NZ Dairy Autumn 2021

8 | nz dairy DAIRY PEOPLE » Talla Farm: Art & Jill Eastham More sheep dairying infrastructure needed Kim Newth I t has been an exciting five years for Art and Jill Eastham, who purchased a 60 hectare Wairarapa sheep and beef farm in 2016 and have since transformed the property – Talla Farm,west of Masterton – into a thriving sheep dairy operation. With their own prospects bright and with demand for sheep milk on the rise, the couple believe the time is right for New Zealand to embrace the pos- sibilities. “During last year’s lockdown, there was huge demand for sheep milk powder,” says Jill. “People really like the product and are recognising the value of it as a healthy food. Sheep milk also makes beautiful cheese, yoghurt and ice cream.” As Art observes, though, the nascent industry is limited by the small number of sheep milk processing facilities currently available. Shining exceptions ares Spring Sheep Milk Co, operating in the Central North Island and jointly owned by Pamu and SLC, as well as another processor, Maui Milk. Art and Jill have worked assiduously to improve flock genetics. They started out milking 70 sheep and have built their milking flock to 400, milked out of their 12-a-side sheep dairy shed. The milking season starts four weeks after lambing, running from late September/early October through to February/March. Talla Farm has breeding stock, sheep embryos and sheep semen available for those entering sheep dairy farming. “We’ve had enquiries from Northland to South- land,” says Art. “We’ve just about sold out of rams; there has been a lot of interest.” If there was government backing for investment in additional new processing facilities, he and Jill are convinced that sheep dairying would take off in other parts of the country, such as Canterbury. “This could be a huge export industry for New Zealand and it would also help alleviate the envi- ronmental impact on soils and water,” says Jill. Art and Jill have a background in sheep and beef farming, shearing and scanning that goes back more than 40 years. They were inspired to take up sheep dairy farming after attending a conference one year and learning about the exciting potential of sheep milk as a quality product. Their first year on farm was spent in a whirlwind of activity, converting the farm from cow to sheep dairying. They renovated and refitted the old cow- shed, re-grassed (favouring red clover, chicory and plantain), re-planted, re-fenced, installed effluent and water systems and renovated the old farm- house. Trading cattle are grazed with the sheep to take off the rougher grass and to assist with worm control. All lambs are finished on farm. Having started with a Coopworth flock, they then bought some promising rams from a breeder near Christchurch, who had been crossbreeding East Friesian, Awassi and Dorper genetics. “In the following year – and ever since – we have used imported East Friesian and Lacaune genetics from Europe to get the top sheep dairy genetics in the world,” says Jill. Another breed they’re bringing into the mix is Manech sheep, originating from the French Pyr- enees. The darker pigment of this hardy little sheep is a real advantage in New Zealand’s harsh sun. “We think New Zealand needs a good outdoor milking sheep.” Marleen spraying udders after milking. PHOTOS: Milking time at Talla farm; ewes returning to a new break of red clover after milking