TFWF#43: The great sales conundrum.

Its been busy on the farm since the flood. Not only has there been lots on fencing to be done we have also changed our structure for feeding, sorting and weaning the grower pigs, in addition to this we have also had eight litters in two months and increased the breeding herd to 22 sows.

Whilst we have been busy many of you might have also noticed that we have been absent from the markets, the cafes and the restaurants. Our disappearance from the outside world is due to, what I shall now call, the great sales conundrum (or GSC), brought about by a lack of good free range pork producers and a plethora of supportive customers.

The GSC is basically an over demand of product and whilst I know I am lucky to be in that situation I really don’t like letting people down, turning down opportunities or being sporadic in supply. In order to explain my conundrum in more detail I thought I might outline all the potential sales channels that we have, each with their own pros and cons and then I thought it might be nice for you all to give me some advice and feedback, via a comment on here or on Facebook.

Farmers Markets.

When we started the business we always planned to attend farmers markets, we chose Fielding and Thorndon because they appeared to be authentic grower markets. Unfortunately as time went on we found ourselves competing with a butcher from Wellington in Fielding and a general retailer selling meat from the store in Hawkes Bay at the Thorndon market. Despite this I really enjoy the markets, I get to meet a great deal of lovely customers and characters, I get direct feedback and its a great opportunity to grow business opportunities. I have also been able to try lots of different cuts of meat to see what sells best and showcase the quality of the meat. On the downside the markets take three days of valuable time on the farm, a day to prepare and two days at the markets, and the success of the day is very dependant on the weather. Financially the markets work for us because we sell direct to our customers and the only extra costs are the market fees and the fuel.

Hill St Farmers Market (Wellington)

Hill St Farmers Market (Wellington)

Online Sales.

We had always planned to sell product via the website but we never had enough stock to attend the markets and sell online. The flood changed all that when we were unable to get to the markets and had a trailer full of meat to sell. We thought it best to trial online sales and managed to sell out in 49 mins. After that first trial we continued attending the markets and also selling small quantities of meat packs online. In August we took a break from sales to focus on the farm and came back in September with a greater focus on the online side of the business. The packs have been selling very well, I have enjoyed the customer feedback from all over the country and without any middle men we make a full margin (less the costs of sales). Obviously it takes a day to prepare and pack and we worry about the delivery arriving fresh but so far all has gone well and we have successfully delivered over 800 packets of bacon and sausages. I do miss getting to meet my customers face to face but the gain in time on the farm is, at this point, much needed.

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Restaurants and Cafes.

I love working with the owners and chefs of restaurant and cafes. These are the people that challenge the preparation of food and have the experience to truly grade the quality of our meat against others, it is their feedback that helps me to provide better quality product to everyone. I have been lucky to work with some excellent restaurants who have respected the way we grow our meat and promoted Woody’s to their customers. But, with only limited stocks at the moment, we have to manage our profitability and therefore we focus on our direct sales via the markets or online. This means that we are not able to supply the chefs on a regular enough basis, or large enough quality, and will often loose out on opportunities.  My goal is to be able to work regularly with a small number of restaurants around the country as soon as our stock levels rise.

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Speciality retailers.

Without a doubt the best way to promote your product and your brand is to have product in front of customers all the time. Unfortunately markets are only once a week and selling online relies on customers to find you, not the other way around. Putting product on the shelves in speciality stores who promote quality, niche products associates our brand with theirs and  encourages sales on a daily basis. The downside is again that retailers also need to make money, to pay their associated costs, and with limited stock we simply cannot afford to be on too many of those shelves. Additionally, whilst speciality retailers are very good at explaining to their customers about the provenance of the food they sell we, as the grower, do not get to talk direct to our customers, something that I think is very important.

Supermarkets.

In my previous life as a consumer electronics executive I spent a lot of time selling to supermarkets. Unfortunately supermarkets have all of the bad elements of speciality retailers with none of the good elements. They are not willing to take the time to talk about provenance, they do not fairly share profitability and over time they gradually reduce the value of your product in the consumers eyes, normally by heavy and unwarranted discounting. Any farmer who works with the supermarkets knows that the vanity of a high turnover of stock is not a replacement for the low profitability. Of course nationwide exposure and a single point of delivery is attractive to some, but not us.

