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Lesson One - The Big Idea
Understand about how to manipulate the production process of a product to ensure that the consumer gets a product that they want, through adjusting their management practices to suit the market requirements.
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Lesson Two Markets
· Market = a place where buyers and sellers meet to exchange goods and services.
· Identify a market’s characteristics. · Analyse market types. · Goods are things that we consume. · Commodity is another term for goods and services. · A service is a job that is done for you. · Segmenting a market. · Producers and consumers. Market Niche. |
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· What is a market? (see sheet)
· Market Forces – Section 1 PPT pg. 1-8. · Answer questions pg. 396 of DA. · Use the http://www.dairyatwork.co.nz/industry/3d- dairy/ to see where the markets are for milk. · Importance of markets to NZ. · Opportunities e.g. Happy Lunar New Year! Or Chinese New Year, is celebrated in many countries in Asia. Premium food items are served and exchanged among friends and family during the festivity. In 2017, a whopping $1.954 million of NZ horticultural products were exported to this continent. See Horticultural exports 2017diagram. · Read What is a market? Primary sector export returns tipped to rise by 10 per cent to $42.2 billion https://bit.ly/2F5iEz4 |
Lesson Three lamb production and markets
You are required to study a New Zealand primary product. For this standard, this means, a nationally significant agricultural and/or horticultural product in unprocessed or processed form that earns significant export earnings, or allows for self-sufficiency within New Zealand, or employs a significant workforce during production and processing.
These lamb carcasses have been graded and are ready for export. However, very little lamb (about 3%) is actually exported in the whole carcass form. Most is processed into the ‘cuts’ of meat wanted by certain markets, for example racks of lamb for overseas restaurants. |
Lamb meat is an ideal product to study as it is a major New Zealand export earner and fits all the requirements. In the year ended 2011, 19.7 million lambs were processes in export plants or abattoirs. This produced 355 tonnes of lamb and 92% of this was available for export.
LAMB
For meat production, lamb is a young sheep which is under 12 months of age, or which does not have any permanent incisor teeth in wear.
At birth, or within a week or two, a lamb has small front teeth on its bottom jaw.
These first teeth are called milk teeth and will last for about year (photo below left).
Between 12 and 18 months the lamb will grow two new permanent incisors. Once these permanent incisors are in use the lamb can no longer be sold as ‘lamb’ (photo below right).
For meat production, lamb is a young sheep which is under 12 months of age, or which does not have any permanent incisor teeth in wear.
At birth, or within a week or two, a lamb has small front teeth on its bottom jaw.
These first teeth are called milk teeth and will last for about year (photo below left).
Between 12 and 18 months the lamb will grow two new permanent incisors. Once these permanent incisors are in use the lamb can no longer be sold as ‘lamb’ (photo below right).
PRODUCTION PROCESS
Production process refers to the sequence of farm management practices from establishment until harvest. The order of the production processes is sometimes called a schedule of operations. In the case of lamb management practices include everything from establishing the breeding flock of ewes to getting the lambs ready for transport.
Production is everything the farmer does to the lambs on the farm, but not things that happen once the lambs leave the farm. What happens at the meat processors (meat works or abattoirs) would not be included.
Production process refers to the sequence of farm management practices from establishment until harvest. The order of the production processes is sometimes called a schedule of operations. In the case of lamb management practices include everything from establishing the breeding flock of ewes to getting the lambs ready for transport.
Production is everything the farmer does to the lambs on the farm, but not things that happen once the lambs leave the farm. What happens at the meat processors (meat works or abattoirs) would not be included.
MARKET REQUIREMENTS
Market requirements are the things that the market wants in the lamb. This includes:
For example, drenching will have a direct affect on lamb size (quality) and numbers sold from the farm (quantity). |
MARKET REQUIREMENTS
LAMB FOR THE LOCAL NEW ZEALAND MARKET Lamb is a very well-liked meat in New Zealand and is in demand throughout the year. Roasts are especially popular in winter, and chops and other cuts are popular for summer barbeques. About 28,000 to 30,000 tonnes of lamb (bone-in weight) is consumed locally each year. This is about 8% of New Zealand’s total lamb production and works out to around 7.5 kilograms (kg) per person per year. New Zealand producers aim to supply fresh lamb for most of the year since the demand is there. Red meat has many health benefits, such as being a source of iron. However, consumers are increasingly looking for lean meaty lamb to help avoid too much fat in their diet. Farmers need to produce meaty carcasses with a low fat cover to meet these market requirements. |
LAMB EXPORTS
Around 92% of New Zealand’s lamb meat is exported. Very little of the export lamb is actually exported as whole carcasses (3%). Most export lamb (97%) is exported in added value bone-in, or boneless cuts. These can be high-valued chilled product instead of frozen product, particularly to the European Union (EU) countries and North America.
