The size of the farmer protests should seriously wipe the smug condescension off the Woke on Twitter.
I don’t think NZ Farmers have a working definition of socialism, communism or democracy if they are claiming Jacinda is making NZ a socialist state
Labour won their unprecedented MMP victory because Jacinda’s Covid leadership won over hundreds of thousands of 45+ female voters who John Key had won over in 2008 when they were in their 30s.
Those 45+ women voters want EVs and love the rebate, the naked truth is that the majority of Men driving Utes don’t vote Labour.
The truth is water quality now impacts everyone and the pollution of that water from dairy intensification won’t be tolerated.
The truth is climate change is real and we can’t allow cows to keep contributing to that.
The truth is Farmers are selling productive land to the Americans and Chinese and we must stop this for our own national interest.
The truth is the National Party are in decline and Farmers can’t get them to sell 49% of our state owned energy assets to create an irrigation slush fund worth $400million to convert as many square inches of NZ into intensified dairy farms!
The truth is that large scale corporate Dairy is a sunset industry with synthetic milk and meat likely to produce far cheaper and less environmentally damaging food, (plus an end of cruelty to the animals themselves)…
At a lab in San Francisco, scientists working for New Zealand synthetic dairy start-up New Culture are trying to work out how they can produce mozzarella that looks, tastes and very importantly stretches like the real thing. Across the Pacific at home in Auckland, the company’s founder Matt Gibson says, as a vegan himself, the plant-based cheese offerings that refuse to melt properly and fail to satisfy in the taste department drew him towards exploring yeast fermented dairy protein, that cuts out the need for cows.
Plant-based diets are moving from niche to mainstream as consumers become more aware of the issues of animal welfare, climate change and pressure to feed the growing population. And this shift is predicted to be a huge disruption for New Zealand dairy, as makers of lab-produced products race to take over the ingredients market our farmers rely on.
Yeast fermentation of dairy protein is not an entirely new idea. But figuring out how to make it cheaper than real dairy, minimising its environmental impact and getting over the hurdle of consumer reluctance towards genetic modification are still being worked out.
But New Zealand dairy insider, food technologist and founder of multiple dairy start-ups Danielle Appleton, says it’s other Californian start-ups using similar technology specifically to ferment dairy bulk ingredients that could bring New Zealand’s biggest export commodity to its knees.
The vast majority of New Zealand dairy ends up not as recognisable, nicely marketed products in the supermarket fridge, but as anonymous milk-based powders like whey protein and casein. These powders are mostly sold to big food and manufacturing companies as ingredients. Appleton says what comes from New Zealand paddocks ends up in not just obvious products like chocolate, yoghurts or packets of cheese sauce powder.
“When someone like me in the dairy industry thinks about milk, I think about the milk sugar that goes into paracetamol. I think about some of the ingredients used to make wine really crystal clear. Some other stuff that might surprise you are frozen foods, so often [dairy powder is used] to stop your chicken strips or bits of potato sticking together in the freezer and my favorite, [unusual place dairy ends up] is furniture paint.”
In Gibson’s lab, the milk used to make cheese is created by taking a gene that contains what he describes as the ‘instruction manual’ for a dairy protein. That set of instructions is then introduced to microbes, essentially teaching them how to make dairy proteins. When his scientists put the microbes in a fermentation tank, they ferment sugar, turning it into dairy. The scientists then harvest the proteins and combine them with plant-based fats to create a milk-like solution.
…it is time we amputated corporate Dairy before it collapses and drags the entire country into a massive economic black hole. Technology will leap frog dairy, and the millisecond synthetic milk and meat can meet consumer taste, flavour and texture at a fraction of the price, it’s over!
We need to create a sinking cap on the number of cows with a view to reducing any of the benefits Dairy have used to prop up their sunset industry and divert that resource into new industries, new technology and new research and development. As many Dairy farms need to be converted to forests as quickly as possible and focus needs to be on providing for the domestic market and not the international market any longer.
Farmers feed 40 million people but we need them to just feed the 5million of us!
Labour shouldn’t panic, these Utes & Tractors don’t vote for us, but if this anger spreads to the suburbs via Hate Speech backlash – we are fucked!
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