Rural rround-up

October 22, 2019

Rural journalism award :

Allied Press business and rural editor Sally Rae has won the Rural Women New Zealand journalism award..

The award was established to recognise the important contribution women make in rural communities.

Entries in this year’s award had to include two articles broadly based on the theme of ‘‘rural women making a difference’’. . .

Vital animal protein missing from global food discussions – Pam Tipa:

The needs for animal protein in discussions on future nutritious and sustainable food systems seems to be missing from much of the rhetoric, says Jeremy Hill, Fonterra’s chief scientist and technology officer.

That includes the EAT-Lancet report, says Hill, who spoke at the Climate Change and Business Conference in Auckland last week.

Hill said he was speaking in his role as a professor of sustainable food systems at the Reddit Institute.  . ..

They’re committed to their land – Kate Taylor:

A Central Hawke’s Bay family farm is combining bulls and Wagyu steers to make the most of its climate and the most of its family asset. They not only know what they are doing on-farm but also know the supply chain from end to end so can tick all the boxes expected of them. Kate Taylor reports.

Growing quality cattle on an all grass and homegrown fodder system is all that’s needed to keep James Greer happy in his work. 

“Farming is in our blood. Every day is different and every day is a challenge. We love it.”

James and Katherine Greer and James’ parents Jerry and Diana farm 830ha at Argyll east, west of Waipawa. . .

China trade warning – Neal Wallace:

A dollar out every $3 earned from primary products exports comes from China, a scenario that concerns Otago University marketing expert Dr Robert Hamlin.

Treasury has also warned about over-reliance on China, particularly for dairy.

Hamlin says as a rule of thumb no more than 20% of revenue should be earned from one source to ensure a buffer against changes in terms of trade. . .

More stock, less work – Yvonne O’Hara:

Since changing their farming practice to growing all grass year round for full-time dairy grazing, running more than 1000 head of stock was a “doddle”, farm manager Stuart Browning said.

He and wife Kim work for Brian and Glennis Webster, of the Coromandel Peninsula, who bought the 370ha (300ha effective) “Waikite” property next to Waituna Lagoon 11 years ago.

Since the Websters and Mr Browning changed the farming system, they have gone from about 600 stock on crop and grass, to grass only and running nearly twice that number while reducing their workload and making significant feed savings. . . .

One of Wales’ biggest abattoirs to stop processing beef:

One of Wales’ biggest abattoirs is to stop processing beef due to ‘falling volumes, negative margins and spiralling costs of production’.

Randall Parker Foods’ (RPF) abattoir in Llanidloes, Powys is one of Wales’ only beef processors.

It has now made the decision to end beef processing at the plant in what has been described as a ‘another blow’ for the sector. . .


Milk comes from udders not nuts

August 1, 2019

Federated Farmers might ask the government to get tougher on the use of dairy and meat terms for plant-based products, if similar moves overseas are successful.

In Europe, legislation is being considered that would restrict the use of descriptions like pattie and steak to apply only to products containing meat and not to vegetarian alternatives.

The case for this, with those examples, isn’t clear-cut.

Pattie applies to a recipe that can be used for a variety of ingredients including whitebait and vegetables; and steak is a cut that applies to both meat and fish, though not traditionally vegetables.

Australian dairy farmers are also seeking to restrict the term to bovine dairy products.

Federated Farmers dairy spokesperson Chris Lewis said it was closely watching what was happening overseas.

“We’ll support our farmers worldwide in their efforts to bring [about] … fair labelling and if they get success we’ll have a chat with out Minister of Ag [agriculture] and engage with him,” Mr Lewis said.

While it was up to consumers to choose what they buy, the terms used to sell some plant-based products, such as almond milk, did not accurately represent what they were, he said.

“Be proud of what you’ve got and call it almond juice, it’s definitely not a milk under the definition in the Oxford Dictionary… so just clearly label what you’ve got,” Mr Lewis said.

“I just encourage other food producers if they’ve got a great story to tell, don’t piggy back off us.”

 The case for restricting the term milk to the liquid that comes from animal’s udders is stronger than the one for terms that apply to ways of cutting or cooking meat. Fruit mince, for example, has been an ingredient of pies for centuries.

But as one of our sharemilkers put it bluntly – milk comes from tits not nuts.

He’s right and what differentiates milk from animals from the plant based pretenders is that the former has only one ingredient, the liquid for which it is named. In contrast to that, the pretenders, with the exception of coconut milk, have multiple ingredients.

The pretenders are also highly processed and often have added sugar, two things which people promoting healthy diets advise should be avoided where possible.

Fonterra chief science and technology officer Jeremy Hill said the dairy company held a firm view that consumers had a right to chose what they ate.

“But that choice should be informed, and at the moment I think these plant-based milks have a positioning that says they’re milk and plant-based, unfortunately from a content basis they’re providing inferior nutrition to what you find in dairy products,” he said. . . 

Calling plant-based liquid with several other ingredients milk, could fool consumers into thinking it has the same nutritional value as the real thing when it doesn’t and that provides solid grounds for the call to restrict the name milk to milk.

There’s a precedence for this in ice cream. The Australia New Zealand Food Code states:

2.5.6—2               Definitions

Note           In this Code (see section 1.1.2—3):

                                      ice cream means a sweet frozen food that is made from cream or milk products or both, and other foods, and is generally aerated.

2.5.6—3               Requirement for food sold as ice cream

                            A food that is sold as ‘ice cream’ must:

                            (a)      be ice cream; and

                            (b)      contain no less than:       

                                      (i)       100 g/kg of milk fat; and

                                      (ii)      168 g/L of food solids.

If ice cream has to be made from cream or milk then it shouldn’t be hard to require milk to be just that – milk and not a highly processed plant based alternative with multiple ingredients and less nutritional value.


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