Basil pesto punching above its weight in quality and taste
A “no-compromise” approach to taste and quality has been key to the success of their basil pesto business, according to Genoese Foods chief executive Andrew Parkin.
Established by Ron Parkin and his son-in-law Sean Kerins in Levin in 1993, Genoese Foods produces 160 tonnes of pesto for the local and export markets annually, with an unwavering belief in the integrity of “real” food production.
Formerly part of the Horowhenua asparagus industry, Ron looked to grow asparagus outside of the short New Zealand season, trialling some fields of the vegetable on leased land in Fiji.
It soon became apparent that the dormant period required by asparagus was unachievable in Fiji, so the leased land was filled with herbs and vegetables for the local market.
They found that basil, as a subtropical plant, grew exceptionally well in Fiji.
“That’s kind of where it started,” Andrew says. “We were considering what we could do with basil when Dad’s cousin told us it makes great pesto. Dad bought a mixer and off he went.”
Today, around 20 acres of basil is grown year-round in Fiji. A small amount of basil is also grown locally in Levin over the summer months to mitigate cyclone risk in Fiji’s wet season.
Up to one tonne of fresh basil is flown to New Zealand each week, where it is blended in small batches with premium ingredients to create the ultimate basil pesto.
Around 90% of the product stays domestically, going into cafes and restaurants, to food manufacturers as an ingredient for bread, cheeses and sauces, and supermarkets and other retail businesses.
Around 5-10% is exported to Australia, Hong Kong, Singapore and Thailand.
Genoese Foods is one of the founding producers of the Horowhenua Taste Trail, an event in its third year celebrating the richness and diversity of all that is grown and produced in the district.
The Horowhenua Taste Trail allows the public behind the scenes of local businesses to sample delicious fresh produce directly from the source and is proudly sponsored by Rabobank.
“Food produced in Horowhenua is known for its exceptional taste and quality. To contend, you need to be punching above your weight - and that’s what we do in the Horowhenua,” Andrew says.
“So, as we grow our business, it is really important to us that we maintain our ‘no compromise’ approach to the integrity of the food we produce.”
“Food produced in Horowhenua is known for its exceptional taste and quality. To contend, you need to be punching above your weight - and that’s what we do in the Horowhenua,” Andrew Parkin