Check out the latest KEEWAI article in “Our New Zealand” travel magazine. Also an amazing recipe from Greg Piner, Executive Chef at Vault 21 in Dunedin. Enjoy!! (see link below for details!).
The KEEWAI story was recognised as a stand-out in the recently released MPI Sustainable Farming Fund publication celebrating 1000 projects (click on image to enlarge).
See attached link for information about KEEWAI’s Spirit of New Zealand Award and, another Otago award winner, Whitestone Cheese at the recent 2017 Outstanding Food producer Awards. https://www.odt.co.nz/business/region’s-businesses-winners-inaugural-awards
KEEWAI won the prestigious BITE Gourmet section at the recent 2016 NZ Food Awards.
KEEWAI have produced a guide to getting started for those interested in Freshwater Crayfish farming. It covers aspects such as freshwater crayfish biology, water quality and regulatory requirements, and is a useful starting point for those new to the industry. See the attached link to download a copy: Freshwater Crayfish Farming – A guide to getting started.
Our approach to freshwater crayfish farming recently featured in the Otago Daily Times. See link below for the full article.
KEEWAI featured in the Otago Daily Times: Read the full article – https://shar.es/1sMKyo
Click here for the full story: Kia-ora Magazine June 2015
KEEWAI recently featured in the Otago Daily Times:
Read the full article – http://www.odt.co.nz/news/business/314962/crayfish-venture-ticks-all-boxes