Changing look for NZ lamb? – Nigel Malthus:
New Zealand meat producers will have to change their breeding priorities to take a full advantage of a new optical meat quality monitoring system being developed by AgResearch.
Clarospec system is designed to analyse meat cuts in real time as they go through a meat processing plant, using hyperspectral imaging to provide objective measures of meat quality.
AgResearch says the technology can provide information on key aspects such as structure and composition that influence flavour and texture.
“This technology will support a shift from volume to value and allow lamb producers to tailor production to meet the needs of global consumers,” project leader, Dr Cameron Craigie told Rural News. . .
Falling harvests nip NZ wine’s worldwide growth in the bud – Bevan Hurley:
New Zealand’s winemakers have enjoyed a $1.9 billion bumper year on the export markets, but now it’s the end of the golden weather.
At Trader Joe’s flagship wine store in New York’s Union Square, queues of shoppers stretched along East 14th St during the early months of 2021.
With restaurants closed to indoor dining, Manhattanites would often wait 30 minutes in the sub-zero temperatures during the depth of the Covid winter, eager to restock their depleted wine racks.
Once inside, the popular US supermarket chain’s chatty, knowledgeable staff were happy to share their thoughts on the Oyster Bay and Kim Crawford Sauvignon Blancs displayed prominently on their shelves. . .
Quinn Morgan laughs when you ask if he always wanted to be a dairy farmer as a kid.
“Growing up I was more in love with my Playstation. My stepdad was a dairy farmer for a few seasons but I was more a city-slicker type kid, rather than going out there and doing everything,” he told Country Life.
But after just one season as a dairy farmer, Quinn has won the prestigious Ahuwhenua Young Māori Farmer Award. Just as impressive; he’s only 26. . .
Luxury eco-holiday in a dome at Lake Hawea, Wanaka – Isabel Ewing:
Jet boating, heli-skiing, skydiving, bungee – much of the tourism in the Southern Lakes region revolves around speed and adrenaline, but a family-owned business on the shores of Lake Hawea is all about allowing their visitors to slow down.
“People who come here live such busy lives, and it’s about getting them to unwind and just relax,” says Richard Burdon, owner of The Camp and Cross Hill Lodge & Domes.
“A lot of the American clients have pot plants on top of their ovens, and they don’t find that family time to slow down.”
Burdon and wife Sarah have owned the lakeside campground for 10 years, and they’re also third-generation owners of Glen Dene and Mt Isthmus Station, a working farm set in the jagged country framed by lakes Hawea and Wanaka. . .
Working in a rural but desk-based role has really made Waikato/Bay of Plenty FMG Young Farmer of the Year Kieran McCahon reflect on the very different health and safety challenges of being “hands-on on farm”.
McCahon grew up on his family’s 1000-cow dairy farm on Northland’s Pouto Peninsula, near Dargaville.
He gained a Bachelor of Agricultural Science and a Master of Management, majoring in Agribusiness, as a DairyNZ scholar, and joined DairyNZ full-time 18 months ago as a solutions and development specialist.
“I recently moved back to Northland to continue my role with DairyNZ, which also means getting more time on the farm,” McCahon said. . .
Frank Konyn figures there are about 150 breweries within a reasonable drive from his dairy farm in the County of San Diego, Calif.
He frequents 19 of them but it has nothing to do with grabbing a cold one after a long day of milking cows. Instead, he makes weekly stops to pick up something the brewers no longer want: spent grains that remain from creating some of the area’s trendiest microbrews.
On an average week, Konyn collects about 225 tons of the grain that serves as protein-rich feed for his nearly 900 milking cows. He has plenty left over for a nearby dairy farmer’s herd.
Konyn began hauling the unwanted byproduct in 2009 with a pickup truck. Today, he owns five semi-trucks and 40 “roll-off” containers that are 18 feet long and are left at each brewery to be filled. . . .