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FARM Forestry

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FARM Forestry

Winter Feeding Perfect 32 Models Laois Foodie Scene

Ploughing 2013

Clodagh McKenna

O’Donovan EngineeringVintage Ploughing Foodie’s Notepad

Also Inside –Machinery, John Buckley Interview, Grow Your Own, Property and much more

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FARM Forestry

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FARM Forestry FARMFarmNews AHI Conference 6 Motor Tax 7 ICMSA Budget 8Tillage One foot in the furrow 10Machinery Case ploughing champion 12 Safe Driving 13Forestry Viable Enterprise 14Winter Feeding Maximise Straw 18 Joe Patton 20Beef Calving made easy 24Dairy Dairy Farming Today 26 Limerick Open Day 28Livestock Global 500 30Sheep Schmallenberg Q & A 33

48 Darina Allen Competition

56 O’Donovan Engineering

Tidy Towns60

HOBBIESFarm Models Perfect 32 Haybob 34 Model Briefs 36Vintage Vintage Ploughing 36

RURAL INTERESTHealth Diabetes checks 49Humour Laughing Stock 50Competition Mini Break Away 51By-gone Days NPA Recalls 52Business Wood Wizard 55 O’Donovan Engineering 56 GEA acquires Milfos 58Community TidyTowns 60Property Property 62Macra/Youth News 64 @ploughing 65 John Buckley Interview 66

FOODGrow Your Own The Gardeners Year 38Farmers Markets Fermoy Reopens 40Artisan Producers Laois Foodie Scene 42Foodies Notepad Foodies Notepad 44Home Cooking Clodagh McKenna 46Competition Darina Allen 48Food Directory Food Directory 49

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FARM Forestry

Editor: Jason Webb Email: editorgrassroots@gmail.com Tweets: twitter.com/Ed_GrassRoots Friend: facebook.com/ed.grassroots

Contributors:Carly Dolan, Edward Hayden, Jackie W.B., Joe Patton, Kate O’Donoghue, Sam Deane, Victoria Deane, William Morris

All rights reserved. No part of this publication may be reproduced, stored in retrieval system or transmitted in any shape or form or by any means electronic, mechanical, photocoping or otherwise without written permission of the publishers, Grassroots Media Ltd. Whilst every care is taken of submitted MSS, photographs, drawings and content, no responsibility can be accepted for their loss or damage.

Grassroots Media Ltd does not accept responsibility for the quality or content of advertisements or articles supplied by, or compiled under instruction from a third party. Grassroots Media Ltd does not accept responsibility for any loss or damage caused by opinion, tips and advice giving in this publication.

Grassroots Media Ltd accepts no responsibility for the veracity of claims made by contributors and advertisers. In addition, while every care is taken to ensure accuracy of information contained in Grassroots Magazine, we do not accept responsibility for any errors or matters arising same.

Magazine: Katharina Walterwalter.katharina@gmail.com

Image Credits: Ciaran Dunne, Flickr (creative commons), Jeff Harvey, Philip Cotter, Victoria Deane

Sales Advertising: 086 4684411 or 086 4664488 williamwills@grassrootsmag.ie sales@grassrootsmag.ie

Distribution and Publisher: Grassroots Media Ltd Next Issue distribution – 15,000www.grassrootsmag.ie

Issue 5/ 2013

Please send us any stories, news items, images or anything else that you might consider of interest to us.

To:editorgrassroots@gmail.comAlso Facebook or Twitter

Next Issue:• November 2013 - Out end of October

• Features – Winter Ai, Motoring, Tractors, ATV’s, Foodie Festive Treats.

Variety is something we can’t be accused of no

t having here

in Grassroots Magazine. As I welcome you to a

special plough-

ing issue, I can guarantee that we have the sp

ice of life

right throughout our pages.

Like the event itself, the ploughing issue cov

ers all things

farm, food and rural interest. This month we g

o making models

in Tipperary, we visit the highly successful f

amily business

– O’Donovan Engineering and recall the by gone

days with the

NPA.

Clodagh McKenna and Darina Allen grace the foo

d section. Da-

rina has her brand new book to give away to a

lucky reader.

The Foodie Notes will keep all foodies in the

loop of the

main events throughout October.

We spoke to FBD Young Farmer of the Year this

month. He has

answered the lottery winning question with a t

ypical enthusi-

astic farmers answer – “I’d keep farming until

I had it all

spent!!”. That is what makes Irish farming gre

at. We have

people working the land who would do it just f

or the love of

it. That is why our farm and food industry is

strong and can

overcome all obstacles.

Thank you to our growing readership. We want y

ou to be part

of the team. We welcome all feedback, stories

and images

because after all, this is your magazine. Let

me take this

opportunity to encourage all readers to suppor

t our advertis-

ers. Thank you to our advertisers who make thi

s publication

possible.

Now it is time to put your feet up with Grassr

oots Magazine

in hand and relax.

Thank you and until the next issue at the end

of October,

Jason Webb

51 48Competitions

Edito

rial

Des

ign

Advert: Katharina Walter, Charlie Geary

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FARM Forestry

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FARM News

Details of a major animal health con-ference were announced by Animal Health Ireland recently. The confer-ence, which will take place on 22nd and 23rd October in the Rochestown Park Hotel, Cork, is entitled Animal Health: A Cornerstone of Sustainable and Profitable Farming.

Joe O’Flaherty, CEO of AHI, said at the launch “This is an important event for Animal Health Ireland, falling as it does almost five years after the initial decision was taken to establish the organization. In this period, AHI has established and is successfully coor-dinating national programmes for the control of mastitis and the eradication of BVD. Work on establishing a pilot programme for the control of Johne’s disease is well advanced and good progress has been made in establish-

ing the technical basis for a future IBR eradication programme.”

Simon Coveney T.D., Minister for Ag-ricultural, Food and the Marine said “AHI continues to make huge strides in leading and coordinating efforts to tackle a number of production dis-eases that have been causing sub-stantial income losses on Irish farms. This success is greatly enhanced by AHI’s ability to work in a collaborative manner with key stakeholders with a view to bringing about profitability on farms and at the same time underpin-ning the growth potential of the Irish agri-food industry.”

The Conference programme will comprise a series of presentations and interviews by international key-note speakers: Dr Elena DiLabio will

speak on the Swiss BVD Programme, Dr David Kennedy on the Australian Johne’s Disease programme, and Dr Patricia Konig on the German IBR programme. Programme Managers from Animal Health Ireland and Ani-mal Health and Welfare NI will pres-ent the Irish experience, and Dr Ken McKenzie (Strategic Planning Direc-tor at Publicis Dublin) will examine the area of behavioural change in the context of the CellCheck programme. Speakers will address the relationship between animal health and profitabil-ity and sustainability at farm, proces-sor and market level.

The concluding session at the confer-ence will be an interview session with senior executives across the spec-trum of industry, government and re-search and knowledge extension.

AHI Conference Announced

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FARM News

New motor tax rules to take effect from October 1 mean that anyone wishing to make a declaration of non-use must do so in advance.

Otherwise owners will be eligible for motor tax including arrears for non-

New Motor Tax Rulesuse periods that have not been de-clared by the end of September.

Motorists who do not have an up-to-date motor tax disc from October will no longer be able to claim their vehicle was off the road.Farmers in particular are being urged to make themselves aware of the new rules. Anyone buy-ing tractors new or second-hand but who do not plan to use them immedi-ately will have to make a declaration of non-use for either three or twelve months. This includes new tractors that have never been taxed. Motorists have 10 days after purchase to make the declaration.

IFA Farm Business Chairman Tom Doyle said farmers wishing to declare tractors as ‘off the road’ before Octo-ber 1 should be aware of the follow-ing: “If your vehicle has been off the road and you want to put it back on the road, you need a Garda to witness your signature to the statement on

Motor Tax Renewal Form RF100A or a Change of Particulars Form RF111 stating that your vehicle had not been in use in a public place, when renew-ing your motor tax.

“If you have been using your vehicle and now want to take it off the road, you must follow the new procedure using Form RF150.

“If your vehicle has been off the road and you want to continue to keep it off the road, you must submit to your mo-tor tax office the following:

Form RF100A or Form RF111, wit-nessed by a Garda and declaring the period it has been off the road and Form RF150 declaring the period it will be off the road in the future.”Mr Doyle called on farmers to make the necessary declarations before the end of month. Failure to comply with the new rules would only lead to hefty arrears bills down the line.

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FARM News

The ICMSA President John Comer has outlined the association’s proposal for the 2014 Budget.

“Partly as a result of intensive lobbying by our association and others there have been some positive measures in the areas of farm transfers and consolidations intro-duced in recent budgets. We’d particularly recognise the ‘half rate’ 1% Stamp Duty for transfers to close relatives, the exten-sion of the Young Trained Farmers Stamp Duty Relief to 31 December 2015 and the Capital Gains Tax Restructuring Relief as logical and welcome. Those measures need to be built upon if we are to address the continuing problems around farm frag-mentation and the possibilities of expan-sion that will loom large post-quota from 2015 onwards. For a start, the 1% rate for transfers to close relatives due to expire at the end of 2014 must be extended to facilitate expansion and sensible succes-sion planning. The Young Trained Farm-er Relief requirement for 50% of normal working time to be spent farming is diffi-cult to establish and verify and should be changed to a five year retention of owner-ship and use of land qualification. Budget 2013 provided for an increase in the rate

of CGT to 33% representing an increase of 65% since 2008. ICMSA totally op-poses any further increase and calls for the reintroduction of indexation which was withdrawn in 2002”, said Mr Comer.

“ICMSA believes that the reductions in the CAT tax-free thresholds in successive budgets have been excessive and have worked as a disincentive on land trans-fers. We believe that the retention of 90% agricultural relief for CAT is absolutely es-sential to ensure transfer from one gen-eration to the next. We also firmly hold that farm families should be able to avail of the same tax relief for farm leases as non-re-lated farm persons. The current tax code does not allow the same tax relief for land leases to related persons as non-family members which is causing difficulties for farm families that wish to lease the farm to the next generation prior to retirement age.

We also urge the Minister to look at a measure for Budget 2014 that will permit stock relief whereby if the receipts from the forced disposal of stock this year due to the fodder crisis are reinvested in live-stock in 2014 or 2015, the farmer con-

Budget 2014 – ICMSA want consolidation

cerned can claim stock relief at 100% with proportionate reductions if the farmer does not invest the full amount received from the forced disposal of live stock”, he continued. “ICMSA draws attention to the National Farm Survey Preliminary Esti-mates 2012 that indicate that family farm incomes fell by 15% in that year. The cuts to farm schemes contained in successive budgets have contributed to this fall and the fodder and consequent financial crisis experienced in 2013 should alert the Min-ister to the requirement to fund fully the farm schemes on which so many families depend”, concluded the ICMSA President.

ICMSA Head Office: John Feely House, Dublin Road, Limerick,at (Tel) 061-314677, (Fax) 061-315737 or info@icmsa.ie

Please also look at our website at www.icmsa.ie

• ICMSArepresentsfarmfamiliesatlocal,nationalandEuropeanlevelwithanemphasisonalwaysfindingthesolutionstotheirproblems.

• ICMSAaretheacknowledgedexpertsonanalysingmilkpricemovementsandidentifyingtrendsintheDairySector.

• ICMSAiscommittedtotacklingtheunderlyingproblemsthatstopfarmfamiliesearningadecentnetincome

• ICMSAisorganisedandactiveineveryareaofeverycountyintheState

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FARM Forestry

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FARM Forestry

By Sam Deane Agronomist at Farmco One Foot

FARM Tillage

In the Furrow

The relief can be seen on their faces ar-riving on the weighbridge, usually with the words “at least it’s not last year”, or more colourful comments saying the same thing. Higher yields have been reported along the coast, but in North Cork the low-er yield in Spring Barley and Winter wheat has been attributed to the very cold start followed by a blistering hot period. Cereals fill better under sunny, yet cool conditions (remember 2011?). However it doesn’t do to grumble about sunshine.

S is for Sampling.

After the harvest is a great time to plan the year ahead, or in the case of most till-age farms, plan two or even three years ahead. One great tool in this process is soil sampling. At Farmco we have already sampled fields and farms for a number of our customers and it has been surprising how low some essential trace elements have gone. This is even in good land which is under good management. While the cause of this is unclear yet, a good soil sampling regime can provide you with a baseline in correcting these issues.

To take a soil sample of a field, it is best to move across the field in a W or Z pat-tern, avoiding headland, gaps, wet spots or any other abnormalities in the field. Soil cores should be 10cm in depth to ensure the fertility of the main rooting zone can be assessed. Once the results have been obtained, liming and fertilizing plans can be drawn up for the year ahead. Sampling should be carried out every three to five years to keep a clear picture of a farm’s fertility.

