Taranaki Farming Lifestyles, December 2018

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Passion for industry shines through

December 2018 Edition

Committed to forestry

Scholarship winner generates industry ideas P8

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A sustainable, self-sufficient lifestyle Page 4–5

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DECEMBER 2018

TARANAKI FARMING LIFESTYLES

Research development

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New laboratories for Plant & Food Research at the Mt Albert Research Centre have opened after a four-year redevelopment project.

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The Taranaki Farming Lifestyles is published with pride by Integrity Community Media, a privately owned NZ company.

Phone: 0800 466 793 Email: info@integrity.nz General Manager: Deb Wright | deb.wright@integrity.nz | 021 639 696 Editorial: Ann van Engelen, Denise Gunn Advertising: Lisa Thurlow Accounts: accounts@integrity.nz Distribution: Laurie Willetts Website: www.farminglifestyles.co.nz

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Prime Minister Ardern with the Plant & Food Research chair, Michael Ahie, and CEO, David Hughes beside Te Pou Whakairo Ahumara Kai

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Prime Minister Jacinda Ardern, and the Minister of Research, Science and Innovation, Dr Megan Woods opened the facilities in Auckland, which is the largest of Plant & Food Research’s New Zealand sites.

The $49 million redevelopment includes work on the seven-storey Hamilton building ensuring Plant & Food Research can continue to deliver highquality science for New Zealand’s plant and marine-based food industries.

The Hamilton Building originally opened in 1973 and named for William Hamilton, director general of the Department of Scientific and Industrial Research from 1953 to 1971. Few significant developments had been made to the building, and many of the facilities were in need of upgrading.

“The new high-quality, purpose-built facilities of the Hamilton, Cunningham and Padfield buildings will allow us to deliver more and better science for our partners and New Zealand,” says CEO of

Plant & Food Research, David Hughes.

“The Mt Albert Research Centre is a key site in our New Zealand network, housing close to 200 scientists and 150 general staff, about 30 per cent of our total workforce.

These staff members work with teams across New Zealand to deliver research that supports the sustainable production of plant and marine-based food products.

“Our science supports New Zealand’s leading companies to create new products and production systems that meet consumer demands and command a premium in the global marketplace.”

The prime minister also named the new Plant & Food Research Pou whenua. The ‘land post’ signifies the relationship between Plant & Food Research, the crops grown, and the land that supports crop production. Te Pou Whakairo Ahumara Kai has been carved by master carvers Dennis Conway and Lenard Phillips.

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TARANAKI FARMING LIFESTYLES

DECEMBER 2018

Taranaki restaurants take out top awards Nine Taranaki restaurants have come out tops in the New Zealand Beef and Lamb Excellence Awards for 2019.

The Beef + Lamb Excellence Awards, New Zealand’s longest running culinary awards, were established in 1997 to recognise the skill, expertise and talent of our greatest chefs.

More than 230 restaurants throughout New Zealand went through the latest application process, followed by a tough and rigorous assessment.

Independent, culinar y-trained assessors were sent out to ‘mystery shop’ the restaurants and return their findings. Restaurants were judged on their individual merits and style of cuisine, and whether dishes met the standard to earn the label as leader of beef and lamb.

Eight of the Taranaki restaurants chosen — Gusto Restaurant Cafe and Bar, The Orangery Restaurant (Quality Hotel), Bella Vita Restaurant, Gover Street Bistro, Meat and Liquor, Fork N Knife, Table Restaurant (Nice Hotel), and The Good Home - are all located in New Plymouth. The other Taranaki restaurant, Stony River Boutique Hotel, is in Okato.

Kiwi celebrity chef Peter Gordon has restaurants in London and New Zealand.

He rates Kiwi chefs amongst the best

in terms of cooking with beef and lamb.

“I have eaten at restaurants around the world, and I’m hugely proud of the world-class beef and lamb we have here in New Zealand,” he said.

“I put this down to two factors; we have access to these wonderful meats, that are grass-fed and reared outdoors, giving them a delicious texture and flavour.

“It also comes down to our chefs. They are talented, creative, dedicated, adventurous.

New Zealand is renowned for its Executive chef Shaun Clouston has experienced world-class beef and lamb. the pull New Zealand beef and lamb can have on Shaun Clouston, executive international visitors chef at the Wellington institution “The beef and lamb dishes I have tried Logan Brown, has experienced first-hand the pull New Zealand beef and lamb can by other Kiwi chefs are phenomenal.”

Nationwide 172 restaurants received have on international visitors. the Beef and Lamb Excellence Award “I once had a customer who saw a lamb dish from Logan Brown featured for 2019. in a magazine. He then got on a plane from Japan, landed in Auckland and flew straight to Wellington just to have New Zealand lamb.”

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DECEMBER 2018

TARANAKI FARMING LIFESTYLES

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LIFES T Y L E DENISE GUNN

When Greg and Sue Rine bought their 56-hectare property near Stratford in 1993, they initially planned to use the farm for forestry and lease out the grazing areas. Twenty-five years on, their organic farm is a model of sustainable self-sufficiency.

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he couple and their family of four children weren’t planning to live on the property when they first bought it.

However, 11 years later the family moved into an extended bach on the farm, started developing the garden areas and introduced small animals — chickens, ducks and geese.