Having broken down the pros and cons of all our potential retail outlets I am keen to hear what you think we should do, and who we should focus on. At the moment our limited stocks means that we can only afford to concentrate on the markets and online store but we hope to be able to continue supporting the restaurants, cafes and small speciality stores that we currently sell too. Moreover the chiller trailer is currently out of action so we have to concentrate on online sales until some work has been carried out on the trailer, when that is fixed we intend to attend one market a months and sell online twice a month. Maybe one day we will have greater exposure across the country.

TFWF#40: What do you call a Farmer’s Market without Farmers?

As many of you will know I have always tried, and enjoyed, being very transparent about the farm and the business. The whole reason for writing the blog was to let my readers follow me on my journey and experience the highs and lows of a start-up business, choosing a niche market and using social media to help modernise the ageing New Zealand Farming community.

We have always had a singular mission to produce high quality pork and to raise happy pigs in an ethical way. Our pigs require more time and care to raise than those in intensive farming practices, such as free farming and those with sow stalls. We raise fewer pigs at a slower rate than intensive farms and this means our pork costs more, but tastes much better. We rely on the discernment, interest in provenance and knowledge of our consumers to create demand for ethically-raised, better tasting pork.

To achieve our goal we had to build our stocks by searching the country for suitable pigs and starting a breeding program. It is not possible to buy an existing herd of pigs from an intensive farm and free range them because they have been ‘genetically modified’ to suit their environment, instead we chose heritage breed black pigs more suited to outdoors. What this means is that we have less meat product and we therefore have to pick where we sell our meat very carefully to ensure our customers understand and appreciate our story. As of today we have 97 pigs on the farm, some are on the breeding herd, some are piglets and some are coming up to slaughter weight. I cannot simply buy in pigs or meat products when I have a shortage of stock and therefore sometimes I simply do not have anything to sell and reluctantly have to let down customers.

These are the challenges of my business and I very much rely on my carefully chosen sales locations to ensure the business can continue. In Wellington I have chosen to sell at and work with, the Hill St Farmers Market (soon to be called the Thorndon Farmers Market), because they are a small community based market with lots of regulars and very focused stall holders.

Hill St Farmers Market (Wellington)

Hill St Farmers Market (Wellington)

The atmosphere is great on a Saturday morning and regardless of the weather I can always rely on my excellent customers to pop along and say hello. I have been so taken by the Thorndon market that when they asked for stall holders to become trustee’s and help with the running of the market I was keen to join in. One major challenge for The Thorndon Farmers Market is that the location does not easily allow for the market to meet the terms of an Authentic Farmers Market, as governed by the Farmers Market NZ organisation. In respect for this authentication and the organisation the Thorndon market has opted not to become a member, yet.

In contrast my other market of choice, Feilding Farmers Market, is a proud member of the Farmers Market NZ organisation and has, for the last three years, been voted best authentic farmers market, last winning the award in 2014. At Feilding I am surrounded by people who bake, cook, create, squeeze, grow or produce their own food. Its definitely an eclectic bunch of people but full of like minded business owners who strive to produce a better product and impart their knowledge to their customers. In an environment like this both the sellers and the customers know that the stall holders are authentic and the competition is on a level playing field. Or so I thought.

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On the 13th February I, like most regular stall holders, arrived early at the market. The normal hours are 9am till 2:30pm but I like to arrive at 8am as often my customers want to get their shopping done before the working day starts. At 9am a large mobile butchery van arrived from Waikanae Butchery, a retailer based on the Kapiti Coast. Given that a butcher is by no means a farmer and that they are able to sell wholesale meat products everyday of the week in their retail store I was sure that this was a mistake and approached the market manager. I was initially told that they had not seen the paperwork and therefore had not been approved but, as they had arrived, they would be allowed to trade for the day.

To make my point very clear, I am not opposed to competition. I have spent most of my life working in Consumer Electronics which is one of the most competitive industries in the world. Competition is healthy, creates a better products and is good for the producer and the consumer. However, unfair competition is not healthy, it does not care about the customer or the product and often destroys the person or producer who was striving to improve the product in the first place.

