Fonterra Suppliers Confident in Mainland Dairy Future
Fonterra's 460 milk suppliers in Australia, who will switch to Lactalis end of this month, are unfazed with the impending change.
Ousted Fonterra director Blue Read says he is disappointed.
However, he "fully respects" the decision made by farmers.
"I was pleased with the support from farmers but not from the milk solids," he told Dairy News online.
Read was voted off by farmers in the co-op's director elections; Te Awamutu farmer and former National Foods chief executive Ashley Waugh is the new board member.
Chairman John Wilson and director Nicola Shadbolt were returned by shareholders.
Waugh joins the board at Fonterra's annual meeting in Waitoa today.
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.
Philip and Lyneyre Hooper of the Hoopman Family Trust have tonight been named the Taranaki Regional Supreme Winners at the Ballance Farm Environment Awards.
We are not a bunch of sky cowboys. That was one of the key messages from the chairperson of the NZ Agricultural Aviation Association (NZAAA) Kent Weir, speaking at an education day at Feilding aerodrome for 25 policymakers and regulators from central and local government and other rural professionals.
New Zealand's dairy and beef industries say they welcome the announcement that the Government will invest $10.49 million in the Dairy Beef Opportunities (DBO) programme.
New Zealand farming is riding a high, with strong prices, full feed covers and improving confidence lining up at the same time.
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.