I must be a good person because I am a Christian

I am always fascinated by politicians who have this innate ability to have a media opportunity waiting for them as they come out of church on a Sunday or people who feel it is imperative to state their political persuasion or their religious affiliations or what they eat or don’t eat as if the label alone confers them with character, integrity, ethics and values

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I have great admiration for many people I have worked with who I don’t have any idea if they are Liberal or Labour or Green or Christian, or Agnostic, Jewish or Hindu or vegetarians or carnivores, heterosexual or homosexual or whatever. And I don’t really care. I know them by their actions not their words that they are men and women of integrity and character. This is the type of person who I want to surround myself with and can only be determined by watching their behaviour, their track record over time in responding to all sorts of situations.

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What has this all to do with farming you ask. Quite a bit in fact
Life and business are far more complex than drawing a line and putting “Christian is good” on one side, and “Non-Christian is bad” on the other as one example.

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The same applies to this ever growing propensity to demonise certain types of agricultural systems out of hand

The media is full of stories about the perils of conventional, large-scale agriculture, pointing to simpler ways of producing food that appear to be more in harmony with nature.

Large vs. small, family farms vs. corporate, organic vs. mainstream, free range vs. housed, grass fed vs. grain fed.The reality is it’s not the system it is how it is managed that really counts.
When it comes to the best approach to natural resource management and animal well-being we need to focus on measurable results that, in turn, will generate innovation and solutions to some of our most pressing problems on this planet. Not the least of which is to provide affordable, nutritious, ethically produced food that allows a reasonable return on investment for farmers that will allow them to feed a future 9 billion people and maintain life on Earth as we know it.

It is not just the community that is putting pressure on farmers. Some farm businesses and major retailers have taken to denigrating other farm management systems as a marketing tool to promote their own. The poultry industry is a classical example. How often do you see poultry advertised as “hormone free”.

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Not only is this is a nonsense as all plants and animals have natural hormones in them- think plant sterols in soy milk, but worse still it casts doubt into the mind of the consumer that all the other chicken on the market must actually have hormones added. Absolute myth. Hormones have not added been to any poultry feed in Australia for over 40 years! You can read all about the Australian poultry industry here

At Clover Hill Dairies we have been guilty of wearing the occasional badge of honour ourselves
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Up until we took over Lemon Grove Research Farm we proudly stated on all our literature that we don’t use herbicides and pesticides.  When we took over Lemon Grove we suddenly found it was easy to say this because Clover Hill didn’t have plagues of army worms and red legged earth mite and nasty broadleaf weeds that grew like wildfire if let do so on the flood plain.

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Judicious use of scientifically validated technology is one of the great advantages developed food producing nations like Australia have over many other countries. We have rigid and well regulated systems and safety checks in place that make our food some of the safest in the world, irrespective of whether it has been derived by conventional or non-conventional methods. If we read the labels and play by the rules we can be confident that the technologies that we use on farm are safe and the food that we produce is superior and as safe as any in the world.

At Clover Hill and Lemon Grove we will always aim to produce the best quality and safest food that is grown with the best interest of the environment and animals that it comes from.

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However, our farming systems can not be locked into a religious type paradigm of what we think is best We must continue to adapt to our changing resource base, the seasons and climate, the economy and our markets. We also know that nature does not always get it right and some times we need to use technology to tip the balance back in favour of the farming system and the ever increasing people we need to feed.

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We must acknowledge this if we are going to keep feeding our world from an ever shrinking resource base with a market place that continually wants to pay less for food that costs more to produce. We must always use technology and innovation smartly and consider the collateral effects of its use ensuring that our management and farming practices are at best practice rather than just reaching for the key to the chemical shed or the drug cabinet.

On a lighter side – Labels can mean many different things to different people

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and this one

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Future farming: research puts grass out to pasture

Todays post comes via Kiama Independent story on our field day we are hosting in partnership with Southern rivers cma

DANIELLE CETINSKI

22 Feb, 2012 01:00 AM

A RESEARCHER could have the answer to the future of dairy farming and the solution was born in Kiama.

Research company SBScibus director Neil Moss, who lives in Kiama, has spent the past eight years developing a new kind of pasture using no grass at all.

“We wanted another way of doing things to fill gaps in the feed base,” he said.

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Dr Moss’ “salad bowl of ingredients” includes lucerne, chicory and plantain, which are all deep-rooted legumes and herbs – red clover is part of the mix because it grows quickly while the lucerne establishes itself, and the white clover fills in gaps in the pasture if other plants die out.

The trial pasture at Clover Hill Dairies’ research farm Lemon Grove at Jamberoo has already yielded some surprising results.

“We’ve found it generates 10 to 15 per cent more energy and the milk is 15 to 20 per cent higher in protein,” he said.

“We’re also getting between one-and-a-half and two litres more milk per cow per day spent on the pasture, which is a rise of five to 10 per cent.”

Dr Moss selected them from years of observations and fieldwork because they grow year-round, unlike the ryegrass and kikuyu commonly used on coastal dairy farms, which only grow in winter and spring and summer and autumn respectively.