The family’s vegetable and herb garden, located close to the bach, required double-digging to loosen the

compacted soil. Later, an area on a bulldozed flat became the main garden after the house was built. Eight years ago, the Rines moved into their off-thegrid house, which is of passive solar design and includes a composting toilet and grey water system.

Sue said a tunnel house was constructed in the early years and another added about five years later.

“Another couple of years after that, an area was possum-fenced as a food

While husband Greg works off the farm, Sue Rine tends to the daily chores on their self-sufficient property

forest. That is about four years old and still developing. Fruit and nut trees were planted early on too so that they would come into production as soon as possible.”

Although the couple had a rough idea in mind when starting the development of their gardens, changes were made through trial and experience.

Sue said becoming accustomed to the site’s features with elements such as wind direction and strength,

frost pockets and frost-free areas, and growing trees changing the surrounding conditions means the design and development never stops.

The Rine family named their medium to steep hill country farm ‘Maranui’, which translates to large garden. Greg and Sue originally aimed to provide their family with healthy, organic food.

However, with an abundance of homegrown food, that vision extended to selling some of their produce.

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TARANAKI FARMING LIFESTYLES

“We have used the permaculture idea of zones in placing the elements of our system.”

Sue said within the zoning; they are constantly looking for linkages between elements. The waste from one element then becomes the input for something else.

“The ash from the fire goes into the compost, which goes on the garden,” said Sue. “Small dead animals go in the worm bed, and the worms go to the chooks.”

The main food-producing areas include the annual vegetable beds, tunnel houses, berry house, a fenced food forest, and more extensive fruit and nut plantings.

Mixtures of species, including those producing the main food items, are found in the food forest. Along with a wide range of fruit trees, the food forest also contains several edible flower shrubs and herbs, globe artichokes, cardoon and pumpkins.

“In the annual beds, I usually plant a mix of plants together including some flowering plants for the beneficial insects. Although our main garden is a little further from the house than would be strictly ideal, we nevertheless have salad and herb plants, and a lemon tree close to the house.”

The poultry, and sometimes rabbits and guinea pigs, are kept within the garden area forming an integral part of the system.

The small animals eat waste, provide manure, eggs and meat and scratch weeds. Growing unusual vegetables is one of Sue’s passions.

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A tunnel house was constructed in the early years on the farm, followed by a second about five years later

“I enjoy providing good quality, interesting and varied food,” she said.

The couple saves seeds, pickle, bottle, dry and freeze food. Sue also grinds flour with a combination of bought-in wheat, and their home-grown corn, buckwheat, chestnuts, amaranth and even dock seed.

Greg works off the farm, full-time for the Taranaki Regional Council. Sue tends to the daily garden chores and occasionally runs gardening, preserving and soap-making workshops.

She also helps out for the Curious Minds Science programme in a couple of schools. WWOOFers are frequent

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visitors to the farm, helping out and learning new skills in return. In 2015, during an extreme weather event, the Rines sustainable, self-sufficient lifestyle was put to the test.

“When Taranaki had the major floods a few years ago, we were stuck on-farm, apart from walking out to the road,” said Sue. “Life went on much as normal. Our power and water systems carried on, the woodstove kept us warm and cooked our food, and the freezer and garden were full of food.

“The simple life is never simple, but it is rewarding,” said Sue.

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DECEMBER 2018

TARANAKI FARMING LIFESTYLES

Passion for industry SHINES THROUGH

by Denise Gunn As one of three recipients in the 2018 New Zealand Young Farmers Excellence Awards, Jessie Waite is well acquainted with the needs of those in the rural community.

N

ot only does Jessie hold the positions of Central Taranaki Young Farmers’ publicity officer, Taranaki Young Farmers secretary and chair for Taranaki/Manawatu Young Farmers, she is also the Taranaki Federated Farmers office manager. More recently she took over the reins from Claire Hunn as the Taranaki Ballance Farm Environment Awards regional coordinator as well.

Although the 26-year-old didn’t grow up on a farm, she has spent most of her life living rurally and helped out on local farms.

“Whether it was feeding out, drafting stock, shifting breaks or just generally getting stuck in, my brother and I were always volunteering to help,” said Jessie.

“In high school, I took a real shining to the agricultural sector and received the Washer Cup for top in agriculture, and also completed some level four credits with Land Based Training.

“Funnily enough, although I had great marks in agriculture and showed a real interest in the sciences, my school never encouraged me towards a career in the industry.”

Instead, she completed a New Zealand diploma in journalism. Jessie spent her early years living around coastal Taranaki before her journalism career took her to Oamaru. Her career provided some incredible experiences.

“I had interviewed Dame Kiri Te Kanawa, a number of musicians and comedians, All Blacks and more, so I

Jessie is one of three recipients in the 2018 New Zealand Young Farmers Excellence Awards

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TARANAKI FARMING LIFESTYLES

am very grateful for the time spent in the news space.”

During the four years she lived in Oamaru, Jessie’s love for the agricultural industry deepened.

“Spending time in the hills was very special, and the community spirit in the South Island is something very special.”

Involvement with Young Farmers began in the South Island when Jessie joined Five Forks Young Farmers Club five years ago.

“I originally joined to get a free seat on an annual Young Farmers trip with Five Forks to Black Forrest Station, and from there I was hooked.

Jessie believes her involvement with Young Farmers has definitely been a contributing factor to committing to other community groups.

“I am now far more comfortable with public speaking, my time management is down to a fine art and you become really good at running events.”

