Tasty lambs’ tails may soon be off the barbecue menu – Jon Morgan:
FIRST, there’s the acrid smell of burning wool, closely followed by a frenzied crackling as the lanolin sizzles. But then comes the mouth-watering aroma of roasting meat.
Barbecued lambs’ tails are a delicacy savoured by many farmers at this time of year as tailing, or docking, gets under way.
It’s a time of short-lived pain for the lambs but is necessary to prevent greater pain later. The long dangling tail can become encrusted with faeces and attract blowflies. Their maggots feed on the lamb’s flesh, causing great pain and distress.
There’s an art to docking.
Many farms have modern equipment that clamps the lamb and presents it breech-forward to the man or woman wielding a hot iron. With a swift flourish, the tail is severed and the lamb is set free to run bleating to its mother.
Rubber rings can also be used. They cut off the blood supply so the tail drops off in seven to 10 days.
Enough of the tail must be left to protect the genitals and so it can still wag. That’s not so farmers will know if it is happy or not, but so the lamb can spray its faeces away from its body. . .
Tails could prove winner – Terri Russell:
A Southland sheep farmer started docking his lambs this month as part of new research that looks at the effect of docking tails at different lengths.
The three-year docking trial is the first of its kind documented worldwide and was launched by Alliance Group last month when lamb tagging started.
Tail docking is common practice in New Zealand to try to reduce dag formation and the risk of fly strike.
Alliance Group livestock general manager Murray Behrent said the research would help shed light on claims that docking tails too short was an animal welfare issue, and that longer tails improved the growth rate of lambs. . .
Pressure on meat,wool farmers to improve outputs – Tim Cronshaw:
Farmers will put their energies into improving meat and wool production as markets meet a strong headwind from the debt crisis in Europe.
The European recession and unfavourable currency exchange rates would lead to weaker sale prices for lamb and wool in the 2012-13 season, said Beef + Lamb New Zealand economic service executive director Rob Davison.
The forecast for average lamb price at $94 was down on the likely $113 for the 2011-12 season just completed. . .
Dairy chairman urges more focus on image – Neil Ratley:
Southland dairy farmers were congratulated for a job well done but also asked to continue working to improve the industry’s public image at the DairyNZ annual general meeting in Wallacetown.
DairyNZ chief executive Tim Mackle said the dairy industry pumped millions of dollars into the regional economy.
“The average annual revenue from milk production is more than $1.2 million per farm,” he said. “At least half of that money is being spent on farm working expenses and circulating through the local economy.”
Dairy NZ chairman John Luxton said the New Zealand and Southland dairy industry had shown considerable growth and resilience to factors impacting other industries. . .
The way you’d farm if you farmed yourself – Pasture Harmonies:
Think for a moment that you’re a Western consumer contemplating buying some animal protein for dinner that night.
Faced with an array of red and white meat choices, you have a tiny thought in the back of your mind about how the animal that produced that steak or mince or breast grew up.
(Ignoring anthropomorphism) mostly, you’re going to be aware that its life was pretty confined and squashed, and bears very little resemblance to how it would’ve existed in a ‘natural’ world.
However, you’ve got to eat, and pretty much you have Hobson’s choice when it comes to the production source of the meat. . .
New Zealand Winegrowers, the national organisation for the country’s 1,500 grape growers and winemakers, announced today the election of Steve Green as Chair and John Clarke as Deputy Chair.
Mr Green is proprietor of Carrick, a boutique Central Otago winery; he succeeds Stuart Smith of Marlborough who has stepped down after six years in the role. Mr Green has been involved in the Central Otago grape and wine industry since 1994. He has previously served as Chair of Central Otago Winegrowers and has been on the New Zealand Winegrowers Board since 2005, serving for the last three years as Deputy Chair.
Mr Clarke is a Gisborne grapegrower with over 30 years experience in the grape and wine industry. Mr Clarke, who is a former Gisborne Mayor, has previously served for ten years as the Chair of Gisborne Winegrowers and joined the New Zealand Winegrowers Board in 2006. . .
A broader range of online calculators developed to assist farmers to gauge the possible benefits of using urea treated with a urease inhibitor are now available
Summer is just around the corner which in New Zealand typically means drier weather conditions making it difficult to assess the best time to apply nitrogen fertiliser.
Urea treated with the urease inhibitor AGROTAIN® nitrogen stabiliser addresses ammonia volatilisation and offers farmers more flexibility to apply nitrogen when it’s needed most or when it suits them better even if the weather or soil conditions are not optimal. . .
Zespri will introduce the world’s first and only fully compostable fruit labels on all Zespri® Organic Kiwifruit next season.
Zespri’s Global Marketing Manager – Organic, Glen Arrowsmith, explains this initiative is part of Zespri’s leadership role and ongoing commitment to improving the environmental credentials of its products.
“Our international customers – retailers, wholesalers, consumers, governments – are increasingly interested in the sustainability of products arriving in their markets and we’ve invested in research and development to continue to lead the market in this area.” . . .