He has been dubbed the United Kingdom’s favourite farmer, but Gareth Wyn Jones still does a double take at the size of his social media following.

Three Facebook videos of the North Wales farmer working with sheep attracted 710 million, 687 million and 137 million views respectively. He has 2.5 million followers on YouTube, 350,000 on Facebook, 133,600 on Tik Tok and a relatively sedate 67,000 on X (formerly Twitter).

He also fronts television news stories about farming and has made documentaries, including one where he visited Welsh farmers who had moved to New Zealand chasing better opportunities.

It is a powerful tool that the fearlessly outspoken and proud Llanfairfrechan farmer uses to promote his beloved farming sector by highlighting the issues it faces and challenging those he believes unreasonably attack it.

His motives are altruistic but there is an element of self-interest.

“It’s always about telling a story so there is a future for my three children on the land, so they can make a living.”

He is using social media to create an environment for the next generation of UK farmers.,

But it’s a platform that can be a double-edged sword.

A video last spring of him skinning a dead lamb – so he could put the pelt on an orphaned lamb to re-mother it – went viral but resulted in multiple death threats by animal welfare activists.

Police investigated and security was increased at the coastal property.

“It was lunacy. You couldn’t make this up,” Wyn Jones said.

Wyn Jones prefers to engage with critics of farming, to try to reason and provide some understanding and balance, an approach he concedes can at times be a lost cause.

Vegans, animal rights activists and politicians are all fair game, but not for him to  bully and demean, although he concedes vegan animal rights activist Joey Carbstrong riles him to the point where he calls him “little Joey”.

A few years ago Wyn Jones invited a vegan and animal rights activist who was campaigning against shearing sheep onto the farm.

A civilised conversation ensued – all relayed on social media – but even at the end she refused to touch a fleece.

UK media turn to Wyn Jones as the go-to voice of farming on issues affecting the sector.

He has debated decisions by universities not to serve animal protein in their colleges, and the National Trust, which governs the UK’s historic and protected sites, to make half their menus in their cafes and restaurants vegetarian.

Making a case is who Wyn Jones is.

“I have never been a bloke not to walk through a door that is half-open or closed. I always walk through it, I like to look at the challenges, I’m inquisitive.”

He constantly seeks solutions to problems, saying a resolution will never be achieved if people are not honest and refuse to talk to each other.

“If you’re honest, even if you disagree, you are more likely to find solutions to problems,” he says.

And that is where politicians frustrate him. They seldom give a straight answer, he said.

Integrity and honesty are values he rates highly, illustrated by fronting up and conceding to his millions of followers when he got something wrong.

Wyn Jones believes many of the problems facing farmers are the result of supermarkets and government policy severing the link between farmers and consumers and therefore an understanding of how food is produced.

Food that was once available seasonally is now stocked year-round, which removes the mystique and the appreciation of the effort required to produce it.

It becomes just another plum, tomato, strawberry or raspberry, said Wyn Jones. 

“People don’t know what the first strawberry or the first tomato of the season tastes like. They get fed this mass-produced food.”

They also no longer appreciate the value of food, with a third of all food produced globally being wasted.

“It makes no sense, how society has been removed from how food is produced.”

While prepared to confront those who attack food producers, Wyn Jones will praise those who help.

Some years ago he was at a festival attended by the then Prince Charles.

It was obvious to Wyn Jones that the Prince’s minders were wary of the Welsh farmer, perhaps considering him too outspoken and blunt, so kept the future king well away.

Undeterred and definitely not intimidated, Wyn Jones spied an opening and  strode up to the Prince shook his hand and said: “I am not a royalist, but I really appreciate everything you are doing for the countryside.”

Prince Charles was quickly shuffled away by his minders, but the two later had a further conversation.

“The guy was cool,” said Wyn Jones, and deserves praise for what he is doing for farmers, running several properties and promoting British produce.

Wyn Jones has met numerous politicians and said he tells it as he sees it.

Given 15 minutes with former prime minister Rishi Sunak, he gave him both barrels about the sorry plight of farmers. Given a similar opportunity to talk to the Welsh Parliament, he didn’t hold back, lambasting their plans to plant 10% of Wales in trees and allowing 15% to revert to natural habitat.

The net effect, he said, is that 20% of farms will be out of business.

Still to meet new UK Prime Minister Sir Keir Starmer, Wyn Jones has specific concerns about the impact of possible tax changes on farm succession and the management of bovine tuberculosis.

“We have to protect our livelihoods or there will be nothing for the next generation wanting to get onto the land,” he said.

Wyn Jones believes government policy has created an imbalance in favour of sequestering carbon and against the production of affordable food and which totally ignores the role of livestock.

