Rural round-up

15/04/2021

We just can’t leave it to beaver – Jacqueline Rowarth:

The lucky country is New Zealand.

We have water in abundance. It falls out of the sky and flows out to the sea. It is termed ‘renewable’.

A series of reports from Berl (Business Economics and Research Ltd) make the abundance clear: New Zealand has about twice the quantity of freshwater on its area than United Kingdom, and about four times that of China and the United States of America. On average, New Zealand receives about twenty times the volume of freshwater per square kilometre of area than does ‘unlucky’ Australia.

Per head of population, the figures indicate luxury – far more water per person than is needed to support a population with a mixed economy and a relatively high standard of living. Berl has calculated that New Zealand receives over 24 times the amount of water per person than France, for instance. . . 

Wāhine workers: Changing the face of forestry – Carmen Hall:

Some didn’t get out of the van. Others lasted a day. Some made it through the week. Two originals remain.

Welcome to Truedy Taia’s world. She is the crew manager for an all-female team that work for Mahi Rakau Forest Management – an initiative that became a reality in 2019.

Today the women are out the back of Kawerau with the Tarawera mountain ranges in the distance.

Taia is trudging out of the forest, the back of her hand wipes sweat from her brow as she stamps on bramble and navigates her way through rotting logs and debris. . . 

Agromining: Farming of metal-extracting trees and plants could replace mining :

When scientist Alan Baker made a cut in the side of an exotic plant in the Philippines jungle, the sap that bled out had a jade-green glow.

The shrub was a newly discovered species, soon to be known as Phyllanthus Balgooyi, one of a rare variety of plants that naturally suck high amounts of metallic elements from the soil.

The fluorescent sap turned out to be 9 percent nickel.

It was a welcome finding, but not a surprise, as Professor Baker’s research into so-called “hyperaccumulators” had already uncovered species that seemed to thrive on everything from cobalt to zinc, and even gold. . .

Southern hop growers find ready local market – Sally Rae:

When thinking of hop-growing regions in New Zealand, Garston doesn’t immediately spring to mind.

But an enterprising Southland farming family believes there is great potential in the area — and a craft brewery up the road in Queenstown reckon they are on to a good thing.

The McNamee family first planted hops on their Garston property in 2016. The family has been on the land for more than 140 years and farms mostly sheep and crops.

While having a beer with a mate one day, James McNamee started thinking about how craft brewers in New Zealand were struggling to get New Zealand-produced hops and he thought it was a shame that beer was being made with imported hops. . .

Former Mataura mill to manufacture hemp – Sandy Eggleston:

Growing therapeutic hemp could be a “home run” for Southland farmers, Southern Medicinal managing director Greg Marshall says.

The Dunedin company is setting up a hemp propagating and manufacturing business in the former Mataura Paper Mill.

Mr Marshall said trials showed hemp was a good crop to plant in wet areas of farms and could be part of farmers’ riparian planting plans.

“It sucks up nutrients, it becomes a barrier to stop nitrate flowing into the waterways, it sucks up carbon … it reduces pollution,” Mr Marshall said. . .

Agroecology in Africa: Silver bullet or pathway to poverty? – Joseph Opoku Gakpo:

A model of agroecology that limits farming inputs in Africa to solely indigenous materials is meeting resistance from farmers and others who worry it will most likely force even more people on the continent into poverty and hunger.

“The agroecology promoters will use terms like indigenous foods, indigenous crops, indigenous everything. Like we want to exclude new varieties that are coming. But even the corn we eat today is not from Africa. It’s from America,” observed Pacifique Nshimiyimana, a young farmer and agricultural enterpreneur from Rwanda.

“Corn has been here for many generations,” he noted. “And the varieties my grandma had are no longer responsive to today’s climate situation. This means we need to adapt to new seeds that are resilient to climate change.” . .


Rural round-up

04/04/2018

The future of everything: Why the third industrial revolution is a risk to NZ – John McCrone:

Who is Jeremy Rifkin and why does he have economists worried? After Europe and China, his message of disruptive change is now stirring interest in New Zealand. JOHN MCCRONE reports.

Artificial meat gets you thinking. If it is another exponential technology – a wave breaking over the world in the next five to 15 years – how can the New Zealand economy survive?

Auckland food futurist Dr Rosie Bosworth sounded the alarm bells at the Tipping Points conference, hosted by the Environmental Defence Society (EDS) last August.

