Polynesians arrived on Easter Island around the 5th century to find a well wooded island blessed with fertile soil to support crops, and abundant seafood resources. At its peak in the 15th century, Easter Island had a population nearing 10,000.

By the time the first Europeans arrived less than a century later the island was treeless. The removal of tree cover had caused massive soil degradation so that crops were no longer viable. With no timber to build canoes, fishing was restricted and the few inhabitants left were reduced to warfare over the few remaining resources, and cannibalism.

The story of Easter Island is the story of our planet in microcosm. With the active encouragement of our political leaders and the global corporates, driven as they are, by an insatiable appetite for profit, we are encouraged to aspire to a lifestyle that cannot be sustained from the available resources.

If the 6 billion people currently on the planet had the lifestyle of the average New Zealander we would need almost 3 planet earths to support it. If we all achieved the American dream we would need the resources of 5 planets. Think what the equation would be if we reach the projected population of 5 billion by 2050!

If, at the very least, we are to feed the growing population, we must protect the natural resources that provide us with the tools to do that. Soil and water may not be topics that capture the public imagination, they may not have sex appeal, but without healthy fertile soils and the water to produce crops we would face a grim future.

Current conventional agriculture is rooted in fossil fuels rather than good soil. Our preference for oil over photosynthesis to produce our food is a relatively recent phenomenon dating from the end of the second world war when munitions factories turned their raw material to the manufacture of synthetic fertilisers rather than weapons.

Super phosphate and urea have become the staples of food production and we are using more and more just to maintain current production levels or achieve marginal increases. Two commentators (Salmon and Joy, Fish and Game NZ) recently noted a 700% increase in the use of nitrogen fertiliser in the last decade. We certainly haven’t had a 700% increase in agricultural production in that time!

Synthetic fertilisers do nothing to maintain healthy soil structure or build soil microbial activity. Where nitrogen inhibitors are used as well they actually suppress the soil microbes that convert nitrogen to nitrous oxide. Nor do such fertilisers help build organic matter in the soils which is essential for ongoing fertility.

To compound the problem synthetic fertilisers are carbon costly. To make a tonne of urea fertiliser more than 5 tonnes of carbon is released into the atmosphere.

If the threats to our soil fertility were not enough we also have the problem that a proportion of the synthetic fertiliser we put on our fields, particularly the nitrogen based ones, ends up leaching into our lowland rivers. The current state of our rivers has had a good deal of publicity. None of the major rivers with farming dominated catchments are free from problems. Most are, at least at times during the year, unsafe to swim in. Unless we clean up our act we may become known as “down under and dirty” rather than “clean and green!” Organic farming is based on establishing and maintaining healthy soils, rich in organic matter that actually sequester carbon rather than losing it. This is achieved by developing an integrated system that relies on the resources within the system, such as animal manure and compost, to establish and maintain soil fertility. Pests and diseases are controlled systemically by creating conditions that first, support healthy animals and plants, and second encourage, for example, the natural predators of insect pests that help to maintain a balanced environment.

We know enough now about organic farming to know that it can be as productive as conventional. In adverse conditions such as droughts, organic systems can actually yield more because of the superior water holding ability of their soils.

If New Zealand is to get serious about restoring and preserving its unique natural environment and play its part in dealing with climate change, then we need to find a much more sustainable way of producing the food that is the powerhouse of our economy.

Humankind cannot continue to plunder the precious soil and water resources of the planet as if there were no tomorrow, or there will not be one. If we learn to work with nature rather than bend it to our current will, we can create truly sustainable agricultural systems that will support all of us in the future.

Author: Derek Broadmore, Chairman Organics Aotearoa New Zealand Derek Broadmore, OANZ

Making it core business. Responsibility for implementing sustainability initiatives is usually given to one of three people. The marketing person, the compliance person, or the person who is the self-confessed in-house greenie. All of these are perfectly reasonable choices, but usually none of them have the mandate to do anything except tweak existing systems. In other words, there is often little thought given to reviewing whole business systems in a way that aligns service delivery with the most efficient use of resources.