Trees should be planted in the right place and hedgerows nurtured and managed, but he said the contribution of livestock in the carbon cycle should be acknowledged.

He argues that livestock eat vegetation which then sequesters carbon into the soil as it regrows, while also providing nutrient-dense food, employment and underpinning rural communities.

“What I produce is top quality lamb and beef in a sustainable way,” he said.

“This is sheep and cattle country, that is all it can produce. I could not get a combine onto this land, it’s far too steep.”

Farmers were guilty of overgrazing in the 1970s and 1980s, encouraged to do so by government headage payments, but Wyn Jones argues that going by the extent with which livestock numbers have fallen, the opposite could be the case now.

He has debated the future of agriculture at the Oxford Union with journalist and farming critic George Monbiot but says former rock star, Queen guitarist Brian May, an outspoken ally of badgers, will not debate with him the role of badgers in spreading bovine tuberculosis and the impact on farmers.

A UK issue, it has become personal for Wyn Jones, with a close friend forced to sell his farm after his 180 cows were slaughtered due to an outbreak of the disease.

The farm was a disease hot spot, costing him £30,000 ($64,000) a month, and he could not rid of it.

Wyn Jones wants a scientific approach with badgers tested for the disease so those infected can be culled instead of the end recipient.

As badger numbers have exploded, Wyn Jones said, the number of hedgehogs and ground birds on his farm has plummeted, preyed on by the native Mustelidae.

The Wyn Jones family have been on the Llanfairfechan farm for 375 years and he is motivated to ensure his ancestors can be there for another 375 years and more.

It is getting tough.

The average age of farmers in the UK is 67 and getting a start on the land is difficult – and could become even more so if the Labour government fulfils a promise to change inheritance tax rules, which will make succession more costly. 

Where once there were 15,000 sheep grazing the wider Llanfairfechan area, Wyn Jones said there are about 9000 today

Gareth and Rhian are both passionate about the Welsh language and the history of their community.

That includes helping manage a herd of rare Carneddau ponies, of which there are just 220 breeding mares left.

Since Celtic times they have roamed the 11,000 hectare Carneddau mountains, a vast national park that borders the Wyn Jones farm.

Ancient neolithic axe heads discovered in Europe were found to have come from his Llanfairfechan farm up to 6000 years ago.

Wyn Jones has discovered buildings on the Carneddau mountains dating back hundreds if not thousands of years.

His social media role is a seven-day a week business, attracting product endorsements and requiring a support network that includes Rhian, content manager Dewi Jones and two of their three children, Sior and Mari. They have a second son, Rolant.

They are also diversifying.

Their farm hosts weekly immersive tourism for much of the year. That includes working sheep dog displays and giving tourists a hands-on involvement in farm activities.

“It’s culturally not just a farm tour, it’s telling our story and engaging people in everything that we do here,” he said. 

The 240ha home farm is still part of a family company formed by his grandfather, who had five sons.

The company owns 600ha and rents another 200ha split between three blocks, on which they run 4000 sheep, 120 cows, including single suckers, and another 340 cattle.

The predominantly Limousin breed is being shifted to Hereford, which he said suits the country.

They finish stock and grow silage.

Wyn Jones said the farm is a perfect foil for the intensity of his media work, but increasingly his public profile means people with major challenges reach out to him for help and advice.

Mental health is a huge issue among UK farmers and Wyn Jones has dealt with several who have found themselves struggling to cope financially or mentally.

He directs them to services that can assist, but it provides a further reminder of the many challenges facing the sector he loves.

Wyn Jones finds solace in getting out on the farm which he says is defined perfectly in a Welsh proverb: Lle i enaid gael llonydd – a place for the soul to find peace.

More: Wallace is visiting seven countries in six weeks to report on market sentiment, a trip made possible with grants from Fonterra, Silver Fern Farms, Alliance, Beef + Lamb NZ, NZ Meat Industry Association and Rabobank.  Read more about his findings here. 

Kiwi farmers continue to put their best foot forward when it comes to best farming practices.

Total sales of veterinary and horticultural antibiotics in New Zealand are down for a sixth year running.

“Antibiotics are essential for the treatment of bacterial infections in humans, animals, and plants. But they need to be used responsibly to prevent antimicrobial resistance (AMR),” New Zealand Food Safety acting deputy-director general Jenny Bishop said.

“The World Health Organization has identified AMR as one of the top 10 global health threats facing humanity. So, it’s vital we ensure our current antibiotics can continue to be used.

“These results, released today [18 September] in our latest Antibiotic Agricultural Compound Sales Analysis, are a clear sign that antibiotics are being more carefully used, which is great news for human and animal health.

Bishop said the results are a direct result of the concerted effort by veterinarians, farmers, industry and New Zealand Food Safety to ensure these life-saving medicines are used appropriately so they stay effective.

