Waikato

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.

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 Bay of Plenty is the Bay of Many. It’s where many people contribute to the goodness of dairy that’s exported and loved around the world.

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.

Our milk flows through the capital and into coffee cups across the region. Wellington, the home of government, is also home to many deserving Fonterra Grass Roots Fund recipients.

If there was a standard for community-mindedness, Nelson Tasman 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.

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.

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.

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.