Rural round-up

January 22, 2014

Rural contracting nears a billion-dollar-a-year industry:

New Zealand’s rural contracting industry contributed almost a billion dollars to the country’s economy last year, according to recently published research.

Rural Contractors New Zealand (RCNZ) says a report, prepared for it by research company Infometrics, shows that the rural contracting sector contributed some $947 million to New Zealand’s GDP in 2013.

“This research shows that the rural contracting industry is not only a major contributor to our all-important agri-sector, but also a strong and vital part of New Zealand’s over all economy,” says RCNZ chief executive Roger Parton.
This contribution to the national economy came from some 5255 registered rural contracting businesses. . . .

Hastings apple orchard attacked:

A Hastings fruit and vegetable grower is picking up the pieces after vandals destroyed 5,500 apple trees on one of his orchards.

Kulwant Singh says he arrived at the orchard one morning in November to find his 10 hectare apple block had been destroyed.

He says it was a deliberate attack by people who knew what they were doing.

He says 100 rows of trees had been cut or snapped in such a way as to destroy them. . .

Queenstown chef wins accolade – Hamish McLeod:

A Queenstown chef has been named one of New Zealand’s “culinary rockstars”.

Ben Batterbury, head chef at the True South Dining Room at the Rees Hotel in Queenstown, was one of five chefs awarded the Beef + Lamb New Zealand Ambassador Chef title, and was the only one from the south.

Beef + Lamb NZ communications manager Kim Doran said 2014 was the second year Mr Batterbury had received the title.

The five ambassadors were chosen from 164 recipients of the 2014 Beef and Lamb Excellence Award. . .

Gates speaks at ag innovation forum:

BILL GATES will call on participants to help create another agricultural revolution in our lifetime to support a world where most of the poorest are farmers.

He will speak upcoming Global Forum for Innovations in Agriculture (GFIA), which claims to be world’s largest showcase of game-changing agricultural innovations and technology.

The solutions-driven event and will run from February 3-5 at Abu Dhabi’s National Exhibitions Company (ADNEC). . .

 

 NSW mine licence cancellation emotional news for farmer – Lisa Herbert:

A Hunter Valley farmer who’s been fighting a nearby mine proposal for the past five years says the NSW Government’s decision to rip up the mining licence caught him by surprise.

Late yesterday afternoon Premier Barry O’Farrell announced the Government will introduce legislation to cancel the exploration licences for Doyles Creek, Mount Penny and Glendon Brook; mines that were at the centre of two high-profile corruption inquiries.

In December, the Independent Commission Against Corruption (ICAC) recommended the cancellation. . .

Campaign touts benefits of wool:

An international wool industry leader is crediting the ongoing Campaign for Wool for raising awareness of the environmental benefits of the fibre.

Peter Ackroyd, chief operating officer of the campaign and president of the International Wool and Textile Organisation (IWTO), is in New Zealand to meet wool industry representatives.

He said the four-year-old campaign, under the patronage of Prince Charles, had focused on promoting the natural and sustainable attributes of wool over competing artificial fibres. . . .

Fonterra Issues Renminbi Bond to Support China Growth:

Fonterra Co-operative Group Limited announced today it has raised 1.25 billion Chinese renminbi (approximately NZD250 million) through a 5 year “dim sum” bond issue (Chinese renminbi raised offshore) as part of its ongoing commitment to developing its China business.

Fonterra Chief Financial Officer, Lukas Paravicini, said the funds raised from the dim sum bond issue will be used to further strengthen and support the growth of Fonterra’s businesses in China.

“Along with refinancing some of our existing China operations, we will also be using funds to support further growth in this market. This will include the further expansion of our consumer, foodservice and farming operations,” he said. . .

Mt Difficulty Wines
Six seeds in a berry – meant to be impossible! Going to be large berries and bunches this season… #‎pinotcentral‬ ‪#‎nzwine‬
Six seeds in a berry - meant to be impossible! Going to be large berries and bunches this season... #pinotcentral #nzwine

New marketing collaboration to grow Hawke’s Bay wine sales in China

Funding has been confirmed for a $500,000 three-year programme to increase awareness and sales of Hawke’s Bay wine into China.

Hawke’s Bay Winegrowers’ Inc., the regional organisation representing local grape growers and winemakers, has secured a dollar for dollar grant from the Agricultural and Marketing Research and Development Trust (AGMARDT), an agribusiness trust, to get a collaborative China marketing project underway.

The programme includes up to nine education and tasting events per year in addition to PR and social media campaigns. . . .

#MondayMotivation Even in the cold and on holidays, our #Farmers & #Ranchers keep working!


Top man picks top lamb

March 13, 2012

Prime Minister John Key helped 2011 Supercross World Cup Champion Sarah Walker, 2012 Beef + Lamb New Zealand Ambassador Chef Ben Batterbury and Chief Judge & Invercargill chef Graham Hawkes pick the country’s top lamb.

The arduous job of judging the best of the 20 best barbequed lamb samples in Beef + Lamb’s annual Glammies  (Golden Lamb Awards) took place at the Upper Clutha A&P Show on Friday.

John Key & Graham Hawkes

Watching the competition unfold, Minister of Primary Industries, Hon David Carter says that this competition shows the high quality of our New Zealand lamb.

“In my own experience, judging the Glammies has to be one of the toughest tasks around.  Luckily it’s also one of the tastiest!  The high standard achieved here today proves once again the supreme quality of lamb produced by our farmers.  It’s also great to see that this year’s competition attracted a record number of entries.”

