Business

Daisy Lab has made headlines recently with the company getting the green light to upscale its precision fermentation process in NZ, which uses genetically modified yeast to produce dairy proteins. So what is the future for alternative proteins? Words Delwyn Dickey.

Nearly a quarter of New Zealand milk is being managed via milk hedging tools, with more dairy farmers and processors looking to manage their risk profile. In a volatile world where milk price, milk production and onfarm costs are fluid, should farmers be locking in more of their business portfolio and if so, what tools are best suited to your farm? Words Sheryl Haitana.

El Niño didn’t hit like expected which has seen NZ milk production stay steady with strong demand for our product.
Words Rosalind Crickett

Investors in major global funds are demanding that their investment is made into the reversal of the depletion of natural capital around the world. How can New Zealand farmers, who have higher levels of soil fertility and soil carbon stocks than other countries, cash in on this trend? By Sarah Perriam-Lampp.

Where others saw the issue of bobby calves in the dairy industry as a serious issue, Alan McDermont and Julia Galway saw an opportunity: to produce world class pasture-raised veal that everyone could enjoy.

Some farmgate milk price forecasts have risen, despite challenges in China and constraints with the Panama and Suez canals. By Rosalind Crickett.

Who would be a dairy farmer in the United Kingdom today? Milk prices have slumped disastrously, input costs have rocketed, pollution regulations require huge investment while the Government seems intent on encouraging food imports. By Tim Price.

Sweden has a mild climate, affordable land, and a lot of subsidies. And while several other countries in northwestern Europe are talking about shrinking livestock numbers, the Swedish government cherishes its dairy farmers. Jelle Feenstra and Sjoerd Hofstee report.

The nutrition world is soon to rip up protein guidelines and implement a new way of assessing protein quality in foods, thanks largely to work done by the Riddet Institute in Palmerston North.

Another new dairy processing plant has opened in South Waikato, this one owned and operated by a Singaporean conglomerate. By Claire Ashton.