Features:
- Success from the soil up
Taranaki’s Brewer family has been using a ‘no-till’ approach to pasture and crop sowing since the 1980s, with impressive results. - A guide to maximising profit from your homegrown feed
DairyNZ senior scientist Maitland Manning outlines how you can grow more feed on-farm and increase your chances of higher profit. - Mythbuster: Do my cows need more sugar?
Spring pastures are low in soluble sugars, but does this mean you should add more sugar to cows’ diets? DairyNZ’s Jane Kay investigates.
In this issue:
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Success from the soil up
01 September 2019
‘No-till’ sowing is ticking business and environmental boxes for Taranaki’s Brewer family.
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United, we're fast-tracking change
01 September 2019
Methods for improving the environment are quickly being adopted across New Zealand.
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Deferred grazing on trial
10 September 2019
In March 2018, DairyNZ started a plot-scale trial to look at ways of recovering perennial ryegrass populations through grazing management.
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Maximising profit from your homegrown feed
10 September 2019
For New Zealand dairy farmers, the number-one driver of profit is homegrown feed eaten.
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Terrific tanker on track
10 September 2019
Track the Tanker is DairyNZ’s new levy-funded education resource released to teachers in May.
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Maximising mating success
10 September 2019
Take advantage of the InCalf Fertility Focus Report this mating season.
Check out the Upper North and South Island editions of Inside Dairy September 2019
That’s right – this month there are three versions: one each for the Upper North Island, Lower North Island and South Island!
Inside Dairy Upper North Island
Check out our Upper North Island special issue to find out how deferred grazing is helping Waikato sharemilkers Martin and Hazel Kelly achieve healthier cows, healthier pastures and a healthier bottom line.
Read moreInside Dairy South Island
Check out our South Island special issue to find out what successful winter grazing means to third-generation Southland farmers Ewen and Diane Mathieson.
Read more
