‘TRY A NEW CHEESE, NEW ZEALAND!’ October’s NZ Cheese Month encourages Kiwis to try a new cheese
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OCTOBER 2021 News, Advice, Breeds, Import/Export, Technology, Farm Focus, Profiles, Science, Recipes, Facts, Contacts and Much More in this publication dedicated to the Goat & Sheep Industries
Share a pic of your farming paradise and win! We’re looking for pictures of New Zealand farmers’ slices of paradise. Do you think your farm is picture perfect?
We’re transforming a photo of one lucky New Zealand farmer’s slice of paradise into a piece of art. We’re also giving away three copies of the book, Historic Sheep Stations of New Zealand by Colin Wheeler. Scan the QR code for full competition details which are also available on the Allflex NZ Facebook page (fb.com/allflexnz). Schering-Plough Animal Health Ltd. Phone: 0800 800 543. www.msd-animal-health.co.nz NZ-NON-210900005 ©2021 Intervet International B.V. All Rights Reserved.
From the editors A warm welcome to the launch of our revamped version of the Goat and Sheep Milk NZ! Following your recent feedback, we have changed tack, and so this new edition is now 100% digitally formatted - linking up with all the broader digital network opportunities. This publication at present the only national independent platform specifically catering for this vibrant and growing sector. We are excited with the initial response and are thankful to everyone that has contributed. Our vision is for this bi-monthly magazine to not only share and bring you the latest news, information and developments, but it is also for it to become a hub - to support the successful operation of every day farming life. This October publication is the first edition produced by Manuel Media. We are passionate about collaboration with all stakeholders in this sector, and so welcome further contributions and any suggestions for improvement. We remind you that there is free subscription access through our website and related facebook page ....... has also been established. So please do spread the word! We hope you enjoy the read!
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Contents Waikato Milking Systems . . . . . . . . . . . . . . . . . . 5 Making the switch - Anthony Sheppard tells his story . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Spring Sheep Milk Awards . . . . . . . . . . . . . . . . . 8 Farmer-led catchment groups passing new milestone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 SPCA Accredited: Fernglen Farm . . . . . . . . . 13 Sheep tail docking reminder . . . . . . . . . . . . . . 14 Dealing with stress and uncertainty . . . . . . . . 15 Ticking boxes in health and nutrition . . . . . . . 16
Best wishes Romano Manuel and Mike Dwight
Spring Sheep Milk Co. announces new CEO . 17 A calendar for dairy sheep in New Zealand . . 18
Romano Manuel EDITORIAL
PHONE: +64 220 454 892 EMAIL: romano@goatandsheepmilk.nz
MAUI’s Genetic Programme: The Southern Cross ™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 ‘TRY A NEW CHEESE, NEW ZEALAND!’ . . . 20 Fully milk-based replacers better for lamb health and growth . . . . . . . . . . . . . . . . . . . . . . . 22
Mike Dwight ADVERTISING
PHONE: +64 272 639 564 EMAIL: mike@goatandsheepmilk.nz POSTAL: PO Box 9003, Springfield Heights Rotorua 3048 New Zealand
www.goatandsheepmilk.nz
Exploring the digestion behaviour of goat and sheep milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Goat kids are not small calves . . . . . . . . . . . . 27 Sheep milking? . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Aged Concern & Farming . . . . . . . . . . . . . . . . . 31
Disclaimer The views expressed in the articles and advertising are those of the contributors and do not necessarily reflect the views of Goat and Sheep Milk New Zealand. Goat and Sheep Milk New Zealand reserves the right to accept, edit or reject editorial and advertising material. All endeavours will be made to ensure accuracy at time of publication. For any queries regarding information that is published in Goat and Sheep Milk New Zealand contact names and information pertaining to that article is usually printed or embedded . Goat and Sheep Milk New Zealand is happy to receive feedback regarding the publication but will not accept abusive or derogatory correspondence to any staff or persons connected.
Our range of premium Goat and Sheep milking solutions have been designed to improve milking performance, efficiency and productivity. Whether you’re running a small to medium-sized goat or sheep farm, a large scale commercial operation, or converting an existing cow shed, our systems will ensure you extract the most value from your milking operation. Our milking systems are easy to use and provide a quiet, calm and stressfree environment for both the operator and animals during milking time.
Waikato Milking Systems A Waikato agritech company is planning to raise its profile as a leader of technology in the New Zealand’s growing small ruminants market.
Andy said the lower environmental footprint of small ruminant dairy farming coupled with good milk prices offered by Maui Milk, Spring Sheep Milk and the Dairy Goat Co-operative were luring many dairy cow farmers over to the other side of the fence.
Waikato Milking Systems successfully launched its new suite of goat and sheep milking systems in 2020 after extensive research and development from its head office and manufacturing plant near Hamilton.
“That’s because it lets them make use of their existing assets.”
For dairy goat farming, the company released its Optima External Goat Rotary and the Agili Rapid Exit Goat System on to the market. For dairy sheep, the company’s Ultimo Internal Sheep Rotary and its Agili Rapid Sheep Exit milking systems were also released. The company’s Small Ruminants Specialist Andy Geissmann said there had been strong interest in goat and sheep milking technology at the 2019 National Fieldays. That feedback provided the incentive to develop separate milking systems for sheep and goat dairy farmers, building on the lessons learned from a pilot 100-point goat rotary project in Canada in 2018. “We used the experience gained from the Canada project and pooled our in-depth knowledge of product management and engineering design, as well as feedback from farmers already working in the sheep and goat dairy industry.” In 2020 Waikato Milking Systems commissioned three sheep and three goat milking systems in New Zealand while nine goat rotary milking systems were installed in China and one in the US during the same year.
“We are finding that cow shed conversions are the most popular option being explored by farmers looking to move into small ruminant dairy farming.
Andy has worked with Kiwi farmers to ensure there is an option to suit entry level or large scale farming operations, and everything in between. “Sheep and goat dairy products have the potential to demand premium market prices and so we’ve developed premium milking solutions to extract the best value from the animals.” Andy has made sure the company’s small ruminants milking systems can achieve the best value for farmers while taking optimum care of animals and staff during the milking process. “We’ve designed the systems to be strong, durable and for longevity. “We’ve also designed milking automation technology which can be applied at different levels for each of the systems to enhance performance, efficiency and productivity.” For example, the rotary parlours for sheep and goats both feature rubber matting on the deck to reduce stress on the animals during milking time, and provide a quiet and calm environment. “We can also configure each system in terms of point size and technology, to match each farm’s unique conditions and targets. “No matter what the situation, there is an option to suit.”
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Sheep and goat dairy products have the potential to demand premium market prices and so we’ve developed premium milking solutions to extract the best value from the animals.
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The AgFirst Central Ph 07 349 4333 | www.agfirst.co.nz | email rotorua@agfirst.co.nz
AgFirst is New Zealand’s largest independent agribusiness consultancy, with over 60 consultants in 13 locations throughout New Zealand. Our focus is improving farm profitability and sustainability. We work alongside farmers, growers and agribusinesses throughout the country. AgFirst has been involved in both the dairy goat and dairy sheep industries for quite some time. Our involvement ranges from feasibility studies, conversion planning, effluent and water system design and build, nutritional advice, ongoing system advice and environmental compliance. In order to cover such a wide range of skills, and focusing on providing the highest level of service to the client, we utilise a team approach. While there is always typically one person managing and overseeing the client relationship,
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various members of the AgFirst team are pulled in to utilise their specific skills, e.g. ruminant nutrition, effluent system design or even greenhouse gas management. At AgFirst we are confident about the long-term future for both dairy goats and dairy sheep. While all sectors have their ups and downs, particularly in these uncertain times caused by supply chain issues due to Covid, the fundamentals are strong. Like any successful business one of the key aspects we are very focused on is ensuring a team approach, not only within the farm team but also the wider support teams surrounding the farm business. This can involve working with a wide range of rural professionals to ensure the best possible advice is always provided. In our opinion providing advice is just the first part of the process, and we like to be involved through to execution of the ideas.
