Business

In the heart of the Southern Drakensburg’s dairy production area, Creighton Dairies, a milk transporter, has taken a bold step into processing by setting up a multi-million rand UHT plant. Robyn Joubert reports.

In an area suffering from poverty and unemployment, Aredirisaneng Agricultural Co-operative in Randfontein is a shining light. This 10-women co-operative, established with funding from First Uranium Ezulwini Mine and receiving expert mentoring, is already exceeding its vegetable production targets. Peter Mashala reports.

When Farmer’s Weekly visited Kobela Mokgohlwa in 2010, he farmed hydroponically with tomatoes and green peppers in three tunnels, and had a small feedlot. But things have since changed. Peter Mashala investigates.

As most farmers already have too much to deal with every day, a silage harvesting contractor can ease this burden and save the farmer money. Contractor Justin Nel tells Lloyd Phillips what such a service entails.

Part-time sheep farmer, and managing director of the International School of Tanning Technology in Grahamstown, Dr Clive Jackson-Moss, talks about the hides and skins industry.

Patrick and Sarah Buda began farming late in life. In a few short years, and backed by the Ekurhuleni Peermont Chambers of Commerce Trust, they’ve already begun supplying Pick n Pay with produce. Peter Mashala interviewed them.

Elize van Greunen supplies quails and pickled quail eggs to a niche market.

Increasing the productivity of traditional chickens is an easy way of providing food and income for rural families. Dr Ed Wethli spoke to Robyn Joubert about the success of the Umzimkhulu village chicken improvement project.

Instead of competing against each other, small-scale farmers should work together to earn more.

Mahuhudi Masipa of Zuurbekom in Johannesburg’s West Rand left the corporate world to become a pig farmer in 2009. She says farming is a business just like any other and should be approached as such. Peter Mashala spoke to her.

Award-winning farmer Steve Botha has managed to remain successful in the niche market he created through innovation, extending his product range, maintaining a close relationship with his clients and growing baby vegetables and herbs that are hard to find in SA.

While many farmers try to grow their enterprises as big as possible, this goat cheese business is staying small – and it’s thriving, thanks to its location. Robyn Joubert reports.