January 12, 2026 • 6 mins
Daryl Moyles of Sgt Dan Stockfoods looks at supplementary feed options... and that includes snail feed!
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Episode Transcript
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Speaker 1 (00:09):
That is the Musterine Hakanui.
Speaker 2 (00:13):
My name is Andy Muller and our next guest is
Daryl Moyles of Satin dann Stop Foods. The big building
which is the old Chromotor mill in the heart of
the Gorse CBD with the beautiful aroma of molessers wafting
through the streets. Good afternoon, Daryl, Good.
Speaker 3 (00:27):
Afternoon, Andy, and all the best to you, your listeners
and the team from for the New Year.
Speaker 1 (00:32):
Yeah, and back at you. How was the New Year?
Speaker 2 (00:34):
Did you manage a few days away?
Speaker 3 (00:36):
I didn't manage a few days away? First time. I think.
I've head off in between Christmas New Year for a
lot of years and enjoyed it. We didn't do a lot,
just chilled. So it was fantastic.
Speaker 2 (00:44):
Because everything's pretty hectic over the road at the moment,
gathering just what I understand seeing the lights on at
all ours.
Speaker 3 (00:51):
Yeah, we're having putting out a lot of foot more
than normal. December was absolutely huge. Just normally papers off
for us prior to Christmas and we wind down and
get a bit of a breather. But the boys haven't
had a breather are unfortunately, and even now January is
normally it's not really our busiest month, but we are
flat out. We've put out a lot of feed day
feed last week, trying to keep the silos full, and
(01:11):
we're still under pressure a wee but som not complaining.
But the boys are plowed out and almost they need
another break already.
Speaker 2 (01:19):
So the dairy farmers you're speaking to, they're pretty content
with the season or things considered.
Speaker 3 (01:24):
Well, the season has been pretty ugly. I don't think
anyone's really content, but a lot of people are. Actually,
the cows are milking really well. I'm pretty heavy with production,
so although it's been interesting spring to start with, production
and production by most guys has been pretty bloody good.
But of course that's the ones that are using the
quality feed that I supply, so that might be at andy.
Speaker 1 (01:42):
Well, there you go, the proofs and the pudding right there.
Speaker 3 (01:44):
Daryl, Absolutely, that's my story.
Speaker 1 (01:47):
So that's the vibe you're getting for January.
Speaker 2 (01:49):
It's just not supplement for the cows that are going out,
but everything else too.
Speaker 3 (01:52):
Yeah. Everything. We're starting at quite a few calls for
sheet nuts, which is reasonably random. A lot of it's
sort of lifestyle blocks or you know, tail in lambs
or a bit of this and that. Even even tailien calves.
The multi that we produce is quite good for those
as well. So you know, we're making a big run
of nuts. I think Wednesday evening we're going to do
(02:13):
a heap of nuts, which is reasonably rear for mid January.
But the demands certainly there, that's for sure.
Speaker 1 (02:19):
So how many ton of nuts will you be doing
in this production?
Speaker 2 (02:22):
In this run?
Speaker 3 (02:23):
I will probably only do sixty ton. That's all the
space I've got get back on, and that's not actually
a big volume for what orders we've got. That's probably
half of that's probably ordered already. So we will make
more at the end of the month when I've got
some time, more time, when we get ahead of things.
We're still sort of chasing our tail at the moment injury.
Speaker 2 (02:44):
We've talked about this in the past now and it's
it's been an interesting point of difference of you guys.
I mean you do check and feed, you'll do pig feed.
I mean you're doing East cargo feed. I mean I'm
still looking at it. Stocking right for the snail farm
in Central What dates have you got?
Speaker 3 (02:59):
Yeah, well, I haven't now she's got any decent information
from them yet they feel pretty much one on one
with an nutritionist Natalie, and we've sent another batch up.
They've gone back to the original batch of snail food,
so another two and her kilos went through the central
I think last week, and so I'm looking forward to
some feedback. But I don't deal one on one with
that guy the snails out of my pay grade, and
(03:20):
Natalie's the one dealing one on one with that chap.