Making the switch I was born in the UK, came to NZ in June 2000 to dairy farm as unless you owned a farm it was hard to get into dairying over there (never been back). I was extremely lucky that my first bosses were so good to me and treated me like one of the family and I loved NZ right from the start. In November 2015 I managed a drystock - and then a dairy farm for Antara Ag in Invercargill. To be honest I have never been so excited at an interview and has been completely hooked since. We did large scale milking - 2500-3000 ewes. After a year back in cows I applied for my current role, Dairy Manager for Spring Sheep Milk Co at there largest operation. This is my fourth season. Milk about 2000 ewes twice a day. I feel so lucky to be part of such an exciting and innovative industry, it’s great to now see other farmers deciding to convert their farms to sheep dairy and grow Spring Sheep’s milk pool. I have such supportive employers that respect my knowledge and enthusiasm
Anthony Sheppard tells his story for what we do. You can’t fake passion. I don’t have a job - farming’s just what I do. The sheep are a blast to work with, all have different characters and are far cleaner to milk! And it’s a great product, great tasting and healthy alternative to other milks. During my time on this farm I have brought basic dairy farming practices in like: strong milk focused pasture management, fully fed happy animals and, I am constantly looking for new ways and ideas to improve what we do. We are reaping the rewards in cohesion with advancing sheep dairy genetics. I encourage any farmers that are looking for a new challenge and want to be part of the future of dairying in NZ to give it a go. For me the exciting parts of farming sheep milk are: the huge opportunities in the industry for future growth, more farms coming on, potential sharemilking and contract milking opportunities and staff training programmes.
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DCS
Dairy Cooling Solutions
Spring Sheep Milk Awards
Tradition meets Technology
You can trust Dairy Cooling Solutions with your valuable milk Dairy Cooling Solutions offer premium milk cooling equipment for your farm to help you comply with the MPI regulations and to ensure you get the most out of every milking. DCS has supplied over 300 Packo Ice Banks nationwide, with the units living up to their reputation of excellent quality, performance and value.
Packo Horizontal Milk Cooling Tanks
Spring Sheep Milk Co. has beaten big global competitors Nestle and China Feihe to win “best infant nutrition” product at the World Dairy Innovation awards. The sheep milk company, which is a joint venture between state-owned farmer Landcorp (Pāmu) and food marketer SLC Ventures, won the award for its gentle sheep toddler milk drink, which is a fortified nutritional supplement for one-to-three-yearolds. In August Spring Sheep Milk was also shortlisted among 170 entries, as one of the 66 finalists from 45 companies from across the country, as a finalist in the 2021 NZ Food Awards organised by Massey University. Spring Sheep Milk, winner of the 2017 Supreme Award, was nominated in the Novel Award category for its Gentle Sheep Toddler Milk Drink Stage 3, as well as in the Business Innovation Award section. The presentation will take place on 14 October. On a regional level, Spring Sheep Milk has also been nominated for a Waikato Business Award which will be announced at a gala dinner in November. Head judge, Dr Heather Connelly of Waikato University commented that there was something extra special this year, and that, maybe, “that is part due to the rethink of business due to the global pandemic.”
The First NZ Packo Milk Cooling Tank installation in Karaka at Milkabit Goat Dairy in September 2015. A 15,000L horizontal tank and a very happy farmer!
Fully Insulated double skin stainless steel provides excellent thermal storage compared to traditional NZ manufactured vats which are single skin, uninsulated and have minimal cooling capacity. A large cooling pad covers the full length of the tank and 50% of the diameter provides significantly faster cooling than traditional NZ manufactured Tanks. Available in either Ice Water or traditional Direct Expansion Refrigeration configuration. Patented CIP system with automatic dosing and wash cycles.
Visit www.dairycoolingsolutions.nz and talk to your refrigeration contractor for more information.
0800 122 893
www.dairycoolingsolutions.nz
facebook.com/DairyCoolingSolutions
Spring Sheep started with one farm in 2015 and is now the largest sheep milking group in the Southern Hemisphere with 16 farmer suppliers and 15,024 of its special Zealandia milking sheep. The venture is scaling up its operations, and expects to expand to more than 40,000 sheep by 2025.
Farmer-led catchment groups passing new milestone The number of farmer-led catchment groups benefiting from Ministry for Primary Industries (MPI) funding has passed a new milestone. More than 170 groups nationwide are now receiving on-the-ground support to improve land management practices. “These catchment groups are providing support to more than 5,000 farmers, helping them access expertise and tools to improve their environmental and economic sustainability, and wellbeing,” said MPI’s deputy director-general of Agriculture and Investment Services, Karen Adair. In the past 18 months, almost $29 million has been invested in catchment groups through MPI’s Extension Services and Jobs for Nature programmes. A further $14.7 million has been allocated through the One Billion Trees programme and the Sustainable Food and Fibre Futures fund. The investment supports a key sustainability component of the Government’s Fit for a Better World roadmap, that aims to restore New Zealand’s freshwater environments to a healthy state within a generation.
One of the groups to benefit from MPI funding is the Hurunui District Land Group (HDLG) in North Canterbury. It’s been allocated almost $4.4 million over three years.
catchment groups in the Manawatū, Rangitīkei, and Wairarapa districts in the lower North Island.
“The funding will see 100,000 native trees planted on sheep, beef and dairy farms across the district,” said HDLG project manager Josh Brown.
The Wairarapa Pūkaha to Kawakawa Alliance (WaiP2K) was allocated $1.1 million over two years to support five existing farmer-led catchment groups and enable up to 10 more to be established.
“We have employed three full-time catchment coordinators who are working with 230 farms in eight subcatchment groups. We’re on track to be supporting 300 farms by mid2022.”
“Local coordinators, at a catchment or sub catchment level, will be recruited from within each community and be responsible for the coordination of the catchment group,” said WaiP2K chair Gill Murray.
A distinct part of the group’s work is providing one-on-one support to farmers.
“Workshops will cover mapping, stream health monitoring and predator control, and individual farm plans will be developed to feed into wider catchment plans.”
“To date, we’ve assisted farmers develop more than 90 Farm Environment Plans (FEPs) and are on track to deliver another 50 by the end of December,” Mr Brown said. “The plans are useful to lift farmers’ understanding of the environmental challenges and opportunities on their property. “We’re also helping farmers to produce nutrient budgets, calculate their agricultural greenhouse gas emissions and understand changing environmental regulations.” The number of catchment groups receiving support through MPI funding will continue to grow above 170. In September 2021, funding was announced to support farmer-led
The Wairarapa Pūkaha to Kawakawa Alliance was allocated $1.1 million over two years to support farmer-led catchment groups.
Ms Adair said catchment groups were an effective way to support farmers to adapt to change. “Farmers’ hunger for knowledge from a trusted source is helping to drive the growth of catchment groups. Our investment includes funding for coordinators, which is the biggest and hardest cost for these groups to cover.” MPI is also co-funding a conference organised by the NZ Landcare Trust in Wellington on 9-10 May 2022 (National Catchments Forum) that will highlight the achievements of catchment groups across the country.
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DOC TAYLOR®
®
®
IN
GOOD
For Ruminate, it’s all about making New Zealand farmers, proud farmers. And they do that through high-spec animal nutrition and service. The belief is, many animals across New Zealand farms are not currently meeting their potential due to a lack of nutritional balance.
Ruminate’s proven science, premium feed additives and highly experienced team, bridge the nutritional gaps to bring animals to a premium state. All of this results in happier, healthier stock, and ultimately more profitability for Ruminate’s farmers. Nutritional specialists Ruminate, understand the plentiful and exciting opportunities within the sheep and goat industry, and they’ve backed this up by introducing a dedicated Veterinarian to the team – Quirien Cowie. You would be hard pressed to find another New Zealand company with a qualified and experienced Veterinarian on staff, who is committed to this dairy goat and sheep space, in a nutrition framework. Quirien’s mind set is to offer her farmers a ‘top of the cliff’ service, bringing animals to their optimal health, welfare and productivity
via a strong plan looking at all the nutrition requirements of a ruminant throughout it’s different phases. Initially Quirien, or ‘Quinny’, began her Veterinarian career in New Zealand’s King country, following on with a four year stint in Europe to work in barn-style farms. For the past 10 years, Quirien has been based in the Waikato working from a busy mixed practice Vet, as well as raising her young family.
Quirien Cowie (BVSc), grew up on a Dairy Goat farm creating boutique cheese. Following some 18 years as a Veterinarian, she now resides as Ruminate’s small ruminant Vet, offering a ‘top of the cliff’ service to her clients.
