UPBEAT MUSIC Captions by Ashlee Scholefield. www.able.co.nz Captions were made possible with funding from NZ On Air. Copyright Able 2016 Hello, and welcome to Rural Delivery. In recent times, there's been a growing need to reduce compliance costs as well as assure the sustainability of our fisheries. This week, we look at the work of a group of Nelsonians who've developed a compliance monitoring system designed for use in the fishing industry. We pay a visit to the Kumeu Agricultural and Horticultural Society's long-running district show and find out how a popular craft beer business paved the way to a winemaker's dream in Hawke's Bay. Nelson-based brothers Chris and Andrew Rodley developed a camera that gathers footage over a 360-degree radius. It's been used in the tourism sector and for security applications. When an opportunity arose to develop a system for use in commercial fishing, they quickly saw the benefits for the industry. They now produce a system specifically designed for boats that's used to audit catches and monitor the use of safe, legal fishing practices. Basically, the camera just takes photos at a regular interval, or video, and it presents that data live on the web, and then someone who's allowed to can log in and view that content in real time, and, you know, we're doing` we're doing a million impressions of that content online per week. With regard to hardware, we started with what would be considered, I guess, a traditional security camera enclosure ` big, bulky, clearly not suitable for a fishing vessel at all. Uh, we went to a marine-grade aluminium enclosure, uh, with the previous generation, and that was useful, and we still` we still use that sometimes in tourism construction. But this is the product now that's used, and this is a cast stainless 316, um, with bulletproof plastic dome and a fully stainless bracket, so very very robust. The reason why you can't use off-the-shelf product is because of the importance of data security, primarily. So capturing footage, storing the footage, all of that is done internally in the camera itself. There's no secondary device. There's no computer on board. The camera has 1TB of internal storage, so that's, you know, 70 days at sea. It's fully encrypted as it's saved, so it can't be tampered with, it can't end up on YouTube. The data is fully encrypted, and it's transported fully encrypted. So, actually, the camera's a small part of the process. The camera captures the data. The data is moved from the vessel wirelessly, using long-range Wi-Fi, up to about 7km line of sight. It's then transmitted back to a secure storage facility and then provisioned for review from that facility. So I think` I think this camera position is pretty good. Yeah, well, obviously it's for a specific purpose ` to be able to identify bird interaction, having the bulwarks in the background. Trident is a limited partnership, primarily between quota owners. So NZ fishing companies are quota owners in Trident. And Trident is about realising greater value out of the asset base by doing effective and efficient data research. So gathering data ` hence the technology, the FishEye products come into it ` so the gathering and the analysing of that data and feeding that into various fish stocks for stock assessments to set effective TACs ` so that's total allowable catches ` for each year. And it makes that process real-time. There's now a requirement, particularly in the Snapper 1 fishery, to have full-time observer coverage on trawlers. So, obviously, trawlers are inherently` you know, there's hazards inherent to the business. It's not your normal worksite. They work long hours in adverse weather conditions, you've got a moving platform and you've got moving equipment. So it is a high-hazard environment, and currently the process is being observed by humans. So fisheries observers are on board, go to sea with these guys, you know, to validate the things like catches and seabird and marine mammal interaction. And the reality is they're put in harm's way. Um, as some of the fishermen will say, you know, 'At least with a camera, I don't have to feed it, talk to it or like it.' It's there, it's 24-7, it's factual and it doesn't take a bunk up. They have a roof, like an overhang, that hinges down to give the crew protection during, you know, rain and sunshine. So we've had the camera mounted on that, um, which we've found... It's an eye in the sky, so to speak, watching and verifying that what we say we do, we are doing. And it's very good technology, and I see the industry adopting this, certainly across the wider industry. This is where all the footage comes into. This is the screen that we call dry observers will be using. You can see with the ability to pan and zoom within footage, so you can go up and down, port and starboard. You can, uh, zoom in, or you can zoom out to look at specific areas of interest. You can look up the top right-hand side here. This system is hooked to a vessel monitoring system, so we get a track as to where the vessel is at the time this footage was captured. You look here. We have vessel details, as in speed, latitude and longitude, the heading, the port they departed from and the port they would be discharging in. We have various controls here. So, for example, we can