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Explain the structure and operation of the New Zealand dairy industry

Level / 3
Credits / 4

PurposePeople credited with this unit standard are able to explain: the uniqueness, structure and operation of dairy farming in New Zealand; characteristics of the local and international dairy markets; and strategies and structures for local and export marketing of New Zealand dairy product.

Subfield / Dairy Manufacturing
Domain / Dairy Technology
Status / Registered
Status date / 28 May 2002
Date version published / 17 July 2009
Planned review date / 31 December 2014
Entry information / Open.
Accreditation / Evaluation of documentation and visit by NZQA and industry.
Standard setting body (SSB) / Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference / 0022

This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.

Special notes

1Local dairy market – the New Zealand market for dairy product.

2Routine explanations and reports may be in everyday workplace language including mathematical language and some commonly used technical terms, be presented orally, be presented in writing using standard format, proforma, charts and diagrams, include mathematical and other information from several sources.

3Mathematical operations may include routine estimation and calculation and involve percentages, comparisons, and variations. Calculators may be used.

Elements and performance criteria

Element 1

Explain the uniqueness, structure and operation of dairy farming in New Zealand.

Performance criteria

1.1New Zealand dairy farming is explained in terms of uniqueness in comparison with major northern hemisphere dairying countries.

Rangeuniqueness – pasture based farming, export orientation, integrated farm to market ownership structure, farm operating structures.

1.2New Zealand dairy farming is explained in terms of current and emerging trends in production, and their driving forces.

Rangetrends – national dairy cow numbers, average herd size, production per hectare, regional dairy production, environmental sustainability.

Element 2

Explain characteristics of the local and international dairy markets.

Performance criteria

2.1Characteristics of the international dairy market are explained in terms of total size and access distortions.

Rangeaccess distortions – quotas, subsidies, tariffs.

2.2Characteristics of the international dairy market are explained in terms of current and emerging trends and their driving forces.

Rangetrends – world milk production, supplier and retailer concentration and globalisation, consumer health consciousness.

2.3Characteristics of the international dairy market are explained in terms of existing demand and potential for growth in developed and developing dairy market regions.

2.4Characteristics of local dairy market sectors are explained in terms of total size and changes in consumer trends.

Rangesectors – retail, direct sales, food service.

Element 3

Explain strategies and structures for local and export marketing of New Zealand dairy product.

Performance criteria

3.1Local marketing of dairy product is explained in terms of regulatory requirements for competitive access to milk supply.

3.2Local marketing of dairy product is explained in terms of trends in supplier and retail player dominance.

3.3Export marketing of New Zealand dairy product is explained in terms of global operating structures and strategies for ingredient, consumer and food-service sectors.

Rangestructures – fully-owned subsidiaries, strategic alliances, joint-ventures.

Please note

Providers must be accredited by NZQA, or an inter-institutional body with delegated authority for quality assurance, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.

Industry Training Organisations must be accredited by NZQA before they can register credits from assessment against unit standards.

Accredited providers and Industry Training Organisations assessing against unit standards must engage with the moderation system that applies to those standards.

Accreditation requirements and an outline of the moderation system that applies to this standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The AMAP also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.

Comments on this unit standard

Please contact the Primary Industry Training if you wish to suggest changes to the content of this unit standard.

 New Zealand Qualifications Authority 2019