WWW

Wage War on Weeds. Recently while out soil sampling with a client, who kind-ly drove me around the fields in his van

(great to rest the legs) we came to the conclusion that fields where getting dirtier in weed terms in recent years. We con-cluded that the lack of autumn glypho-sate application and the lack of winter or ‘early ploughing’ has lead to this situation, especially on headlands where switch-grass can be seen creeping back in.

These days weed control can sometimes be seen as the poor cousin of disease management in terms of importance, however a field is tilled for years maybe even decades, while a crop is only grow-ing for a few months. In a field where poor weed control is carried out this can lead to a build up of weed seeds, which eventu-ally will catch up with the crop and inflict a yield penalty. Remember ‘one year’s weeds is seven years seeds”. This has lead to one colourful farmer to declare War on Weeds. The basic blueprint is based on stubble cultivations to get as many weeds seeds growing as possible, this will then be sprayed off with glyphosate prior to sowing winter grain. This is even being carried out in field which got pre-harvest Round-up treatment. While this may seem extreme, he feels it is a necessary action to bring weeds to heel. This approach may be most beneficial in rented land where previous occupants may not have had the same attention to detail.

As part of this WWW campaign a project on controlling Canary grass will be carried out. While most field manuals describe Canary grass as a spring germinating plant, it will be interesting to discover if it will also germinate in the autumn. If this is the case it will reduce the herbicide cost on many farms as they will have the op-tion to get it in the back end with a glypho-sate product instead of using high rates of Axial/Farmco Axis to tackle it in the grow-ing crop. Pick up Grassroots every month to chart our progress.

By now most of the harvest has been put in the barn with only the very latest sown crops awaiting the combine. While yields have not been record breaking, most farmers have been relieved to get cutting done with dust flying instead of mud fighting.

The Black Stuff

On a recent trip to Dublin (sometimes you’ve just got to go) I took the Guinness Storehouse tour. Looking at it from an agronomists perspective it is interesting to see what happens barley after it leaves the field. Saying that, the short film of a Fendt and a Vaderstad drill held my at-tention the most. St James Gate uses 100,000 tons of Irish barley every year. 15000 tons of this is roasted to produce the black colour and the rest is malted. Even more interesting to see was the cranes and building taking place along the Liffey as Diageo is expanding the brewery. This is a great endorsement of the abil-ity of Irish farmers to produce high quality barley consistently. Similar expansion has also been carried out in Middleton at the Jameson Distillery. The commitment of these large companies to Ireland shows the importance of a vibrant arable sector to both the national and local economies of the country. Stick at it lads!

On the home front

Rape was drilling on the last day of Au-gust with a Claydon direct drill and is now up and motoring, helped along by 100kg of 10-10-20 to the acre. Hopefully this will give it the start it needs and drive it out of the danger zone from slugs. I look forward to seeing you all at the ploughing match at the end of the month.

Call into the Farmco stand at No.434 Row Y Block 2 for a chat or follow on Twitter @arablesam.

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FARM Machinery

Case IH Farmall

Nine times Welsh Ploughing Champion and winner of three Gold, three Silver and one Bronze World Ploughing Champion-ships medals, Montgomeryshire farmer Evan Watkin has added to his list of suc-cesses recently using a new four-wheel-drive, 107hp Case IH Farmall 105 U. Evan first used the new tractor to fend off 80 other competitors in the Sarn District Ploughing Championships on the Llyn Peninsula, where he was placed first.

“The Farmall 105 U is the perfect trac-tor for my requirements,” says Evan, an arable and beef farmer from Newtown. “What I look for, particularly, are excel-lent all-round visibility, excellent engine and transmission, easy adjustment of wheel settings and enough spool valves to cope with the complexity of my two-fur-row Kverneland AB85 competition plough, which incorporate hydraulic adjustment of the cross-shaft, top link, levelling box and plough legs.

“The Farmall 105 U is considerably more powerful than my previous Case IH 885L and incorporates the latest technology, which offers significant advantages. The cab is much more comfortable, visibility is vastly better and the electro-hydraulic system provides more precise control over the plough, as well as being much safer. It’s difficult to see how the tractor could be improved.”The Farmall U range incorporates three, four-wheel-drive mod-els from 99hp to 114hp, the one chosen by Evan Watkin being the mid-range 105 U, which develops 107hp at 2300 rpm and maximum torque of 444Nm at 1500rpm.

The 95U, 105U and 115U feature four-cyl-inder, 3.4-litre FPT common-rail, Efficient Power diesel engines which are electroni-cally governed to deliver more power and torque whilst using less fuel.

The combination of low fuel consumption and a big 140-litre fuel tank ensure that the working day is not interrupted by the need to re-fuel, while longer 500-hour ser-vice intervals reduce downtime.

Farmall U models are equipped as stan-dard with an efficient, effective 24 x 24 two-speed powershift transmission, while options include a 12 x 12 40kph gearbox or 20 x 20 creeper transmission that al-lows forward speeds as low as 255 me-tres/hour. All transmissions are equipped with a powershuttle facility, which can be

modulated for soft/medium/fast response. With 38” tyres and 100% diff-lock on front and rear axles, Farmall U models put their power on the ground very efficiently, with minimal compaction.has added to his list of successes recently using a new four-wheel-drive, 107hp Case IH Farmall 105 U. Evan first used the new tractor to fend off 80 other competitors in the Sarn Dis-trict Ploughing Championships on the Llyn Peninsula, where he was placed first.

“The Farmall 105 U is the perfect trac-tor for my requirements,” says Evan, an arable and beef farmer from Newtown. “What I look for, particularly, are excel-lent all-round visibility, excellent engine and transmission, easy adjustment of wheel settings and enough spool valves

to cope with the complexity of my two-fur-row Kverneland AB85 competition plough, which incorporate hydraulic adjustment of the cross-shaft, top link, levelling box and plough legs.

“The Farmall 105 U is considerably more powerful than my previous Case IH 885L and incorporates the latest technology, which offers significant advantages. The cab is much more comfortable, visibility is vastly better and the electro-hydraulic sys-tem provides more precise control over the plough, as well as being much safer. It’s difficult to see how the tractor could be improved.”

The Farmall U range incorporates three, four-wheel-drive models from 99hp to 114hp, the one chosen by Evan Watkin be-ing the mid-range 105 U, which develops 107hp at 2300 rpm and maximum torque of 444Nm at 1500rpm. The 95U, 105U and 115U feature four-cylinder, 3.4-litre FPT common-rail, Efficient Power diesel engines which are electronically governed to deliver more power and torque whilst using less fuel.

The combination of low fuel consumption and a big 140-litre fuel tank ensure that the working day is not interrupted by the need to re-fuel, while longer 500-hour ser-vice intervals reduce downtime.

Farmall U models are equipped as stan-dard with an efficient, effective 24 x 24 two-speed powershift transmission, while options include a 12 x 12 40kph gearbox or 20 x 20 creeper transmission that al-lows forward speeds as low as 255 me-tres/hour. All transmissions are equipped with a powershuttle facility, which can be modulated for soft/medium/fast response. With 38” tyres and 100% diff-lock on front and rear axles, Farmall U models put their power on the ground very efficiently, with minimal compaction.

is a ploughman’s winner

Nine times Welsh Ploughing Champion and winner of three Gold, three Silver and one Bronze World Ploughing Championships medals, Montgomeryshire farmer Case IH Farmall is a ploughman’s winner.

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FARM Machinery

Solution to the Demand for Safe Tractor Driving

Contact FRS Training on 1890 20 1000 and visit our website www.frstraining.com where full details of course content is available.

The positive response to a recent Macra na Feirme survey strongly in-dicates that it is time that formalised tractor driving training became com-pulsory.

The survey shows that young farm-ers believe that they should complete a compulsory one-day tractor driving course before being issued with a pro-visional licence. 68% of respondents to the survey felt the need for specific safe tractor driving skills.

FRS Training has the tried and tested solution that are in a position to pro-vide a solution.

FRS Training has provided a one day safe tractor driving course since 1996 and has trained over 8,300 teenagers around the country. It is the only one of its kind in the country and is aimed at teenagers (14 to16 yrs.)

Ministers, Media Personalities, Farm-ing Organisations, Associations, and Schools were all out to support and take part in the attention grab-bing ‘FRS & FBD Safe Tractor Driv-ing Challenges’ during the Ploughing Championships in Wexford last year. The high profile support for this in-novative and highly important safety initiative was enormous and rightly so.

“At this year’s ploughing in Laois we are running the challenges again. Schools around the country have re-ceived their invitations and application forms to go head to head with other schools in a bid to produce the best overall safety record and win a tro-phy and a free safety course for their school. We want to young people to engage with the premise of the course and the challenges have proven a great way to do this” said Jim Dock-ery, FRS Training Manager.

The FRS Safe Tractor Driving Skills course is available to all schools in the country and to parents and com-mittees that wish to get a group of young people together to take the one day safety course. Once a group of 14 are signed up to take the course, FRS will manage everything else in terms of a suitable location, insurance, and machinery. This course is kindly spon-sored by FBD Insurance whose fund-ing keeps the cost of the course af-fordable at €30 per student.

Schools are reminded to get their Safe Tractor Challenge applications in as soon as possible.

Visit us at Y 434 !

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FARM Forestry

A Viable Farm Enterprise

Forestry has never been as attractive for farmers. It offers a unique opportunity to earn a very substantial tax-free income from planting while continuing to claim your SFP on the planted land. For farmers faced with challenging times ahead forestry provides an at-tractive enterprise as it contributes to the bottom line from the outset, while freeing up valuable time for other operations.

We at Green Belt Ltd would strongly advise farmers to consider planting part of their holding, as the combina-tion of grant aid along with an annual tax-free premium are very attractive in the current economic climate. An es-tablishment grant is paid to cover the cost of planting while an annual pre-mium of up to €515 per ha is paid for 20 years.

Green Belt currently plant an average of 3,000 hectares of new forests, build 20km of forest roads and harvest in excess of 100,000 tonnes of timber each year.

The company’s business encompass-es all aspects of forest management, including:

For Investors Who Want To Plant Land; Sourcing land suitable for for-estry investment and the planting and management of same until the

forest is established (minimum of 4 years).

For Farmers Who Want To Plant; We provide an all- inclusive service from initial site assessment to dealing with all relevant paperwork to developing and managing the forest on your be-half until the forest is fully established (minimum of 4 years).

For All Customers; We provide man-agement services at all stages of for-est maturity including provision of fire and reconstitution insurance, road building, valuation and marketing.

Harvesting; Green Belt are actively involved in both thinning and clear-felling forests under our management and fees are based on a percentage of revenue raised from timber sales.

With a three month waiting process for planting approval, and the plant-

ing season about to commence , now is the time for land owners to submit a planting application and apply for forestry approval. For a free quota-tion without obligation why not contact your local Green Belt forester.

For more info call:Green Belt Ltd on 1800 200 233

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FARM News

Dairymaster sign new partnership deal

Dairymaster and CRI Genetics GmbH have partnered and established a new distribution channel to sell and support the Dairymaster heat detec-tion system, the MooMonitor, in the German market.

Covering most parts of Germany this deal will make the MooMonitor system available to almost every dairy farmer in Germany through CRI Genetics GmbH. They will offer the system in addition to their reproductive services and as part of a complete reproduc-tive solution to its customers.

“We see them as an ideal partner for this product as they have excellent knowledge on reproductive physiol-

ogy and oestrous expression of dairy cows to add an extra dimension when selling and supporting the MooMoni-

tor system standalone,” said Dr Ed-mond Harty, CEO and Technical Di-rector, Dairymaster.

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FARM Forestry

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FARM Winter Feeding

Maximise Straw potential with Molasses!

With fodder stocks forecast to be tight on many farms this winter, feeding straw to supplement grass silage is something that farmers should look at, especially in the case of dry cow diets and in intensive finishing systems. The recent dry spell has ensured that most straw has been saved in excellent conditions.

The addition of straw to the dry cow diet will enable silage supplies to be stretched while also maintaining cow body condition. This will allow scarce

silage to be fed to higher priority stock such as growing cattle and lactating cows.

Where significant levels of straw are being fed, feeding a molasses liquid will help improve palatability and en-sure intake of the straw portion of the diet. Up to 50% of the silage require-ments can be replaced with molasses liquids and straw.

A good quality dry cow mineral should also be fed from the time of drying-off.

