Velvet Processing

Velvet processing premises are licensed by the Ministry of Agriculture and Forestry (MAF) and the New Zealand Food Safety Authority (NZFSA). MAF and NZFSA ensure food safety and hygiene requirements are met and maintained through regular inspections.

Velvet processing involves a cooking process at different temperatures using wet heat followed by a very long period of dehydration. New Zealand velvet processing involves a combination of traditional methods with modern processing technology, resulting in very high levels of hygiene and product quality.

For traditional Asian markets, velvet is mainly exported in this dried, whole stick form.

The New Zealand industry also produces a wide range of further processed velvet products including velvet powder and extracts in capsules, drinks and health tonics, and food products. These further processed velvet products are exported to Asian markets for more modern, less traditional velvet consumers.

They are increasingly popular in western markets, as dietary supplements and natural health products.