Beef 2016, the Teagasc Open Day, was held on 5 of July at the Animal & Grassland, Research and Innovation Centre in Grange, Co Meath. The event stressed one message: Adequate production improvements are possible for suckler farming systems in Ireland and can lead to significant increases in profits.
Some of the focal points of Beef 2016 was the grassland village which included a grass reseeding demonstration and a grazing groundwork demonstration showing examples of setting up a simple paddock system with water, fencing and roadways. The event also stressed the step-by-step guide for dairy calf-to-beef systems, given the increase in the number of dairy cows available for production.
Speaking at Beef 2016, Professor Gerry Boyle, Teagasc Director commented "The cattle and beef sector is of huge national economic importance, not just to the agricultural sector but to the entire economy.
"Annual beef output exceeds half a million tonnes, with 90% exported to EU and international markets. The emphasis at today’s Beef 2016 event is on those profitable technologies that will underpin the future sustainability of the beef sector."
Minister for Agriculture, Food and the Marine, Michael Creed TD stated "The need for a strong input from Teagasc is greater than ever particularly in assisting the development of farm enterprises, achieving greater uptake of new technologies, delivering research and environmental advice on farms, educating and training students and adult farmers and supporting science-based innovation in the agri-food industry."
According to Dr. Eddie O Riordan, Teagasc Beef Enterprise Leader, "The four main variables influencing the profitability of suckler beef enterprises are grass production and its utilisation, animal performance, and stocking rate."
Pearse Kelly, Head of the Teagasc Drystock Knowledge Transfer Department, added "The most successful systems are those that optimise animal performance from grazed grass and achieve a high proportion of total life time gain from grazed grass. Profitability is vulnerable to increases in concentrate input costs and calf purchase price, as well as the selling price of beef."
© 2016 - Checkout Magazine by Julianna Novellina
