Latest / Best of Business / Jamie Mackay: The Country host on Beef + Lamb NZ highlighting incoming headwinds in new report

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Jamie Mackay: The Country host on Beef + Lamb NZ highlighting incoming headwinds in new report · Best of Business

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  Speaker 1: You're listening to a podcast from News Talk ZEDB. Follow
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• 0:18
  Speaker 1: The Rural Report on Hither Duper see Alan Drei.
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  Speaker 2: Jamie MacKaye hosts of the Countries with Us. Hello, Jamie cat,
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  Speaker 2: I hear that right. How's it looking for sheep and Beef?
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  Speaker 3: Pretty good? Actually, Beef and Lamb New Zealand have come
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  Speaker 3: out with their new season outlook, and even despite Trump's tariffs,
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  Speaker 3: robust international demand from the likes of the US, they're
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  Speaker 3: still eating as many burghers as we can poke their way.
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  Speaker 3: Europe and the UK, especially with those FTAs, are going
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  Speaker 3: really well for US, and even despite falling stock numbers
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  Speaker 3: and lower export volumes, red meat exports are expected to
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  Speaker 3: rise by one point four billion dollars to ten point
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  Speaker 3: five billion all up for the twenty four twenty five season.
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  Speaker 3: We're also being helped by our lower forecast sheep exports
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  Speaker 3: out of Australia, one of our main competitors when it
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  Speaker 3: comes to profitability. These are interesting numbers. Twenty three to
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  Speaker 3: twenty four, the season before the one we've just been
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  Speaker 3: in was one of the toughest since the GFC listen
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  Speaker 3: to this. Your average sheep farmer made a profit before tax,
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  Speaker 3: and they wouldn't have been paying much tax on this
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  Speaker 3: profit of nineteen thousand dollars. Forty percent, the sheep and
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  Speaker 3: beef farms were running at a loss. Well, that's turned
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  Speaker 3: around dramatically. In twenty four to twenty five the season,
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  Speaker 3: we're just about to finish average profitability one hundred and
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  Speaker 3: thirty eight thousand, six hundred. Next season it's forecast to
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  Speaker 3: go to one hundred and sixty six thousand, five hundred.
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  Speaker 3: Minds you, you've got several million dollars in many cases
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  Speaker 3: invested in these properties, so you would need a return
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  Speaker 3: of that or better. Perhaps the interesting point Kate Acklin
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  Speaker 3: made when she was chatting to meet today on My show.
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  Speaker 3: All season average lamb prices forecast to be one hundred
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  Speaker 3: and eighty dollars, beef two thousand dollars. Heather, that's why
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  Speaker 3: your steaks are so expensive.
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  Speaker 2: And now talk to me about the food wastage because
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  Speaker 2: the stakes are so expensive, was less of them?
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  Speaker 3: Well, I wouldn't waste any of my stake I found
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  Speaker 3: as well.
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  Speaker 2: Good? Yeah, absolutely, ye should.
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  Speaker 3: Well absolutely look Rabobank, they've moved the survey to every
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  Speaker 3: two years now with the food charity Key we Harvest
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  Speaker 3: and they're saying, I mean, the food waste numbers are
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  Speaker 3: still pretty bad when you think about it. We're only
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  Speaker 3: wasting ten point nine percent of our food now, that's
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  Speaker 3: a drop from twelve point two percent and twenty twenty three.
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  Speaker 3: That equates to three billion dollars per annum we're wasting
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  Speaker 3: and food. Interestingly, the latest survey found that the average
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  Speaker 3: household food spends and this shows you just how tired
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  Speaker 3: it is for some families was only two dollars more
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  Speaker 3: than it was in twenty twenty three, and we've had
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  Speaker 3: quite huge food inflation since then, so effectively, households are
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  Speaker 3: having to cut back on the amount of food they buy.
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  Speaker 3: What really interested me, Heather, is when you look at
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  Speaker 3: the age demographics gens. That's the nineteen ninety seven onwards residents,
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  Speaker 3: they wasted seventeen point eight percent of their food, but
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  Speaker 3: back in twenty twenty two they wasted twenty eight point
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  Speaker 3: two percent of their food. It gets better as you
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  Speaker 3: go through the generations. The baby boomers, of course, Heather,
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  Speaker 3: the lucky generation leading the charge. They're only wasting six
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  Speaker 3: point eight percent of their food. And then when you'd
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  Speaker 3: split it between males and females, not surprisingly males waste
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  Speaker 3: more than females, and not surprisingly urban dwellers. And I'll
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  Speaker 3: get told off by city friends for this one. Urban
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  Speaker 3: dwellers wastes more than their frugal rural counterparits urban dweller's
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  Speaker 3: twelve point four percent of their food. That's you, Heather,
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  Speaker 3: people from a farm like me, seven point eight percent.
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  Speaker 2: Tell me again, what was the gen Z is currently wasting?
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  Speaker 3: How much they're currently wasting? Seventeen point eight percent?
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  Speaker 2: Before why?
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  Speaker 3: Beforehand they were wasting and twenty twenty two, three years ago,
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  Speaker 3: twenty eight point two percent.
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  Speaker 2: That's a third of their food, Jamie.
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  Speaker 3: I know, well, they're at the disposable generation, Jen Why
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  Speaker 3: gen Why that's the millennials. Yeah, eighteen eighty one and
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  Speaker 3: nineteen eighty one to ninety ninety six, fourteen point one
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  Speaker 3: Gen X. They're getting more sensible ten point four. But
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  Speaker 3: once again, you know the baby boomers, what a great number?
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  Speaker 3: Six point eight.
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  Speaker 2: Yeah, that's right. Eat it all up, Thank you very much,
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  Speaker 2: Jamie appreciated. Jamie McKay, host of the Country Genes twenty
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  Speaker 2: seven like think about that. That's a third of their food. Right,
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  Speaker 2: So they go and they spend one hundred bucks of
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  Speaker 2: the grub. Who spends on hundred bucks at the supermarket.
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  Speaker 2: Let's there's one hundred and fifty bucks at the supermarket.
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  Speaker 2: Fifty bucks of that is going in the bin because
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  Speaker 2: they can't be bothered finding something to do with the
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  Speaker 2: black carrots at bottom of the fridge. You know what
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  Speaker 2: I did with the black carrots to the bottom of
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  Speaker 2: the fridge. Well, they were just a little bit black. Again,
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  Speaker 2: they weren't that black. I mean like, it wasn't like
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  Speaker 2: dangerously black. I just grated them into a good bol
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  Speaker 2: and aise is what you do with it, you know,
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  Speaker 2: the local little black bit just kind of cools off.
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  Speaker 2: You know, I bet they find that they go the
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  Speaker 2: carrots a bit wob lay. We're not going to ate that.
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  Speaker 2: Do you know what I ate the other day? Yesterday
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  Speaker 2: for lunch ate. Something was cocked on Tuesday. That's right.
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  Speaker 2: It was in the fridge for a week, that's right,
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  Speaker 2: got of steel people. That's what happens when you eat
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  Speaker 2: all the food and you don't worry about it. It never
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  Speaker 2: makes your sick.
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