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Fluoride is always discussed as a concentration. 0.7 parts per million A trace mineral Practically nothing That description only makes sense if you live for one day. Humans live for decades. And decades convert concentration into quantity. The Real Exposure Typical fluoridated water: about 0.7–1.0 mg
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New Zealand beef has a strong food-safety record. Monitoring by the Ministry for Primary Industries (MPI) consistently finds extremely high compliance with residue standards. Most muscle meat contains little to no detectable residues, and exceedances are rare. But “safe” does not mean “nothing ever touched the animal.” Cattle live on
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These companies form the hidden infrastructure of organics. Most people think they buy from a farm. In reality they buy through one of these three. They connect grower → distributor → retailer → you. 1) Purefresh Organic Category: Fresh produce distributor (fruit & veg backbone of supermarkets) Who they are * One of New
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Walk into Woolworths and you’ll see it everywhere. Glass jars. Clean labels. Soft earthy colours. Olive oil from Spain. Spices from India. Blueberries from New Zealand. Free-range eggs. All under one name: Macro It looks like a food brand. It sounds like a food philosophy. But Macro is something
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Walk through a supermarket and the story appears obvious: * Regular food = normal price * Organic food = expensive alternative But historically, biologically, and agriculturally… that picture is backwards. Organic food is simply food produced using the methods humans relied on for thousands of years. The modern system is the recent experiment. So
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How Much Exists and Where It Goes New Zealand produces an enormous amount of milk each year — roughly 21–22 billion litres annually. Organic milk is a very small part of that. Estimates suggest around 100–130 million litres of organic milk are produced each year. That works out to
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The Invisible Ingredient Behind Modern Cheese Cheese feels like one of the oldest foods we eat. Milk, cultures, salt and time. But the step that actually turns milk into cheese depends on a very specific enzyme: chymosin. Traditionally this came from the stomach of young ruminants and was known as
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When we see an organic label, it feels like a special claim is being made about the food. But the label actually tells us more about the food system than the food itself. Modern food labelling works from a baseline assumption: standard agricultural practice does not need to be described.
The Organic Farm Butchery is a Hawke’s Bay based butcher and meat supplier that sells organic-sourced beef, lamb and pork from farms around New Zealand. They are not a farm themselves. They are a sourcing and processing business that connects certified organic farms to consumers. That distinction matters because
If you’ve ever stood in a shop staring at three different “organic” labels and wondered which one is more real… you’re not alone. New Zealand doesn’t have one single organic authority. Instead, it runs a regulated ecosystem made up of multiple certification bodies operating under national law.
If you are buying certified organic chicken in New Zealand, you are buying Bostock’s. There is currently no other nationally available, certified organic chicken producer in the country. That matters. It means the organic poultry category here is not competitive. It is singular. Who Started Bostock’s? Bostock Brothers