Bosworth says lab-grown meat only got going in 2013 when a Dutch university start-up – funded by the wealth of Google’s Sergey Brin – managed to culture strips of beef muscle and produce a first hamburger patty.

Now there are a whole host of high tech start-ups flooding into the field, aiming to make artificial yet realistic everything, from chicken and fish, to milk and even leather, she says. . . 

State of Pass road upsets residents – Sally Rae:

Motorists travelling through the expansive tussock country of  Danseys Pass are drawn to the mountain  route for many reasons.

Often, says local woman Jo Todd, it is emotion that is behind the trip which links the Waitaki district to Central Otago.

“It’s an iconic road …  it’s on their bucket list. It’s a road that polarises people — people hate it or love it. People always have stories about the road.”

They shared those stories when they stopped at her lavender farm and shop and often conversations mentioned the state of the road.

Last  week, Mrs Todd and neighbour Mary Hore expressed disgust at the road’s condition on the Waitaki side of the pass. . .

Royal Easter Show shearing: Rowland Smith wins 40 in a row:

Hawke’s Bay shearer Rowland Smith’s domination of New Zealand’s world-class shearing elite continued when he had his 40th New Zealand finals win in a row at the Royal Easter Show in Auckland.

His successful defence of the Northern Shears Open title was his 44th win in 46 competitions in New Zealand in the last 15 months, during which the only deviations from the picket-fence form-line were a fourth placing at the Rotorua A and P Show on January 29 last year and a semi-final elimination at the Tauranga A and P Show on January 14 this year.

On Saturday he staved-off a bold challenge from Southland shearer Brett Roberts to win by half-a-point in a five-man final of 20 sheep each, decided mainly by the six seconds margin at the end and the quality of the sharing in the race, in front of the unique Auckland crowd mixing the normality for the farming and shearing community with the intrigue of the city dweller and the phone and camera waving tourist throng. . . 

Silver Fern Farms Co-op reports positive result, dividend and patronage reward:

Silver Fern Farms Co-operative has reported a net profit after tax (and before losses from discontinued operations) of $7.8 million for the 15 months ended 31 December 2017. After accounting for discontinued operations, the 15-month period was a net loss of $5.6m.

Silver Fern Farms Co-operative chairman Rob Hewett says the accounting result for the first period of the partnership has a high level of complexity to account for the changes in company structure over the period.

“We expected some complexity in reporting for this period as we account for the transition, and it does contain some abnormal factors related to the transaction which we will not see in future years. Firstly, the Co-operative has moved to a December year-end, which necessitates a 15-month result for this period. From now on we will have standard 12-month reporting periods. 

How Ireland is turning into a food processing giant – Catherine Cleary:

Move over Kerrygold butter – Ireland’s real food export success story is in unbranded food ingredients such as whey and vanilla

Here’s a small eureka moment in the Irish food world. The head of a large food company has had a long day in a conference room with executives from an Irish food ingredients giant. They finish with a grazing trip around the hottest cafes, restaurants and cocktail bars. In a bar, someone serves a Bloody Mary garnished with a piece of crispy bacon. He takes a sip, puts down the glass and declares: “Now that’s what I want my burger to taste like.”

It’s as far from the picture of Irish food as it gets but ingredients like a Bloody Mary bacon seasoning are an untold part of Ireland’s food story. If you dream it, there is a team of scientists in Irish labs that can probably make it happen. . .

The woman who rode Australia’s longest trekking route – a photo essay :

Alienor Le Gouvello travelled more than 5,000km with three wild horses and a dog. For her forthcoming book Wild at Heart, photographer Cat Vinton joined her for part of the journey to capture the beauty and isolation of a year-long trek through the Australian bush.

From a young age, Alienor Le Gouvello developed a passion for travelling and adventure. Her previous expeditions include a horseback trek in Mongolia at age 22 and a sidecar motorbike expedition from Siberia to Paris. Le Gouvello, originally from France, was working with an Indigenous community in Docker River near Uluru in the Australian central desert when she first discovered the existence of wild brumbies. In 2015, she embarked on her longest solo journey: 5,330km along the Bicentennial National trail, Australia’s longest trekking route, beginning in Healesville in Victoria and ending in Cooktown, Queensland, with just three wild horses and her dog for company. Since it opened in 1988, only 35 people have completed the trail. Le Gouvello is the second woman to complete the trip and the only person to have the same horses from beginning to end . . 


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