Quirien’s role with Ruminate sees her travel across New Zealand to assist her goat and sheep farmers, where she has become an integral and valuable part of their businesses. If you’re interested in learning how Quirien and Ruminate can help your business, get in touch for a chat today.
GET IN TOUCH: Quirien Cowie (BVSc) E: quirien@ruminate.nz T: 021 123 4567
Considering adding to your farming operation with a sheep milking venture?
AUTHORISED DEALER
Te Awamutu
Otorohanga
Putaruru
2 Livingstone Brothers Lane PO Box 2 - 3840 Phone: 07 871 6781 Fax: 07 871 4403
12 - 14 Progress Drive Otorohanga Phone: 07 873 8500 Fax: 07 873 8501
89 Tirau Street PO Box 102 Phone: 07 883 3423 Fax: 07 883 3424
SPCA Accredited; Fernglen Farm The key drivers for us wanting to get into the sheep milking industry were based off three things; raw milk nutritional/ digestive qualities, the low environmental footprint sheep have, and being able to farm them in a holistic/ ethical way. The lack of connection between consumers and how their food is produced is a gap that we want to help improve. We saw working with the SPCA as a great step in that direction, an organisation that most of NZ associates with animal welfare, has been a great first step to educating consumers on how we farm and care for our beloved sheep. We believe the more that New Zealanders are proud of the way we [NZ farmers] produce their products, the more it is going to transpire into strengthening the "Brand NZ Image" because they will help us tell our stories to the rest of the world. The SPCA Animal Welfare Certification process takes a holistic approach when assessing your operation, from drinking water quality, to their ability to get out of adverse weather or the animal management protocols that are in place. They are all assessed to ensure that the animals are exposed to minimal stress throughout their lifetime and it ensures there are plans of action ready to implement for different scenarios such as feed shortages or if water supply is lost during a weather event. Overall the accreditation is one that we have been very proud to be on board with as we see it having real value to potential consumers and the wider industries as more people become reconnected with their food and how it is produced. Cameron Ravenwood, Fernglen Farm Director.
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Sheep tail docking reminder Farmers, sheep owners and tailing contractors are being reminded to familiarise themselves with the new tail docking rules for sheep. Although tail docking is a common farming practice, it is a significant procedure for the lamb. It’s important to use the right equipment and leave enough length to ensure the welfare of your sheep. The regulations aim to improve sheep welfare by clarifying how tail docking should be done, and who can carry it out. There are offences and penalties for breaches of these rules. For sheep under six months old, tail-docking must be done using a hot iron or rubber ring. If you use anything else, you can be fined $500. Aim to leave enough tail on so that it covers the vulva in ewes and a similar length in rams. Don’t go any shorter than the distal end of the caudal fold, otherwise you can be fined $500, or $1500 for the business. This applies to both the tail docker and the owner or person in charge of the sheep. Leaving enough tail to cover the vulva in ewes, or a similar length in rams, has been a recommended best practice since 2005 when the Painful Husbandry Procedures code of welfare was issued. It is also required by several assurance or verification programmes in the industry and is similar to requirements in other countries. “Having a decent length of tail left on is good for the sheep because it provides a muscle anchor, helping to regulate the proper function of the rectum. It also reduces sun damage and may help prevent prolapses”,
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says Dr Chris Rodwell, veterinarian and Ministry for Primary Industries (MPI) Director Animal Health and Welfare. “Research has also shown that the risk of flystrike increases by having a tail either too long or too short, and the shorter a tail is docked, the more painful it is for the sheep.” For sheep older than six months, tail-docking must be done by a veterinarian, using pain relief. Otherwise, you could face a criminal conviction and fine of up to $3,000, or $15,000 for the business. “Many people will already be meeting these requirements, as they generally reflect current practice. The tail length requirement may mean a change for some people, so we are encouraging sheep owners and tailing contractors to familiarise themselves as tail-docking approaches” says Dr Rodwell. These regulations came into effect on 9 May 2021, alongside others covering a variety of surgical procedures carried out on a wide range of animals. You can find out more about the regulations here. If you have any questions, email animalwelfare@mpi.govt.nz, or call 0800 00 83 33.
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Research has also shown that the risk of flystrike increases by having a tail either too long or too short, and the shorter a tail is docked, the more painful it is for the sheep.
Dealing with stress and uncertainty Written by: Nigel Beckford Whether it’s the weather, border restrictions or changing regulations, dealing with uncertainty is a constant for many farmers and growers. Here are Farmstrong Ambassador Sam Whitelock’s tips for getting through tough times. Sam Whitelock comes from a farming background and will head back into farming once he hangs up his boots. As a professional athlete he’s also had plenty of experience at handling pressure and setbacks. Here are a few of his insights.
Keep it Simple “I think the best players I’ve seen at handling pressure are the ones who can just focus on doing the basics really well game after game, irrespective of the weather or the ref or pressure on the scoreboard. When I’m under pressure, I try and keep it simple and just concentrate on the things I’m good at and can control.”
Prioritise “Work on a farm is never done, so it’s important to prioritise. Work out what you can and can’t do in a day and be okay with that. Ask yourself ‘what are the top two or three tasks I need to do?’ and park everything else. Once you’re feeling back in charge, your stress levels will go down.”
Keep talking “Pressure is pressure whether you’re a grower, a farmer or a rugby player. I know from my own experience that talking these challenges through with mates and family helps enormously.” “If you see someone struggling, start that conversation, ask them how they’re going and make time for a proper catch-up, whether it’s over a coffee or at the pub. You don’t have to have all the answers, just listening can be a huge help to someone who is feeling ‘under the pump’.”
Tap Into Local Knowledge “One of the best things I’ve learned is to listen to people who have been through similar experiences before. There’ll be a lot of knowledge in your community, people who’ve been through droughts or floods or other adverse events before and got through ok. Make sure you tap into their wisdom and advice.”
Retain Perspective “Rugby is a big part of my life, but I also have other things going on in my life so it doesn’t define who I am as a person. The expectation is always there that we will win every game, but that’s not the reality. So, while losing a rugby game still hurts, I can tell myself, I’m still a father, a husband, a son with a great family. The reality is I also have other things going on in my life, so it doesn’t define who I am as a person.”
Give Yourself A Breather “No-one can just go ‘hammer-down’ the whole time. We all need time to ‘reset’ physically and mentally, even if it’s just for a short while at smoko or lunch. One of the things I’m doing now is planning a ten-minute slot into each day and say, ‘this is my time’. I know taking breaks when you’re busy sounds odd, but I’ve learnt it makes you a lot more efficient and productive in the long run. You’re not tired and overthinking things.”
Plan Breaks “If you’re only thinking about one thing such as the weather all day, every day, of course it will start to get on top of you. So, it’s important to go and do something else from time to time. I play rugby because I love it, but I also go hunting with mates to relax, unwind and forget about rugby. Time away from your main job energises you for when you are back at work. “
Lock in ‘The Five Ways To Wellbeing” “These simple habits help keep things in perspective when the going gets tough: staying connected with mates; keeping active; taking note of and enjoying the simple things in life; learning new things to keep fresh; giving back to friends and community.” “Farming, like professional rugby, is a job with a lot of challenges. That’s why it’s important to look after yourself by investing in your wellbeing. I’ve found the Five Ways have a positive, cumulative effect over time. They make you more resilient and give you something to draw on when you are under pressure. Different things work for different people, so find out what works for you and ‘lock it in’.” Farmstrong is a rural wellbeing programme that aims to help farmers and farming families live well to farm well. To find out what works for you and “lock it in”, check out our farmer-to-farmer videos, stories and tips on www.farmstrong.co.nz.
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Ticking boxes in health and nutrition Despite the hype around plantbased “milk” alternatives, demand for animal milks is still strong. In the 10 Key Trends in Food, Nutrition & Health 2021 report, Julian Mellentin of New Nutrition Business, shows how dairy products tick many boxes when it comes to what consumers are looking for. This means potential for high growth, with opportunities for innovation and differentiation. What consumers value most are things that have good taste and texture, are familiar, naturally healthy, easy to incorporate into the diet and worth the price asked for them.
Julian Mellentin, New Nutrition Business Here is a summary of these latest health and nutrition trends, sheep and goat milk products can connect with.
