Category Archives: Tasmanian Country

Depleted herds and a worldwide shortage of protein are among the reasons driving livestock prices to levels not seen before, says an experienced livestock buyer.

A new wine processing facility has begun operations in Cambridge, filling a void in the market by helping smaller producers take their grapes from vine to bottle to customer.

A new freight vessel longer than the Spirit of Tasmania and worth almost $162 million will be built creating more opportunities for local agriculture and aquaculture producers to get product to market.

Hydro Tasmania appears to have backed down in negotiations with Derwent Valley farmers over timing and compensation surrounding the lowering of Meadowbank Lake.

ANA Pimenta has a passion for farming and delights in showcasing to visitor high-quality King Island beef.

Van Dairy Ltd at Circular Head, plans to invest about $30 million on processing plants for organic milk and milk powder for the domestic and global market.

Branding of cattle has come a long way since the days, as often shown in movies, of hot irons sizzling the animal’s hide.

A program initiated in Tasmania – and now with national reach because of a $4 million funding boost – aims to help more than 700 small businesses, such as food producers and agri-businesses, to scale up into a sustainable operation.

When Matt and Andy Jackman moved to Tasmania they discovered their hardy Aussie Red cows were best suited to their land … and they became the secret of their cheese-making success.

The state’s dairy farmers are the most buoyant in the nation about their income prospects, according to the latest rural confidence survey by agribusiness Rabobank.