Fonterra Spreyton site protecting central north burrowing crayfish from extinction

Fonterra's Spreyton factory site is 100 hectares but only 20 per cent of that is used for manufacturing

The site includes Cockers Creek, which flows into the nearby Mersey River.

The swampy area, near the creek, is home to many species of crayfish, including the central north burrowing crayfish, which is a threatened species.

READ MORE: Sustainability, environmental credentials need to be backed with practical action, says dairy processor

Fonterra's southern environmental and technical manager James Smith said the central north burrowing crayfish grew up to 10 centimetres in size.

"These critters can fit in the palm of your hand - although few people get the chance to meet one," he said.

"That's because they are hard to find and usually all that can be seen is a burrow entrance, often with a raised chimney of pelleted mud surrounding it."

Mr Smith said it was "cool" that the site was home to the crayfish and other wildlife.

"We do assessments on these areas to make sure there is no adverse impacts on these areas," he said.

"From my time working here, there has never been adverse number of burrows so I would say the population is quite good from my observation.

"Once you get an understanding of what you have, it is pretty cool.

"They add to the diversity of the site and it's quite cool to have them here, along with quite a few other crayfish species and white-bellied sea eagles, eastern barred bandicoot and green and golden bell frogs as well as many other well-known animals."

READ MORE: Dairy Sustainability Framework celebrates 10th anniversary

Mr Smith said the company always had a passion for biodiversity and sustainability.

"It was vitally important for us that when the site was set up in 1997, our focus was on maintaining those areas," he said.

"The manufacturing part of the site needed to be flat and suitable but the rest of the site remained untouched."

Want to read more stories like this?

Sign up below to receive our e-newsletter delivered fresh to your email in-box twice a week.