Lamb fans - PM John Key and David Carter

 

Don Morrison of Gore with their Growbulk lamb was named 2012 Beef + Lamb New Zealand Golden Lamb Awards Grand Champion, taking home a cheque for $2000, the Glammies Grand Champion Trophy and a magnum of Mt Difficulty Pinot Noir. The winners of each class received $500 and a bottle of Mt Difficulty Pinot Noir, and each finalist won a plaque showing their placing.

Countdown South Island was awarded the Champion Meat Retailer trophy and Alliance Mataura was named the winning processor.

The 2012 Golden Lamb Awards (aka Glammies), sponsored by Pfizer Animal Genetics, attracted a record 150 entries which all underwent testing at Carne Technologies. Factors such as tenderness, colour and succulence were tested to determine the top twenty finalists tasted in Wanaka.

The full results were:

Class 1 – Dual Purpose

  • 1st: Don Morrison, Gore (Growbulk) processed at Alliance Mataura
  • 2nd: Pete Swinburn & Bruce Isles, Waipukurau (Composite/Perendale) processed at Silver Fern Farms Takapau
  • 3rd: Patrick Sherriff, Gisborne (Perendale/Coopworth) processed at Silver Fern Farms Takapau
  • 4th: Roger & Allison Thomas, Tuatapere (Perendale Texel X/Perendale) processed at Silver Fern Farms Finegand

Class 2 – Dual Purpose X Terminal

  • 1st: James Crutchley, Palmerston (Texel Romney X/South Dorset Down) processed at Blue Sky Meats
  • 2nd: Hamish Pavey, Christchurch (Romney/Suffolk Texel) processed at Silver Fern Farms Fairton
  • 3rd: Robert & Rosemary Gardyne, Winton (Perendale Texel X) processed at Alliance Mataura
  • 4th: Colin Lockhart, Lawrence (Romney/Texel Suffolk) processed at Alliance Mataura

Class 3 – Composite/Crossbreed X Terminal

  • 1st: Sarah Rodie, Amberley (Texel X/Texel) processed at Harris Meats
  • 2nd: Graeme Dodd, Tuatapere (Texel Romney X/Texel) processed at Alliance Mataura
  • 3rd: Murray & Jan Wards, Gore (Textra/Textra Suffolk) processed at Alliance Mataura
  • 4th: Wendy & Leon Black, Riverton (Textra/Texel) processed at Alliance Mataura

Class 4 – Open

  • 1st: William Oliver, Te Kuiti (Perendale Romney X/Landlord Romney) processed at Silver Fern Farms Waitotara
  • 2nd: Graham Clarke, Gore (Romney/Romney) processed at Silver Fern Farms Finegand
  • 3rd: Brian Thomson, Mosgiel (Perendale/South Suffolk Texel) processed at Silver Fern Farms Finegand
  • 4th: Matt Wyeth, Masterton (Highlander/Primera) processed at Silver Fern Farms Takapau

Class 5 – Retail

  • 1st: Progressive Enterprises Ltd (Countdown South Island)
  • 2nd: Harris Meats, Cheviot (Murray Downs)
  • 3rd: Progressive Enterprises Ltd (Countdown South Island)
  • 4th: Harris Meats, Cheviot (Murray Downs)

 


Meating and greeting

March 11, 2012

Prime Minister John Key was at the 75th Upper Clutha A&P Show on Friday, meeting and greeting.

Or should that be meating?

He was one of the judges of the Glammies, Beef+Lamb NZ’s Golden Lamb Awards.

That resulted in him getting somewhat more than the daily requirement of iron:

“It’s hard to eat for your country but someone’s got to do it,” Mr Key said, as he primed his knife and fork to help BMX world champion Sarah Walker and chefs Graham Hawkes and Ben Batterbury judge the Glammies awards.

After the judging he and Waitaki MP Jacqui Dean joined some locals at our place for lunch.

He greeted me by saying he’d just eaten more than his own weight of lamb. Fortunately we were serving beef and chorizo* as well as lamb, cooked on our parilla.

When we first went to Argentina we fell in love with their parillas, the wood-fired barbeques on which they cooked delicious meat, pizzas and vegetables.

It’s taken 15 years, but we’ve finally got one ** – just in time for Friday’s lunch:

Waitaki MP Jacqui Dean & John Key

The meat was accompanied by green salad and tomatoes with basil. The second course was fresh strawberries and raspberries, meringues and Skinny Chocolate Brownie ***

* chorizo from Zamora

** Strictly speaking it’s a braai, the South African version of a South American parilla. We bought it from Kiwibraai, the company which imports them. Regardless of what you call it and where it comes from, the food cooked on it (so far) is delicious”.

*** Skinny Chocolate Raspberry Brownie

1 cup mashed raspberries

1/3 cup cocoa

3/4 cup self raising flour

1/2 teaspoon baking soda

1/2 cup sugar

chopped white or dark chocolate (optional).

Line a 20cm tin with baking paper.

Put raspberries in a bowl, add sifted cocoa, flour and baking soda then sugar (and chopped chocolate if using it).

Stir until just mixed – don’t over-stir or it will go tough. If it looks too dry add a wee bit more mashed raspberries.

Cook at 175 degrees for about 25 minutes – or until skewer comes out almost clean.

Remove from oven, cool in pan for 10 minutes then turn onto cooling rack.

When completely cool put on serving dish, decorate with fresh berries and/or grated chocolate or dust with icing sugar.

Could use other mashed or stewed fruit but raspberries are particularly good because you can taste them through the chocolate.

Adapted from Healthy Food Guide’s Chocolate Brownie. It uses apple puree instead of raspberries and adds walnuts.


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