Milk price volatility has returned to the dairy sector with force, leaving many farmers questioning how best to respond. Dairy market analyst Chris Walkland and Devon farmers Christopher and George Courtier explore what is driving recent price movements and how businesses can adapt to the uncertainty. 

In a Farming Focus™ bonus episode, Mel Bradley and Ben Mortimer return to the podcast to discuss the main considerations and practical aspects of starting and running a successful farm cluster group, based on their experiences with the Kenn Valley group in Devon.

Being honest, authentic and interesting to the public are the most important factors when talking about farming, according to BBC journalist Anna Jones and communications specialist Kendra Hall.

Producing the very best isn’t just a nice-to-have it’s a way to survive and thrive. Butcher Philip Warren and farmer Matt Chatfield told Farming Focus™ how they use farm quality over quantity to differentiate their product in the market. 

St Ewe Eggs began life as a dairy farm, bought by Christine and Richard Tonks in the late 1960s. Now run by their daughter, Rebecca, we find out from Head of Marketing, Nikki Owen, how the company has changed to become the award-winning egg business it is today.

Tim Fussell of Fussels Fine Foods and Chris and Rachel Knowles of Trink Dairy discuss what they’ve learnt about ‘adding value’ to a farming business, using it to transition from being price takers to price makers.

With increasing consumer interest in where food comes from, and the position the agricultural industry finds itself in with a changing climate, connecting with the public is as important for the future of farming now than ever before.

Farmers face challenges in generating a fair income due to market fluctuations, weather events and supermarket power. Professor Matt Lobley from the University of Exeter and Lizard Peninsula farmer Geoff Williams emphasise the need for sustainable farming practices to include economic and social viability. 

Talking directly to consumer is one of the best parts of direct selling according to Nick Dymond of St Piran’s Pork. We find out why.

Supplying supermarkets isn’t easy or straightforward but is a great way to promote your brand, says Tim Fussell of Fussels Fine Foods. We hear more about his experiences.

The number of young adults aspiring to be vegan may be increasing, but real dairy products remain a favourite in most household diets, says Dr Judith Bryans, CEO of Dairy UK.

Recent research by AHDB has discovered that UK consumers believe farmers care about the environment, and are the most trusted members of the food supply chain.

There is a disconnect between consumers and farming, but also between farmers and food, says journalist and broadcaster Anna Jones in her new book, ‘Divide’.

Consumers around the world are positive about the quality, taste and tenderness of British red meat, says AHDB’s Steven Evans. He tells us more about findings taken from international research.

There are significant opportunities ahead for farmers that can be efficient but also market focused. Steve McLean, Head of Agriculture and Fisheries Sourcing for M&S Food, tells us what this means for farmers.

CQLP is an independent livestock marketing co-operative in Cornwall serving 200 farmer members. Chairman, Peter Chapman, discusses some of the latest trends in the marketplace and their potential impact on livestock producers.

Over the years, Tim Lightfoot has fine-tuned his beef production system in response to market indicators, most notably the farm’s environmental impact. He tells us how and outlines the benefits of those changes.

Business owners are often encouraged to spend less time in their business and more time on it to realise its full potential and see it grow but struggle do it. Both involved with ‘all things people’, Nuffield scholars Anna Bowen and Izak van Heerden discuss how to make it happen through good leadership. 

Enterprise stacking is a form of farm diversification with integration and sustainability at its heart. Farmers Tim May and Dave Oates told the Farming Focus™ podcast how they’re stacking enterprises on their farms to build business resilience. 

A change in mindset is needed across the food supply chain if small-scale farmers are to survive the removal of direct payments, warns economist Sean Rickard. Here, he tells us what course of action he believes is needed.

Tutors from two agricultural colleges in the South West share their thoughts on the changing gender balance seen in their student intakes.

Since starting Cultura Connect, a specialist agri-business recruiter, Director Hugh Pocock has learnt how to attract and retain the right people. He shares some of his tips to help farming businesses survive the recruitment rollercoaster.

There is more to understanding resilience in farming than the dictionary definition of the word, says Professor Nicola Shadbolt. It’s about exploring how vulnerable the business is and how it can cope with challenges.

Many believe young people don’t know or care where their food comes from. But a new report from LEAF (Linking Environment and Farming) challenges this idea after undertaking a large-scale piece of research involving 2,500 12 to 19-year-olds.

Employers, stakeholders and academics within the agricultural and horticultural sector have identified significant challenges to the UK’s labour market, according to a report published by the University of Exeter and The Institute for Agriculture and Horticulture (TIAH).

It’s hard to know if you are resilient until your resilience is tested. Farmers may feel ‘tests’ coming thick and fast – from price fluctuations and market changes to adverse weather events, such as drought or flooding. And they aren’t always negative. Moving through a time of business growth can still be testing and require resilience.

Resilience is a fundamental quality everyone in business needs to nurture and there are five elements or fibres to consider, says motivational coach Marcus Child.

Running a family farm in West Penquite near Liskeard means Colin Dymond always has one eye on the future. Planning to leave the farm in the best state possible for his family affects all areas of farm management, including the farm’s environmental practices.