Comment From The Capital TROUT AND RABBIT COULD JOIN VENISON AS EXPORTS

Press, Volume CVIII, Issue 31737, 22 July 1968, Page 10

Comment From The Capital TROUT AND RABBIT COULD JOIN VENISON AS EXPORTS

(By Our Parliamentary Reporter)

WELLINGTON, July 21.—The development of New Zealand resources for the production of so-called “premium” foods has now gone far past the discussion stage, but it is apparent that there is no intention on the part of either the Government or private enterprise to try for a “bonanza” in world markets, without full acceptance by all parties. New Zealand venison is rapidly being established on the palates of gourmets, though there is some concern about present hunting methods. Last year’s legislation, and the consequent investigation of breeding farms, are seen as logical steps towards the development of a properly-balanced industry. '

There is no doubt in the minds of senioi’ departmental officers that the establishment of fams will still leave game deer in the back country, while reducing damage to bush and property.

The popularity of vehison both in New Zealand and overseas has long suggested that not enough use is made of natural resources. It is well known that many markets are not primarily concerned with cheap foods, but are prepared to pay big prices for “premium” products. This is one of the reasons behind the recently-reported international battles being fought between the prawn fleets in the Gulf of Carpentaria. It is also a reason for the far-ranging voyages of Japanese fishing-boats. In New Zealand, though a start has been made with venison, there has been little progress so far with a parallel suggestion—that trout be produced for overseas tables as a gourmet product. Strong U.S. Market A strong market exists in the United States for venison, though a great deal of venison is produced there. This is indicated by the fact that the United States also imports venison from Germany and Austria. A similar pattern exists with trout The Minister of Lands (Mr Maclntyre) brought back much information from America last year relating to the trout-farm industry. Commercial trout are sold there both as fingerlings for the stocking of farm ponds and as meal-sized products for hotel tables. The conservation authorities keep their own fishing areas well stocked and are apparently still able to sell stock to the farms. The endproduct arrives on the diner’s table with a neat registration tag clipped to its gills—and at least some of these advertise Alpine lakes. To Be Sold In New Zealand, however, the idea still must be sold. The acclimatisation societies have many doubts as to whether trout farms can be operated satisfactorily without endangering the health of fish and damaging the work already carried out on behalf of fishermen. The operative Government agency is the Marine Department, which believes that before enabling legislation is written, full agreement must be reached between the com-

mercial group . and the licensed - fishermen - conservation group. It is recognised that too hasty movement can lead to failure.

Much Capital Wanted Trout-farming is not a small-capital enterprise- It is unlikely, for instance, that a system can be worked out whereby a farmer may assure himself of an additional crop simply by stocking some of the ponds on his property and producing a harvest of table-fish.

Something similar to this procedure has developed in parts of Pennsylvania, but only because the State gamefishing and conservation authorities have established a system over the years, into which local land-holders have become linked.

A likelier procedure in New Zealand would be for a well-capitalised company to acquire land, do its own landscaping to the approval of the authorities, set up the necessary buildings and holding areas to the proper standards of sanitation, and buy its own fleet of special vehicles. Salary Content High The cost of such an undertaking could not be readily assessed. One source suggests that up to $1 million would be needed. The salary content of the undertaking would also be high. The company would certainly need marine biologists and other specialists at one end, and overseas salesmen at the other. Another point which would require attention concerns the method of sending overseas. The packaged trout would be in fairly small consignments, which would require special chilling. It is likely that draft regulations covering a trout-farm industry will be produced shortly. These will be for discussion only, and acclimatisation societies and others will have every opportunity to examine them. If any legislation arises out of the discussions, it will certainly not be before Parliament this year. The Rabbit Rabbit farming has been described by one authority

as “a very far future prospect, unless something happens to change agricultural opinion.” Nevertheless there are those who believe that farm-produced rabbit carcases could join New Zealand venison and trout on the world's epicure tables within two years. One pastoral view is that rabbit-farming cannot exist where the basic Government policy is one of the complete destruction of wild rabbits. Yet, as has been shown, precisely this state of affairs has existed in New South Wales for more than 10 years. It has become accepted over there that the rabbitfarmer is just as sensitive as the sheep-farmer to the inroads made by the wild rabbit—possibly more so. The practice is to eliminate the wild rabbit with all modern means, as much to preserve the purity of the farm stock as to keep down the feed loss. Big U.S. Production In the United States, according to a pamphlet issued recently by the Animal Husbandry Research Division of the Agricultural Research Service, some 8,000,000 to 10,000,000 domestic rabbits are raised for meat production each year. In addition, about 500,000 are raised for medical and biological purposes.

The pamphlet, which deals with all aspects of rabbitfarming, lists 13 breeds of rabbits used for the table. Prominent among these are the following distinct breeds, all of which have a mature weight of from nine to 121 b: American Chinchilla, Champagne d’Argent, Checkered Giant, English Spot, Flemish Giant, and New Zealand.

The New Zealand breed, which is used extensively in New South Wales and America (though outlawed from its own country), is described as being either white, red or black, and suitable for meat or show. Most breeders favour the pure white strain. This is understood to be because of the ready sale of the pelts for fur-felt production. According to the figures given in the pamphlet, a New Zealand rabbit farm would have a higher output of dressed carcases than its United States opposite number. But New Zealanders may have to wait more than two years before they can get a legal taste of homegrown rabbit pie.