In 2016, Jessie took up employment as the office manager for Taranaki Federated Farmers. In this position, she takes care of the day-to-day running of the Taranaki district. It’s a role Jessie thoroughly enjoys.

“It’s such a great organisation, and there are so many people working incredibly hard in the background that deliver so many wins for the industry.”

Federated Farmers has allowed Jessie to develop the role and align her skillset. That has enabled her to be involved with running events and increase the organisation’s profile in the community.

In July, Jessie was approached to see if she was interested in taking on the Taranaki Ballance Farm Environment

Awards regional coordinator position too. Jessie didn’t hesitate in accepting the offer.

“This role entails supporting the committee in getting entries, and then supporting the judges through the selection process, being the link to the national team, and also the entrants and running the night event.

“I have a great team with me, and Claire Hunn, who I took over from, has been incredibly supportive, so I have been able to find my feet comfortably.

Taranaki is a step above the rest in terms of sustainability with the planting and fencing farmers have invested in. I think we should be really proud of that.

Taranaki farmers are farming for the future, and that’s really important.”

Jessie is finding her involvement in Taranaki’s agricultural sector, through her various administration roles, extremely rewarding.

“Our products are so highly valued overseas, and that’s because of all the incredible work that is being done from the farm gate, right until the product is in the hand of the consumer. Our national brand is well-respected, and I am really proud to be a part of that, even though I am just a very small cog,” she said.

“I have a found a real love and passion for the industry, so this is where I want to stay. Taranaki is home, and I love living here.”

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DECEMBER 2018

TARANAKI FARMING LIFESTYLES

Committed to forestry

by Ann van Engelen The Horne family have been in the logging business since 1964 and are passionate about their commitment to excellence in industry training as they encourage workers into forestry as a career.

“E

veryone who works for us has to be certified for all the jobs they do, this is the non-negotiable bottom line for our company,” says operations manager, Amanda Horne.

Amanda comes from a nursing background and now runs the family business alongside her husband, Bernard.

“Bernard is the third generation of his family to run the business, and we look set to continue into the future, with our 21-year-old son Matt already a key member of the team, and our daughter Louise helps me part-time.

Bernard and Matt have logging in the blood. Logging is all Matt has ever wanted to do — from spending time

in the forest with his grandfather as a toddler, he is now halfway through a two-year level six diploma in forest management at Toi Ohomai, formerly Waiariki Institute of Technology, Rotorua.

“Matt has been working in the forest since leaving school and plans to gradually move into a management role at Horne Logging.

“He is already bringing new management skills into the business,” says Bernard.

“We are both totally comfortable in the heart of a harvesting landscape. My biggest satisfaction comes from getting the job done and making sure the crews are happy and safe. We operate two logging crews with approximately 17 staff.”

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TARANAKI FARMING LIFESTYLES

The family have two logging crews and are committed to ensuring that their staff are well trained for the job

The company’s commitment to training has led to multiple awards, including being named ‘Training Contractor of the Year’ for the Southern North Island in 2017 and 2018.

“One of our team members Dan Kyle was also awarded Trainee of the Year in 2018, and we recently achieved ‘certified contractor’ status.

This confirms high standards of environmental management and health and safety in all of our operations,” says Amanda.

“I call our crew members ‘the lads’, and they are really an extension of our family. We do have the good ones and the naughty ones of course, but we aim to be as supportive as possible to all our staff.”

This attitude runs to early finishes on every second Friday so staff can return to town to tend to any personal matters they may have. The company also provide a staff lunch and health and safety meeting at least once a month at their base in Masterton.

“Our philosophy is basically to treat people the way we would like to be treated ourselves,” says Amanda.

“One of my underlying values is that having an education leads to more choices. We want to encourage people to grow in their jobs. All of our guys are

trained to be multiskilled and can take on a number of jobs in the forest, but we also encourage them to refresh their training and upskill.”

Training is ongoing, and programmes are organised with the help of Russell Riley, the regional Competenz forestry manager, and NZQA assessor John Reid.

“Dan Kyle has now also qualified as an assessor, so comes in very useful as part of our training team. In addition, we now employ one of our crew members Justin Carswell in a full-time health and safety role,” says Amanda.

“It does annoy me that forestry workers lack recognition for their high skill levels. People can be quite dismissive of forestry as a career, but there are lots of opportunities and all of them involve different skills.”

Amanda says that all the effort put into staff management and training doesn’t mean that Horne Logging is immune from the challenges of finding and retaining good staff.

“It is one of our biggest day-today headaches, staff shortages are widespread throughout the forest industry,” says Bernard.

We would really love to see more women in the industry, including out in the forest, there are plenty of jobs women can do.

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They see things with a different set of eyes and having even one woman in a crew could make a huge difference to crew culture. We think the industry needs a bit of a shake-up, and to become more flexible in its approach to employing women.”

The family have a long list of the blocks to be logged over the next few years in the eastern Wairarapa.

“There will be no shortage of work for Horne Logging, and as a family our goal is to continue our commitment to training excellence wherever we are working.”

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Matt has worked in the forestry industry since leaving school and plans to work his way up to management

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DECEMBER 2018

Christmas Messages

TARANAKI FARMING LIFESTYLES

Big red sleigh cleared for takeoff

by our North Pole correspondent

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HAPPY NEW YEAR from

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HAPPY NEW YEAR from

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HAPPY NEW YEAR from

this money funds Santa’s yearly pudding and trifle bill, which is, according to Mrs Claus, ‘gigantic’.

