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Agriculture is one of Australia’s main industries, and understandably so. As a large country with a number of different terrain types, Australia benefits from being able to produce a variety of different crops that thrive naturally in its many regions.

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Sheep Shearing

Sheep Shearing in Australasian Culture

A culture has evolved out of the practice of sheep shearing, especially in post-colonial Australia and New Zealand. Shearing the Rams, a painting by Australian impressionist painter Tom Roberts is considered to be iconic of the livestock-growing culture or "life on the land" in Australia.

For an inversion, Michael Leunig's Ramming the Shears can be seen as a sign of the shifts in Australian culture, and the extent to which the dominant rural culture is being eroded by an increasingly urban population.

The expression that Australia's wealth rode on the sheep’s back in parts of the twentieth century no longer has the currency it once had.

Many stations across Australia no longer carry sheep due to lower wool prices, drought and other disasters, but their shearing sheds remain, in a wide variety of materials and styles, and have been the subject of books and documentation for heritage authorities. Some farmers are reluctant to remove either the equipment or the sheds, and many unused sheds remain intact....ref

 

Built in 1859, the Jondaryan Woolshed is the oldest operating woolshed in Queensland.

Woolsheds are used for shearing sheep, and sorting and baling the fleece prior to transportation to market. In Queensland, shearing is undertaken in spring and early summer September through December. In a climate where it rains in summer, the woolshed is necessary to keep the shearers and sheep dry for efficient processing.

During its heyday the 300-feet-long Jondaryan Woolshed held 52 blade shearing stands and employed numerous other workers processing sheep. These days the shed swings into action for demonstrations and special events....Source: jondaryanwoolshed.org.au

 

 
 
Grape

Wine is produced by anaerobic fermentation. The alcohol content is directly proportional to the sugar present in the juice.

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