Higher demand for sportswear, rugs and other wool products has resulted in a resurgence in wool prices.
Prices across all wool types lifted in the year to October, Beef and Lamb’s latest wool export data shows.
Merino was up 28.4 percent to just over $18,000 a tonne and strong wool, which has been struggling with depressed prices, rose 12.1 percent.
PGG Wrightson general manager of wool Grant Edwards said prices are lifting due to higher demand. . .
Commercial beekeeper numbers drop amid low prices – Maja Burry:
The Ministry for Primary Industries’ latest apiculture monitoring report showed the number of beekeepers with 500 or more hives fell by 9.9 percent to 316 oin the 2020/21 season.
This follows a 7.6 percent drop the previous season.
The total number of registered hives in New Zealand also fell over the last two years to 806,000.
Prior to this the commercial honey industry had been experiencing growth, with a jump in the popularity and price of manuka honey driving a boom in production. . .
Much of New Zealand’s agricultural produce is sold as unbranded commodities on global markets. But that’s starting to change as companies discover there is value in heralding their Kiwi provenance.
“New Zealand has got a really strong story and that’s something that we haven’t really told in the past,” says Lincoln University agribusiness and food marketing programme director Dr Nic Lees. “We are making progress. I think we have started on that journey.”
Fonterra, the country’s largest dairy company, has been vocal about its shift in focus under new chief executive Miles Hurrell. Where his predecessor Theo Spierings envisaged the co-operative becoming another big global conglomerate like Danone or Nestle, Hurrell has sold off overseas assets and pulled back to New Zealand to focus on getting more value from the “white gold” produced by local farmers.
Hurrell says Fonterra is only now amplifying the New Zealand provenance message it always knew it had as demand has increased across its global markets to know more about the origin and purity of food. . .
In an exciting development for future leaders in agriculture, Meat & Livestock Australia (MLA) have announced their partnership with Australasian agricultural badge of honour, the Zanda McDonald Award.
The Award, which recognises talented young individuals from Australia and New Zealand who want to make a difference in agriculture, helps take people’s careers to the next level for the betterment of the industry on both sides of the Tasman.
This is delivered through an impressive personal development plan for the finalists on both sides of the Tasman, and a ‘money can’t buy’ prize package for the winners. This prize includes media training, further education, and a tailored mentoring program across both countries, where they spend time up close and personal with some of the biggest leaders and influencers in the sector. . .
The New Zealand Winegrowers (NZW) Fellows award recognises individuals who have made an outstanding contribution to the New Zealand wine industry.
From making strides in wine governance to adding sparkle to the wine industry, the 2021 NZW Fellows are a group of highly respected and influential individuals who have helped to shape the success of New Zealand wine today.
We are pleased to announce the NZW Fellows for 2021: Steve Smith MW for service to NZW, Wine Institute of New Zealand, and other initiatives, John Clarke for service to NZW and New Zealand Grape Grower’s Council (NZGGC), Andy Frost for service to national research, Rudi Bauer for service to New Zealand Pinot Noir, and Daniel and Adele Le Brun for service to New Zealand bottle fermented sparkling wine. . .
Eating less meat no climate solution – Shan Goodwin:
AUSTRALIAN-SPECIFIC research is showing the climate benefits of reducing red meat consumption below amounts recommended in dietary guidelines is small and could create negative environmental trade-offs such as higher water scarcity.
The industry’s big service provider Meat & Livestock Australia has released a fascinating report on the topic, which draws extensively from research conducted by CSIRO and other institutions.
Against a backdrop of increasing calls for affluent societies to significantly cut red meat consumption in the name of the environment, the work shows getting Australians to eat less beef is not an effective climate solution.
The Australian Dietary Guidelines recommend eating 65 grams of lean, cooked, unprocessed red meat a day.
The MLA report, called The Environmental Impact of Red Meat in a Healthy Diet, points out that Australian lamb production is in fact climate neutral already. Further, the water and cropland scarcity footprints of Australian beef and lamb are low. . .