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On average, sheep and beef farmers achieved a lower lambing percentage in spring 2019 than in 2018, according to Beef + Lamb New Zealand.
B+LNZ’s Economic Service estimates the number of lambs tailed in spring 2019 decreased by 2.4% or 552,000 head on the previous spring to 22.7 million head. Most of the decline occurred in the South Island.
The lower number of lambs tailed in the South Island is expected to have reduced the number of lambs processed for export in the first quarter of the 2019-20 season, from October to December.
Lambs from ewe hoggets also fell, as fewer ewe hoggets were mated.
The number of adult sheep processed is expected to increase 9.2% from 3.4 million head in 2018-19 to 3.7 million head in 2019-20.
The lambing percentage was 127.1%, 1.5% points lower than in spring 2018.
This means 127 lambs were born per hundred ewes, compared with an average of 123 over the prior 10 years. For spring 2019, a 1% point change in the New Zealand ewe lambing percentage is equivalent to 170,000 lambs.
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A hub farm in each of Beef + Lamb NZ’s seven regions and more focus groups are being rolled out for the red meat sector this year.
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Lambing is now well advanced around much of New Zealand, including in areas where drought-like conditions are presenting real challenges for farmers, on top of a poor run of prices for their product.
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Academic Dr Mike Joy and his employer, Victoria University of Wellington have apologised for his comments suggesting that dairy industry CEOs should be hanged for contributing towards nitrate poisoning of waterways.
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The team meeting at the Culverden Hotel was relaxed and open, despite being in the middle of calving when stress levels are at peak levels, especially in bitterly cold and wet conditions like today.
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