Carbs – fewer and better, comfort The coronavirus pandemic has sparked a demand for comfort foods; tasty products made from real ingredients, as well as the desire for fewer but better carbs. For instance, lactose is a natural sugar in milk and a “slower carb”, meaning it doesn’t cause sharp rises in blood sugar levels. Lactose also comes with a bundle of essential nutrients. Relevant formats: dessert style yoghurts, flavoured milks, sports drinks
Animal protein powers on Milk protein beats plant proteins when it comes to quality. This means milk has more essential amino acids, which the body is able to use more easily. Plus, milk comes with a load of essential vitamins and minerals that aren’t naturally present in their plantbased imitations. Relevant formats: milk drinks, cheese snacks
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Digestive wellness With the perception sheep and goat milks are “easier to digest”, there’s scope to strengthen this position with other gut friendly offerings. Yoghurts and fermented milk drinks with live bacteria or added probiotics, and lactose free formats, are ways sheep and goat milk products can tap into this trend. Relevant formats: milk drinks, yoghurt, fermented milk drinks
Immunity gets a boost The coronavirus pandemic has sparked consumer’s interest in foods for immune health. As natural sources of nutrients that support immune function, sheep and goat milks provide a sound base for developing a proposition around immunity. Adding traditional or natural ingredients that consumers associate with immunity, such as probiotics, turmeric, or honey, will strengthen the connection to this trend. Relevant formats: milk drinks, yoghurt, fermented milk drinks
Fat fuels growth Full fat milk products are not the demons they once were, with many consumers now seeing fat as a way to curb hunger and manage weight. Fat also provides taste and texture without the need to add sugar and thickeners. A word of warning though, products high in saturated fat are still disadvantaged when it comes to health claims and Health Star Ratings. Relevant formats: milk drinks, yoghurt, cheese, butter
Emerging mood food Anxiety around the coronavirus has fuelled the interest in food that influences mood. When it comes to opportunities for dairy products, it’s the emerging connection between the gut and brain that dairy, in particular fermented dairy, can leverage. Relevant formats: yoghurt, fermented milk drinks
Power of Provenance A familiar strategy for a lot of New Zealand foods, there is scope for sheep and goat milk products in this space. According to Mellentin, people increasingly want food from “somewhere” rather than “anywhere”. Covid has sparked an interest in supporting local producers, but foods from “somewhere” are seen as novel and exciting. Formats produced ‘in the style of” can also work, as seen with Greek yoghurt and Icelandic Skyr. Relevant formats: all
Jan Hales is a future focused New Zealand registered dietitian and nutritionist with a background in business development. She is director of The Nutrition Bureau, the food and beverage industry’s dedicated nutrition consultant, helping companies adapt for the future of food.
Spring Sheep Milk Co. announces new CEO Spring Sheep Milk Co. has recently announced that co-founder Nick Hammond has stepped into the role of Chief Executive Officer on the same day the company celebrated its sixth year in business – Wednesday, 1 September. Since Spring Sheep Milk Co.’s inception in 2015, Hammond has played a pivotal role as co-founder and Chief Operating Officer. With his impressive breadth of knowledge across genetics, farm systems, processing and innovation, Hammond will take over the leadership position from Scottie Chapman, who is stepping down into a part-time and advisor position. Hammond is excited about what the future holds for Spring Sheep Milk Co. “We are in a high growth phase and on track to have over 40,000 sheep supplying milk in the next four years. “While the sheep milk industry was relatively new to Aotearoa when we founded the business in 2015, sheep milk is a multi-billion dollar industry globally. We are excited that so many high-calibre Kiwi farmers have embraced this more sustainable emerging
industry and we are hugely encouraged by consumer response to our products in our export markets. The team and I are excited to lean into this next phase of Spring Sheep Milk Co. as the business scales.” Spring Sheep Milk Co. started with a single farm and has since achieved 60 per cent growth year on year. The company is now the largest sheep milking group in the Southern Hemisphere. In total, 16 farms milk over 12,700 sheep, including Spring Sheep’s very own breed, the Zealandia®; a testament to the innovation of the company. The company has recently taken home the title of Best Infant Nutrition at the World Dairy Innovation awards, beating heavyweight competitors like Nestle.
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A calendar for dairy sheep in New Zealand
Sam Peterson
This calendar is based upon lambing in August; timing of events can be changed to adapt to different lambing dates and to variations among districts and within seasons. With appropriate management, most breeds ewes can be mated from late January until August (without any need for hormonal treatments). The calendar is based on a simplistic farm system. More-intensive farming systems (e.g., synchronised mating, AI) would have to make adaptations.
Timeless Some actions have no set time and should be done regularly or whenever necessary; weighing and bodycondition scoring (BCS), dagging, hoof checks (scald, footrot), flystrike, teat condition, mastitis, subclinical mastitis.
January
February
March
• Rams:
• Dry off
• Flush and mate ewes for August lambing
Check them for soundness well before mating so any faults can be corrected • Facial eczema: Monitor spore counts (start earlier if the season looks dangerous). Prepare “safe pasture”. Apply zinc bolus or zinc in water if danger rises.
ewes that are in poor condition. Feed to raise CS, or cull • Supplementary feed If pasture quality is declining or in short supply
Introduce rams 15 March for 8 August lambing. • Tupping checks daily until rams removed • Plant winter crops
April
May
June
• Tupping checks
• Pregnancy diagnosis
• Milking machine maintenance
• Remove rams after two cycles (35 d)
At about P70
Replace rubberware
• Stop feeding supplements two weeks prior to drying off • Dry off ewes (restrict feed). Cull.
July
August
September
• Shearing
• Lambing
• Lamb docking and vaccine
• Pre-lamb drench and vaccine booster
• Lamb rearing
• Rotational Grazing
• Plant summer crops
• Pasture budgeting
• Improve/increase feed
• Milk testing For genetic improvement of milk yield and composition, test about four times per year.
October
November
December
• Weed control
• Shear rams
• Hay making
• Wean and vaccinate lambs • Selects replacements • Silage conservation
• Xmas
Maui’s Genetic Programme: The Southern Cross TM
Geneticists recognise a phenomenon known as G x E (“G by E” or Geneotype by Environment interaction). This refers to the fact that animals ranked in one farm system re-rank when tested in another. It is essential that a genetic programme be matched to the farm system in which progeny will need to perform, so genetics developed for one system need to be adapted to another. Bearing this in mind, New Zealand animals have been performance tested and selected for many years in a seasonal pastoral system quite different to the barns in the northern hemisphere. In addition, over the years, New Zealand farmers have learned the value of crossbreeding.
for New Zealand’s pasture-based system. Tests have proven that Lacaune have the traits needed and that Coopworth have complimented them. Through many trials and rigorous research with these two breeds, Maui discovered The Southern Cross TM. The New Zealand Sheep Breeders Association has accepted it as a new breed, and the name has been Trade Marked. To read more about Maui’s genetic program and its new Southern Cross TM breed, click here. www.southerncrossdairysheep.co.nz
Maui Milk geneticists have evaluated candidate sheep breeds for the intension of creating the most suitable dairy ewe
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Giving you more control than ever before We understand dairy farming, everything is inter-related and every decision you make can have multiple impacts. Let DeLaval DelPro™ support those decisions with intergrated milking management tools to maximise your production and performance.
