ORICoop hosted an impromptu online presentation regarding the current Avian Flu outbreak that was attended by Pastured Poultry producers around Australia. Thanks particularly to Karen Gurney from Redsun Nutrition, Paolo Crofts from Tall Poppy Farm and Venu from Melbourne Eggs. And thanks to the event sponsors NASAA and Organic Industries of Australia
Karen Gurney – Biosecurity Best Practice
FEED SECURITY
Ensuring sufficient quantities of ingredients are available to meet your feed requirements on an ongoing basis.
Grains and proteins make up the bulk of the feed composition and as farming crops they are dependent on climatic conditions. Both floods and droughts affect the quality, the energy and protein content of the grain or seed. The poultry industry has a large demand for soybean meal, and the local production volume does not meet this requirement, so it is imported. With the spotlight on sustainability, we are looking at replacements for soybean meal, especially locally grown crops. There is a lot of nutrition research covering what ingredients and how much can be fed to broilers and layers to maintain performance.
Micro ingredients usually come from overseas. Supply can be affected by shipping, freight and production issues in different countries. Interruption to the supply chain was severe during the covid years and still is not back to being reliable. We have been advised the coming Q3 and Q4 months will have supply delays due to shipping.
The requirement for organic grains and protein sources is even more difficult as the production volumes are much less than non-organic. We are always looking to the next harvest, looking for new farmers to grow organic crops, keeping track of new research, new crop rotational practices to improve soil and yields.
A few years ago, the local crop volumes were low, we had to source from overseas and this required strict exemption from the certifying bodies to allow us to do that. We needed to do this to keep feeding the birds, with welfare being our priority.
FEED NUTRITION 
There are a few parts to this. First is the nutrients required by the bird, as a growing pullet and as an egg producing hen. During these stages and throughout life, the nutrient requirements of poultry change. They depend on genetics and breed, age, sex (males for broilers or breeder sires), body weight, reproductive state, ambient temperature, housing system, range activity, health status, and production aims of egg numbers or egg size.
The 2nd part to nutrition is the nutrient intake. This is affected by the nutrient composition of the feed and the amount eaten. Ingredient quality, feed form as a pellet or mash, contamination can affect the amount of feed eaten. For egg layers, the aim is to maximise egg production at minimum feed cost, while controlling egg size and egg quality.
It is important to always know your feed intake so that either the feed intake or the ration specifications can be adjusted to meet the hen’s requirements. For example, a young pullet coming into lay will be eating 70 – 80 grams/day, at 25 weeks she will be eating around 115g/day and then as she ages and produces eggs that will be 125g to 145g/day. Usually, we will feed at least 3 different feeds; early, mid and late layer rations all with very different nutrient specifications. When only one ration is fed for the whole of production, it gets a bit trickier and the hens are often fed ad lib to allow them to regulate their intake.
The 3rd part is the nutrients. Carbohydrates are the main source of energy, provided by cereal grains. Fats and oils provide energy and essential fatty acids. Proteins and the amino acids that make up protein and are used mainly for tissue growth, feather growth, egg production. Vitamins and minerals are required for normal health, growth and production, they are required for many physiological processes in the body.
FEED BIOSECURITY
This covers the feeding of safe feed. Some questions to consider how they relate to your farm;
There was a time when I didn’t know a lot about biosecurity, I looked after nutrition, and I considered biosecurity to be veterinary. I have clients in Qld, NSW, Vic and PNG. I quarantine before and after visiting poultry farms, I sign the visitors log. I use the foot baths, I wash the wheels of my car, I wear PPE or shower on and off farms. I am now so much more diligent. It is our responsibility to keep the industry resilient and going forward.
What can you do? Build biosecurity into your everyday best work practice. Develop and on-farm biosecurity plan, use the National Farm Biosecurity Manual for Poultry Production as your guide. Ask for help; understanding how you can better safeguard your business can be the difference between being anxious about the worst case scenario and feeling empowered to keep prospering as individuals, as a business and as an industry.
FAQS – Questions asked by Attendees with answers from presenters.
QUESTION – Can water treatment help? ie with Hydrogen peroxide , Acetic Acid , EM effective microbes, this is assuming that waters are blocked off from access other than watering posts.
Re transport declarations – if it is organic then documentation should accompany each incoming load of stockfeed, if you have capacity built into your supply agreement a clause that covers biosecurity issues.
QUESTION – We need to approach the government for subsidies to purchase effective equipment like the green lasers. We also need industry wide insurance to sustain businesses affected by closures. We spoke to Ag Vic today and they said it’s just a matter of time before the H5N1 appears in Australia. Do we have an industry body that can speak for us as a whole?
