Chief executive Karl Gradon said Miraka already had about 100 suppliers, but needed another 40 to boost supply and meet growing demand from international markets.
“Around the world, customers are lining up for stories of sustainable practices. That’s where the premiums are coming from today,” he said.
“The biggest food brands in the world are falling over themselves for anything that reduces their carbon footprint.”
Gradon said Miraka was preparing for further growth as it moved into food service areas and brands which valued carbon reductions.
“From our beginnings in 2010 as a whole milk powder producer, our product range has grown significantly to include frozen milk concentrate, UHT and a range of speciality milk powders.”
Milk powder is made by spraying tiny drops of milk into a chamber where it is met by a blast of hot air.
The heat removes all the moisture from the milk, leaving the powder to fall to the bottom.
Generating enough energy to heat the volume of air blown through the chamber is one of the most energy-intensive processes in the food sector, Gradon said.
Boilers were almost always coal-fired, using coal because it was going to burn the hottest. Miraka’s dairy plant at Mokai, 20 minutes north of Taupō, emits 92% less carbon than coal-powered factories.
“The geothermal option takes steam out of the ground, heated by magma below, and strips the water out – so you’ve got hot air only, and that goes straight through the chamber.
“We’re very fortunate to have been blessed in this part of New Zealand with the geothermal resources we’ve got.”
Miraka was founded upon Te Ao Māori principles, and is one of the largest employers in the Taupō district with 145 staff.
General manager of on-farm excellence Chad Hoggard said kaitiakitanga – caring for the whenua (land), taiao (natural environment and resources) and people – was at the top of the company’s list of values.
“Ensuring that our values align and new suppliers are committed to best practice methodologies on-farm are important considerations.”
