By Lorraine Clarke

LUKE DAVEY Baldock is no stranger to winning recognition for his efforts in his chosen career. Luke, farm manager at Dalmore Dairy of Dairy Plains, recently took out the gong for Fonterra Tasmanian Dairy Employee of the Year in a virtual awards ceremony, after being nominated with glowing praise by his employer, the Dalmore Group. ‘Luke has shown great enthusiasm, knowledge and skill in all the key areas of farm management. Luke is always thinking ahead, considers risk, knows where his budget is sitting and communicates early.’ After working on several dairy farms, Luke began at Dalmore about 5 years ago, where he quickly progressed from senior Herd instinct makes Luke Baldock the Dairy Employee of the Year farm hand to second in charge, then farm manager. ‘I was born and bred in Sheffield,’ said Luke. ‘I began working on a dairy farm the day I left school twenty years ago.’ That was Grade 10 at the Sheffield School Farm. Luke was just 15, but the academic education system wasn’t working for him. ‘I am dyslexic. I couldn’t read until Grade 9. I liked being outside. Dad and I went duck shooting on a farm one day, and I asked the farmer whether I could do work experience there. ‘So I started working part time for him, and then went straight into a dairy apprenticeship after I left school.’ Although he had no farming background, Luke had found his niche. He worked hard at his studies.

‘I’ve done all the courses. The dairy industry has a massive amount of educational opportunities. I got my Diploma in Agriculture, and my Certificate III.’ Luke won Dairy Apprentice of the Year. ‘I got top marks, but I still couldn’t spell my full name. I can now.’ Under Luke’s enthusiastic and skilful management, the farm produces about 490– 500kg of milk solids per cow per annum. ‘One thing we are trying to do is be better for the environment, such as using less urea and growing more grass. We are very close to being carbon neutral already.’ Pasture is balanced with feed wheat and a protein supplement, keeping grain to the minimum. ‘Our budgets are very flexible. We look at each season as it comes. We try to fit them to the current milk price and grain price.’ The farm is now backed by 50% Australian and 50% Swiss investors. ‘We personally know and talk to our investors,’ said Luke. The Swiss like to have picture-perfect pin-up farms. ‘They are willing to put in to make the farm look beautiful. I always have it tidy so anyone can come in and look around.’ Luke’s management style focuses on good communication with his employer, maximising pasture growth, keeping his herd healthy and productive, and having good staff. Two full-time and four casual workers form a cheerful team who self-roster. ‘I’m a people person. I work on praising staff for doing a good job. I make other people happy. That’s my goal.’