오랜만에 서울에 마켓 나갑니당 ꈍ◡ꈍ
양재aT센터에서 금, 토, 일 (22~24일) 동안
오전10시부터 6시까지 자리 지키고 있을거에요
햇곶감은 아직 열심히 말리는 중이어서
대봉시, 단감, 곶감말랭이, 감식초 가지고 나가요!
🍊곶감말랭이는 올해 나온 첫 상품이라
과질이 부드럽고 촉촉한 최상의 상태에요
🍊대봉시는 공기맑고 물 좋은 산청군에서 자라
깨끗하고 아주 달디 달아요
🍊겨울 내내 후숙해서 달달함을 오래 오래 즐겨보세요
According to FAO(UN Food and Agriculture Organisation) statistics there are 19.5 million heads of livestock in Nigeria with the production about 380 thousand metric tons of meat per year. The number of cattle of Nigeria neighbors more than 36.5 million heads.
Something new and exciting is coming! 💚
Kiwiherb Founder Phil (not pictured!) and Procurement & Planning Manager Sandro were recently down in Canterbury on New Zealand's South Island, checking out some herbs for brand new products that are coming in early 2020… watch this space!
What do you think we’ve got up our sleeves? 👇
Thrive Agric is using a crowdfunding platform to provide farmers with the finance they need to grow their businesses and offer ordinary people the chance to invest in agriculture. Thrive Agric work with smallholder farmers in Africa to give them access to finance, best practices, and linkages to big buyers upon harvest.
OI for investors: 7% – 25%
Product listing: Maize, poultry farm, cassava, cattle, soya beans, ram tomatoes and rice.
Following the last post, calf marking explained:
At an average of 2 months, we bring all the calves and their mothers into the stockyards and give the calves:
1) a vaccine to protect them against major clostridial diseases
2) we give them a management tag, in the last picture you will see a letter (Q for this year), the letter identifies the year they were born (last year was P). Then you get a number that is then used for our management, i.e. identify a sick animal etc. On the bottom of the tag it says GADO which is our trading name (it means cattle in Portuguese 😉)
3) NLIS tag or electronic tag, that can be scanned and identifies the property they belong to.
4) we castrate the males so when they grow up they don’t get any cows pregnant and for meat quality and we also give them pain relief.
5) Green for the boys (steers) Pink for the girls 😛(heifers)
It is hard work (especially for Tom that gets amongst them and gets kicked a lot) but it is something that has to be done.
We did our second mob today, 3 more to go 😛
#KUHN на #ЮГАГРО2019
🚩11 высокотехнологичных моделей 🚩2 надежных партнера: ГК Альтаир и Агротехнодар
🚩4 дня торжества инновационных агротехнологий
🚩Техника для кормозаготовки, почвообработки, посева, внесения удобрений и обработки растений на 1 стенде! #kuhnrussia#bestrongbekuhn
Heute gibts endlich neue Ohrmarken, es haben sich nämlich beiden Damen eins ausgerissen. Bei der einen ging es ziemlich gut, da habe ich das Loch wieder gefunden. Bei Kuh Nummer zwei ist es etwas schwieriger da brauche ich später noch männliche Unterstützung 😉 aber ich find für mein erstes Mal lief es schon ganz gut. Ohne Hörner wäre das ganze natürlich etwas einfacher, aber da krieg ich schon irgendwann den Dreh raus. Oder gibt es irgendwelche Tipps?
A common “fact” about the dairy industry is that our cows only live to an average of 5 years old. This is completely false!! For my farm anyways! 242 here is currently 13, she is the oldest cow in the herd. We also have 2 12 year olds, 7 11 year olds, 18 10 year olds, 26 9 year olds and many 6, 7 and 8 year olds. So we have so many cows over 5 years old!! For us, age is just a number. Cows don’t go to slaughter just because they’re getting old. If they get in calf, and have a suitable udder they will remain in the herd. I know other dairy farms may be different, but we value the old girls here 😁🥰
I haven’t quite found my winter rhythm yet so excuse the lack of posting. A favourite lunch of mine in the woods today, sitting on a stump above a carpet of maple leaves... the sinking sun just glinting through trees. Hot smoked eel (a rare treat), albino and red beetroots from the garden roasted with olive oil and dressed in Moscatel vinegar. Tongue tingling watercress and lethally fierce wild horseradish, tamed by a little creme fraiche. Still had tears in my eyes after a few over-zealous bites. Such a harmonious dish it’s a real staple of mine. Equally good with smoked mackerel or trout and great puddled onto toasted sourdough for a bit of bulk.