Students Ryder Spinks, Rylan Aughtie and (front) Spencer Noris, with local farmer and Murray Dairy chair Rachael Napier and program coordinator Stephen Ball.
Mayrung is expanding its agricultural education program to help students better understand where their food comes from.
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The 'Farm to Plate' program, launched in 2022 by Stephen Ball, has evolved from its initial focus on rice production to include dairy farming, with students recently visiting Karina Dairy, owned by the Litchfield family.
“During the hands-on tour, students explored modern milking facilities, gained insight into how dairy farming operates today, and even got involved in the traditional craft of butter making,” the school said.
Mr Ball said the school has done dairy visits to nearby properties in the past, but this was the first under the Farm to Plate program he helped launch.
In addition to learning from the Karina Dairy staff, the students got to hear from local dairy farmer and Murray Dairy chair Rachael Napier.
She highlighted the diverse uses of milk in food production, and even showed the children how to churn butter from milk.
“I took along some of the products I had at home to show them just how many things milk is in, and they could not get over the fact that milk is used in Twisties to help the flavour stick,” she said.
“We sometimes take it for granted that people in a rural community know where their food comes from because it is not always the case.”
Mr Ball said the dairy visit was supported by funding from Murray Irrigation Limited, who also play a role in the rice excursions alongside SunRice and Ricegrowers Association of Australia.
Rachel Napier shows Bailey Busby the art of churning milk into butter.
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