The latest report evaluates 15 classes of antibiotics sold during 2023 for use for farm animals, pets and horticulture. We use this sales data as a proxy for measuring use. 

Antibiotics sold for animal use were distributed among 24 million sheep, 10 million cattle, 124 million poultry, 600,000 pigs, 148,000 horses, 2 million household pets, and many other species.

“Since a 2017 peak of 71,361kg, total antibiotic sales have dropped to 39,549kg in 2023. That’s an impressive 45% decrease.”

“Apart from tracking sales for the valuable insights they provide, New Zealand Food Safety is doing other important work to help decrease AMR.

She said New Zealand Food Safety is currently reviewing regulatory oversight of antibiotics used in plants and animals. This could lead to a further reduction in antibiotic use, as controls for some antibiotics might be tightened.

“This extensive piece of work, which involves reassessing hundreds of antibiotic products, has been divided into 4 tranches.

Tranche one has been completed and tranche two is underway.”

By Chris Balemi, founder and managing director of Agvance Nutrition.

Farmers are in a critical window now to ensure optimal fertility and high in-calf rates in their dairy herds. Once lactation begins, we are aiming to get our cows to peak milk as quickly as possible and it is important this is well supported with good nutrition so that cycling and fertility do not suffer. Finding the balance between peak milk and fertility can be done, and it involves more than just feeding and breeding management. 

Many farmers ease off mineral supplementation as mating approaches and become very complacent mid-season once cows have been mated and are well into lactation. Mineral deficiencies can directly impact the health of the cow, particularly fertility and reproduction, at any time of the season. 

Conception is just the beginning – maintaining the pregnancy needs to be the goal. Mineral composition and liver health play key roles throughout the season, making sure your cows are ready for mating and that a healthy pregnancy is maintained through to the next calving.

Minerals such as selenium, copper, cobalt, iodine, manganese and magnesium all play an important role in a cow’s reproductive health and correct forms and ratios are critical in supporting fertility. 

Selenium, for example, is critical for good immune function and overall health, which impacts fertility. Copper influences enzyme systems related to fertility and energy metabolism. Selenium and iodine support thyroid function, and cobalt supports good digestive health. 

These all come together to support metabolism and reproductive cycles. Cows need to receive a balanced mineral supplement alongside quality nutrition. Regular blood tests will help monitor mineral levels and signal any necessary supplement adjustments.

A cow’s powerhouse is her liver – without healthy liver function, she’ll struggle at every step, with potentially fatal results. Central to many bodily functions, the liver supports detoxification, metabolism, and nutrient storage. 

Proper liver function drives the cow’s ability to metabolise energy efficiently. During early lactation, the liver works overtime to manage energy demands. High-energy diets, including high-quality pasture and feeds, are essential. 

Incorporating specific types of bypass fat in the diet can boost energy density without overloading the liver. Practical steps farmers can take to support a healthy liver include ensuring that the cow is eating well and maintaining healthy body condition, while monitoring liver health through regular vet checks and blood tests to catch any potential issues early on.

Body condition scoring (BCS) is a practical method for assessing whether cows are at an ideal weight and health status. A BCS of 5.0-5.5 is generally recommended for cows at the start of mating. 

Cows in this range have enough body fat reserves to support the demands of lactation and pregnancy. Energy density in their diet is crucial – ensure cows have access to high-quality pasture and supplementary feeds. 

Peak milk production places significant energy demands on cows, making it all the more important to provide balanced nutrition to maintain their body condition. 

Planned feeding that will put condition on cows during periods when the cow is still lactating, yet past the peak of lactation, works well. This ensures the fat is stored below the skin (adipose fat) and not around the organs (visceral fat). 

Adipose fat acts as a natural energy reserve and can be readily mobilised, whereas visceral fat, when mobilised, tends to clog the system and is particularly detrimental to liver function (fatty liver disease). Proper BCS management is critical and leads to better reproductive performance and overall herd health.

Correct mineral levels, healthy liver, and good body condition work together to put cows in a strong position for successful mating. Adequate mineral levels ensure all physiological processes related to reproduction are functioning correctly. Healthy liver function supports efficient energy metabolism, which is essential for maintaining body condition and supporting reproductive cycles. 

By focusing on high-quality pasture and feed and including bypass fats, you can provide the necessary energy to support peak milk production and pregnancy. When these elements are managed effectively, cows are more likely to have good fertility, be actively cycling, and be ready for mating.

Farmers are being encouraged to join the Beef + Lamb New Zealand Sheep Poo study, a crucial part of the Eliminating Facial Eczema Impacts programme ahead of the new season.