fast-forward the footage, we can rewind the footage, pause it and sneak forward one frame at a time. An important thing with this technology is keeping the lens clean. So we get feedback from the observer as to the quality of the footage. And then we've got vessel activity. So what's the vessel doing? They might be in port, they might be steaming, they might be fishing, anchoring or other, and a whole range of activities. We even have here if any specific events occur, for example an ad hoc event or a health and safety concern, we can tag it in the footage, and all of that is, um` you know, we have the ability for the reviewer to type in some notes, some free text. And then all of that is compiled at the end of the segment, and then that's analysed in Wellington, and out of that, as you can imagine, we can pull out any report on anything we require. The fisherman owns this footage and this data, and it's theirs, and for anybody external to review it, they need to sign a release agreement. So there's a contract between all parties. Obviously, MPI have access to the footage if the fisher allows them to; Trident, as the host for this equipment. And they have an option whether they wanna make this information available to the likes of their licensed fish receiver or even some of the stakeholder groups like Snapper 1 Commercial, for example, who are heavily involved in actually leading this project. So it's up to them, and they have a choice how they release that data. It can be aggregated so there's absolutely no specifics identifiable to that vessel or it can be, you know, to a group of vessels or to a set month or to a set 60-nautical-mile block in the ocean, right down to fine-scale data if they believe they haven't got anything to lose. So the power is with the fisherman, and they have a lot of different controls that they can utilise. When we return, we're off to the long-running Kumeu Agricultural and Horticultural Show. 1 Welcome back. The Kumeu Agricultural and Horticultural Society began district shows in 1921 on leased grounds. In 1948, the Society purchased its own land and has since run it as a working farm that once a year hosts the A & H Show. Derry Faulder has been involved for around 45 years. It's always been A & H, cos horticulture's been such an important part of this district, and Huapai, especially, with Maori name 'huapai' ` good fruit. And that's what it was since 1914, and the horticulture's always been a part. So, uh, it still remains Agricultural and Horticultural Society. It was a showcase of what the district could produce. Those days, the show only ran for one day, and it went until we had a grand parade at about 2.30 in the afternoon and all the winning animals, of sorts, and all the tractors all went out there, did the parade, the dignitary pronounced the Kumeu Show open, and then everybody went home and most of the farmers went to milk cows, or similar, and that's how it was. The Kumeu A & H Society got a special act of parliament that preserves these grounds for future generations. Can't be subdivided or cut up. We're all volunteers, apart from two employees, so the secret is having more volunteers, and more people with a district interest at heart, and younger ones, cos, um, gettin' a bit old, some of us. All committees struggle. All our local committees round here all struggle to have new blood coming in, especially younger ones, because they're all heavy mortgages and paying off big money, but they're sitting on million-dollar pieces of land. (CHUCKLES) Which is... Auckland. PA: We're just asking all volunteers and the public to be on the lookout for a little girl called Leah wearing green pants and a pink top. The key activity would be the Auckland Axemen's Club run the woodchopping here and running their own activity. Runs for two days. Full programme. Uh, the agility dogs in the far corner are, um` got their own thing going for two days. All the sheds ` beef one day, alpacas and next. Who would've had alpacas 20 years ago? What are they? Now we got 120 entries in alpacas. So as lifestyles change, that's what's being shown. Um, sheep shearing competition. Over the last few years, I've been putting a group together to try and display for the visitors something of the heritage of the show, really, going back to agricultural days. What I do each year is just try and find everybody locally that's got tractors and send them an invitation to come along, get them free tickets and try and encourage them to come along to the show and display their tractors. They don't have to be show ponies. Something like this, which is relatively old, um, even more modern tractors, anything can come along. Try and ask people to get some implements on the back as well. So it's really to just show people, particularly coming out from town, what tractors are all about. Usually people are interested, like to try and hang around and ask questions and that sort of thing. It was interesting this year when I was doing the hay that, uh, the local hay contractor happened to be doing a paddock right next door to me with all his modern gear, and I'm trundling down the paddock on my massive 3135, going, 'Hello!' (CHUCKLES) Probably going at a third of the speed he was but still doing the job. I think it's for people coming out from town, in