facebook   twitter   mail  

The Nelson Photo News

 

39

Japanese Market?

Dr Roborgh's venture has been successful in several aspects. New Zealand hops can be sold on the world market, the harsh after-taste in beer will be removed and the new varieties, through having twice the brewing value of the Californian variety, are a vast improvement on overseas crops.

Brewing value is measured in resin which is a constituent of the only valuable part of the hop - lupulin. The Californian hop has 5.2 per cent resin, the 65-1-31 has 11.7 per cent, 65-3-82 has 11.6 per cent and the 65-3-95 has 9.1 per cent.

Dr Roborgh sees Japan as the market with most potential for New Zealand hop growers.

"Japan imports 50 per cent of its hop requirements and at the moment receives its supply from West Germany and America. I am confident that if the new varieties can be grown commercially New Zealand can meet any demand by 1974. Our hops have a higher lupulin content than either the German Hallertau variety or the Cluster hop of America. Theirs have 5-6 per cent of lupulin", said Dr Roborgh.

But Dr Roborgh admits he is not a businessman.

"I am doing the research. It'll be up to the businessmen to find the markets. But I hope I can contribute to New Zealand's exports".

Last year he travelled around the world with samples of hops developed at Riwaka and brewers he met were impressed with them. He paid particular attention to Japanese brewers.

"That country would be our best choice. New Zealand is closer to it than America or Germany and our product will be better.

Because of the expenses involved in expanding acreage and equipment growers would not be prepared to enter the export field unless there was a firm contract for a minimum of 10 years.

In anticipation as much propagating material as possible is being prepared at Riwaka.

If the seedless varieties are successful they will be used for the local market too.

But there is a consolation for the New Zealand beer drinker if he thinks the taste of his drop will be affected. Only the after-taste, probably unnoticed by the average Kiwi, will be removed. The taste of your favourite brew will not change.

×

Packing hops in batches of 100 for seed counting is Mrs Laura Gibson

×

A hop is squeezed open to check for lupulin content

×

Vic Brewer stringing (cutting vines)

×

Mrs Rosamund Brown examining groups of seedless hops