Prized stock castration frustrates farmer – Andrew Ashton:
After waking up to find someone had castrated two of his bulls, a Hawke’s Bay farmer expected the police to arrest and charge the culprit. Instead he says he was advised to sell up and move.
Pongaroa farmer David Vitsky said the incident was the latest in a litany of stock rustling and rural crime stretching back several years.
But Hawke’s Bay police say they are unable to gather firm evidence to charge anyone.
“We’ve been plagued by a continuous raid of stock rustling, thefts and the police fail to get prosecutions,” Vitsky told Hawke’s Bay Today. . .
Pagan’s shear determination on screen – Sally Rae:
She might be the South’s latest film star but Pagan Karauria is no prima donna actress.
Left in charge of father Dion Morrell’s shearing business while he is in Japan for several weeks, the Alexandra woman has been up every morning between 4.15am and 4.30am.
Her day is full as her mobile phone rings constantly and she ensures the smooth running of seven gangs. But, as she puts it, “I’m just cruising along doing what I love.”
Mrs Karauria’s passion for the shearing industry is undeniable – she is both a shearer and woolhandler and had the remarkable distinction of competing in both disciplines in the All Nations competition at last year’s World Shearing and Woolhandling Championships in Invercargill. . .
(BusinessDesk) – PGG Wrightson says it has no comment on Australian media reporting that ASX-listed agribusiness company Elders is looking to buy it for $600 million.
A column in The Australian says Elders may seek to raise A$300 million via a rights issue to help fund the purchase, with the remainder funded via debt. The PGG Wrightson board “met on Friday to discuss the sale of the business and speculation is building that Elders has already been told that it is the preferred bidder”, The Australian reported. . .
Decision made on fate of defunct Gore meat plant – Sally Rae:
Blue Sky Meats has decided to sell its Gore plant which has been non-operational since late 2016.
Last year, the company announced it was reviewing its options for the unprofitable plant. Options ranged from reinstatement of full operations to an asset sale.
When the plant was temporarily closed, Gore staff were offered secondment to the company’s Morton Mains plant.
In a statement, the company said the decision was not made lightly but the board felt it was the best course of action for the company’s ongoing financial performance.
Blue Sky Meats has released details of its annual report for the 2018 financial year which showed a much improved result with a net profit before tax of $3.7million, compared to a $2.5 million loss the previous year. . .
The science behind the Impossible Burger – Siouxsie Wiles:
Air New Zealand has just announced The Impossible Burger is now available to a minuscule number of their customers, a move described as an “existential threat” by New Zealand First’s Mark Patterson. So what is all the fuss is about?
This week, Air New Zealand announced that Business Premier “foodies” on their Los Angeles to Auckland flights would be able to try out the “plant-based goodness” that is the Impossible Burger. Lamb + Beef New Zealand, which represents sheep and beef farmers, is clearly peeved that our national carrier wouldn’t rather showcase some great Kiwi “grass-fed, free range, GMO free, naturally raised” beef and lamb instead. Mark Patterson, New Zealand First’s spokesperson for Primary Industries even went as far as to put out a press release calling the announcement an “existential threat to New Zealand’s second-biggest export earner”. Meanwhile, vegetarians on social media are left a bit puzzled as to why Patterson is so against them having a special vegetarian option for dinner. My guess is it’s because the Impossible Burger is no ordinary veggie burger. . .
Sheepdog trialists gather for annual battle of wits against woolly opponents in Hāwera – Catherine Groenestein:
“Wallago, Dick! Wallago, Dick!”
Dick the sheepdog’s muzzle is greying but his eyes are still fixed on the sheep. He trots with purpose, rather than running flat out like his apprentice, a youngster called Jay.
After a lifetime of farm work and winning many trials, Dick, who’s 14, can almost work the sheep around the obstacles on a course by himself. . .
Whopping truffle from Waipara farm sets NZ record – Gerard Hutching:
Waipara’s Jax Lee has unearthed a New Zealand record of 1.36 kilograms for a black truffle, worth thousands of dollars when she exports it.
Truffle expert Dr Ian Hall said a similar sized black (or Perigord) truffle had been dug up in Gisborne in the 1990s, “but I’m sure Jax’s would be a New Zealand record.”
Truffles may not be quite black gold, but they are considered the world’s most expensive food. The equivalent weight in gold of Lee’s example is 43 ounces, worth $54,000. . .
A tale of two expos – Post Veganism:
A couple years ago, I attended the Natural Food Expo West for the first time. The section of the main exhibit hall that I first wandered into was row after row of nutraceutical suppliers. These suppliers, including many from China, provided many of the vitamins, minerals, herbs used to supplement and fortify many of the “natural” and “healthy” foods and drinks I’d later see a plethora of elsewhere at this expo. What was less ubiquitous was real whole food, that is food that was minimally processed, well grown or raised and that didn’t need to be fortified or supplemented to be nutrient dense.
So this past April, I returned to Anaheim once again to attend the Natural Food Expo West held at the convention center. This year the event was larger than ever, and I only had portions of two days so couldn’t cover the entire hall. Maybe I just missed it, but all the nutraceutical suppliers seemed to be organized more around the periphery rather than taking so much area on the floor this time. Though there still was plenty of “natural” and ‘healthy” junk food fortified with vitamins, minerals, herbs and- the new rage- probiotics. However, much to my surprise, there was a larger presence of real food with more fermented foods, minimally processed seaweed items, and vinegar as well as plenty of bone broth, jerkies and other grass finished meats . .