Lamb losses as spring storm brings snow – Neal Wallace:
Two days of snow, rain and bitterly cold temperatures on the east coast of both islands have caused lamb losses and added to already saturated soils.
Snow up to 50mm fell on Monday night in Southland, Otago, Canterbury, Wairarapa, Hawke’s Bay, central North Island and Gisborne Wairoa.
Lambing has started in some lower areas of the North Island and farming leaders said there have been losses.
Snow was lying down to sea level in parts of the South Island on Monday night, and at higher altitude in the North Island where lambing has yet to begin. . . .
High country lessees have high carbon hopes – Richard Rennie:
Lessees of Crown land want clarity – and fairness – when it comes to the carbon work they put in.
High country leaseholders are crossing their fingers the government will see sense in adjusting legislation to better enable them to capitalise on carbon opportunities Emissions Trading Scheme (ETS) and He Waka Eke Noa (HWEN) bring.
Gerald Fitzgerald, legal counsel for the High Country Accord group, said Wellington has repeatedly overlooked high country Crown pastoral lessees when drawing up legislation, whether it be stock exclusion, biodiversity, and more lately new carbon rules.
“Again and again, we have been frustrated there is no recognition in policy design work of the particular tenure of Crown pastoral leases. This is at a technical legal level, and a lack of insight at a practical level on the different farm management systems on high country farms,” Fitzgerald said. . .
A New Zealand-based company researching alternative uses for a by-product from cheesemaking has its sights on developing it into a remedy for people with type 2 diabetes.
WheyTech Bionics NZ is partnering with the Ministry for Primary Industries (MPI) on a 2-year project that aims to develop technology to process whey permeate as a sweetener product with anti-diabetic properties.
Whey permeate is a by-product from the cheesemaking process.
“An existing patent from Germany shows the high levels of glucose in whey can create a sugar with properties that are anti-diabetic,” says Steve Penno, MPI’s director of investment programmes. . .
War on weeds – could a wasp join the fight? – Emile Donovan :
We know New Zealand’s ecosystem is precious: our islands are home to flora and fauna not found anywhere else in the world.
This is special, but it also means we have to be careful. An introduced species from another part of the world can quickly become invasive, take a foothold and wreak havoc.
One way of controlling invasive species is to bring in yet another species to essentially prey on the thing you don’t like.
This is called biological control. . .
A former equestrian school, wedding and function venue – converted into a high tech’ agricultural biotechnology company’s research headquarters – has been placed on the market for sale.
The property and buildings housing the laboratories and research facilities for ground-breaking rural science company Ecolibrium Biologicals is located in Bombay just south of Auckland, and sits on some 18.55-hectares of land.
The substantial property was originally developed as a kiwifruit orchard in the early 1980s when its owners built a three-bedroom home, while simultaneously converting an old cow shed and building which were later developed into an equestrian riding centre & school.
The venue’s infrastructure was expanded in the early 1990s when a lodge was constructed as a riding school lodge, which later morphed into a wedding reception venue – known as Footbridge, with its own chapel on site, allowing wedding ceremonies to be held on-site. . .
The Hellers Sharp Blacks have won third place at the World Butchers’ Challenge in Sacramento held over the weekend. The team, made up of six Kiwi butchers, travelled to the U.S.A. last week to compete against 12 other countries in a three-and-a-half-hour showdown at the Golden 1 Centre in Sacramento.
Team captain of the Hellers Sharp Blacks, Riki Kerekere says that after two years of covid cancellations it was amazing for the team to finally be sharpening their knives and competing on the world stage.
“To come third is a massive achievement and I am really proud of how well the team performed on the day,” says Riki.
The competition was held on Saturday 3rd September, Californian time, and saw the Golden 1 Centre in Sacramento transformed into the world’s largest butchery. Local and international visitors were treated to a spectacular three and a half hour cutting competition where each team had to turn a side of beef, a side of pork, a whole lamb and five chickens into a themed display of value-added cuts. Teams had to demonstrate their carving, boning and finishing skills underpinned by their own creative and cultural flair. . .