Let me explain, my daily routine is to feed the pigs, I ensure they are healthy, have water, wallows and plenty of space. On a thursday I personally load the pigs and drive to Wanganui to the abattoir. Because of the rules dictated by the Ministry of Primary Industries I have to employ a butcher to cut the meat and produce the sausages, we work together and I manage him to ensure my product is treated well and no fillers are used. I pick up the finished product, label it and take it to the market. I am involved in every aspect of the production of my products, including the finance, marketing, social media and legislation. A retailer like Waikanae Butchery does not have to worry about the animals, their welfare or any part of the farming. Instead they are able to focus on on-selling meat products each and every day. When they run out of meat they buy more, they are not constrained by breeding cycles because they rely on wholesalers. They are not involved in the upbringing of the animals and therefore are not able to vouch for their quality of life, even if they can tell you the farm it came from. (In the case of pork, they buy from Murrellen Pork in Canterbury and the farm is actually Free Farmed, not Free Range (click here to read about the difference) and there are no rules to govern the number of grower pigs kept indoors.)

Feilding Farmers Market is run by a management company. To ensure our thoughts were clear another stallholder called Venison Bouche and Woody’s decided to make formal complaints about the arrival of Waikanae Butchery based on the 3 Golden Rules for Farmers’ Markets and their stallholders:

(1)    A Farmers’ Market is a food market (e.g. no arts, craft, bric-a-brac) with some exceptions for plants and flowers.
(2)    This food is produced within a defined local area (each market can define their local region)
(3)    The vendor must be directly involved in the growing or production process of the food (e.g. no middle men, on-sellers, wholesalers, retailers, etc… )

However it quickly became apparent that I had not initially been told the truth and actually “(FFM) have received and pre-approved the application from Waikanae ButcheryI” There explanation on how they met the criteria and had been approved was that “stallholders must produce or add value to locally grown primary produce. ‘Adding value’ could be as simple as roasting, preparing, cutting and packing produce. Local is a grey area and we have discretion by a case by case basis to go outside the set geographical boundary.” In simple terms the product can be deemed local even if it is from Canterbury and the stall holder would be deemed to be adding value if they simply pack the product. Under these terms any supermarket in the area would be able to sell most products if they can list on the packaging where the produce came from and prove that they have packed the product.

Wishing to take the matter to the committee for the Farmers Market, who had a meeting on Friday 20th, I asked the manager to provide the details of the stall holders on the committee but was told that this information was confidential and that my concerns would be passed to the Chair. The following Venison Bouche and I were sent an email to say that Waikanae Butchery presented to the committee and that their promises to work with the management team were accepted and they had been approved. Unfortunately I was not invited to present my opinion and with a one sided argument is was clear that they would be allowed to attend the market. As part of their application Waikanae Butchery offered to not sell Venison and ‘work with’ Woody’s Farm on the pork products that they sell, however as I said at the start of this blog my issue was not about competition but about the morals of a farmers market. As a result of the decision Venison Bouche have already pulled out of the market (you can buy online from them by clicking here) and I am hoping they will join us at Thorndon Market one day.

So what will Woody’s Farm do? Personally I enjoying attending the farmers market and Feilding market is about 40% of our income. As we build the business we need this income to keep paying for the pig feed, which currently costs about $2000 per month. It is indeed sad that Feilding is no longer an authentic farmers market and given that I was threatened “that the Market rules [state] Stallholders must channel all concerns thru the Market Management Team…”. perhaps the decision will be out of my hands. However I will be talking to my customers to see their point of view and I hope that you will help to support me. We have also started to sell through The Daly Larder on Fergusson Street so consumers will be able to get Woody’s Farm product almost any day of the week.

It is a very difficult path I have taken in setting up a free range pig farm and somedays it can seem fruitless, with unexpected challenges, but we are nere to stay and I look forward to working with all my customers in the future, where ever you are.

TFWF#35: the farm expands thanks to Chevon and Ruth

The lack of meat this month has brought home to me the importance of diversification. I had always wanted to diversify the farm and had initially planned to sell Free Range eggs, however I found the markets already had a number of egg sellers on board and didn’t want another. Given that we had invested in a Food Safety Plan for meat sales and bought a lot of chiller equipment it was natural to look at other potential animals.

