We just can’t leave it to beaver – Jacqueline Rowarth:
The lucky country is New Zealand.
We have water in abundance. It falls out of the sky and flows out to the sea. It is termed ‘renewable’.
A series of reports from Berl (Business Economics and Research Ltd) make the abundance clear: New Zealand has about twice the quantity of freshwater on its area than United Kingdom, and about four times that of China and the United States of America. On average, New Zealand receives about twenty times the volume of freshwater per square kilometre of area than does ‘unlucky’ Australia.
Per head of population, the figures indicate luxury – far more water per person than is needed to support a population with a mixed economy and a relatively high standard of living. Berl has calculated that New Zealand receives over 24 times the amount of water per person than France, for instance. . .
Wāhine workers: Changing the face of forestry – Carmen Hall:
Some didn’t get out of the van. Others lasted a day. Some made it through the week. Two originals remain.
Welcome to Truedy Taia’s world. She is the crew manager for an all-female team that work for Mahi Rakau Forest Management – an initiative that became a reality in 2019.
Today the women are out the back of Kawerau with the Tarawera mountain ranges in the distance.
Taia is trudging out of the forest, the back of her hand wipes sweat from her brow as she stamps on bramble and navigates her way through rotting logs and debris. . .
When scientist Alan Baker made a cut in the side of an exotic plant in the Philippines jungle, the sap that bled out had a jade-green glow.
The shrub was a newly discovered species, soon to be known as Phyllanthus Balgooyi, one of a rare variety of plants that naturally suck high amounts of metallic elements from the soil.
The fluorescent sap turned out to be 9 percent nickel.
It was a welcome finding, but not a surprise, as Professor Baker’s research into so-called “hyperaccumulators” had already uncovered species that seemed to thrive on everything from cobalt to zinc, and even gold. . .
Southern hop growers find ready local market – Sally Rae:
When thinking of hop-growing regions in New Zealand, Garston doesn’t immediately spring to mind.
But an enterprising Southland farming family believes there is great potential in the area — and a craft brewery up the road in Queenstown reckon they are on to a good thing.
The McNamee family first planted hops on their Garston property in 2016. The family has been on the land for more than 140 years and farms mostly sheep and crops.
While having a beer with a mate one day, James McNamee started thinking about how craft brewers in New Zealand were struggling to get New Zealand-produced hops and he thought it was a shame that beer was being made with imported hops. . .
Former Mataura mill to manufacture hemp – Sandy Eggleston:
Growing therapeutic hemp could be a “home run” for Southland farmers, Southern Medicinal managing director Greg Marshall says.
The Dunedin company is setting up a hemp propagating and manufacturing business in the former Mataura Paper Mill.
Mr Marshall said trials showed hemp was a good crop to plant in wet areas of farms and could be part of farmers’ riparian planting plans.
“It sucks up nutrients, it becomes a barrier to stop nitrate flowing into the waterways, it sucks up carbon … it reduces pollution,” Mr Marshall said. . .
Agroecology in Africa: Silver bullet or pathway to poverty? – Joseph Opoku Gakpo:
A model of agroecology that limits farming inputs in Africa to solely indigenous materials is meeting resistance from farmers and others who worry it will most likely force even more people on the continent into poverty and hunger.
“The agroecology promoters will use terms like indigenous foods, indigenous crops, indigenous everything. Like we want to exclude new varieties that are coming. But even the corn we eat today is not from Africa. It’s from America,” observed Pacifique Nshimiyimana, a young farmer and agricultural enterpreneur from Rwanda.
“Corn has been here for many generations,” he noted. “And the varieties my grandma had are no longer responsive to today’s climate situation. This means we need to adapt to new seeds that are resilient to climate change.” . .