For several years sheep and beef returns have been well below those from dairying.
Last season meat prices were higher and dairy prices were lower but this season meat’s down again and dairying has regained a fair bit of ground.
There is however, hope for all food producers in an article in The Economist:
Between now and 2050 the world’s population will rise by a third, but demand for agricultural goods will rise by 70% and demand for meat will double. These increases are in a sense good news in that they are a result of rising wealth in poor and middle-income countries. But they will have to happen without farmers clearing large amounts of new land (there is some scope for expansion, but not much) or using up lots more water (in parts of the world, water supplies are stretched to their limit or beyond).
Dr David Hughes, Emeritus professor of food marketing at Imperial College London, who was here last month, pointed out that most people in the emerging markets don’t eat much red meat.
That provides us with the challenge of introducing the delights of beef and lamb to people more accustomed to eating fish and chicken.
It may not be easy, but if meat and three veg New Zealanders can be converted to sushi and other once exotic foods, surely it’s not impossible to convince people in other countries to enjoy our meat.
Hat Tip: Inquiring Mind.