Seed cleaning ingenuity earns global spotlight – Rebecca Ryan:
From a shed in Awamoko, Johnny Neill is getting global attention as he grows his mobile seed cleaning empire. He talks to Rebecca Ryan about how he got into the industry and started building world-leading mobile seed cleaning machines in rural North Otago.
When Johnny Neill was first approached to build a mobile seed cleaning machine, he had no idea what it was.
Fast forward 20 years, and the world is watching the Oamaru man making advances in mobile seed cleaning that no-one ever imagined were possible.
Mr Neill grew up on a dairy farm on the Taieri Plain and finished his secondary school years at Waitaki Boys’ High School. After a stint in dairy farming, he moving to the North Island, where he trained as an engineer and met his partner Kim Lyttle. . .
Strategy will help farming face change – Annette Scott:
Te Puna Whakaaronui Thought Leaders group chair Lain Jager says New Zealand needs a strategy that will take the country forward as a nation.
He says there is a short window of opportunity to invest and make progress.
Strategies that are incomplete will not attract investment and if you can’t invest in them then you can’t move forward.
“Without clear strategy and capacity to implement change this country will go backwards,” Jager told the E Tipu Boma Agri Summit in Christchurch. . .
Half year report is a mixed bag – Mel Croad:
At the halfway mark for the year, sheep and beef farmers are searching for some clarity in terms of what the rest of the season is going to look like. But after a roller coaster couple of years, there is no blueprint to follow.
Breaking it down, market conditions are mixed at best.
For lamb, global markets appear more comfortable with dialling down pricing expectations.
These lower asking prices and softer demand stretch across most key markets. . .
Award respect rural health contribution – RIchard Davison:
A rural South Otago GP says his recent national award is recognition for the wider community.
Dr Branko Sijnja has been named recipient of the Peter Snow Memorial Award for 2022.
The New Zealand Rural General Practice Network gives the award each year to medical professionals making outstanding contributions to rural health.
Dr Sijnja (75) has been a GP in Balclutha since 1980, and retires from his role as Director of the Rural Medical Immersion Programme (RMIP) at Otago School of Medicine — his alma mater — next week . . .
A Bay of Plenty truffle company is sharing the secrets of the industry in a bid to get landowners growing ‘black diamonds’ across the country.
Ohiwa Black Diamond Truffles is receiving more than $155,000 of Government funding over three years to share its knowledge with interested growers so New Zealand can grow enough truffles for a robust export industry. The business is also researching and developing new truffle products that incorporate the health benefits of truffles with traditional Māori rongoā (healing).
The business is run by Ohiwa-based couple Matui Hudson and Annette Munday. Since partnering with the Ministry for Primary Industries (MPI) through the Sustainable Food and Fibre Futures fund last year, they have held three workshops on truffle growing, with more lined up over the coming weeks.
“We’ve already received orders for around 10,000 inoculated truffle seedlings from several hapū, and we’ve helped a Kawhia whānau set up their truffière,” says Ms Munday. . .
Producers spanning the breadth of Aotearoa from the Chatham Islands to Akaroa and its length from Southland to Northland were among the Champions in this year’s Outstanding NZ Food Producer Awards, with Chatham Island Food Co named Supreme Champion 2022.
It’s the first time in the awards six-year history that seafood has taken out the top award.
Established by seventh-generation Chatham Islander, Delwyn Tuanui and his wife Gigi, Chatham Island Food Co has turned the Chatham Islands distance into a positive. It’s isolation – 800 kms east of the South Island – means a pristine environment which is reflected in the flavour and quality of its harvest. The business processes its marine harvest on the island, freezing in the flavour to share with seafood lovers across New Zealand.
Studying agriculture in Melbourne in the early 2000s was life-changing for Del. He met Gigi on his first day and came to appreciate the love for quality of seafood from the Chathams when cooking it for friends and later supplying it to top Sydney and Melbourne restaurants. In 2015 the pair purchased a rundown fish-processing plant on Wharekauri and Chatham Island Food Co began in earnest. Now they employ 25 staff and work with 30 fishing boats. . .