He founded an ethical dairying company that would allow calves to stay with their mothers. Last week, Glenn Herud had to admit that his enterprise had failed.
I’m a third generation dairy farmer. The milk business is the only business I know. Four years ago I decided to find a way to do dairy in a more sustainable way.
I know New Zealanders want this. They want the land treated better, they want rivers treated better, and they want animals treated better. And they would like the option to buy their milk in something other than plastic bottles.
I founded Happy Cow Milk to make a difference. But last week I had to admit to myself that I failed. . .
Record butter prices expected: economist – Simon Hartley:
Households, restaurants and bakeries be warned, butter prices are expected to rise well above last year’s records, already sitting just 5% below the highs set last September.
ASB senior rural economist Nathan Penny said butter prices were already well up on the same period a year ago, and the seasonal lull in New Zealand milk production was still to come.
“We anticipate butter prices will shatter last year’s records over coming months,” Mr Penny said.
In October last year, butter prices were up more than 60% against a year earlier. By November, one Dunedin supermarket’s cheapest 500g block cost $5.90 and there were reports of $8 blocks in other Otago towns. . .
A commercial diagnostic tool which will allow farmers to test for cattle disease Mycoplasma bovis themselves is being developed by a partnership comprising commercial laboratories, industry representatives and the Ministry for Primary Industries (MPI).
The tool will be released once sampling guidelines, a testing strategy and possibly an accreditation programme have been developed – to ensure the test can be accurately applied and interpreted. . .
There’s more M bovis to come yet – Glenys Christian:
Up to three to four years of Mycoplasma bovis monitoring will be needed and more infected animals will probably be found next year, Primary Industries Ministry senior policy analyst Emil Murphy says.
“It doesn’t make animals sick directly,” he told Auckland Federated Farmers executive.
“It’s more like a cold sore where something happens to an animal which is weak already and M bovis jumps in and makes it worse.”
Genetic analysis showed the local strain of M bovis is quite different to that seen in Australia for the last 10 years. . .
The iwi involved in a peat mining venture in the Far North says it’s disappointed the Conservation Minister wants to derail it.
The Auckland company Resin and Wax Holdings has been granted resource consents to dig over land owned by the iwi Ngāi Takoto, in the Kaimaumau wetland.
The company plans to extract valuable industrial compounds from the peat, using a chemical process perfected in the United States.
The project has had several government grants from the Callaghan Innovation fund. . .
Co-ops also present in German ag – Sudesh Kissun:
The power of cooperative agriculture is proudly on display at a dairy farm near the German city of Dresden.
The Agrargenossenschaft Gnaschwitz (Agri Co-op), in the town of Gnaschwitz, milks 460 cows year round with eight Lely robotic machines. Lely recently unveiled its new Astronaut A5 machine.
The co-op is owned by about 100 shareholders, each owning a small parcel of the farm. Following the reunification of Germany in 1990, land seized by the former communist regime in East Germany was returned to people if they could show evidence of their family’s ownership. . .
Human ingenuity and the future of food – Chelsea Follett:
A recent article in Business Insider showing what the ancestors of modern fruits and vegetables looked like painted a bleak picture. A carrot was indistinguishable from any skinny brown root yanked up from the earth at random. Corn looked nearly as thin and insubstantial as a blade of grass. Peaches were once tiny berries with more pit than flesh. Bananas were the least recognizable of all, lacking the best features associated with their modern counterparts: the convenient peel and the seedless interior. How did these barely edible plants transform into the appetizing fruits and vegetables we know today? The answer is human ingenuity and millennia of genetic modification.
The pace of technological advancement can be, if you will pardon the pun, difficult to digest. Lab-grown meat created without the need to kill an animal is already a reality. The first lab-grown burger debuted in 2013, costing over $300,000, but the price of a lab-grown burger patty has since plummeted, and the innovation’s creator “expects to be able to produce the patties on a large enough scale to sell them for under $10 a piece in a matter of five years.”
People who eschew meat are a growing demographic, and lab-grown meat is great news for those who avoid meat solely for ethical reasons. It currently takes more land, energy, and water to produce a pound of beef than it does to produce equivalent calories in the form of chickens, but also grains. So, cultured meat could also lead to huge gains in food production efficiency. . .