Posts Tagged ‘Greenlea Meats’

Quota allocations suggest change in balance of industry power

February 3, 2016

The release of the 2016 quota allocation which Alan Williams analysed in detail (Farmers Weekly 11th January) show some considerable shifts in tonnage entitlements between the major meat exporters. The quota is allocated as a percentage of the total allowable quota for shipment to the EU for sheepmeat and USA for beef during a calendar year; in the last two years New Zealand has only filled around 75% of the EU quota and 90% and 98% of the USA beef quota. (more…)

Greenlea turns 20

July 17, 2013

Waikato based Greenlea Premier Meats turns twenty this month and considering that they have just spent twenty years in the meat industry they seem to be in remarkably good shape.

 

They are currently the Westpac Waikato business of the Year taking out both the large business and supreme winner categories and their two plants are basically full on both shifts all year round. This year they will process more than 200,000 cattle and in the past five years they have invested more than $45 million in their plants.

 

Owned by the Egan family, Greenlea is not one of the big four meat companies, but belongs instead to a group of smaller players who do not seem to share the view that the meat industry is ‘broken and dysfunctional’. Neither do they regard collaboration with farmers as an issue; in fact they get plenty of support and Greenlea’s Managing Director Tony Egan reckons this is due to mutual respect. “They see us doing our job well and give us their support. It’s as simple as that”.

 

Greenlea celebrated its twenty year anniversary with a function in Hamilton, at which the company announced a $50,000 donation to Kidscan, one of the many charities supported by the Greenlea Foundation Trust. A coffee table book has been published to capture the memories and spirit of the organisation over the past twenty years.

 

Fred Hellaby, Managing Director of Auckland Meat Processors, confirms the smaller companies remain upbeat and he points to a successful collaboration with Greenlea over the past two seasons to utilise capacity efficiently. “We had some surplus capacity at the peak cow run and so collaborated with Greenlea to take their overflow.” This approach seems to make more sense than adding more capacity and is definitely in line with the goals of the Red Meat Sector strategy.

 

Greenlea also has an agreement with Firstlight Foods to process their Wagyu cattle. This collaboration is a win/win, as it enables Firstlight to focus on adding value in the market, while both companies have been able to learn from each other over the past few years.

 

So perhaps some of the answers for the industry can be found with the smaller players, who seem to be getting on with the job quite well.