To compound things, active involvement and genuine interest from the CEO or senior management team is often lacking. Usually that is because the business leaders don’t fully understand how a smart approach to sustainability can really impact customer perceptions and financial performance. In short, sustainability is not seen as part of a core business improvement strategy but as an-add on to give a little windowdressing.

Taking a fresh look at your systems. Have you ever had someone come round to your house and suggest moving your furniture round to create a better and more flowing space? Of course, you wouldn’t admit it at the time but afterwards you give it a go and, voila, it works! Too often we just get used to the way things are and find it hard to be objective. It’s exactly the same with businesses. Systems and work processes evolve over time and become entrenched. All too often business processes have not been re-evaluated against a solid set of sustainability principles that can add a whole lot of value.

Taking a step back, or getting a fresh pair of eyes to look at the whole system can make a big difference. Someone who really understands what to look for will often find numerous options for enhancing processes to eliminate waste, save time or integrate new features that show your customers you really care about people and the planet.

Three ways to identify opportunities for continuous improvement. Sustainability is really all about removing risk and enhancing performance. Addressing all the issues usually takes time because it’s simply not possible to solve everything at once. To make sure that your sustainability initiatives can develop over time you really need to take stock of all the different ways in which your business is exposed to risk. Think of it as a comprehensive health check; often daunting, but with hindsight, always worthwhile.

To maximise the opportunities to improve performance and reputation you really need to identify all the ways that the business is currently exposed to sustainability related risks. This means looking across the whole supply chain, through to delivery and ultimate disposal. By drawing up a comprehensive list of all business impacts in three areas you can develop a comprehensive improvement programme to tackle them strategically and systematically

The list should identify all the ways in which your business:

1. affects the health or well-being of all the people directly or indirectly connected to the business (this includes staff and owners and includes financial and non-financial impacts)

2. generates any waste or emissions that contribute to the pollution of air, land or water (this includes liquid and solid fuels, toxic metals and all synthetic chemicals)

3. physically impacts the health of the environment or any natural system.

The list of impacts should consider the whole supply chain; your own business operations and logistics; as well as your customers’ use of your product or service, and the ultimate disposal of any products at the end of their life. In other words, it should be a full life-cycle assessment of your business impact. It’s really valuable to involve a small team of people from different areas of the business to develop this list, including a senior manager and preferably the CEO.

You’ll probably end up with a pretty long list; and there will be plenty of impacts that at first glance you will see as unavoidable or trivial. But remember, it’s natural to defend the status quo and you’ll benefit from a more objective view. The next step is to prioritise them into two groups. One group of impacts that can be addressed easily with little effort, and another for impacts that are more significant and arise from activities that your business is currently heavily reliant upon.

In each of the three categories, you can also record all the ways in which your business is currently providing a positive impact. This is a great way to identify where you are already doing well; and you may well be surprised about how much you are already doing without even knowing it.

Make it everyone’s business. The best way to integrate a business improvement strategy is to make it everyone’s business, and not simply allocate responsibility to one person. Sustainability initiatives are a business improvement process and should be seen in the same way as any other performance improvement programme.

Think about a sports team. Having one player responsible for improving the performance of the team is impossible if the rest of the team don’t understand what they are being asked to do and why. If they don’t see the benefit for themselves, they lack any emotional incentive to improve their game. This is where the need for top level support is critical. It’s up to the captain to make sure all team members understand what they are being asked to achieve and why. The team members can then take responsibility to make sure the job gets done.

A big challenge here is overcoming the perception that ‘going green’ is about hugging trees and pandering to the so-called lefties. A useful way to overcome this is to invite a wide group of staff to consider the prioritised list of impacts identified as areas for improvement. Ask them two questions:

Ask them two questions:

What are the benefits to us of improving our performance by reducing or eliminating these impacts?

Looking at our business as a whole, and putting to one side how things work right now, what are all the different options for us to reduce these impacts?

At this stage, encourage people to put forward any ideas, even the crazy ones. Not only is this a creative and fun exercise, but it will quite possibly provide some solutions that on reflection are not that crazy at all.

