Pasture Reared Chicken

Cape Town’s water engineers are creating big problems.

Last week I had to offload half my cattle herd. This was because my irrigation water has been cut by 95%. My cattle only eat the grass that grows on our farm. In summer we need to irrigate to keep this grass growing. I am one of thousands of farmers getting water from the Theewaterskloof Dam. I am not the first farmer to have his water cut.

Cape Town’s water engineers specifically and the municipal management generally are responsible for this extra pressure they are putting on agriculture, the second largest employer in the Western Cape. Simply, these so-called engineers are not using Cape Town’s greatest asset which is the millions of litres of water pouring off the mountains that the city surrounds on a daily basis. The only achievement of these so-called engineers is to channel all that water into stormwater drains which lead to the sea. There was project called Reclaim Camissa which has been abandoned due to officials from the Mayor of Cape Town on down refusing to use this asset of spring water for the people of Cape Town. The municipal management of Cape Town is equally inept, incompetent and uncaring. Witness their complete inability to sort out and have a plan for the traffic in Cape Town.

Cape Town was settled by the Dutch because of the water that poured off the mountain. There were 36 springs recorded in the City Bowl alone.

Not only would using this water for the residents of Cape Town take one of the many pressures off farmers (Farmers have enough pressure as it is. An article I wrote on this subject in 2012 which is still relevant today, is here), Cape Town residents would be drinking the most wonderful healthy water. On every measure spring water is better to drink than the chemically treated water that comes out of the taps. The person who did the most work on understanding water was Viktor Schauberger who I can guarantee you no water engineer has ever even heard of. Try to read his books. If not then here and here are good places to start. Especially the second here.

Let me preempt some clever academic or activist who from behind their computer screen, not from any experience of the soil, will no doubt say that beef uses too much water and we should all become vegan. We use 46% of the recommended water used for pastures and 4.8% of the recommended water for vineyards. There is an intentional . between the 4 and the 8 in the previous sentence. We use so much less water because we practice regenerative agriculture that builds soil carbon and hence the water holding capacity of the soil. Our beef contains the right fats because the animals are raised on grass unlike the vegan kale which contains 17 types of pesticides. Healthy fats are the cornerstone of a proper diet (Read “Nutrition and Physical Degeneration by Weston A Price if you dispute this). Furthermore our beef operation generates Carbon credits which no vegan farming operation anywhere in the world can do.

I finish on a positive note. Not all municipal officials are devoid of the ability to think ahead and to make life better for the residents of their municipality. Stellenbosch Municipality is going to charge farmers who practice regenerative agriculture less rates and taxes than conventional farmers who poison and pollute as they go about their business as usual.

Angus

20 March 2017

Why we have closed our broiler chicken business.

We slaughtered and delivered our last pasture reared chickens last week.

Economies of scale are the three words that best encapsulate why we closed.

We are 1/5 of what we should be.

In order for use to reopen we need to make a capital investment into housing and into packaging. (Our slaughter facilities are ideal for being 5 times bigger than we need to be, in order for this business to be profitable). I don’t have the money for that capital expansion.

We have had amazing support over the years in chronological order from Somerset West Spar, Spier, Mount Nelson, Rust en Vrede, Organic Zone, Wellness Warehouse, Continental Butchery, Le Quartier Francais, Aubergine, 96 Winery Road and Bread and Wine. Thanks indeed to all our clients.

According to my old clients the free range chickens to buy are Lazena and then Elgin.

We are still producing lots of Pasture Reared Eggs, provide client with Boland Lamb and remain the only grass fed beef producer in the Western Cape marketing meat directly to end consumers.

 

 Scroll to top