NZCS opens doors to new Christchurch factory

NZCS opens doors to new Christchurch factory

Earlier this year in July, New Zealand Coastal Seafoods celebrated the opening of their new factory in Christchurch.

New Zealand Coastal Seafoods originally signed a six-year lease agreement to the 1066m2 manufacturing site which was five times the size of their previous facility that measured 200m2.
With the challenges of Covid consequently delaying official opening of the factory, when the day finally arrived the whole facility was humming with excited chatter as guests were led on a tour of the new base for the company.

Peter Win shares about the NZCS Origin and Sustainability of their premium Ling Maw product range.

The size of the new facility enables the company to increase their production capacity of premium Ling Maw products such as Dried Ling Maw, Cooked Maw in sauce and Ling Maw Collagen powder and bulk Ling Maw. A massive advantage of securing this site was the freezer space which can hold over 50 tonnes of raw product. Inarguably, this site holds the incredible scalability and opportunity for New Zealand Coastal Seafoods with processing and production, reduction in supply chain risk, and the ability to expand product lines to include other high-value FMCG goods. 

Ling Maw being dried in the new factory

Another advantage is that the factory being located close to Christchurch International Airport, the air freight market is within strategic reach in providing a logistic advantage for export into the Asian market. “This expenditure represents a long-term investment in the output capability of the business, with new premises being able to accommodate the Company’s planned growth for the foreseeable future” – states Peter Win, GM Business Development.

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