New Zealand’s agricultural innovation is helping businesses in the meat industry flourish in Asia’s diverse market.
Greenlea’s managing director Tony Egan said halal meat exports to Asia’s large muslim populations has been made possible by electrical stunning of animals before slaughter.
Electrical stunning was pioneered in New Zealand. The method desensitises the animal, making it an acceptable compromise to traditional halal practices. . .
Award for ‘can-do’ essential oil venture – Sally Rae:
Otago-based ForestPlus Oils has received accolades at the New Zealand Wood Resene Timber Design Awards for its essential oil distilled from Douglas fir trees.
The company was the winner of the Scion-sponsored novel application of (wood) fibre category at the awards, held in Auckland.
Since July 2015, it has removed and processed more than 1.3 million kg of biomass from road edges and wildings. The tree material would otherwise be considered a waste product. . .
The weather is not playing ball for Marlborough grape growers, who will be praying for sun heading into harvest after more rain at the weekend.
Grapes for sparkling wine are already coming off the vines, but harvest proper does not start until later this month when sauvignon blanc grapes hit the right sugar levels. . .
Gardyne takes gold at Grammies – Sally Rae:
Ida Valley farmer Robert Gardyne has been named Producer of the Decade for the Beef + Lamb New Zealand Golden Lamb Awards.
Mr Gardyne was a finalist in 2007, 2009, 2010, 2011 and 2012 before winning the grand champion title last year. It was the first time the competition had been won with a Perendale.
This year, he was runner-up in the best of breed (traditional) class, with a Perendale lamb and highly commended in best of breed (open) with a Perendale/Suffolk/Texel. Both lambs were processed at Alliance Group’s Lorneville plant. . .
Sheep milk ‘fantastic’ says top chef – Jill Galloway:
A top New Zealand chef is serving up the benefits of using sheep milk in his creations as the potential for the product is discussed in the city.
Marc Soper, executive chef at Wharekauhau Estate in Wairarapa, showed off his cooking talents to 150 people at the Sheep Milk New Zealand Conference in Palmerston North this week.
Soper, who was named New Zealand’s top chef last year, said he used sheep milk yoghurt, cheeses and gelato in his dishes. . .
Dairy outlook cools down – :Keith Woodford:
The latest dairy auction on 7 March has brought a cool breeze to the dairy outlook. There are signs it could turn even colder at the next auction.
Whole-milk powder (WMP) at this last auction was down 22 percent to US$2785 from the 6 December 2016 high of US$3593. Skim milk powder (SMP) was down by 20 percent compared to December.
The decline has come as a surprise to many farmers and commentators, but the signs were there and had been building. As one derivatives broker said to his clients in the week before the latest auction, it was going to be ‘wretched’. And it was. . .