ON THE LAND

Taranaki Daily News, 11 March 1933, Page 20 (Supplement)

ON THE LAND

PASTURES GREEN MILK SUPPLY KEEPING UP. AN ABUNDANCE OF FOOD. (By “Tainui.”) Seldom have the pastures throughout Taranaki looked better for this time of the year than they do at present. Following the warm rains that fell so freely during February the growth has been wonderful, and the cattle being unable to cope with the grass. The milk supply, which was showing serious effects of the dry weather during January, when the output of most of the factories showed a considerable decline as compared with that of the previous January, has now picked up, and is holding up remarkably well. The output at present is considerably in advance of that of the corresponding period of last year, and there is no question now but that the increase noted in the spring will be manifested over the whole season, the output of which will probably constitute a record.

It looks as though nature is endeavouring to compensate producers in some degree for the decline in the prices, of their primary products. Another important feature is that the pastures should be in good condition to stand the winter, and that with the prevision that has been made in the shape of ensilage, hay and root crops, should mean that there should be no dearth of fodder during the winter months. Already this year,, however, several hay stacks in various parts of Taranaki have been destroyed by fire. It is thought that in some cases the fire has been due to the stacks being cut early, when the grass was green, and not having been given sufficient time to dry before stacking, with the result that heating has occurred. Fortunately in most cases the farmers concerned had made ample provision, and will not be seriously inconvenienced unless the winter is an exceptionally severe one.

Last year, it may be remembered, owing to the extremely dry. weather at this time of the year in some of the coastal districts many farmers had to feed Out in the autumn ensilage that had been saved for the winter. This year, in order to he prepared, considerable areas of turnips and maize were sown for autumn feed, and they are now being fed out, further conserving the pastures. While of course a good deal of the credit for the abundance of grass must be given to the very favourable climatic conditions that have been experienced, it must also be remembered that of late years farmers have been paying more attention to pasture management, both in harrowing and topdressing and in the important matter of utilisation. That is shown in very marked degree by the interest taken in the pasture competitions which have now been taken up in a dozen districts from Okato to Pukearuhe and as far inland as Toko. This year, for the first time, the pastures are being judged twice—that is in the spring and the autumn. It is held that the spring did not give a true test of ‘the all-the-year-round value of the pasture, as some pastures might score heavily in the spring but might be very weak in the autumn. This year, with such a spring-like growth in the autumn, there might not be such a marked difference; but had conditions been as dry as usual this autumn it would have been interesting to note the results. In the spring, of course, rye and dogstail are among the principal grasses, the ideal pasture being the one in which the ryegrass is held throughout the year. Despite the fact that the autumn has been a wet one, a farmer on the beach country near the Waiongona River states that at present the water in his well is down a foot lower than it was in the severe drought of a few years back. There is a strip of country about there and at Brixton which does not seem to get quite as much rainfall as other parts of Taranaki. In the Brixton district they have to go very deep for water. One farmer, who has a well 65ft. deep, is short of water, and is now having the well deepened 20ft., in order to see whether that will strike more water. On another property a well 75ft. deep is practically dry. That there is plenty of water if one goes deep enough is shown by the fact that an artesian bore sunk 200 ft. on a farm in the district is giving forth abundant supplies.

