What we have to say for ourselves

Gropak is situated in the Manawatu, North Island, New Zealand.

Gropak's distribution centre and packhouse is located just off the main arterial route to Wellington, ten minutes south of Palmerston North.

The Manawatu area experiences reliable rainfall and good sunshine hours.

New Zealand comparatively is geographically small thus putting us in the enviable position of being able to pack product from four different areas - in a very short driving distance, enabling product all year round.

So... what,Exactly do we do?

Sunlite Potatoes Bag
Sunlite Potatoes

SunLite potatoes are tested by official authorities and have a proven 25% less carbohydrates than the common New Zealand Rua potato per serve

SunLite is a light and fresh consumer brand, which immediately stands out on the shelf as a low carbohydrate product.

The unique selling point is the 25% less carbohydrates than the common New Zealand Rua potato per serve as tested in 2015, while the potatoes are still full of good ingredients.

Further do we emphasize on the cooking use of the Sunlite potatoes and the appealing dishes that can be made.

Scenic Fresh Potatoes
Scenic Fresh encompasses a size range of 1kg though to 4kg in prepacked Potatoes – both washed and brushed , Onions – brown and red, carrots and fresh beetroot.

This brand stand for quality , freshness and innovation.

All product is grown in New Zealand, sourced from 3 geographical locations in the North Island and packed under New Zealand GAP ( Good Agricultural Practice)requirements.
Scenic Fresh is Gropak’s Private Brand, which has a 20+ year history for supermarket distribution.
Scenic Fresh potatoes range

Some other brands that you may know us by

Scenic Fresh Beetroot, Scenic Fresh Carrots, Juice Me, GP, Sovereign

We’ve got someideas on how to cook them too...

Salmon & Potato Croquettes

These croquettes are simple to make and utterly delicious – golden and crispy on the outside, light and fluffy on the inside. It’s also a nice way to make a little bit of salmon and a few prawns go a long way.

View Recipe

Salmon & Potato Croquettes



500g mashing (such as agria) potatoes, peeled and chopped into even pieces
200g woodsmoked salmon, skin removed
¾ cup prawns, deveined, shells and tails removed
½ cup celery, finely chopped
½ cup spring onions, finely chopped
Zest of 1 lemon
2 tsp lemon juice
½ tsp dried dill or 2 tsp fresh chopped dill
1/4 cup flour
2 eggs, lightly beaten
2 cups breadcrumbs (I prefer fresh homeade) or panko crumbs
Rice bran oil for frying
Salt and pepper


½ cup mayonnaise
1 tsp chopped capers
1 tbsp chopped gherkin
1 tbsp very finely chopped parsley
3 tsp chopped fresh dill (or 1 tsp dried)
1 tsp sugar
1 tsp lemon juice


Cook potatoes in salted boiling water until tender. Mash, or pass through a potato ricer (don’t use a food processor or it will go gluey). Set aside to cool. Flake the salmon into a large bowl with your fingers. Add the prawns, celery, spring onion, lemon juice and zest and dill, and mix gently to combine. Add the mashed potato and fold everything to combine. Taste and season with salt and pepper.

Using your hands, take about ¼ cup of the mixture, roll it into a small sausage shape, dust with flour, coat lightly in a layer of crumbs, then place on a large plate or platter. Repeat with the remaining mixture.

If you like, at this stage you can dip each croquette in the egg mixture again, then roll once more in breadcrumbs. This makes it extra crunchy.

Preheat the oven to 50c. Heat 2cm of rice bran oil in a large pan over medium high heat. Dip the end of a wooden spoon to test the heat – if bubbles form around it, then the oil is ready. Cook the croquettes in batches until golden brown, turning over with tongs to cook evenly. Place the cooked croquettes on a plate laid with paper towels and keep warm in the oven until all the croquettes are done. To make the tartare sauce, mix all ingredients together, taste and season with salt and pepper. Add more lemon juice if need be. Serve the croquettes with a light salad, a squeeze of lemon and the tartare sauce.


Chocolate Mashed Potato Truffles

So naturally potatoes, creamy and chameleon-like in their way of taking on flavors. These chocolatey on the inside, yummy whatever-you-want on the outside mashed potato truffles!

View Recipe

Chocolate Mashed Potato Truffles


  • 1 cup mashed potatoes (don’t use any with savory ingredients like chives or garlic!)
  • 1 tablespoon butter + 1 tablespoon milk 14 g, 15 mL, if not already in mashed potatoes, or dairy-free alternatives
  • 2 tablespoon honey 15 mL, can sub agave or maple syrup
  • 1 tablespoon cocoa powder 7 g
  • ¼ teaspoon vanilla extract 1.25 mL
  • 1 large bar dark chocolate 200 grams, or dairy-free alternative
  • ¼ cup each of chopped pistachios or whatever toppings suit your fancy, chopped shaved almonds, shredded coconut, cocoa powder


  1. If you’re using freshly made, warm mashed potatoes, mix in butter and milk. If you’re using leftovers that don’t yet have butter or milk in them, melt the butter and mix it in, along with the milk.
  2. Set a wire mesh sieve over a large bowl and, working in batches, push your potatoes through the sieve with a rubber spatula or spoon. This can seem a bit labor intensive, but it’ll give you ultra fine and fluffy mashed potatoes!
  3. Mix honey, cocoa, and vanilla into the potatoes, tasting and adding more honey or vanilla as needed.
  4. Form potato dough into teaspoon sized balls and set on a large plate. Get your preparation station ready by putting your topping ingredients (pistachios, almonds, shredded coconut, cocoa powder and/or whatever else you’d like to roll your truffles in) in small bowls.
  5. Using the double boiler method or the microwave, melt the dark chocolate until ¾ is melted, then stir to melt the rest.
  6. Set a potato ball on a fork and dunk it in chocolate. Let the excess run off then plop it into one of your topping bowls. Spoon toppings over the chocolate then transfer back to your plate. Continue until all of your truffles are coated, then pop them in the freezer for 5 minutes to harden.


  • Store in an airtight container in the fridge for 3 to 4 days.
  • I also tried coating my truffles in caramel then in chocolate, by drizzling them with caramel, dunking in chocolate, then immediately popping in the freezer. They were super tasty but the caramel had some sort of reaction with the potato that made them pretty liquidy. Super tasty, not quite as truffle-y in texture, but I’d definitely encourage you to experiment with it!


Get in touchWe'd love to hear from you


Dampneys Road RD7
Tiakitahuna, Palmerston North,
New Zealand.
Ph: +64 6 329 6716
Fax: +64 6 329 6897
Email: info@gropak.co.nz