Different value cuts go to different markets, which maximises the financial returns from lamb. The European Union (excluding the United Kingdom) and North American markets take high value cuts from the lamb carcass. An example of a high value cut shipped to the USA, is chilled lamb racks. These are a large component of that market. In contrast, China buys cheaper value cuts like shanks.
In today’s export market, a lamb carcass will be sold in many markets when cut (processed) into its marketable components (boneless, bone-in, high value, lower value). The meat itself can be exported in chilled or frozen form. High value chilled lamb exports in 2010-11 made up 25% of exports.
Around 92% of New Zealand’s lamb meat is exported. Very little of the export lamb is actually exported as whole carcasses (3%). Most export lamb (97%) is exported in added value bone-in, or boneless cuts. These can be high-valued chilled product instead of frozen product, particularly to the European Union (EU) countries and North America.
Different value cuts go to different markets, which maximises the financial returns from lamb. The European Union (excluding the United Kingdom) and North American markets take high value cuts from the lamb carcass. An example of a high value cut shipped to the USA, is chilled lamb racks. These are a large component of that market. In contrast, China buys cheaper value cuts like shanks.
In today’s export market, a lamb carcass will be sold in many markets when cut (processed) into its marketable components (boneless, bone-in, high value, lower value). The meat itself can be exported in chilled or frozen form. High value chilled lamb exports in 2010-11 made up 25% of exports.
MARKET TIMING
The volume of lamb exported to particular markets is a combination of the market requirements for timing and New Zealand’s supply capacity.
Markets want certain amounts of product at certain times. Product sent to a market when it is not wanted will not be sold, or could be sold very cheaply.
The following graph, of lamb supplied to the European Union, shows the volume supplied over each three monthly quarter for 10 years. Although the volumes each year vary, the pattern of timing throughout the year is the same.
Each plot shows the lamb shipped for the three monthly periods. In the graph, the years start at March and there are plots at June, September and December.
New Zealand consistently exports most lamb in the March quarter.
The volume of lamb exported to particular markets is a combination of the market requirements for timing and New Zealand’s supply capacity.
Markets want certain amounts of product at certain times. Product sent to a market when it is not wanted will not be sold, or could be sold very cheaply.
The following graph, of lamb supplied to the European Union, shows the volume supplied over each three monthly quarter for 10 years. Although the volumes each year vary, the pattern of timing throughout the year is the same.
Each plot shows the lamb shipped for the three monthly periods. In the graph, the years start at March and there are plots at June, September and December.
New Zealand consistently exports most lamb in the March quarter.
TIMING FOR THE EU MARKET
The tonnes shipped show that March is usually the biggest shipment quarter for lamb. The EU demand for lamb at Easter time is very strong and lamb sent in the March quarter meets that demand.
It also coincides with a time of:
The tonnes shipped show that March is usually the biggest shipment quarter for lamb. The EU demand for lamb at Easter time is very strong and lamb sent in the March quarter meets that demand.
It also coincides with a time of:
- High production in New Zealand. New Zealand lambs are five to eight months old in the March quarter.
- Low production on the northern hemisphere. The March quarter is the northern hemisphere spring and lambs are only being born then, so most are not at a saleable size.
There is also strong demand for chilled lamb at Christmas in the UK market.
SCHEDULE PRICES
The price paid by New Zealand meat processors varies through the year and reflects the prices they can get by sending the lamb overseas to reach markets for certain times. Timing to meet the peak demand will result in higher per kilogram (kg) prices.
Lamb schedule prices (cents per kg) tend to fall from December to March. Farmers considering growing lambs for these later months need to make sure that the increase in lamb weights is faster than the cents per kg drop in meat price.
Early season lambs (July, August and September) usually command a premium price per kg because of the scarcity of young killable lamb at that time of year.
Schedule prices also reflect the size of carcasses wanted for certain market opportunities. For example, the United Kingdom retail specifications for lamb are between 15–21 kg of dressed weight. If a meat processor is buying lambs for export to that market the price per kilogram, set for that weight range, will attract a premium. Carcasses that are too small or oversized for that market will have a lower schedule price.
The price paid by New Zealand meat processors varies through the year and reflects the prices they can get by sending the lamb overseas to reach markets for certain times. Timing to meet the peak demand will result in higher per kilogram (kg) prices.
Lamb schedule prices (cents per kg) tend to fall from December to March. Farmers considering growing lambs for these later months need to make sure that the increase in lamb weights is faster than the cents per kg drop in meat price.