DeLaval DelPro™ It’s where better decisions start. delaval.com | 0800 222 228 Goat & Sheep Milk NZ - Issue 3 | October 2021
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‘TRY A NEW CHEESE, NEW ZEALAND!’ October’s NZ Cheese Month encourages Kiwis to try a new cheese
Kiwis are being encouraged to try a new cheese this month to celebrate New Zealand Cheese Month. A regular event on the country’s food calendar, New Zealand Cheese Month is an initiative created and organised by the New Zealand Specialist Cheesemakers Association, to draw attention to the value of the local cheese industry. NZ Cheese Month occurs in October because it’s ‘spring flush’ the early days of spring, with warmth and soil moisture creating lush, green grass for animals to feast on. Sheep and goat milking resumes and there is plenty of fresh cheese available for cheese lovers. NZSCA Chair, Catherine McNamara says the country’s cheesemaking industry is constantly evolving and she’s encouraging cheese lovers to take a fresh look and try something new. “From its beginnings with the European settlers in the early 1800s, through to the present day; the art of cheesemaking has thrived in Aotearoa thanks to the environment producing some of the world’s best milk. This is reflected in the success small and large New Zealand cheese producers have enjoyed on the international stage. Now, more than ever, it is vitally important Kiwis support local cheesemakers to ensure their survival. On behalf of cheesemakers across the country I encourage shoppers to look out for and purchase New Zealand cheese. Supporting delicious, locally made cheese will ensure it’s here for generations to come.” Catherine says as well as enjoyment - there are sound economic reasons for Kiwis to buy New Zealand Cheese. “Buying locally made cheese keeps jobs and money in our country. It’s also supporting our regions as many of the cheesemakers and the farms which support them are in rural areas. Buying New Zealand cheese reduces food miles!” NZ Champions of Cheese 2021 Master Judge Jason Tarrant, has a life-long love of cheese and can trace the evolution of New Zealand’s cheese industry through to today’s myriad options. “When I started in the industry I recall speciality cheese was mostly confined to Camembert, Blue Vein and Cheddar. Who can forget deep-fried Camembert and the Family Block of Cheddar? The 1980s and 1990s brought huge expansion with the development of our what have become some of our most iconic cheesemaking companies; Puhoi Valley, East Tamaki Dairy Co, Whitestone Cheese Co, Kapiti and Ferndale Dairies – to name only a few. Economic headwinds led to industry consolidation in the 2000's fuelled in part by imported EU subsidised cheeses coming into New Zealand and making it nigh-on
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Goat & Sheep Milk NZ - Issue 3 | October 2021
impossible for New Zealand cheesemakers to compete because the country’s milk price is driven by export commodity returns – making it variable and often too expensive. Fortunately, in recent times we've seen a resurgence of boutique cheesemakers setting up business creating quality cheese which they’re selling online, at farmers’ markets, specialty stores and supermarkets. It's no secret New Zealand’s milk quality is amongst some of the best in the world – thanks to the fact the majority of animals are raised and fed outdoors. Additionally, the growth of milk types and their potential health benefits has led to a diverse range of speciality cheeses made from cow, sheep, buffalo, goat and even deer milk. I’ve been lucky to have tried many of these new cheeses - most are fantastic and reflect the milk source and cheesemakers’ vision, imagination and passion. Knowing the market as I do – I encourage Kiwis to try a new cheese safe in the knowledge they will enjoy a quality product which will likely become a new favourite, and support local jobs.” New Zealand Food Writer and author of the recently released ‘It Takes a Village – Lauraine Jacobs, has been observing and writing on the NZ cheese industry for more than three decades. She notes how the selection has evolved; “On a recent Food Writers’ jaunt to the Wairarapa our first stop was C’est Cheese in Featherston where we met owner Paul Broughton who handcrafts his terrific award-winning cheeses, Remutaka Pass Creamery. His adjacent and popular shop was filled with an impressive array of New Zealand cheeses, and for me that display reinforced just how far our cheese industry has come during my food writing career, and how lucky we are to have so many passionate cheesemakers around the country, all producing an astonishing array of varieties of great cheese for us.”
SEARCHING FOR NZ’S FAVOURITE CHEESE COMPANY NZSCA is working with Rutherford & Meyer to find Kiwis’ favourite NZ Cheese Company. Cheese lovers are encouraged to visit www. cheeseloversnz.co.nz vote for their favourite NZ Cheese Company. The NZ Cheese Company with the most votes at the end of NZ Cheese Month will be named Rutherford & Meyer Favourite NZ Cheese Company Rutherford and Meyer owner Jan Meyer says being a proud NZ owned and operated business the partnership with NZ Cheese Month couldn’t have been more perfect. “Pairing our artisan range of crackers and fruit pastes with New Zealand’s best cheeses = a match made in heaven.” Rutherford and Meyer are highlighting their number one fruit paste – Quince throughout NZ Cheese Month, because it's the perfect accompaniment for every cheese platter. Jan Meyer says “Quince paste pairing perfectly whether you’re enjoying creamy blue, soft brie, earthy camembert or even a nutty gouda - it matches with great NZ Cheese!
FIND NZ CHEESE ON THE CHEESELOVERS NZ WEBSITE Wherever cheese lovers live or holiday in New Zealand NZSCA has developed a resource to make it easy for them to find NZ Cheese.
Try a new NZ Cheese ANGELO BREWING
The directory of New Zealand cheesemakers, top cheese retailers and farmers’ markets on the website www.cheeseloversnz.co.nz has been updated in time for NZ Cheese Month. Cheese lovers can search by region for cheese. Additionally www.cheeseloversnz.co.nz includes a page with links to special cheese offers from NZSCA cheesemaking members. Meaning New Zealand’s finest cheese is only a couple of clicks away from delivery to any home in the country. For information, images, recipes and cheese samples contact Nicola McConnell of Marvellous Marketing nicola@marvellousmarketing.co.nz or 027 218 8120.
It NZ Cheese recipes can be downloaded for reprint from here
It’s where better decisions start
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DeLaval DelPro™ Talk to us today about your herd management needs. delaval.com | 0800 222 228
Fully milk-based replacers better for lamb health and growth Recently published research suggests farmers should avoid feeding milk replacers with vegetable proteins and fats to lambs in their early life. A milk replacer containing 100 per cent milk-based ingredients is better for growth, health, and welfare in the first five or six weeks, the study found.
AgResearch senior scientist Sue McCoard
Carried out by scientists from AgResearch with support from Spring Sheep Dairy and funding from NZAgbiz, the research considered the use of different compositions of milk replacers in artificial rearing systems, what it means for animal performance and health, and consequently costs for the producer. Around 200 East-Friesian male lambs were allocated to pens using a randomised experimental design and reared on one of two commercially available milk replacer formulations - one being 80 per cent casein and 20 per cent whey milk protein and 100 per cent milk fat, and the other 50 It not only helps per cent casein, 40 per cent whey producers avoid milk protein costly animal and 10 per cent hydrolysed wheat health and protein and 100% vegetable oil. The welfare issues... lambs were able to feed on demand from automatic feeders, with free access to grass hay also available.
“
Study lead author and AgResearch senior scientist Sue McCoard says the results seen in lambs fed either milk replacer were similar when it came to death rates. However significant differences were observed in growth rates, health and need for use of antibiotics. “Among the key findings was that feeding a milk replacer containing vegetable ingredients versus 100 per cent milk ingredients resulted in lower growth rates (242 versus 296 g/d) – with four times more lambs failing to reach the minimum weaning weight by the end of the study,” Sue says. “The milk replacer containing vegetable ingredients was also associated with an increased incidence of health issues - notably scouring, pneumonia, pink eye, and external infections. The cost of health intervention by lamb was $17.20 per head, compared to $7.32 per head for those fed the 100 per cent milk ingredient replacer. We also saw a 2.5 times increased likelihood of
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Goat & Sheep Milk NZ - Issue 3 | October 2021
therapeutic antibiotic use to treat health issues among those lambs reared on the milk replacer containing vegetable oil.” “Notably, lambs fed milk replacer containing vegetable ingredients were eight times more likely to get scours and three times more likely to get pneumonia.” “These results indicate feeding lambs in the first five to six weeks of life with milk replacer containing vegetable proteins and fats should be avoided. Improving early life nutrition through feeding of milk replacers containing 100 per cent milk-based ingredients supports growth, health, and welfare by providing protection against disease and reduces costs associated with health care. The reduction in therapeutic use of antibiotics also contributes to meeting consumer demands for chemical-free food production and reducing risk of antimicrobial resistance.” The effects of different combinations of milk replacer ingredients used in this study are still to be established. “It is clear however from this research and other studies, that investing in the right choices around the early life nutrition of artificially reared livestock is important, and has an increasingly important role in animal agriculture,” Sue says. “It not only helps producers avoid costly animal health and welfare issues but can also provide an advantage for lifetime performance as well as reducing wastage which is important for sustainable and ethical livestock production systems.”
You can read the full research here >
Goat and Sheep milking herds may benefit from StockhuMate There is no doubt that the period when milking animals give birth is a very tiring and often stressful time for farmers. Difficulties come in a myriad of different ways, from kidding and lambing troubles to mastitis. A doe may move slowly, experience depression, and lose its appetite. The ewe will often be off colour, be walking stiffly due to pain in the udder and will generally isolate herself from the flock. To top it all off, the weather doesn’t always make it any easier. Amongst all this, the last thing you want is sickness going through your young stock and compromising your future milkers.
