Pure Water from the Bore and Well
There is nothing underhand or "pie-in-the-sky" about new technology improving the water purification business.
It is now a timely innovation for a particular segment of a critical market - dairy production and export for New Zealand world wide.
We are acutely aware of the difficulties in marketing to the New Zealand dairy farmer segment, where we pride ourselves on being the "most up-to-date" world wide.
We've been doing that for more than 100 years, and old ideas become entrenched - we lose our edge.
On balance, all things considered, I believe in what we have researched and I believe in being an advocate for the new "pure water" filter technology developed in the Ukraine being promoted for use for bore water sources in New Zealand.
Here is a simple analogy (- or more than an analogy, this is the reality in nature that the new technology models): a water "spring" is an underground water source coming to the surface. Given a future life in a "bubbling brook" before consumption, the water becomes a natural quality water source. However, when we put a bore down and then use the supply (possibly greedily) before it has had time to fully mature, we create our own problems - taste / odour / and a residue of often harmful dissolved minerals.
It is now well established (through animal husbandry research) that we can contaminate the food chain through this expedient yet careless use of bore water. The evidence is there to see - rust discolouration, excessive slime in pipes and troughs, corrosion of metal fittings, unpalatable taste, and even, maybe, an objectionable odour What we have not been so conscious of is the "internal damage" done to the ruminants we employ for food production, and this in ignoring our own natural tendencies - we prefer the roof runoff water.
The "sand filter" is the traditional partial remedy with which we have contained our consciences and obliterated the obvious visual and mechancial/chemical evidence. It has done half the job required, but it lacks the "bubbling" exposure to the oxygen necessary to do the whole job. Also, as the filter gets loaded with gunk, the efficiency for removing the precipitates is reduced. In a bubbling brook, the flushing of nature's filter is a natural process. So that is a lay man's explanation of the problem (or opportunity) - it is a thought out common sense.
I have all the "tables" for comparisons for water supplies from all over the world. In New Zealand, every dairy farmer has a water source profile lodged with their dairy co-operative processor. They get paid better for good quality milk (which is,say, 87% water). Of this 87% say 50% comes from the cow drinking (40 gallons per day - or 100 or so litres), the rest is in what they eat. "Pure water" is sought after by cows given the choice. A test done in Morrinsville using town water supply failed to show this up - but that water had "treatment chemical" residues in it (chlorine) which the cows had never smelt before. This is just part of the whole story. The dairy industry is on to this fine tuning. Smart farmers are taking the "holistic" approach of "plenty of pure water where and when the cows are into it free of stress and competition". Here are some direct links to the technologies at the fore front. A poetic quote is very appropriate here:
"A little learning is a dangerous thing;
Drink deep, or taste not the Pierian spring;
For shallow draughts intoxicate the brain
And drinking largely sobers us again.
..... Alexander Pope
So "dig deep" via these links PRODUCTION INCREASE as a result. The solution may include more distributed troughs and mega-flow valves from Jobe's in Matamata. There's good references here for the benefits of our new "Pure Water Corporation (NZ) approach.
My point is, I believe in what we are doing, and what I would love to be doing for dairy farm production in New Zealand given the appropriate "business" conditions.
See my poem "Heart of the Nation" - it's a "passion".
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