Create a plan. Once you have a list of ideas and initiatives for making progress you can make a plan, allocate responsibility and decide how to measure success. Identifying initiatives that can be implemented immediately and will save money is always a good place to start. Measure the savings and put them into a fund earmarked for other initiatives that might require a small investment.

The initial plan should also identify one or two more strategic initiatives that will take longer to implement. These should start to address the areas where your business is most at risk from increased utility and material costs; potential brand risk from consumer perceptions; or to capture opportunities of new technologies and market attitudes towards eco-friendly products.

Making achievement of the plan accountable and measurable is important. This should sit with someone senior who can clear any obstacles that arise and evaluate the tangible benefits being delivered. The plan should also be kept up to date as an evolving document. As initiatives are achieved, new opportunities for improvement should be taken on from the prioritised list to ensure a continuous cycle of business improvement.

Do you need a green label? Investing in a certification or environmental management programme can be expensive and may not necessarily achieve a continuous process of improvement or increase your sales. Good marketing initiatives based on genuine credentials are often just as effective. However, if your competitors are certified or your customers value an independent certification, it is worth investigating what’s involved and how much it will cost. Certifications are certainly no panacea, but used strategically in the right market circumstances they can add good value.

Article by:

Simon Harvey is a sustainable business improvement practitioner with BusinessLAB Ltd who consults to businesses and local government. He is also the current Executive Director of The Natural Step NZ, a nonprofit organisation that is accelerating change towards a sustainable society

021 808 300 twitter: @simon_harvey www.businesslab.co.nz www.simon-harvey.net
Simon on Linked In. “Planning for success in tomorrow’s world”

Mike and Bridget Parker of Kiwi Organics talk to The Green Living Magazine

What motivated you to go into organics and bio-dynamics?
Mike was working in the Kiwifruit industry from 1979-1989 and didn’t like the sprays and chemicals they used. The green spray programme wasn’t around in those days. It was the quantity and frequency of the spraying programme that he didn’t like. So when Heinz Watties approached us in 1990 to consider growing organic sweetcorn it seemed an obvious choice.

Our farm is bio-dynamic and we have been interested in this since the Bio-dynamic AGM in 1995. It has always felt like a natural progression that we would go there.

What is the added advantage for farming and growing the bio-dynamic way?
The bio-dynamic method of agriculture, developed by Rudolf Steiner in 1924, endeavors to encourage the natural tendencies of intrinsic activity in the building up of form and substance in the plants, soil and animals. For healthy plant growth it is necessary to apply several methods of management not directly to the plant, but to its surroundings. The more the farmer can bear in mind the entirety of his farm – fields, meadows, forests, livestock, and crop rotation – the more it can begin to shape its identity as an organism, with its individual place in the landscape. In this way the life processes in agriculture are intensified by comparison to those in nature. We are working directly with the natural systems around us and have become self reliant, rather than needing to outsource products which often have little traceability. Today, Broadlands makes and applies approximately 850 kilograms of Cow Pat Pit annually. This is made from organic cow manure and the BD Preps 502-507. We make our own preparations including 500 and all the products, apart from Basalt and Silica are sourced from our own property. So our fertilizer is an internal sustainable product sourced from within. It is better for the land and the food produced is of a better quality.

How long have you had the farm?
The farm is a family property founded by Mike’s parents; the area was primarily swamplands covered in rushes and Kahikatea bush. Mike was born here and we have owned it since 1991. Today the farm has a wonderful Kahikatea remnant, which we covenanted under QEII in 1994. The properties key attribute is its ability to adapt to meet demands as they arise.

Why did you decide to be certified by two certification companies?
In the early days the standards were very diverse. Different countries had a preference for a certain standard. Beef was exported to the USA, who preferred AgriQuality. Peas and red Kuri pumpkins were sent to Germany and Holland and the squash to Japan, all of whom preferred BioGro certification.

