Business Central February 2021

60 | Heinz Wattie’s Producing food sustainably in the Bay Karen Phelps Crop success: Heinz Wattie’s Tomato agronomist Caleb Burbery “People tended to seek tasty, nutritious and dependable Kiwi food when other options might not be available. Some of our export markets have seen a similar trend due to the pandemic, such as Japan and Australia.” Water & Soil Intelligence Irrigation Management Services for optimised production • Neutron Probe readings and irrigation advice • Telemetered Soil Moisture Sensors • Flow Meter Telemetry • Full Weather Station www.aqualinc.co.nz info@aqualinc.co.nz H einz Wattie’s has typically preferred to take a low-key but focused approach to its charitable support of Kiwis. This philosophy was demonstrated during the lockdown with the company making food contributions to those in need, says Hastings agricultural manager Bruce Mackay. The pandemic also saw unprecedented demand for locally grown and produced products, such as tomato-based items like baked beans and spaghetti, and locally grown vegetables such as frozen peas and mixed vegetables, he says. “People tended to seek tasty, nutritious and dependable Kiwi food when other options might not be available. “Some of our export markets have seen a similar trend due to the pandemic, such as Japan and Australia.” Bruce says that the company’s cornerstones of environmental stewardship, responsible sourcing and healthy living and community support, all proved a solid foundation upon which the company has been able to weather the storm of the pandemic and also contrib- ute to New Zealand’s economic recovery and future. In terms of environmental stewardship the company’s global commitments by 2025 include: • Sustainably sourcing 100% of Heinz Ketchup tomatoes in accordance with Sustainable Agriculture Practices • The majority of procured electricity coming from renewable sources • Decreasing water use by 20% at manufac- turing facilities in high-risk water areas and by 15% across all manufacturing facilities • Decreasing energy use by 15% and waste by 20%. Bruce says that the strategy and goals are important for the future of the planet and therefore the company. But he says that the flow-on effects of the pandemic are far from over. Heinz Wattie’s is a significant contributor to Hawke’s Bay and New Zealand’s GDP and the upcoming harvest and seasonal processing will be the next big challenge. Although Heinz Wattie’s doesn’t use RSE (Recognised Seasonal Employer) workers in its factory operations it does have a strong need for seasonal workers for processing, he says. “Typically our seasonal workforce is a com- bination of locals, those with temporary work visas and backpackers. “These transient workers are scarce at pres- ent and limited to those few remaining from last year that have been unable to return to their home countries. Heinz Wattie’s continues to refine labour plans to be able to meet peak seasonal pro- cessing of fresh produce from January to June next year,” says Bruce, whose role involves liaising between growers and the business to secure fresh product for the factory to process. Bruce says the company is looking at a vari- ety of other ways of managing the anticipated seasonal labour shortfall. In addition to this it is looking at creating more flexible work plans. Gaps have also been placed in the company’s planting sched- ules, to provide flexibility but the season will run longer than normal. The company has also invested in new plant including colour sorters in the tomato and peach lines. It has also been actively lob- bying via industry groups as well as working with its recruitment agency from the time that the crisis was identified. Bruce says that the impact of the worker shortage will be felt across the horticultural industry in New Zealand and predicts a drop in export receipts as a result of crops unable to be harvested, packed or processed. “It’s a challenging situation but one the industry continues to work with government on to find a workable solution.” Heinz Wattie’s is part of Kraft Heinz, one of the largest food and beverage companies in the world. Formed in 2015 through the merger of the Kraft Foods Group Company and H.J. Heinz Company, the Kraft Heinz Company is a pro- ducer of high quality and nutritious foods. At the end of 2019, Kraft Heinz had 83 facto- ries, more than 5,200 packaging and ingre- dient suppliers, around 380 external manu- facturers and more than 38,000 employees around the world. Bruce says that going forward Heinz Wattie’s will continue to prioritise the issues that matter most to the company’s business and stakeholders, making a positive impact in communities and the environment. PRODUCTION Proud tosupport HeinzWattiesAgriculture ballance.co.nz | 0800 222 090 At Ballance, we believe that a thriving agricultural community can only exist with the support of all who live and work in it. As a result, we invest both time and money to help secure the future of New Zealand farmers and growers.