New Zealand Economics Competition


On Thursday 27th September ten Macleans students received High Distinction awards at The New Zealand Economics Competition 2012, presented at The University of Auckland Business School.


The competition is a 55 minute exam containing 40 multiple choice questions that test both theory and general knowledge of current economic issues. It is the one of the largest and most prestigious competitions for secondary students, with a main goal of promoting the study of Economics.

The night began with the mingling of students, parents and Economics professors in the main foyer with refreshments which were welcomed by many.

Once warmed up, the crowd was then ushered into the Lecture hall where the main event began: introductions and the presentation of awards.

Professor Ananish Chaudhuri spoke briefly on economics and the decisions leading to him teaching in the field, with many light hearted jokes and anecdotes which were received well by the audience.

Following the warm welcoming, students were presented with their High Distinction Certificates, awarded to those scoring in the top 5% of total participants.

Students with high distinction were:

  • Riki Fujii
  • Andrew Jiang
  • Richard Sampson
  • Abhish Sequeira
  • Yo-Der Song
  • Mihir Tirodkar
  • Andrew Wang
  • Jennifer Zhan

After the high distinction presentations the Adjunct Professor Arthur Grimes spoke to the audience on economics and his experience on the Chair of the Reserve Bank of New Zealand as well as being on the board of the Financial Markets Authority. The topics touched gave an eye opening insight into Economics of New Zealand and the financial workings behind monetary and exchange rate economics.

The presentation of the High distinction awards with monetary awards followed with 2 outstanding Macleans College students gaining 2 awards of $50 and $100. These were:

  • Alan Chen $50
  • Chino Jose San Diego Garcia $100

Finally the night closed with a large group photo, congratulatory messages among attendants and the dusting off of leftover food.


By Andrew Wang

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