About 200 farmers have already signed up for the study, but more are needed. Farmers do not need to have had facial eczema (FE) on their farms to take part.

Dr Suzi Keeling, BLNZ sector science strategy manager, said the work will build greater knowledge of the extent of FE throughout New Zealand and the potential impact of a changing climate on the disease.

“We need 350 farmers, 22 each from 16 regions around New Zealand to join the programme,” said Keeling.

“It’s very straightforward and just involves collecting some sheep poo samples fortnightly from October-May. BLNZ covers the cost of the sampling kits and the return packaging.

“Greater knowledge about the prevalence of FE spores throughout New Zealand is important for developing tools to help farmers mitigate the impacts of the disease.”

Researchers will analyse the sheep poo samples to see if they contain the fungal spores associated with FE, which indicates the risk of FE on the farm. Farmers will receive free FE spore counts over the season, access to an online map showing results and opportunities to network with other farmers.

 Paul Crick, chair of BLNZ’s Farmer Research Advisory Group, is taking part in the study on his Wairarapa farm.

 “Facial eczema is a growing challenge for many farmers. Being part of the Sheep Poo study is a practical way to contribute to critical research that aims to eliminate the impact of FE in New Zealand.”

 The disease, associated with a toxin-producing fungus, affects pasture-grazing livestock and there is no cure. The toxin can cause permanent liver damage resulting in reduced fertility, weight loss, slowed growth, photosensitivity and sunburn. If the animal survives, its production will be limited for life. BLNZ estimates FE costs the New Zealand economy around $332 million every year.

Farmers can register their interest in participating in the Sheep Poo study by October 4.

Ben and Samantha Tippins milk 950 cows once a day on 300 hectares just north of Tokoroa. 

With three young kids in tow, they’re in their sixth season on the farm and their third season variable order sharemilking. In their first season, the switch from twice-a-day milking to once-a-day led to a spike in mastitis cases and higher somatic cell counts.

“We thought we could keep doing what we’ve always done, but some of the cows didn’t handle it well,” Samantha said. 

“You’re only seeing the cows once a day, so you have to be more onto it.” 

Long milking times, increased labour costs and ongoing treatment expenses prompted Ben and Samantha to seek outside help. 

Early in the 22/23 season, they reached out to their local FIL area manager, Tania Earnshaw, who observed their milking routine and suggested several changes for the rest of calving.

“Tania has been a massive help. The first time she came into the shed, she rolled up her sleeves and was milking cows. FIL is more than just a chemical company; they offer technical support and staff training. We didn’t realise until we went with FIL that the support you get as part of the package is priceless,” says Ben. 

The first step was teat spraying the springers before calving. Earnshaw recommended wearing milking gloves to prevent bacteria spread, pre-spraying with an iodine-based teat spray, and trimming tails while waiting for the iodine to work. This was followed by fore-stripping, teat wiping, milking, and post-spraying. They also did a rapid mastitis test (RMT) to check cows before they entered the supply vat.

 “Tania showed us the importance of spending time with our cows during the first milking and the procedures involved around cleanliness,” says Ben. 

With two permanent full-time staff and two casuals over calving, they organised staff training with Earnshaw to make sure everyone understood the new procedures and their benefits.

 “The staff really responded to hearing things from an outside perspective.” 

With a plan in place and training complete, the Tippins started the new milking procedures. 

“We saw results pretty quickly,” Ben said. But during peak calving, with around 60 new mums coming in each day, they skipped some steps to save time and noticed somatic cell count (SCC) levels started to rise again. 

Determined to turn things around, they committed to the full 10-step process from the start of the 23/24 season. Another team refresher with Earnshaw before calving helped set the stage. This time, they stuck to the plan throughout the season. 

The results were impressive. They had 100 fewer mastitis cases, their average SCC dropped by 100,000 and they have cut treatment costs. 

“There’s been less red drugs purchased and needed on farm. There wasn’t as many repeat cases of mastitis as well,” said Samantha. 

They have also saved time in the cowshed, reducing milking times by an hour and a half. 

Ben said they’ve still got a long ride ahead but if they keep implementing the procedures, they’re on the right track.

 “We’ve saved a lot of time and labour by preventing mastitis and spending a little extra time with the mums after they calve. The team’s motivated by the results. It’s more positive to be preventing mastitis rather than treating it.” 

Success with udder health has also boosted morale for Ben, Samantha, and their staff. 

“Spending less time in the shed means more time at home with family, and we want that for our staff too,” Samantha said. 

Going into the 24/25 season, Ben and Samantha continue to follow the calving milking procedures, aiming for an average SCC of under 150,000 and less than 8% mastitis cases. With their first pickup of the season at 62,000, they are well on track to achieve their goal. 

