Graduates take red meat path – Sally Rae:
Young Telford graduates William Benson and Lisa Bonenkamp will today embark on careers in the red meat sector.
The pair have completed their studies at Telford, where they were involved in the Red Meat Network, a tertiary network designed to increase the number of high achieving graduates entering the sheep and beef industry. Established last year, the network allowed 20 leading students from six tertiary institutions to hear high calibre speakers from the red meat sector, including New Zealand Special Agricultural Trade Envoy Mike Petersen. It was funded by the Red Meat Profit Partnership, a Primary Growth Partnership programme.
Encouraging young people into the red meat sector was a key part of increasing productivity, RMPP general manager Michael Smith said. . .
Chinese investment in NZ likely to shift to companies – Alexa Cook:
Public suspicion and red tape is discouraging Chinese investment in New Zealand, a Shanghai Pengxin boss says.
Shanghai Pengxin president of overseas investment Terry Lee told a Chinese agriculture conference in Wellington they wanted to control the value chain from farm gate to the table, but New Zealand kept putting up hurdles.
Mr Lee told the audience New Zealand’s government tailor-made regulations so Shanghai Pengxin could not buy Lochinvar station last year.
He said there should have been an apology, and while suspicion was a natural reaction to foreign investment it was not helpful for New Zealand. . .
The future of milk – Lynley Hargreaves:
Value-added milk products are likely to continue their rise, says new Royal Society of New Zealand Fellow Dr Skelte Anema. That means we’ll keep moving away from commodities like dried milk powder and export more expensive products such as fresh and long-life liquid milk and cream. A Principal Research Scientist at the Fonterra Research and Development Centre, Dr Anema has worked in the New Zealand dairy industry since 1990. He tells us how the science and economics have changed, and how processing milk in different ways can effect milk proteins, making for more consistent products, a longer shelf life, or even pourable cheese.
When you first started working in this area, New Zealand had cream-topped glass bottles of home-delivered milk. How has the research environment changed in the last 26 years?
Fresh milk that is sold in New Zealand is only a very small part of our milk supply. But one thing that’s very different now is that we used to do a lot of research on milk powder. . .
Jane Hunter, owner of Hunter’s Wines in Marlborough, has been awarded a Lifetime Achievement Award by the board of Wine Marlborough.
The annual award is given in recognition of services to the wine industry over a period of time.
Jane, who arrived in Marlborough in 1983, has played an integral role in making Marlborough a household name in international wine circles.
Arriving in the province in 1983 as a viticulturist for Montana Wines, she went on to marry Ernie Hunter, the founder of one of Marlborough’s first wineries. When Ernie died in 1987, Jane took over the reins of the company. . .
The Netherlands and New Zealand have much in common, in both culture and economics, particularly in the areas of agri-food, horticulture and trade. Next month, the Embassy of the Netherlands is hosting a one-day forum, in cooperation with Massey University and FoodHQ, which will take advantage of the many parallels between the two nations with the aim of creating momentum for exploring new opportunities where we can collaborate on the issues of sustainable food commerce in key global markets.
Next month’s Future of Food Forum will be opened by Science and Innovation Minister Steven Joyce and Netherlands Minister for Economic Affairs Henk Kamp. The Forum includes presentations and discussions between leaders from the private and public sector, including Fonterra chief executive Theo Spierings, Zespri chief executive Lain Jager and Massey Vice-Chancellor Steve Maharey. . .
Insects are the sustainable food of the future – Dick Wybrow:
The buzz is getting louder as we make more room on our dinner tables for bugs.
With a growing global population and shrinking resources, some experts think insects could eventually replace meat and fish.
It’s been estimated that it takes 1750 litres of water and more than 6kg of feed to make an average hamburger.
So maybe it’s time to bite the bugs back.
We already know a handful of freeze-dried ants or a salad sprinkled with crickets can provide heaps of protein. . .
There are calls for drug monitoring in rural areas after a study found meth use among rural Australians is twice as high as those living in cities.
One in 43 people in rural areas are using the drug, according to researchers from the University of Western Australia – that’s 150 percent more than in 2007.
In cities, use has only gone up 16 percent.
The highest rates of usage were found in rural men aged 18 to 25, particularly tradies. . .
Nine Hours in the Combine : Reflecting on #My60Acres – Uptown Farms:
The corn is harvested! It took Matt and I, each running a 9500 John Deere combine with a 6 row corn head, about nine hours to harvest the entire 60 acres. So now that it’s all done, here are my thoughts.
Farming is hard work!
There might be a reason only 2% of Americans do this – it’s hard! I try to battle that fairy-tale version of farming on my blog but I don’t think I’ve given enough credit to the physical aspect of farming.
I see him come home every night covered head to toe in dust and looking physically exhausted. But it never really registered with me. Especially this time of year. I know working cattle is hard, shearing sheep is hard. But driving a tractor or a combine? . .