Word: fonterra
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Dates: during 2000-2009
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...Sanlu Group, was contaminated with melamine, a chemical used in making plastics. Melamine has been illegally added to food products in China to boost their apparent protein content, including a widely publicized case last year of contaminated pet food that got exported around the world. New Zealand dairy cooperative Fonterra, which holds a 43% share in Sanlu, said it knew in August that the milk powder was tainted, but Chinese authorities held off on announcing a public recall. Fonterra chief executive Andrew Ferrier said that Sanlu's milk supply may have been sabotaged, and the company did not come forward...
...drivers of the external accounts crisis is the nation's ongoing interest bill and the profits returning home to foreign investors; despite good prices, export volumes are subdued. The country's top 20 export items are pretty much as they were in 1980. Few New Zealand companies (dairy producer Fonterra is a standout) have annual overseas sales of $1 billion. Only one figures in the 2005 Forbes list of the world's top 2000 companies (Telecom was No. 988; Australia had 38 companies on the list). Not only do the Kiwis need national champions, argues Skilling, but they must invest...
...Their distinctive blue cheeses come in a mild version for beginners and - for aficionados - a sharper, stronger, crumbly blue-veined variety called Kaha Blue. They also make two flavored feta cheeses?basil and pesto, and garlic and cumin?both of which make food seasonings. Recipes are available at puhoicheese.co.nz. FONTERRA Okay, this may be a multinational giant, but at least it's collectively owned - by no less than 13,000 New Zealand farmers - and produces some distinctively Kiwi cheeses. Try the taupo (produced with extra-creaminess to satisfy the Japanese market); the egmont (somewhere between Gouda and Cheddar, semi-hard...
...FONTERRA Okay, this may be a multinational giant, but at least it's collectively owned-by no less than 13,000 New Zealand farmers-and produces some distinctively Kiwi cheeses. Try the taupo (produced with extra-creaminess to satisfy the Japanese market); the egmont (somewhere between Gouda and Cheddar, semi-hard and rindless, with a smooth body and nutty flavor); or the colby (a washed-curd, rindless cheese). Read more at fonterra.com...
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