The high palatability of molasses feeds makes them ideal supplements to lower quality forages (hay, straw, silages etc.), by increasing intakes and enhancing their nutritive value. Liquid feeds are the ultimate com-plement to total mixed ration (TMR) diets; as well as supplying energy and protein to the diet itself, liquid feeds unique physical characteris-tics facilitate in binding the TMR and distributing nutrients evenly to ensure safe and uniform intake by animals.

Premier Molasses ingredients consist of sugar cane molasses (energy), condensed molasses solubles (protein), whey concen-trate (energy) and glycerine (en-ergy). Using our blending facili-ties, we are able to offer high quality blends of these ingredients, providing flexible energy and protein levels and handling characteristics to meet each farms needs.

The Premier Molasses range of liquid feeds is suitable for all types of stock - dairy cows, beef cattle, sheep, pigs and horses - there is a product that will meet each farm’s individual needs.

Feeding Directions

Molasses liquids should be made available to livestock at the following rates:

Lactating cow: 1-4 kg/hd/day (up to 20% of diet DM) Dry cow: 1-1.5 kg/hd/day

Beef cattle: 1-3 kg/hd/day Weanlings: 0.5-1 kg/hd/day Ewes: 0.2-0.5 kg/hd/day

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FARM Forestry

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FARM Winter Feeding

Winter Feeding

The consensus is that spring 2013 was the worst in living memory; it certainly offered harsh lessons in reality and challenged some wishful thinking.

Fortunately, forage stocks have by now been replenished to a large extent. The feed situation on many dairy farms is from marginal surplus to a marginal deficit, depending on assumptions around duration of the winter period. However recent experience shows that a winter feed plan based on the hope of an early spring is risky. Another important lesson is that those who take early corrective action can cope with feed shortages much better. With this in mind, now is an opportune time to assess your situation, look at the options, and build a secure feed plan for the coming winter months.

Assessing the winter feed situation can be made relatively straightforward by putting some numbers on four key elements; i) the quantity of material available, ii) the quantity of material required, iii) the quality of material available, iii) and the quality of diet required. A well-designed feeding programme will bring these elements together as simply and economically as possible.

Quantity of feed available- Audit your silage resources

The first practical step is to audit the amount of silage and other forages available on the farm. This simple check of on-farm feeds should be completed as soon as possible- better to do your sums than to assume all is ok.

For grass silage pits, a good estimate of tonnage at 20% dry matter (DM) equivalent can be made as follows:

Tonnes of silage = Length (metres) x Width x Height x 0.75

So for example, a silage pit 20 metres long and 12 metres wide, with 2 metres average height would contain 20 x 12 x 2 x 0.75 = 360 tonnes estimated silage, or 72 tonnes DM. Round bales of silage contain around 800kg fresh material (or 200kg DM at 25%). Similarly, 5 x 4 bales of straw have approximately 200kg DM while 4 x 4 bales of hay come in at around 220kg DM. Other feeds like maize, whole-crop and brassica crops can be factored in.

Quantity of feed required- Estimate herd winter demand

Winter silage demand for the herd can be estimated using the monthly requirements outlined in table 1. Multiplying by the number of animals in each category and the number of winter months will give a total winter silage requirement.

Table 1:

In addition to the winter budget, it is essential to factor in a silage reserve for spring feeding. For spring calving dairy herds at grazing stocking rates of 2.2 to 2.4 cows per ha, it is recommended to reserve at least 2 high quality bales per cow (or 1.8 tonnes pit silage) for buffer feeding spring grass. For winter milk herds and higher stocking rate spring herds, the

recommendation is for 3 bales (2.5 tonnes pit silage) per cow. This volume should be subtracted from feed stocks before calculating the balance between supply and demand. Close grazing paddocks in rotation from early October to help ensure a better supply of spring grass.

Balancing the winter feed budget

Estimating the balance between herd demand and feed supplies now will indicate the course of action needed. Silage stocks are likely to be adequate for most farms, but remember you do need to factor in the spring reserve. Act early where deficits exist because silage-saving measures are easier to impose on dry cows than fresh milking cows in spring. What are the options?

Offloading surplus animals to reduce demand is always the first step when feed supply is tight. Empty cull cows, high SCC and chronic lame cows etc can be sold off early. There is often debate about the margins on finishing these animals;

however the economics are poor where every kg of feed is by definition bought in. Recycling of empty spring calvers in a winter milk situation should not occur.

Once surplus animals are removed, the options generally

become simpler. If the silage deficit is less than 40%, this can be made up with restricted silage plus meals. Diets of 7kg DM silage plus 3kg of soya hulls or beet pulp were successfully fed to dry cows last winter- depending on silage quality, extra protein (as distillers or gluten) may be required. The key points here are that silage allowance is restricted and there

by Joe Patton, Teagasc

The vintage summer weather and excellent start to autumn have given farmers much-needed respite after 18 months of sheer drudgery. It’s hard to believe that only 140 days ago we were importing hay and rationing every scrap of silage available.

FARM Winter Feeding

On Dairy Farmsis adequate barrier/trough space for all animals to eat meals at the same time.

If the estimated silage deficit exceeds 40%, it is recommended to purchase silage/hay/straw. A typical diet in this instance would be 5kg DM silage, 3kg straw plus 3 kg of hulls/distillers blend. However, the solution will be different for individual farms so seek advice where needed.

Quality of feed available- test silage quality

In terms of return on investment, little can compare to the value to be gained from silage quality analysis - it can literally save you thousands in feed costs. There is nothing new in pointing this out, but it’s remarkable how few farmers routinely test their silage, and more remarkable still how many do test the silage and then don’t use the results.

Test results will show feed value (energy-UFL, protein-PDI and digestibility-DMD), intake potential, and preservation characteristics (pH, ammonia, and lactic acid content). Results should be used in two ways, firstly to help decide supplement feeding levels for the winter, and secondly, to review silage-making practices on the farm.

If preservation is assumed to be adequate, the main determinants of silage quality are DMD, UFL and PDI content. High DMD silage of 75% will support up to 4 litres more milk per day than low DMD silage of 67% but would lead to excessive weight gain for dry cows, so targets for quality very much depend on the type of stock being fed. It is likely therefore that more than one type of grass silage is needed per farm.

Quality of diet required- building a balanced diet

The final step to planning the winter feeding strategy is building a balanced ration for each group of stock on the farm. This is often seen as a starting point,

Check your sums early to get the balance right

particularly where freshly calved cows are involved, but all previous steps outlined should happen first. T

he main considerations when building the diet are dry matter intake, energy intake (measured as UFL), protein (measured as PDI), and fibre (measured as NDF).

Energy and protein balanced for 30kg milk production @ 3.4% protein

bAverage parlour feed level, range 1-10 kg for parlour feeding depending on individual yield

For milking cows, energy is the first limiting nutrient for milk production. To achieve adequate energy status, good dry matter intakes (19-21kg DM) and high energy density (0.90 UFL per kg DM) are needed in tandem. The reality is high energy intakes cannot be achieved unless silage quality is excellent. Purchase feeds on an energy (UFL) basis.

After calving, milk energy output rises faster than energy intake resulting in negative energy balance (NEB). Severe NEB is associated with reduced fertility and much has been written about ‘preventing NEB’ by achieving pushing intakes very quickly after calving. This often leads to digestive and metabolic problems, actually making NEB worse.

Some degree of NEB is inevitable- focus instead on achieving a slow-and-steady increase in daily feed intake. Start on 2kg meal after calving and increase by 1kg every 2nd day after that. Again, high quality forage is critical.

...article continued next page

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Meeting the protein requirements of milking cows is not difficult; if anything protein is over-fed in many herds. In general there is a lot of emphasis on crude protein when purchasing feeds but this is not the best measure of feed quality. Teagasc have been using the PDI system to balance energy and protein in winter diets for a number of years now. Using this method, milking herds can be fully fed at 15% crude protein in the diet with no loss in production, better body condition and reduced feed costs. The target for PDI is 93 to 95 g/kg in the diet- this has worked very well in the Johnstown Castle research herd where we have moved away from high protein balancer rations in recent years.

For spring dry cows, the key measure of winter diet success is body condition score (BCS) at calving. The herd target is 3.25 with a range of 3.0 to 3.5 for individual cows. Meeting this target reduces incidence of milk fever, ketosis and retained placenta at calving, improves milk yield and boosts fertility performance. Again, silage analysis will dictate what course of action is required. At silage DMD of 70%, cows will gain 0.25 BCS units with 8 weeks dry. Thin cows and first lactation animals would need to be given 3-4 weeks extra dry to meet targets.

Where quality is good (>74 DMD), silage intake must be restricted for dry cows, or diluted with straw/hay. Conversely, dry cows will not gain BCS on low DMD silage (64%) over 8 weeks so feeding 1-2kg of concentrate and longer dry periods would be warranted.

In summary

The prospects for winter feeding 2013 look much better than we could have thought a few months ago. Nonetheless, a few quick calculations will give a more complete picture and help the planning process. The advice remains- measure your stocks, estimate your demand, test your silage, and keep diet solutions simple.

...article ”Winter Feeding On Dairy Farms” continued

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FARM Beef

Calving made simpler and safer

For further details contact territory manager John Maher, mob; 085 864 0015 or browse www.pharvet.com to view a video of Vel’ Phone in use.

That age old problem of knowing just how close a cow is to calving has been solved by French company Medria El-evage with their Vel’ Phone Sensor.

One of the first in Ireland to install this award winning system was Co Laois farmer Jarlath Duggan, well known President of the Belgian Blue Cattle Society.

Along with his brothers Jarlath com-bines an agricultural contracting busi-ness with running a large Holstein and British Friesian dairy herd plus their internationally recognised Ross Pedi-gree Belgian Blue Herd.

“To say that our yard gets busy in the spring with both dairy cows and the pedigree Blues calving, plus a lot of contracting work to keep on top off, is putting it mildly,” explained Jarlath.

“Hence the decision to invest in the Vel’ Phone, which does a brilliant job in letting us know just when a cow is getting close to calving. For me this means a better night’s sleep and a lot more peace of mind. There is no lon-ger any need to get up out of bed or return from the field for fruitless treks across to calving boxes where noth-ing is happening!

“After we place the Vel’ Phone ther-mometer in the cow’s vagina up to 10 days before she is due to calve it mea-sures her temperature every minute. Once the animal’s temperature rises 48 hours before calving starts the Vel’ Phone Sensor sends a SMS message to up to three mobile phones, includ-ing mine,” explained the Rathdowney farmer.

“When calving actually starts the wa-ter bag pushes this sensor thermom-eter out into the fresh air causing a dramatic drop in the temperature reading, which ensures another alert is sent to our mobile phones.

“The amount of time, energy and calves saved in our first season using Vel’ Phone had made this one of our best ever investments about the yard.

“We can calve both herds, Friesian and Belgian Blue, without building more calving boxes because the Vel’ Phone alerts me 48 hours before the cow will calve.

“So only then is the cow moved into our calving boxes rather than the usu-al three or four days earlier. Not only does this reduce stress on the cow due to her being isolated too soon, but also means we can make far bet-ter use of limited calving accommo-dation, a key point when both dairy cows and our Ross Belgian Blues are calving. There is also a major saving in the amount of bedding used in the calving boxes.”

The Vel’Phone unit can also co-inside with HeatPhone. The Medria Heat-

Phone collar monitors cow movement and activity for reliable and accurate heat detection.

The same radio-base is used for both the Vel’ Phone and the HeatPhone systems so any farmer purchasing the Vel’ Phone Calving Sensor can later decide to add on the HeatPhone Heat Detector sensor for minimal ex-tra cost. These Vel’ Phone and HeatPhone systems won the Silver Award for In-novation at the National Dairy Show in Millstreet, Co Cork last year.

Available from PharVet (Ireland) Ltd the Vel’ Phone calving detection sys-tem is already in use on many Irish farms.

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PharmVet

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William Morris Dairy

FARM Dairy

Farming Today

It’s that time of year again, you step outside the front door and it hits you, it’s too cold for shorts, the summer has finally come to an end but what a summer it has been, down here in west cork at least. With a growth rate of 70 for the last couple of weeks, well above the demand of 48, it has allowed me to bale paddocks that were poorly grazed during the year. These would have been a combination of parts of

paddocks where cows traditionally lie down and as a result are hard to graze out and paddocks which for whatever reason had a bad grazing and never got back right again. Now that they’ve been baled it should set the farm up nicely for the final two rotations and allow for a good clean out for the win-ter. At the moment there is an overall cover of 946 on the grazing platform with a cover/LU of 332. It might be a bit on the high side but the covers are spread out evenly with very few cov-ers over the 2000kg mark. The farm

William Morris farms in West Cork and was runner up in the Young Farmer of the Year competition last year. In this ar-ticle he gives an outline of his preparation for the winter and spring seasons ahead.

has been blanket spread with a bag of CAN to the acre to take advantage of growth while its still here. The drop in air temps should reduce growth in the coming weeks but I’m still budget-ing for up to 40kgs of growth come the end of the month.