It is a loose lick which is left as a free choice supplement in calf pens.
StockhuMate is a 100% natural product, certified organic, which is high in carbon and humic acid, helping to boost the immune system of growing kids and lambs and assist them fighting disease.
Having StockhuMate available to your kids and lambs from day one may help to prevent sickness getting a foothold in your herd. It’s totally natural and organically certified for Organic farmers. Extracted from a humate seam in Southland, screened and bagged and now sold through Farmlands and Farm Source stores nationwide.
StockMate has been making life easier for calf rearers for some time now, helping to keep sickness out of calf sheds. It is therefore worth a try for your goats and sheep milking herd. See the testimonial below. "I leave StockMate in each pen to enable ad lib feeding, which they do happily. I add it on top of their water supply and they get into drinking water the same day. I haven’t bought electrolytes or Scourban for three seasons now and I do not use antibiotics either. I am a solo calf rearer for two farms (350-400 heifers) and have no trouble with rotavirus or any other gut related diseases, on a property with a history of seasonal outbreaks. I have seen StockMate detox, hydrate, break fever, perk up, encourage water intake and keep calves’ tummies firm. I strongly suspect it helps with their rumen development as well due to my heifers increasingly reaching earlier weaning weights.”
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Goat & Sheep Milk NZ - Issue 3 | October 2021
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For over 30 years Milk Bar has led the market in research driven teat design. The philosophy is simple, control the milk flow to a natural speed to allow the digestive system to function correctly. By understanding how the digestive system works, it is easy to see how teat design influences animal health. When a lamb or kid suckles properly, milk enters the abomasum where the saliva produced by suckling balances the pH so the milk can curd. Lactose is absorbed into the bloodstream and the curded milk passes through the intestines for digestion. With antimicrobial properties, saliva not only improves immunity but also provides Pre-Gastric lipase which is necessary for the digestion of fats. It is essential for the health of lambs and kids that the milk delivery is controlled to allow these processes to take place.
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Goat & Sheep Milk NZ - Issue 3 | October 2021
Lamb or kid teats typically have a valve to prevent milk dripping. A valve increases milk flow, so the natural processes are compromised. Milk delivery is too fast, so milk does not have time to fully curd before it is pushed into the intestines. Lactose is not fully absorbed and also enters the intestines. These are key drivers to scours and bloat. With no valve, Milk Bar Teats are designed to support the digestive system to improve health and reduce the management time of lambs and kids. Where Milk Bar Teats help the animals, Milk Bar feeders are designed for easy handling and cleaning. Working with farmers all over the world, Milk Bar has a wide range of solutions to fit any system from twice a day feeding to ad libitum to automatic feeding systems. The Milk Bar Teat Separator in particular, has been hugely beneficial to commercial dairy operators. Designed on a 1,000 goat dairy in France, the Teat Separator easily connects to an automatic feeder. The animals have a secure feeding channel and teat replacement is dramatically reduced. Whilst designing this system it was noted by the farm manager that the medication use on farm was reduced by over 40%. The team at Milk Bar love nothing more than getting out on farm to help streamline rearing operations. If you’d like a chat on farm or over the phone about how to implement a controlled flow system on your farm, give Milk Bar a call on 0800 104 119.
Exploring the digestion behaviour of goat and sheep milk Dr Debashree Roy, Postdoctoral researcher, Riddet Institute. Contact: d.roy@massey.ac.nz
Goat milk and sheep milk are gaining strong consumer interest because of their perceived better nutrition and digestion properties. However, relatively little scientific research has been conducted to demonstrate how the digestion behaviour of goat and sheep milk differs from that of cow milk. The overall digestibility of milk is expected to be similar regardless of the source or type of milk. However, different types of milk vary in composition and physicochemical properties (protein composition, casein micelle size, fat globule size), which may have implications in determining the rates of digestion of different nutrients in milk. Debashree Roy, a Riddet Institute researcher investigated the dynamics of digestion of cow, goat and sheep milk using an artificial stomach model (a human gastric simulator). She studied the phenomenon of curd formation in these milks in the stomach and explored the potential implications of curd structure in the delivery of nutrients to small intestine during digestion. She has shown that similar to cow milk, goat and sheep milk form a curd (coagulated caseins) and liquid phase (soluble nutrients such as whey) during digestion. The casein curd network is broken down slowly, whereas the soluble whey proteins are transferred rapidly to the small intestine. The curd formed entraps the majority of the fat globules that are gradually released by the breakdown and hydrolysis of the curd protein network by pepsin and mechanical shearing during digestion. This in turn influences the release of proteins and fats during digestion. Regardless of the species, the rates of fat release from the curd are directly correlated to the breakdown of the protein network of the curd. This work shows that the mechanisms of digestion in the stomach are similar for raw cow, goat, and sheep milk, but the relative amount of curds formed from milk from different species is dependent on their casein content, i.e. higher the casein content, the higher the amount of curd formed. Debashree has also conducted further studies to determine the impact of milk coagulation on gastric emptying of raw cow, goat, and sheep milk under physiological conditions
using the bottle-fed suckled piglet as an animal model. The studies clearly show that the curd formation in the stomach is important in influencing the rates of nutrient delivery. The fundamental insights generated from these studies are a considerable step forward in providing new and improved understanding about the digestion behaviour of goat and sheep milk. Further studies are underway at the Riddet Institute as part of New Zealand Milk Means More (NZ3M) research programme (funded by Ministry of Business, Innovation and Employment Endeavour Fund). Under this programme, in-depth interdisciplinary research work is being carried out using advanced methodologies to understand the impact of different processing treatments on digestion behaviour of goat and sheep milk. The knowledge generated will help to develop value-added milk products with scientifically validated nutritional and health outcomes for different age groups.
Debashree Roy setting up of the artificial stomach (Human Gastric Simulator).
Picture of the internal compartment of the artificial stomach (human gastric simulator).
References Roy, D., Ye, A., Moughan, P. J., & Singh, H. (2020). Composition, structure, and digestive dynamics of milk from different species—A Review. Frontiers in Nutrition, 7(195) 10.3389/fnut.2020.577759. Roy, D., Ye, A., Moughan, P. J., & Singh, H. (2020). Gelation of milks of different species (dairy cattle, goat, sheep, red deer, and water buffalo) using glucono-δlactone and pepsin. Journal of Dairy Science, 103(7), 5844-5862. Roy, D., Ye, A., Moughan, P. J., & Singh, H. (2021). Structural changes in cow, goat and sheep skim milk during dynamic in vitro gastric digestion. Journal of Dairy Science, 104(2), 1394-1411. Roy, D., Ye, A., Moughan, P. J., & Singh, H. (2021). Impact of gastric coagulation on the kinetics of release of fat globules from milk of different species. Food & Function, 12(4), 1783-1802.
Goat & Sheep Milk NZ - Issue 3 | October 2021
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Who are Nutritech and how can they improve the profitability of your enterprise? A quick google search of www.nutritech.co.nz will probably leave you with more questions than answers, that's because Nutritech has been in business for over 100 years, since 1915. Nutritech has grown from being the first company to supply vitamin and mineral supplements to livestock, most notably the DanMix® range of loose licks (still available today although different specifications), to over 5,000 standard and custom blend products across all species, Sheep and Goat very much included!
Why work with Nutritech Nutritech is at the forefront of animal nutrition, boasting not only cutting-edge brands such as Levucell® SC,
Fusion DYAD®, DanKid®, Sil-All® and Silostop® to name a few, and delivering value on-farm with a team of highly trained and enthusiastic professionals. As Benjamin Franklin once said, "An investment in knowledge pays the best interest." While he may not have been a farmer, he did understand the more you know, the better prepared you are to tackle the hurdles that can get thrown your way. That is why Nutritech has invested in its customers by offering their clients access to five nutritionists and a nationwide sales team offering excellent customer service, technical support and free on farm dietary advice. So, whether you are just setting out on a new venture or are an experienced producer, working with Nutritech brings you the latest knowledge, fit for purpose products, superior customer service and genuine return on investments.
