September 8, 2025 • 8 mins
Daryl Moyles of Sgt Dan Stockfoods talks stock feed requirements for anything and everything... including snails!
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Episode Transcript
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Speaker 1 (00:11):
This is the muster before we wrap up for the afternoon.
We're heading across the road from hokinu e HQ and
we're catching up with Daryl Moyles out of Sergeant dan
Stock Food. You know, rumor has it the Lonely Planet
has advised commuters through the main street of God to
drive down through the may Gore precint with their windows
down so they can take in the senses with the
smell of molesses and musually because it's just irresistible to
(00:36):
the sensory overload system. Daryl Moyles, good afternoon.
Speaker 2 (00:40):
I think you're making that up. Good afternoon. Any I
think you're making this up. Will weave it, but anyway,
good luck to you.
Speaker 1 (00:46):
I may or may not have said that, but nonetheless
it's it's a hell of a smell. Jeez. You had
the molesses cranking the other day and the aroma. Like
I say, Daryl, I won't lie about this though. The
smell of them usually and the molesses going through is beautiful. Yeah.
Speaker 2 (00:58):
Well, I mean said before, we don't actually smell it.
We're here every day and some products have got a
lot of molasses in them, so you do get a
bit of smell. We go through quite a volume of
molasses on a daily basis. It's just something we don't
sort of smell ourselves. But I'm pleased that works for you.
Speaker 1 (01:14):
Well, next time I skip that a rowe, but coming
through the main street of g ten, I'll text you
and let you come out and smell it for yourself.
Speaker 2 (01:20):
Hell's that well a great idea. We'll go with that.
Speaker 1 (01:23):
You guys will be pretty busy at the moment though,
calving season, calf nuts and the likes. It will be
your go.
Speaker 2 (01:29):
Well, everything's allot the time of the year. I mean,
we do most of our business September, Octovid November, and
we've flared out as we need to be and coming
and going with every thing, in particular pulling up some size.
Now there's a lot of most airy fanlers have a
big majority of their herd calves, so it's all go
from here on in yep. And also we're obviously calfie
(01:49):
goes along with that. So there are two main lines
at the moment, they're both flared out, so it is
what it is for the spring. The other thing I
was going to mention is we do a velvet nut plus,
which we've made for probably a number of years, but
very popular product nowadays. And velvet production of course, it's
another thing that's going pretty well for the deer farmers.
(02:09):
So we've got things like organic zinc specially amino acids.
It's all non GMO for the deer industry. So those
products are rolling out the door at the moment as well.
I thought I should mention that the nuts.
Speaker 1 (02:20):
I don't think we've talked about that before.
Speaker 2 (02:23):
No, it's not not one we have talked about, but
it's pretty been behind for us. We now sell them
all over there. We're actually seeing them as far as
Kai Koura, believe it or not, but pretty a lot
of it goes through the central of Targo, the one
like the hardware area with a lot of deer and
all the local guys just said the same as Peter
Elegant to grab some this morning, so he had a
(02:43):
good yard of better and he's used them for a
number of years, so very good product.
Speaker 1 (02:48):
Yeah, I see it on your social media posts the
other day talking about you guys. You've got agents in
central Targo selling your product. That's pretty cool.
Speaker 2 (02:56):
Yeah, Well, there's the pulture shide of the business. And
a lot of the re sellers. There's not a lot
of resellers up that way. So we've got a lady
that sells quite huge challenges. She actually grows chickens in
point of lay bullets and hueses their product and then
she started selling the product. So yeah, that's going really really.
Speaker 1 (03:17):
Well, would you say the poultry side of things from
your perspective with the fate, it just keets bigger, It just.
Speaker 2 (03:23):
Keeps rolling on it stay gives me remonthly me out
of poultry. We're selling a lot of commercial stuff though,
a lot of fulk bags of product. You know, one
ton begs and half ton begs go out in that.
At the end of the month they head up how
much was sold in it. It's really big volumes, but
it's really good product. Obviously, the nutritionist is called a
guru on poultry, so we know that the formulations are
(03:45):
very robust and the person the pudding really the eggs.
Severyone comes back in Ram's about the quality of the eggs,
so obviously the products be good.
Speaker 1 (03:53):
Of course you're referring to Natalie Crystal, your animal nutritionist
there or how often are you talking to her about
products by talking.
