Abstract
New Zealand’s organics sector has grown significantly in recent years, with production reaching NZD $600 million in 2018 (Organics Aotearoa New ZealandNew Zealand (OANZ) OANZ Market Report 2018 at 16). In a 2017 survey, 72% of New Zealanders indicated that they buy organic products some, most, or all of the time (Colmar Brunton “Sustainable Development Goals” (2017) at 26). Despite this growth, New Zealand does not have a mandatory standard for organics. Instead, organics must comply with a number of overarching laws that apply to non-organic products, including the Food Act 2014, the Fair Trading Act 1986, the Wine Act 2003 and the Animal Products Act 1999. In addition, there are a variety of voluntary organic standards as well as private certifiers. Hence, it has been reported that only 7% of the consumers who purchase organic foods fortnightly are able to identify all aspects of an organic product (OANZ Market Report 2018 at 9).
Growing concerns from consumers, trading partners and industry highlighted the lack of a mandatory standard as a challenge facing New Zealand’s organic sector. Recognising the impediment this presents to the growth of New Zealand’s organic market, the New Zealand Government initiated a public consultation process in 2018. Following the consultation process, the Government announced that it would develop a national standard for organic production.
This chapter examines the history and development of organic food production in New Zealand. It begins by briefly examining early developments before turning to the regulation of food production in New Zealand and its application to organic products. The chapter then explores issues surrounding aspects of the voluntary regime, such as the involvement of private certifiers and application of private standards. It concludes by discussing the key factors behind the Government’s decision to consult on the introduction of a mandatory domestic organics standard.