Pukeuri boners get robotic workmates – Sally Rae:
A $7.5 million upgrade at Alliance Group’s Pukeuri meat works is the biggest investment at the site since redevelopment following a major fire in 2006.
Commissioning is under way of robotic cutting machinery in the boning room.
The machinery, developed by Scott Technology, features an X-ray unit that analyses each carcass and instructs two cutting machines where to cut.
The primal cutting machine separates carcasses into hinds, middles and forequarters.
A middles cutting machine then separates middles into racks, loins, flaps and saddles. . .
Water quality, farm model links asserted – Sally Rae:
New Zealand cannot continue to have conversations about protecting water quality without having a parallel set of conversations that change the farming business model, Taupo farmer Mike Barton says.
Speaking at the Institute of Forestry’s conference in Dunedin, Mr Barton questioned how to start that conversation if the model was to change.
“Food production is the biggest single component of our impact on the planet … We just don’t talk about that. Nowhere in the world do we internalise the environmental costs of food production,” he said.
About 150 years had been spent convincing consumers that food was cheap.
It would take two or three generations before environmental costs were internalised into the price model. . .
Rakiura Maori Lands Trust (RMLT) and Real Journeys announced today that their first joint tourism venture will be kiwi spotting on Stewart Island called Wild Kiwi Encounter.
These highly successful nocturnal trips were previously run by Bravo Adventures. Owner Phillip Smith, who began the original trips to see Rakiura/Stewart Island brown kiwi says he is delighted that he has been able to find a company with a solid conservation ethos to operate his Department of Conservation concession (authorisation to operate the trips).
“I’ve been running kiwi spotting trips for over a quarter of century now. I still love seeing the look on people’s faces when they see a kiwi in the wild for the first time, but was ready to put my feet up and let someone else head out into the night!” . .
Higher lamb meat prices eroded by elevated kiwi dollar – Tina Morrison:
(BusinessDesk) – Limited supply of lamb meat is pushing up prices in overseas markets, however the gains for local farmers are being eroded by the higher value of the New Zealand dollar.
The benchmark CKT price for a leg of lamb in the UK rose to 4.10 British pounds per kilogram in August, from 4.05 pounds/kg in July and 3.40 pounds/kg in August last year, according to AgriHQ data. In New Zealand dollar terms, returns declined to $7.41/kg in August, from $7.53/kg in July, and $8.35/kg a year earlier.
New Zealand’s lamb numbers fell last season as farmers reduced sheep numbers to cope with drought conditions, and are expected to decline a further 2.9 percent to 23.3 million this spring, according to the Economic Service of farmer-owned industry organisation Beef + Lamb New Zealand. . .
Congratulations to Jordan Hogg from Seresin – the Tonnellerie de Mercurey NZ Young Winemaker 2016. The National Final was held on Tuesday 23 August at MRC and the winner was announced at the Bragato Wine Awards dinner on Thursday 25 August.
Congratulations also goes to Alex Roper from Mission Estate, Hawke’s Bay who was the runner up. Tom Hindmarsh and Matt Fox were the other finalists, also performing strongly throughout the competition. . .
Female farmer – of course I don’t work as hard as men, I get it right the first time.
Global architectural firm The Buchan Group has uncorked its design of the Mt. Beautiful Tasting Room in Cheviot, New Zealand, aimed at introducing food and wine enthusiasts to this internationally successful, locally grown wine label.
Mt. Beautiful is a premium North Canterbury wine brand grown and produced at Spotswood, 9 kilometres north of Cheviot. The tasting room based in Cheviot showcases its varieties in Sauvignon Blanc, Pinot Noir, Pinot Gris, Riesling, and Chardonnay. . .
Hawkes Bay wine company Rod McDonald Wines is the only New Zealand winery and business to win a prestigious prize in the 2016 Harpers Design Awards.
The internationally recognised design awards, made up of a high calibre judging panel, received entries from ten countries around the world, with only five picking up an award.
“The standard was high, with some stunning examples of enticing and engaging design, really lifting those products above the ordinary,” said Harpers editor Andrew Catchpole. “But our brief as judges went beyond purely aesthetical considerations, looking at how well the design of each product had been tailored to the client’s brief and its target market.” . .