Substitute for cow's milk?
OPINION: Scientists claim to have found a new way to make a substitute for cow's milk that could have a radical effect on the dairy industry.
OPINION: The heat wave that hit Europe last week has forced a rethink among UK dairy farmers who normally graze their cows outdoors in summer.
There has been a drive to ensure that as much of the UK dairy herd as possible grazes outdoors in summer. But the industry is slowly waking up to the fact that being out on grass is not always a good thing, says Tom Chamberlain, a vet and farming consultant.
Chamberlain is working with farmers who are trialling the practice of bringing their cows indoors during the daytime. He says that cows start to suffer once the temperature goes above 20˚C.
"A cow in 25C hear feels like we would in 40˚C," says Ed Bailey at George Farm Vets in Wiltshire. "They are very sensitive to heat because of the fermentation tank inside their bodies - it constantly produces a lot of heat."
The heatwave also forced French farmers to install huge fans to keep their cows cool as temperatures touched 40 degrees.
Nine lucky school leavers passionate about farming will join Pamu for a two-year journey into agriculture, living and working at Pamu farm, Aratiatia near Taupo.
Nutritionists are urging Kiwis to kickstart their day with a piece of fresh fruit to help improve their health and wellbeing this autumn.
Under its innovation strategy, Craigmore Sustainables says it is collaborating with new innovators of technology across sustainability, people, animals and business management to enhance New Zealand's dairy sector.
Deeply cynical and completely illogical. That's how Kimberly Crewther, the executive director of DCANZ is describing the Canadian government's flagrant breach of international trade law in refusing to open its market to New Zealand dairy exports.
This week the winner of the prestigious Ahuwhenua Trophy for the top Māori Dairy farm will be announced at a gala dinner in Hamilton.
Once-a-day milking (OAD) can increase or lower the amounts of proteins in milk, according to a new study published in the journal Dairy.