Aquaculture in New Zealand: Key Facts, Statistics and Trends
New Zealand Aquaculture
A sector overview with key facts, statistics and trends. 2012
In the past 40 years aquaculture in New Zealand has grown from very small beginnings to a significant primary industry, currently estimated to have a revenue in excess of $400 million, with a target goal of reaching $1 billion in sales by 2025. Just as New Zealand’s distinctive land creates outstanding wines, our seas nurture superb seafood. The natural purity of our water, our unique marine ecology and our small population unify to create seafood of unmatched quality and taste. In today’s hectic world people yearn for sensory experiences that can transport them to a place where nature rules supreme. The integrity of flavour and quality of our flagship aquaculture species including New Zealand Greenshell™ Mussels, King Salmon and Pacific Oysters deliver just that.
Major Aquaculture Areas in New Zealand
Northland Pacific Oyster: 51% of total production Auckland Greenshell™ Mussel: 4% of total production Pacific Oyster: 25% of total production
Coromandel Greenshell™ Mussel: 19% of total production Pacific Oyster: 21% of total production
Tasman & Golden Bays Greenshell™ Mussel: 3% of total production
Marlborough Greenshell™ Mussel: 69% of total production King Salmon: 64% of total production Pacific Oyster: 3% of total production Canterbury Greenshell™ Mussel: 2% of total production King Salmon: 4% of total production
Southland Greenshell™ Mussel: 3% of total production King Salmon: 32% of total production
Source: Aquaculture New Zealand Levy Production 2011
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Environmental Sustainability
New Zealand marine farmers continually push the boundaries of global best practice to meet the growing global demand for safe, healthy and environmentally sustainable seafood products. Species specific Environmental Codes of Practice direct best industry practices throughout growing and harvesting to minimise potential effects on the environment. Independent
A sector overview with key facts, statistics and trends. 2012
In the past 40 years aquaculture in New Zealand has grown from very small beginnings to a significant primary industry, currently estimated to have a revenue in excess of $400 million, with a target goal of reaching $1 billion in sales by 2025. Just as New Zealand’s distinctive land creates outstanding wines, our seas nurture superb seafood. The natural purity of our water, our unique marine ecology and our small population unify to create seafood of unmatched quality and taste. In today’s hectic world people yearn for sensory experiences that can transport them to a place where nature rules supreme. The integrity of flavour and quality of our flagship aquaculture species including New Zealand Greenshell™ Mussels, King Salmon and Pacific Oysters deliver just that.
Major Aquaculture Areas in New Zealand
Northland Pacific Oyster: 51% of total production Auckland Greenshell™ Mussel: 4% of total production Pacific Oyster: 25% of total production
Coromandel Greenshell™ Mussel: 19% of total production Pacific Oyster: 21% of total production
Tasman & Golden Bays Greenshell™ Mussel: 3% of total production
Marlborough Greenshell™ Mussel: 69% of total production King Salmon: 64% of total production Pacific Oyster: 3% of total production Canterbury Greenshell™ Mussel: 2% of total production King Salmon: 4% of total production
Southland Greenshell™ Mussel: 3% of total production King Salmon: 32% of total production
Source: Aquaculture New Zealand Levy Production 2011
1
Environmental Sustainability
New Zealand marine farmers continually push the boundaries of global best practice to meet the growing global demand for safe, healthy and environmentally sustainable seafood products. Species specific Environmental Codes of Practice direct best industry practices throughout growing and harvesting to minimise potential effects on the environment. Independent