So I will ask him when I get to meet
him the stocking rate, but don't know that yet.
Speaker 2 (03:27):
It sounds like a fascinating interview actually one day talking
to a snail farmer. But of course you're referring to
Natalie Crystal, your animal nutritionists, who brings everything together as
far as what goes into the formulas.
Speaker 3 (03:38):
Right, absolutely, and she's got quite a lot of knowledge
when most classes stop. But I have to admit snails
and you she's this of the first snail feces produced,
so she's doing a lot of study to keep that
on track, so very interesting for her. That's something pretty random.
Speaker 2 (03:56):
Ye, well, well, how much does the snail these in
the day? I mean, it sounds like a riddle, but it's.
Speaker 3 (04:00):
Not I think in the lifetime. She told me it's
only a few grams in their lifetime, So it's not
like we're going to shut down from dairy feed and
get into stale, that's for sure. It's a note a
bit of big production. Run that kilos last time for months.
Must have still quite a few head though to eat
that volume of feet uppose.
Speaker 2 (04:21):
Okay, change of tax Highlands is a bit early for rugby,
but it's not. It's coming closer around that corner. Dylan
Pledger Hiland is half back. He's out for the season.
Did you know that?
Speaker 3 (04:32):
Yes, I just heard that. I'm pretty guded for him.
I thought he had a pretty good NPC season and
was probably unlucky not to get a NOD on that tour.
But I think he's got a big future and I
seen him on the TV last night. He's obviously going
to do some study and get himself right. He's still
young enough to get back in the air down the
track hopefully well.
Speaker 1 (04:51):
Cam Reyguard was injured last year.
Speaker 2 (04:53):
He came back on the tour overseas, but he still
goes pretty down handy and yeah, it's just crazy to
think we're talking ragg again already pretty much.
Speaker 3 (05:02):
It's caring that far away. But I think the cricket's
about to warm up with this tournament overseas, so that'll
be interesting.
Speaker 2 (05:09):
Yeah, that'll be good. Jacob Duffy, he's doing great things.
Speaker 3 (05:12):
Ie top me and you. So I know he's dead
from when he was a stockagent down here and I
follow him quite closely. So he's going really well. It's
a shame it's probably the twilight of his career that
he gets a nod, but he's going exceptionally well.
Speaker 2 (05:22):
Yeah. I know a few people questioning where the likes
of Tim Saldy and they're going a couple of years
too much, too long, sorry, but nonetheless getting the chance.
And hear Mark Duffy, great guy as well. Used to
play cricket against him once upon a time, Belfery against Lumpston.
I mean you talk about the rivalry on the rugby field,
well in the nineties esteemed to cricket as well.
Speaker 1 (05:40):
It was quite cool.
Speaker 3 (05:41):
A bit of sledging going on there anddy oh.
Speaker 2 (05:43):
You could imagine I've got a bunch of young young
fellows who have just had a night in the pub
played cracket on a Saturday, and you've got the old
salties that are in there that actually inflict some wounds
and the likes and it was all go. But it
was just good fun and it was clean, good fun
as well when everyone had a drink afterwards.
Speaker 3 (05:58):
It was the beauty of it, absolutely well done.
Speaker 2 (06:01):
Right a Darrell or somebody who's listening here, maybe another
est cargo farmer and the making of the likes. And
they want to get in touch with Sergeant Dan Stock Foods.
How do they do it?
Speaker 3 (06:09):
Just based on an eight hundred number, which is eight
hundred Sergeant Dan or eight hundred seven four eight three
two six.
Speaker 1 (06:15):
Daryl Moyles, Always a pleasure to chat.
Speaker 3 (06:18):
Good to talk to you, Andy.
Speaker 2 (06:22):
Daryl Moyles or Sergeant Dan Stock Foods here in Main Street.