particular, to see these things up close. More than happy to talk to them. Kids like sitting on them and that sort of thing. Just see them all up close. It's changed over the years quite a lot. I mean, this area was a massive area of market gardening, in particular, in the past. We've got 10 acres that was broken up from a big dairy farm probably 30, 40 years ago. So there aren't that many big farms around these days. Most of us have got 10 or 20 acres and just enjoy driving and using tractors that we were perhaps brought up with as boys and back in the days, you know. We have a wide variety of categories in the show. We start with the flowers, cut flowers, and a dahlia section, and then we have a floral art section. We have an iced cake section, which is very popular, especially with the young people as well. And then we have a produce section. It's expanded quite a lot. People now, especially young people, keep hens in their backyard, so we have an egg section. So that's interesting. And the pickles, um, are next on the list, and they have grown as fashions change, really. You know, as people get into pesto and pickles and things like that, it's grown again. It ebbs and flows. Baking ` we've got children's section right down to kindergarten level. So we try to keep the indoor section, um` To keep it growing, we need to involve children, you know, so we've got that section. And also the art and craft section is very children-orientated as well. So that includes things like pottery or whatever's fashionable at the time. And then we come right round to the handcraft section and knitting, where ladies show off all their handiwork. I just spent some time looking back at the 1921 schedule, and it was interesting to see that things in those days were done because that's what women did. I'm talking about the indoor section now. Like, sewing was very, um, like, an apron or, um, something very workman-like. And nowadays it's more hobby-orientated. So, um, things that people get into, um, rugs, tapestries, you know, art forms, different, um, lacemaking, all sorts of things, yeah. So, yeah, that's` that's changed. Photography's relatively new, I s'pose ` late '50s, '60s. We started off with slides. So we had slide shows. Just a` quite a small section, because the indoor section wasn't held here, it was held in an old shed, and we used to have to go and clear the wire netting away and pick up the dead possum and the birds and things, you see. So now that it's in here, the photography section's become really popular. We have anything from 600 to` 300-odd would be our lowest. But we've had as many as 600 entries in the photography. So it's very very popular. I think a very big part of it for town people` You know, I know my own grandchildren love to come to the show and see all the animals. It's a major attraction, I think, for them, so` Cos often they don't get the opportunity to visit farms these days, so that's a major attraction. We'll be back soon to hear about Chris Harrison's road to achieving his dream of winery ownership. 1 Hello again. Chris Harrison grew up on a hill-country sheep farm, studied food technology and worked for the Apple and Pear Board. Postgraduate studies followed in winemaking at Roseworthy University in Australia, where he met his wife, Jill, a fellow winemaker. When Chris and Jill settled in Hawke's Bay, they had a dream that began with a craft beer business on the outskirts of Hastings. It's a little boutique brewery. We make a selection of beers for the rural working man. You know, they can come in after work with their boots on and have a beer after work. I've always made fermented beverages, I s'pose, ever since I was 15 ` made cider out of my grandmother's apples. And then I did a food tech degree and then went to Roseworthy and did a postgraduate diploma in winemaking. So winemaking's always been the sort of long-term goal. But if you, sort of, have a backpack and not much else, uh, going into the wine industry is a little bit, uh, difficult, you know. There's a lot of money involved. So with a brewery, you can make beer today, six weeks later, you can sell it, and you've got a thing called cash flow. With grapes, you plant the grapes today, six years later, you've got some money from the sale of your grapes. So I was quite lucky. I got a job in a small brewery and saw the potential pretty much immediately, you know, the synergies and the ability to make money and the ability to fulfil my dream, really. I like Hawke's Bay. When I was living here, working for the Apple and Pear Board, I was hang-gliding, and all my friends were in the wine industry. I already had that sorta vision, so I was quite interested in hanging out with those guys. Yeah, you needed to be mad enough to run off a cliff to be in the wine industry back then. We were the first ones here, so it's very easy to capture a market if you're the first one, so we were a novelty, and everyone came to try us out. But it actually took off. The front of the brewery was dirt, and there were people rocking up on quad bikes and, you know, four-wheel drives and, you know, it was a bit of a mud bowl here` a dust bowl at one stage. Everyone was drinking Roosters like it was going out of fashion. I actually did a food tech degree at Massey, and I did a marketing paper at that, and so it was very much about picking a niche market So this is the rural working man's establishment. You know, I'm from a hill-country sheep farm on top of the Tararuas. Uh, my family's been in farming in NZ for many generations. Um, all our` all the pleasant beers I had as a child were, you know, at the shearing shed at the end of the day or with the neighbours at the back of the tractor shed, you know, and that was where people enjoyed a beer the most. So that was the niche that I picked up and brought here. In a beer, you've got malt, hops, yeast and water. 