Three challenging numbers – Conor English:
There has been a lot of discussion recently about New Zealand’s meat industry. We all want more profitable and sustainable farming. Meat farmers have been concerned that their gross incomes are a bit lower than dairy farmers on similar sized farms. For meat, three numbers make bridging that gap challenging.
Firstly, the weighted average kg/ha production for meat farmers across all land classes and regions for 2011/2012 was around 187kg/ha (lamb – 90.77, beef – 66.43 and wool-30.16). Now this is a very rough number as farms vary significantly from the high country to the coastal flats.
According to DairyNZ, the average Kg of MS per effective hectare for the 2012/13 season was 988 Kg MS/ha. Despite issues with assumptions made to get these numbers, such as supplementary feed and how run offs are counted, the basic maths indicate that dairy farmers produce a reasonable amount more weight of product per hectare. . .
Federated Farmers is welcoming a new study published in the Annals of Internal Medicine, which found no link between saturated fats and heart disease. While this in no way endorses an unbalanced diet, it is perhaps a start on centring the pendulum.
“It is significant that the British Heart Foundation helped to fund a study which questions current dietary advice that polyunsaturated fats are good and saturated fats are inherently bad,” says Jeanette Maxwell, Federated Farmers Meat & Fibre chairperson.
“An international team led by the University of Cambridge’s Dr. Rajiv Chowdhury has collated and re-analysed data from 72 separate studies involving over 600,000 participants. . .
Developing new venison markets – Keith Woodford:
Several weeks back I wrote about how the venison industry was at the crossroads. [Venison at the crossroads] The industry has been drifting backwards because farm gate prices relative to the costs make it more attractive for farmers to pursue other endeavours.
In that article I wrote how the potential for on-farm productivity gains with deer is limited by the fundamental biology of the species. Accordingly, the future of venison depends on increasing price premiums which, in recent years, have become eroded. However, in that previous article, for time and space reasons, I left the debate at that point. Here, I address the strategies that have potential to make a difference.
Until now it has always been the European market that has underpinned New Zealand venison prices, with more than 80% of our venison sold there. The market channels developed in the 1980s alongside those already in place to handle the wild-shot trade. Even now, most European consumers do not understand that they are eating farm-raised venison in their ragout rather than wild-shot game. . . .
Beef + Lamb New Zealand (B+LNZ) compiles lamb, mutton and beef export statistics for the country. The following is a summary of the combined export statistics for the first six months of the 2013-14 meat export season (1 October 2013 to 31 March 2014).
B+LNZ has developed an interactive tool for further analysis of New Zealand’s meat exports. The tool allows you to generate and download customised data and graphs of export lamb and beef statistics, by market, value, and volume. Access it at: portal.beeflambnz.com/tools/export-tool
While a smaller lamb crop contributed to a decrease in total exports of lamb over the first half of 2013-14, compared with same period last season, an increase in average value translated to total lamb exports rising in value by 11 per cent. An early processing season pushed mutton exports up significantly. However, this is expected to balance out in the second half of the season. Mutton exports averaged $5,310 Free on Board (FOB) per tonne, up 14 per cent on the same period last season. Meanwhile, beef and veal exports were stable in both volume and value. . . .
Process Operators Neeta Sharma and Greg Smith with some of the first product produced at Fonterra’s Waitoa UHT Site
Fonterra’s $120 million UHT milk processing site at Waitoa has produced its first 25,000 Anchor UHT cream packs ready for sale.
UHT Operations Manager, Donald Lumsden, says the first production marks a significant milestone for the Waitoa UHT site, which has transformed from a green field to a state-of-the-art milk processing facility in just 12 months. . .