Cows are slipping back in yield and are currently yielding around 13litres at 4.63% butterfat and 3.61% protein giving a 1.10kgs of milksolids. With the drop in yield I’ve decided to in-troduce meal at a rate of 2kgs (50/50 palm kernel/Soya hulls) as I’m not in any risk of being over quota and this should help stabilise yields.

The final scanning took place at the start the week and I’ve been digest-ing the result since in order to draw up feed budgets for this autumn and the following spring. The scanning showed that 89 of the 101 cows and heifers submitted for breeding were in calf. Of the 89 in calf, 70 should calve between February 10th and March 3rd while the remainder should be all fin-ished by the 1st of April. This will make for a huge feed demand in March and April and given the poor growths that occurred in these months in recent years, the planning will have to start now so as to leave enough grass over the winter to meet this. A spring bud-get will be drawn up factoring in poor spring growth and the calving dates and as a result it should leave me with a target cover to stop grazing at this autumn.

Of the 12 cows not in calf, two were in their 6th lactation and will be milked till November and then sold off farm, one was a bulling heifer and she will probably be kept over winter and bred with next year heifers. She will be giv-en a red tag to show that she won’t be used to breed replacements off. Of the remaining nine, three were 1st lac-

tation; two were 2nd lactation and four were 3rd lactation. To have so many in their early lactation shows a manage-ment problem over a fertility problem. The management problem highlight-ed was that the early lactation cows aren’t in good enough body condi-tion score at calving and as a result slip through the system. I will prob-ably recycle the 1st and 2nd lactation animals and mark them the same as the heifer as in not for replacements. From now on I will be more focused

on condition scoring the herd regu-larly throughout the year, something that was badly neglected up to now. Before the dry period the herd will be conditioned scored and split into two groups (predominately incalf heifers 1st lactation, 2nd lactation) and (good conditioned 3rd lactation and above). With sufficient winter feed reserves of high quality and ration prices lower-ing there shouldn’t be any excuse for poor BCS in the herd next spring.

Finally I’ll take this opportunity to con-gratulate my fellow west cork native John Buckley on winning the young farmer of the year competition. I’ve known john for over 7 year now and was secretary to him in Caheragh ma-cra. He is a truly deserving winner of the competition

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FARM Dairy

The agenda for the day included dem-onstrations, presentations and talks on the latest research, technology and trends in dairy farming. Experts from Dairymaster, Milk Quality Solu-tions, Boviseal, O’Donovan Engineer-ing, Croom Concrete, Michael White Pump & Dairy Services Ltd, Breen’s Farm Machinery and Teagasc were on hand throughout the day, which kicked off with the John Macnamara welcoming everyone to one of the most modern farms in Ireland.

John commented “Not only is it great to see so many people here, but to see so many young farmers and en-tire farming families, it gives you great hope for the future of farming. The feedback we got was great; people described it as the best farm visit they had ever been on”.

Winner of awards including the Macra na Feirme/FBD Young Farmer of the Future Award and the FBD National Farmyard competition John Mac-namara, after welcoming everyone, explained the history and the future of the Macnamara farm. He empha-sised that all the companies present have their own specific role in making the farm a success.

At the heart of the farm is Dairymas-ter’s 20 unit Swiftflo Swing parlour. Attendees got to see milking and the parlour’s labour saving devices includ-ing the Automatic Cluster Removers, Swiftflo Bailing, FeedRite In Parlour

Automatic Feeders, Automatic Scrap-ers and Integrated Drafting – the easi-est method of separating cows, all at the touch of a button. The parlour allows for maximum throughput with the minimum of intervention needed from the farmer.

Of course, with our Irish weather it is important that the cattle are prop-erly looked after and that is where O’Donovan Engineering got involved. They installed housing facilities in-cluding cubicles, drinking troughs and mats on farm. They advised on safety and layouts as well as demonstrating their TruTest weighing equipment.

Hygiene is hugely important and that is why Michael White Pump & Dairy Services Ltd installed a high pressure, low volume, washing system in the milking parlour and a steam washer for washing the cubicle house. They also gave a demonstration of a vibrat-ing mole plough for laying water pipes on farm.

It is not just the buildings and equip-ment that need to be kept spotless, teat hygiene is of vital importance also. John uses Supercow Teat Foam Cleaner supplied by Eddie O’Callaghan. Supercow helps to re-duce bacterial load on teats which can significantly improve milk quality.

Boviseal work with John on the dry cow strategy for his herd. The dry cow period is a high risk period for mastitis

and is the ideal time for targeting sub-clinical infections. John uses Boviseal every year to prevent new infections and is pleased with the results.

Croom Concrete supplied culverts for John’s new cattle underpass. All pre-cast box culverts are designed to the latest NRA specifications and all units are manufactured to relevant stan-dards. Breen’s Farm Machinery had a variety of machinery on display in-cluding Claas Arion Tractors, loaders and vacuum tankers to name a few.

John was keen to acknowledge every-one who has helped him to become the award winning farmer he is today “Firstly I would like to pay tribute to my late father Paddy RIP, my mother Mary, brothers and sisters and espe-cially my wife Olivia and my 3 children for the contribution they have made and continue to make on a daily basis and their support over the years. The day was a huge success and a special word of thanks to my neighbours and friends who were on hand from early morning. Also to the contractors who kept everything in order in the fields throughout the day and Bruff Gardai for ensuring a free flow of traffic. Their help is much appreciated.”

The last word should go to the farmers who praised the event and reflected the tone that characterised the whole day: “Great day out, fantastic to see a strong future for dairy farming.”

Gormanstown,Knockainey,Co.Limericksawaninfluxof 700 people, all headed to one location – the Macna-mara Family Farm.

700 Attend

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Limerick On- Farm Open Day

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Photo: Orla McAleer, European marketing manager for Alltech and Dr. Pearse Lyons, president and founder of Alltech together at the launch of Global 500, taking place October 1 - 3 in the RDS, Dublin – 2013 will mark the first year that the international beef and dairy conference will set foot outside of the United States, in conjunction with the Gathering Ireland.

by Carly Dolan

FARM Livestock

Ireland to HostGlobal 500

Celebrating a rich history in agriculture and boasting world famous dairy and beef produc-tion, Ireland is an ideal location for the world’s most progres-sive dairy and beef producers to network with peers and ex-plore the most pressing issues facing both industries today.

At the top of the agenda is how to farm an Efficient, Profitable and Sustain-able (EPS) future, beginning with an overview of the current industry and looking at future trends, specifically addressing how farmers and produc-ers can stay ahead of the curve. Breaking out after this into dairy and beef tracks, talks will focus on indus-try specific issues, debating a road-map for the industry through interac-tive discussions. Topics will include:

• Forages and Maximising Your Return From the Land

• The War Against Protein Pric-es

• Sustainability

• Mineral Management

• Mycotoxin Management

• Innovations in the Industry

• Managing Your Investments for the Future

• Big Picture View on the Glob-al Landscape

In addition, attendees can take ad-vantage of Global 500’s location with a full programme of farm tours. The tours will take attendees on a journey to some of Ireland’s most unique farms, showcasing Mont-beliarde, Limousin, and Holstein cattle as well as top quality forages produced on-farm.

“Each year Alltech’s Global 500 strives to bring the top experts in the agriculture industry together to shape the future of beef and dairy worldwide. This year, for the first time ever, we are bring-ing them to Ireland to focus on EPS: efficiency, profitability and sustainability,” said Dr. Pearse Lyons, president and founder of Alltech. “This is a crucial time for the agriculture industry as demand for dairy and beef products is growing worldwide. The potential profit-ability has never been greater, which is why we must make production leaner in order for it to endure.”

Last year’s Global 500 saw more than 700 delegates from 30 countries come to Lexing-ton, Kentucky, and this year Alltech hopes to top that as part of The Gathering Ireland – an initiative aimed at showcasing Ireland’s poten-tial to the world through various na-tional events.

The sixth instalment of Alltech’s Global 500 is making its European debut this October 1 - 3 in the RDS, Dublin.

For event details and online registration visit Alltech’s website.

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GEA Milfos

FARM Sheep

Schmallenberg disease – Q & A

At the recent Irish Grassland Associa-tion Sheep Conference & Farm Walk in Athlone, the danger of Schmallen-berg disease and the recent updates where highlighted. Grassroots Maga-zine now answers the questions on the spreading disease.

What is Schmallenberg disease?

Schmallenberg virus (SBV) was first identified by the FLI near the German town of the same name in the sum-mer of 2011. Around the same time it emerged in the Netherlands. By the end of October 2012, it had been detected in most of Western Europe. The first case of Schmallenberg was diagnosed in Ireland in October 2012, in an aborted bovine foetus in Cork.

What are the clinical signs?

In cattle SBV is associated with fe-ver, milk drop, diarrhoea, as well as abortion and deformed foetuses. In sheep and goats, it is known to cause abortion and deformed lambs. The congenital deformities which occur in-clude torticollis (twisted neck, maybe also ‘locked), arthrogryposis (limbs bent & locked), shortened lower jaws and hydranencephaly (abnormalities with excess fluid in the brain). The critical period for the development of congenital deformities is when infec-tions occurs between 28-56 days in sheep and 62-170 days in cattle.

How is it transmitted?

Schmallenberg virus is transmitted by midges (Culicoides species), of which there are 25 species in Ireland. Adult males and females feed on nectar but female needs a blood meal for the eggs to mature. Most biting activity occurs from April to December. The larvae can overwinter but there is no evidence to show that virus overwin-ters in the larvae. Larvae can survive for up to a year. It is thought that over wintering occurs through low level midge activity over the winter. The vi-rus has also been found in the spleen of animals for longer periods than in other tissues.

Windborne dispersal of midges fa-cilitates the spread of infection over a wide geographical area. It is suspect-ed that the virus was carried by midg-es by wind borne spread from Europe to the UK. It is not clear whether it was spread to Ireland by the wind or through imported viraemic animals.

What are the current geographical aspects?

The distribution so far has been in the south and south east in particular, af-fecting Munster and south Leinster for the most part. The early lambing sheep flocks in these areas have been worst affected, as the foetus lambs were exposed to the virus at the crucial 28-56 day interval.

Is there immunity to infection?

Strong immunity will develop where there has been adequate exposure to the virus. This means that most ani-mals exposed to the virus will develop immunity to the virus and should be protected if they come in contact with the virus again. Data from blood sam-pling cattle herds indicate a high level of within herd seroconversion (i.e. a large proportion of the herd becomes antibody positive after exposure to the virus) as a result of natural infection.

Evidence from Europe and from blood sampling sheep in endemic areas in Ireland suggest that the within flock seroconversion is very variable. Herd level seroconversion needs to be in excess of 80% to give effective herd immunity. The department data from endemic areas indicate sheep flock seroconversion levels vary between 15% and 70%. It is so variable in fact that it raises doubts over the ef-ficacy of natural exposure to create a sufficient immunity to protect a flock against a recurrence in sheep. It is not clear if the difference is due to a dif-ference in immunological response or simply due to the physical barrier of wool preventing the midges biting all the sheep together.

Is there a vaccine available?

A vaccine against Schmallenberg has recently been launched by MSD Ani-mal Health. It is an inactivated vac-cine for use in non-pregnant animals. The length of immunity is not known, so it is not yet known if and when a booster is required. In sheep, the vac-cine involves a single 1ml dose.

Schmallenberg Impact

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Hobbies Farm Models

Ciaran Dunne is growing in reputation within the farm mod-el and diorama world. Working under the name Perfect 32, Ciaran has produced replicas of trailers, shear grabs and forks, among others.

Perfect

He has been, in the past, commis-sioned to make scaled models of ma-chinery by machinery manufacturers such as McConnel.

This summer he took on an ambitious project by creating a 1:32 scaled mod-el of a PZ Haybob. Grassroots Maga-zine caught up with the Tipperary na-tive as he put the finishing touches to the first model.

Ciaran told us “I’ve always wanted to make a model of a hay bob as we have one at home on the farm. Over the last few months I’ve had a lot of requests to make one.

So one sunny day I pulled dads Hay-bob out of the shed and measured it up and scaled it back to 1:32, it’s in need of some tlc but is mechanically 100%, but after 35 years of turning hay its to be expected! It still turns hay every year to date. As I now have the correct paint for it, it may get a new lease of life next summer.”

The Haybob, like most of Ciarans models are made from Brass. He explains “Brass is my preferred ma-terial to make models out as it repre-sents the real machine much better. It is also stronger but much harder to make models with.”

