Silver Fern Farms could become global brand – Hamish McNeilly:
The head of a Chinese food giant says Silver Fern Farms’ products could one day have the same global brand recognition as Coca Cola.
China’s largest meat processor, Shanghai Maling, plans to invest $261 million cash to own half of Silver Fern Farms’ business, with the co-operative owning the other half.
The company was a listed subsidiary of Bright Food (Group) Co, China’s largest food company, and involved in the manufacturing and distribution of chilled and fresh meat and value-added beef, candy and bottled honey. . .
New milk price is conservative – Hugh Stringleman:
An unexpected jump in milk payout forecast for this season to a more encouraging $4.60/kg of milksolids was the centrepiece of Fonterra’s annual results presentation for the 2015 financial year.
After only three consecutive price rises in fortnightly GlobalDairyTrade auctions Fonterra was emboldened to increase its forecast by 75c or 20% from the dismal $3.85, the record low it sunk to in early August.
Such a quick reflection of price optimism when the season was still young would be welcomed by farm owners, sharemilkers, staff members and rural suppliers as signalling the worst of the price slump was over. . .
Leaner Fonterra now a quick responder – Glenys Christian:
Fonterra has finished cutting jobs with the 750 people culled from its 22,000 workforce allowing it to make quicker decisions in response to market volatility, chairman John Wilson says.
And its transformation project would also build a less risk-averse culture, which could be a problem in such a big and complex organisation.
“We’ve got to be far faster because markets are moving so rapidly,” he said after Fonterra’s annual results release. “Sometimes you can be better at doing that with less people rather than more.” . . .
As Fonterra prepares to lay off 750 staff, the firm has disclosed that chief executive Theo Spierings received a pay rise of up to 18 per cent – taking his pay to almost $5 million in the last financial year.
The dairy giant’s latest financial statements show its top-paid employee earned between $4.93 million and $4.94 million in the year to July 31.
That’s up from $4.17 million to $4.18 million in the previous year. . .
Information on the water quality of lakes around the country will now be available online as part of an ongoing initiative between the Government, regional councils and the Tindall Foundation, Environment Minister Dr Nick Smith announced today.
“Lakes are popular places for swimming and boating, and particularly with the summer months fast approaching, we want the many thousands of New Zealanders who visit them each year to have access to good, reliable information on the health of our lakes around the country. This is why lakes data is the next step for the LAWA website, which already provides data on our rivers and coastal waters,” Dr Smith says.
Dr Smith made today’s announcement with Local Government New Zealand regional sector group chair Stephen Woodhead. The new data on lakes will be live on the website from today. . .
Agriculture to widen its reach into schools – Tim Cronshaw:
More agriculture exercises will be introduced in secondary school classrooms to encourage urban school leavers to take up careers in the primary industry.
A study programme for teachers to use agriculture examples in their lessons was launched in Christchurch on Tuesday with 15 secondary schools signing up for a pilot.
Accredited resources initially in science, English, mathematics and economics are expected to be delivered to teachers for the start of the new school year and will initially be for year 9 and 10 students. Over the next few years this will be phased in to NCEA Levels 1, 2 and 3 students and cover a range of curriculum areas based on school and teacher feedback. . .
Makers of Roquefort and Camembert could benefit from a new genetic study of 14 fungal species found in cheeses, French researchers say.
But the study published in the journal Current Biology also raises questions about food safety due to the transfer of genes among Penicillium fungi, which are key to the making of soft cheeses.
“We were able to identify genes that are directly involved in the adaptation to cheese in Penicillium, opening the way for strain improvement, in particular for obtaining fast-growing strains,” said co-author Antoine Branca of L’Universite Paris-Sud. . .