90% of our malt comes from Gladfield Malt down in Christchurch. All our hops come from the Nelson region, NZ Hop Board, in the Motueka region. Our yeast we import from America. And then Hawke's Bay` Hastings water, which is renowned` one of the best waters in NZ. You can get malts from Europe, but I've been in the brewing industry for 16 years now, and in those days, you could only get the European and English, um` English malts, um, Australian malts, but in the last six years, you've had a place called Gladfield Malt start up in Christchurch, and, you know, as I said, you know, I'm using 90% of their malts. Gladfield's really young. I'm really impressed with them, really impressed. When you're brewing, especially for a brew pub, you're always looking six weeks ahead of yourself. So we have our tried and true ` our lager, our draught, our dark ales ` which we have on all year round. So, you know, I'm` I'm looking six weeks ahead of myself. If I'm running out of one brew in six weeks' time, I need to brew it today. We can't have our customers, you know, screaming in the bar, you know, 'Where's my lager?' I've got two extra taps in the bar, which` it's whatever mood I want to brew. So in summer, I'll brew a German weiss beer, uh, which a lot of NZers don't like. It's cloudy. It's only the people who have been over in Europe` Especially out at Roosters here, we're` we've got a lot of backpackers and orchard workers and European people, um, come in, and they're calling in every day, and they're the ones who actually love our specialty beers. So you're at our vineyard in the Gimblett Gravels in Mere Rd. Uh, this is where we grow our Cabernet and our reds for our Beach House Wines. My parents grow the whites out at the beach, hence the name Beach House Wines, but reds tend to grow better` they grow very well on the Gimblett Gravels. We just got a gold and a trophy for our Syrah at the Air NZ the other day. We planted the vineyard in '99, so the vines are getting to an age where they're really performing well. 20 years ago, a brewery was a very good way of generating the cash flow to pay for the vineyards. Which it has done. So 20 years later, uh, the dream has been fulfilled ` the vineyards are paid for, the brewery's paid for, uh, we're making trophy` medal-winning wine. Um, yeah, the dream's been fulfilled. The children are about to leave home, so we'll spend a bit more time doing some export marketing ` you know, Beach House Wines export marketing. I think you can picture what we'll be doing. Um, yeah, we'll just get out into the world and have some fun. We've got 8ha. We've got 4ha here of reds and 4ha out at the beach of Chardonnay, predominantly. And then we get in growers for things like Pinot Gris and Sauvignon Blanc. Currently, we do about 60 tons to 80 tons under the Beach House brand. The winery's capable of doing 200 tons. We've done a little bit of bulk wine. We've done some contract winemaking for other wineries. Probably the goal now is to actually grow Beach House into the full capacity of the winery, which is about 200 tons. Probably find one or two varieties that we can take to the world, export. We've got Bryce, who's our assistant winemaker, and myself, and then during vintage we get people in to help pick, but generally Bryce and I do all the winemaking for a 200-ton winery, which is reasonably lean and mean, but we tend to do a good job. 21st attendees will appreciate it. < Pretty good fizz. The winery's been well designed, so it doesn't have any quirks that make you double-handle things. Well, this is the fulfilment of the dream, really. If you imagine a 30-year-old with a backpack and nothing else, this was the goal ` standing under a shady tree; glass of champagne you've made yourself; mature vines in the background, which you put in` you know, created out of your hard work over 20 years; um, the house, the family, the children running around. Uh, my children help out in the vineyard. Perhaps one day they'll produce some grandchildren. You know, the whole Mediterranean picture. For more information on these and other stories, visit our website via tvnz.co.nz If you've missed previous episodes, you can watch them on TVNZ ondemand. Next week, we find out about work underway at Plant & Food Research to help double the NZ hop crop. We look at results of a multi-organisational, five-year-long Pastoral 21 trial on better environmental outcomes for dairying. And we learn how a Nelson company, SeaDragon, is adding value to the by-products of NZ's fishing industry. Thanks for watching. We hope you can join us again next time. Captions by Ashlee Scholefield. www.able.co.nz Captions were made possible with funding from NZ On Air. Copyright Able 2016