“Most models I make are drawn up on CAD and cut out via photo etching. But as the hay bob is mostly round bars this is not possible so it is 99% all handmade! The wheels being the 1% that were bought.”

“I used genuine PZ red and cream paint that I got from Mur-phy machinery in Littleton The Haybobs have taken 16 hours

Holding parts in place while making the main frame

Ciaran tries to make as many parts in one piece as possible so that their are less parts to fall off when soldering the next piece

Hanging up after painting, with PZ red and PZ cream paint

The finished models in brass ready for paint

This is the most completed part of the entire build

each to make so far. I have not put a final price on the hay bob just yet as I’m waiting for the prices on some parts to come back to me still.”

Perfect 32 can be seen exhibiting will their models at the upcoming model shows at Miora in Lisburn the 25th and 26th of October as well as the Mitch-elstown model show.

For more information please look up the website www.perfect-32.com to see the full range of models.

There will be other new models soon such as Broughan and Smyth trailers.

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32’s Haybob

The haybob will be for sale at the Kilkenny model show on the 10th of November.

Hobbies Vintage

“The vintage classes are confined to tractors that started production prior to 1959. In European competition there is also a classic class which is open to tractors up to 1976 which were prior to Q Cab production.”

Vintage

The Vintage Ploughing Association of Ireland are just back from competing in the European Championships in England. The three competitors who represented Ireland all finished in the top three of their events.

The association is an affiliation of the National ploughing Association which was set up in 1991 due to the expanding interest in competitive vin-tage ploughing. It originated with the vintage trailer and mounted classes before a single furrow was later intro-duced.

The vintage classes are confined to tractors that started production prior to 1959. In European competition there

is also a classic class which is open to tractors up to 1976 which were prior to Q Cab production.

The 16th European Championship took place in early September in Not-tinghamshire , England. The qualifi-ers to represent Ireland were Aeneas Horan from Co. Kerry, Aidan Hogan from North Tipperary and Alan Simms from Co. Donegal. They had all quali-fied from last year’s National Plough-ing Championships in New Ross.

Alan Simms travelled with his own 35 for the classic class but the other two competitors needed to get trac-tors sourced by the English Associa-tion to help with financial expense.

Aeneas got a Fordson with a diesel engine fitted to compete in the trailer class while Aidan got another 35 for his mounted class.

After two days of ploughing, the re-sults meant it was a very successful event for the Irish team. Aeneas got second in his very competitive trailer class while Aidan and Alan both fin-ished third in their respective classes.

It will be a busy year ahead for the association as the 17th European Championship is set to take place in Ireland at the 2014 National Plough-ing Championship. Just another sod to turn for the Vintage Ploughing As-sociation of Ireland.

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Ploughing

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by Jackie W.B The

Food Grow Your Own

Address as mentioned above: Mr Middle-ton Garden Shop, 58 Mary st, Dublin 1. Phone 01 8731118 (Deliveries Nationwide).

All gardeners feel like this- it is what I call the “September Slump”. The com-ing of autumn is however a chance to regroup, re organise and learn valu-able lessons from the season gone by. It is also time to start planning for next year. Here is the mark of the true gardener: However bad the season past has been, there is always next year.

In Ireland September and October can be quite good weather wise and there are quite a few things you can do in the garden. It is still not too late to plant out spring cabbage in open ground, or sow broad beans for an early spring crop. Autumns is also a good time to sow containers with win-ter salad crops- any kind of lettuce, radish, rocket or Chinese leaves/greens will al do well in a light, warm and fairly dry location. This is also a good time to pot up a selection of fresh herbs to bring indoors- mint, thyme, parsley, sage and chives. Remember: Herbs must have both warmth and light to thrive.

Planning an Orchard.

One of the great glories of the Irish rural landscape of the past was that every place, be it a big farm or a cot-tage with an acre, had an orchard which provided the family with an abundance of good, nutritious food. Regrettably so many of those old, and frequently unnamed kinds of apples and pears have been lost forever,

but, thanks to modern plant breeding techniques fruit growing in the last fifty years has advanced so far and so fast that some kind of orchard can now be a part of every garden.

Trees on dwarfing rootstocks are now the norm, giving the gardener a choice of plants that can be pruned and picked from the ground. Then there are genetic dwarf trees that are naturally small and trees with no side branches at all, which can either be grown in containers or in the tiniest space. If you do have the space, the original full sized trees are still avail-able.

What governs the size of a full grown tree is the rootstock it is grown on. There are three you need to remember: M27= Dwarf under 6 feet,M9=Medium 7 feet to 7 feet 6 and full size MM106. The first two will need staking and support all their lives. The full sized tree is best grown on poorer soils but will not need support once established.

When choosing varieties of apples by all means try the modern quick fruit-ing, high yielding varieties, but if you can, consider the type known as “The Irish Heirloom Varieties” available from “Mr Middleton” (Address Below)These are old Irish bred apples, some dating back many hundreds of years, that have been saved from historic gardens. Plant one and you are pre-serving a little bit of history. Remem-

ber an apple tree is not just for your lifetime, it will live long after you.

Spring bulbs

Yes it might seem a little early to start talking about spring bulbs but the new seasons daffodils are in the shops now. Give yourself a little lift in next February/ March and plant a tub of Daffodils now. Select a good, big tub (a half barrel is ideal) mak-ing sure there is drainage at the bot-tom. Fill one third with compost and place a layer of closely spaced bulbs on top. Cover with about two inches of compost and put another layer of bulbs on top of that. It might seem like overcrowding but they will all find their way through. Finally fill the rest of the tub with compost and water well. Leave it in a spot where you will see it on a winters morning- those lovely green shoots followed b stuning flow-ers in early spring (not anywhere near dogs, who just love digging up daffodil bulbs!)

Next month: Samhain- Fact and folk-lore.

As summer comes to an end, it is a strong temptation to for-get about the garden. After all, we are all quite weary of the endless weeding, watering and occasionally, tearing out our hair in frustration at the latest horticultural disaster that has hit us for no apparent reason.

A Novices Guide to Fruit and VegGardeners Year

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Food Farmers Markets

The Fermoy Artisan Food and Craft Market is a gathering of ar-tisan bakers and specialist food producers as well as creators of fine arts and crafts. All the stall holders come from either Fermoy itself or from the villages nearby.

None of the products are available in the retail outlets as the artisan food producers do not mass pro-duce, so what customers get from the market is exclusive, special-ised and fresh.

The market has been on a break for a couple of weeks but it will be re-opening on the 28th Septem-ber, indoors of at their old venue - Toss Bryan Ltd. There will be many more stall holders joining at

the reopening, making the market a unique one stop exclusive shop-ping experience for any patron.

If you too are an Artisan Food Pro-ducer or Crafts person and would like to join, send The Fermoy Ar-tisan Food and Craft market an email to fermoyartisanfoodan-dcraftmkt@gmail.com giving de-tails of your offerings and they will contact you to discuss the options available to you.

Follow the market on Facebook to keep up-to-date on what’s hap-pening at the market. All produc-ers are looking forward to seeing many new faces there!

Fermoy Artisan Food and Craft Market to reopen

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FARM Forestry

by Carly Dolan

Ice Cream producer Rebecca Stanley on her dairy farm in Rathdowney

Food Artisan Producers

Laois’ Farmand Foodie Scene

The rural county of Laois in the heart of Ireland is one of the agricultural capitals of the country. Home to rich soil, green pastures and the ancient Slieve Bloom Mountains, it is an idyllic country county, and this month it is in the spotlight, first with the ever-popular Electric Picnic, which was a sell-out for the first time since the economy crashed. Then, at the end of the month, it played host to the three-day National Ploughing Championships – the biggest event on the Irish agricultural calendar and one of the largest in Europe. In hon-our of the event, Grassroots headed to Laois to find out what the farm and foodie scene is like, and experience what the county has to offer.

ROSSMORE FARMHOUSE ICE CREAM

“We’re preparing for the ploughing at the moment, which is very near us this year so we are really delighted,” says Rossmore Farmhouse’s Rebecca Stanley. She and her husband Aubrey have a dairy farm in Rathdowney, about a 30-minute drive from Port-laoise, where they make handmade, quality ice-cream. “The ice-cream is made using a crème anglaise or custard base, so basically, the mix is milk, cream, egg yolks and sugar and whatever flavour we are making then added as well. We use our own milk and cream and don’t use any artificial colouring, flavours or preservatives. When we make strawberry ice-cream, it is real fruit we use and it is all hand-made in small quantities.”

Each batch makes about 10 litres and is gluten free, unless there are bread or biscuit pieces added to it. “We also make sorbets using fruit or fruit juice, sugar and water,” says Rebecca. The Stanleys already had a dairy farm be-fore getting into the business of ice-cream. Rebecca grew up on a mixed farm that had cows on it, but left to qualify as a nurse. She then married Aubrey, who had an 11-acre farm as

well as some rented land. He had dry stock, but the couple decided to start milking in 1983 and benefited from some quota allocation at the time. Then they moved and bought their current property in Rathdowney in 1991 where they run about 35 cows on 50 acres. It was when they saw an advertisement in 2006 about ice-cream making that they decided to look into it.

“Milk prices had gone way down in 2005 and we didn’t have any more land to increase numbers, so we de-cided to try to add value to what we had,” says Rebecca. “We always try to have a different flavour for the plough-ing championships so that people can try and test something new – last year it was a lime cheesecake ice-cream, and this year, it is a rocky road ice-cream with our twist.”

G’s GOURMET JAM

Heading east and in the quaint heri-tage town of Abbeyleix, we found a number of fantastic artisan produc-ers, cafes and pubs. The Gee family is one such producer. They grow fruit and make their own award-winning jam as well as marmalades, chutneys, relishes and mint jellies.

And they are made the old-fashioned way in an open pot, just like your grandma would have made jam! The produce is natural, made with just two ingredients: fruit and sugar, produced in small batches to preserve the fla-vour. Helen Gee set up the business from scratch in the late 1990s selling jams at local farmers’ markets and from there, they have won a number of accolades, including Producer of the Year with Good Food Ireland and were named in the Top 50 Foods in the UK and Ireland in the Great Taste awards last year.

THE GALLIC KITCHEN

Remaining in Abbeyleix and this tiny café on the main street is one of the town’s greatest attractions. The kitch-en specialises in savoury pies, tarts and breads, so good, you would think they came out of a country oven in the 1930s! It’s hard to choose between the handmade pies, tarts, quiches, relishes and chutneys available, but if you’re a fan of steak and Guinness pies, you won’t find much better than the Gallic Kitchen’s version with some local relish on the side. There are no additives or preservatives in their food.

CASTLEWOOD ORGANIC FARM

Heading slightly south of Abbeyleix to Durrow where Dominic and Alison Leonard run Castlewood Organic Farm on the River Nore. Dominic left Dublin in 2000 to take over his uncle’s Laois farm and set about turning it into an organic farm later that year.

He was joined by his now-wife in 2003 and they hope to be able to welcome visitors to the farm in the near future. “In its day, there was a thriving kitchen garden and orchard at the farm; we have been planting heritage apple trees over the last few years,” says Dominic. “Our kitchen garden, which is Ali’s project, produces potatoes, carrots, onions and parsnips to name but a few, and supplies much of our household needs.

” The Leonard’s run pigs, sheep and cattle on the farm to produce organic meat, as well as grain crops to feed the animals. “We manage our farm based on the philosophy that we be-lieve in producing good quality meat for our customers from happy animals that have been hand-reared on our farm in an environmentally respon-sible manner.”

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Food Foodies Notepad

Foodies NotepadMacroom Food Festival from 27th to 29th September 2013. Some of the highlights of the event over the week-end are listed below-

On the Friday evening at 8.30pm.The Ballymaloe trained chef, Eileen O’Leary, will be demonstrating the art of Cake Decoratingfor beginners. If you are interested in going along it is advisable to book your place, as Ei-leen O’Leary is always extremely pop-ular when she gives cookery demon-strations. If you are a late night music lover why not trot along to Macrooms new Riverside Park Hotel. From 10pm you can enjoy late night music lounge Italian style with nibbles and wine while listening to live lounge music. A Shuttle Bus Service is available from the Square at 9.30pm – 10pm and 10.30pm returning at 12.30pm and 1pm

Saturday the 28th sees the town splashed with colour for the Fruit and Vegetable Fancy Dress which will cre-ate fun for all the family. The judging takes place at the GAA grounds be-fore the parade to the centre of town for the prize giving and puppet theatre show.

