Future of Food · Issue 01 · March 2024

Gene genius

How gene technology is changing the future of food

The story of New Zealand's primary industries is a story of genetics. The question is whether our rules will let that story continue.

This is where the Future of Food series began. Generations of selective breeding gave us ryegrass that grows across most of the country, white clover, the Jazz apple and the yellow kiwifruit that now leads world trade. Genetic gain in a single dairy herd has been worth more than $250,000 over a decade. Newer gene technologies, CRISPR in particular, offer a real step change in how quickly we can breed for a changing climate and changing consumers.

The issue argues that our regulatory framework, the HSNO Act, had not kept pace, leaving the sector at risk of falling behind just when it most needs to adapt. It is also clear that changing the rules is not enough on its own. It has to come through an informed, nationwide conversation with buy-in from Māori, industry and the public.

What the issue covers

  • Genetic technologies have taken a step change in recent years, and gene editing allows precise changes to a plant or animal's own DNA.
  • Horticulture exports more than $4 billion a year, much of it built on varieties bred here.
  • Without access to modern genetic tools, the sector risks becoming uncompetitive and unable to adapt.
  • Rapid development of new crops and livestock is critical to how we respond to climate change.

A question to take to your next board or leadership meeting

Which traits will your crops or animals need in 2040, and how long would conventional breeding take to deliver them?

Work through it with me
Written by
Vincent Heeringa
With contributions from
  • John Caradus FRSNZ, Grasslanz Technology
  • Professor Richard Newcomb, Plant & Food Research
  • Dr Revel Drummond, Plant & Food Research
  • Dr Peter Cook, Plant & Food Research
  • Professor Joanne Hort, Massey University

The Future of Food series was originally published by FoodHQ Innovation Limited between 2024 and 2026, while I was Chief Executive. Each issue is reproduced here in full, with thanks to my co-authors, the contributors and FoodHQ's partners.