The dairy shed is a peaceful escape from the bustle of an urgent care clinic for Megan Moore, who regularly changes between overalls and scrubs. She has a hybrid career of caring for cows and caring for people as a nurse for 24 years and a fourth-generation farmer.

“Sometimes I feel like I care more about the cows than human patients,” Moore laughed.

“But I guess I am more emotionally invested in the animals, and the worst they will do is poop on me.”

The farm is on the outskirts of Pironga, between Te Awamutu and Hamilton, and has been in the Lorimer family for a century. This season Moore and husband Gary have gone into partnership with her brother, Scott Lorimer, making it a real family affair.

“Scott used to work at Yashilli at the dairy factory in Pōkeno, but they had some changes last year and he decided to come give farming a crack,” Moore said.

“We are schooling him up to grow into a herd manager role so between him and our other manager, Blake Craw, the day-to-day will be covered and I can step back into more of an overseer role.”

They run two herds as the farm splits nicely from the dairy shed. One herd has the heifers and older cows and the mixed age cows are on the other side with slightly longer walking distances and a few more hills. But the farm is generally flat to rolling.

Typically, the year is split into six-month blocks for Moore. She is dedicated to the farm during the busy period and spends less time nursing; when it quietens down on the farm, she picks up more shifts nursing.

Nurses are in high demand, which allows Moore that flexibility to be involved across both. She has been involved with setting up a new GP clinic in Horotiu, near Hamilton, for a good chunk of the past year, and is also working casually at Angelsea Clinic in Hamilton.

“There is a shortage of nurses so anything is better than nothing when it comes to sharing my time across both.

“Sometimes I’ll even milk in the morning then head into the clinic for a shift.”

Growing up, she loved being on the farm and would come back every summer during her nursing studies in Auckland. Not long after she graduated she went to England where she did a bit of nursing and dabbled in farming.

She also met her Englishman husband Gary who was a builder. After seven years in England she managed to convince him to come back to New Zealand with her in 2009 and get involved in the family farm.

There was a sharemilker on the farm until 2011 and other contract milkers until June 2021, when Megan and Gary took up contract milking the farm themselves.

“Mum and Dad had their herd 30 years before they sold it to the sharemilker, so we had to start again by buying a herd when the sharemilker’s contract finished.”

They are milking 430 cows that are a mix of Jersey and Jersey cross and Moore puts a big emphasis on breeding for quality. She is heading towards more Jersey content but aims for slightly bigger stature and capacity.

“I spend a lot of time picking bulls for AI.

“We even have a couple of contract matings now, we are starting to get the rewards we are aiming for.”

She concentrates on health, getting rid of anything with any issues. They maintain a low bulk tank somatic cell count, between 77 and 115,000, and have a low rate of mastitis. 

The farm had issues with lameness in the past, but she has been focused on reducing problems and her parents invested in significant race maintenance last year to help.

They are also becoming A2A2 and DNA test the calves every year to understand their status.

They operate a System 2 to 3, depending on the season. They have a feed pad but it is only used for certain times of the season. 

Moore’s parents bought a support block part way up Mount Pirongia in Te Pahu about four years ago that her dad manages.

“We run quite a closed herd after the Mycoplasma bovis scare and we had concerns around youngstock management.”

Silage comes back from the support block and they grow maize on the home farm.

Between the farm and nursing, Moore is relatively busy, but she still has time for their children, 11-year-old Nathan and five-year-old Chelsea, who also enjoy the farming lifestyle.

Moore plays a bit of tennis in her spare time, and she, Gary and Nathan are into table tennis. She is involved with the local sports complex in Pirongia, making sure her schedule is never quiet.

Into the future, they will continue to evolve their business dynamic, giving Lorimer a good chance to submerge himself into farming. And Moore looks forward to continuing to improve the herd’s, and her patients’, health and wellbeing.

In Focus Podcast | A new strategy for advocacy

AGMARDT and KPMG have released a report that offers a new way of organising our advocacy networks. Common Ground assesses the positives and negatives of the advocacy groups we have now and sets out a strategy that could improve the collaboration and messaging emanating from the farming world. AGMARDT general manager Lee-Ann Marsh joins Bryan to discuss the report.

Few things are more deeply linked to history, land and tradition than whisky, and Nigg farmer Peter Mackenzie shares a link with the amber dew that is stronger than most.

His family have been growing grain for whisky in the Tain district for over 100 years, including their highest-grade barley for Glenmorangie’s nearby distillery. Wheat is also grown, for other assorted whisky labels, while other crops include oil seed rape, potatoes and oats.

The 175 hectares of land that surrounds the Glenmorangie House estate was once bought from the family by the Glenmorangie company, only to be sold back to the Mackenzies 40 years ago. It is part of the Mackenzie family’s 800ha total holding, covering a range of soils and contours in the idyllic landscape around the Cromarty Firth, in Scotland’s Tain district. 

