The goodness of dairy is made by many in the Bay of Plenty. They keep the milk flowing, support farmers, care for cows, service the engines and keep our communities safe.
Bay of Plenty Fonterra farmers’ progress towards some of the Sustainable Dairying: Water Accord targets.
September 19, 2018
Our secret is out…. the rumours are true…. we’ve made our most delicious ice cream yet.
September 10, 2018
farms left reeling after the 2016 Kaikōura earthquake have recently been kitted
out with some new technology - part of a programme designed to get their farms
back to the same, if not better, state than they were before the big shake.
September 07, 2018
Working together on the journey towards greater understanding of Māori language and culture will have many benefits says TiakiHunia, Fonterra’s General Manager Māori Strategy/Pouhere Māori.
August 21, 2018
New research may hold the key to lowering our emissions, by breeding
animals that naturally excrete less nitrogen.
August 20, 2018
Charlotte Rutherford, Fonterra’s General
Manager of Sustainable Dairying is always looking for new ways to support the
Co-op’s farmers in achieving their sustainability goals.
August 02, 2018
technology and a team effort a Kiwi dairy pioneer has been granted his one wish
for his twilight years — the chance to see what his life's work has led to in a
modern processing plant.
In a part of NZ famous for cheese rolls and “r” rolls, it’s no surprise many people here contribute to making world-class cheddar and deliver it to the world.
Known for its beautiful beaches and endless summers, Northland is home to many stand out kiwis who help produce some of the best butter around.
Home to the iconic Tip Top corner where almost 50 million litres of ice cream is made every year, many people proudly contribute to world-class dairy in the big smoke.
With 11 Fonterra sites peppered across the region, it’s no surprise that so many careers and livelihoods are related to the production and manufacture of world-loved dairy in the Waikato.
The rolling country surrounding Mt Taranaki is home to people who contribute to making our cheeses, specialty milk powders and lactose that’s used as a specialty ingredient globally.
Manawatu is the major source of fresh milk for the lower North Island and it’s also where many great minds meet and collaborate to deliver world-leading dairy innovation.
Our milk flows through the capital and into coffee cups across the region. Wellington & Wairapa, home of government, is also home to many deserving Fonterra Grass Roots Fund recipients.
If there was a standard for community-mindedness, Tasman & Marlborough would be gold-star. It’s where many people produce world-class milk powder and take special care of their environment.
People across New Zealand’s flattest region are flat out contributing to dairy. Alongside milk powder, butter and cheese, our internationally renowned stretchy Mozzarella begins its story in Canterbury.