Meroir- the Taste of Place in New Zealand Greenshell™ mussels

As hospitality tutors working specifically in the food area, we have previously researched regional flavours of lamb under the French perception of the essence of food and culture being formed on the foundations of le gout de terroir (the taste of the land). This led to our interest in investigating further whether a similar concept exists in Aotearoa New Zealand, this time choosing Greenshell™ mussels, as they represent a large part of New Zealand’s seafood culinary culture. This research investigates the unique attributes of New Zealand Greenshell™ mussels from three distinct regions: Marlborough Sounds, Whakatohea Opotiki, and Coromandel. 

The study explored how regional differences in marine ecology influence the flavour, aroma, colour, and texture of mussels, a concept known as “meroir.” By analysing sensory evaluations conducted by a panel of tasters, the research highlights the correlations between various attributes such as flavour intensity, saltiness, juiciness, bitterness, sweetness, and tenderness.

The findings reveal that environmental factors, including local fishing practices, climate, water temperature, and composition, significantly impact the quality and characteristics of mussels. These differences underscore the importance of understanding regional variations in seafood, which can inform sustainable practices and enhance the culinary experience.

By aligning with the Faculty of Business, Design and Service Industries’ strategic intent and sharing our research process, the study equipped our students with knowledge about flavour and sustainability, fostering positive relationships between academia and industry, and highlighted regional economic development and food tourism.