Speaker 1 (06:25):
On here on Main Street and Gore. This is the
muster up. Next. Harry McCallum, Tiano Young Farmers
That is the Musterine Hakanui.
Speaker 2 (00:13):
My name is Andy Muller and our next guest is
Daryl Moyles of Satin dann Stop Foods. The big building
which is the old Chromotor mill in the heart of
the Gorse CBD with the beautiful aroma of molessers wafting
through the streets. Good afternoon, Daryl, Good.
Speaker 3 (00:27):
Afternoon, Andy, and all the best to you, your listeners
and the team from for the New Year.
Speaker 1 (00:32):
Yeah, and back at you. How was the New Year?
Speaker 2 (00:34):
Did you manage a few days away?
Speaker 3 (00:36):
I didn't manage a few days away? First time. I think.
I've head off in between Christmas New Year for a
lot of years and enjoyed it. We didn't do a lot,
just chilled. So it was fantastic.
Speaker 2 (00:44):
Because everything's pretty hectic over the road at the moment,
gathering just what I understand seeing the lights on at
all ours.
Speaker 3 (00:51):
Yeah, we're having putting out a lot of foot more
than normal. December was absolutely huge. Just normally papers off
for us prior to Christmas and we wind down and
get a bit of a breather. But the boys haven't
had a breather are unfortunately, and even now January is
normally it's not really our busiest month, but we are
flat out. We've put out a lot of feed day
feed last week, trying to keep the silos full, and
(01:11):
we're still under pressure a wee but som not complaining.
But the boys are plowed out and almost they need
another break already.
Speaker 2 (01:19):
So the dairy farmers you're speaking to, they're pretty content
with the season or things considered.
Speaker 3 (01:24):
Well, the season has been pretty ugly. I don't think
anyone's really content, but a lot of people are. Actually,
the cows are milking really well. I'm pretty heavy with production,
so although it's been interesting spring to start with, production
and production by most guys has been pretty bloody good.
But of course that's the ones that are using the
quality feed that I supply, so that might be at andy.
Speaker 1 (01:42):
Well, there you go, the proofs and the pudding right there.
Speaker 3 (01:44):
Daryl, Absolutely, that's my story.
Speaker 1 (01:47):
So that's the vibe you're getting for January.
Speaker 2 (01:49):
It's just not supplement for the cows that are going out,
but everything else too.
Speaker 3 (01:52):
Yeah. Everything. We're starting at quite a few calls for
sheet nuts, which is reasonably random. A lot of it's
sort of lifestyle blocks or you know, tail in lambs
or a bit of this and that. Even even tailien calves.
The multi that we produce is quite good for those
as well. So you know, we're making a big run
of nuts. I think Wednesday evening we're going to do
(02:13):
a heap of nuts, which is reasonably rear for mid January.
But the demands certainly there, that's for sure.
Speaker 1 (02:19):
So how many ton of nuts will you be doing
in this production?
Speaker 2 (02:22):
In this run?
Speaker 3 (02:23):
I will probably only do sixty ton. That's all the
space I've got get back on, and that's not actually
a big volume for what orders we've got. That's probably
half of that's probably ordered already. So we will make
more at the end of the month when I've got
some time, more time, when we get ahead of things.
We're still sort of chasing our tail at the moment injury.
Speaker 2 (02:44):
We've talked about this in the past now and it's
it's been an interesting point of difference of you guys.
I mean you do check and feed, you'll do pig feed.
I mean you're doing East cargo feed. I mean I'm
still looking at it. Stocking right for the snail farm
in Central What dates have you got?
Speaker 3 (02:59):
Yeah, well, I haven't now she's got any decent information
from them yet they feel pretty much one on one
with an nutritionist Natalie, and we've sent another batch up.
They've gone back to the original batch of snail food,
so another two and her kilos went through the central
I think last week, and so I'm looking forward to
some feedback. But I don't deal one on one with
that guy the snails out of my pay grade, and
(03:20):
Natalie's the one dealing one on one with that chap.