Speaker 2 (03:59):
To her probably once twice a week, but we email
on a daily basis, so I'll flick away some information
and say I need a formulation for this, or we
need to change this, and she'll just do the formulation
and come through a big print out comes through on
my computer. So physically talking to her probably once or
twice a week. Shaney visitsself and sort of three or
four times a year, but you know, we're sort of
(04:21):
communicating on a regular basis with formulations do change from
here and there with summer, the materials getting unavailable and
all sorts of things happen and new customers coming through
saying I want something to do this job. Funnily enough,
I've just we've just done another formulation. I think we
mentioned a while ago about the snail farmer and sense
of a target. So we've just done a cargo brother
(04:41):
feed for his snails, which will be going up next week.
Speaker 1 (04:45):
Where do you even start with that? I suppose to
not pelletts of the stuff.
Speaker 2 (04:49):
No, it's a fine mash that we make for them
with a lot of again amino acids and a lot
of things for shell production. And I actually thought the
were joking when they come and say, look we want
we've got a guy producing snails for the Queenstown restaurant market,
and yeah, they've bought quite a tonage at the stage,
so you never know what we might get next next week.
Speaker 1 (05:12):
Well right to the heck there, do you run snails
that you reckon?
Speaker 2 (05:15):
Yeah? I don't have that information, sorry, but Natalie's been
working quite closely with him, and there is quite a
bit of information. They've been overseas, so believe it or not,
people breed snails.
Speaker 1 (05:26):
No, that's outstanding. It just reminds you back to that
guy on Sports Careful those years ago there or you
may or may not remember us.
Speaker 2 (05:32):
Yeah, just I certainly do. We should have. We should
have sent some of this feed up for him.
Speaker 1 (05:36):
Absolutely, you should have. That's brilliant. Now, when you're talking
to the dairy cockies out there, like you say, getting
through carving, how's the season treating them so far?
Speaker 2 (05:44):
You're not too many. Most guys say the girls coming
in pretty good in the winter's been relatively good as
far as condition wise, and most guys are pretty happy
and they're starting to milk reasonably well. So at the stage,
no complaints. We just want to want a good spring
to continue and everyone will be happy.
Speaker 1 (05:58):
Well, we'll talk about a code finish up because we can.
The Stags unfortunately, I use the analogy use today it
is better to have loved and lost than not to
have loved at all. Six days around Forrey Shield. But
we certainly punched above our weight.
Speaker 2 (06:12):
Oh totally. I thought the wake out of game was outstanding.
And they had a big weekend and obviously a big
few days, so they were up against it against a
really strong Cannibry side. But they're still playing good rugby.
They've had a few wins this year and no, I
think I think it was fantastic. It was good to
see the Shield comes south RESSI arrasmus.
Speaker 1 (06:29):
He comes across as quite an intriguing individual, to be
fair like, he's maybe like ten or eleven changes to
the spring box side for the Caketon, the sue Ken.
What do you think the Buck's going to bring? That
was different?
Speaker 2 (06:42):
Well, it's really surprising the amount of changes he's made.
He's an interesting character, all right, But I think they
would have been gutted. I mean we played really well.
I think that first twenty minutes those two tries blew
them off the park. And they took a lot. You know,
that took a lot out of them, and they didn't
really come back that well. It was only right at
the end of the game they were starting to play
decent rugby. So with all the changes, Look, I'm looking
(07:04):
forward to the game. I don't know, it's going to
be bloody interesting.
Speaker 1 (07:06):
Andy Wellington's not exactly the fortress for the yublecksitent or
never really has been, truth be known.
Speaker 2 (07:14):
But I don't know how much it comes into it
nowadays with psychology and all the experts they've got in
the background. But I know, I think it'll be a
great game of football. Who knows what the spring box
will bring? Some more line outs in the midfield.
Speaker 1 (07:26):
Who knows Satan Dan stock foods here in Gord's this
way to get in touch Just eight.
Speaker 2 (07:31):
Hundred number, which is eight hundred Sgt dam.
Speaker 1 (07:35):
Get on your dare I always got to catch.
Speaker 2 (07:36):
Up gez Any. Thanks laugh out loud with ad proud,
because life on the land can be a laughing matter.
Speaker 1 (07:46):
Brought to us by sheer Well Data working to help
the livestock farmer. The phone rang at the motor pole
and it authorit have voice demanded how many vehicles are operational.
Petty answered, we've got twelve tracks. Ten until of these
three staff cars and that Bentley, the fat ass colonel
swans around and who was a stony silence. The voice said,
do you know who you're speaking to? No, this is Petty,
(08:08):
this is the fat ass colonel. Without missing a beat,
Petty shot back, and do you know who you do?
You know who you're speaking to? The colonel snapped back. No, good,
said Petty, and hung up the phone. That's us for
the afternoon, over and done with. Thanks very much for
your company. My name's Andy Muller. This has been the
musterro One, Hack and Nui thanks to Peter's genetics. See
(08:29):
you tomorrow one o'clock podcast going up shortly
This is the muster before we wrap up for the afternoon.
