Friday, July 1, 2022

Book covers past 25 years of red meat sector

A new book, to be published next year, will mark the past 25 years for the New Zealand red meat sector and to celebrate the NZ Meat Board’s Centenary.

Ali Spencer and Mick Calder, co-authors of forthcoming book Meeting Change: The NZ Red Meat Sector Story 1997-2022 due out next year.

A new book, to be published next year, will mark the past 25 years for the New Zealand red meat sector and to celebrate the NZ Meat Board’s Centenary.

Meeting Change: The New Zealand Red Meat Sector Story 1997-2022, written by Ali Spencer and Mick Calder and edited by Janet Tyson, covers the quarter century of evolution for the organisation and its place in NZ’s wider red meat sector.

The book finds the sector used a mix of collaboration, ingenuity, innovation and sometimes number eight wire to survive and thrive through a period of volatile political, cultural and economic uncertainty.

The authors’ research included interviews with key people, including Sir Graeme Harrison, Jeff Grant, Mike Petersen, Tim Ritchie and Craig Hickson.

The book is the third in a series of histories about the sector: the first being Golden Jubilee, edited by Dai Hayward (1972); and the second Meat Acts, written by Janet Tyson and Mick Calder (1999).

“We found a fascinating story, about one of New Zealand’s most significant export-earning and employment sectors and its complex, myriad changes over the past 25 years,” Spencer said.

“The challenges required great innovation and collaboration in an exciting era for the sector, which should be proud of what it has achieved.

“The sector has proven it is capable of handling any change that might be thrown at it in the future and that there are many reasons to celebrate during the New Zealand Meat Board’s 100th year.”

Meeting Change will be published by Mary Egan Publishing in mid-2022.

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