Early season lambs (July, August and September) usually command a premium price per kg because of the scarcity of young killable lamb at that time of year.
Schedule prices also reflect the size of carcasses wanted for certain market opportunities. For example, the United Kingdom retail specifications for lamb are between 15–21 kg of dressed weight. If a meat processor is buying lambs for export to that market the price per kilogram, set for that weight range, will attract a premium. Carcasses that are too small or oversized for that market will have a lower schedule price.
Lesson four ESTABLISHMENT
Establishment is the starting point of the production of the product. In the case of lamb it starts with the ewes flock and the rams that will sire the lambs. Before choosing the ewes and rams the farmer should have a clear idea of the target market.
CHOOSING A MARKET
The choice of market will help to determine the production process (schedule of operations) for the production of prime lamb. Most lambs in New Zealand are produced for our southern hemisphere’s summer killing season.
The two main export markets are driven by the demand of the European Union (EU), where their winter Christmas market and the Easter market are both times when early season lamb is traditionally in high demand.
The choice of market will help to determine the production process (schedule of operations) for the production of prime lamb. Most lambs in New Zealand are produced for our southern hemisphere’s summer killing season.
The two main export markets are driven by the demand of the European Union (EU), where their winter Christmas market and the Easter market are both times when early season lamb is traditionally in high demand.
STORE MARKET
Store stock are lambs not in prime killable condition which farmers, or companies, buy to finish or grow on to prime condition. These are often sold at local sales yards. Stock agents auction them to the highest bidder at the sale. Store lambs are also sold directly from one farm to another by stock agents who negotiate a price between the seller and the buyer. |
OUT-OF-SEASON MARKETS
With increasing use of meat and year-round markets wanting 52 weeks supply for chilled product, contracts are offered for out-of-season lambs. For example, premiums can be paid for lambs available from July–October before traditional killing begins. To achieve this early lamb, hormone treatments can be used so that ewes can be mated outside their normal breeding season. Breeds like Dorset and Finn have a naturally extended breeding season that can be an advantage for growing lamb for this market. This early lambing can have advantages for areas with dry summers but good autumn/winter feed is essential.
Alternatively, to meet the out-of-season demand, late lambs can be finished in the following winter/spring, but these are not as sought after as new season lamb in some markets.
With increasing use of meat and year-round markets wanting 52 weeks supply for chilled product, contracts are offered for out-of-season lambs. For example, premiums can be paid for lambs available from July–October before traditional killing begins. To achieve this early lamb, hormone treatments can be used so that ewes can be mated outside their normal breeding season. Breeds like Dorset and Finn have a naturally extended breeding season that can be an advantage for growing lamb for this market. This early lambing can have advantages for areas with dry summers but good autumn/winter feed is essential.
Alternatively, to meet the out-of-season demand, late lambs can be finished in the following winter/spring, but these are not as sought after as new season lamb in some markets.
BREED SELECTION
In order to produce quality prime lamb, a major decision is the choice of ram and ewe breed (or cross-breed).
Farm location, type of country, farm policy (breeding own ewe replacements, for example) farmer preference and market signals all affect this decision.
Rams
The choice of ram will provide most of the genetic improvement for optimum lamb production. The choice of ram breed will determine if the lambs:
Rams can be selected to produce replacement ewe lambs for the flock or be terminal sires where the lambs are only bred for their meat. The lambs will not be kept as replacements and will be killed for the meat trade.
Breeds such as Texel, Suffolk, Poll Dorset and Dorset Down produce large lean carcasses. The last three all have low carcass fat depth. Breeds can be crossed to incorporate desirable features from each breed. Cross breeds made up from several different breeds are called composites.
Terminal sires (photo right) are used to produce meaty lambs that will be killed for the meat processing market.
These sires will be bred to have desirable carcass qualities like low fat and a high muscle ratio.
When crossed with the ewes the resulting lambs will have characteristics wanted by the meat trade.
In order to produce quality prime lamb, a major decision is the choice of ram and ewe breed (or cross-breed).
Farm location, type of country, farm policy (breeding own ewe replacements, for example) farmer preference and market signals all affect this decision.
Rams
The choice of ram will provide most of the genetic improvement for optimum lamb production. The choice of ram breed will determine if the lambs:
- are faster growing
- are earlier maturing
- produce heavy carcass weights
- are lean (have a low fat depth on the carcass) have a high muscle area on cuts like chops.
Rams can be selected to produce replacement ewe lambs for the flock or be terminal sires where the lambs are only bred for their meat. The lambs will not be kept as replacements and will be killed for the meat trade.