Perhaps surprisingly, the district is one of the driest in Scotland, receiving less than 700mm of rainfall a year on account of being protected from the rain-bearing westerlies that sweep the loch country to the west. 

Despite the challenges of the past year, this usually makes it good early-harvesting country.

The Mackenzies supply about 600 tonnes of their best barley a year for Glenmorangie’s Cadboll limited edition whisky. 

It’s a whisky renowned for the touches of honey, hazelnuts, mandarin oranges and toffee in its aroma. Its tasting notes refer to  “a gently spicy mouthfeel with a burst of sweet and spicy flavours, including heather honey and gingerbread”.

Despite floods last year that swamped paddocks through winter, and a particularly damp harvest this year, Mackenzie said this year’s barley crop is one of the best he’s seen.

Meantime in early September his harvester has been irritatingly idle, as heavy fog and light rain dampen the tail end of the harvest. Moisture levels in the grain are reading 28%, well ahead of the 14-15% he needs to start harvesting again.

“It’s surprising, despite the weather, really. We would normally have been all harvested by the end of August, and yet here we are now well into September with crop to still get in. 

“But the nitrogen levels in the crop are low, which is good, the grain size is good, as is the yield.”

This year’s barley crop has averaged 3t per acre, up on the district average of 2.8t, and will be worth around £190 ($404) a tonne.

“But we have experienced the same cost increases that you will have seen in New Zealand, in terms of fertilisers and fuel, with urea now about £350 a tonne. The margins are very tight, even for quality grain.”

The Mackenzie family have displayed plenty of entrepreneurial spirit over the course of their 100-plus years on the land. 

Peter’s brother Robert owns and operates award-winning Cuillesse Highland Rapeseed Oil, purchasing the farm’s rapeseed crop and cold pressing it into high-quality premium oils for home cooking.  

Over on the farm’s flat land a giant 500kWh wind turbine slowly churns away. The £1 million unit was built on Peter’s initiative several years ago to capitalise on a favourable energy contract offered at the time. 

Receiving a payment of 22p/kWh adjusted for inflation, it represents a valuable earner throughout the year.

“In some respects, it’s a better earner than farming but it would be hard to get as good a contract today. The payoff on it was four years.”

That link to wind farming grew stronger when the family’s recent purchase of land near the Cromarty Firth was progressed by a Japanese industrial company’s offer to purchase part of it for a steel cable fabrication operation. 

This is linked to the large offshore wind farm projects underway off the United Kingdom’s east coast that are receiving millions of pounds of both the government and corporate investment. 

The district’s deep harbour facility and infrastructure that remains from North Sea oil projects make it an ideal land base for the huge turbines to be assembled and shipped to their offshore anchor points.

The Mackenzie family enjoy strong links with New Zealand, with Peter’s uncle Gregor and his wife Liz emigrating to the South Island over 20 years ago, taking on a grazing and cropping farm in the Culverden district.

Peter has taken up the Scottish government’s incentives around nature conservation, which includes being paid to plant wildflowers including lupins. The subsidy is £500 a hectare, along with seed and drilling costs, to plant and leave for a year.

“After that we top them and plough them in and we have found they significantly improve the quality of the soil, and the crop that we get that year. It opens the ground up and lifts the organic matter. The difference is like night and day.”

Payments are also available to farmers to increase wetland areas and retire land areas for birdlife sanctuaries.

Like many farmers in smaller countries, Peter appreciates the imposing scale of food giants like Brazil, the United States and Canada. 

Responding with some creative approaches and maintaining strong relationships with the likes of Glenmorangie does much to keep the business thriving and rewarding.

“We know we can never compete on that scale, so really you just have to think about what your options are, and make the most of them.”

Overhauling the vocational training system is a chance to build something that works for farmers and makes farming “sexy again”, Toby Williams says. 

The Government has decided to disestablish Te Pūkenga, the organisation responsible for vocational education and training across New Zealand.

This follows concerns that the system hasn’t been delivering for key industries like farming.

Williams, Federated Farmers education spokesperson, says the agricultural sector desperately needs the Government to get it right. 

“We’ve really lacked good training and education for young people coming into farming over the past decade. The whole thing needs a reset,” Williams says.

“The Government’s reform is a great opportunity to create something that serves farmers and the wider agricultural sector much, much better.

“Both farm employers and young people entering the industry have suffered because of the current broken model.” 

Williams says farmers are an ageing population and new blood is needed. 

“We really need to find a way of making this whole industry sexy again, and providing high-quality education is a big part of that. 