When working with customers today, we still find some have a preference for one of the certification bodies. It can make a difference to the timing of a contract. In the near future we hope to also attain Demeter certification and have also been asked if we will certify for Halal, Kosher and JAS. It is paramount to cater for all needs to respect the diverse cultures of our customers. We are working on this at present.

Going through the three to four years towards certification, was this a difficult time?
When we were part of the “lunatic fringe” we could do what we liked and now we are certified we have to do what we’re told.

Looking back, certification was great. It has encouraged us to have formal systems in place that in the business of farming can easily be dismissed. We were fortunate in that Mark Levick was our first auditor and his knowledge and experience gave us the strength to confidently give things a go … and another go! We are lucky to still have Mark in the organic system today.

In the early years it was much more personal and ideas were brainstormed and amazing information shared but today in big business there is not as much time for this. The paper trail is a challenge in itself. If the majority of paperwork could be accepted by all three certifiers with just one section on particular criteria, it would simplify the process for the producer. It may also encourage others to hold more than one certification.

How has certification helped you in sales & branding?
It has been fantastic, especially as the consumer has become aware that they can trust these logos and what they represent; certified organic products, sustainable and traceable. It links us globally and allows producers and buyers to work in harmony. We also have increasingly effective contact with our customers due to this.

What made you go into corn (maize)?
As 90% of the farm is 180 degrees flat, growing crops and fattening beef and lamb are natural choices. This district was one of the earliest maize/ corn growing areas. It is known to be the best region in the country to grow maize/corn crops because of its exceptional soil fertility and optimal climate (highest heat units). Maize has been grown at Broadlands since 1958. Mike; “In fact dad was one of the last people to ship maize and wool off the Tolaga Bay Wharf.” After that there was a decline in maize as returns in sweetcorn increased. Over the years our farms Broadlands and Fenlands have grown fresh market sweetcorn, pouch packed, and frozen kernel, (firstly shipping to Japan as Kiwi Organics in 1997), as well as stock grade grain maize, food grade maize and popcorn.

Today these dried products are further developed through a mill into gluten free corn flours and polentas.

Could you tell us about the Beef fattening?
Beef fattening is an integral part of the system at Broadlands. And of course horned cattle have a preference. A highlight was six years of exporting to America. “Dairy Today” dairy heifer graziers rotate through the mixed pasture paddocks with the beef and our Suffolk ram stud. These consist of herbs such as chicory, red and white clover, plantain, lucerne, yarrow, brome grass and timothy, to name some.

Why is your corn the best certified corn in the world?
Genetically Engineered crops make up a large proportion of global commercial production. Over 90% of these crops are grown in North and South America. Maize is the second largest world dominant transgenic crop with 41.08 million hectares globally. We disagree with genetic modification because; they do not encompass the values of sustainable land management and GM does not parallel natural systems.

Despite claims of possible health benefits, how can we accept the consumption of genetically engineered products when such systems do not value the environmental cost this type of farming has on the degradation of land, soil and air.

By holding validated organic certification we are assuring our consumer that our products do not contain any GM material and is a traceable, sustainable product. Buying certified organic produce is an assurance of quality and No GE! ‘A medium sized organic farm produces more sustainable food more efficiently than a large industrial farm (USA Food Safety Council).’

What is the value of corn for the customer and what benefits does it have? In other words why is it good for you? Would you consider this a carbohydrate?
Our wholegrain corn flour is an extremely popular product with bakers. Corn is rich in phosphorus, magnesium, manganese, zinc, copper, iron and selenium. It is a whole grain containing three parts, the kernel-bran, germ and endosperm. Bran, the multi-layered outer skin of the kernel contains anti-oxidants, B-vitamins and fibre. The germ contains many B vitamins, some proteins, minerals and healthy fats. The endosperm, the largest part of the kern contains carbohydrates necessary for cell metabolism, proteins, vitamins and minerals.

Maize-based fibrous food can help with many common health problems. The bran from maize has been found very effective in decreasing faecal transit times. Irritable Bowel Syndrome and other bowel based problems may be alleviated with its use.

These products are beneficial for strengthening the heart and circulatory system.