Enter the Three Amigoats

3amigoats

I have introduced you earlier to these three characters and little did they know but they had given me an idea, Goat meat. Goat meat, or Chevon, is very low in fat and cholesterol, its tasty and most importantly for me it is a niche product.

Nutritional Data (per 100g) Goat Lamb Chicken Beef Pork
Calories 109 267 219 248 198
Fat 2.3g 22g 13g 18g 13g
Saturated fat 0.7g 9g 3.5g 7g 4.4g
Cholesterol 57mg 72mg 78mg 85mg 63mg
Iron 15% 8% 6% 7% 4%

Following my principles of supporting rare breeds I decided the best meat breeds for us to raise are the Boer and Kiko goats. Having carried out a fair amount of research on the rare breeds website I contacted a guy I knew had bred and sold goats in the past to see if he had anything for sale. A week later Reuben and I planned a trip to the abattoir in Wanganui to drop off three pigs and on the way back we headed to Tokomaru to collect a motley crew of seven random goats, a mix of Boer and Kiko breeds. They were not in great condition at the time and I insisted that he drench them and treat/trim their feet, we loaded them into the trailer (specially modified to ensure they could not jump out) and headed off back to the farm.

Knowing that goats are even better escape artists than pigs I had chosen the middle paddock of the farm for their current home. Long term I would like to able to let them graze the hilly and rocky land by the river but initially, to ensure they do not run away, I decided to off load them into a paddock in the middle of the farm which is surrounded but my own land and therefore lessen the risk of them getting onto the neighbours land and ending up on a dinner plate as ‘wild’ goat. Leaving them to exit the trailer in their own time I headed home for lunch. It wasn’t long before I noticed from the window that they had already managed to scale a fence and open a gate so as to be heading to the furthest hill on the property and off into the neighbouring forest. I jumped into Landy and headed off to wrangle the goats and bring them back to the paddock, as I sped through the stream and up the hill a cunning plan struck me.

Having shepherded the goats back into the middle paddock I put my plan into action. Using the lure of food I managed to get Emily, Michael and Charlie to follow me into the middle paddock – I intended to introduce them to the new goats and they would act as my disciples, spreading the gospel about the lands of milk and honey on Woody’s farm.

So the goats are on the farm, they are happy and settled. I believe two are pregnant and I have more to buy. Its a small start for our second farming exploit but I hope to be at the markets with Chevon before the end of the year.

In other news Ruth pulled a fast one on me and managed to drop nine little, perfect, piglets. She had been placed with Hugh on the 3rd May and last week she looked like she was getting close but I suspected the end of September, I was one cycle out. On the morning of the 3rd September I went to feed her to find  she was looking tired and was sporting very ‘used’ looking special lady bits. Heading over to the farrowing hut there were nine perfect, tiny piglets.

Ruth's nine little piglets, just hours after being born.

Ruth’s nine little piglets, just hours after being born.

The most surprising thing is that this is Ruth’s first litter, she is only 11 months old (was one of the original Wanganui 9 that I bought onto the farm last December), and she had farrowed by herself with no problems and no deaths. In addition a litter of 9 for a first litter is very good.

A birth on the farm is always a great event and easily makes up for the problems on the farm (Martha being barren and Jennifer struck with a bad hip/leg). Piglets are a great ‘waste of time’ and watching them is a joy. Just three days later Ruth was taking them for a walk around the paddock and showing great motherly form. We now have over 70 pigs on the farm, from just nine last December. We are starting to get serious…

On a final note I realised the other day that I talk a lot about the animals but not so much about the produce. This week we introduced our first Salami to the markets and in just two days I was sold out. Salami Caliente is a hot salami made with 100% free range Woody’s pork I will have more soon and in the meantime here are some photos to make you salivate.

 

 

 

TFWF#33: where I get interviewed and the pigs learn about electricity

Every week on the farm I have a number of work goals to achieve. Of course daily chores like feeding, pumping the water, testing the fences and checking the health of the pigs, all have to be done, but because we are still setting up the farm I also have a large amount of structural and livestock management projects to attend too.

