The island nation of New Zealand boasts vast grasslands and a temperate climate. With an average annual rainfall of 640-1500mm, the pastures remain lush and green throughout the year. New Zealand has many highland regions and mountains making flooding scarce but access to fresh water constant.
New Zealand employs a very organic style of farming with most farmers keeping their stock out in the fields with the freedom to roam and fresh grass to eat, as opposed to a very controlled and often cramped life within a barn. Furthermore, the use of growth hormones in dairying is banned in New Zealand. New Zealand is free from foreign parasites and diseases such as BSE because of its isolated location and clean environment. These conditions make New Zealand the ideal environment for dairy farming allowing the production of top quality milk!
New Zealand prides itself on its strict bio-security system which serves to protect the natural, clean environment and ensure the country
maintains high standards of agriculture production. The government enforces border control restrictions to prevent the introduction of
exotic diseases and pests. All these measures have helped to build the globally-recognized trustworthy image of New Zealand food and dairy
products, and govern all aspects of food manufacture in the country.
New Zealand is the world’s largest dairy exporter, with 95% of New Zealand dairy production exported to 140 international destinations. In
the context of globalization and the world economy, New Zealand has a significant influence on the global dairy market. NZ farmers take
their work very seriously. Competitions are held year to year in each region to see who has run the most efficient and impressive dairy
farm. Many of the winners become top consultants to the dairy farming industry around the world. This drive to be the best in their
respective regions is what makes NZ dairy farmers some of the best in the world.