4816 version 5
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Explain the structure and operation of the New Zealand dairy industry
Level
3
Credits
4
Purpose
People credited with this unit standard are able to explain: the uniqueness,
structure and operation of dairy farming in New Zealand; characteristics of
the local and international dairy markets; and strategies and structures for
local and export marketing of New Zealand dairy product.
Subfield
Dairy Manufacturing
Domain
Dairy Technology
Status
Registered
Status date
28 May 2002
Date version published
17 July 2009
Planned review date
31 December 2014
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0022
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Local dairy market – the New Zealand market for dairy product.
2
Routine explanations and reports may be in everyday workplace language including
mathematical language and some commonly used technical terms, be presented
orally, be presented in writing using standard format, proforma, charts and diagrams,
include mathematical and other information from several sources.
3
Mathematical operations may include routine estimation and calculation and involve
percentages, comparisons, and variations. Calculators may be used.
 New Zealand Qualifications Authority 2016
4816 version 5
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Elements and performance criteria
Element 1
Explain the uniqueness, structure and operation of dairy farming in New Zealand.
Performance criteria
1.1
New Zealand dairy farming is explained in terms of uniqueness in comparison
with major northern hemisphere dairying countries.
Range
1.2
uniqueness – pasture based farming, export orientation, integrated
farm to market ownership structure, farm operating structures.
New Zealand dairy farming is explained in terms of current and emerging trends
in production, and their driving forces.
Range
trends – national dairy cow numbers, average herd size,
production per hectare, regional dairy production, environmental
sustainability.
Element 2
Explain characteristics of the local and international dairy markets.
Performance criteria
2.1
Characteristics of the international dairy market are explained in terms of total
size and access distortions.
Range
2.2
access distortions – quotas, subsidies, tariffs.
Characteristics of the international dairy market are explained in terms of
current and emerging trends and their driving forces.
Range
trends – world milk production, supplier and retailer concentration
and globalisation, consumer health consciousness.
2.3
Characteristics of the international dairy market are explained in terms of
existing demand and potential for growth in developed and developing dairy
market regions.
2.4
Characteristics of local dairy market sectors are explained in terms of total size
and changes in consumer trends.
Range
sectors – retail, direct sales, food service.
 New Zealand Qualifications Authority 2016
4816 version 5
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Element 3
Explain strategies and structures for local and export marketing of New Zealand dairy
product.
Performance criteria
3.1
Local marketing of dairy product is explained in terms of regulatory
requirements for competitive access to milk supply.
3.2
Local marketing of dairy product is explained in terms of trends in supplier and
retail player dominance.
3.3
Export marketing of New Zealand dairy product is explained in terms of global
operating structures and strategies for ingredient, consumer and food-service
sectors.
Range
structures – fully-owned subsidiaries, strategic alliances, jointventures.
Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016