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.
OPINION: The Chinese owners of Australia’s biggest and oldest dairy farming business are facing scrutiny from authorities and all eyes are on Fonterra.
Milk from the Van Dairy Group, which owns 23 farms in Tasmania is picked up by Fonterra.
Now media reports suggest the company could sell 10 farms as it struggles to clean up its act.
The Australian Environmental Protection Agency has launched an investigation into alleged animal abuse and overstocking of cattle, which it is alleged is causing effluent systems to fail and damaging nearby waterways.
A series of confidential documents, photographs and accounts from employees and locals appeared to show the conditions deteriorated after the 2016 takeover by China’s Moon Lake.
The big question is, given the highly competitive raw milk market in Australia, will Fonterra feel pressure to stop collecting milk from the farm until the farm owners tidy up their act?
Labour supply, and not geopolitical events, remains New Zealand dairy farmers' biggest worry, says Federated Farmers dairy chair Karl Dean.
Farmlands Co-operative has announced Rachel Aldikacti will be its new chief sales officer.
From 14th - 22nd March, Cornwall Park will play host to Farm Week, seven days of activities centred on farming, agriculture and the farm's heritage on the site.
Just four months after being declared clinically dead, Kiwi axeman Kahu Woolley is back on the chopping block this weekend - literally.
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.
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.