We're heading across the road from hokinu e HQ and
we're catching up with Daryl Moyles out of Sergeant dan
Stock Food. You know, rumor has it the Lonely Planet
has advised commuters through the main street of God to
drive down through the may Gore precint with their windows
down so they can take in the senses with the
smell of molesses and musually because it's just irresistible to
(00:36):
the sensory overload system. Daryl Moyles, good afternoon.
Speaker 2 (00:40):
I think you're making that up. Good afternoon. Any I
think you're making this up. Will weave it, but anyway,
good luck to you.
Speaker 1 (00:46):
I may or may not have said that, but nonetheless
it's it's a hell of a smell. Jeez. You had
the molesses cranking the other day and the aroma. Like
I say, Daryl, I won't lie about this though. The
smell of them usually and the molesses going through is beautiful. Yeah.
Speaker 2 (00:58):
Well, I mean said before, we don't actually smell it.
We're here every day and some products have got a
lot of molasses in them, so you do get a
bit of smell. We go through quite a volume of
molasses on a daily basis. It's just something we don't
sort of smell ourselves. But I'm pleased that works for you.
Speaker 1 (01:14):
Well, next time I skip that a rowe, but coming
through the main street of g ten, I'll text you
and let you come out and smell it for yourself.
Speaker 2 (01:20):
Hell's that well a great idea. We'll go with that.
Speaker 1 (01:23):
You guys will be pretty busy at the moment though,
calving season, calf nuts and the likes. It will be
your go.
Speaker 2 (01:29):
Well, everything's allot the time of the year. I mean,
we do most of our business September, Octovid November, and
we've flared out as we need to be and coming
and going with every thing, in particular pulling up some size.
Now there's a lot of most airy fanlers have a
big majority of their herd calves, so it's all go
from here on in yep. And also we're obviously calfie
(01:49):
goes along with that. So there are two main lines
at the moment, they're both flared out, so it is
what it is for the spring. The other thing I
was going to mention is we do a velvet nut plus,
which we've made for probably a number of years, but
very popular product nowadays. And velvet production of course, it's
another thing that's going pretty well for the deer farmers.
(02:09):
So we've got things like organic zinc specially amino acids.
It's all non GMO for the deer industry. So those
products are rolling out the door at the moment as well.
I thought I should mention that the nuts.
Speaker 1 (02:20):
I don't think we've talked about that before.
Speaker 2 (02:23):
No, it's not not one we have talked about, but
it's pretty been behind for us. We now sell them
all over there. We're actually seeing them as far as
Kai Koura, believe it or not, but pretty a lot
of it goes through the central of Targo, the one
like the hardware area with a lot of deer and
all the local guys just said the same as Peter
Elegant to grab some this morning, so he had a
(02:43):
good yard of better and he's used them for a
number of years, so very good product.
Speaker 1 (02:48):
Yeah, I see it on your social media posts the
other day talking about you guys. You've got agents in
central Targo selling your product. That's pretty cool.
Speaker 2 (02:56):
Yeah, Well, there's the pulture shide of the business. And
a lot of the re sellers. There's not a lot
of resellers up that way. So we've got a lady
that sells quite huge challenges. She actually grows chickens in
point of lay bullets and hueses their product and then
she started selling the product. So yeah, that's going really really.
Speaker 1 (03:17):
Well, would you say the poultry side of things from
your perspective with the fate, it just keets bigger, It just.
Speaker 2 (03:23):
Keeps rolling on it stay gives me remonthly me out
of poultry. We're selling a lot of commercial stuff though,
a lot of fulk bags of product. You know, one
ton begs and half ton begs go out in that.
At the end of the month they head up how
much was sold in it. It's really big volumes, but
it's really good product. Obviously, the nutritionist is called a
guru on poultry, so we know that the formulations are
(03:45):
very robust and the person the pudding really the eggs.
Severyone comes back in Ram's about the quality of the eggs,
so obviously the products be good.
Speaker 1 (03:53):
Of course you're referring to Natalie Crystal, your animal nutritionist
there or how often are you talking to her about
products by talking.
Speaker 2 (03:59):
To her probably once twice a week, but we email
on a daily basis, so I'll flick away some information
and say I need a formulation for this, or we
need to change this, and she'll just do the formulation
and come through a big print out comes through on
my computer. So physically talking to her probably once or
twice a week. Shaney visitsself and sort of three or
four times a year, but you know, we're sort of
(04:21):
communicating on a regular basis with formulations do change from
here and there with summer, the materials getting unavailable and
all sorts of things happen and new customers coming through
saying I want something to do this job. Funnily enough,
I've just we've just done another formulation. I think we
mentioned a while ago about the snail farmer and sense
of a target. So we've just done a cargo brother
(04:41):
feed for his snails, which will be going up next week.
