For Wang Bo, this job is not difficult, in fact, for people with a little ability to live, it is very simple to do this job. Pen % fun % Pavilion www.biquge.info

According to the bill sent to him, he quickly made more than a dozen glasses of sparkling wine.

The harvest is proportional to the pay, and the sparkling wine created in this way naturally has no taste, and the price of the beverage store is more than ten yuan, which is not worth ten yuan, and the cost is not even one yuan.

The valuable and difficult work is in Bill's hands, where he makes juice and adds spices.

In addition, he used sliced fruit to decorate the rim of the cup, such as oranges, limes, lemons, and so on.

After mixing well, he also has to put a mint leaf, sage leaf and other spice plants on the surface of the drink.

In this way, the final result is a delicious glass of sparkling wine, which tastes delicious and is novel and beautiful.

Taking advantage of his free time, Wang Bo went over to see the finished product.

Because the soda itself has bubbles, this will cause the ice and wine to quickly fuse in the middle of the glass, and at this time, more bubbles in the ice cubes will be released, and bubbles will continue to gurgle out of the water.

In addition, the temperature of the bubbles with ice will quickly cool the outer wall of the cup, so when customers take it to the sun, a thin layer of condensation will appear on the outer wall of the cup, making it look like a kind of bewitching beauty.

But what really makes this drink a staple is the sparkling water made with spring water, which highlights the flavor of red wine and fruit juice.

This is the power of the spiritual spring water, drinking the spiritual spring water alone, but it is cold and slightly sweet, and it is not much different from ordinary mountain spring water.

But when it is used as a carrier, it has a great effect, for example, when it is used to brew coffee, it can make the coffee aroma more intense, and give full play to the aroma of the coffee beans themselves.

Used to make beverages, it can play a role in flavor layering, preserving the original taste of wine and juice to the greatest extent, rather than becoming a mixture.

On the weekend, Wang Bo was helping out, because the weather had been hot for the past two days, and there was a steady stream of customers coming to the drink bar.

The advent of the drink bar also solves the problem of milk produced on the farm.

The farm's milk is usually sold in supermarkets, and Wang Bo has built a small, automated milking line that can produce 600 to 800 litres of pure milk per day.

They can't drink so much on their own, and even the amount of milk provided by a cow in a day is enough for their family to drink, so the rest of Wang Bo is sold to the town.

The tertiary pasture not only improves the quality of the meat, but also improves the quality of milk and goat's milk, which is quickly bought by the townspeople after production.

Wang Bo didn't set a high price for the milk, because it was mainly the townspeople who bought it, and it was not interesting to make the townspeople's money.

But these milks are indeed of good quality and high value, and they do not sell at high prices in line with the laws of the market.

The drink bar requires cow's and goat's milk, and most of the drinks they serve are milky or need to be added with fresh milk.

With the strong supply capacity of the drink bar, these hundreds of liters of fresh milk can be easily sold.

The price of drinks made from fresh milk from the pasture will not be the same as that of drinks produced from ordinary milk sources, and these glasses are at least 30 New Zealand dollars, which is a high-end drink.

To Wang Bo's surprise, these high-end drinks sell better, especially tourists, who would rather spend more money on delicious drinks than buy low-end drinks in order to save money.

Looking at the sales report for the two days of the weekend, Wang Bo was surprised: "Now everyone is really rich, and the sales volume of sunset fresh milk drinks is second only to sparkling wine?" ”

Bill smiled, "That's normal, sir, everyone comes out to spend money, and of course they want to taste the best food and drinks in the area." ”

Carmen Rousseau, another beverage chef, also said: "We have such a good water source, but I actually think we should make some home-brewed beer, which can also be positioned as a high-end drink, and I bet it's just as popular." ”

New Zealanders are fierce and low-alcohol beers are not sold in pubs, but in drink shops.

"It's a good way to grow, but I think if our farms can produce more fresh milk, it will be easier to make money," Bill said. ”

Wang Bo touched his chin and said, "The number of dairy cows in the pasture is the least, you mean, it's time for me to expand the scale of dairy cow breeding?" ”

Hani, who accompanied him to study the income statement, said: "You should have done it a long time ago, the fresh milk from the ranch is the most popular in the town. ”

It is precisely because of such popularity that Wang Bo did not expand the scale of breeding.

At the beginning, he set the price of fresh milk from the pasture at the ordinary price, and then he couldn't change the price, so he didn't make money at all, so why did he raise a lot of cows?

Besides, at that time, the slaughterhouse had not yet been built, and the cowboys were too busy just to do the slaughtering work, so how could they have time to milk the cows?

Now Bill's words have given him a hint that it is not profitable to sell fresh milk, but if he uses fresh milk as raw material to develop secondary products, then he can make a lot of money.

New Zealand is a large livestock country, with many more livestock than the population, and it is not meat pastures that dominate the livestock industry, but dairy pastures that many people don't expect.

With an idea, Wang Bo searched for relevant information.

If he expands the number of cows and goats, it will be a large population expansion and more sales channels will be needed.

New Zealand has a large dairy market, with around 11,400 dairy farms in the country, and of course this number includes both commercially and non-commercially operated small farms.

Non-commercial small farms do not mean that the milk produced is not in the market and only for their own use, but that they are not associated with commercial brands.

For example, this was the case with the previous Sunset Town Ranch, where the milk produced was consumed by the neighbors and did not officially enter the market as a commercial brand.

In 2000, 1.33 million hectares of land in New Zealand were used for the dairy industry, which has now increased to 1.64 million hectares

In 2000, there were an average of 160 cattle per farm, and this number has now increased to 393

However, most dairy farms are located in the North Island of New Zealand, which accounts for 65% of the total, while the South Island is only half the size of the family.

Farms in the South Island are small but large and have grown rapidly over the past decade, particularly in the South Canterbury region, with an average of 780 cows per farm, surpassing the 350 cows in the North Island.

In 2000, New Zealand produced 13 billion litres of milk a year; In the last year, this figure has risen to 19.1 billion liters.

95% of the milk produced in New Zealand is processed for export, such as milk powder, cheese, cream, butter, protein products, etc., which can double the value of milk!

After looking at these materials, Wang Bo has a good idea of the size of the cows on his farm. (To be continued.) )