Background Information

New Zealand Greenshell™ mussels are indigenous to New Zealand and can be found all along our coastline.

New Zealanders traditionally harvested the Greenshell™ mussels by hand-picking them at low tide, and this was the only method used until the early 1970’s when commercial mussel farming practices were applied and developed. As a result of the current methods, this excellent product can now be grown, harvested, and processed here in New Zealand, and then eaten anywhere in the World.

By law all cultivation, harvesting, and processing of New Zealand Greenshell™ mussels is carried out in accordance with New Zealand Government regulations, thereby guaranteeing a high level of quality within our industry.

Mussel farm in Marlborough Sounds, New Zealand

Cultivation
Commercial Mussel farming in New Zealand takes place in the sheltered coastal areas of Northland, the Coromandel, the Marlborough Sounds, the Banks Peninsula and Stewart Island. These areas boast water of a naturally high quality: free of pollutants and rich in nutrients.

The cultivation of mussels uses a float-suspended long line system upon which the shellfish grow to maturity.  This method guarantees the final product is free of sand, grit and other impurities.

Mussel ropes suspended from buoys

Harvesting
New Zealand GreenshellTM mussels can be harvested year-round, with the most productive period being from October to June. All growing areas are subject to an approved monitoring programme to demonstrate that the water quality and the product is of acceptable standard, especially at the time of catching or harvesting.

Harvesting is carried out on special vessels

Harvesting is carried out on special vessels that are equipped to lift the long lines from the water and then ‘strip’ the mussels off the rope. The product is then washed, de-clumped and graded to remove seaweed, blue mussels, and other   unwanted material before being packed into bags on the deck. The bags are promptly transported to land-based facilities and must meet a strict Time-Temperature Protocol to ensure freshness and product quality before processing.

Processing
Our mussels are processed and packaged at Sea Products Limited’s Christchurch pack-house (PH17 & NZ78SP) before export. These facilities adhere to the very stringent international health and hygiene standards required for processing shellfish. We also employ the Hazard Analysis Critical Control Point (HACCP) Plan in meeting these requirements.

The processing is carried out on a continuous basis, and throughout there are various inspection steps involved to ensure the mussels are clean, wholesome and not damaged during processing or on arrival.

What is HACCP?
A Hazard Analysis Critical Control Point (HACCP) Plan is carried out to ensure that food safety objectives are being met in our processing. Critical limits are set and monitored to ensure food safety standards are at the highest level at all times. For further information about HACCP Click Here.

Quality Assurance
The New Zealand Shellfish Quality Assurance Programme meets the requirements of the 1980 Shellfish Memorandum of Understanding between the United States Food and Drug Administration and New Zealand Government Regulations. Sea Products Limited rigidly adheres to this programme.

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Mail: Sea Products Limited, 3 Foundry Drive, Christchurch, New Zealand 8002.
E-Contact: mark.s@seapro.co.nz
telephone. (+64) 3 337 2400,
fax. (+64) 3 337 2402.