Santa’s weather elves report a clear run this December 25, with optimum conditions to deliver close to a billion presents using the power of Christmas magic — and a little extra boost from those big turbine jets.

So, as the old song says, ‘be good for goodness sake’ — Santa Claus is definitely coming to your town soon!

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Christm y r r AND A

“These things always come around again. I’m betting dinosaurs, and race cars are back for next year, but as for now — it’s important to remind the elves to only stick one horn on each unicorn.

Otherwise, you just end up with antelope.” A little-known fact — Santa’s elves can make brand-name toys because the original inventions are often come up with by elf labs in any case! Toy companies make them for the rest of the year and pay for the designs. All of

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HAPPY NEW YEAR from

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Me

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Ph: 06 759 1630

Please call for opening hours over the holiday period.

“We need a bigger, faster sleigh this year because more kids have made the nice list than ever before. It’s possible that it has something to do with operation ‘elf on the shelf’, but in general, I think that there’s just a lot of Christmas spirit sloshing around,” said Santa, blocking his ears as the twin candy cane powered turbojets were fired up.

“The extra boost on this model will give the reindeer a bit of a helping hand, which is nice. It means we can go faster, which means more time in each house to really enjoy those plates of biscuits.”

As usual, Santa has been busy popping out from his North Pole workshop and command centre in recent weeks to check out what’s cool in New Zealand. He’s joined his helpers at parades and in shopping malls, taking the pulse of what kids want this December 25 and relaying the info back to his teams of elves.

“It’s a big year for unicorns, slime and robots, apparently,” smiles Saint Nick.

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HAPPY NEW YEAR from

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as

Christm y r r AND A

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Landcorp chair appointed The government has appointed, a primary industries leader, Dr Warren Parker, as director and chair of Landcorp.

TARANAKI FARMING LIFESTYLES

DECEMBER 2018

11

ADVERTORIAL

Chondroitin: forgotten hero

by John Arts

(Part 2)

Dr Warren Parker, newly appointed director and chair of Landcorp

Dr Parker was chief executive of Scion (the NZ Forest Research Institute) and Landcare Research and was previously CEO of AgResearch.

He currently holds a number of board roles including on Predator Free 2050 Ltd, Farmlands Cooperative Society, Genomics Aotearoa and is the chair of the Forestry Ministerial Advisory Group.

Until recently he was chair of the New Zealand Conservation Authority.

“Dr Parker is one of the most experienced experts in New Zealand’s primary industries, operating at the most senior levels across sectors as a scientist, teacher, manager and, most recently, in governance roles. We are lucky to have someone of his experience

and ability to take over the chair’s role at Landcorp, the nation’s largest farming enterprise,” said finance minister, Grant Robertson.

Dr Parker has a PhD in animal science and was previously a professor of agribusiness and resource management at Massey University, where he spent 18 years in various roles, including supervising the 9,000 stock unit Riverside Farm in the Wairarapa.

Landcorp is New Zealand’s largest agricultural enterprise.

Its core business is pastoral farming, running 1.5 million stock units — sheep, deer, beef and dairy cattle — on 126 properties totalling 372,115 hectares under management.

Last edition we looked at a major research study (Wildi et al, 2011) that confirmed the benefits of high dose Chondroitin sulphate (CS) for joints affected by osteoarthritis. This week we dig a little further. I have no doubt that the correct dose of highgrade CS is the number one natural compound to help stabilise joints affected by osteoarthritis.

As an example, I have been helping a man with osteoarthritis in both knees. The pain levels had become quite debilitating. We started with a booster dose of 1,600mg of high-grade chondroitin with the same amount of glucosamine and 400mg of high potency curcumin (from turmeric). After three months the pain level had significantly reduced and is now mobile again.

More recent research from the British Medical Journal (May 2017) compared high-grade Chondroitin with common anti-inflammatory medication and found that 800mg of CS was beneficial. Researchers commented: “This compelling benefitrisk profile, in light of the known clinical risks associated with chronic usage of NSAIDS and paracetamol, underscores the potential importance

of pharmaceutical-grade [chondroitin sulfate] in the management of knee [osteoarthritis], especially in the older population requiring longterm treatment.”

The question is how can it help?

What does it do to arthritic joints?

Researchers have found that CS has multiple benefits. Firstly it helps regulate inflammatory processes within the joint capsule.

Secondly, and more importantly, it helps specialised cells that reside in cartilage called chondrocytes. CS improves the ability of chondrocytes to secrete and repair cartilage. It comes as no surprise as CS is an important component of cartilage.

I have worked with so many people with osteoarthritis that I am genuinely surprised if we cannot get an improvement within three months. Give me a call or email john@abundant.co.nz if you need more information.

John Arts (B.Soc.Sci, Dip Tch, Adv. Dip.Nut.Med) is a nutritional medicine practitioner and founder of Abundant Health Ltd. For questions or advice contact John on 0800 423559 or email john@abundant.co.nz. Join his all new newsletter at abundant.co.nz.

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DECEMBER 2018

Recognising good employers

13

Northland company, Forest Protection Services Ltd were recognised as the overall winners of the Employee Development category at the Primary Industries Good Employer Awards, acknowledging the achievements of companies operating in the primary sector.

