Driving along State Highway One, just north of Levin, the sight of new tunnel houses at Lewis Farms signals an ambitious chapter in the farm's history.
This multi-generational enterprise, owned and operated by the Lewis Family, is undergoing significant expansion while thoughtfully planning for the future. With roots in dairy and asparagus farming, the family has steadily diversified into strawberries, and a thriving on-site shop. Today, Lewis Farms employs approximately 170 staff during peak seasons and is a cornerstone of Horowhenua’s local economy.
Photo Cameron Lewis and his father Geoff Lewis
Background
The Lewis family’s farming legacy spans multiple generations. Cameron, manages the group’s diverse portfolio. With a finance degree from Massey University and a background in banking, Cameron has applied his expertise to enhance the farm’s business strategy.
Lewis Farms operates two primary businesses:
Lewis Dairy: The pastoral arm milks 850-900 cows with a team of seven staff.
Tendertips: The horticultural division specialises in asparagus and strawberries while managing the on-site farm shop.
The diversification into strawberries was driven by the need to balance seasonal labour demands for asparagus. Starting in 2015, the family explored strawberry production to provide year-round employment opportunities. The decision to grow strawberries in tunnel houses marked a pivotal shift. Recognising that outdoor strawberry farming was becoming less viable due to climate variability, the family invested in protective cropping.
Cameron. “Tunnel houses shield the crops from unseasonable weather, such as hail, cold snaps, and rain, which can compromise quality and shelf life”.
The transition has not been without challenges. In their first year, the farm suffered significant losses due to improperly prepared growing medium, resulting in the loss of the entire strawberry crop. Despite this setback, the family’s resilience and commitment to learning helped them optimise their methods. Today, tunnel houses have doubled production and positioned Lewis Farms as a producer known as growing the sweetest strawberries in the country.
Innovation and Research
Lewis Farms continuously invests in innovation. They are currently trialling a new strawberry variety from the UK, which promises exceptional flavour and a unique crunch. This “IP variety” is exclusively available to three New Zealand growers, showcasing the farm’s commitment to staying ahead of market trends. To learn more about the variety, Cameron has travelled to Tasmania and their consultant has made some recommendations, including to their tunnel house airflows.
Temperature management within the tunnel houses is another area of focus. By optimising temperature readings and adjusting tunnel designs, the farm can achieved a 6% improvement in production, equating to an additional 34 tons of strawberries annually. These refinements highlight the critical role of agronomy in maximising yields.
Lewis Farms is committed to sustainability. Coconut husk (coco coir), used as a growing medium for strawberries, is repurposed and spread across the asparagus fields every two years. This circular approach minimises waste and enriches soil health.
Technological advancements play a significant role in the farm’s operations. The asparagus sorting machine, imported from Germany, processes 34,000 bunches daily, using algorithms to ensure consistency and quality. This efficiency extends to procurement and logistics, where careful planning ensures timely delivery of supplies from overseas.
Farm Shop : A Destination Experience
What began as a modest outlet for asparagus and strawberries has evolved into a vibrant destination and on Trip Advisor, it features #2 on the things to do.
The farm shop now employs ten staff and offers a wide range of local products, including Udderly Organic Milk, Potter Brother and Baked Dane crackers.
The shop’s success has led to further innovations, including the production of raspberry and strawberry jam. This initiative not only utilises surplus fruit but also provides winter employment for retail staff.
“We were told early on that if you’re going to have a strawberry shop, you need an ice-cream machine,” says Cameron. The addition of more machines has reduced wait times and enhanced customer satisfaction.
Visitors can enjoy shaded seating, a children’s playground, and signature treats like fresh strawberries in a cup, covered in Whitaker’s chocolate or real fruit ice cream. The shop also provides a behind-the-scenes view of the asparagus processing and packing facility, adding an educational element to the customer experience.
Despite its successes, Lewis Farms faces challenges, including labour shortages, regulatory requirements, and rising costs. The family’s hands-on approach and adaptability have been key to navigating these obstacles.
“How we grow strawberries in New Zealand is very hard and high risk,” notes Cameron. The farm’s agility and family-oriented management style enable it to respond quickly to changing conditions.
Lewis Farms exemplifies a blend of tradition and innovation. From their roots in dairy and asparagus farming to their pioneering work in strawberry production, the Lewis family has built a resilient and dynamic enterprise. Their focus on sustainability, workforce development, and cutting-edge technology positions them for continued success.
As they look to the future, the Lewis family remains committed to their core values: producing high-quality products, supporting their community, and embracing innovation.
Their future plans include building an onsite village to house the RSE workers. At present their cultural integration is supported by pastoral care initiatives, including a Samoan minister who oversees worker health and well-being.
Their story is one of adaptability, vision, and a deep commitment to community and family farming values.
