RMSC 2014: China, innovation and competitive challenges

Red Meat Sector Conference 2014The meat industry’s major event of the year is coming up. Sponsors and speakers are lining up to be included in the fourth Red Meat Sector Conference (RMSC), which is being held this year on 28 July 2014 at the Museum of New Zealand, Te Papa Tongarewa, Wellington.

Jointly organised by the Meat Industry Association (MIA) and Beef + Lamb NZ Ltd (B+LNZ), the annual event is expected to attract about 350 delegates to review the past year, to discuss new ideas and also to network.

Its focus is to continue building on the core themes outlined in the Red Meat Sector Strategy (RMSS): coordinated in-market behaviour, efficient and aligned procurement; and sector best practice. The RMSS was released in 2011 and clearly defines the opportunities for the sector to realise its full potential and continue to be a principal driver of New Zealand’s economy.

A major theme for the industry over the last few years has been the major growth in exports to China. At the year-end March 2014, China took exports worth a combined total of $1.3 billion from the industry and is now New Zealand’s top market for sheepmeat and co-products and the second largest market for beef. Mary Boyd, corporate network director, Economist Intelligence Unit

Mary Boyd, the corporate network director in Shanghai for the Economist Intelligence Unit (EIU) will provide insights on China from her in-market perspective. As well as writing and co-authoring a number of EIU publications on China, she has undertaken consultancy work for the World Bank and other international institutions and multinational companies. Other confirmed speakers will cover innovation, competitive challenges and give the latest updates on the industry’s export and domestic markets.

Also hear from:

  • University of Auckland physics professor and co-author with the late Sir Paul Callaghan of ‘Get off the Grass: Kick-starting New Zealand’s Innovation Economy’Professor Shaun Hendy FRNZ. The well known science communicator, University of Auckland physics professor and co-author with the late Sir Paul Callaghan of ‘Get off the Grass: Kick-starting New Zealand’s Innovation Economy’, will talk about innovation, explaining his thinking behind the pair’s encouragement to overcome geography and diversify the economy.
  • Luke Chandler, Rabobank.Luke Chandler, Rabobank’s general manager for food and agribusiness research and advisory in Oceania, will be speaking about ‘Competitive Challenges – Land and Water, Market Access. He said recently that “while the rising demand for growth for food from Asia, remains a golden opportunity, New Zealand and Australia both risk missing the boat without a more co-ordinated effort from industry and government” to address the factors which threaten to impact future competitiveness in world markets. The growing need for new capital to rationalise and revitalise industry supply chains is a priority in lifting the competitiveness of New Zealand’s agricultural sector, he believes.

Others include Richard Brown from international consultancy Gira and B+LNZ’s chief economist Andrew Burtt who will give overviews of international and domestic trends.

Delegates will be welcomed at the Hamburg Sud Welcome Cocktail function on the evening of Sunday 27 July 2014, while the main conference business will take place on the Monday. Networking and conversation will flow on into the Maersk Gala dinner to be held that evening at Te Papa.

Major sponsors for 2014 Red Meat Sector Conference are: Maersk (gala dinner); Hamburg Sud (welcome cocktails), Rabobank (delegate bags), OSPRI New Zealand (conference lunch) and Ballance Agri-Nutrients (pre-Gala dinner networking drinks). Silver sponsors are: Ecolab, Sealed Air, SATO and Transform Solutions.

Other sponsors include Hally Labels, Aus-Meat, Triton, Callaghan Innovation, Allflex, B+LNZ Inc (Ambassador Chef), ESR, Food Processing Equipment Pty, Marel New Zealand, Milmeq, Orica, Ports of Auckland and Port of Tauranga.

For details of the programme and for registration see the MIA’s website www.mia.co.nz, or the conference website www.redmeatsector.co.nz.

This article has appeared in Food NZ magazine (June/July 2014) and is reproduced here with permission.

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