What can you make corn into?
Corn is one of the most important cereal grains in the world, providing nutrients for humans and animals. It also serves as a basic raw material for the production of starch, oil, protein, alcoholic beverages, food sweeteners, and fuel.

In the Kiwi Organics premises we mill pure products from the dried corn kernels. From this manufacturing process we currently produce Glutenfree and certified organic wholegrain cornflour, cornflour, cornmeal, fine polenta, coarse polenta, and corn bran. We also contract mill brown and white organic rice flour. This year buckwheat flour will join the race into consumers and bakers kitchens! Kiwi Organics produce kibbled and whole maize for poultry and dairy consumption. Many organic farmers find a kilo of whole maize fed at milking time calms the animal and helps milking become a happy occasion.

These products are pure food i.e. they have absolutely no additives to them at all and are 100% organic and 100% Gluten-free. The Kiwi Organics traditional milling process takes place in a dry environment; it is a gradual breaking down process where the endosperm becomes the flour, the outer skin is the bran and the shell is ground into polenta and cornmeal.

Explain polenta that you are famous for? It all started in Italy and now it is in Tolaga Bay…
The love affair with polenta began a quarter of a century ago while backpacking around Europe on our honeymoon. We became dependant on this palate pleasing, economical staple of Italy as a main carbohydrate. Little did we know its dietary advantages! Polenta has been eaten in Italy for over 500 years. During the harvest festivals the villagers celebrate with polenta, their local produce. It has remained popular in Italy and is a customary food, with popularity rated third, to pasta and pizza. Polenta is to the Italians what potatoes are to the Irish.

In fact, theories suggest that the Po Valley plains of Northern Italy align in fertility to those of Tolaga Bay! Some of the most fertile in the world.

In NZ we are finding customers are increasingly choosing polenta as an alternative staple due to the abundance of sprays used on potatoes since the arrival of the psyllid pest affecting the quality and safety of this crop.

If fact we joke that we’ll know when we’ve “made it” when we are able to attend Festa Della Polenta and other popular festivals, with troughs full of polenta cooking in the streets of Italy.

What are the other bi- products of corn?
Corn is becoming increasingly popular as a bi-product for recyclable and sustainable cups, plates and utensils. It can be used as a stockfeed supplement, biofuels and cooking oils; it serves as the base for some margarines, soap, paint, inks and textiles.

Another of your products is popcorn … Why popcorn?
Everything is going for it: It is a healthy, wholegrain snack food. Corn, including popcorn is thought to prevent cancer of the colon, breast and prostate. It is the only grain to contain Vitamin A as well as some of the B Vitamins and iron.

Popcorn started to be grown here in 1997 in response to a client request, with a small order of a few tonnes. This year we grew 170 tonnes of popcorn. Export is our main market. We really enjoy this side of the business. It would be great to see organic popcorn in movie theatres and video stores all around the country. We have had movie theatres tell us that it usually has less ‘black widows’ (unpopped grains) than conventional popcorn.

Mike, what made Bridget join you?
We were both born with a sense of adventure and a challenge does not frighten her. I guess she knew we would have non-stop challenges … and there have been many! I am probably the bigger risk taker, and Bridget often ensures a safety net is present.

How many acres do you have?
We have 376 hectares.

How do you achieve high production, efficiency and sustainability?
Building the quality of soil through vigilant management is at the heart of organic farming. It is important to diversify the use of the land through the rotation of crops and animals to enhance its properties and maximise production. This brings balance to the whole farm system. We use modern machinery and techniques to achieve high production and efficiencies. Green crops have been key since 1991. They help the biodiversity of the farm and add nitrogen and fantastic root structure to the soils. Over the years the properties have improved significantly.

Also … farming organically increases the amount of carbon stored in the soil. ‘Carbon is stored at a 28% higher rate in organically managed soil than in conventionally managed soil’ (University of Otago 2010). Low levels of on-farm inputs; the absence of supplementary feed requirements and carbon sequestration by land keeps organic producers at the leading edge of lowcarbon agricultural production.

