Patrick and Rebecca Malley talk to Aimee Shaw about uprooting from Auckland, leaving the traffic behind and heading to Whangarei to help run the family-owned company, Maungatapere Berries
A brief description of the business Rebecca:
Maungatapere Berries is a family-owned company that grows and sells raspberries, sol berries and soon-to-be blackberries for the domestic market. We produced our first crop in autumn 2016 and have just finished this autumn’s harvest.
Patrick: We grow our berries hydroponically and under covered tunnels so we have consistent quality from October through to June.
When did you get involved?
My parents bought the business in April 2011. We’ve been involved since 2012; it’s a full-family operation. Rebecca and I met at university in Palmerston North. She was studying to be a vet, I was studying business. We were overseas in Europe for our OE-honeymoon — for almost a year — when the opportunity for the family to come into this orchard came up. After experiencing different types of employment in other industries it felt like a natural fit to be working again in a family business. It was also an opportunity to have a change of lifestyle and a change of pace.
What’s it like running a family business? Rebecca:
For me it has been the first time working for my own business, meaning much more control over what and when I work, and it has been the best lifestyle change for raising a family.
Patrick: Our family get along really well together and, with the addition of another generation in our son Austin, having the grandparents just next door can be a real godsend. We still treat it like a business and have regular formal meetings each week to make sure everyone is aware of what is happening and that potential issues are dealt with.
How are the roles defined?
I’m sort of the general manager and take care of contracting, Rebecca is in more of an administration and accounts manager role. My mum, Linzi Malley, is the horticulture specialist and dad, Dermott Malley, is the chairman and chief executive.
How many employees does Maungatapere Berries have? Rebecca:
We have a core team of about 10 full-time staff, but when we’re harvesting we bring in extra and can employ up to 120 total.
Patrick: The extra staff during the harvest season are a mix of casuals and those who work in the other parts of the business. We think it’s really important to try to provide work for as many Northlanders as possible.
What’s the most challenging thing about running an orchard? Patrick:
The diversity of work throughout the day. No two days are the same and no matter how prepared you think you are, inclement weather or other horticultural factors such as fruit maturing sooner than you thought, can mean the plan can change from day to day or even hour to hour. But it is very rewarding.
Rebecca: I’ve had to get used to things changing by the hour.
What does a typical day look like? Patrick:
It depends on the time of year and the weather. I’m usually down at the shed by 7.15am to start staff off for the day, I spend some time training, helping staff carry out the job they’re doing, paperwork and planning ahead to make sure work has been arranged for the staff in the future as they complete their jobs. I work on different projects we have, and in between that I’m fighting fires or issues as they come up. I’m home for lunch, and dinner, and then there’s a bit more work in the evenings; to catch up on emails and phone calls.
How did you find the transition from a corporate life in Auckland to horticulture in Whangarei? Rebecca:
I found the pace of living in Auckland too hectic and busy, so the transition has been easy. I love being outdoors and Whangarei is the best place to live to be able to explore the wider Northland region. It’s also only a two-hour drive from Auckland, which means we can still easily catch up with friends, and get my shopping fix every now and then.
Patrick: I had experienced living and working in horticulture before going to university and I didn’t realise how much I really enjoyed that lifestyle — the variety and quality of work — until I spent five years sitting at the same desk and stuck in the traffic. I can’t see myself being involved in a different industry.
How do you balance the demands of work and life? Rebecca:
I always make sure we have a holiday and make sure we have a good work-life balance. We’re really lucky that we’ve found some key staff, as the business has grown, enabling us to spread the load a bit.
What’s your advice for those wanting to start up? Patrick:
Be prepared to put in the hard yards to achieve your goals. Choose something you’re passionate about so it’s part of your lifestyle.