FISHY FACTS TRANS-TASMAN ABALONE MERGER OpenSeas, a one-stop source for information on New Zealand seafood 6 AUGUST 2017 NEWS SNIPS New Zealand and Indonesia have strengthened their food safety relationship in a meeting between Food Safety Minister David Bennett and Indonesia’s National Agency of Drug and Food Control chairwoman Dr Penny Lukito A second dairy farm in South Canterbury has been confirmed as positive for the cattle disease Mycoplasma bovis Greenpeace has joined calls for the banning of plastic bags in supermarkets after the discovery of an enormous floating island of plastic eight times the size of New Zealand in the South Pacific Two Auckland college students have clinched the city’s secondary school burger building award with one filled with marinated pork and lamb patties, topped with black bean spread, chimichurri, avocadochilli relish and chipotle mayonnaise. Two Australasian seafood companies have announced a merger, saying the signing marks an exciting period of transformation for the abalone industry on both sides of the Tasman. Ralph’s Tasmania Seafood and PauaCo – based in Christchurch - have merged this month to become Australasia’s largest abalone processor and exporter. Paua- Co chairman David Hogg says at the heart of the deal is better utilisation of a wild resource and growth in the value of that resource for stakeholders. “I am very happy to be joining forces with PauaCo,” Ralph’s Tasmania Seafood co-founder Ralph Caccavo says. “We have found a business that shares our goals for the future of the industry and together we can offer the best routes to markets for our suppliers and the best products for our customers.” PauaCo is a leading force in canned abalone currently supplying retail and catering markets in South East Asia, while Ralph’s Tasmania Seafood’s expertise lies in live abalone exports to mainland China. The consolidation of the two businesses will lead to greater distribution access for live Paua exports from New Zealand, whilst allowing the maximisation of Australian abalone currently not able to be sold into the live markets, Caccavo and Hogg say. “The new combined entity will become the largest supplier of wild abalone in the world. The value that will be provided back to stakeholders in New Zealand and Australia should grow as a result of the merger.” PauaCo was formed in 2012 and is a result of a consolidation of a number of smaller Paua fishing and processing companies. Privately owned by fishers and independent shareholders, the company’s belief is that the key to success is a healthy, well-managed fishery and the value of the resource should be maximised at every opportunity. Ralph’s Tasmania Seafood was founded in 1996 by prominent Tasmanian businessman Ralph Caccavo, and is the world’s largest supplier of live abalone. Located on the shores of North West Bay in Southern Tasmania, the company operates a modern fleet of temperature controlled vehicles and their own ‘mother boats’, ensuring the quality and consistency of abalone from the water to the customer. has been launched, promising third-party verified, broad-based, transparent and comprehensive data on the environmental, social and production credentials of the New Zealand seafood industry. Programme manager Jodie Campbell says the initiative is a first of its kind, has taken a year to develop, is available to anyone and particularly aimed at overseas consumers, and has brought together more than 20 experts and five regulatory agencies to contribute to nearly 40 pages of website content. Information contained in the site covers New Zealand’s approach to sustainable use of its vast marine environment, the systems and processes used to ensure supply chain integrity, and the legal protections for the welfare of workers and indigenous communities involved in seafood production.“OpenSeas focuses on presenting short, digestible pieces of information about the New Zealand seafood industry, allowing users to retain and reuse the information within their own businesses,” Campbell says. “Ultimately, it should enable customers of New Zealand seafood to make informed choices in line with their own sourcing policies.” Reports and supplementary documentation (such as standards, certificates, legislation and digital references are also available on the site www.openseas.org.nz. GLUTEN-FREE Hell Pizzas has invested in new equipment and training for each of its 70 stores across New Zealand in an effort to ensure its gluten-free pizza is just that. Meeting strict guidelines required for accreditation under Coeliac New Zealand’s Dining Out Programme, Hell is the first national chain to become fully accredited. “We have always focused on catering for different dietary requirements, including vegan, vegetarian and gluten-free,” Hell general manager Ben Cumming says. “For us, it’s about ensuring that our customers have confidence in us and our product – from freerange ingredients to gluten free. NEWS SUBSCRIBE TO THE PRINT EDITION $95 FOR 11 ISSUES www.foodtechnology.co.nz/subs
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