This week/month the key goal is to wean the piglets, move the Sows from the rooted up land to grassy paddocks and introduce the gilts to the boars. Starting with Paula and Marigold, the Large Black sows who have clearly had enough of their 17 children, I have fenced off another section of the breeding paddock with four strand electric wire fencing and built another farrowing house.

pig, hut

One of the farrowing huts. Measures 2.4m x 2.4m, has no floor, it fitted with straw and pallet walls (which provide insulation).

Weaning piglets is something that I have not had to do yet so I can only rely on what I have read to find the best way. The Sows (mothers) are being literally drained by the piglets and they need to be moved asap to ensure all the pigs (mother and children) are healthy. The plan is to firstly move the sows into their new paddock and then construct a small pallet feeding ‘room’ that I can feed the piglets in, close the door and lift them into the ute (to transfer them to the grower paddock.) Having set up the paddock for the mothers I then needed to build a new Ark for the piglets in the grower paddock. Followers of my blog from the start will have already seen the Ark’s that I built months ago and by now I am pretty good at building stuff so I set to work.

The first job was to buy wood and having found my favourite timber merchant (Rangitikei Timber) I bought over $1000 worth of wood. Then I bought a mitre saw and with the help of a few half pallets and an old kitchen cupboard I built my first workbench.

With this in place I enlisted Reuben to help me cut the 4.8m lengths of wood in order to construct Ark3 (so named because it is the third Arc I have built). The Ark took about 4 hours, even with some major modification to the build in order to account for the roofing steel being too short (my fault).

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Ark3 – the latest addition to pig town.

Having completed all the works required for the big move all I need to do now is to move the pigs. Given that this is the hardest part of pig farming I managed to convince myself that I was too busy this week and left if for a another week. That said I will be immensely relieved when all the movements are complete.

One of the related issues to the piglets growing up is that they totally destroy the paddock and therefore the ground needs to be rested. Unlike the big ruts that the sows make the piglets just soften the top few cm of soil and in particular they like to dig around the boundary. As they create little waves of soft soil they gradually push it towards the electric fence line and once on the fence it earths and reduces the power of the shock throughout the whole farm. This week I had not got around to walking the perimeter to check for soil on the wire and Thursday afternoon I paid the price for not making sure the electricity was on.

As I went around to feed the pigs I noticed Hugh and Ruth (who live in a paddock that has an outer perimeter fence adjoining the DOC forest) were missing, thinking they would be in their hut I slowly made my way to their paddock, they were not in the hut. Panic took over me as I know that any escape outside the farm puts the animals at risk of being hunted (I live in fear of pig hunters thinking they have hit the jackpot and have since installed cameras and signs around the whole farm), I ran into the paddock and the far fence line.

I really didn’t have to go far because there, just behind an old 7 wire fence line, was Hugh and Ruth looking me straight in the face (with a sheepish look in their eyes). My heart stopped, how on earth did they get there, how would I convince them to come back and how would they get through the fence!

Now, if this was a Stephen King novel or a suspense thriller of some kind then the story is about to get very tense, the reality is a lot less interesting. Ruth spotted the green bucket I was carrying and like a Bambi version of a 100kg pig she launched herself through the fence and bounded towards me, ears flying in the wind. Hugh, a little more aloof, looked at Ruth and realised he was about to miss out on dinner and literally rammed the fence, lifting a section about 5 m long, and bounded over to the bucket.

That night I hastily put up a single strand of electric tape around the fence line and went to bed. The next morning they were still in the paddock and I set off to Feilding farmers market knowing that I would be out in the dark that night making sure that electric tape was working, secure and powerful.

This week I continued my marketing blitz and general climb up the ladder of fame with an at home interview with the Otaki Mail. Vivienne came round to see me and ask the tough questions, actually they weren’t too tough and she was a lovely lady. We chatted for a bit and then I took her for a tour of the farm. After a few cheesy photos of me with the pigs we returned to the house and the interview was over. I hope to be able to share it with you next blog.

This weeks ‘farm school detention’ comes in the form of a very tired piece of driving and all the blame is squarely placed on Fred. Having had a few late night and early morning I realised that I was starting to make a few mistakes. I had accidentally left the water running twice and drained the storage container (which causes a air blockage and silt build up), I was constantly forgetting things on the opposite side of the river and the worst was to come one very chilly morning.

