Wool-shedding sheep key to remote farm operation
For Marlborough Sounds farmer Noel Moleta, farming hair sheep that need no shearing is one of the keys to running a low-input, low-intervention operation in a difficult and highly remote location.
The Beef + Lamb New Zealand (B+LNZ) event in Christchurch on March 18 will bring together a range of experts and leaders from the sector including Simon Kenny, head of impact and communications for McDonald’s NZ, and new B+LNZ chief executive Alan Thomson.
The full day forum will also provide farmers with the first look at nProve Beef, a free, easy-to-use online beef genetics tool designed to help farmers select the best bulls for their specific breeding objectives and farm systems.
The tool has been developed through the B+LNZ-funded Informing New Zealand Beef (INZB) programme in collaboration with the industry.
Simon Kenny will discuss McDonald’s global commitments and direction as a major buyer of New Zealand beef.
There will also be an update on B+LNZ Genetics’ beef programme, insights into research trials on reducing methane and improving feed efficiency and current work around developing NZ-specific selection indexes. A series of breakout sessions will explore innovation in beef genetics.
At the end of the forum, the New Zealand Roundtable for Sustainable Beef will host an open meeting, outlining its sustainability work and mission to ensure New Zealand beef continues to meet consumers’ expectations.
“The forum is designed for stud breeders, industry/rural professionals and commercial farmers with a passion for genetics,” says Dr Jason Archer, Head of Genetics at B+LNZ.
“As well as the informative sessions, delegates who attended previous Beef Forums have told us they get real value from getting together with fellow breeders and industry to share ideas and network,” Archer says.
“So, to maximise those opportunities, this year there will also be a dinner following the event. It’s time off farm, a chance to socialise with others in the industry and celebrate our world class beef.”
Registrations to the event at Addington Events Centre close on Friday 14 February.