The main food event is on Sunday, this is where all the Artisan Producers come out to meet with the consumer. Take yourself along to meet the Irish Larder Company with a wonderful se-lection of handmade sauces, relishes and rubs. Want a hot tip; go for the B.B.Q. Sauce with a spicy rub. Roast lion or shoulder of pork, slow cooked is only devine.

If you look around you will also find De Roiste Puddings from Ballyvourney, their black and white pudding makes a great gourmet wrap, quite simply add a red onion, yellow pepper, red pepper and some lettuce leaves. Fry your pudding and keep warm, place the wrap in a clean dry frying pan for a

minute each side, take out and butter with Harry’s Char grilled Pepper Jelly or Jalapeño Pepper Jelly before add-ing on your thinly sliced peppers, on-ion and lettuce leaves. Finally, put on your star filling - De Roiste black and white pudding. Role up and enjoy. This treat can be eaten hot or cold. Tip for lunch - make the night before and place in the fridge just let the pud-ding cool down before adding to the filling.

Looking for a nice dessert track down McCarthy’s Natural Dairy he is defi-nitely around somewhere go for the ever-popular smoothie or the award winning Lemon Labanah. Finish with Tea or Coffee, there is no better than No 57.

October Highlights

October 4th to 6th

Highlights of the Dingle Food Festival include a taste trail in over 60 outlets, where festival goers can purchase taste tickets and sample local cuisine in locations that vary from pubs and galleries to restaurants and shops. The Saturday has a line up of many interesting workshops, Preserving your harvest with Theresa from Green Apron Foods to Nutrition for an active lifestyle plus Jack Mc Carthy, from Kan-turk, will be there talk-ing about curing your bacon the traditional way.

October 7th

A Taste of the Bur-ren, An evening of Burren Beer Tast-ing and dinner in the company of the Master Brewer followed by Tradi-tional Music. It all takes place in the Roadside Tavern.

October 11th -13th

Kinsale Gourmet Festival is in its 37th year which makes it the oldest food festival in Ireland. Join the Fruits de Mer luncheon showcasing the best of local shellfish or take off to the Mad Hatters Tea Party with Alice in Wonderland and Friends. There is a packed program so there will be lots more to savour in Kinsale.

October 12th -13th

The International Mushroom Festival will bring together Mushroom Experts from all over the world to the beauti-ful Killegar Estate in County Leitrim. The line up for this event is impres-sive, you can enjoy some great food, join in the forest walks, lectures and lots more interactive activity for all the family. All proceeds to go to Save Kil-legar Campaign. Further Information: Te. +353(0)494334309 also on Face-book

October 24th -28th

Savour Kilkenny is one of Ireland’s leading and most diverse culinary tourism experiences. On the 25th , vis-itors can go and experience The Me-dieval Market Feast at Rothe House and Garden. Tickets are €25 and pre booking is essential, see facebook.

com /savourkilkenny.

On the 26th there should be an informa-tive and interesting day

at the Ormond Hotel, it is a free event but you bring lunch to share. This is an informal gathering based around a series of talks and panel discus-sion running from morning to late afternoon. It brings

together food writers, blog-gers, producers, consumers

and much more……

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FARM Forestry

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FARM Forestry

For more information on Clodagh and to view the Daily Digest, log onto www.clodaghmckenna.com.

McKenna’sKitchen

Clodagh

Over the past 15 years, Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food & Lifestyle sectors. With her passion for food combined with her business savvy, Clodagh has developed her brand into an emerging business empire encompassing Clodagh’s Kitchen restaurants – located in Arnotts and Blackrock, her television shows, cookbooks and her food column in Ireland’s number 1 glossy magazine, The Gloss

More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV reaching audience levels of 15 million. In addition to the series, Clodagh successfully published two of her cookbooks, Homemade and Clodagh’s Kitchen Diaries in USA.

She best describes herself as an “eater and a feeder”!

2013 has proved to be another momentous year for Clodagh as she launched the second of her Clodagh’s Kitchen Restaurants in Blackrock this summer. In addition to her restaurants, Clodagh has recently launched her exciting new daily magazine-style food blog,

The Daily Digest, which has quickly become a food hub for food lovers around the globe. Says Clodagh, “As a chef and restaurateur, I live and breathe food and I hope to take you with me as we meet the amazing people making an impact on fresh, local and fantastic food, share with you stellar expert advice and take you along as we travel to many of the world’s most beautiful countries in our never ending search for the next stunning meal.”

Food Home Cooking

Preheat the oven to 200°C / gas mark 6

Set a large pan over a medium heat and melt the butter. Add the chicken, season with salt and pepper and cook for 5 minutes. Stir in the leek and cook for a further minute.

Add the mushrooms to the pan and cook for 3 minutes. Sprinkle over the flour, stir and cook for another minute, then pour in the milk and cream and cook until the sauce has thickened. Stir in the chopped tarragon.

Roll out the pastry and cut it into four pieces big enough to cover four small pie dishes. Spoon the chicken mixture into the dishes and brush the rims with beaten egg.

Lift the pastry on to the pies, trimming off any excess. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the egg. Bake in the oven for 15–20 minutes or until the pastry is crisp and golden brown.

• 30gbutter

• 4skinlesschickenfillets,diced

• 1leek,finelysliced

• 280gbuttonmushrooms,quartered

• 1tablespoonflour

• 250mlmilk

• 100mlsinglecream

• 2tablespoonschoppedtarragonleaves

• 500gpackofpuffpastry

(usebutterpufforbrushordinarypuffwithalittlebutte

r)

• 1egg,beaten

IngredientsServes4

• 400mlmilk

• 400mlsinglecream

• 100gcastersugar

• 6eggs

• 1teaspoonvanillaextract

• 1tablespoongroundcinnamon

• 16slicesofwhitebread,cutintotriangles

• 200gcookingapples,quartered,coredandsliced

• 100ggoldenraisinsquarters

IngredientsServes5

Apple,Cinnamon&RaisinBread&ButterPudding

Preheat the oven to 160oC / gas mark 3

Set a saucepan over a medium heat, add the milk, cream and sugar and mix well together. Cook until the sugar has dissolved, then set aside to cool

Whisk the eggs in a large bowl and stir in the vanilla extract and cinnamon. Whisk in the milk mixture.

Overlap the bread pieces and apples slices in an ovenproof dish and pour over the eggs mixture. Use your hands to push the bread gently into the egg mixture so that it is completely immersed. Scatter the raisins over the top of the pudding. so it’s completed immersed.

Bake in the oven for 45 minutes.

Chicken,Tarragon&MushroomPie

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Food Competition

For 30 years she has been running the world famous Ballymaloe Cook-ery School attracting students from all over the world. Darina has been instrumental in setting up the Farmers Market Movement in Ireland and the International Slow Food Movement for Ireland.

The Ballymaloe trendsetter has won many awards, most notable in 2013 the Lifetime Achievement Award from the Guild of Food Writers for her incal-culable contribution to Culinary Edu-cation. She has also won the IACP’s Cookery Teacher of the Year 2005

and outstanding contribution to the Irish culinary sector by Euro-Toques in 2007.

Her latest book just launched ’30 Years at Ballymaloe’chronicles how the school has been at the forefront of cooking and food trends since its inception.

The book has contributors from many past students of Ballymaloe Cookery School in Shanagarry, East Cork, in-cluding Madhur Jaffrey, Rick Stein, Thomasina Miers and Clodagh Mck-enna. It has a fascinating insight into Ballymaloe, the history of food over the past 30 years from a time where Darina couldn’t get anything other than pre-packed grated parmesan cheese to one where a local producer makes his own Mozzarella near Mac-room.

Send your answer via post card to: Grassroots Magazine, Ballinoe Hse, Ballinhassig, Co. Cork., with the Subject: “Cookery Competition”

or by email to: info@grassrootsmag.ie with the Subject: “Cookery Competition”

Win a copy of “30 years at Ballymaloe”

simply answer the following question.

Q. In what Cookery School was Clodagh Mckenna trained?

30 years at BallymaloeDarina Allen is Ireland’s best-known food ambassador and bestselling author who has presented eight series of her cookery programme, Simply Delicious.

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Rural Interest Health

Free Diabetes Screening at Ploughing

Up to 5,000 visitors to the 2013 National Ploughing Championship in Ratheniska, Co. Laois are expected to avail of free Dia-betes Screening, provided by Lions Clubs from the region. A team of 120 Lions and qualified nurses will be at the Lions Stand at the Championships from 24th. to 26th. September. They will offer visitors a sim-ple, painless blood test which is designed to identify early symptoms of diabetes. The service will run from 8am to 6pm on each day of the Ploughing Championships and the Lions are confident that they will ex-ceed the 4,757 visitors who availed of the test in New Ross last year.

The incidence of diabetes is accelerating rapidly in Ireland due to diet and lifestyle changes and many people who are vulner-able to the disease remain oblivious of the risk that they are running. Medical experts estimate that up to 50,000 people with dia-betes in Ireland are unaware of their condi-tion.

The 2,500 Lions in 115 Lions Clubs throughout Ireland, work to raise aware-ness of diabetes and organise frequent screening days all over the country. They have been offering this service at the Na-tional and World Ploughing Champion-ships for many years and an indication of its effectiveness is the 365 participants in the 2012 test who were referred to their GP for further examination. This represented 8% of those tested. Lions also liaise with the Diabetes Society of Ireland and will be distributing its information literature at the National Ploughing Championships.

The service at the 2013 National Plough-ing Championships is organised by nine Lions Clubs in the Midlands Region- Por-tarlington, Athy, Monasterevin, Abbeyleix, Newbridge/Kildare, Portlaoise, Kilcullen, Tullamore and Carlow

Food Directory

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Did you hear about the guy who made up the “Knock Knock”

jokes? He won a Nobel prize.

A parish priest was walking down a country lane in 50s rural Ireland. He saw a young farmer struggling to load hay back onto a cart after it had fallen off.“You look hot, my son,” said the priest. “why don’t you rest a mo-ment, and I’ll give you a hand.”“No thanks,” said the young man.“My father wouldn’t like it.”“Don’t be silly,” the cleric said. “Everyone is entitled to a break. Come and have a drink of water.”Again the young man protested that his father would be upset. Losing his patience, the priest said, “Your father must be a real slave driver. Tell me where I can find him and I’ll give him a piece of my mind!”“Well,” replied the young farmer, “he’s under the load of hay.”

A dairy farmer was helping one of his cows give birth, when he noticed his 4-year-old son standing at the shed door watching all the procedure. The man thought “Great...he’s 4 and I’m gonna have to start explaining the birds and the bees. No need to jump the gun - I’ll just let him ask, and I’ll answer.”

After everything was over, the farmer walked over to his son and said “Well son, do you have any questions?”

“Just one” gasped the still wide-eyed boy “How fast was that calf going when he hit that cow?”

Why did the Daisy the cow wear a

bell around her neck?

Because her horn didn’t work.

First Dairy Farmer: My cow fell down a hole and I had to shoot it.Second Dairy Farmer: Did you

shoot it in the hole?First Farmer: No, in the head.

The rural Cork Garda looked over the hand written reports for August, and entered the information into the database. One theft report stated that a farmer had lost 2,014 pigs. Thinking that to be an error in the original report, the Garda called the farmer directly.“Is it true sir that you lost 2,025 pigs?” she asked.“Yep, Garda. True as the day I was born” lisped the farmer “2 sows and 14 pigs “

A dairy farmer was helping one of his cows give birth, when he noticed his 4-year-old son standing at the shed door watching all the procedure. The man thought “Great...he’s 4 and I’m gonna have to start explaining the birds and the bees. No need to jump the gun - I’ll just let him ask, and I’ll answer.”

After everything was over, the farmer walked over to his son and said “Well son, do you have any questions?”

“Just one” gasped the still wide-eyed boy “How fast was that calf going when he hit that cow?”

On a drive in the country, Roger, a

city gent noticed a farmer lifting a

pig up to an apple tree and holding

the pig there as it ate one apple after another.

‘Maybe I don’t know what I’m talk-

ing about,’ said Roger, the city gent,

‘but if you just shook the tree so the

apples fell to the ground, wouldn’t it save a lot of time?’

‘Ooh ar, time?’ answered the farmer. ‘What does time matter to

a pig?’

51

Win a break away in the 4 Star Castle Hotel, Macroom.

Send your answer via post card to: Grassroots Magazine, Ballinoe Hse, Ballinhassig, Co. Cork., with the Subject: “Castle Hotel Competition”

or by email to: info@grassrootsmag.ie with the Subject: “Castle Hotel Competition”

Gra

ssro

ots

Com

petit

ion

rule

s ap

ply

Prize details:

The 4 Star Castle Hotel Macroom:

Enjoy one night’s luxurious accommodation for two in the lively market town of Macroom, full of old world charm and a wonderful array of activi-ties. Included is complimentary use of our extensive Leisure Club and our Irish Country Breakfast Experience in ‘B’s Restaurant’. Time to enjoy our award winning cuisine, discover the beautiful Lee Valley or relax in our

Holistic Therapy Suite.

