IN BRIEF A lamb-led future Almost 1,000 producers, researchers and industry stakeholders gathered in Perth in August for the biennial MLA-sponsored LambEx. When attendees weren’t listening to a range of local and international speakers talk on lamb, they ate lamb, discussed lamb and checked out all the latest technologies to make producing the best lamb easier. Here are some of the key messages from the speakers covering on-farm production and meeting consumer demand. Jason Trompf, researcher Ashley Herbert, mixed Melissa Clark-Reynolds, Sarah Hyland, food industry and sheep industry farming consultant from foresight practitioner consultant from SHYLAND, consultant from JT Agri Agrarian Management, (futurist) and independent speaking on managing the Consulting (pictured), talking about making director of Beef + Lamb meat disruption. talking on the sheep supply complex genetic NZ, on preparing for After sharing insights into chain balancing act: decisions easy: disruptive change: consumption trends – think “In the past 10 years we’ve “There has never been “There are no disruptive healthy, global cuisines, doubled the gross value of a better opportunity to technologies but there are locally grown, Australian production of the Australian generate profit from your disruptive business models. owned and ethnically sheep industry (now $8 sheep. Start treating your You should be thinking: produced – Sarah urged billion/year) with 70 million sheep like a cropping is my current business producers to understand less sheep. However, we’re operation and stop talking model going to survive the and promote the unique still leaking value. Currently about lambing percentage next era?” qualities of lamb. only 68% of our ewes are and talk about sheep Melissa explained there are “It’s palatable, versatile, producing a lamb through productivity per hectare – two certainties facing the nutritious, natural and it to weaning – that means that tells us the truer story.”future of food – technology is produced with care,” one-third of the sheep He suggested producers is accelerating really fast, she said. we’re running are glorified need to honestly answer and over time the price of wethers. At the rate we’re these questions: food comes down (think of “Just as you would your moving, we’ll achieve about manufactured or ‘fake meat’ LAMBorghini – service it, 3% in gains in 10 years. 1.What is my genetic vision as an example). care for it and show it off.” That’s not good enough. It’s for my sheep? time to step up.” 2. Are my ewes fit for “In the UK there has been a Dr Jason Trompf Dr Mark Ferguson, purpose? 6% increase in the number E: J.Trompf@Latrobe.edu.au researcher and sheep 3. Could I run more ewes? of vegans but a 600% Mark Ferguson industry consultant from increase in the number of E: mark@nextgenagri.com 4. What am I giving up by people purchasing vegan neXtgen Agri, on the ewes being understocked? food. They are not vegans, Ashley Herbert of the future: they are flexitarians – so E: ashley@agrarian.com.au “My favourite quote is ‘breed when they eat meat they Melissa Clark-Reynolds a profitable sheep and learn want it to be an experience E: mclarkr@gmail.com to like what it looks like’.” and they want to buy quality.” Sarah Hyland Mark went on to outline E: sarah@shyland.com.au the characteristics of that lambex.com.au future sheep which was fast- growing, easy care, fertile and robust, and growing good quality meat and wool. “I dare you to lead. To be your best and to breed your best sheep.” 5