Agricultural Science in New Zealand Kerst Stelwagen Ph

Agricultural Science in New Zealand Kerst Stelwagen, Ph. D Dairy Science & Technology Ag. Research, Ruakura Research Centre Hamilton, New Zealand

New Zealand • Land area – NZ 269, 760 sq km – UK 244, 820 sq km • 4. 5 M people – 5. 8 M dairy cows – 32. 4 M sheep • Gross Domestic Product – NZ$ 112 B (2007 est) – (€ 55 -60 B)

Primary Agriculture Statistics (2009) Units Dairy cattle 5. 8 M Beef cattle 4. 1 M Sheep 32. 4 M Deer Trend 1. 2 M Forestry 40, 000 Ha Grain crops (wheat, barley, = = 143, 200 Ha maize) Horticulture - Grapes - wine 32, 960 Ha - Potatoes 11, 490 Ha - Onions - Apples/pears $370 M export - Kiwi fruit 65% of NZ fresh fruit exports (NZ$ 870 M) 4, 600 =

Exports by Sector (Sept. 2008) Total exports: NZ$ 43 B (~ € 22 B) http: //www. maketnewzealand. com/Economy/15264. aspx Food & Beverage 49% Dairy 45%

Government R&D spending as a percentage of GDP Source: OECD, Main Science and Technology Indicators, Vol. 2009, Issue 1

Research Funding (2007 -08; millions) ~25% of Government funding into “Biological Economy” • 70% primary sector food production • 30% value-add

Key Funders of Agricultural Research • Government – Mo. RST • Policy body – FRST • • • Funding body Need for end-user involvement Producer boards – Levies (dairy and meat) • Commercial R&D – In-house – Out sourcing (e. g. CRIs)

Agricultural Research Organizations • Universities – Massey University – Lincoln University • Crown Research Institutes (CRI) – Ag. Research (~1, 000 staff) – Plant & Food Research (~900 staff) – Research spanning value-chain • Producer boards - levy funded – Dairy NZ • Private/Commercial – – Fonterra Zespri PGGWrightson Etc.

Research Drivers • Distance from end-markets • Innovation – – • Dairy Beef Kiwi fruit Wine “Clean and Green” – – Capitalize on natural strengths Green House Gas emissions Carbon foot print Life cycle assessment • Low-cost producer • Value-add

Value-add focus Milk protein components • • Immune function Gut functionality Muscle maintenance Other CANCER Whey proteins Casein Lactoferrin Lactalbumin • Milk fat components CLA Vaccenic acid Sphingolipids Ether lipids Ca, Vit A & D Lactose Oligosacchar. Nucleotides Probiotics CARDIOVASCULAR HEALTH Whey proteins Casein CLA Stearic acid Omega-3 fatty acids Calcium Vitamin D HYPERTENSION Whey proteins Ca, P BONE HEALTH • • Antioxidants Nutrigenomics Peptides CLA Ca, P, Vitamin K IMMUNE REGULATION Whey peptides MFGM proteins CLA Probiotics Adapted from: Bauman et al. 2006. J. Dairy Sci.

Value-add Market Segments • Ingredients • Infant and follow-up formulae • Aging • Health • Convenience foods • Flavours

Non-food research areas GHG Centre • Reducing greenhouse gasses – Methane production – Nitrous oxide • High-energy grasses • Epigenetics – Lactational – Nutritional • Stemcells – Embryonic – “adult” • Cloning and transgenics