That is indeed a beautiful sound – Gravedodger:
Since around 0645 we have had the sound of rain on the roof, steady and after two hours, around 13mm.
Here in Akaroa we were not as desperate as many pockets around North Canterbury, a friend from Cheviot next door to where we spent three years in the mid 60s, is saying it is so parched there is not even any green in gully floors where there is normally some hope of a lunch for a rabbit.
Another comment in Farmers Weekly said their bit of unirrigated country has moved from brown to white. . .
Uneven rules costly – Neal Wallace:
Steps to control agricultural nutrient discharge could add 10c a litre to the cost of producing milk and impose wide-ranging restrictions on land management.
But there is little uniformity in regional council rules.
Most of the county’s 16 regional authorities are still to complete their regional plans but early indications are that each council has its own approach.
Rabobank sustainable farm systems manager Blake Holgate has been following the development and release of environmental regulations and said even neighbouring regional councils such as Otago and Southland have differing rules, creating uncertainty for owners of multiple properties and unknown costs. . .
A speakers’ lineup of the who’s who in the primary sector makes this month’s ‘The Future of Heartland Forum’ near Cheviot in North Canterbury, a must attend.
A farmer discussion in Cheviot late last year about the spread of Chilean Needlegrass has since grown into staging a premier forum on the future of agriculture industries in New Zealand.
The event will be held at Te Mania Angus Stud, Conway Flat, Friday, April 17.
Other than Government speakers, the lineup includes; Dame Margaret Bazley from Environment Canterbury, Winton Dalley the Hurunui Mayor, Peter Townsend the Chief Executive of the Canterbury Employers Chamber of Commerce, Craige and Roz Mackenzie and Sam and Mark Zino, award winning farmers, Nicole Masters of the New Zealand Biological Farmers Association and Dr William Rolleston the National President of Federated Farmers New Zealand. . .
Robotic milking is coming of age in New Zealand and interest has surged in the last six months, DeLaval’s Grant Vickers says.
“I think it’s because a number of installations in New Zealand are working well,” he told Dairy News. “The perception of risk has probably lessened.”
The current inquiries, for robotics and barns, are from all sizes of farms and will result in installations in the North and South Island.
Vickers spoke about robotic milking during a Dairy Women’s Network field trip to a 600-cow wintering barn as part of the organisation’s ‘Entering Tomorrow’s World’ conference. . .
What’s behind the longevity of Country Calendar? – Julian O’Brien:
Soon after I started producing Country Calendar, we had a minor crisis.
We thought we’d found a simple and elegant way to make new opening titles – but it quickly turned into a nightmare.
We needed footage of people involved in typical rural activities, but to integrate the shots into our titles, they had to be shot against a neutral background – ideally a green-screen set up in a studio.
Sheep in a studio? Achievable, but someone needs to be ready with a broom afterwards.
New Zealand’s top shearers in a studio? Impossible, if you want to keep the feel of a shearing competition – but we desperately wanted the shot.
As we pondered this, we had a crew shooting part of a story at the Taumarunui Shears – but there was no neutral background at the event to do a titles shot. . .
The NZPork Annual Report 2014, released today, reflects on the importance of the New Zealand consumer to the future of its business.
NZPork Chairman Ian Carter points out that it’s important to remember that our consumer is our neighbour and that we are touch with what consumers want and believe.
“We need to provoke interest in our product and our industry. We need to invoke confidence in our production standards and systems. And we need to evoke desire for our product,” said Ian Carter.
The report states the industry recognises that little is understood about pig farming in general amongst many New Zealanders, particularly the requirements of caring for its animals. In light of this, it is taking steps to be more transparent and advocate confidence to its consumers via its production systems and standards. . .
Silage smells and what they mean – Ian Williams:
I grew up in town and one of my distinct memories of summer and autumn when we went to visit our farming friends was the smell of silage.
As a kid, silage always seemed to stink and it is a smell which has been imprinted on my brain.
Now I work with the stuff. I even have a personalised number plate with the word SILAGE on it! Whenever I introduce myself to people from town and they ask me what I do and I mention the word silage, they instantly screw up their noses and say something like “How can you work with that stuff, it stinks?” or they ask “Are you still married?” . . .
Making the transition from being a primary producer to processing and selling your own produce has become considerably cheaper, easier and less stressful thanks to an Anglo-French company that has created a new process that effectively builds a ‘barn inside a barn’.
Create-a-cabin has led a revolution in French farming by rapidly installing food-safe, highly flexible, and technically sophisticated food preparation rooms without the need for planning permission.
Across the Channel, Create-a-cabin’s custom-made, modular building shells have been erected quickly and cheaply for cheese-makers, poultry abattoirs, jam kitchens, meat packers, fish smokers and many more, allowing farmers to control at least one more link in the food production chain, as well as adding value to their product and thus commanding a higher price. . .