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The production of organic food
has become a main industry in New Zealand. The trade
name of the NZBPCCI (New Zealand Biological
Producers and Consumers Council Inc.), founded in
1983 is Bio-Gro New Zealand. Bio-Gro New Zealand is
the registered owner of the organic trademark of
Bio-Gro and has formulated a set of principles for
the production of organic food. New Zealand’s clean
clear waters make up 4th world’s largest zone for
coastal fishing. The area of sea around New
Zealand provides top-caliber seafood ranging from
rock lobster or crayfish to squid, and hoki to orange roughy. |
New Zealand grows a plentiful harvest of vegetables, fruits,
cut flowers, seeds, and cereals, which add $1.3 billion New
Zealand dollars to the nation's income per annum. Kiwifruit,
whose export name is Zespri, is the icon of the nation, but
the fruit range covers summer fruit, pip fruit, citrus
fruit, berry fruit, persimmons, tamarillos, avocadoes,
macadamia nuts, feijoa, while the vegetables include onions,
potatoes, squash, carrots, and asparagus.
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Zespri kiwifruit are green inside and hairy outside,
but a development recently is that of Zespri gold, a
yellow, hairless yellow variety of kiwifruit.
It has
a tropical taste with hints of peach, melon, mango,
and pineapple.
The Marlborough Sounds has the reputation of being
the world’s capital of the green-lipped mussel.
Aside from mussel farms, there are also salmon as
well as Pacific oyster farms. It is also probable to
dive for paua and scallops.
Marlborough Sounds is also a renowned wine region
and boasts of over 35 wineries.
The region
successfully mixes viticulture and aquaculture.
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Green-lipped mussels are reputed to have benefits to health
as well as being delectable either fresh, marinated, or
cooked.
A local delicacy is the Bluff oyster which is very much
anticipated by New Zealanders every year. Bluff is a region
on the South Island’s southern-most tip, an area not known
for its temperate climates, and yet many visitors brave the
weather to catch a glimpse of the vista across the untamed
waters of Foveaux Strait to Stewart Island.
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The season of Bluff oyster happens from March to
August and there is a system of quota that protects
the precious shellfish against over-harvesting. The
Bluff oyster can be served cooked or raw. It is
indigenous to New Zealand and exporting is strictly
not allowed as the full quota is taken by the local
market.
Venison which is farmed in New Zealand is sold as
cervena. It has a mild flavor and is very tender,
but due to its low-fat content it needs to be
prepared correctly to make sure it doesn't become
dry. Venmark is a venison operation which is
innovative. It is run by Piers and Jacqui Hunt,
pioneer deer farmers of New Zealand who started
their enterprise in 1977. |
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The Hunts run a restaurant specializing in venison cuisine
preparation in Taihape.
An industry which specializes in mushroom New Zealand
provides varieties like enokitake, shitake, woodear, and
oyster. New Zealand is likewise successfully farming the
black truffle which is an exotic kind with costs wholesaling
at $3000 New Zealand dollars per kilogram. One of the 2
largest fresh mushroom producers is Meadow Mushrooms.
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