As I was feeding the pigs in the breeder paddock, silhouetted by the snow capped Tararua range, I decided to take a short cut through one of the paddocks. The paddock was resting and so with no pigs in residence the gates were open. I had driven through this gate many times and at 2.44m wide it is a little wider than the car, not a problem for a careful driver. But this morning I was not careful, I was tired and as I took the corner too early I heard a terrible scraping noise as the gate post and the car met. Getting out the car, almost in a stupor, I was relieved to see that rather than the paintwork being destroyed all the way down the side of the car I had actually only just cracked, smashed and pulled off the plastic running board. Maybe not the $1000’s worth of damage I initially thought, but still I reckon Fred owes me a couple of hundred bucks.

And finally, before I go to bed, I would just like to thank all the customers that I met at Feilding and Hill St (Thorndon) last week. I love seeing the regulars and having a chat but I also like meeting new people and talking about what I do and why. Please keep coming, please keep telling me what you think about our products and most of all please say hello, even if you don’t need any delicious bacon, sausages or pork that week. THANK YOU!

Pork and piglets

The last two weeks have been the most exciting, stressful and rewarding weeks of my short farming career. After almost seven months of happy, healthy living in the paddocks it was time to start taking the ‘Wanganui 9’ pigs to the abattoir.
For the week prior to the trip I had started to coax the pigs from their own paddocks up the race and into the transit paddock. My paddocks are arranged so that by leaving the gates open and carefully placing piles of food they will basically do all the hard work for me. After just two days I woke up to find five pigs in the transit area. One of these was a pig that I had earmarked for breeding so she was to be transported separately to the breeding paddocks leaving four pigs to take to the abattoir.
The trip was planned for early Monday morning and to reduce stress on the pigs before the trip we planned to feed the pigs on the trailer Sunday night and let them spend the night there. Reuben came round on the Sunday night and we laid a trail of irresistible Korker Porker, succulent pig feed, up the ramp and into the trailer. The pigs smelt a rat and had no intention of climbing that ramp. A four hour battle ensued and having now enlisted Darren, Reuben’s father from Kapiti Free Range, we used pig boards, pallets, electric fences and physical strength to slowly direct the pigs up the ramp and into the trailer. After four hours we had managed to get just three pigs onto the trailer one by one. The first was easy, the second took about and hour, the third took the full four hours and the fourth beat us completely. We locked up the trailer, covered it for the night and my first trip to the abattoir was set to be just three pigs.
The next morning I was up at 6am to feed the rest of the herd and hook up the trailer, at 7am Reuben and I left the farm for the hour and a half trip to the Abattoir in Wanganui. Most abattoirs don’t take pigs for slaughter, preferring to focus on the greater numbers of cattle and sheep that most farmers bring. Because of this we are not able to use the abattoir ten minutes up the road in Levin but instead we had to search for a suitable abattoir and for us it is either Wanganui or Masterton, given that Wanganui is the shorter journey that was our destination.
Arriving at the abattoir I surprised myself by backing the trailer up to the arrivals lounge in less than twenty attempts and we opened up the back doors, the pigs looked around, looked at me and casually stepped off the trailer and trotted happily down the ramp into the abattoir. I mumbled a little ‘thank you’ to them as they left on the next part of their journey to help make Woody’s Farm commercially viable. It’s never nice to see your animals for the last time but they had an excellent life on the farm and through their food they will be remembered, a far better eulogy than the majority of intensively bred pigs would get. It was back to the farm for Reuben and I.

Two days later the circle of life was completed when Paula Deen went into labour and produced ten healthy and happy little piglets. This was my first experience of pig farrowing and I really didn’t know what to expect. I watched as she got close to farrowing time, her teats filled up with milk in the space of a day and almost hit the ground, she started to arrange the straw in her hut into a nest and her flat mate, Marigold, was clearly told to move into the other hut from now on. A few hours later I headed back to the hut for a checkup and Paula was already surrounded by nine little piglets, shortly after a tenth appeared and the night set in. Being focused on the health and wellbeing of my pigs I don’t use farrowing crates or sow stalls, the pigs give birth in their own huts and make their own nests, the downside of this is that a mother might, by accident, squash one of her babies in the night.

The next morning I gingerly walked up to the pig hut to see Paula and the piglets, there she was resting with ten little piglets gently and enthusiastically sucking on their mothers milk. I breathed a sigh of relief.