Don’t just take our word for it: Hamish Noakes is milking 1,600 Saanen does on his farm in South Auckland and has been using a range of products including: Fusion DYAD®, Nutritech Lactating Goat premix, GoldenFlake®, Levucell®SC and Sil-All® 4x4+ forage inoculant. “I’ve been using various Nutritech products for a few seasons now and their range of products and nutrition and forage advice have assisted us in improving our production and the health of our does.” For more information on how we can help, get in touch with your local Area Manager.
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For advice on the most comprehensive range to support dairy goat and sheep health and production.
Goat
airy Nutritech D ok bo Goat Hand
Working closely with many dairy goat and sheep farmers, Nutritech have developed a range of nutrition and forage solutions that support dairy goat and sheep health and performance. Click here to find your local Nutritech Area Manager to arrange an on farm visit and get your free copy of our Dairy Goat Handbook.
Hamish Noakes
Dairy Goat farmer
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0800 REMEDY (736 339) www.nutritech.co.nz
We make animal nutrition and forage easy.
Goat kids are not small calves
by AgResearch post-doctoral scientist Melissa Hempstead
When it comes to management of dairy goats, and specifically disbudding, it is important to keep front of mind the distinction between goat kids and calves. Disbudding is a common management practice used by the dairy industry (goats and cattle) to prevent horn growth, but it inevitably causes pain for the animal. The challenge is that there is limited evidenced-based information available for developing best practice guidelines for the management of dairy goats, particularly goat kids. Although there may be certain similarities in how goat kids and calves respond to cautery disbudding, it is important to highlight the differences that do exist between the species to reduce the risk of potential detrimental effects such as brain injury. Cautery disbudding is the most common and effective method of disbudding kids and calves. However, kids have thinner skulls and are disbudded at a younger age, which can increase the risk of injury to the brain. Kids and calves show behavioural and physiological responses indicative of pain. However, variability in these responses between studies are likely due to differences in disbudding methods, and natural variation between animals.
STOP FEED GOING TO WASTE
Effective pain relief options likely differ across species. Therefore, future research is needed to optimise pain relief options for kids. Currently, alternatives to cautery disbudding including selection for polled (naturally hornless) animals; managing horned animals; or the development of novel disbudding methods (e.g. cryosurgery, clove oil injection) have been deemed unsuitable by the industries as these methods are either impractical or ineffective. Therefore, if disbudding is to continue, speciesappropriate pain relief options need to be refined. Establishing best practice guidelines for disbudding kids will require managers to recognise that goat kids are not small calves.
You can find out more here >
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Sheep Milk around the world Sheep milking is not a new concept. Many countries in the Mediterranean basin have made sheep milk products (mainly cheese) for centuries and in 2019, 81 countries were noted as sheep milk producers. In 2019, Turkey was the biggest producer of whole fresh sheep milk at 1,455 metric tonnes, followed by China at 1,178 and Greece at 785 tonnes. Modern milking parlors are common through the southern European countries with French Roquefort cheese probably being the best-known brand of sheep milk cheese internationally. America is one of the biggest consumers of sheep milk cheese, importing 40-60 percent of the world’s sheep milk cheese products between 1985 and 2011. Goat & Sheep Milk NZ - Issue 3 | October 2021
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Sheep milking? A milk alternative that's good for you and the environment: The New Zealand story Sheep milking is a growing industry in New Zealand with a 50 percent increase in sheep milk producers between 2019 and 2021. Cited as sustainable and good for the environment, farmers and scientists see sheep dairy farming as a solution to reducing nitrogen (N) leaching and greenhouse gas (GHG) emissions. At the same time, sheep milk has a unique compositional and nutritional profile that makes it an ideal food source for infants, women, athletes, and older people who would benefit from higher absorption of important nutrients like amino acids. And, when produced by a pasture-based country like New Zealand, this natural and wholesome product can be sold for a premium. Diversification could impact of dairy
reduce
the
environmental
Clean and green, quality farming systems, being environmentally friendly and profitable and innovation are all the things that enable New Zealand products to fetch a premium worldwide. Whilst sheep milk provides an opportunity for diversification, New Zealand is taking a very pragmatic approach – using research to endorse the sustainable reputation of New Zealand sheep milk products in international markets. The industry is working hard to improve efficiencies, reduce costs and focus on sustainability, namely soil and water integrity, product traceability, nutrient-dense pastures, and increased output. NZ Crown Research Institute, AgResearch, has been heavily involved with Sheep Milk NZ to determine the environmental footprint of sheep dairying with a specific focus on N leaching and GHG emissions. N Leaching is the loss of nitrate as water drains through the soil profile, moving out of the range of plant rooting systems. It is recognised worldwide as an environmental and economic concern. In New Zealand, agricultural systems have been identified as a significant contaminant source to underlying groundwater and surface water bodies. Nitrogen can also be lost via gaseous admissions (e.g. nitrous oxide) to the atmosphere. Studies in 2017 and 2018 looked at N leaching on farms near Taupo in the North Island and Telford in the South Island. There was 50 percent more pasture growth and N cycling in the sheep treatment compared to cow farms. They attributed this to less compaction of the soil and more even spread of urine. Urinary N extraction (kg/ha) was 50 percent less for sheep than cows too. The studies also showed differences in the N leaching rate between low and high rainfall years and soil type. Light pumice soils had higher rates of N leaching than heavier clay soils. AgResearch has stressed that these were preliminary findings, and that further testing was needed.
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Goat & Sheep Milk NZ - Issue 3 | September 2021
“We milk 600 ewes in just 1 hour with this shed.“ Rhys Darby - WAIKATO 42 a-side dairy sheep Rapid Exit Swing-Over Parlour. Converting an obsolete herringbone 36 a-side shed back in June 2020, Rhys and the Darby family have added another string to their bow, with significantly less capital outlay – hoping to pay back their new install in just 3 years. Having built 2 dairy cow sheds with GEA in the past, Rhys says “GEA equipment isn’t the cheapest stuff around, but at least we know it lasts and works really well, with what we want”. Rhys enjoys the quickest and most efficient way of milking sheep, incorporating in-shed feeding and TopFlow S clusters for ultimate cluster alignment and a quick milking-out process. Each milking row is in, and then out in just 5 minutes - with it just taking 30 seconds to exit the stall, thanks to our Rapid Exit Stalling. Need breaking ground technology like Rhys? Call us for your free on-farm consult. 0800 GEA FARM
To address GHG emissions, the other major environmental challenge for farmers in New Zealand, AgResearch compared two cow systems with five sheep dairy systems. It showed that dry matter intake (production intensity) was the key driver of GHG emissions. And, whilst emissions per kg milk solids were similar, with a significantly higher return per hectare from sheep dairying, less intensification and reducing farm GHG emissions is possible. Fresh water is another important environmental issue for New Zealand. With livestock intensification and the need for high-producing pastures, farmers have resorted to using large amounts of fertiliser. Increased amounts of nitrate have ended up in waterways. Dry, hot summers result in an increase of algael blooms, which affect oxygen variability and creates O₂ extremes. Low and high O₂ extremes are lethal to life in the waterways. New Zealand scientists believe that if sheep milk has a smaller footprint on water quality than traditional New Zealand dairying, then the time is right for diversification. The nutritional benefits of sheep milk Compared to cows’ milk, it contains 60 percent more protein and twice as much calcium, zinc and leucine (an amino acid essential for growing muscles). It is also easier to digest, resulting in higher absorption of important nutrients like amino acids. Sheep milk contains B vitamins which are good for energy, vitality and managing stress, vitamin C and is naturally low in sodium. Sheep’s milk infant formula is being promoted on the basis that both the fat and protein components are considered easier for babies to digest. Like goat milk, sheep milk only contains A2 beta casein, and therefore is more suitable for those who react to the A1 beta casein in cow’s milk. Also, like goat milk, fat is naturally homogenised and has smaller globules and more medium chain triglycerides (MCT) which are again easier to digest. Because of its high calcium content, sheep milk helps with the prevention of osteoporosis. The fat profile of sheep milk is also thought to assist cholesterol reduction. These features can help promote consumption of sheep milk to adult and older aged consumers. Many biopeptides found in milk have antibacterial, antiviral and anti-inflammatory properties. The bioactive substances of sheep's milk also show anticancer properties. Sheep milk, thanks to its fatty acid profile, is claimed to prevent the occurrence of type 2 diabetes, Alzheimer's disease, and cancer. Whilst cow and goat milks are similar in composition, sheep milk is higher in protein, fat and total solids. Therefore, less sheep milk is needed to make cheese products – up to 40 percent less in fact. The high solids content of sheep milk also means it can be frozen and stored for up to a year, still retaining good processing properties. From harvesting sheep milk through to making products, think GEA At GEA, we recognise and support the trend to farming and producing food more sustainably. With our global team of farming and engineering experts being our greatest strength, we take an integrated approach to
Ground-breaking milking technology Cost-effectively retrofit an existing shed to dairy sheep milking without even breaking ground. Our milking systems are specifically engineered right here in New Zealand, with the added advantage of our global GEA expertise. Plus, all systems are customised to suit the NZ milking environment and of course, your farm. With market-leading solutions for retrofit conversions - either double-up or swing-over, we know how to get you more bang for less buck. Converting to sheep milking doesn't have to mean breaking dirt on a greenfield. If you have an existing plant, we can help convert it. 0800 GEA FARM Driving dairy efficiencies? We can help.