Speaker 1 (04:45):
Where do you even start with that? I suppose to
not pelletts of the stuff.
Speaker 2 (04:49):
No, it's a fine mash that we make for them
with a lot of again amino acids and a lot
of things for shell production. And I actually thought the
were joking when they come and say, look we want
we've got a guy producing snails for the Queenstown restaurant market,
and yeah, they've bought quite a tonage at the stage,
so you never know what we might get next next week.
Speaker 1 (05:12):
Well right to the heck there, do you run snails
that you reckon?
Speaker 2 (05:15):
Yeah? I don't have that information, sorry, but Natalie's been
working quite closely with him, and there is quite a
bit of information. They've been overseas, so believe it or not,
people breed snails.
Speaker 1 (05:26):
No, that's outstanding. It just reminds you back to that
guy on Sports Careful those years ago there or you
may or may not remember us.
Speaker 2 (05:32):
Yeah, just I certainly do. We should have. We should
have sent some of this feed up for him.
Speaker 1 (05:36):
Absolutely, you should have. That's brilliant. Now, when you're talking
to the dairy cockies out there, like you say, getting
through carving, how's the season treating them so far?
Speaker 2 (05:44):
You're not too many. Most guys say the girls coming
in pretty good in the winter's been relatively good as
far as condition wise, and most guys are pretty happy
and they're starting to milk reasonably well. So at the stage,
no complaints. We just want to want a good spring
to continue and everyone will be happy.
Speaker 1 (05:58):
Well, we'll talk about a code finish up because we can.
The Stags unfortunately, I use the analogy use today it
is better to have loved and lost than not to
have loved at all. Six days around Forrey Shield. But
we certainly punched above our weight.
Speaker 2 (06:12):
Oh totally. I thought the wake out of game was outstanding.
And they had a big weekend and obviously a big
few days, so they were up against it against a
really strong Cannibry side. But they're still playing good rugby.
They've had a few wins this year and no, I
think I think it was fantastic. It was good to
see the Shield comes south RESSI arrasmus.
Speaker 1 (06:29):
He comes across as quite an intriguing individual, to be
fair like, he's maybe like ten or eleven changes to
the spring box side for the Caketon, the sue Ken.
What do you think the Buck's going to bring? That
was different?
Speaker 2 (06:42):
Well, it's really surprising the amount of changes he's made.
He's an interesting character, all right, But I think they
would have been gutted. I mean we played really well.
I think that first twenty minutes those two tries blew
them off the park. And they took a lot. You know,
that took a lot out of them, and they didn't
really come back that well. It was only right at
the end of the game they were starting to play
decent rugby. So with all the changes, Look, I'm looking
(07:04):
forward to the game. I don't know, it's going to
be bloody interesting.
Speaker 1 (07:06):
Andy Wellington's not exactly the fortress for the yublecksitent or
never really has been, truth be known.
Speaker 2 (07:14):
But I don't know how much it comes into it
nowadays with psychology and all the experts they've got in
the background. But I know, I think it'll be a
great game of football. Who knows what the spring box
will bring? Some more line outs in the midfield.
Speaker 1 (07:26):
Who knows Satan Dan stock foods here in Gord's this
way to get in touch Just eight.
Speaker 2 (07:31):
Hundred number, which is eight hundred Sgt dam.
Speaker 1 (07:35):
Get on your dare I always got to catch.
Speaker 2 (07:36):
Up gez Any. Thanks laugh out loud with ad proud,
because life on the land can be a laughing matter.
Speaker 1 (07:46):
Brought to us by sheer Well Data working to help
the livestock farmer. The phone rang at the motor pole
and it authorit have voice demanded how many vehicles are operational.
Petty answered, we've got twelve tracks. Ten until of these
three staff cars and that Bentley, the fat ass colonel
swans around and who was a stony silence. The voice said,
do you know who you're speaking to? No, this is Petty,
(08:08):
this is the fat ass colonel. Without missing a beat,
Petty shot back, and do you know who you do?
You know who you're speaking to? The colonel snapped back. No, good,
said Petty, and hung up the phone. That's us for
the afternoon, over and done with. Thanks very much for
your company. My name's Andy Muller. This has been the
musterro One, Hack and Nui thanks to Peter's genetics. See
(08:29):
you tomorrow one o'clock podcast going up shortly
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