“One Northland company, Forest Protection Services Ltd, owned by Kevin and Kylie Ihaka, was voted the overall winner in the Employee Development category and was highly commended in the Safe and Healthy Work Environment Award,” says Forestry minister, Shane Jones.

“Their Tupu Ake programme — delivered in partnership with NorthTec and Te Matarau Education Trust — offers Rangatahi the chance to develop life skills and qualifications while in full-time paid work and, in the highly seasonal forestry industry, also offers year-round employment.

The company, operating in a highrisk industry, has an outstanding safety record. As minister of forestry, it is great to see a company in the industry performing so well.

“Good businesses provide the foundation for a prosperous community.

It is great to see Maori businesses recognised that fully understand the connection between their wellbeing and the wellbeing of their employees, their whanau and their wider communities. They are outstanding New Zealand companies.”

Minister of Agriculture Damien O’Connor says the primary industries employ about 350,000 people — one in seven working New Zealanders and as

many as one in three in some regions.

“Attracting and keeping this hard-working talent is a significant challenge, and we recognise those exceptional employers who are committing to good employment practices such as training, paying and treating staff well.

“I equally acknowledge those working throughout the sector who contribute to these sustainable, high-value business models.

“Good employers help to attract and develop the skills we need for today and tomorrow. Investing in the workforce is critical to the future of our primary industries and a key part of this is providing attractive careers for the next generation of workers.

“The first-ever MPI AGMARDT Primary Industries Good Employer Awards have recognised exceptional employers across the dairy, seafood, forestry and horticulture sectors.”

Other winners were: Innovative Employment Practices — Ben and Nicky Allomes, Hopelands Dairies Ltd (Dairy).

Highly Commended — Jenny Buckley and Dave van den Beuken, Jaydee Partnership (Dairy).

Employee Development Award — Highly Commended went to Patrick Malley, Onyx Capital Limited (Horticulture). Safe and Healthy Work Environment — Michelle

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The Minister’s Award went to Ben and Nicky Allomes, Hopelands Dairies Ltd (Dairy) with Highly Commended going to Bruce Beaton, Kristen Nash and Maurice Windle, T&G Global, Pipfruit (Horticulture).

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TARANAKI FARMING LIFESTYLES

SCHOLARSHIP WINNER GENERATES INDUSTRY IDEAS

By Denise Gunn Silver Fern Farms Plate to Pasture scholarship winner for the western North Island has a background immersed in agriculture. Monique Yule is one of six inspirational young people from around New Zealand to receive one of these scholarships this year.

R

aised on her family’s sheep and beef farm in Elsthorpe in central Hawke’s Bay, Monique’s passion for agriculture stemmed from a young age.

“Being brought up on a family-run farm, I was highly involved in farming operations from a very young age, which I thoroughly enjoyed.”

Monique is currently studying at Massey University towards a bachelor of food technology with honours, majoring in food product development.

“My desire to study food technology came about as I only had strong interests for agriculture and food science.

This led me to the idea of working with food directly related to agriculture, either in the meat, dairy or horticulture

sectors, and allowing me to combine my passion for both fields.”

A family friend saw the Plate to Pasture scholarship advertised and mentioned it to Monique. Growing up on a red meat farm, the Silver Ferns Farm brand was a common household label.

The scholarship appealed to Monique as she has a strong desire to work within the meat sector after graduation, combining her passion for food and the agricultural sector.

Each scholarship winner received $5,000 to further their careers in the red meat sector.

“The financial aid was a huge contributor as the scholarship would allow me to focus solely on my studies, without needing to find a part-time

Monique was raised on her family’s farm in central Hawke’s Bay job to financially assist me. Alongside the financial aid, I also felt that the opportunity would be a great way to hear experiences from people who have entered this field, and expand my

knowledge within the red meat sector.”

Silver Fern Farms chief executive, Simon Limmer, said he is delighted to see the passion young New Zealanders have shown for the red meat industry

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through the applications submitted to the annual scholarship programme. “We want to thank all applicants for entering the Plate to Pasture Youth Scholarships, the calibre of the entries was high and showed great initiative and insights into our industry, at all levels. Through the scholarships, we have connected with the industry’s emerging talent who want to contribute to a sustainable future for our red meat sector — from plate to pasture.”

This year, applicants were asked to describe their ‘Big Idea’ for the red meat industry, as well as naming three challenges or opportunities they believe are important to the sector.

Monique’s big idea for the red meat industry is to better accommodate highincome earners over a wide variety of niche markets. It would increase the consumer base of the red meat industry and add extra value to current red meat products.

“Niche markets, which I believe can be better targeted by the red meat industry include toddlers, the elderly and busy workers.

“I feel that the elderly and toddler niche could be better targeted by the red meat industry, as they make up a large portion of the global population.

Currently, there are no meat products on the market which specifically target them.”

She also suggested the needs of toddlers and the elderly could be met by producing fortified, convenient, pre-cut and easy to chew red meat products.”

Monique found out she was a successful scholarship recipient through

a phone call from the Silver Ferns Farms senior communications adviser.

“The news was very exciting as I never thought my application would be one of the six successful applications.”

All successful recipients were invited to attend the Silver Fern Farms Plate to Pasture conference in Rotorua.

“The experience I gained through the conference was very eye-opening and insightful.

