A legacy of innovation: The Robinson family’s food story comes full circle

For NZFIN Business Development Manager, Jarrod Robinson, food innovation is more than a profession. It is part of his family history.

Jarrod comes from a family with over 100 years of involvement in New Zealand’s horticulture and food manufacturing industries. His great-grandfather, Thomas Robinson, emigrated from Clough, County Down in Northern Ireland in the late 1800s and, after years working across New Zealand, established Ardilea Orchard on Main Road, Stoke in 1910.

At 70 years old, Thomas planted apple and pear trees on the site, beginning what would become a remarkable family legacy. The orchard grew into Robinson Bros., a business that produced apples and pears for domestic and export markets before expanding into apple wine, fruit juices, cider and other fruit-based products.

Across the generations, the Robinson family continued to adapt. Robinson Bros. was an early adopter of new technology, including the first Caterpillar tractor sold in Nelson, and later became known for high-quality, preservative-free fruit juices. The business eventually merged with Tasman Bay Fruit Juices, continuing its innovation in New Zealand’s food and beverage industry with a strong commitment to GE-free ingredients.

That willingness to try new things, respond to changing markets and keep adding value to local produce is part of the story Jarrod grew up around. “Growing up on the orchard gave me an appreciation for food production from the very beginning,” says Jarrod. “I spent countless hours around the factory, orchards and packaging lines, and it sparked a fascination with how products are developed, manufactured and brought to market.”

That early exposure led Jarrod to study Food Science and Technology at the University of Otago, before building a career spanning more than 25 years in food innovation, commercialisation and market development, including ten years working with Kono NZLP / Wakatū Incorporation. That background gives him a practical understanding of what it takes to turn food ideas into commercial products.

Now, through his role with the New Zealand Food Innovation Network, Jarrod is helping other New Zealand food and beverage businesses navigate their own innovation journeys.

“Looking back, it’s probably no surprise that I’ve ended up at NZFIN,” says Jarrod.

“While the products and technologies have changed dramatically since my family’s early days making apple juice and cider, the motivation remains the same, helping great New Zealand food businesses turn ideas into successful commercial products. It feels like a natural continuation of the journey my family started well over a century ago.”

For Jarrod, that journey is especially meaningful in Nelson and across the South Island, where many food and beverage businesses are working with strong raw materials, regional capability and ambitious ideas, but may not always have easy access to the facilities, technical expertise or commercial pathways needed to scale.

Jarrod’s focus is on helping more businesses understand and make use of the support available through NZFIN and its wider partner network. That includes working alongside regional economic development agencies, industry partners, researchers, manufacturers and advisors to help businesses find the right pathway forward.

Food innovation is rarely a straight line. It takes persistence, practical knowledge, commercial judgement and a willingness to test, learn and adapt. The Robinson family knows this well.

More than a century later, that legacy continues through Jarrod’s work with NZFIN, helping ambitious New Zealand businesses access the capability, connections and confidence they need to turn ideas into action and realise their ambitions.

Thanks to Tracy Allan, whose original article can be found here.