The animal is a vital part of many economies including Italy and Spain because of its ability to produce healthy and high value milk products.
Bayleys Northland general manager Tony Grindle sold a property intended for buffalo production several years ago.
«It is not the most common land use option you would see on smaller blocks. However it is another option out there, and if you are prepared to commit to it, and are maybe seeking something a little different from the usual small block options, then buffalo could be a way to make that property investment pay.»
As New Zealand starts to reach its limits in dairy cow numbers partly from environmental pressures, opportunities for alternative milk and dairy products are starting to expand.
The history of milking buffalo in New Zealand goes back to efforts by the then Ministry for Agriculture to import the animals in the early 2000s.
The ministry wanted to bring in buffalo to study their potential for embryo transplants. However, they could not be imported directly from Asia because of foot and mouth disease concerns.
In 2007 a small herd was imported from Australia. This herd was a meat breed and it took a small band of farmers to cross them with the right genetics to deliver an animal suitable for commercial dairy production.
Today, two companies are working with dairy buffalo, one south of Auckland near Clevedon, the Clevedon Valley Buffalo company, and one north near Matakana, the Whangaripo Buffalo Cheese company.
Prospects for buffalo milk dairy production had never been more positive, Pam Wills, part owner of the Whangaripo Buffalo Cheese company said.
She and her husband Chris, along with daughter Annie and her husband Phil Armstrong, started farming the animals eight years ago on 20 hectares near Pakiri beach.
Demand has been strong for their milk from their 115 head herd that includes 50 milking cows. Some of the milk is supplied to organic shops but most goes to restaurants which also form a customer base for cheese they produce.
The blue cheese, hard cheese and an ash rolled brie selection has won the favour of diners seeking locally produced, «different» food products that have their own story behind them.
Buffalo milk is rich in nutrients and can be a preferred option for people who cannot tolerate cow’s milk. It offers 58 per cent more calcium than cow’s milk, 40 per cent more protein and is 43 per cent lower in cholesterol. Buffalo milk is also rich in A2 protein.
Local cheesemaker Jo Barnes has plenty of experience working with the milk from Whangaripo’s buffalo.
«It is a very nutrient rich milk, with high milk solids at about 20 per cent compared to 8-9 per cent for cow’s milk. People like it as a low allergy option to goat’s milk, and the cheeses you can make from it a varied, from haloumi through to mozzarella and a hard pecorino.»
Pam’s son in law Phil Armstrong shares ownership with her and husband Chris. He said the family was keen to get more buffalo farmers supplying milk, and had over 30 animals available for sale as a herd.
«We have a few people interested, and the challenge for them is to find the right sized piece of land. About 20-40ha is a good size to generate what can be quite a good income for a family prepared to work at it.»
Source: Stuff
Link: http://www.stuff.co.nz/business/farming/92668805/buffalo-milk-provides-an-alternative-income-for-lifestylers