RESPONSE – currently there is not a Pastured Poultry representative group. However these are resources we would suggest growers get engaged with:-
QUESTION –Do chickens recover from Avian Influenza?
RESPONSE – Infected birds die from the severe symptoms with high mortality; it can be 100% mortality.
QUESTION – If the ducks are spreading it, are the ducks dying?
RESPONSE – Wild birds are carriers without showing symptoms of the disease.
QUESTION – How have these “outbreak farms” identified that they have Avian Influenza?
RESPONSE – The first signs would have been increased unexplained deaths or the onset of severe symptoms. This would have required veterinary assessment which if not explained would have escalated to calling the Emergency Animal Disease Hotline.
QUESTION – Why are the wild birds apparently not showing the signs of these viruses in a way that our poultry is showing up?
RESPONSE – Wild birds and ducks are the natural host of AI and they do not show symptoms of the disease. They shed the virus in saliva, nasal secretions and in faeces. Domestic poultry are very susceptible to the virus and develop symptoms and disease.
QUESTION – What is the risk with fermented food / sprouts and salmonella contamination
RESPONSE – Poultry feed is at high risk for salmonella contamination. Commercial feed is better when pelleted as the high temperatures used in the pelleting process kills the salmonella. Mash feeds and on farm mixing of ingredients requires good hygiene, good rodent control and clean ingredients. This will reduce the risk of contamination.
COMMENTS:- I sat on the Australian Eggs webinar yesterday and quickly discovered that farmers are not well equipped to stop the contamination from wild birds. And the pastured poultry people are almost blamed for this.
RESPONSE – Industry must be proactive – and have a high level of biosecurity and risk mitigation practices in place. Including records and paper trails.
COMMENTS:- Thank you Paola, great presentation. Are you only feeding fermented grain, or what else makes up your total ration? One further question, what is your brooder set up to raise your own chicks
Paola: We feed 36% of fermented organic grains and the rest is an organic pellet that they can eat as they choose. I have two brooders, one has heat and the other does not have heat until they go out on the pasture at 12 weeks. The brooder with heat is fully insulated and easy to clean with concrete floor so no rat issues. The outside brooder has an outside area with a high fence. Happy to discuss further.
Fermented food for 400 birds is 8 parts wheat to 1/2 part wheat (approx 20 kg in total) per day. This ration suggested was 8 parts wheat to 1/2 part peas, then double water, cover the wheat with twice as much water
Nicole: There is a professor who contacted me about antivirals for poultry against AI but it is only early days. If anyone is interested in this, happy to pass on his details.
Paola: A question regarding pursuing herd immunity rather than mass culling?
RESPONSE – Herd immunity is not recognised at this stage due to high fatality in existing cases.
Speakers contacts for further enquiry:-
Karen Gurney – Redsun Nutrition, Poultry Nutrition specialist
Email – redsunnutrition@optusnet.com.au
Paola Crofts – Tall Poppy Farm
Email –tallpoppyfarm@gmail.com
Venu – Melbourne Eggs
Email – vmetla@tekbytes.com.au
Jean Belstead – Natural homeopathic remedies for poultry (mentioned during latter part of presentation)
AVIAN FLU NATURAL PREVENTION & TREATMENT
Homeopathic component:
Herbal component:
Contact Jean directly to order remedies via email – jeanbelstead@gmail.com
Other Important Resources:-
Secure poultry feeders that minimises access by wild birds:-
Thanks again to our Sponsors – NASAA and Organic Industries of Australia
And our Speakers – Tall Poppy Farm Melbourne Eggs Redsun Nutrition
Thanks to those that attended the online event and asked lots of questions. We hope this blog is a helpful resource for producers that are managing and mitigating the risks of Avian Influenza. Feel free to contact the speakers directly via email or to follow ORICoop to connect with other pastured and/or organic producers for other beneficial resources.
Link to the live recording of the online Pastured Poultry event below or link HERE. We welcome you to listen, share and learn! And be proactive in mitigating the risk of Avian Flu and a health pastured poultry growing system on your farm!
ORICoop and the presenters have collated this information to the best of their ability. It is provided in good faith and should be used as suggestions only for mitigating risk to a poultry enterprise. At no time does ORICoop or presenters guarantee these suggestions will prevent infection or transmission in what is an unknown or quantified risk. We recommend you seek expert veterinary advice for any sick birds and consult with your Agricultural department or certifier with regard to any treatment protocols.
Members of Parliament from across the political spectrum have joined international dignitaries and an array of the country’s top certified organic producers for a historic event at Parliament House to mark the formation of the Parliamentary Friends of Australia’s Organic Industry (PFAOI)
Recognising the certified organic industry’s development into a major export earner and economic driver that contributes $851m directly into the domestic economy, the barbecue lunch featured a range of certified organic produce and hosted the newly formed Organic Development Group (ODG).