FATTENING PIGS EXAMPLE SET BY DENMARK. STANDARDISED PRODUCTION. An eminent Danish authority, Mr. J. E. Nyrop, gives an illuminating description of the methods and organisation of the pig industry in Denmark in a recent issue of Country Life, and shows how, since the war, the Danes have increased and standardised production for the British market, to the virtual exclusion of supplies from other sources, and to the detriment of the industry in Great Britain itself. In the building up of a livestock industry Denmark has concentrated on those animal products which give a high profitable capital turnover. Bacon, derived from an animal of prolific breeding propensities and rapid maturity, is one such product. The rapid turnover spells increased utilisation of the capital invested, and economy in feeding, as the young pig is an efficient machine for the conversion of food into flesh. A young pig weighing 551 b., the writer points out, uses 18 per cent, of the fodder for maintenance and 82 per cent, for the increase of weight, whereas the pig weighing 220 lb. uses 36 per cent, for maintenance. This was understood by the Danes and, by the help of organised marketing based on a study of British requirements, they created a demand for a standardised high quality of mild-cured, lean bacon. Thus, he thinks, the Danish producer has some priority in the English market over other exporting countries. CO-OPERATIVE METHODS. On the other hand, he suggests that apparently Denmark has now too many pigs, as the price of bacon has gone down to a level, which makes production uneconomic. Bacon production has,, nevertheless, been of great assistance to the Danish farmer, even in recent years, especially as the co-operative movement among the farmers ensures that the whole proceeds of the bacon industry go to the fanner, and that the small farmer obtains as good a price as the large farmer. The co-operative system has, to some extent, been able to act as a buffer in the crisis which now devastates the world. The effects of the world crisis became apparent in agricultural Denmark later than in other countries, the agricultural system showing a remarkable power of resistance to it In Denmark, the writer says, a great part of bacon production is subsidiary to the butter industry, and, looking at the returns obtained in various countries, the pig industry appears to pay better in Denmark than it does elsewhere. An examination of the products used in feeding the Danish pig shows that on an average 18.6'per, cent of the food units fed derive from skim milk, whey and similar by-products of the dairy industry. The use of such a high percentage of milk products accounts largely for successful fattening. Besides, under the Danish co-operative system the bacon factories are assured of supplies of uniform quality, from a standardised type of pig. A high standard of veterinary service and good housing accommodation are important factors in the efficiency of the Danish bacon industry. INSPECTION AND REGULATION.

All of these factors, which are essential to the high standard required, cannot be secured by voluntary means. A system of inspection and regulation, has been found necessary, a system which has helped to build up the reputation for quality which the word “Danish” in ednnection with bacon stands for. All bacon sides for export must bear the “Lur” mark, a date mark, and the class number indicating the nationality, the age and the class. Sides marked in this manner have been produced, cured and' packed in accordance with certain rules, the keeping of which is superintended by inspectors visiting the single bacon export depot. In addition, a sharp watch is kept by veterinary surgeons. To secure the best possible strains of pigs a number of breeding centres have been established. Each of these maintains selected boars and sows of either pure Danish Landrace or pure Large White breed. Only the progeny of approved boars and sows is permitted to be sold for breeding, so farmers are compelled to stimulate the production of the type wanted by the factories, which jointly undertake the inspection of the various breeding centres. Farmers have freedom of action only in regard to the fattening of the pigs and the time of maturity, that is, they are allowed to decide whether they will produce small pigs and let others. do the fattening, whether they will keep the pigs till they are ready for the factory, or whether they will fatten small pigs bought from other producers. BASIS GF PRICES. . The prices paid by the factories are based on the grade of the pigs supplied. Weight influences the price, and the best price is paid for weights arbund 1451 b. Fattening is done in sties; a single litter of pigs is kept in each sty, thus ensuring effective control of the stock. The main object of the Danish feeder is to produce a first-class bacon pig. He is free of the divided allegiance of the British farmer who, in the past, has had both the bacon and the pork markets in view, and has been tempted to produce pigs he could sell in either market, according to the price. The result has been that English pigs have often been unsuitable for the bacon trade and the British curers have been at a disadvantage in competition with the Danes. The high percentage of milk products used for feeding is an important factor in the success of the Danes, because the milk products are by-products, and have higher growth-promoting qualities than any other foodstuff. Moreover, they aid the proper assimilation of other feeding stuffs. During the past seven years much research and experimental work has been successfully carried out in Denmark with products which are as cheap as skim milk and capable of taking its place. It is these substitutes which have made possible the establishment of “pig factories,” that is, places in which fattening has been developed on such a scale as to be out of proportion to local agricultural production. REASON FOR ENCOURAGEMENT. At present the output of these factories represents only a small percentage of the whole, although it is considered a logical aim to increase the number. Discussing the industry in the light of the recent British restrictions, the writer says that a stabilisation of bacon prices at an economic level would be an advantage for Denmark, even should an enlarged British industry lead to a decrease, in the imports of Danish bacon. Such a decrease could be compensated to a certain extent by increased world consumption of pig meat. That the per capita consumption of pig meat per annum in the United Kingdom has increased by 25 per cent, since 1914, while the consumption of other meats seems to have decreased is an encouragement, he considers, to all pig producers.