Claire and I barely had time to gaze on the piglets and take photo’s before Marigold herself retired to her own pig hut to nest and prepare for her farrowing. It was late in the evening as I watched her lay in her hut, gently grunting. The piglets began to come. After five piglets it was now dark and the rain was not letting up, fearing that I wouldn’t be able to cross the river to get home I left her for the time being with the intention to come back a few hours later. Unfortunately the rain got heavier and the Waikawa stream rose fast and furious, at 8pm I realised that I was not going to be able to cross the river till the morning. Cursing my iniabilty to buy the $150,000 bridge that bridgeitnz.co.nz had quoted me, I went to bed. The next day at 6am I was up like a shot, it was still dark and the river still high but I crossed in the tractor and walked the rest of the way to check on Marigold.

Waiting for me in the pig pen was eight little healthy piglets and one VERY tired mother. I laid some food in front of her and she slowly chewed it down, the piglets squeaking as she moved. As I looked around the hut I noticed a small black shadow and realised that my fears had been met, one little boy had not made it. I reached across and scooped him up in my hands, cold but still perfectly formed. As I mentioned before this is one of the drawbacks of free range farming, but it is also one of the realities of nature, we had lost one but we had gained eight.

In just two weeks we had taken three pigs to market, watched two mothers make nests, greeted 18 happy and healthy piglets and buried one. And to add to all that I ferried Ruth (the one pig I saved from the Wanganui 9) over the river to her new home with Hugh, a little bit of pig matchmaking.

Tomorrow we go to the Farmers Markets, its been a lot of preparation, getting the pork, the labelling machine, the marketing material, the website, the packaging, the aprons, tables, fridges and even an office. Maybe one day I will tell you all about it, but for now lets just all go gooey for this little piglet…….

piglet, pig, farmer

This is a Large Black (Devon) piglet, one of Paula’s little babies.

Pig Rules OK!

When you think of pigs you often think of cute little piglets, jumping around and playfully squealing as they snuffle at your feet but the thing about pigs is that they grow, and grow and simply keep growing. The pork and bacon that we eat come from pigs that are only 6-8 months old and weigh just 90kg, but, the pigs that we will have on the farm will be the mummies and the daddies of these little babies. Mummy and Daddy Pigs are BIG animals and can weigh more than 300kg, imagine that stepping on your foot (I can tell you that it hurts) and so its important to be careful around the pigs and to treat them with respect. With this in mind I have just found an excellent blog from an American hog farm (that’s what they call pigs stateside) with a short list of rules for safe handling of pigs and I thought it would be useful for anyone who comes to visit us on the farm. Read and be prepared, you have been warned……

Pig, Farm

This is our neighbours pig, probably about 150kg, just a little-un.

1. Don’t get between a big animal and a hard place.
2. Watch your feet, beware of hooves, tusks and tails.
3. Don’t try to break up a boar fight.
4. Be wary around the boars when they’re after a lady in heat. It’s not polite, and rather dangerous, to interrupt sparking folk.
5. Be very careful of a sow and her piglets. If piglets start screaming the sow, and other pigs, may rush to their defense. Even a sow that is normally very docile may get aggressive in this situation.
6. Greet a pig fist out fingers curled down and in. This is like touching noses which is a proper, polite piggy hello.
7. Most importantly, don’t mess around with pigs you don’t know. They can get aggressive, like any animal, if they feel threatened, especially by someone they don’t know.

These rules of conduct can be applied to many species.

As an interesting aside, the pigs perceive us as being far bigger than we actually are. They see us as a 2 dimensional silhouette and assume we have a proportional mass. To them height in particular, but also width, implies a corresponding length and thus total size. If you want to appear small to a pig, and many other animals, crouch down and you’re less threatening. Similarly, if you want to be very big and intimidating, stand up tall and spread your arms up and outward – this is called looming. It is very handy for moving animals around and backing them off if need be. If you are only 5’8″ a pig will think you are about 4,000 lbs because he never realizes there’s not more of you behind the silhouette. He has a pig-centric mentality that says everybody is proportionally long as they are tall at the shoulder.

Thanks to http://sugarmtnfarm.com/ for the blog.