Innovation, Best Practice and Sustainability in New Zealand’s Primary Sector
Leaft Foods create a plant-based protein for people and a co-product for stock.
A large-scale operation grows vegetables in Canterbury.
A walnut grower co-operative develops value-added products.
The Timata Method offers farmers a low-cost alternative to native regeneration.
A Lighter Touch uses non-chemical methods to control weeds in crops.
Truffle tourism is being developed in Waikato.
Episode 10 2023 Promo
A future-focused dairying approach with plantain at LUDF.
A flexible milking system improves life for farmers and cows.
Wheytech Bionics develop a new sweetener from a by-product of cheese-making.
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Delivering milk in sustainable, reusable containers at Kaipaki Dairies.
Protecting our flora and fauna from Wilding conifers in Whakatipu.
Adding value through research at Torere Macadamias.
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Mohair fibre production for the gift and tourism markets.
Exploring the viability of a domestic seaweed farming industry with Envirostrat.
The art of growing Budou grapes for Japan in Hawke’s Bay.
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An open ocean mussel farm and processing first for Ōpōtiki.
A hi-tech under-net apple orchard in Hawke’s Bay.
Measuring a regenerative farming approach for sheep and beef at Atkins Ranch.
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Meeting Ahuwhenua Young Māori Farmer of the Year 2022, Chloe Butcher-Herries.
Developing wool products for domestic and international markets.
Upscaling sheepskins at a Wanaka furnishings store.
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AI software identifies lameness early in dairy cows.
The rewarding work of controlling invasive plant and fish pests in Te Arawa Lakes.
The feasibility of growing almonds in Central Hawkes Bay.
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The vast potential for a New Zealand algaculture industry.
Best practices on sheep and beef Rochdale Station in Central Hawkes Bay.
Super fine merino wool from Matangi Station in Central Otago.
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A world first 100% electric cherry orchard.
A programme supporting workmates in a suicide-aware community.
A small retail fishing business that grew into a vertically integrated seafood company.
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