What are the on-farm impacts of changing food production systems to deliver additional attributes that are meaningful and valuable to consumers?
Project Details Ngā taipitopito
Collaborators Ngā haumi
AsureQuality | Fonterra | Greenlea | John Vosper (organic dairy farmer) | Lincoln University | Massey University | PGG Wrightsons | Rabobank | Richard Lansdaal (farmer) | Robin Greer (organic farmer) | Scion | Sustainable Business Network | Tracey Bayliss (Grandad’s Beef)
Organic, grass-fed, free-range and halal are examples of ‘credence attributes’: a feature of a product that cannot be perceived, but may have environmental, animal welfare, social welfare or cultural benefits. Many consumers are willing to pay more for products with these additional qualities.
If this increased value can be shared along the value chain to increase profitability for farmers and growers, this should motivate changes in land use or land management to deliver the credence attributes.
This research project filled an important gap by investigating the costs and benefits of delivering credence attributes on-farm. Organic, carbon neutral and grass-fed farm systems were selected as the credence attributes to investigate, chosen in collaboration with research stakeholders, rural professionals and farmers.
Using data for ‘average’ DairyNZ System 3 farms in the Waikato and Southland, and for a Class 4 North Island sheep and beef farm, Credence Attributes On-Farm researchers modelled the farm system changes required to deliver pasture-fed, carbon-neutral and organic products. These models also enabled nitrogen and greenhouse gas reductions to be estimated.