Results at a Glance
• New Zealand farmer confidence has edged lower this quarter.
• Less than half of farmers now think conditions will improve in the next 12 months.
• Horticulture producers are more optimistic than others, driven by a recovery in the kiwifruit industry and stronger prices.
• Investment intentions are currently stable, but may be impacted by the recent rise in the Official Cash Rate.
• New survey data shows a third of New Zealand farmers struggling to attract/retain labour.
New Zealand farmer sentiment has eased from last year’s highs, though remains at robust levels, the latest Rabobank Rural Confidence Survey has shown.
Sentiment among horticulture producers is stronger than in the broader farming community likely due to a recovery in the kiwifruit industry following the PSA outbreak and stronger prices. . .
Meat plants extend hours to meet demand – Rob Tipa:
Meat processing plants around the country have stepped up production and most plants are working full weeks and extended hours to meet market commitments.
The processing season started well with the national lamb kill hitting 4.6 million by the end of the December quarter, up 4 per cent on the previous year.
However, a cold, wet January in parts of the country meant lambs were slow to finish and the cumulative lamb kill for four months to the end of January was 6.9 million, down 5.8 per cent on the 7.3m lambs processed for the same period in 2012-13. . .
Trial site takes the biscuit – Tim Cronshaw:
A mixed picture has emerged of grain yields for autumn sown crops grown for research at Canterbury trial sites by the Foundation for Arable Research (FAR).
Autumn sown feed wheat yields of 10.5 tonnes a hectare this season are off the pace of the four-year average of 11.1t/ha.
However, some trial sites have performed better with feed and biscuit wheat yields above the long- term average at a dryland Chertsey site and at a dryland St Andrews site.
Research manager Rob Craigie said disease pressure appeared to have influenced yields for autumn- sown grain crops, but this was not widespread among the six Canterbury trial sites.
“We are back, but it’s kind of a mixed picture because some sites the yields have been good,” Craigie said. . .
Raw milk market revives faith in nutritious food – Lyn Webster:
I recently decided to advertise raw milk to gauge if there was any demand for the product locally.
I was pleasantly surprised when word quickly spread and I got a few phone calls from a tiny amount of advertising in the classifieds and on a Facebook local information site.
It was great to meet the people who bought the milk. In fact, they all became return customers, buying about 4 litres a week. I was struck by how happy and enthusiastic they were about its taste compared with the seemingly watered- down version you buy at the supermarket. Some of them even travelled significant distances to source my raw milk.
While some dairy farmers have invested in raw milk dispensing machines that automatically fill glass bottles and allow the customer to pay with eftpos, I kept it personal. . .
A joint industry initiative is doing its part to support a more confident and profitable sheep and beef sector.
There is a small and often unheralded group of officials working hard to make sure New Zealand’s meat products can get into our export markets. It’s an important job, especially when you consider that more than 80 per cent of our beef and more than 90 per cent of our sheepmeat is exported.
It’s not glamorous work. It often involves technical and complex concepts. But it’s work that helps to ensure a smooth trade in meat products to the broadest possible range of markets.
The New Zealand officials doing that work were the focus of the second edition of the Speak Meat initiative, run jointly by B+LNZ and the Meat Industry Association in late February. The more they understand what actually happens on farms and in meat plants, the better they can work for us in keeping export markets open for our products. . . .
It’s hard to separate New Zealand and Sauvignon Blanc these days, but Matua was the first to put them together, planting the first New Zealand Sauvignon Blanc vines in 1969, producing their first bottle in 1974. This year marks the 40th anniversary of not only Matua Sauvignon Blanc but also Sauvignon Blanc in New Zealand.
Matua began with a vision shared by Bill and Ross Spence – to revolutionise the New Zealand wine industry by making wines with the best fruit from the best vineyards. A philosophy that still stands today and has earned them international recognition for their pioneering work.
Today, New Zealand Sauvignon Blanc has taken the world by storm with over $1.2 billion dollars in export sales* and a leading position in both the UK, Australia and USA Sauvignon Blanc categories. Matua sources grapes and produces wines of exceptional quality from all over New Zealand, with wineries in both Auckland and Marlborough. . .
Deutz Marlborough Cuvée is celebrating a Trophy win after Deutz Marlborough Cuvée Blanc de Blancs 2009 was awarded the Champion Sparkling Wine Trophy at the Easter Show Wine Awards 2014 Dinner, held at ASB Showgrounds in Auckland on Saturday 22nd March.
A fitting way to mark the 21st anniversary for Deutz Marlborough Cuvée Blanc de Blancs, the award-winning 2009 vintage was chosen as the very best in its category by Chair of Judges and renowned Australian wine Judge Mike DeGaris, together with a panel of New Zealand’s leading wine judges.
This recent trophy win for the 2009 vintage follows on nicely from the previous 2008 vintage of Deutz Marlborough Cuvée Blanc de Blancs which was also awarded the Champion Sparkling Wine Trophy at the 2013 show. . .
Giesen Wines has tasted success in its first attempt at the Syrah varietal, winning the SkyCity Trophy Champion Syrah at the coveted Easter Wine Show 2014.
The Brothers Marlborough Syrah 2011 is the first Syrah that Giesen Wines has produced during its 30-year history. The winery also won gold for The Fuder Clayvin Chardonnay 2011.
“Syrah can be a very difficult varietal to master, but it’s a very versatile grape and can do well in warm and cooler climates. Viticulture is the key,” Marcel Giesen said.
“While the Marlborough region is renowned for its Sauvignon Blanc, we’ve always believed it has the potential to produce world class wines from other varietals and this is certainly being borne out.” . . .
Marlborough wines across eight varieties took out trophies at the weekend’s Easter Show Wine Awards.
On top of that, a Marlborough wine was awarded Champion Wine of the Show and a Marlborough winemaker was judged top in his field.
It was a big night for Villa Maria, with their Single Vineyard Taylors Pass Chardonnay 2012 winning the Chardonnay trophy, plus Champion Wine of the Show. The man behind making that wine, George Geris was named Winemaker of the Year. . .