“It gave me a great understanding of all areas of the supply chain required to get a product of high quality from the primary sector, right through to consumers globally.”

After graduating, Monique would like to experience how the food industry operates in different areas of the globe.

“I would love to travel overseas to Asia and South America to experience different food cultures, and analyse how various food cultures could be integrated into the western diet.”

Long-term Monique would like to be involved in enhancing food products within the agricultural sector, to meet consumers’ wants and needs.

“I have very passionate views for creating innovative food products, which are beneficial to consumers by being of high nutritional value and quality.

Monique said working in direct relation to agriculturally-produced foods would combine her passion for agriculture and food science.

“It would also allow me to work with wholesome, nutritious foods to produce products which are beneficial for consumers both in New Zealand and globally.”

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From a young age Monique has been involved in day-to-day farming operations

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Water is a vital part of everyday life, and people don’t always realise only a certain amount is in our tanks, rivers, streams and dams, especially those who have recently moved from urban areas.

Sometimes demand is greater than supply with an average New Zealand family uses 250 to 300 litres of water for each person daily.

In a typical household, the bathroom, kitchen and laundry use 25 per cent of the daily volume with the toilet using 30 per cent and the last 20 per cent used outdoors.

It is also important to know that under the Animal Welfare Act it is the owner’s legal responsibility to ensure any animals in their care have adequate water and find supplied.

When watering your garden in the summer remember a hose running at full volume uses 2,000 litres of water an hour and water low to the ground and slow when it is cool and calm, not in the heat of the day or in windy weather when water will evaporate rather than soak in. Watering by hand or on an irrigation system controlled by a timer is best

as moveable sprinklers are the least effective for saving water. Check your water tank levels and order extra water early from your water delivery person to ensure your daily life is not interrupted.

Repair any leaking taps, tanks and pipes early as a small drip uses more water than you think.

Sixty drips a minute uses 21 litres a day — over a year that is some 7,644 litres wasted. Catching rainwater in suitable containers is a good way to provide water for the garden and

chickens. Remember to keep your house gutters and roof clean to stop debris and rodent or bird waste entering your tank and check if your tank needs cleaning annually and ensure regularly that possums and birds have not fallen in and decayed.

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WATER MATTERS

17

The heart of a water system Be it for farm or lifestyle block trough supply or irrigation, swimming pool operation, or household supply from a rainwater tank or bore, mechanical and electric water pumps are an integral part of rural life. In the summer months, they often work overtime.

The pump shed is the heart of any water supply system, and the mechanism inside needs to be at the top of its game creating the right pressure and flow for the amount of water required for a given task. Periodic testing of pump performance and ensuring maintenance is key to operational performance.

Developing a pump maintenance checklist will keep your pump functioning efficiently and trim down your everyday expenditure for upkeep and give some protection against a loss of water supply.

First on the list is a frequent check to make sure that the speed of the water pump corresponds with the output in horsepower. Also, examine the water system for leakages, fissure or wear and tear. Regular maintenance can prevent damage and reduce costs of replacement parts.

Less frequently, it might pay for a monthly examination to check and repair seals, oil bearings to manufacturers specifications, confirm that the water pump is secured firmly against over vibration and also check plugs and wiring on electrical systems.

If you are a typical kiwi operator, it’s pretty certain you can perform daily and monthly maintenance personally.

Once a year, it probably pays to call in a professional, if only for peace of

SAFETY FIRST mind, and even more important, to make sure you are covered by your insurance requirement. Technicians are trained in their field to fine-tune, restore or repair the bearings, drive belt or any other faulty part. In addition, a technician needs to carry out a vibration and temperature examination to make sure that the motor is running in peak condition.

Steady maintenance to avoid preventable damage and costs is a nobrainer. In addition, you can improve water pump performance in a number of ways such as adding a small booster pump, perhaps increasing household

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TARANAKI FARMING LIFESTYLES

DAIRY

Sharing M Bovis costs The Boards of DairyNZ and Beef + Lamb New Zealand have agreed to share the cost of the Mycoplasma bovis phased eradication programme.

As announced in May, 68 per cent of the costs are funded by the government, and the remaining 32 per cent is split between dairy and beef farmers. Of the 32 per cent of costs, the dairy sector will meet 94 per cent of the costs of the programme, and beef six per cent. The cost split was determined by a specialist industry panel.

“A robust process was followed, and although we are disappointed that the costs of system changes were not factored in, we also understand the difficulties of doing this, and accept the recommendations and need to move forward,” said DairyNZ’s chair Jim van der Poel.

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“We argued strongly that the cost split should also include the costs that would be associated with changes to farming systems in both sectors if M bovis was not controlled and eradicated.

The panel felt it was too difficult to determine these costs and settled on likely clinical impacts instead.

DairyNZ and Beef + Lamb New Zealand agree that due to the way the panel reached its recommendation and the unique circumstances of the M bovis response, dairy cull cows will not be subject to the M bovis beef levy.

“While the panel determined the split should be funded 95 per cent dairy and 5 per cent by beef, using the panel’s methodology across a five-year farmgate average, the respective boards agreed that a 94 per cent dairy and 6 per cent beef split was a more accurate allocation. The dairy sector, therefore, would fund approximately $272 million for the ten-year eradication programme.

How we fund that cost is subject to a separate biosecurity levy consultation with our farmers, which farmers will receive information about in early 2019,” says Mr van der Poel.