Breeds such as Texel, Suffolk, Poll Dorset and Dorset Down produce large lean carcasses. The last three all have low carcass fat depth. Breeds can be crossed to incorporate desirable features from each breed. Cross breeds made up from several different breeds are called composites.
- high milk production
- lambs with high growth rates
- lambs with good carcass composition (weight, fat).
Terminal sires (photo right) are used to produce meaty lambs that will be killed for the meat processing market.
These sires will be bred to have desirable carcass qualities like low fat and a high muscle ratio.
When crossed with the ewes the resulting lambs will have characteristics wanted by the meat trade.
- high milk production
- lambs with high growth rates
- lambs with good carcass composition (weight, fat).
Selecting ewes with good lamb production characteristics and culling low producers results in increased flock performance.
Cross-breeding with Finns (Finnish Landrace) and East Friesians, which have a high lamb drop of about 260%, can introduce high fertility genes into a flock. This results in an increase in lambing by up to 20% or more.
A high-fertility crossbred ewe with triplets.
Ovulation rate and reproductive performance are heritable. Ewes with the Booroola and Inverdale genes have higher ovulation rates, but there are management issues in using these genes.
Rams can be selected to produce replacement ewe lambs for the flock or be terminal sires where the lambs are only bred for their meat. The lambs will not be kept as replacements and will be killed for the meat trade.
Breeds such as Texel, Suffolk, Poll Dorset and Dorset Down produce large lean carcasses. The last three all have low carcass fat depth. Breeds can be crossed to incorporate desirable features from each breed. Cross breeds made up from several different breeds are called composites. |
Ewes
Ewes vary in their ability to have:
Cross-breeding with Finns (Finnish Landrace) and East Friesians, which have a high lamb drop of about 260%, can introduce high fertility genes into a flock. This results in an increase in lambing by up to 20% or more. |
Ovulation rate and reproductive performance are heritable. Ewes with the Booroola and Inverdale genes have higher ovulation rates, but there are management issues in using these genes.
Lesson Five
- EFFECT OF LIGHT ON FERTILITY
Most breeds of sheep do not reproduce until the days become shorter in autumn. This is nature’s way of making sure that lambs are born in spring, when there is plenty of grass for lactating ewes to eat. (The gestation period for sheep is nearly five months.)
In both ewes and rams there is a hormonal response to decreasing amounts of daylight. Day-length affects sheep because:- The brain has an internal clock, which is set by light levels. When the days get shorter, the amount of melatonin produced by the pineal gland changes.
- The change in the amount of melatonin stimulates the pituitary gland.
- The pituitary gland then produces hormones that stimulate the reproductive organs.
In rams, semen volume and quality increase. In ewes, ovulating or ‘cycling’ begin.
Each cycle of 16–20 days consists of a brief period of oestrus or ‘heat’ (ovulation or egg release) lasting 24 to 72 hours, when mating can occur. If the ewe does not become pregnant in this time, she will cycle again.
NUTRITION
The amount and quality of feed are the end result of environmental inputs. Stock nutrition has a major influence on flock productivity and lambing percentage. Well-fed rams perform better. It takes approximately 50 days for sperm to develop and mature. So, when preparing for mating, improved feeding should start about two months before mating (January/February). Ovulation in ewes can be affected by long-term feeding levels and also changes in feeding levels. In general, higher ewe liveweight gives a higher rate of twinning.
The type of feed affects ovulation too, as it can be depressed by grazing ewes on some legume cultivars.
FLUSHING
Increasing feed levels is called flushing. It is carried out for 2–3 weeks before mating and can continue for a month after the rams are running with the ewes, depending on feed availability.
When ewes have higher bodyweights at mating time they are more likely to release eggs and conceive. So the number of ewes in lamb increases and the number of ewes with twins and triplets also increases.
SYNCHRONISATION
Synchronisation is getting ewes in a flock to ovulate at the same time. This is done to:
1.make ewes breed out of season
2 get an early lamb crop
3 shorten the period of lambing.
Introducing a ram, usually a vasectomised ram or teaser, early in the breeding season will encourage ewes to ovulate within 3–6 days but not get them pregnant. Hormones can also be used to achieve synchronisation.
TUPPING (MATING)
RAMS AND MATING
The topography and size of the paddock as well as the age, number and genetics of the rams available all influence the optimum ram to ewe ratio. Using fewer quality rams with a proven production record can increase production. A ram : ewe ratio of 1 : 150 can be used for well prepared rams on flat land, However, a ratio of 1 : 100 is more common, especially for younger or older sheep. Ram hoggets are mated at a 1 : 50 ratio.
Mating groups should have several rams so that if one fails there is a chance the ewes will be covered by another ram. A ewe will take several rams.