They have deeper root systems than grass, meaning the pasture would be more resilient in times of drought.

They also rely less on nitrogen-based fertilisers, which are increasing in price, and respond to recycled effluent from the dairy.

Clover Hill Dairies owner Lynne Strong said she was excited about the research.

“It is widely recognised nine out of 10 farmers learn from other farmers and they want to see the research working in their own backyard,” she said.

The Southern Rivers Catchment Management Authority will run a field day at Clover Hill Dairies on March 26-27, allowing farmers to see the pasture firsthand.

“This field day will let regional farmers to see the results we are getting on our farm and allow them to determine if they think it will fit into their farming system,” Mrs Strong said.

It will include presentations on sustainable farming, soil health and the Australian Government’s Carbon Farming Initiative, including how to generate carbon credits.

Mrs Strong said the presenters were experts in their fields, including Dr Moss, Richard Eckard from the University of Melbourne, Mick Keogh from the Australian Farming Institute and Louisa Kiely from Carbon Farmers Australia.

Also speaking is Steve Wiedemann

Presentation topic:  Carbon and Nutrient Efficiency; Opportunities for dairyfarmers

Profitability and sustainability are front and centre issues for dairyfarmers.  One unlikely area where there may be opportunities to win on both fronts is from the manure pile.  Steve Wiedemann will speak about the carbon and nutrient opportunities that exist for dairyfarmers through improving effluent and manure management.  This will be a practical look at how to best utilise the resources that remain in waste streams at the dairy and in the paddock, and how to set a path to reducing some costly fertiliser inputs. Beyond the farm gate, we’ll also look at how dairy farmers might be able to participate in the carbon farming initiate by getting paid to reduce their emissions.

Technical summary:

  • Nutrient and carbon flows around the dairy farm – what they are and what they tell us
  • ‘Waste energy’ – how to capture this (Anaerobic digestion at the farm scale)
  • ‘Waste nutrients’ – where do under-utilised nutrients end up on a dairy farm and what can be done about it?
  • How increasing productivity can lower your carbon footprint
  • How emissions capture may lead to carbon credits

Bio:

Steve Wiedemann is a carbon and nutrient management specialist with FSA Consulting, based in Toowoomba Queensland.  Steve is currently running a number of national R&D projects looking at the carbon footprint of livestock enterprises, is a member of the livestock technical committee for developing Carbon Farming Initiative methodologies, and works regularly with a wide range of famers in the area of nutrient management.

If you would like to attend the field day, email peter.pigott@cma.nsw.gov.au or phone on 4429 4449.

A friend in need

Michael bought home a friend in need this morning

He found this little guy injured on the road and wrapped him up and bought him home

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He has tyre tracks from head to toe

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We put him the shade gave him a little water and rang WIRES on 13 000 WIRES

As it turns the WIRES hotel in our region has no vacancy. So we are going to care for this little guy under supervision of WIRES

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We have cleaned all his wounds which appear superficial except for a very deep cut between his ears with warm salty water, found him a nice big cage in the shade with some juicy grass underneath and WIRES are coming later to review him and give him antibiotics and pain relief if necessary

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So far so good.

Now for a name – any ideas

All the way from Lantanaland we have a name – DUNLOP

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A few hours later Dunlop is making a strong statement “I am wild animal and I should not be caged and I am out of here” Fair enough Dunlop we can assure you we agree 100% and will let you out as soon as WIRES says its okay

WIRES have now come and gone and sadly Dunlop is not as well as we had hoped

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The pads on Dunlop’s feet are all torn and apparently this is not good. She is very thin (yes we now know Dunlop is a she) and it appears may have been doing it tough for quite a while before she got run over.

So WIRES have taken her away and will take her to the vet tomorrow. OUR FINGERS AND TOES ARE CROSSED

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Michael is very upset about his little friend she seems so tough lets hope she makes it

DAY 3 Update on Dunlop

After a visit to the vet, pain killers and antibiotics Dunlop is now drinking her milk bottles and nibling on grass prognosis is improving – Good News indeed

There are lots of things you need to know if you are caring for Marsupials some info here http://www.marsupialsociety.org/hand_rearing.html

ICE-CREAM DELIGHTS

I was like an excited little kid waiting for Christmas Day and arrived early for day 3 of the Sydney Royal Cheese and Dairy Show judging. It is widely recognised the Sydney Royal Wine, Dairy and Fine Food Shows set the standard in Australian wine and food judging and offer producers a platform to benchmark their products within the Australian market. Only the most exceptional quality is recognised with gold and silver medals providing a perfect platform for marketing exposure.

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All dressed up and ready to work

Today I was to have the ultimate sensory ice-cream experience stewarding the ice-cream judging at the Sydney Royal Cheese and Dairy Produce Show. I don’t know anyone who doesn’t like ice-cream and there I was eyeing off the best the country has to offer.

The Sydney Royal does everything with style and the day started with a yummy breakfast for judges and stewards.

