ‘pure NZ’ brand position,” said Andrew Henderson, general manager of Fonterra Organic. “Having the infrastructure, legislation and incentives in place will also be critical to ensure the simplicity and efficiency needed to be competitive globally, and to incentivise more farmers to convert to organic.” 

More info

Download these reports from Organics Aotearoa New Zealand: oanz.org  

  • Time for Action: The New Zealand Organic Sector Market Report 2020/21 
  • Taking Action for a Better New Zealand: 2022 Aotearoa New Zealand Organic Sector Strategy 

Read the Organic Products Bill on the parliament.nz website, or via bit.ly/31fpuTa.  

A path forward for farmers 

Organic regenerative agriculture is both an important pillar to Aotearoa’s sustainability story and, importantly, can provide a path forward for farmers. According to the OANZ market report, there are approximately 6000 hectares in conversion to organic. 

“Some farmers are moving towards regenerative practice by themselves, but to get a step change we need to see national leadership,” said Pete Huggins. 

“Government funding for extension services which support a shift to organics would help, especially if joined with transition support for farmers undertaking the three-year switch to organic certification. Underwriting this transition would reduce the risk for farmers and show that the government means business.” 

The sector strategy focuses on extension services to support more growers to innovate on-farm and convert to organic farm practices, alongside collaboration with regenerative growers and scientists to deliver the best of both worlds.  

“This strategy, built by the organics sector, provides valuable information on how we can address current challenges and tap into opportunities,” Williams concluded. “It’s a pathway forward for the growth of the sector.” 


Melissa Reid is a freelance writer who lives in Auckland, and works for OANZ.