great lakes dairy sheep symposium - the Department of Animal ...

More documents

Recommendations

Info

Dean is a mental health therapist with his own practice. He predominantly works with the Amish communities that surround the Jensen’s farm, and both Dean and Brenda have a deep appreciation of Amish values and work practices. They employ Amish friends and neighbors for milking and construction. The fields at Hidden Springs are plowed by Percheron draft horses. Donkeys deter coyotes and other predators from bothering the sheep and lambs, and all the sheep graze seasonally on the Jensens’ 30 acres of fenced pasture. Brenda has only recently begun to make cheese. The cheese that she is currently producing is called Driftless and is named for the region in which Hidden Springs is located. The cheese is a soft fresh sheep’s milk cheese, and it is already becoming popular amongst specialist retail stores and high-end restaurants in Wisconsin. Brenda also travels to two farmer’s markets each week to sell her cheese. 10
ORGANIC SHEEP DAIRY: MARKETS AND PRODUCTION Jody Padgham Education Director, Midwest Organic and Sustainable Education Service (MOSES), Spring Valley, Wisconsin, USA jody@mosesorganic.org The Organic Market The International and U.S. organic markets are growing quickly, and have been for the past 15 years. Statistics show that the U.S. organic dairy market has been growing at a rate of over 25% for several years. 1 The Organic Trade Association (www.ota.com) states that 66% of U.S. consumers report that they use organic products at least occasionally. A 2002 literature review from Canada states that “The intention to buy more organic food ranges from 16% in the U.S. to 53% in India; worldwide it is approximately 30%.” 2 Thousands of new consumers are buying organic products each week, as education about “the organic difference” and why one may choose organic products reaches a broader consumer base. The availability of organic products has also expanded, even reaching into main-stream companies such as General Mills foods, Hunts and Heins, Dean Foods and recently Kemps Dairy products. These ultra-large companies would not be joining the organic market if they didn’t consider the market demand to be strong and growing. Buyers of specialty cheeses are also supportive of organic products. A 2000-2001 northern California study of specialty cheese consumers found that buying organic is very important to 21.2%, important to 51.5%, makes no difference to only 15.2% and is not important to only 12.1% 3 In an article titled “Emerging Top Food Trends in the U.S. and Abroad”, the Institute of Food Technologists name “inherently healthy, fancy and farm-friendly” among their top five qualities that consumers will be seeking in the near future. 4 What a perfect description of organically produced sheep dairy products! Who Buys Organic? An assessment of the organic market in The Gourmet Retailer notes that the organic consumer is not that different than the non-organic consumer. “Contrary to conventional wisdom, organic consumers are not significantly more affluent than the U.S. public as a whole, but instead have an average or slightly above-average income vs. that of all U.S. consumers. Neither are organic consumers a fringe or an "alternative" group culturally; they are basically 1 “Recent Growth Patterns in the U.S. Organic Foods Market” USDA-Economic Research Service, Agricultural Information Bulletin Number 777, September 2002. 2 A Profile of the Organic Industry and Its Issues, Rosalie Cunningham and Betty Vladicka, Government of Alberta, Canada, 2002. 3 Test Marketing Pasture-produced Artisan Cheeses. Tim Pedrozo, Pedrozo Dairy and Cheese Company. SARE funded grant research. 2002. 4 Emerging Top Food Trends in the U.S. and Abroad, Institute of Food Technologists, April 2005 11
Page 1 and 2: Proceedings of the 12 th Annual GRE
Page 3 and 4: Symposium Organizing Committee Yves
Page 5 and 6: Table of Contents (cont.) SHEPHERD
Page 7 and 8: Program of Events (cont.) Friday, N
Page 9 and 10: Gold: Sponsors Babcock Institute fo
Page 11 and 12: SHEEP DAIRY FARM ECONOMIC ANALYSIS
Page 13 and 14: 3) Recordkeeping a) Degrees of deta
Page 15 and 16: Out of this allocation, the Dairy B
Page 17 and 18: The original plan for Uplands was t
Page 19: Cheese As previously mentioned, Ple
Page 23 and 24: products that, especially combined
Page 25 and 26: Organic Milk Production Requirement
Page 27 and 28: To become certified, you must first
Page 29 and 30: ATTRA- the National Sustainable Agr
Page 31 and 32: 1.2. The average western Pyrenees d
Page 33 and 34: During the last 15 years, the avera
Page 35 and 36: The growth of the market of Pyrenee
Page 37 and 38: them tested for OPP using the cElis
Page 39 and 40: separate facilities and tested at 4
Page 41 and 42: • Neoplastic tumors Treatment •
Page 43 and 44: STRATEGIC CONTROL OF GASTRO-INTESTI
Page 45 and 46: C. Intestinal cestode parasites (ta
Page 47 and 48: Strategic Timing of Treatment Phase
Page 49 and 50: 1.2. IMI is the main factor influen
Page 51 and 52: 1.3. Use of SCC in order to detect
Page 53 and 54: within-day fluctuation (SCC level a
Page 55 and 56: expensive. But it is necessary to b
Page 57 and 58: The influence of high SCC on cheese
Page 59 and 60: Figure 9. Contribution to bulk tank
Page 61 and 62: Regarding the dynamics of the infec
Page 63 and 64: Figure 11. Evolution of the average
Page 65 and 66: Lafi S.Q. 2005. Use of somatic cell
Page 67 and 68: (Penning et al., 1988). Another stu
Page 69 and 70: Pre-grazing herbage mass (kg DM/ha)
Page 71 and 72:
Table 2: Average test day milk prod
Page 73 and 74:
Figure 4: Average test day milk fat
Page 75 and 76:
lactation ewes (1.66 vs. 1.50 kg/d,
Page 77 and 78:
Figure 6: Average change in body we
Page 79 and 80:
esults, so an average pasture CP va
Page 81 and 82:
Pulina, G. 2002. Dairy Sheep Feedin
Page 83 and 84:
light treatments, when all ewes wer
Page 85 and 86:
percentage protein (AgSource Milk L
Page 87 and 88:
the difference was significant on o
Page 89 and 90:
kg), fat (+ 3.0 kg), protein (+ 0.9
Page 91 and 92:
Auchtung, T. L., A. G. Rius, P. E.
Page 93 and 94:
site of a small settlement for seve
Page 95 and 96:
Gonyou, HW and Stookey, JM. 1983. U
Page 97 and 98:
SHEPHERD’S DAIRY Kim Curtis Ansel
Page 99 and 100:
Breeds As I stated above, we starte
Page 101 and 102:
Summary ARTISAN SHEEP MILK CHEESE J
Page 103 and 104:
ACCURACY OF THE PORTASCC® MILK TES
Page 105 and 106:
Correlation between laboratory resu
Page 107 and 108:
CLOVER DALE SHEEP DAIRY John Henry
Page 109 and 110:
CARR VALLEY CHEESE - WISCONSIN’S
Page 111 and 112:
101
Page 113 and 114:
We We We Welcome Welcome You You Yo
Page 115 and 116:
Hudson Valley Camemberts Pure Sheep
Page 117 and 118:
107
Page 119 and 120:
N681 Rollwood Road Antigo, WI 54409
show all

great lakes dairy sheep symposium - the Department of Animal ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?