So I will ask him when I get to meet
him the stocking rate, but don't know that yet.
Speaker 2 (03:27):
It sounds like a fascinating interview actually one day talking
to a snail farmer. But of course you're referring to
Natalie Crystal, your animal nutritionists, who brings everything together as
far as what goes into the formulas.
Speaker 3 (03:38):
Right, absolutely, and she's got quite a lot of knowledge
when most classes stop. But I have to admit snails
and you she's this of the first snail feces produced,
so she's doing a lot of study to keep that
on track, so very interesting for her. That's something pretty random.
Speaker 2 (03:56):
Ye, well, well, how much does the snail these in
the day? I mean, it sounds like a riddle, but it's.
Speaker 3 (04:00):
Not I think in the lifetime. She told me it's
only a few grams in their lifetime, So it's not
like we're going to shut down from dairy feed and
get into stale, that's for sure. It's a note a
bit of big production. Run that kilos last time for months.
Must have still quite a few head though to eat
that volume of feet uppose.
Speaker 2 (04:21):
Okay, change of tax Highlands is a bit early for rugby,
but it's not. It's coming closer around that corner. Dylan
Pledger Hiland is half back. He's out for the season.
Did you know that?
Speaker 3 (04:32):
Yes, I just heard that. I'm pretty guded for him.
I thought he had a pretty good NPC season and
was probably unlucky not to get a NOD on that tour.
But I think he's got a big future and I
seen him on the TV last night. He's obviously going
to do some study and get himself right. He's still
young enough to get back in the air down the
track hopefully well.
Speaker 1 (04:51):
Cam Reyguard was injured last year.
Speaker 2 (04:53):
He came back on the tour overseas, but he still
goes pretty down handy and yeah, it's just crazy to
think we're talking ragg again already pretty much.
Speaker 3 (05:02):
It's caring that far away. But I think the cricket's
about to warm up with this tournament overseas, so that'll
be interesting.
Speaker 2 (05:09):
Yeah, that'll be good. Jacob Duffy, he's doing great things.
Speaker 3 (05:12):
Ie top me and you. So I know he's dead
from when he was a stockagent down here and I
follow him quite closely. So he's going really well. It's
a shame it's probably the twilight of his career that
he gets a nod, but he's going exceptionally well.
Speaker 2 (05:22):
Yeah. I know a few people questioning where the likes
of Tim Saldy and they're going a couple of years
too much, too long, sorry, but nonetheless getting the chance.
And hear Mark Duffy, great guy as well. Used to
play cricket against him once upon a time, Belfery against Lumpston.
I mean you talk about the rivalry on the rugby field,
well in the nineties esteemed to cricket as well.
Speaker 1 (05:40):
It was quite cool.
Speaker 3 (05:41):
A bit of sledging going on there anddy oh.
Speaker 2 (05:43):
You could imagine I've got a bunch of young young
fellows who have just had a night in the pub
played cracket on a Saturday, and you've got the old
salties that are in there that actually inflict some wounds
and the likes and it was all go. But it
was just good fun and it was clean, good fun
as well when everyone had a drink afterwards.
Speaker 3 (05:58):
It was the beauty of it, absolutely well done.
Speaker 2 (06:01):
Right a Darrell or somebody who's listening here, maybe another
est cargo farmer and the making of the likes. And
they want to get in touch with Sergeant Dan Stock Foods.
How do they do it?
Speaker 3 (06:09):
Just based on an eight hundred number, which is eight
hundred Sergeant Dan or eight hundred seven four eight three
two six.
Speaker 1 (06:15):
Daryl Moyles, Always a pleasure to chat.
Speaker 3 (06:18):
Good to talk to you, Andy.
Speaker 2 (06:22):
Daryl Moyles or Sergeant Dan Stock Foods here in Main Street.
Speaker 1 (06:25):
On here on Main Street and Gore. This is the
muster up. Next. Harry McCallum, Tiano Young Farmers
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