"better engineering" which keeps us at the forefront of food production. GEA offers the complete process line: from gentle and safe milk extraction to innovative machinery that processes milk into various products (powders, cheeses, food products), through to packaging them ready for market. We use innovative engineering to enable businesses to provide a range of consumer products to meet the constantly evolving health and lifestyle needs of the World’s population. GEA Farm Technologies New Zealand is leading the way in developing sheep milking technology. The team works closely with industry specialists AgResearch, SheepMilk New Zealand, Spring Sheep Milk Co, Maui Milk and the steadily growing group of sheep milking farmers to ensure GEA products are fit for market, enhance throughput, support better efficiency, profitability and sustainability on farm and ultimately meet GEA’s vision of "engineering for a better World". GEA sheep milking solutions support better milking practise, including automatic cluster removal, milk yield indication and herd management software. Add to that feeding systems, manure management, milk cooling and storage, dairy hygiene and readily available technical support. In a nutshell, GEA offers farmers the baseline innovation and technology necessary for less intensive, higher output farms. Even better, these high throughputs, animal friendly milking parlors for the smaller ruminants (sheep and
New Zealand farmer Rhys Darby is a recent convert to sheep milking – switching due to the increasing environmental pressure on traditional dairy. With GEA’s support, he has successfully converted a 36-a-side herringbone traditional dairy parlor into a 42-a-side sheep milking parlor with rapid exit stalling. GEA was his first choice based on prior experience with the GEA iFLOW rotaries, which had proven to be reliable, low maintenance and animal friendly. Rhys was also confident GEA would provide the support he needed in a new industry. The retrofitted GEA sheep milking system, with in-shed feeding, automated plant technology and rapid exit stalling was designed for ease of use and maximum milking efficiency. It has delivered exactly that. "We get excellent throughput" says Rhys, "milking takes roughly 5 minutes per row. So, we’re milking 600 ewes in just over an hour (with one to two labour units)." The future of sheep milking Due to the current scale and cost, only a minimal amount of sheep milk is being made into milk powder around the world. However, this is a growing market – although globally still a niche market - and there is no denying that this is a sector to watch.
Chicken & Ham Lasagna
METHOD
This comforting dish of layered pasta sheets, meat and spinach is topped with gooey, melted cheese - freeze now for entertaining later.
STEP 2: Melt the butter in a large non-stick saucepan over a medium heat. Stir in the flour with a wooden spoon and cook for about a minute. Gradually add the milk, a little at a time, stirring well between each addition to ensure the sauce stays smooth. Once all the milk has been added, stir in the reserved cooking liquid and continue cooking for a further 2-3 mins. Adjust the seasoning to taste. Heat oven to 200C/180C fan.
INGREDIENTS
STEP 3: Cut the chicken into small chunks and stir into the saucepan. Add the ham and spinach and cook until the spinach has wilted. Spoon a third of the chicken mixture into the base of a 3-litre lasagna dish (about 26 x 18cm). Top with a third of the lasagna sheets. Repeat the layers twice more, ending with lasagna. Scatter the mozzarella and Parmesan on top and season with black pepper. Can be frozen at this stage (see below). Bake for about 25 mins or until the lasagna is tender, the topping is well browned and the filling very hot.
• 6 boneless skinless chicken breasts (around 700g) •
/2 medium onion , sliced
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• 2 bay leaves • 200ml white wine (optional) • 100g butter • 100g plain flour • 500ml milk • 140g sliced smoked ham , cut into strips • 200g young spinach leaves • 225g no pre-cook dried lasagna sheets (about 20 sheets) • 200g ready-grated mozzarella • 25g parmesan , finely grated
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goats) can be easily retrofitted into existing bovine sheds – rotary or double-up parlors – minimising the cost of conversion.
Goat & Sheep Milk NZ - Issue 3 | October 2021
STEP 1: Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. Put a lid on top and bring to a gentle simmer. Poach gently for 15 mins or until the chicken is just cooked. Transfer the chicken to a board and strain the liquid into a jug.
Age Concern and Farming Age Concern valued the opportunity to meet the farming community at Fieldays earlier this year. Our services are nationwide and we feel it is important that all know the services we provide. About Us Age Concern New Zealand is a charity. We rely on the generosity of Kiwis through donations and bequests and grants from trusts and foundations to support our vital work. We support people and their whanau in 40 communities across New Zealand. Each one providing services, information and advocacy in response to local needs. Often at very low or no cost! While each local Age Concern offers a service that is designed to meet the needs of people in the local area, there are several key services that are offered in most regions. Accredited Visiting Service (AVS) Age Concern has a nationwide visiting service. We match people who would like more company with volunteers who are happy to spend about an hour per week together enjoying conversation, shared interests and activities. Some local Age Concerns also run social groups that promote social connection with games mornings, singing groups or group visits to a range of gardens, exhibitions and cafes. Everyone is welcome to join in so make sure you call in and see what is on in your nearest Age Concern or find out how you can become a volunteer. Health Promotion It is important to us to support people to live their best later life. We run a wide range of programmes and information for wellbeing and good health. These include exercise programmes, nutrition and cooking classes, staying safe refresher courses for older drivers and so much more.
Change Attitudes - Become an Age Concern Dignity Champion We are all getting older and Age Concern New Zealand want a New Zealand that is a great place to age, where older kiwis are valued and respected. You can play a part by pledging to change attitudes as an Age Concern Dignity Champion. We all benefit in the long run! Age Concerns Everyone! Age Concern New Zealand believes everyone deserves a great future. We support older kiwis to have a healthy lifestyle, full of opportunities and protection from harm. But we can’t do it alone. Everyone needs to respect the rights of older people. So how can we make our own community or work place a great place for older people to live? It can start with really simple things. •
A first easy step is to make regular contact with your own older family members but also try to stop and say hello to older people in your neighbourhood, or workplace.
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Getting together. Older people have a lot of knowledge and experience. Asking about their memories, or seeking advice is a way of acknowledging this, and showing respect.
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Get involved in your community or by volunteering. Knowing who lives around us, and what is happening helps everyone, including older people, to feel safer and to be more connected.
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Loneliness is a solvable problem; you could help by starting with a simple smile and hello when you meet someone in your neighbourhood. It could make the difference to someone’s day. Find out more at letsendloneliness.co.nz
Elder Abuse and Neglect Prevention Support Elder abuse is a serious and growing issue in New Zealand. Startling research from the referrals Age Concern receives, shows that more than three quarters of elder abuse occurs at the hands of older people’s own family. Age Concern’s Elder Abuse services received 2,500 referrals last year - That is ten referrals every working day. Commonly, several types of abuse occur together. It happens to men and women of every religious, cultural, ethnic and income group. However, much abuse goes unreported. If you suspect and an older person is not being treated well or want to report abuse, please call for free and confidential support. Elder abuse helpline 0800 EA IS NOT OK Freephone Age Concern 0800 65 2 105 Advocating for the rights of older people Advocacy is an important aspect of the Age Concern service. Sometimes it’s hard to ‘stand up for yourself’ and obtain services that you are entitled to. Age Concern helps you get the information you need and supports you through the process.
Sign up at www.ageconcern.org.nz You can also donate to Age Concern New Zealand to support the vital work we do to provide social connection groups, health promotion and elder abuse and neglect prevention services in New Zealand.
Goat & Sheep Milk NZ - Issue 3 | October 2021
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