Mid-Canterbury dairy farmer boosts milksolids by 50% with millennial mindset
A Mid-Canterbury dairy farmer is bringing a millennial mindset to his family farm and is reaping the rewards, with a 50% uplift in milksolids production since he took over.
In the September 2016 quarter, producer output prices rose 1%, and producer input prices rose 1.5%.
The prices received by dairy cattle farmers (up 28%) and paid by dairy product manufacturers (up 22%) were key influences to the increase
“Higher farm-gate milk prices contributed to the September 2016 quarter rises,’’ Statistics New Zealand business prices manager Sarah Williams says.
The forecasted farm-gate milk prices for milk solids rose to $5.25/kg in mid-September 2016, this compares to $4.25/kg in May 2016.
If farm-gate milk prices had remained constant during the September 2016 quarter, both producer output and input prices would have risen 0.3% in the quarter.
Horticulture New Zealand (HortNZ) has released its 2026 election manifesto, outlining priorities to support the sector’s growth, resilience, and contribution to New Zealand’s food security and export revenue.
Farmers have voted to continue the Milksolids Levy that funds DairyNZ.
Fonterra chief executive Miles Hurrell has resigned after eight years in the role.
Matt McRae, a farmer from Mokoreta in Southland who runs a sheep, beef and dairy support business alongside a sheep stud, has been elected to the Beef +Lamb NZ Board as a farmer director.
Ravensdown's next evolution in smart farming technology, HawkEye Pro, was awarded the Technology Section Award at the Southern Field Days Farm Innovation Awards in February 2026.
While mariners may recognise a “dog watch” as a two-hour shift on a ship, the Good Dog Work Watch is quite a different concept and the clever creation of Southland siblings Grace (9) and Archer Brown (7), both pupils at Riverton Primary School.
OPINION: Expect the Indian free trade deal to feature strongly in the election campaign.
OPINION: One of the world's largest ice cream makers, Nestlé, is going cold on the viability of making the dessert.