Farm Advisory Service

efficient and profitable farming through advanced technologies, extended connectivity and reliable powertrain technology. The T6 Methane Power tractor, now in production and available to our customers, is a vital link in our Energy Independent Farm’s virtual cycle that delivers carbon neutral production.”

Doosan Confirms Details for Five New Compact Wheel Loaders

Following the signing of an exclusive supply agreement with Netherlands-based TobrocoGiant, Doosan has confirmed the details of the new five model range of 3.5 to 5 tonne compact wheel loaders now available from the company. Comprising the DL60-7, DL65-7, DL807, DL85-7 and DL80TL-7 models, the new Doosan compact wheel loaders cover a wide range of applications, including construction, agriculture, earthmoving, waste/recycling, rental, builders merchants, landscaping, materials handling, warehousing and general industry.

Just like their heavier versions in the Doosan range, the new compact wheel loaders set the industry standard for productivity, flexibility, comfort, safety and reliability. All the new machines offer a full package of modern technology features including: • A powerful Stage V engine • Hydrostatic 4-wheel drive • 100% differential lock on both axles • Versatile and powerful hydraulics • High lift capacity with dependable stability

The DL60-7 and DL65-7 are driven by a Stage V engine providing 48.5 kW (66 HP) of power at 1600 RPM. The Stage V engine in the DL80-7, DL85-7 and DL80TL-7 provides 55 kW (75 HP) of power at 1500 RPM.

Both Stage V engines offer high-pressure fuel injection and precise timing to provide a highly efficient fuel burn and perfect combustion. The aftertreatment system is composed of an oxidation catalyst and long-life diesel particulate filter to reduce emissions without requiring SCR (Selective Catalytic Reduction).

Maximising Silage Quality

As silage time is upon us, it is worth thinking about the key steps in the silage making process to maximise nutritional quality and minimise nutrient losses as much as possible.

Cutting The feed value of silage is largely determined by the time of cutting, with higher protein and metabolisable energy and less fibre the earlier the grass is cut. While this will compromise yield, earlier cutting of 1st and subsequent cuts may allow an extra later cut depending on the season.

Do not be tempted to cut grass closer to the ground to add quantity as this risks taking soil into the pit, leading to an unfavourable fermentation. A residual of 6-7cm is recommended to allow good regrowth and minimise soil contamination.

Wilting Rapid wilting is key to minimise excessive sugar and protein losses. Aim for a minimum dry matter of 30% and no more than a 24-hour wilt. Water loss is greatest in the first two hours after cutting so aim to leave a wide swath behind the mower. Compaction and sealing Chop length should vary with dry matter and the drier the crop, the shorter the chop length required to get good compaction. Ideally fill the pit in layers of six to nine inches and roll continuously as loads are layered into the clamp. Any thicker than nine inches runs the risk of air pockets forming which will lead to slower fermentation and poorer quality silage, with growth of moulds and yeasts and heating when the clamp is opened.

Effective sealing of the clamp will go a long way to helping reduce waste. Oxygen barrier film products effectively seal the top of the clamp by clinging to the silage for optimal fermentation conditions, keeping oxygen out. Use underneath your normal plastic sheet. Black plastic is porous and can let in two litres of oxygen per m2/day.

Additives Silage additives are well proven to speed up fermentation resulting in a quicker drop in pH, lower dry matter and nutritional losses, less microbial growth and spoilage at feed out and improved animal performance.

Rack of pasture-fed lamb with pesto

By Wendy Barrie

Deliciously flavoursome, this particular rack is Native Shetland lamb, coated with my own wild garlic pesto made from equal quantities of Supernature rapeseed oil, wild garlic leaves, Isle of Mull Farmhouse cheese and macadamia nuts.

Ingredients:

1 x rack of lamb – allowing 2-3 cutlets per person Mutton or lamb dripping/rapeseed oil Isle of Skye Sea Salt & milled black pepper 2tbsps pesto – preferably homemade Redcurrant jelly – optional

Method:

• Pre-heat oven to 190°C and place the rack in an ovenware dish with a drizzle of rapeseed oil or a nugget of dripping from a previous roast – I always have some in the fridge. • Open roast the seasoned rack until it is sizzling then cover in tin foil and roast for 40 minutes in all – this will retain a hint of pink when ready so if you prefer rarer or well done, than adjust timing accordingly as it is all a matter of taste. • Remove foil then spread on pesto and return to oven, uncovered, for a further 10 minutes to set the pesto and allow it to infuse through the layer of fat. • Allow to rest in a warm place for 10 minutes before carving. Any juices can be set aside for dripping and stovies another day or alternatively the fat can be spooned off and a glaze made with the juices by adding a spoonful of redcurrant jelly, for example. Serving suggestion: sauté potatoes & petit pois a la française – with Shetland kale instead of lettuce!

Petit pois a l’ecosse

Drizzle of Supernature rapeseed oil Knob of garlic butter A few leaves of Shetland kale

Method: Simply shred and blanch the kale before tossing in a wok with peas, garlic butter, oil and seasoning until tender.

75g peas Isle of Skye Sea Salt & milled black pepper

Native Shetland lamb, Shetland kale and Isle of Skye Sea Salt all feature on Slow Food International Ark of Taste as heritage foods of Scotland.

Scottish Thistle Award Regional Ambassador (2018/19) for Central, Tayside & Fife, Wendy Barrie www.wendybarrie.co.uk is a highly respected campaigner for local sustainable food, popular cookery show presenter and food writer. Founder & Director of award-winning www.scottishfoodguide.scot & www.scottishcheesetrail.com Wendy is Leader in Scotland for Slow Food Ark of Taste & Member of Slow Food Cooks Alliance.