What eco systems do you use?
Farming bio-dynamically allows us to be more self-sustaining and ensures we build the foundations of a successful eco-system. We encompass a bio-dynamic way of life, which involves the rotation of crops across the farming season. This process includes alternating the use of the land through a cycle to ensure the soil is productive, rested and fertile. The energy provided by the atmosphere and solar system as a whole provides a guide for the most favourable timing for planting and harvest. This system is all about a bio-dynamic balance where we work alongside nature in order to optimise soil health for the best possible crop production.

Bio-dynamics considers the farm as a whole living entity, working directly with the natural systems around us and encouraging us to become self reliant, rather than needing to outsource products.

What crops do you grow besides corn?
Currently we are
- Herb growing – basil, coriander and dill
- Maize, popcorn and buckwheat
- Dairy Heifer grazing
- Beef fattening
- Lamb fattening
- Suffolk and Wiltshire stud sheep (which we sell as ram lambs annually)

In the past we have also grown peas, tomatoes, sweetcorn (fresh and market processed), squash, leeks and potatoes. Mike’s favourite crop apart from corn grain and popcorn is peas. Unfortunately over the last few years processing has become difficult. One of our aspirations is to start a small pea processing company locally.

What happens when it pours and when it is very hot? How do you salvage the crops?
We plan the best we can and the bio-dynamic approach gives our crops the best chance of survival through harsh times. Occasionally Mother Nature gives us a run for our money. We have learnt to be flexible, intuitive and respectful of the land and climate. The crops we produce are well suited to the environment and warm climate of this district. Our modern machinery is minimizing compaction as it is on tracks. ‘People that fail are the ones that don’t get up that last time.’ Joel Salatin

I understand that you have also been asked by food companies to grow certain crops for them under a contract?
Yes, we have grown basil, squash, peas, and leeks for large scale processing companies. It has been a learning curve and we have increasingly moved into processing our own produce. With the bigger companies, the boardroom dictates the speed of the grading table. So when the opportunity came to us to develop our own processing facility we knew the planets were aligned. Today the world’s niche markets are offering exciting opportunities. Opening the mill created the chance for us to not only expand our business, but supports our values of sustainability and traceability, assuring the quality of our products right to consumption.

What has made you happy recently?
• November 2010 saw both our girls graduate from challenging four year university degrees in the areas of Graphic Design, and Physiotherapy. Our son returned home to work on the farm after six years away. His presence has taken a weight off Mike’s shoulders as he brings vitality and support to the long days.
• Watching the farm respond to our increasing use of the bio-dynamic preparations.
• Employing young university graduates at Broadlands to help with the increasing demands of business administration.
• This year, we had a fabulous popcorn crop.
• Our Cow Pat Pit is the best quality we have ever produced.
• We receive a lot of our inspiration and support from the people involved in this industry. The networking and building of the organic community and its strength around the world is incredible.
• New mill premises have made our staff and us very happy.

Tell us how your day starts and ends and how you go about planning for the seasons?
The day begins early with an abundance of emails, phone calls and cups of tea. As this business is run from home the smooth running of the household is the essential element for Bridget. Mike’s cell phone has replaced his sheath knife and the office travels with him on the four-wheeler. At this time of year he is closely monitoring crops, making decisions as to which should be harrowed, speed weeded or interred next. Rotating stock through their respective paddocks is done constantly. With six different crops and eight classes of stock, some days can be quite a juggle.

Some days we shoot to the mill, monitor products, discuss new ones, and all in between constant phone calls. Evenings see more phone calls, meetings and computer communications being juggled with preparing and consuming nutritious food. At the end of a day filled with a variety of indoor and outdoor work we like to come together as a family and reflect on the day’s events, catch up and enjoy each other’s company. From October through until April is our busiest time with the planting, maintenance and harvesting of our crops. Winter is the time when we focus more so on the distribution and marketing of our product and work to increase stock uptake in the niche markets. Over winter we also plant green manure crops, which restock the land with nutrients.

