More than 50,000 people made withdrawals from their KiwiSaver accounts on the basis of hardship in the year to June - compared to about 18,000 five years ago.
KiwiSaver provider Simplicity chief economist Shamubeel Eaqub said the increase started in 2023 and the reasons were easy to understand - the recession and cost-of-living crisis were putting ongoing pressure on people's budgets.
"But some context - the number of hardship withdrawals were 1.6 percent members, and 0.3 percent of savings. The hardship, as is true for the wider society, is concentrated pain among a few," Eaqub said.
Sorted's personal finance lead Tom Hartmann told Nine to Noon, it was likely the ability to withdraw from KiwiSaver was giving people "peace of mind" that if their situation worsened they could draw on their savings.
He said the average withdrawal was $8800.
For someone in their 30s, earning $75,000 a year, a withdrawal of that size in a year could reduce their not-inflation-adjusted final balance by about $40,000.
Hartmann said there had not been an increase in savings suspensions, which indicated that the withdrawal was a temporary stop gap for people who would get back to making contributions.
People can opt to stop contributing to KiwiSaver for a year at a time, and can renew the suspension at the end of the 12 months.
The number of people on a savings suspension had dropped from 89,000 a year ago to 85,000.
Hartmann said the key thing for people considering a withdrawal was to make it a last resort.
"Typically there are other sources of support that need to be explored first."
Financial helpline MoneyTalks was one option, he said.
"The team there have reporting seeing an increase in even middle-income people exploring their options."
Eaqub said for people making a withdrawal, it was often a choice between "certain hardship today versus more savings later in life".
But he said the situation was worse for those without KiwiSaver.
"Many low-income people do not contribute to KiwiSaver, because the employee contribution lowers their take home pay. But they also miss out on the employer contribution and government subsidies. It means when non-contributors face hardship, they do not have this fallback."
But Rupert Carlyon, founder of Koura KiwiSaver, said people on lower incomes could build up good balances.
"Someone earning $60,000 contributing 3 percent will end be putting in [about] $3500 per year, so over 10 years plus returns that really adds up.
"You can easily see a $60,000 salary becoming a $45,000 balance over 10 years. That is the power of KiwiSaver, we are often encouraging people to save that would not otherwise do it."
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Neighbourhood Challenge: Who Can Crack This One? ⛓️💥❔
What has a head but no brain?
Do you think you know the answer? Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm on the day!
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Poll: 🗑️ Would you be keen to switch to a fortnightly rubbish collection, or do you prefer things as they are?
Aucklanders, our weekly rubbish collections are staying after councillors voted to scrap a proposed trial of fortnightly pick-ups.
We want to hear from you: would you be keen to switch to a fortnightly rubbish collection, or do you prefer things as they are?
Keen for the details? Read up about the scrapped collection trial here.
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83.3% Same!
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16.7% Would have liked to try something different
7 tips for buying your Christmas ham
It’s the centerpiece of the Christmas table, so when you’re peering into the supermarket chiller or ordering from the butcher, choosing the perfect ham can feel like a daunting task.
Here are some things to keep in mind when choosing one to bring home with you.
1. What type of ham to buy
You’ve got some decisions to make when it comes to the type of Christmas ham you’re going to buy.
Cooked on the bone (COB) ham is the traditional Christmas ham. If you’re buying a half ham, you’ll have the choice of the shank or fillet end. The shank is the part with the bone sticking out that gives the ham that traditional look. The fillet end is the round part that gives more meat. If you’re deciding whether to get a whole ham or half, consider how quickly you’ll be able to eat it all. You only have about a week to eat an opened ham before it will go off, so it can be a good idea to get two halves. That way you can eat one half during the week of Christmas and save the other for January.
Champagne ham has had the bone removed and only has the hock left on, so it’s easier to carve.
Pressed ham – also known as continental ham – has had the bones removed and has been pressed, so it’s also easy to carve.
2. Check the pork percentage
The label on a packaged ham will say what percentage is actually meat. Hams are injected with brine, to keep them moist, and additives. The brine injection level for manufactured hams is usually between 10% and 35% of the ham's weight. A manufacturer that wants to produce a cheap ham will add more water to bump up the weight.
3. Know how to tell if it’s New Zealand pork
By far, most of the hams bought in New Zealand this Christmas will be from pigs reared overseas. New Zealand imports pork from about 25 countries. It’s frustrating for New Zealand pig farmers because this ham can come from farms that don’t have to meet the same animal welfare standards as we have in this country. As a result, overseas meat is often cheaper.
If buying New Zealand pork is important to you, look for:
words on the packaging like ‘New Zealand pork’ or ‘born and raised in New Zealand’
4. Have a good look at the ham
If you’re going to be glazing your ham, look for one that is covered in a finger-thick layer of fat. This will give you the thickness you need to make good score lines.
New Zealand Pork’s website also advises looking for a ham that has a meaty texture rather than one that looks wet or rubbery. It says the ham’s skin should be smooth with even colouring. “If the knuckle is sunken, it may be overcooked. If the rind is buckled or uneven, it may be a sign of dryness.”
5. Ask a lot of questions
If you’re ordering your pork from a butcher, you probably won’t be able to compare hams like you would at the supermarket. So, make sure you ask lots of questions, now that you know what you’re looking for.
You could ask:
Is the ham made from New Zealand born and farmed pork?
What will be its injection percentage?
What flavours will it have?
You could even ask if there’s a glaze the butcher thinks would work particularly well with those flavours.
6. Know what size you’ll need
If the ham is the only meat on your Christmas menu, New Zealand Pork advises allowing 1kg of ham for five people. Or if you’ve got other meat options, 1kg will feed about six to eight people.
7. Know the best hams in New Zealand
The best hams of the year were awarded at the 100% New Zealand Bacon & Ham Awards earlier in the year so you can check out which ones got medals. Some of them are only available in the city the butcher is based, but a Farmland boneless ham available nationwide won a gold award and Woolworths bone-in and boneless hams picked up bronze.
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