Agriculture’s goal to reach $100 billion in farm gate output by 2030, was given a boost today with the Government green lighting the Future Foods Cooperative Research Centre (CRC).
Minister for Industry, Science and technology Karen Andrews today announced a grant f $35 million over 10 years for the CRC with an extra $149.6 million in cash.
NSW Farmers President James Jackson said the CRC will provide the research and development needed to accelerate modernisation of the agricultural sector and forge sustainable supply of trusted, nutrient oriented goods that leverage Australia’s reputation for quality, safety, and high regulatory standards.
“This really is exciting news for farmers. Demand for high value food goods creates massive opportunities for farmers and for new food indutry clusters in regional towns,” Mr Jackson said.
The National Farmers’ Federation President Fiona Simson, Chair of the consortium that developed the case for the CRC, said benefits would be wide ranging.
“It’s estimated the value of verified, premium fine foods and healthy convenience meals alone is set to increase from $2.7 trillion today to $3.6 trillion in 2025.
‘Free from’ foods such as organic produce and foods for allergy sufferers is estimated to be worth $3.4 trillion.NFF President Fiona Simson.
Coffs Harbour, Armidale and Western Sydney will be home to three of the CRC’s six Regional Food Hubs to be established across Australia. The other three will be in Darwin, the Peel region of Western Australia and Mildura in Victoria.
The CRC will also assist in the training of 60 PhD candidates over its 10 year life span.
The bid for the CRC was led by NSW Farmers, completing the peak body’s successful advocacy for a Fresh Food Precinct at the new Western Sydney Airport.
“The Hubs will provide new specialised career pathways in the six determined locations and the resulting social and economic benefits that the new industries and employment opportunities bring.
“The CRC will also assist to further the NFF’s 2030 Roadmap goal of enhancing customers undertaking of the provenance and positive health and sustainability attributes of Australian food products,’ Ms Simson said.