CYCLING
Ewes normally cycle every 16–20 days for about three months. The rams are often left in for two cycles (5–6 weeks plus two weeks) so a ewe not tupped in the first cycle has a second opportunity. Rams can be left for three cycles but leaving them for this long results in an extended lambing period.
To identify ewes that have mated, harnesses with coloured crayon are put on the rams. The crayon rubs off on the ewe and shows whether it has been tupped or not.
- The brain has an internal clock, which is set by light levels. When the days get shorter, the amount of melatonin produced by the pineal gland changes.
By using different colours for each cycle, it shows in which cycle she was tupped. This is useful for identifying groups for lambing and dry (non- pregnant) ewes.
The ewe (on the left) has a blue mark from the ram (left). This shows the ewe has cycled and mated with the ram but at this stage it isn’t known whether the ewe is pregnant.
Dry ewes will either have:
- no crayon marks at all (showing she never cycled and/or didn’t mate with a ram)
- lots of different coloured crayon marks (showing that she mated in different cycles but
didn’t get pregnant).
Shearing may stress ewes and prevent cycling, so it should be avoided before mating.
- SCANNING
Some farmers use ultrasound to determine which ewes are:- pregnant
- empty, or
- carrying multiple lambs.
If ewes are scanned then harnesses are not usually used as well. Empty ewes can be culled and those carrying twins can be separated from the rest of the flock and given appropriate feed.
The number and weight of lambs produced directly influence the gross income and profit potential. Heavy ewes have a higher percentage of multiple ovulations, and ewe weight and percentage of lambs weaned are directly linked. Individual lambs in multiple births may be lighter than single lambs, however, the total production will be higher per ewe with multiple births. 2C
To achieve optimum ewe weight a farmer may need to:
save feed especially for flushing
irrigate pasture
give ewes a larger grazing area
speed up grazing rotation
give ewes supplementary feed or crops, under difficult conditions
- pregnant
Lesson Six Feeding Pregnant Ewes
LAMB GROWTH
![Picture](/uploads/1/3/6/8/13686553/screen-shot-2022-08-08-at-7-42-00-pm_orig.png)
PASTURE FOR LAMB GROWTH
Pick up the worksheet from the front desk
For growth, lambs need to get energy and protein from pasture. The ideal pasture is one that provides high energy (from the grasses in the pasture) and high protein (from the legumes, usually clover, in the pasture). The higher the protein value in the pasture, the more muscle (meat) a lamb will develop.
Lambs will grow at a faster rate if the pasture has high dry matter (DM) and a high energy content (metabolisable energy or ME).
LAMB GROWTH
Dry stalky summer pasture contains a high percentage of DM (28 per cent) but its ME is very low (ME of 8). This pasture contains only 10% crude protein so its quality is very low and, overall, is poor feed for growing lambs on.
Lambs can eat about 4.5% to 5.5% of body weight per day. They couldn’t eat enough of this pasture to grow.
‘Mixed length leafy’ is a good quality pasture as it has a very high protein value (25%) and the DM (15%) has a high ME concentration (11%).
Lambs will grow well on short leafy pasture (over 200 grams increase in liveweight per day).
PASTURE MANAGEMENT
Short, leafy pastures are best for raising lambs on. To achieve this:
Pick up the worksheet from the front desk
For growth, lambs need to get energy and protein from pasture. The ideal pasture is one that provides high energy (from the grasses in the pasture) and high protein (from the legumes, usually clover, in the pasture). The higher the protein value in the pasture, the more muscle (meat) a lamb will develop.
Lambs will grow at a faster rate if the pasture has high dry matter (DM) and a high energy content (metabolisable energy or ME).
LAMB GROWTH
Dry stalky summer pasture contains a high percentage of DM (28 per cent) but its ME is very low (ME of 8). This pasture contains only 10% crude protein so its quality is very low and, overall, is poor feed for growing lambs on.
Lambs can eat about 4.5% to 5.5% of body weight per day. They couldn’t eat enough of this pasture to grow.
‘Mixed length leafy’ is a good quality pasture as it has a very high protein value (25%) and the DM (15%) has a high ME concentration (11%).
Lambs will grow well on short leafy pasture (over 200 grams increase in liveweight per day).
PASTURE MANAGEMENT
Short, leafy pastures are best for raising lambs on. To achieve this:
- the lambs graze with other stock, such as cattle, that will eat the longer, poorer quality feed
- or the lambs graze by themselves, then other classes of stock (such as cattle or older sheep)
are moved in to graze off any longer grass. When the paddock recovers to the short leafy stage, it is ready for the next rotation of lambs.