“If we can set up a training system that gives young farmers an amazing experience, with lots of hands-on learning, that’ll help draw them in and keep them on our farms.”  

Federated Farmers has made a number of recommendations to the Government, one of them being that experienced farmers are heavily involved in the design and review of course content.

“What we’ve seen is all these people appointed into high-up positions making decisions about farm training, but they have no practical farming experience,” Williams says. 

“As we set up a new system, we need farmers or ex-farmers up there at the highest levels to ensure the training works on the ground.”

Training must also prioritise practical, hands-on learning over theoretical learning, Williams says. 

“Training in recent years has become way too book-heavy. That just doesn’t work because most farmers prefer learning on the job.

“It’s ok if they need to go off-farm occasionally for some of their training, but it should be in small groups with other young local farmers, and it shouldn’t be for lengthy periods. 

“Experience shows us that if you try to get these kids to go and do classwork off the farm for a week, some just won’t show up.”

Federated Farmers also supports the use of micro-credentials. 

“We’d like to see young farmers doing lots of little learning modules that help them gain the specific skills they need,” Williams says. 

“Dairy, sheep and beef, and arable are all different to each other, so the modules need to be specific to each one.”

Federated Farmers is calling for a system that helps farmers easily identify which training providers are delivering the best results.

“This kind of system would allow the top ITOs (Industry Training Organisations) to build strong reputations for quality and practical education,” Williams says.

“By recognising those who consistently perform well, it’ll be clear to farmers which providers are worth their time, and others will be motivated to raise their standards to earn the same level of trust and respect.”

Excellent pastoral care must also be central to agricultural training programmes, William says. 

“It’s very common for us to have 15- or 16-year-old kids leaving home for the first time to go and work on a farm. 

“We need to make sure these young people are wrapped in great support and looked after, so they have a very positive experience, or they’ll leave farming and never come back.

“Kids also need to have a way of reporting back to the people in charge about how they’re feeling, so there’s a really good monitoring system in place.” 

Williams is also concerned the farmers’ voice, and advice from the wider primary sector, could be ignored in the submission process. 

“The vocational education and training system covers a vast array of industries, so we have concerns around how well this will land for farming.

“All the other industries have similar issues with attracting and retaining talent, so I just hope we don’t get lost in this process. 

“On the flipside, if this is done well, we could end up with a model that sets young farmers up to flourish, which is an exciting thought. 

“This is our chance to get it right – we won’t have another one for a long time.” 

Submissions on the vocational education and training reform closed on September 12.

Federated Farmers, New Zealand’s leading independent rural advocacy organisation, has established a news and insights partnership with AgriHQ, the country’s leading rural publisher, to give the farmers of New Zealand a more informed, united and stronger voice. Federated Farmers news and commentary appears each week in its own section of the Farmers Weekly print edition and online.

In Focus Podcast |  Speaking up for farmers since 1899

Federated Farmers turns 125 this year and president Wayne Langford joins Bryan to reflect on the past century and a bit. Following a recent restructure Wayne says Feds is ready for its next challenge as it works to ensure farmer voices are heard.

Brothers Tim and Stef Zeestraten were meant to be tomato men, following in their grandfather’s footsteps by farming tomatoes in the south of the Netherlands.

But as fate would have it, their parents sold the farm and shifted to New Zealand while the kids were still at school, and the crimson fruit was eventually exchanged for the many shades of purple at Wānaka’s Lavender Farm.

“My grandfather started a tomato farm in Holland in glass houses and my parents took over and so I was destined to be a tomato grower for sure,” said eldest brother Tim.

“Then Mum and Dad moved to New Zealand and I was gutted. My vision was that I was going to be the next generation of tomato farmers.”

Now in his early 40s, it’s hard to ever imagine a life without lavender wafting through the air, tourists walking through his gate and of course, that purple Instagram door.

“The whole taking photos and putting it on Instagram is such a bonus … they [tourists] are doing the advertising for us.”

The farm turns 10 in November, and while it’s not what you’d call a traditional Kiwi farm by size or crop/stock numbers, there is no denying it is one of the most recognisable farms in the country to a tourist audience.

Tim was 11 when the family left the growers and farmers zone of De Lier in the Netherlands for Aotearoa, and was working near full-time hours between classes at school. 

The family based themselves in Christchurch at the beginning and while he and Stef pursued careers in mechanical engineering and snowboarding respectively, their parents bought Kaikoura’s Lavender Farm, which they operated commercially. 

They were on to something, he said.

In 2011 the brothers and Tim’s wife Jessica purchased 12 hectares between Wānaka and Luggate – a location that is renowned for its picture-perfect landscapes, scents and tantalising lavender tea.

Tim never envisaged what was to come of the bare paddock of an old sheep and deer farm – more than 700 visitors a day to the farm during peak season, a larger staff count, and 364 days of trading, with Christmas Day being their only day off.

