Farmers across NSW have become the targets of abusive letters urging them to ‘use a bullet’ on themselves if they ‘can’t handle’ the drought.
Several residents in Dubbo, Walgett and Peak Hill in the state’s western region reported receiving the disturbing notes last month, police said.
One of the letters, obtained by The Daily Telegraph, had been typed in a large font on white paper and is believed to have been hand delivered. . .
Profit shortfall from regenerative grazing spelt out – Shan Goodwin:
ANALYSIS has shown running a livestock operation under regenerative agriculture principles over a period of ten years sets profit back to the tune of $2.46m.
The work by prominent farm business consultants Holmes Sackett found farms not classified as RA systems generated operating returns of 4.22 per cent, compared to those who were classified RA returning only 1.66pc.
Holmes Sackett director John Francis said the analysis was not a criticism of the philosophy of RA but an analysis of the financial performance of these systems relative to other farm management practices. .
How do other farmers look after themselves and their teams? Check out the advice below, including some great ideas from Farmstrong.
Farmstrong’s top tips
Farmstrong is a nationwide, rural wellbeing initiative that helps farmers and their families cope with the ups and downs of farming. Here are some of its suggestions for keeping well.
- Stay connected – Surround yourself with a network of people you can reach out to. It can be as simple as having a conversation in the pub or over the fence.
- Keep active – Biking, walking, hunting, team sport – whatever appeals. It keeps you ‘farm fit’, boosts your mood and gets you off-farm.
- Enjoy the small stuff – When you’re working, take a moment to stop and enjoy the view or the nature. Not a bad office, is it?
- Eat well – Make sure you have enough fuel in the tank to keep your energy levels up.
- Look after yourself, look after your team – People are the most important part of the dairy sector. . .
Sheep milk’s protein is more readily digested and its fats are more readily converted into energy compared to cow milk, a New Zealand study has shown. The milk’s unique composition could make it a good option for the very young and the elderly, sports nutrition, and people who are looking for alternatives to cow’s milk, researchers say.
Anecdotally, evidence from consumers already suggests that sheep milk may be better tolerated than cow milk by some people.
This is believed to be the first human study in the world to investigate how differences in the composition of New Zealand sheep milk affect ease of digestion, digestive comfort, and the body’s ability to make use of milk protein. . .
Fonterra has purchased the minority interest in Prolesur, held by Fundación Isabel Aninat (the Fundación), as the Co-op looks to streamline its operations in Chile.
The Fundación has sold its 13.6% shareholding for $29.3 million NZD, which takes Fonterra’s ownership of Prolesur from 86.2% to 99.9%.
Prolesur is a milk processor in southern Chile which sells most of its production to Soprole. Soprole is a leading consumer branded dairy company in Chile and is 99.9% owned by Fonterra. . .
Dairy led the rise in goods exports in November 2019 as milk powder exports reached $1.1 billion, Stats NZ said today.
This is the highest value of milk powder exports for a November month since dairy exports peaked in 2013.
The value of dairy exports (milk powder, butter, and cheese) increased $348 million in November 2019. Dairy was the main contributor to total goods exports reaching $5.2 billion, up $371 million from the same month last year. . .
Much has been made about New Zealand’s status as “100% Pure” and how much, or how little, needs to be done to keep that claim valid.
While that debate rumbles on, the primary sector has been doing much to deliver on Prime Minister Jacinda Adern’s promise to the United Nations in September 2019 that New Zealand will be “the most sustainable food producing country in the world.”
As overseas consumers have become increasingly sophisticated and demand to know where their food has been sourced from, all parts of the New Zealand primary sector have been working to ensure the “paddock to plate” story is more than just a story. . .