Displaying items by tag: Lincoln University

A North Otago red meat producer and a Marlborough green-lipped mussel grower have both won Lincoln University Foundation's South Island Farmer of the Year competition.

A new study is showing dairy and conservation sites can co-exist, and its findings are contributing to an ongoing project restoring natural biodiversity into a dairy farming environment.

Several years ago New Zealand had a 20% market share of infant formula in China and now that has dropped to under 10%, says Keith Woodford, agri-food systems, Lincoln University.

A Lincoln University expert says NZ exporters will have to be on their game to reap the benefits of a huge trade access deal that has gone under the radar.

Four young wine industry students have received a financial helping hand thanks to Constellation Wines.

Pasture quality is crucial for achieving profitability, high milk solids production, cow condition score targets and good in-calf results. But what a pain it has been trying to manage quality during this season of stop-start growth.

Ultraviolet radiation (UV) could be used to enhance the quality of many crops, says Lincoln University UV-B expert Professor Brian Jordan.

The International Agency for Research on Cancer's (IARC) recent classification of red meat likely being carcinogenic could benefit New Zealand meat exports.

Fodder and sugar beets are shaping up to be the next big thing in grazing management, with the high yield, low cost option expected to take off in Australia as it has in New Zealand.

Farmers need to accurately determine fodder beet yields in order to maximise gains and minimise risk.