More information on this 4 star hotel, you can visit www.castlehotel.ie.

To win, please answer the following question:

Q. What is the name of the restaurant at the 4 Star Castle Hotel?

52

Rural Interest By-gone Days

Two men who lived very close to the hard core of Irish politics, the late J.J. Bergin, from Athy, a progressive farmer and Civil Engineer, and farmer Denis Allen of Gorey, sought the relief of just such a safety valve.

They debated which county had the best ploughmen, Kildare or Wexford. Interest was generated at once. Lo-cal ploughing matches and challeng-es were common and had probably existed in one form or another since

In 1931 the Republic of Ireland had suffered the impact of the War of In-dependence and the dreadful wounds of its own Civil War still festered. It was passing through a bruising eco-nomic depression, but the Irish way of life went on much as usual. What better antidote to widespread national anxiety than vigorous debate about the comparative skills of the men who tilled the land?

Minister for Agriculture, Paddy Ho-gan, had pinpointed the challenge of the day with the clarion cry “one more sow, one more cow, and one more acre under the plough”. His challenge seemed to have been ignored. The wheat acreage for 1930 had declined to one of the lowest points at just over 20,000 statute acres, since records were kept.

“To bring the message of good ploughing to all parts of the country and to provide a pleasant and friendly place to meet and do business”. Did the NPA live up to this Mission State-ment – there is no doubt but that it has, tenfold.”

the first horse, plough, or race in Ire-land but the idea of an Inter County Ploughing Contest had never arisen.

The debate resulted in the inevitable challenge. The pick of the ploughmen in Kildare would meet the pick of the ploughmen in Wexford in a field com-bat. The competition would take place at a time when it was widely believed that the plough was Ireland’s only re-demption.

NPA

The excitement of the prospect made the two men contact tillage farmers in other counties, and on the 16th February, 1931 nine counties met in competition on the “plains of Kildare”, Coursetown, Athy – the same venue of the 2011 National Ploughing Cham-pionships.

And so it was, the National Plough-ing Association was born. The cost of running this first event was £9.3.5. The competing counties formed a committee, drawing up rules and conditions with the main objective “to bring the message of good ploughing to all parts of the country and to pro-vide farmers with a pleasant, friendly and appropriate place to meet and do business.”

It may interest you to know that Wex-ford won that first challenge, but if De-nis Allen triumphed over his old friend it did not last long, for it was lost in the size of the enterprise they immedi-ately put in train. With J.J. Bergin now firmly at the helm, the two men were set on an irreversible course forward.

The competing counties formed a committee. Rules covering standards and regulations at parish, county and national level were agreed. The NPA was the first in the world to organise ploughing matches on a national level.

After the first Championships, there was much debate about the type of ploughing which should be deemed standard or best. Finally, a so called “National Style” was adopted. This, when properly done gives a well skimmed sod, turned well over, with a round back, giving a firm bed and suitable for modern tillage imple-ments. Only 3 poles were allowed at

the making of the middle and the time limit for ploughing a rood (plot) was five hours.

The second championships held in Gorey Co Wexford on 19th February 1932 were a resounding success and attracted an attendance of 3,000 and was printed in the daily papers.

Club and County Ploughing Associa-tions started to spring up around the country and as interest increased, more competitions were introduced to meet the various levels of competi-tors. Increasing numbers of people were getting involved in the associa-tion through ploughing, judging, stew-arding and co-ordinating the event. All of which was voluntary and still is to this day. The National Ploughing had grown rapidly in the space of one year, two ballads were composed about the ploughing and the contests and were sung or recited with cheers and gusto throughout the land.

Throughout the years, the NPA had witnessed at first-hand, extraordinary change in farming and all its technol-ogy. In the earliest days of NPA, Ire-land’s total exports, largely the prod-ucts of our farms, were worth £35.5 million. They were to slump to £17.5 in 1934 as the Great Depression advanced. That was hardly the time for progress in farm mechanisation, but it was nonetheless the time of change from the traditional horse to the emergent tractor. Ford were pre-dominant as the market leader of the day. A decade later came Ferguson.

The commercial potential of the Championships was evident as ear-ly as 1932 with the National Media reporting the make of the winning

Recallsplough mostly Pierce and Star and the competing manufactures were quick to seize the opportunity. The name of the winning competitor would also be printed. J.J. Bergin put his entire talent, drive and enthusiasm into the NPA, and within a few years it had become one of the major national an-nual events in Ireland, attracting pub-licity, manufacturers, traders and in-evitably the senior politicians. Eamon de Valera, President of the Executive Council of the Irish Free State was pictured at the match in 1938 in Oak Park, Carlow with the caption “Man of the People”. In 1939 twenty four companies exhibited at the Match in Killarney.

In the late forties and early fifties mechanisation ended an era of horse traction and as a last nostalgic ges-ture to the horse in award form, came in 1951. The Irish ropes presented a pair of Irish made reins to each com-petitor and team manager.

The signs of change were long in evi-dence with a tractor appearance and demonstration in 1932. The NPA in-troduced the tractor competitions for the first post war championships in 1946 and was sponsored with a mag-nificent trophy for the supreme cham-pion was Vigzol Lubricants. By the end of the fifties the noise of motor on plots demonstration and competi-tion arena could be heard for miles. In the early years the competitions were predominately Horse Plough-ing as farm mechanisation was in its infancy.

World War erupted in 1937 but de-spite all the turmoil all over the World the National Championships were

Rural Interest By-gone Days

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held, but the world crisis put a slow down on the progress of mechanisa-tion.

At the event in Ballinasloe in 1944 as many as 90 pairs of horses were bor-rowed in the area for the Champion-ships.

In the early post war years inter-est in machinery was regenerating and the NPA introduced the tractor competition which was confined to makers, importers or distributors in 1946. Using what was known as the ‘Iron Horse, B.M.B., 2 Wheel Tractor, Trusty or Auto-Cult ranging from 3 ½ hp to 6 hp. The first National Senior Tractor Championship emerged in 1949.

The late 40’s and 50’s saw a huge transformation which would be marked in history, as this point for-ward saw the demise of the horse and the growth of horse power.

The ploughing was an ideal venue to show and demonstrate new inven-tions and in 1948 the Rotary Hoe, Clifford Rotary Cultivator, Howard Rotavator, Disc Plough, the one-way plough and the gang disc harrow were additions to the exhibition.

By 1955 the National Ploughing Championships became a 2 day event, sparked by the increasing number of competitions and the grow-ing exhibition was gaining broader recognition every year.

By the early seventies the machin-ery exhibition had grown beyond all expectations and demonstrations proved to be of great interest to spec-tators. The 1973 World Contest was a 4 day event with an attendance of over 100,000 people, 25 countries took part and the event was a huge success.

Until the 80’s, the Ploughing was pri-marily a place for farmers and exhibi-tors. But things started to change and more women and farm families start-ed attending the event. While keep-ing the focus of the event primarily

agricultural, the event was in obvious need of some diversity.

At this stage the ICA and Country Markets started giving cookery and craft demonstrations.

The ESB introduced the National Brown Bread Baking Competition, Teagasc and the National Dairy Council also introduced an interesting programme to their exhibition. NPA

started using Trakway for internal site roadways from the early 80’s.

Today the event costs in the region of 3.5 Million Euro to stage each year. There are now Ploughing Associa-tions in every county in the country. The Irish National Ploughing Champi-onship is the biggest national plough-ing championships in the world and one of the largest agricultural events in Europe.

Rural Interest By-gone Days

Rural Interest Business

The Wood Wizard

A labour of love where each piece is unique “you don’t know what you have until you start working with it” says the master craftsman.

When the Roscommon native works in his little shed he is always focused on the piece of wood, taking it through a process from finding the right tree to milling it and seasoning it so that it is ready for the workshop. Malcolm designs handmade pieces based on the natural form of the tree where pos-sible, with straight-line designs due to defects in the wood itself. I want to get the message out there to support local craft producers; a hand carved product has more quality and longev-ity than any mass-produced product.

A gifted craftsman who has a real love for working with wood especially our native trees, over many years working in Ireland and Europe creating picnic areas in children’s adventure play-grounds, chairs, tables, kitchen and decorative pieces, commissions and gifts for special occasions. He is end-lessly creative and this combined with an unflinching desire to maintain the natural beauty of the wood leads to a very unique and beautifully finished piece of work.

As I cast my eye over the different pieces of wood around the workshop our conversation is peppered with stories of these pieces each with their own identity, we stop to admire a plate

and bowl made from a Burr wood that came from the gardens of Aras an Uachtarain. The striking design, the grain of the wood with its lovely rich colour is finished to an exceptionally high standard using natural oils as op-posed to lacquers and varnish. A mag-nificent finished piece of work ready to add beauty to any dining room for many years. Malcolm points out that as a craftsman he tries to express his love of handmade pieces and feels the greatest satisfaction in knowing where the wood was sourced, know-ing the customer is happy with who it was that made their individual piece as no two items he makes are the same.

The Grassroots Magazine’s Kate visited Malcolm Mc An-drews at his workshop near Innishannon Co. Cork to see what the wood wizard can do with his craft and his affiliation with each piece.

www.malcolmmcandrew.com mail:thewoodwizardmalc@hotmail.com

by Kate O’Donoghue

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FARM Forestry

Meet

As Grassroots Magazine drove the scenic winding road along the banks of the River Lee, passing the Inn-iscarra dam, it was evident that we had entered a rural area full of enterprise. As we approached the large sign at the side of the R618 direct-ing us off the road, I imag-ined we could be forgiven for thinking we were driving up to a typical Irish farm. However, what greets us is one of Ireland’s most suc-cessful engineering compa-nies serving the agricultural industry worldwide.

We receive an extremely warm greet-ing. The courtesy offer of tea or coffee even had a surprise ending that made us feel like part of the family imme-diately. When I say family, I mean it in all aspects of the word. O’Donovan Engineering is to this day still very much a family run business and the close staff unity, with some staff there over 30 years, also gives a sense of a close family unit.

Set up 35 years ago in a chicken shed on the family farm, the company has expanded to employ 36 full time staff. The operation quickly started taking over the farmyard, it moved into a cattle unit before soon needing more buildings.

The big development was in 1998 when the modern office block and stor-age unit was built. To this day, more acres around the premises are being converted into storage and holding ar-eas. Processes are being modernised and practices are becoming more effi-

cient with regards to waste and staff time.

When Damien O’Donovan started engineering, it was the need for long lasting agricultural equipment that in-spired him. Nobody was galvanising products in the sector at the time so Damien launched his first product into the market – a calf dehorning crate.

35 years later, the O’Donovan’s are now going back into farming and this is the reason for our visit. The ODEL Research Farm is a new development to aid the Firm with research and prac-tical testing of their products. A new shed has been constructed near the manufacturing premises where all dif-ferent products from their wide range have been fitted to test performance of animal, equipment and labour ef-ficiency.

Damien explains the reason behind the development “We have worked very well with the test farmer structure over the last 35 years but there were draw backs when it came to engineer-ing and training purposes. We couldn’t arrive out on a test farm with an engi-

neer whenever we wanted to because the farmers could have the animals out in the field and we would be looking to have them in so we could examine whatever aspect we wanted.”

The shed is set up to be flexible for whatever equip-ment that may be required. The Cow Comfort Superloop cubicles are fitted with dif-ferent types of fittings. Each cubicle has different mats or mattresses fitted from the range distributed by the com-

pany, be it the Huber Technik Softbed, Comfort roll or the Dobro range.

The company’s range of feed barri-ers are also on test from the highly successful Cow Pow, Ultra Safe and Swing Over. Some new innovations will also be put through their paces at the research farm.

A lonely ram was the only occupant of the facility at the time of our tour. He stood in comfort on the sheep slats however interrupted regularly with his calls to the nearby flock of ewes. Shortly, Damien will bring in all ages of cattle and sheep as the facility will house livestock over winter for the first time.

On our visit to O’Donovan Engineer-ing it was evident to see why this firm is the reputable business that it is to-day. Hard work, good value and top class products have earned them all the success they have had to date and we here at Grassroots Magazine wish them many years of continued success in the future.

When people talk about rural enterprises serving a community, O’Donovan Engineering in the Lee Valley in county Cork should be used as the perfect example.

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GEA Farm Technologies acquires Milfos International Limited

GEA Farm Technologies has increased its expertise in pastoral based dairy farming with the acquisition of the Milfos International Group.