Do you have any free time at all to do the things you like for a hobby?
We all enjoy time at the beach with friends and family, fresh and salt water fishing but the farm keeps us pretty busy. “Bike riding is something I enjoy, especially after a long stressful day,” says Bridget, “and Mike and I both like to meet up with friends and share the ups and downs of farming life.

What are some tips for those who want to go into farming and growing crops?
• To maintain innovation, try to find bright bushy tailed self-starters and surround yourself with these young energetic individuals. Create an environment that everyone wants to be a part of and, if we help get the people around us get to where they want to be, then we will get there too. • Enjoy learning from your mistakes and encompass the knowledge that these will provide you.
• Do not give up.
• Find a great mentor, listen and ask heaps of questions!
• Read, read, read – there wasn’t much there in our day but there is now.
• Learn how to make fantastic CPP
• Good Soil = Good Plants = Good Stock = Good Meat = Good Health
• Source local, seasonal and artisanal whenever possible. Support your farmers market and grow your own, even if it’s only a lettuce.

Do you export? How did they hear about you?
Currently we are exporting our popcorn to Australia. In the past we exported to Japan, Holland, Germany, and USA. At present we are exploring our options with South Africa.

Our organic maize, popcorn, and buckwheat are also gluten-free, which gives a point of difference to many other manufacturers. The mill is also gluten free. The niche market for this product has a huge potential to increase both nationally and internationally.

What is your vision for the farm? For yourselves?
• To share our passion and knowledge of how organic living is a better way of life.
• To expand our export produce to an increased range of destinations.
• Broadening the land base – however – this would necessitate considerable further investment.
• Our vision for the processing side of business is to have a customised organic processing plant with capacity to meet increasing demand as necessary.

‘Success is a few good decisions made daily and failure is a few mistakes repeated often.’

Footnote: To clarify: In Australasia, corn is synonymous with fresh produce sweetcorn, and maize is traditionally a stock feed. However in America, corn is what we define as maize.

John and Jeanne van Kuyk from Aroha Organic Goat Cheese have farmed on their 50 acre goat farm since 2000 in Waihou, looking out on Mount Te Aroha, the mountain of love and are Bio Gro certifi ed organic.

Jeanne; “At that time we were milking cows and had a few Angora and Boer goats as an interest. We just love goats and have always had one or more since our arrival in NZ 30 years ago. However we always had this dream to milk dairy goats and produce organic goat cheese so once we became certified organic, we started off with 2 Saanen girls and soon we had 5 … then more … so plenty of milk!”

At that time there were no cheese schools around so a farm house cheese maker friend in Holland taught Jeanne, by email, how to make a Gouda type Dutch cheese.

“After one year of practising, and gaining many friends, who helped us get rid of all surpluses, we decided to take it a step further and got certifi ed with NZFSA in July 2004.”

“We are true Artisan cheese makers; this means we make cheese like it was done in the olden days – totally hands on – a combination of love, passion and art – true energy for body, mind and soul. We handcraft the Dutch Gouda type plain cheese and nine diff erent Herbal varieties – to name a few – Stinging Nettle, Fenugreek, Cumin, Nutty Nanny (walnut) and Pepperazzi (black pepper).”

All Aroha cheeses have received medals at the NZ Champions of Cheese Awards and four received Awards.

Jeanne says, “We also sell raw organic goat milk at the gate. As per NZFSA regulations we are allowed to sell 5 litres per household per day. People have to bring their own containers, to be used only for their own household. We have a big demand locally and some people travel from as far as Hamilton and Tauranga.

Our ultimate dream and goal is to produce raw milk goat cheeses one day.

Our girls are grazing on beautiful organic pastures and herbal lays so the milk they produce is full of healthy enzymes, vitamins and Omegas 3 and 6.

Sadly, pasteurisation destroys quite a bit of those very benefi cial health components.”

“We strongly believe that if animal health and hygiene are managed and exercised at an optimal level, there won’t be any health dangers whatsoever consuming raw milk products.”

John and Jeanne’s advice – “Never let go of your dreams. If you believe in them enough it will happen despite a few obstacles along the way.”