The ODG brings together all of Australia’s certification bodies and key industry groups into one forum and presents a united voice on issues such as the need for domestic regulation of the word “organic” for clarity to consumers.
Minister for Agriculture, Fisheries and Forestry, Murray Watt, addressed the event and acknowledged the organic industry’s position as a major contributor to Australia’s image abroad as a producer of clean, green and high-quality produce and products.
“This industry is a core part of our agriculture sector,” Minister Watt said.
“As a government we’ve been particularly keen to focus on how we can be supporting the organics sector with its export efforts.”
“I know there was a very productive meeting held earlier today between representatives of the organics industry with the relevant departments to talk through some of the new and emerging export opportunities that we’ve been able to negotiate for our good organic products as well.”
PFAOI Co-chair, Aaron Violi MP, said establishing the group was an important step in elevating the industry.
“I used to work in the industry selling organic food and I’ve seen firsthand how the industry has grown over the last few decades and it’s an amazing industry that has big potential,” Mr Violi said.
“It’s already delivering a lot and there are things we need to do in this house to make sure that we can allow it to continue to grow.”
Australian Organic Limited (AOL) hosted the function which was attended by more than 200 people including Minister for Trade and Tourism Don Farrell, Leader of the Nationals David Littleproud, MPs, Senators, the Swedish Ambassador, and representatives from the New Zealand High Commission, and the United States and French embassies.
AOL Chief Executive Officer, Niki Ford said it was timely recognition for producers.
“Today is an important day for us as an industry,” Ms Ford said.
“September is traditionally Australian Organic Awareness Month, so it is great for us to be talking about the real reason you should be choosing certified organic products.”
“Organic is regenerative, organic is sustainable and organic production systems positively contribute to climate resilience and biodiversity.”
“Every organic operator who is certified has to go through a rigorous audit to substantiate their claims which underpins the importance of looking for certification marks.”
“But without domestic regulation you can have as little as one ingredient and still claim organic on your packaging in Australia. Research has shown about one-third of consumers have reported being misled by deceptive packaging so truth in labelling is an important issue for our industry.”
ORICoop Director Greg Paynter reflected on the event
“Whilst aware of the political issues of being around 3% of the agriculture production in Australia, it was pleasing to see the government and its agencies willing to listen to the concerns we face, but also to understand the benefit we can proactively assist with in the wider agriculture sector, in addressing externalities, traceability, profitability and biodiversity conservation (noting the dedicated biodiversity set aside system of the organic standard requirements to 10% of the land area of Australia’s Nation Park estate). ORICoop directors were able to talk to attendees from Government members and Department’s and fellow industry members in various forums regarding supply chain constraints and market opportunities both in domestic and export environments. Good contacts were made that are likely to benefit across the organic industry.”
ORICoop Director, Sandra Fishwick added her inspiration
“It’s important to recognise the value of Organic, green, clean soil and high quality foods while nurturing your health and building a future beyond the present”.
ORICoop Director, Carolyn Suggate outlined the following after the day.
“‘The future of our farming and environmental systems depends on the world transitioning to a better version of agriculture. The organic sector can provide much of this knowledge and demonstrates the increasing appetite from consumers for more integrity, provenance and trust in the food they desire. ORICoop is at the forefront of growing these markets and increasing the opportunity for organic growers across Australia. We are excited at the support shown by the Government and their interest to further the pathway for domestic regulation and integrity in the Nationally accredited organic standard. Not a moment too soon!”
The 11-member ODG, which includes all of Australia’s certification bodies and major industry groups provides a united voice to pursue domestic regulation of the word ‘organic’.
Organic Producer and Organic Industries Australia Director, Ian James, said it’s essential for the thousands of businesses that have gone through the process of certification.
“The whole industry is built around verification and certification of the organic claim, and this must be enforceable,” Mr James said.
“We have come together to create the ODG with the realisation that the only way forward for the organic industry to achieve domestic regulation is with the unity of one voice. Our future growth and prosperity are what is at stake.”
National Association for Sustainable Agriculture Australia General Manager, Alex Mitchell said it showed a maturing of the organic sector.
“This is an unprecedented commitment of the whole of industry in participating in not only the approach to policy development, but also in advocacy, such as the show of force at the event today,” Ms Mitchell said.
“It’s also critical to acknowledge the importance of bringing all the industry bodies together to listen to government so everyone can develop a common language for industry advancement.”