With its headquarters based in Ham-ilton, New Zealand, Milfos is a lead-ing designer and manufacturer of in-novative dairy technologies offering a comprehensive range of milking, cool-ing, stalling and automation solutions along with service and maintenance programmes focused on grazing farm applications. This acquisition clears the way for GEA Farm Technologies to fully participate in growth opportu-nities within all pastoral farming mar-kets worldwide and specifically within the key market of Ireland.

“This acquisition is another important step in the GEA Farm Technologies Total Solutions Strategy. The Milfos

product portfolio enables us to better meet requirements of grazing markets by offering the best tailored solutions.

“This acquisition offers significant benefits to our customers. Our com-panies share strong common values and innovative spirit. These elements are at the heart of our daily activities and our drive to deliver technological advances that create sustainable val-ue for our customers into the future” says Jamie Mikkelson, CEO and Co-Shareholder of Milfos International Ltd.

In Ireland Bertie Troy & Eugene Casey of Grasstec introduced Milfos to the market a number of years ago & made a great success of grass based milking systems. Grasstec will contin-ue to be a Milfos dealer, with distribu-tion & sales now being operated from our GEA FT offices in Carrigtwohill, Co Cork,

Tim Knowles, General Manager of GEA Farm Technologies Ireland, add-ed: “This addition to the offering of GEA FT Ireland will further strengthen our product range and help us to be the Total Milking Solutions provider to all dairy farmers in Ireland.”

Milfos, exporting to more than 20 countries, was formed in 1987 and has more than 100 employees. It has a strong background in precision stainless steel manufacturing and the company has diversified into electron-ics, plastics and mild steel products. With a policy of adopting in-house manufacturing the company controls all aspects of the product life cycle, in-cluding research, design, production and delivery.

Milfos under the GEA FT umbrella will join Westfalia Surge, Houle, De Boer & Norbco as a valued addition to our branded product lines.

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FARM Forestry

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FARM Forestry

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Forestry

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Moynalty in County Meath has been named best of the 832 towns and villages that entered this year’s SuperValu National TidyTowns competition.

Moynaltyclaims TidyTowns again

The announcement was greet-ed by great celebration at the awards ceremony in The Helix in Dublin.

On hand to present the prizes was Mr. Phil Hogan, T.D., Minis-ter for the Environment, Commu-nity and Local Government and Mr. Martin Kelleher, Managing Director of SuperValu, the com-petition’s sponsor. The Helix was packed with representatives of Ti-dyTowns groups, from all over the country, eagerly anticipating the announcement of the winners.

Moynalty also claimed the award of Ireland’s Tidiest Village.

Other winners included Kenmare, Co Kerry which received the award for Ireland’s Tidiest Small Town, Killar-ney, Co Kerry received the award of Ireland’s Tidiest Large Town, and En-nis, Co. Clare retained their title as Ireland’s Tidiest Large Urban Centre.

Speaking after the awards Minister Ho-gan said: “This is a fantastic achieve-ment for Moynalty after 53 years in the competition; a really worthy winner. My congratulations to Moynalty and all of the other prize-winners today. I am always impressed by the ambition and enthusiasm of all those involved in the TidyTowns effort. These people volunteer their time, effort and exper-tise, year on year, to help make their communities better places to live and work in. The results of their efforts are obvious in the attractive, well cared-

for towns and villages we see through-out the country. It is clear that working together, getting to know your neigh-bours, and getting things done in-creases peoples’ pride in where they live and helps to build vibrant com-munities. This is why I am delighted to see this competition continues to sustain great interest, even after 55 years.”

The Minister also thanked SuperValu, the competition’s sponsor. He said: “I would like to thank SuperValu for their continued sponsorship for the past 22 years. SuperValu has been inte-gral to sustaining and developing the TidyTowns competition, through their financial sponsorship and the sup-port provided to TidyTowns groups by their local stores. An integral part of SuperValu’s promise to its customers is “We believe in Local”. Through their

continued sponsorship of this com-petition, they have proven that this is not just something they say, but also something they do”.

Martin Kelleher, Managing Director, SuperValu added: “SuperValu Tidy-Towns is the public expression of the work countless individuals under-take to build community spirit and make their local area a better place to live. SuperValu together with its countrywide network of local retail-ers is - through the continued spon-sorship of TidyTowns - committed to helping build and support vibrant local communities. I am delighted to congratulate this year’s winners

and to recognise the commitment and dedication of TidyTowns committees nationwide who make such a real dif-ference at a local level”.

Interest in the SuperValu TidyTowns competition has been consistently high in recent times with the num-ber of entries exceeding 800 each year for the last three years. This year communities were encouraged to ‘Help their communities shine’ in a promotional campaign by the Depart-ment of the Environment, Community and Local Government and sponsor SuperValu.

The TidyTowns competition is or-ganised by the Department of the Environment, Community and Local Government and sponsored by Su-perValu. The TidyTowns competition has been sponsored by SuperValu since 1992.

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European Rally 2013Macra hosted the Rural Youth Europe European Rally 2013 in Gurteen Agri-cultural College in Roscrea, Co. Tip-perary in August.

The Rally is a leadership programme of workshops and activities that cater for over 100 participants from rural youth organisations across Europe.

It also gives the participants the op-portunity to meet and gain an under-standing of their European comrades from other rural and farming back-grounds.

There were many speakers visiting throughout the week long event to help in the workshops covering top-

ics that included Social Capital, Euro-pean Citizenship, Advocacy and living libraries.

As part of the Rally the participants had the chance to experience the Irish hospitality first hand as of local host clubs.

Limerick Macra member’s entertained guests from Austria, Scotland, Po-land, Latvia and German which incor-porated an adventured to Co. Clare to explore the sights of the cliffs of Mo-her and the Aliwee caves, while also attempting a game hurling.

European Rally visitors at the Aliwee Caves, Co Clare. Left to right: Leva from Latvia, Andrea from Austria, Jane from Scotland and Ania from Poland.

A young dairy farmer from Bantry, Co. Cork has won the top award at Macra na Feirme’s FBD Young Farmer of the Year. Following a challenging inter-view process, John Buckley, 27 years old, was announced as the winner by Edmond Harty, the Ernst & Young En-trepreneur of the Year 2012, and CEO and Technical Director of Dairymaster.

Mr. Harty acted as Chair of the final adjudication panel and announced the winner on Tuesday, September 3rd at an awards ceremony in the Dunraven Arms Hotel, Adare, Co. Limerick.

John has won a specially commis-sioned art piece by Irish artist, John Duffy, and a travel bursary worth €3,000. Substantial prizes were also awarded to second place winner Es-ther Walsh from Lismore, Waterford and third place winner, Peter Farrell from Kilmessan, Co. Meath.

Colm Stenson from Carrick on Shan-non, Co. Leitrim received the Special Prize for Community Involvement from Pat Smith, IFA Chief Executive, while Thomas Hassett from Moon-coin, Co. Kilkenny, was presented the Award for Innovation in Farming by Edmond Connolly, Chief Executive of Macra na Feirme.

Macra na Feirme National President, Kieran O’Dowd, praised the young farmers who had made it through to the national final, “Macra’s ‘FBD Young Farmer of the Year Awards’ showcases excellence among young, highly progressive farmers and rec-ognises their commitment to both the agricultural industry and their local communities. To support young farm-ers the Government needs to facilitate

and create the necessary supports in the current CAP and national budget process to encourage energetic and well trained young people to com-mence farming and support them in establishing sustainable and profit-able farm businesses. The supports and opportunities are now available under CAP for young farmers. How-ever, success or failure of this poten-tial golden era for young farmers will come down to choices by the Depart-ment of Agriculture on the provision of schemes and incentives to encour-age the next generation of farmer to deliver growth and expansion in the agricultural sector and contribute to economic development.”

The aim of the competition is to recog-nise and reward the top young farm-ers in the country. Entrants are judged according to a number of criteria in-cluding farm business initiative and in-novation, levels of farm efficiency and enterprise quality, farm safety and environmental protection awareness, as well as agricultural knowledge and community involvement.

John Buckley Claims Young Farmer Title

Rural Interest Macra/Youth

Visit Macra na Feirme on Row T, Stand Number 325, Block 3 at the Na-tional Ploughing Championships! Ma-cra is the only voice for young farm-ers in Ireland and we’ll be there to talk CAP, succession and land transfer as well as competitions, travel and hav-ing a great social life!

We have a hive of activity planned again this year! We will be launch-ing our Macra Gathering ‘Night at the Dogs’ on Tuesday, the 24thSeptem-ber at the Macra stand- come along to find out more about the Gathering taking place on the 30th November.

With so many competitions, festivals and events, Macra always has a lot to show at the Ploughing stand, whether it’s sports you’re interested in or you

Visit Macra @ ploughing

fancy yourself as the next FBD Young Farmer of the Year! We’re happy to have a chat with you about how you can get involved and maybe you’ll be attending the Macra stand next year as one of the many winners who visit us over the three days.

Macra have launched a range of new discounts and offers for members in-cluding 15% off FBD car insurance; €5.50 tickets in Omniplex cinemas on the 2nd Tuesday of every month; great discounts on phones and broadband with O2 and the student fare on Bus Eireann services.

There has never been a better time to join Macra – with membership from €20, it’s a cheap and cheerful social life with a difference!

On Wednesday, we’ll announce the regional winners of the Macra/ For-age Systems Silage competition at our stand. Over the three days, we’ll also be doing Farmskills demonstra-tions with the winners of our FBD Farmskills competition – they’ll show you how fencing and tractor skills are essential in modern farming.

Macra will host our annual “Macra Ploughing Class” in association with the National Ploughing Association. We are delighted that this competi-tion will take place again this year fol-lowing the 80th Anniversary last year. County rounds have been taking place throughout the country for the last few months and those winners will be go-ing through to the final taking place at the prestigious NPA Championships.

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Grassroots Magazine caught up with 2013 FBD Young Farmer of the Year winner, John Buckley. John had warned us he had answered enough of the same questions in all the other media interviews that he had done so he put us under pressure to come up with new ones.

Interview

We didn’t know which way we could go with the interview as he refused to answer a ‘if monkeys ruled the world....’ question. In the end we cut the brass monkeys and got down to the grassroots.

Grassroots: Briefly describe yourfarm setup?

John Buckley: I am a 27 year old dairy farmer from Aughaville, Bantry. I am in a milk production partnership with my parents milking an average a 156 cows per year in a 60/40 spring/au-tumn calving system. Milk is sold to Drinagh Co-op, Glenilen Farm and Durrus Farmhouse Cheese.

G: What is your vision of the dairy industry post quota?

JB: I believe we are entering the most exciting time for the Irish dairy Indus-try. I feel agriculture is at the beginning of a revolution. There are very ambi-tious targets set out in food harvest 2020 reports, and in the case of dairy the target is 50 % increase in output. I feel we will achieve this. We have a fantastic advantage with our ability to grow and utilise the best quality and cheapest feed for our animals - grass. We have to capitalise on this advan-tage and also sell the “green” image to the rest of the world. With the new Bord Bia and Dairy Quality Assur-ance coming on stream soon, we will have another string in our bow, and we need to continue marketing our dairy products as meeting some of the highest quality assurance standards in the world.

G: Where do you see yourself in 10 years time?

JB: I think my mission statement sums up my aim the best really, “To run a highly efficient (Top 10%) Dairy Farm, that strives to be innovative and profitable whilst ensuring an en-joyable life for both family and Staff involved….”

G: Prior to winning the FBD Young Farmer of the Year, what previ-ous achievements were you most proud of?

JB: I was Student of the Year in the course i completed between Clon-akilty Ag College and CIT. I was on the

team who won the Creative Challenge competition in Macra back in 2007.

G: If you were Minister for Agricul-ture for a day, what would be the firstthingyouwoulddo?

JB: I would start the morning with a meeting with the Minister for Finance to stress the importance of the differ-ent young farmer reliefs which are crucial for the transfer of family farms from one generation to the next. Also the co-financing of Pillar two of the CAP would be high on my agenda. I would spend the rest of the day high-lighting the options that are out there for both generations to get involved and work together, to drive on the agri industry, to strive for maximum efficiencies, thus ensuring targets in the Food Harvest 2020 report are reached.

G: If you won the lotto what would you do with it?

JB: I’d keep farming until I had it all spent!!

G: If you were not a farmer, what would your ideal job be?

JB: That’s a tough one. I was born and reared farming. It’s in the blood. I think I would eventually end up farm-ing no matter what. It’s what I really enjoy doing. If I had to be pushed I think something like carpentry or en-gineering.

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FARM Forestry