It's the price you pay for being a commodity product exporter. You get the chance to take the price the market offers, or. . .
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Yup.
Commentators liked to commend Fonterra as a success story for NZ - which it is but actually could be even more so as a huge success story if Fonterra had followed the likes of Kraft, Nestle or Danone and moved into added value consumer branded products.
Too late unfortunately.
So are we saying that Scales needs to move up the value chain and start making:
Apple pies;
Apple chips;
Apple crumble (or better yet Rhubarb & Apple crumble).
I think they should definitely diversify into the rhubarb market.
Best Wishes
Paper Tiger
Hmmm Apple Crumble...cut it out I'm getting hungry.
They definitely need to lift their game at the Annual meeting in terms of hospitality, apple crumble and ice-cream, (perhaps a new apple flavoured variety) would make a good start, along with apple juice, pet food samples for my dogs and of course fresh apples.
As long as they stay away from alcohol ......might turn off some 'ethical investors'
Pies would be a good start. If the Greeks can do it. . .
But overall, NZ is a commodity exporter. On my travels, its usual to see NZ cheese in nothing smaller than 5kg blocks, NZ meat exported as whole carcasses, 25kg sacks of milk powder, apples discounted to the bottom 1/3 of the price range, and so on and so forth.
The only "pre-packed" products have been Hansells "Pancakes-in-a-Flash", wine, and Silver Fern Farms beef fillets.
Plenty of Vegemite, never any Marmite. . .
Getting a bit off topic, but NZ needs its own national spirit. The Japanese have Sake, Greeks have Ouzo, Russians have Vodka etc. NZ needs a national spirit that we can market and export. Perhaps something apple based is a good place to start.
If someone wants to get this going I'm keen to become business partners. Quite happy to be responsible for product 'research and development' :p
Go to a place like Thailand and see the amazing range of added value products they create from their fruits. As you are obviously familiar with that part of the world, there's no need for me to elaborate.
Reminds me very much of NZ 30 years ago when the restaurant and food scene consisted of roast lamb/beef, chewy steaks, sandwiches and sweet & sour pork. And yes, rhubarb dessert. Amazing what interaction with the world and a bit of imagination have transformed the food scene here?