“It is the volume of humans coming this way, but also, you have to push it, you can’t do a half-arsed business.”

The farm didn’t ask for a door charge initially, but it crept to $2 a head, and now during peak season an entry fee will cost a child $7.50 and an adult $15. 

“Locals, internationals who come and visit, they do that whole experience here on site. They like and appreciate that everything they can see here, buy here, is being done on site.”

He puts much of the success down to luck and location.

When the three looked over the district for the right spot to set up, they very nearly settled in the Maungawera Valley, between Lake Hawea and Wānaka. But at the last minute they found the perfect location.

“One of the locals says ‘That bit of land might be fine, see what that’s worth’, and basically that’s how we decided this is a good site. It’s on the highway. It’s good access and not too far from Wānaka.”

A decade on, he admits such a prime spot would be unaffordable for the small start-up that they were.

“If you have got deep pockets or a good backing there is still that option to produce the same business, but it is worth a lot more now. Finding the right bit of land is key.”

The operation produces 200 litres of lavender oil, hand creams, soaps, teas, ice cream, moisturisers, lavender honey, pickles and so on. They didn’t open their doors to the public for the first three years while they worked to get it up to scratch.

There’s now over 25 varieties grown on the farm.

“There’s white, purple, there’s even green lavender, there’s pink lavender, there’s the bluey and then there are different sizes and some produce oil better than others. 

“They are special. Especially when they are first coming up after the winter and you get that first new growth all uniform in colour and it is spectacular in a large mass.”

He hasn’t tired of the scent after all these years.

“When we are doing that first run in the distillery it is unbelievably beautiful when that oil comes out and the smell that comes off that is amazing. I love it.”

The work that goes into a farm like this is around the clock.

Tim is often on the tools, Jessica runs the shop, the staff, the business and Stef does everything in between, such as the financial side, layout and design of the farm.

As with many farming set-ups, brotherly love can be displaced at times of stress.

“There’s always things. You can swear your brother to pieces, but you are still family so you are going to have to work it out.

“It can get niggly running a business with family, but we’ve chosen to go for it and there has been some really positive stuff out of that too, because everyone has got a different skill set to bring to the party. If we didn’t have differing opinions it wouldn’t be what it is today.”

While the family could have capitalised on its brand and sold throughout New Zealand, they have chosen to keep purchasing on site and online.

“We sell it only here because the whole model of our business is that you must come see it for yourself, you must come experience the lavender, you must smell it and you must taste it.”

His parents Jan and Corry both live on the farm, and for the record, the Zeestratens still grow good tomatoes.

More: The Farmers Weekly Rural Living series highlights the rich diversity and people of Aotearoa New Zealand’s rural communities, farming families and contributions to the food and fibre sector.

Industry expert Shayla McGrory says the key to optimal milk quality hinges on a team understanding the dairy plant processes and understanding their cows. 

A skill that can now be learned online and put to use on farm via a new blended learning model.

Agricademy, in partnership with McGrory, a milk quality expert, has launched an online milk quality training course, offering optional on-farm training and assessment.  

The blended learning model of online and in-shed training enhances productivity for farmers and improves learning outcomes for staff in weeks, not months. 

“Effectively, once milk is in a shared vat there is no way to improve the quality. What you do  on the farm and in the milk shed is critical,” McGrory said.

For the introduction to Milk Quality course, McGrory explains components of the milk quality  process online, with students who then receive in-shed training to gain practical experience once they complete the online process. 

McGrory has extensive experience in advising farms with milk quality challenges, helping them understand root causes and implement changes. Her expertise has shaped the concept of this hybrid milk quality course. 

“What I found as a tutor is that students get more value from practical experience in a shed  than from a powerpoint presentation.” 

One of McGrory’s key roles over the years has been advising farms who have challenges with milk quality, helping them understand the root causes and then implementing changes to regain control of their processes.

Founder of Agricademy Alister Shennan said “poor milk quality grades and associated  penalties from milk supply companies can cost farmers significant amounts of money,  especially during the hotter months”. 

Farmers have highlighted the cost disadvantage of training non-resident dairy farm workers, currently $375 for NZ staff and $2000 for overseas workers, he said.  

“Our goal is to support farmers in improving milk quality and reducing costs, while also  providing a more efficient and effective training model,” Shennan said. 

The Milk Quality course launched this month, and Shennan said with Agricademy now in its fifth year, it has now completed a comprehensive learning programme of certificates for dairy assistants in their first year in the industry. 

For more information, visit  www.agricademy.co.nz/mq. 

Disclaimer: Dean Williamson, CEO of AgriHQ, is an Agricademy shareholder.