Fifty years of innovation for Massey University at Fieldays

Like previous years, Massey staff will be sharing leading research, innovation and teaching with visitors.

Collaborators from the School of Agriculture and Environment's Farmed Landscapes Research Centre will present a working farm model made up of two contrasting agricultural landscapes. The model will exemplify a series of Best Management Practices (BMPs) to help improve and manage water quality within agricultural systems.

A team of senior academic and teaching staff will walk attendees through the working model to showcase key findings from the school’s research and how the adoption of BMPs can lead to improved environmental outcomes.

Head of School of Agriculture and Environment Professor Paul Kenyon is excited about the opportunity to share research he says can significantly improve the impact of farming and help protect the surrounding environment for a more sustainable future in the agricultural sector.

“The model will showcase BMPs across a representation of the country’s diverse farming environments to illustrate the right mitigation measures in the right place. Putting these practices into play can make a huge improvement to the water quality in our rivers and help alleviate the effect of farming on climate change.”

One area of the model will represent intensive farms on flat, high-producing soils and showcase research into the benefits of plantain as well as variable rate irrigation.

The other area will depict more extensive production systems on hill country, showing a buffer zone at the bottom of the slopes and a detainment bund to capture contaminants.

Bachelor of Food Technology alumna Margie Hunt will be joining the stand to showcase her company Soochi, which merges the science of nature, taste and innovation to produce a range of wellness drinks and supplements.

Sustainability has been a driving force behind the brand’s ethos, particularly when it comes to sourcing collagen which provides benefits for skin, hair and nails.

“Collagen can be a contentious topic and not all collagen is created equal, so we’ve put a lot of work into making sure we source ethically and for efficacy. The collagen peptides we use are a hydrolysed, easily absorbable form of collagen which is a by-product of meat production. As someone from a farming background, I’m a huge fan of zero waste when it comes to animals and believe that finding ways to use all an animal is a way to respect the life that gave to us,” Hunt says.

Along with chief executive Tina Chou and creative director Naz Babapour, the all-female founding team have a shared mission to create innovative collagen and prebiotic sodas and supplements they say are good for the skin, body and mind while also being kinder to the environment.

The concept of the collagen drink was initially part of a food design and development project when Hunt was a student at Massey. After graduating she revisited the idea and continued development with Chou and Babapour to produce an improved drink with a gut health element that doesn’t compromise on taste. Hunt says her food technology degree provided a lot of practical knowledge and skills that have been foundational in her career. “A lot of what I learned in my fourth year about product development has really helped me get here.

“The Massey degree not only gave me knowledge and skills to apply in my business, but offered networking opportunities and the chance to speak with experts in the industry.”

The Soochi team will be offering tastings of their drink range at the Massey stand and the opportunity to chat about food technology and product development. Visitors will also have the chance to take home a canned drink with a flavour of their choosing.

Hunt will also be joining the Wāhine toa o te Whenua: Future of Food and Food Tech panel discussion on Thursday 15 June at 11:30am.