The ODG includes:
Over the past year the Organic Farmers Bushfire Appeal has continued to support these farmers along their recovery journey. With donated inputs, professional organic farm advisory, soil tests, donations of trees, coordinating online zoom calls between affected farmers, and enabling the farmers to share their stories, we are incredibly grateful for the time we have spent with each of the farmers. And to all the businesses that have offered financial, personal and physical support. We want to give a huge shout out to the following supporters of the Organic Farmers Bushfires Appeal, that have donated towards the ongoing recovery of many of these farmers.
On Thursday afternoon the cars began arriving at Christine and Chris Watts’ Paynesville farm. Parking in an empty horse paddock, people lay out tents and swags, pull on work shirts and boots and introduce themselves. All of us have been drawn here by the desire to help out after the fires. Among the twelve volunteers is a young economist, a retired nurseryman, an arborist, a nurse and two organic farmers – who themselves had been burnt out three years previously.
At 6.30am the next morning, Penny, our volunteer coordinator gets us out of bed for a briefing. Under a makeshift shade beside drying racks filled with Creole, Silverskin and enormous fist-sized Russian Garlic, Penny explains that over the next three days we will be trimming and cleaning more than a ton of garlic. And so we make a start – clipping stems, talking, snipping roots, talking, rubbing off skins, talking.
CERES Fair Food has been buying Blue Sky Organics garlic since Chris and Christine’s daughter Madeline harvested their first crop as an eighteen year old ten years ago. The Watts family business grow their garlic up on their Murrindal River flats property north of Buchan Caves.
On New Years Eve the fire went through their farm. It was a week before Chris and Christine were allowed back in, escorted by police. When they got to the farm they couldn’t believe what they saw; everything had burned bar their drying garlic, a historic cottage and their tractor. With the fire continuing to flare in the surrounding bush they decided to bring the garlic back to their place near Paynesville for cleaning.
That lunchtime, our economist also our volunteer cook, has prepared an amazing spread from an abundance of food donated by farmers and organic businesses. Everyone wants to help; there’s milk from Schulz Dairy, bread from Dench and Loafer, eggs from Zanker Farm, apples from Hazeldean, veg from Peninsula Organics and Timbarra, bananas from Organic Growers Group even a delicious biriyani from Crofters restaurant. As we eat Christine Watts confesses they haven’t been cooking much lately – being adrenalised for a month has left the family in a collective brain-fog that manifests in inertia, forgetting and bursts of anger.
Early the next morning we drive up the Buchan Road to the Watts’ farm in Murrindal to collect two more trailer loads of garlic. Everything is normal until we hit Sarsfield, 19kms outside of Bairnsdale. Houses have disappeared leaving ghostly white concrete stumps. You can feel the panic from the hastily cut trees – dropped and shoved aside. We follow a truck loaded with round bales through kilometres of blackened forest. Already epicormic leaves are sprouting from eucalypt trunks but so many more seem too burned to come back. Recent rains have painted farm paddocks bright green. The contrast with the black trees gives everything an oddly benign feel.
We pass burnt houses here while others stand untouched and I recall lines from my old friend Pete Auty’s Black Saturday poem…
I don’t understand. Why this and not that?
Why burn on the ridges and not on the flat?
The little pink cottage surrounded by black,
The mud-brick houses reduced to wrack.
At the Watts’ farm the fire has burnt the bush on the ridges surrounding the property. But the grass has come back making the burnt-out hay baler sitting on its rusty wheel rims just a few meters from the garlic racks seem completely incongruous. We load the garlic stems and a kookaburra’s call builds and fills the river valley below us. Chris says when they first returned to the farm it was silent. But now the birds are coming back. Later on the way home we see a lyrebird scampering across the road and our spirits lift.
Back in Paynesville the news isn’t good; the Russian garlic we’ve begun cleaning seems to have been cracked by the fire’s heat. Christine hopes it’s just a bad batch but as the day progresses it becomes clear that 90% of the crop is affected. Most of these bulbs were to be sold as seed. Christine doesn’t know if they will be viable now. Everybody feels the strain and works on.
By dinner though we are sharing food and smiling once again. We eat and tell stories and later over ice cream, organiser Carolyn Suggate, explains that the most powerful part of the Appeal is the deepening of our relationships with each other, with our farmers, our food and our land. When I leave the following day I feel like I have been here a couple of weeks – the openness of Christine and Chris, the way shared manual work brings strangers together the opportunity to help, to learn, to appreciate and to bare witness is a privilege.
You can volunteer or donate to the Organic Farmers Bushfire Appeal here
You can find Blue Sky Organic creole garlic at Fair Food and CERES Grocery
Hold farmers in high esteem at through these tough times.
Written by Chris from CERES