NATIVE BIRDS
A SOLUTION?
Plant & Food Research will undertake a
pilot study this summer to determine if
native birds can potentially function as
nature’s pest control. With the blessing
of iwi, scientists will catch and release
native birds such as tui, korimako
(bellbird), piwakawaka (fantail), riro riro
(grey warbler) and tauhou (silvereye)
currently present in apple, wine grape,
berry and plum orchards in Palmerston
North, Levin and Ohau. The team will
then use next-generation sequencing
(NGS), a DNA-based method, to identify
insect DNA from collected avian faeces,
which will allow them to understand
which insects the birds favour in their
diet. Project leader Karen Mason says
birds could prove to be excellent orchard
ecosystem additions, particularly if they
eat insect pests over those that benefit
growers. “The NGS technology will
help us better understand what insects
native birds like to eat and whether they
should be encouraged or discouraged
from the orchard environment,” she
says. “Our native species potentially
have so much to offer. We should work
with them to build a more sustainable
future.” The study, in collaboration
with Dr Isabel Castro from Massey
University, is part of a wider vision to
incorporate more native plants and
animals into our horticultural production
system.
10 OCTOBER 2018
DEER MILK
ALREADY A WINNER
Pāmu’s deer milk is on a high with the announcement
that the company is a finalist in two categories of the
New Zealand Food Awards for 2018. Chief executive
Steve Carden says confirmation that his products
are finalists for both the primary sector and novel
food and beverage categories is acknowledging
the innovative product is on the up. “With its unique
composition of fat and protein, deer milk is mainly
used in luxury desserts - however some chefs are
pushing boundaries by creating savoury dishes,”
Carden says. “Feedback has been uniformly positive.
We’d love to see deer milk as a permanent fixture
on the New Zealand culinary scene as a testament
to how Kiwi chefs can lead the world in innovation.
Deer milk is one of the ways that Pāmu is investing in
innovation, with like-minded partners, to create new
foods and alternatives for people. This nomination
is further encouragement for us to keep looking at
new ways to drive added value from non-traditional
farming. These are exciting times in the agriculture
sector.” Deer milk is now appearing on menus of
top restaurants, and showcased at Visa Wellington
on a Plate last month. It has also been launched to
selected Australian chefs in Sydney and Melbourne.
Pāmu’s deer milk won an Innovation Award at the
2018 Fieldays. Winners of the NZ Food Awards
will be announced at a Gala dinner in Auckland
on October 17, 2018.
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