Analysis

To get ahead in the dairy industry Tangaroa Walker knows the key is to seize every opportunity and find ways to stand out. It’s advice he was given early on in his career – and it’s a message he’s now passing on to other aspiring young farmers. At just 26 years of age, Tangaroa is a well-respected future leader, having won the inaugural Ahuwhenua Young Māori Farmer Award and the Southland Primary ITO Trainee of the Year in 2012. Entries for this year’s Ahuwhenua competition close at the end of February and Tangaroa has agreed to mentor Genesis Raroa – a fellow Southlander who wants to move into farm management. Primary ITO has facilitated the mentoring arrangement and Tangaroa says he’s looking forward to passing on his knowledge and lending Genesis moral support. “Winning that competition fast-tracked my career by three years at least. It’s opened up a lot of opportunities for me and I’m looking forward to helping someone else through the process so they can achieve their own goals.” Tangaroa, who began milking cows at age 13, strongly believes the dairy industry needs more Maori leaders. “My advice to any Ahuwhenua entrant is that it’s our responsibility, as Maori, to take the opportunities that are out there. We need to be in a position where we can run our own farms and be good role models in business. “I think the key to being successful in the dairy industry is to focus on the goals ahead. It can be a struggle moving from a farm hand, to 2IC, then into farm management. It’s tough. You do a lot of work for not much money. But if you have the goal of becoming a contract milker or sharemilker and keep focussed on that, you will get there.” Tangaroa was […]

London – The world climate summit (COP21) has been generally hailed as a success, with countries making commitments to reduce greenhouse gases. However, questions remain on how the food industry will meet the challenges. The food industry is unique in that it is a cause and victim of climate change. It generates a quarter of all greenhouse gases, with over half from livestock production. Emissions from livestock farming are on par with those from energy and transport. Population growth and dietary changes have led to a substantial rise in meat and dairy consumption over the last two decades. Agriculture, or food production, is also adversely affected by climate change. Rising global temperatures are creating erratic weather conditions, poor harvests and fluctuating yields. Food insecurity is increasing in many parts of the world. Loss of agricultural land is leading to deforestation, further exacerbating climate change. Recognising the importance of agriculture, a number of initiatives were introduced at the Lima-Paris Action Agenda at COP21. The initiatives focus on four core areas: soils, food losses & waste, sustainable production methods, as well as livestock farming. The Live Beef Carbon initiative plans to reduce carbon emissions from beef production by 15% over 10 years in some European countries. Although a positive step, the initiative focuses on improved livestock rearing methods, and not consumption. As will be shown at the Sustainable Foods Summit (www.sustainablefoodssummit.com), the food industry needs to address consumption habits – as well as production methods – if it is to substantially reduce greenhouse emissions. Meat consumption is rising in developing countries as consumers become more affluent. The FAO predicts meat consumption to double by 2050 when the global population is projected to reach 9 billion. A shift towards sustainable proteins is deemed necessary if the food industry is to lower its environmental […]