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.
Fonterra is selling its troubled China Farms business.
The farms, carrying 31,000 milking cows housed in a feedlot system, are now worth $500 million.
Over the past 10 years the co-op has invested over $1 billion in the farms with very little returns.
In its interim results announced last week, the co-op wrote down another $61m from the farms’ value. Last year it wrote down $200m.
Fonterra chief financial officer Marc Rivers says “new information” led to the latest writedown.
“Clearly as you go through a sales process, you get new information: this has to be considered as you look at value of assets on your book.
“The writedown reflects that, as we closed out the half year.”
Fonterra is also reviewing its joint China farming venture with Abbotts.
Rivers says it is continuing to look for opportunities to improve the performance of the business: the joint venture suffered a $65 million impairment to align with China Farms’ sale process and ongoing animal management costs.
Fonterra is also selling its joint venture stake in DPA Brazil: the co-op wrote down $31m in DPA’s value.
DairyNZ Chair Tracy Brown has seen a lot of change since she first started out in the dairy sector, with around one-third of dairy farmers now women.
Castle Ridge Station has been named the Regional Supreme Winner at the Canterbury Ballance Farm Environment Awards.
The South Island Dairy Event has announced Jessica Findlay as the recipient of the BrightSIDE Scholarship Programme, recognising her commitment to furthering her education and future career in the New Zealand dairy industry.
New Zealand and Chile have signed a new arrangement designed to boost agricultural cooperation and drive sector success.
New DairyNZ research will help farmers mitigate the impacts of heat stress on herds in high-risk regions of the country.
Budou are being picked now in Bridge Pā, the most intense and exciting time of the year for the Greencollar team – and the harvest of the finest eating grapes is weeks earlier than expected.