Designing an energy effi cient building especially for education centres is more common than not and solar water heating is one of the top cost eff ective features. The principles that need to be considered are relatively simple. However, solar expert Roy Netzer of Solar Group Ltd warns that it requires early coordination between the various building professionals in the implementation to ensure the best cost-eff ectiveness of the system. He gives some practical tips on best practice.

This article focuses on four principles: hot water storage; size of collectors array; roof orientation and pitch; and booster and energy control.

Hot water storage
Best practice solar systems storage is 150-200 percent of the daily hot water consumption. Storage in the case of education centres is vastly dictated by shower and kitchen facilities. Commonly, this is 300 litres without showers or kitchen and as much as 5,000 litres for showers, changing rooms and kitchen. An external solar storage could also be considered.

Size of collectors array
Collector array size in m² must be between: the storage size divided by 90 litres; and the storage size divided by 50 litres. For example, if storage is 2,000 litres, the array must be between 22 and 40m². Three other questions that will then be posed are:

• Is the roof big enough?
• Is it facing north?
• Is it shaded?

Roof orientation and pitch
To achieve optimum solar energy results, the roof should face between northeast and northwest. The roof pitch should be within 20º of latitude or – in other words – at least 20º in the North Island and at least 25º in the South Island.

Of course, frames can always make up for the gap between the roof direction and the required one, but they add to the cost and complexity of the job.

Booster and energy control
Solar systems are most effi cient when heating cooler water. Poor boost control can result in a complete malfunction of a well sized system. So, it is important to isolate between the boosting activity and the solar activity. This can be achieved by:

• Having solar as pre-heat, or
• Solar circulation at the bottom of the tank and boosting above it (dual coil), and
• Minimising the ring-main and other interfaces to the solar storage, and
• Allowing the solar controller to dictate the auxiliary booster.

New Zealand is blessed with abundant renewable energy resources compared to many other countries, and this has helped achieve a high percentage of renewable generated electricity in our electricity grid. Largescale renewable energy development, such as wind farms, geothermal, and hydro energy, already provides costeffective and ‘clean’ electricity.

Another way of harnessing the power of New Zealand’s renewable energy resources is through smallscale generation, also known as ‘micro-generation’. This is renewable energy generation on a domestic or household scale.

The motivation for homes or businesses to generate their own electricity using photovoltaic (PV) modules, small wind turbines, or microhydro schemes can come from the satisfaction of gaining independence from conventional electricity supply arrangements, or the desire to contribute to greater environmental goals. Improved security of supply and a favourable financial return can also be factors, especially for those whose home or workplace is located in isolated areas where generating their own electricity can be the only viable option. In many remote sites, off-grid power systems using renewable energy technologies are often more economical than relying on diesel generators, or financing the costs of connecting to the local electricity network. Even in well connected urban environments, technologies such as solar hot water is a good way to save on energy bills and reduce overall energy consumption.

What is micro-generation?
Micro-generation usually refers to electricity generation technologies that are a suitable size to provide partial or full power for your home or small business.

Energy efficiency and micro-generation
If your aim is to do your bit for the environment, it is important to remember that energy efficiency should come first. It is usually easier and cheaper to save a unit of energy than it is to generate a unit of electricity. If you are designing a new house, you have the opportunity to build in energy savings for years to come.

Tips include:

• Orient your house to make the most of the sun’s heat, including solar heated water, and passive solar design that minimises your heating and cooling requirements.
• Design your roof so a PV array can be built in or mounted at a later date. A north-facing roof is best, although some variance from this can still be suitable.
• For an off-grid home, minimise use of electricity for cooking and water or space heating: other options such as gas, wood stoves, solar water heating, or a wetback will be more cost effective for these tasks.

Source: This short article was compiled from extracts of EECA’s report entitled Power from the people: a guide to micro-generation. (November 2010). For a full copy of the report please visit http://www. eeca.govt.nz/sites/all/files/powerfrom- the-people-microgen-guidenov2010.pdf