Syndicate farming a growing venture – Sue O’Dowd:
School didn’t fit the bill for a young Taranaki man wanting to party and make money.
The man behind Taranaki’s Farm Venture, a business that establishes syndicates to buy and operate dairy farms in Taranaki and the King Country, wanted to get on with life.
Tim Barrett was a pupil at Francis Douglas Memorial College in New Plymouth and principal Brother Peter Bray was adamant he wanted the 15-year-old to stay at school so he could go to university.
“But I had stuff I wanted to do,” the now 50-year-old millionaire businessman said, “and I needed money to do it.” .
So Barrett got his way and embarked on a farming career. He managed to fit in some partying but he was more focused on becoming a farmer, so he followed the traditional path of working for wages and as a variable order and 50/50 sharemilker to dairy farm ownership at Te Kiri in South Taranaki. Along the way he also spent a year in Canada working on beef and cropping farms. . .
Changing world for sheep farming and sheep meat – Allan Barber:
It may be a statement of the obvious, but the world for sheep farming, processing and sheep meat has changed dramatically, particularly in the past 30 years.
The age of massive single shift plants, high wool prices, large stations, the frozen carcase trade with the UK and farm subsidies has disappeared for ever. It has been replaced by a new era in which the main characteristics are no subsidies, less sheep and lambs, smaller, more flexible plants, an increasing proportion of chilled product, higher value co-products with less income from wool, and progressively more trade with markets other than the UK and Europe.
To a casual observer or time traveller who has spent the last 30 years elsewhere, there are still some obvious similarities, but a more careful study would show the differences pretty quickly. For example the swathes of irrigated land from mid Canterbury to Southland with dairy cattle instead of sheep grazing, thousands of hectares now covered with vines in Central Otago, Marlborough, Hawkes Bay and Gisborne, the size of lambs going to slaughter, the volume and price of wool at auction and the number of saleyards round the country would all indicate more than a token shift in farming practice. . .
The South Island’s best farmer grows grapes:
The colourful Peter Yealands, who was named 2013 South Island Farmer of the Year, is hosting the winner’s Field Day at his multi award winning Marlborough winery this Thursday (13 February).
“Federated Farmers congratulates the Lincoln University Foundation for recognising the best of South Island farming through its South Island Farmer of the Year competition,” says Bruce Wills, Federated Farmers President.
“This Thursday, farmers will have a chance to see just why Marlborough entrepreneur and winemaker, Peter Yealands, was named the South Island’s best farmer for 2013.
“From biological lawn mowers using “baby-doll” sheep to his overall ‘vine to bottle’ approach, the Lincoln Foundation is right to say the knowledge shared at this field day will not just be inspirational, but have relevance to all primary industries. . .
Loyalty and contribution to the betterment of the people of Sarawak honoured:
A man whose career has been marked by an outstanding ability to relate to people across a wide spectrum, from poor indigenous farmers and their communities through to commercial agribusiness and industrial companies, senior government officials and political figures at state and federal level, was today (11 February) awarded the Lincoln Alumni International Medal.
Datu Dr Ngenang Ak Jangu of Sarawak, Malaysia has made an outstanding contribution in his home country, in his chosen field of agriculture.
The Lincoln Alumni International Medal is awarded to a former student, or a past or current staff member of Lincoln University who, in the opinion of the Lincoln University Council, has made an outstanding contribution to his or her chosen field, and brought credit to Lincoln University through achievements in a country other than New Zealand. . .
Weakened milk price predicted to fall back to $7 – Gerald Piddock:
An expected softening in milk prices in mid 2014 has bank economists predicting a milk price of around $7/kg milk solids for the 2014-15 season.
This weakened payout is predicted to occur when northern hemisphere production peaks later this year. The resulting extra supply would push prices down, Westpac senior economist Anne Boniface said. The bank had forecast an opening price of $7.10/kg MS for the 2014-15 season.
“We’re expecting dairy prices to soften a little bit over the course of 2014 as global supply increases.
“It was still a good price. It’s not quite as good as 2013-2014, but not too bad either.” . . .
A floral fight against green terrorists:
Flower power is alive and well in the Waikato. No, it’s not a hemp-wearing, nettle-tea drinking hippy commune promoting pacifism. Rather, depending on where you stand in the food chain, this one’s a bit more sinister. In fact, it’s designed for death.
No need to alert the authorities, however. The horror is taking place at a more microscopic level, and it’s all for a good cause.
To promote biodiversity and reduce the use of pesticides, award winning food company Snap Fresh Foods has teamed up with Lincoln University to harness the pest-killing attributes of flowers. More to the point, the flowers are being used to attract the right kind of killer insects. . .
Enjoy your kiwi heritage – rafting the Clarence - Stephen Franks:
I’ve just come off 6 days rafting down the Clarence River with 13 friends. We’re raving about good times that surpassed all expectation.
The river starts above Hanmer and reaches the sea near Kaikoura. Rafting it should be on every New Zealander’s heritage ‘must do’ list, like the Otago Rail Trail.
Do it for the scale of the country, its emptiness, the clarity of the sky, the alternating serenity and rush of rafting. Do it to enjoy the chatter of your raft-mates, the walking and climbing from campsites among scrub and snowgrass. Do it to swim in deep blue pools and drink the water you swim in all the way down. Do it to boil the billy on wood fires and taste the difference between manuka and willow smoke in your tea. Do it to be without electronic contact for the entire trip.
Do it to sip your Waipara wines as the swallows zip and dart over your camp after insects in the evening. . . .