We’re here to stay – Anzco chair:
REMOVAL OF excess capacity is a key to breaking the impasse in the meat industry, says Anzco Foods chairman Sir Graeme Harrison. This will ultimately be achieved, either in a relatively orderly way or through company collapses, he says. “Either way, Anzco Foods as a predominantly beef company intends to remain a part of the New Zealand meat industry,” Harrison told Rural News.His comments come as farmers make another push for merging co-ops Silver Fern Farms and Alliance in a bid to lift returns. However, combining the co-ops is unlikely to be enough to change the industry’s performance, strategy and structure.
SFF and Alliance collectively hold a market share of only 53%. Adding the private Affco and Anzco companies would bring total processing capacity to nearly 80%. . .
Nitrate leaching overview – Milking on the Moove:
Today I give an overview of nitrate leaching.
What is Nitrate Leaching?
What type of farming leach the most Nitrate?
How nitrate leaching from dairy farms is different from cropping & horticulture. . . .
How absentee farm owners can protect themselves from a “dirty dairying” taint:
The obvious answer is to stay on top of effluent discharge in the first place says Geoff Young, environmental monitoring consultant and Managing Director of BPO Ltd, the Waikato company which specialises in providing technical environmental monitoring information and systems both in New Zealand and overseas.
In Young’s opinion the recent Waikato Regional Council vs a Mangakino farm case was a no win situation. According to the reports, warnings had been issued and it wasn’t until charges had been laid that improvements were made. The investment made by the owners was significant but it was made too late to head off the Environment Court charges.
The Regional Council has been trying to get the message across for years that when it lays charges it’s already too late. According to Young, dairy farming cops more than its fair share of flack and this is yet another example protagonists will use to point out how bad dairy farming is, when that’s not the case at all. . .
High quality, safe NZ seafood focus of new role:
Cawthron Institute has boosted its science and aquaculture capability with the appointment of senior scientist Dr Jacquie Reed as its new head of aquaculture.
“We are excited to further strengthen our science leadership team with this new appointment,” Cawthron Institute Chief Executive Professor Charles Eason says.
“Dr Reed is an accomplished scientist with extensive, proven scientific expertise and specialist knowledge of the commercial aquaculture sector. She will complement and enhance our existing research, while bringing a fresh approach, new energy and drive to this important role.”
Dr Reed will lead the Aquaculture Group, manage the further development of the Cawthron Aquaculture Park and spearhead research and development to support new and existing partners, including SPATnz, Kono and Aotearoa Fisheries Limited. . .
MT. Beautiful Winery Founder David Teece to Be Honored for Receiving a Companion of the New Zealand Order of Merit:
United States-based internationally acclaimed professor of economics and founder of Mt. Beautiful Wines/Teece Family Vineyards, David Teece, is “absolutely delighted” that efforts to promote U.S. – New Zealand relations have been officially recognized.
Professor Teece, who is also a successful entrepreneur and consultant, has received a Companion of the New Zealand Order of Merit for services regarding New Zealand-United States relations. This Royal Honor will be presented at investiture dinner on Thursday May 23rd at 7pm by the Governor General on behalf of Queen Elizabeth II.
“In my case I have worked hard on a lot of issues between the U.S. and New Zealand, but this is a complete surprise on my part. I’m delighted to have the recognition and I feel stimulated to work even harder towards achieving common goals between the countries,” Teece said. . .
Green Meadows Beef Shows Commitment to New Zealand Food Traceability with Launch of Own Butchery:
Green Meadows Beef, a New Zealand owned, family business that produces 100% grass-fed, free-range beef has opened the doors to its own butchery in New Plymouth. This is the natural next step for the brand that hopes their approach to beef farming, processing and delivery will lead to more Kiwis purchasing healthier, tastier and more ethically produced meat.
Taranaki based Pat Hogan, who has more than 25 years experience as a butcher under his belt in supermarkets, retail butchers and his own store, has been brought on to manage the butchery. He is a welcome addition to the Green Meadows Beef team, which is led by Michael and Margy Carey, and their sons, Nick Carey, Brent Carey and Karl Carey. Pat’s expertise complements Michael Carey’s extensive knowledge of animal management and Nick Carey’s business and marketing skills. . .
Unique line-up of International Judges for New Zealand’s Spiegelau International Wine Competition:
From a total of 12 judges, three are flying in from Australia and one from Singapore to add their extensive experience to the eight-strong New Zealand team at this year’s Spiegelau International Wine Competition.
Joining regulars Ralph Kyte-Powell from Melbourne and Adelaide-based consultant Phil Reedman MW are Annette Scarfe, a newly minted MW based in Singapore and Nick Ryan, wine writer and commentator from Sydney. . .