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B+LNZ’s chair man Andrew Morrison says that today’s announcement gives beef cattle farmers some measure of certainty of what the costs of the phased eradication response will be.

“Our farmers are supportive of the phased eradication response, but one of their areas of concern is not knowing what the cost of their individual contributions to the response would be, which will be $17.4 million over the 10 years of the response,” says Mr Morrison.

“Though the final total cost of the phased eradication programme is dependent on a number of factors, having a split agreed by industries means we can now calculate possible levy rates and start consulting with farmers about the practicalities of meeting the beef sector’s share of costs of the response.” DairyNZ and B+LNZ will consult with farmers in the coming months on how the levies could work.

The encouraging signs from spring bulk milk testing are showing that eradication looks very achievable,” says Mr van der Poel.

For beef cattle, the contribution will be collected through a separate biosecurity levy at the point of slaughter.

The independent panel’s report is

Jim van der Poel, DairyNZ’s chair

available on both the DairyNZ and B+LNZ websites.

The Ministry for Primary Industries has the total number of infected properties at 75, with 33 of these being ‘active’ infected properties — where they have yet to be depopulated, cleaned and have their restrictions lifted.

Both DairyNZ and Beef + Lamb New Zealand have dedicated sections on their websites dealing with the impacts of Mycoplasma bovis.

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TARANAKI FARMING LIFESTYLES

Revised farmgate forecast

DECEMBER 2018

DAIRY

19

Due to the global milk supply remaining stronger and driving a downward trend on the GlobalDairyTrade index the forecast Farmgate Milk Price range has been revised by Fonterra Cooperative Group Ltd. The Farmgate Milk price range for 2018/19 has gone from $6.25–$6.50 a kgMS to $6–$6.30 a kgMS. “Since our October milk price update, production from Europe has flattened off the back of dry weather and rising feed costs. US milk volumes are still forecast to be up one per cent for the year,” says Fonterra chairman, John Monaghan.

“Here in New Zealand, we are maintaining our forecast collections at 1,550 million kgMS. NIWA is saying it is likely we will see an abnormal El Nino weather pattern over summer, and this could impact our farmers’ milk production. Demand from China and Asia remains strong; however, we are seeing geopolitical disruption impacting demand from countries that traditionally buy a lot of fat products from us.”

He says the forecast range assumes dairy prices will firm across the balance of the season and is consistent with the views of other market commentators.

“There are still a number of unknowns in the global demand and supply picture, and we recommend farmers budget with ongoing caution. Fonterra’s Advance Rate has been set off a milk price of $6.15 a kgMS.”

Fonterra’s first quarter gross margin of $646 million is down $14 million compared to the same period last year and up slightly on a percentage basis from 16.6 per cent to 17 per cent. Revenue of $3.8 billion, is down four per cent and sales volumes were down six per cent to 3.6 billion liquid milk equivalent.

Chief executive Miles Hurrell says the co-op generally makes a smaller proportion of its total annual sales in the first quarter due to the seasonal nature of their milk supply.

“It means the results from Q1 do not give much insight into the co-op’s expected earnings performance for the full year.”

Mr Hurrell says the co-op is maintaining its forecast earnings for each share range of 25–35 cents.

“Q1 gross margin percentage was up on last year, and we have identified the challenges that need addressing.

“Our earnings forecast for the remainder of the year is based on a milk price within the $6–$6.30 a kgMS range and, on this basis, we are confident in our earnings guidance.”

HAVE A SAFE AND MERRY CHRISTMAS

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National standard for organics Increasing moves towards the production of organic meat will be assisted with the introduction of a national standard for organic production as a government bill next year to help give consumers confidence in organic claims and businesses certainty to invest and innovate in the growing sector.

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“It will also help grow our organic export trade as it brings us in line with international approaches to regulation.

We are one of only two of the top 25 organic markets in the world that have voluntary instead of mandatory standards,” says agriculture and food safety minister, Damien O’Connor.

“The global demand for organic products is increasing and our organic sector has responded with growth of 30 per cent over the past couple of years, and is now worth about $600 million a year.

A majority of public submissions earlier this year supported the government’s approach of a single set of rules for organic production. I am pleased we can now move ahead with the changes so our agribusinesses can extract more value from what they do as soon as possible.”

Primary industries spokesperson for the Greens, Gareth Hughes said: “We know organics is key to sustainable land use and helps reinforce New Zealand’s reputation as a trusted producer of highvalue natural products.”

The next step is to draft an organics bill to be introduced next year, and there will be opportunities for the public and the sector to feedback

Damien O’Connor, agriculture and food safety minister

at the select committee stage. Mr O’Connor was joined by Mr Hughes for the announcement at the Horticulture

Export Authority’s release of the report Barriers to Our Export Trade in Wellington.

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TARANAKI FARMING LIFESTYLES

DECEMBER 2018

LIVESTOCK

Lambing percentages positive

Another record high with lambing percentage was achieved this spring by sheep and beef farmers.

The Beef + Lamb New Zealand Lamb Crop 2018 report that is drawn from its Sheep and Beef Farm Survey, and covers a statistically representative sample of more than 500 commercial sheep and beef farms. The estimated the number of lambs tailed in spring 2018 was 23.5 million head, down 163,000 head on the previous spring, with the small decline being due to the higher lambing percentage not offsetting the 2.1 per cent decline in breeding ewes.

