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13th December 2022 Halal butcher addition to immigration list a positive step to help address shortage The addition of halal butchers to the Government’s Green List work to residence tier is a positive first step, says the Meat Industry Association (MIA).
Halal butchers will join the Green list from March 2023 with applicants able to count time on a work visa from 29 September 2021 towards their work to residence requirement.
“New Zealand’s meat processing and exporting industry has a chronic shortage of halal butchers and we have been urging the Government to make it easier for our companies to recruit them for some time, so this is a positive first step,” says Sirma Karapeeva, chief executive of the Meat Industry Association (MIA)
“Halal processing helps our industry capture greater value for our products. Having each animal processed by a halal butcher means that different parts of the same carcass can be sent to various markets around the world.
“By providing our sector with the flexibility to match cuts to the needs of our global customers, we can lift the overall value of each carcass, which delivers strong returns for farmers, rural communities and the wider economy. Halal certified products contribute approximately $4.1 billion of annual export earnings.” Processing companies across New Zealand rely on approximately 250 halal butchers, who make up just one per cent of the total workforce, says Ms Karapeeva.
“Our sector can typically recruit only 100 halal butchers domestically due to this country’s small Muslim population and the nature of the job. A religious component is a fundamental part of the job because they must be a practicing Muslim, which we obviously cannot train for. We have no other choice but to look overseas to fill the vacancies.
“Ultimately, we want a special work visa for halal butchers. We believe this will be a simple and pragmatic solution to this unique problem. However, the inclusion of halal butchers on the Green List is a positive development and in line with what we have been asking the Government for.
“We also believe the overall immigration system needs attention to ensure it is efficient and processing is completed without undue delay.”
While there is a critical shortage of halal butchers, the industry is still more than 2,000 workers short due to the tight domestic labour market. The situation has been compounded by staff absenteeism as workers isolate at home due to COVID-19.
In August, the Government announced a sector agreement for the meat processing and exporting industry. This includes access to migrant workers for entry-level red meat processing roles at $24.00 per hour with a cap on the number of visas.
“This sector agreement will go some way to addressing our labour shortages, but ultimately we will need an additional limited number of overseas migrants to make up the shortfall,” says Ms Karapeeva.
“Without sufficient labour, companies cannot run their processing plants at full capacity.
“This means less opportunities for hard-working Kiwis, often in the regions to earn a good wage and longer waiting times for farmers to get their livestock processed. That can have a flow-on impact for animal welfare, farmer wellbeing and the regional economy.
“Our sector predominantly employs New Zealanders with migrants accounting for less than five per cent of the total workforce. However, these migrants play a critical role. By way of example, 10 migrant workers enable one night shift to run at a plant, employing 70 New Zealanders.
“Over the last 30 years, our companies have transformed into sophisticated food processing companies, which export high value quality product. Less than two per cent of product exported is in carcass form. Instead, the industry exports a range of high value chilled and frozen cuts to more than 110 markets around the world.
“Without sufficient labour, companies may be forced to reduce value-add processing by either sending more parts of the carcass for rendering into lower value meat and bone meal or freezing carcasses rather than further processing into value add chilled and bone-less cuts. This downgrades a carcass, which impacts the overall export value and the return to farmers.”
ENDS
For further information, please contact:
Sirma Karapeeva
021 256 5347
Sirma.karapeeva@mia.co.nz