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I had a birds-eye view of the massive upgrade being undertaken on the arena

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I had the pleasure of meeting international legend that is Herve Mons

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Herve Mons discusses the day’s duties with Chairman of the Royal Dairy Produce Show Gerry Andersen

My mentor for the day was RAS Councillor and former chairman of the Sydney Turf Club Bill Picken. Bill is all personality and with lots of wise advice I soon got into the swing of things.

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Racing Identity Bill Picken

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Ice-cream judges Susan Burns, Craig Davis and Mark Livermore.

The steward’s role is to ensure the judging process runs smooth and effectively. This includes ensuring each entry is presented to the judges at the correct temperature.

A scoop of each ice-cream is placed on a separate plate behind the entry so the judges can view its melting profile. The judges then take numerous samples for tasting.

Ice-cream is judged on Flavour, Texture, Appearance and Melting.

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Susan closes her eyes and mind to the world about her and holds each sample approximately the same length of time in her mouth,

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As the ice cream melts on your tongue there should be a pure taste

To evaluate the flavour a small amount of the frozen ice cream is placed directly into the mouth and quickly manipulated between the tongue and palate and the taste and odour sensations are noted. By pressing a small portion of the frozen ice cream against the roof of the mouth the smoothness, the coarseness, the sandiness, and the relative size of the ice crystals can be determined

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Mark clearly enjoys the task

The experts can get a fairly accurate impression of the ice-cream’s body and texture characteristics by dipping the ice cream. The judges notice the way it cuts and the feel of the dipper or spoon as its cutting edge passes through the ice cream.

You may have heard that the overall quality of an ice-cream line can be judged by tasting its vanilla. True. Simple and pure, a scoop of vanilla should have a distinctive but delicate flavour that lets you experience the texture of the ice cream without masking other quality indicators.

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There was no shortage of flavours on offer

Appearance/Presentation -  Ice cream should look freshly made. Icy crystals on the surface or around the edges of the tub indicate either that the ice cream has been melted and refrozen or that it’s old.

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There was even a Banana and Vegemite Flavour

Texture -There has to be some “air” in ice cream or else it would be hard as ice. But you also don’t want it to be all fluffy. The surface of the ice cream should be smooth. There should be some heft to a cup of ice cream, and when you dig in your spoon, you should feel a little resistance.

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A team of 5 RAS staff ensures everything runs smoothly and double and triple check every score card

Once the individual classes are judged and the gold medal winners decided the top four gold medal winners are bought out in each section to determine the champions in their respective categories

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The judges from all the sections come together to decide the champions. One of the finalists was a Lamington flavoured ice-cream. Not surprisingly this was a flavour our French judge was not familiar with

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Fellow judge Rob Elliott describing the Ozzie icon the “lamington” to Herve Mons

AND THE WINNER IS

Champion Ice-cream

Champion Icecream
Entry 413 Class 49 Premium Ice Cream or Gelato, any flavour, minimum 12% fat content. GUNDOWRING FINEST ICE CREAM GINGER

Don’t quote me but I got the impression that our Aussie Gelatos and ice-creams could compete with the best of the best world wide

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And a great day was had by all including me. I look forward to doing it all again next year

See here for a full list of the Gold Medal Winners

Great follow up from ABC

http://www.abc.net.au/rural/content/2012/s3435882.htm#.T0Q-_9OKIDc.twitter

Reprinted here

French judge praises Australian cheese as world class

By Keva Gocher
Tuesday, 21 February  2012

Australia’s best dairy foods receive praise as ‘world class’ by visiting French cheese judge.

Russell Smith, chief judge holding dairy foods in large group at Sydney ShowChief dairy judge Russell Smith holding dairy food in large group of judges at show in Sydney (photo courtesy of RAS)

Australia’s top cheeses are equal to the best in France, according to a visiting international dairy judge.

“Herve Mons is considered one of the top affineurs, people dealing with cheese, in France, and he praised the cheeses highly,” says the Show Society’s chief Australian dairy judge Russell Smith.

Mr Smith says his fellow international judge was delighted by his first time visit to Australia. He was exposed to our best dairy producers as they competed in Sydney at the National Show Society’s dairy awards.

“He was quite surprised by the quality and the diversity.”

Russell Smith says the French judge praised many winning Australian dairy foods as world class.

One thousand diverse regional cheeses, butters, ice creams, dips, chocolate and other dairy foods had the ultimate taste test at the country’s largest dairy show awards, held annually in Sydney prior to the Royal Easter Show.

Russell Smith says this years large variety of entries showed an emerging trend to excellence from small producers, with many using non-dairy cow milks.

He says dairy cow milk is the basis for the majority of dairy cheeses, butters and ice creams, however he praises the entries from all over Australia for their experimentation with blends of milk from goats, sheep and buffalo.

“(Dairy cow milk) in terms of volume they are 99 per cent of it still and probably always will be but these little boutique players are making quite an exciting, even regional food culture.”

The cheese and dairy product judging is an international activity for specialists like Russell Smith, who travels the world tasting the finest dairy produce. He says Australia is up with the best.

Next week Mr Smith will be chief judge for ten days at New Zealand’s national awards.

From New Zealand he flies to Wisconsin in the United States to judge the national cheese awards there.