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Among the world’s highest
consumers of ice cream per capita are New
Zealanders.
The nation ranks, along with Australia,
either 2nd or 3rd just behind the United States.
New Zealand’s per capita ice cream and similar
products consumption is approximately 22-23 liters
per year as of December 31, 2006.
This not only testifies to the quality of ice cream
manufactured here over the years, but is proof of a
selective base of local consumers.
In other words, the people of New Zealand adore
their dairy products and most especially love their
ice cream. |
Therefore, the ice cream industry is very innovative
historically and enormously aggressive for its size.
The ice cream industry in New Zealand is also unique in
certain aspects.
Take for example the nation’s iconic ice
cream flavor “hokey pokey”. The top three flavors of ice
cream worldwide are vanilla, strawberry, and chocolate. The
hokey pokey in New Zealand is the 2nd most popular after
vanilla, followed by chocolate and strawberry.
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The quality of dairy products in New Zealand is
famous worldwide.
This because of the clean
environment, outdoor pasture grazing which is all
year-round, a dairy industry which is advanced
technologically, and strict standards of hygiene and
quality.
The ice cream of New Zealand is produced
from the freshest and best available dairy
ingredients.
The ice cream of New Zealand is controlled under the
JANZFSC (Joint Australia New Zealand Food Standards
Code) which too effect in December 2002.
The Joint
Australia New Zealand Food Standards Code is
administered by the FSANZ (Food Standards Australia
New Zealand). |
Ice cream is described as a preparation of cream or milk or
other products from milk that is frozen and contains no less
than 10 percent of milk fat and 168 grams of food solids.
Lower fat products or alternative fat sourced products such
as oil from coconuts have separate definitions, such as Low
Fat Ice Cream, Reduced Fat Ice Cream, and Frozen Confection.
Frozen desserts with unregulated fat content are covered
under Ice Confection.
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A mixture of a highly competitive and open
marketplace, and convenient location from suppliers
of the necessary equipment, has aided in raising the
ice cream manufacturing expertise to a degree that
lets local manufacturers to effectively compete with
multinational companies.
The dairy industry manufacturers have provided a
situation that benefits the ice cream industry. High
quality standards of hygiene, a local industry in
dairy products which is strong, and excellent
facilities for training have all contributed to the
industry’s success.
New Zealand is mostly animal disease free, and the
country’s substantial export industries based on
agricultural rely on this clean status that is
continuously maintained by the country. |
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The industry of ice cream has been upbeat in creating its
own Code of Practice, practicing minimum standards of food
safety from farm to shop. This code was developed by both
the MOH and the MAF.
Manufacturers of ice cream in New Zealand are determined
that they will uphold and build on their status for
manufacturing some of the world’s best ice cream.
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