NZ Dairy Autumn 2021

| 87 nz dairy DAIRY PEOPLE » Neil & Glenda Gray Family farm model integral for couple Karen Phelps H auraki Plains farmers Neil and Glenda Gray are big believers in intergenerational family farming. The couple are fourth generation and daughter Teagan is the fifth generation to farm the land. “We are very passionate about the family farm model,” says Glenda. “Our aim is to farm in a sustainable way that at all times respects the environment, animals and the people.” Neil’s great grandfather George Gray settled on the farm in 1911. The farm at that stage was not in pasture and the cows roamed in the bush and were milked by hand. Neil and Glenda began farming after leaving university in the early 1980’s and purchased the farm in 1996. Since then they have added three neighbouring blocks of land and today farm on 160ha milking a herd of 500 cows. Next season Teagan will take on a second in charge role and assist a new farm manager. The goal is for Teagan to learn as much as she can with a view to her eventually taking over the farm one day to carry on the family’s proud farming tradition. Neil and Glenda see themselves in a mentoring role as they leave the day to day running of their farm to the next generation. “We want to encourage people and help them to learn so they can advance their careers,” says Neil. To further aid their drive to farm sustainably they have made significant investment in their effluent and irrigation system recently to ensure on-going compliance but also hopefully to result in better crops for summer feed. The new system, with pumping and irrigator includes a large lined storage pond and will mean they can irrigate over 40ha of their unit with plans to potentially extend this by 20-30ha, adding more irrigator lines, in the future. “It will give us greater control over when and where we irrigate,” says Neil. “Sufficient storage means easier management, which will be better for staff as before we had to spread every day. As we grow chicory close to the cow shed in the effluent area we are also hoping for better and more consistent crops.” The Grays’ operation also includes Buttercup Dairies, which produces raw A2 milk to sell from the farm gate. This venture comprises 20 cows and 7ha of their dairy unit and has become a thriving side business where they make significantly more per litre than they do from their commercial operation. Buttercup Dairies operates from a renovated old 12-aside shed where the Grays have constructed a building to house the shop and vending machine. “People want to know where their food comes from, that it is produced in a sustainable way, caring for the welfare of the animals and that their food is not overly processed. During the lockdown people had to focus on providing for themselves more and think about where they were sourcing their food from. This drove them to explore good quality locally produced food.” Glenda and Neil Gray’s dairy operation includes Buttercup Dairies which produces raw A2 milk to sell from the farm gate. Tony Hansby Integrity, always: Greenlea Premier Meats & Northern Livestock Services Providing Neil and Glenda Gray with all their Livestock Requirements Phone 029 868 6116 Email northernlivestock@gmail.com Web www.greenlea.co.nz 100% NZ OWNED AND OPERATED CHARTER D ACCOUNTANT E Pleased to support Neil & Glenda Gray P. 07 862 9090 www.hoogeveen.co.nz | office@hoogeveen.co.nz Specialists in Farm Accounting • Cashflow B udgeting • Fonterra Shareholding Advice • Farm Sale & Purchase A dvice • Equity Partnerships • GST • Livestock V aluation Options • Income Equalisation The raw milk, chilled to six degrees, flows into a 300-litre pod connected to the vending machine. Customers can buy a one-litre Buttercup Dairy branded glass bottle or bring their own container. The Grays say demand driven by the Covid-19 lockdowns has resulted in a sustained spike for Buttercup Dairies product. “People want to know where their food comes from, that it is produced in a sustainable way, caring for the welfare of the animals and that their food is not overly processed,” says Neil. “During the lockdown people had to focus on providing for themselves more and think about where they were sourcing their food from. This drove them to explore good quality locally produced food.”