“The report provides further evidence of sheep and beef farmers doing more with less, continuing an ongoing trend in the wider sector to improve our efficiencies,” says Rob Davison from B+LNZ’s economic service.

The average ewe lambing percentage for 2018 was 129.0 per cent, up 1.7 percentage points on last year, and up nearly eight percentage points on the average for the previous 10 years. 129 lambs were born for every hundred ewes compared with an average of 121 during the prior 10 years. A one percentage point change in the New Zealand ewe lambing percentage is equivalent to 174,000 lambs.

In the North Island, the number of lambs tailed decreased by 3.2 per cent because the number of ewes mated declined 3.5 per cent as farmers ran relatively more beef cattle, and the lambing percentage was unchanged. In the South Island, the number of lambs increased 1.7 per cent — 208,000 head, to 12.2 million with the average ewe lambing percentage for 2018 was 129.9, up 3.2 percentage points on 2017.

“Good climatic conditions occurred through autumn and winter, which were positive for mating and lambing, although there were some isolated weather events that caused losses on the East Coast of the North Island, which no farmer wants to see because they care for their animals,” says Mr Davison.

The number of lambs available for export processing in 2018–19 at 19.05 million head is down 4.1 per cent on 2017’s 19.87 million head.

The tonnage of lamb produced is expected to decrease by 4.4 per cent due to the combination of fewer lambs and a slightly lower average carcase weight.

Rob Davison from Beef + Lamb New Zealand’s economic service

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At a time of the year when top ten lists and awards ceremonies abound, one of the toughest decisions has to be the coveted title of car of the year.

Here in New Zealand that choice is informed by a varied and challenging driving environment — and auto manufacturers never make it easy to select a winner, with new offerings striving to excel in areas as varied as fuel economy, environmental impact and sheer luxury.

However, there can be only one. Unlike in other international selections, just a single vehicle will be crowned best of the best. The final selection for this year contains some wild cards indeed, all of which vary from the current reigning 2017 champion, the Skoda Kodiaq.

BMW’s X3 is the priciest offering in the range and brings the ethos of Germany’s ‘ultimate driving machine’ to an evolved and stylish four-wheel drive platform.

Subaru’s Forester approaches the same ground from a very different direction, as a ‘grown-up’ and more advanced iteration of the still popular go-anywhere wagon of yesteryear.

Meanwhile, Skoda’s Karoq is looking to repeat the stellar performance of the Kodiaq, with a different spin on

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while Kia’s surprising, potent Stinger packs a turbocharged punch and proves that the Korean marque can mix it up with the big boys in terms of performance.

Mercedes bring the sophistication and pedigree of their larger models to the hatchback market in the form of the A-Class, and two Volvos — the XC40 and XC60 show that the Scandinavian badge is not just about safety — it stands for style, individuality and nimble handling as well.

All said a tough group from which to pick a winner. On December 12 that’s just what the judges will do, crowning one of these machines NZ Car of the Year.

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Toyota’s Camry is a far cry from the original of the same name, adding a little of the excitement and stylistic edginess of its big brothers in the Lexus range while retaining Toyota’s dependable reputation. Holden brings a bit of the best of the old and the new with a Commodore wagon that’s a long way from the one your dad used to drive — but with the same space and practicality welded to greater efficiency and fuel economy.

Hyundai’s affordable Kona crossover proves that good things come in small packages and with smaller price tags,

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TARANAKI FARMING LIFESTYLES

DECEMBER 2018

WHEELS

23

Out of the wild continent

by Andy Bryenton

The year is 1985 — state of the art in home computing is still less powerful than today’s microwave ovens, big hair is king, and the charts are topped by the ‘king of pop’, Michael Jackson.

The Paris to Dakar might be the ultimate endurance test for a vehicle — spanning mountains, deserts, tropical heat and burning sand; it’s long been associated with a level of automotive obsession bordering on the unhinged.

It forges great stories — and even better machines. In the 1980s, Honda embarked on a series of four victories in this gruelling crucible of motorsport, stamping their mark once and for all as the masters of off-road adventure bike design.

The masterpiece they presented to the public in 1989 was called the Africa Twin.

Now, three decades on, the 2019 model of the Africa Twin is a fitting tribute to that legendary machine — and more.

Not content to pay homage to a moment in sporting history with a few badges and a neat colour scheme — although the new Honda is dressed in racing livery — the engineers behind the Africa Twin have added the best of modern tech as well. It’s the kind of stuff

that those original Paris to Dakar riders would have wished for.

The engine is bigger and more powerful — a liquid-cooled unicam fourstroke parallel twin beefed up to 998cc and equipped with fuel injection. The massive fuel tank delivers up to 500 kilometres of riding between pit stops.

Throttle by wire technology means that a rider can select from three distinct riding modes, with a fourth available on the DCT model for pure off-road action.

All-round the ground clearance has been improved, weather protection and wind reduction fettled, and rider comfort for long-haul trips brought to the fore.

It’s a machine, which could confidently tackle the wilds of any continent — that inspires huge confidence for those out there who want to explore New Zealand.

We might not have roasting hot deserts and steaming jungles, but with mud, gravel, blacktop and wild weather, having a machine built to devour the miles despite all nature’s whims makes for excellent peace of mind.

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DECEMBER 2018

TARANAKI FARMING LIFESTYLES

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