With many wine regions suffering from low yields in vintage 2021, the good growing season for the upcoming harvest has been welcomed with open arms. It comes with plenty of challenges, including the labour shortages looming large and ever present Covid-19 risks, but collaboration, determination and innovation are hard at work in New Zealand vineyards.

From the wildflowers rolling down its slopes, to the limestone and clay entwined beneath its vines, it's easy to see why Huw Kinch is smitten with Pyramid Valley.

A man who dedicated his whole working life to the meat industry died suddenly on December 5.

Early results from a study investigating ways of managing triple drench resistance in an intensive lamb finishing system reinforces the importance of regular FECRT for both breeders and finishers.

Massey University's top horticultural student for 2021 believes there'd be real benefit if there was greater collaboration between organic and conventional farmers.

Beef+Lamb New Zealand (B+LNZ) will help fund a programme to attract and train more young people to work in the red meat sector.

Massey University's agricultural students have responded well to online learning in the present Covid-19 environment.

OPINION: It’s hard work as a strong wool grower but I firmly believe New Zealand wool is on its way to reinventing itself.

Nestled between the west coast and Tararua Range, Ōhau Wines is "seriously unusual", says Marketing Manager Jo Scully.

Beef + Lamb New Zealand (B+LNZ) have signed a funding agreement with the Growing Future Farmers (GFF) Essential Farm Skills Programme, helping attract and train more young people in the red meat sector.