Great Lakes Dairy Sheep Symposium - the Department of Animal ...

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data for 2003. Each producer was offered a stipend for his or her time and efforts. Farmers were then contacted by phone and appointments were then set up for a researcher to visit the farm to gather the financial data. Farmers were then paid for their participation. The data that was collected included farm receipts and expenses, processed product receipts and expenses, crop production, milk production, quantities of product produced, inventoried, and sold, markets where sold, and prices. Balance sheets were also compiled to measure changes in accounts payable, accounts receivable, inventories of feed, animals, and product, and value of farm and processing assets and liabilities. Distinctions were made on the expenses and receipts as to what was considered farm production and what was considered part of the processing sector. Farm debts were applied on a percentage of assets assigned to the farm for processing. For example if 10% of building use was for processing, product storage, and sales, then 10% of long term debt was assigned to the processing sector. Collecting data in this manner permitted the researchers to examine the financial performance of farm and processing sectors individually to provide a fair comparison. The data was analyzed at Cornell University by Pro-Dairy with the use of software used to analyze and produce the Cornell University Dairy Farm Summary each year. A few modifications were incorporated to account for the enterprise accounting approach. All milk used in processing was “sold” by the farming enterprise to the “processing” enterprise at market prices. The enterprise analysis approach enabled us to ask which business was most profitable and, furthermore, is the farm better off from specialization. In all, 27 farms were involved in the study from Wisconsin, New York, and Vermont. Of these farms, 10 farms were small ruminant, with 7 goat producers and 3 sheep producers. There are two problems with the data presented below. For one, 10 farms is not a very large sample and it becomes difficult to draw any major conclusions. For two, the sample is not random, with only farms willing to participate in the study involved. Farm Descriptions The study results presented in Table 1 are from 7 goat and 3 sheep farms. Farmers reported “farming” for an average of 10 years and “processing” for an average of 6 years. One farmer had been involved in processing for 16 years. The average farm had 31 acres of pasture and 26 acres of crops. One farm had a minimum of 3 acres. The farms averaged 87 producing animals with a maximum of 300. The average was influenced by 2 farms with more than 200 head. Milk production ranged from 163 to 2300 lbs per animal with the higher production going to the goats. Milk production ranged from 12,000 lbs. to more than 332,000 lbs., averaging a bit more than 66,000; quite a range of farm production. Of this milk, not all was processed. Some was sold to other farmers, markets, or on-farm milk sales. Cheese was the most popular product, with 8 farms averaging 5867 lb. of cheese. One farm produced fluid milk and 1 farm produced yogurt. 30
Table I. General Farm Description Location of Participating Farms Vermont 6 New York 3 Wisconsin 1 Average Minimum Maximum Years in Farming 10 1 20 Years in Processing 6 1 16 Farm Size Owned and Rented Tillable Acres 46 0 130 Acres Crops for Dairy Herd 26 0 120 Acres Pasture 31 3 110 Number of Mature Animals 87 24 300 Milk Production Total Milk Production (lbs) 66,743 12,242 332,000 Milk Lbs Per Animal 892 163 2,300 Farm Milk Used in Processing (lbs) 56,973 2,242 246,000 Total Milk Used in Processing (lbs) 57,710 4,242 246,000 Dairy Processing Product Lbs Cheese Production (8 farms) 6,371 0 24,203 Lbs Cheese Sold 5,867 0 21,657 Gallons Fluid Production (1 farm) 3,020 0 30,202 Gallons Fluid Product Sold 3,020 0 30,202 Gallons Yogurt Production (1 farm) 22 0 215 Gallons Yogurt Sold 22 0 215 Marketing The farms in the study utilized different types of markets. Not all farms used every type of market, but most farms used at least 2 marketing channels (Table 2). The reported results are weighted by quantity of product sold. Wholesalers were the top outlet and provided a safety outlet for surplus product. The next most popular market outlets were farmers markets and traditional retailers as grocery stores. Prices are not reported in this report, but highest prices were generally received at farmers markets. Reasons for Entering Processing The farmers were asked about their reason for starting dairy processing. The reasons were evenly split between economic and lifestyle (Table 3). Economic reasons included making best use of resources and finding processing the best way to add extra income. These people saw processing as a definite plus for additional income. Just as important were the lifestyle reasons. 31
Page 1 and 2: Proceedings of the 11 th Annual GRE
Page 3 and 4: Table of Contents Program of Events
Page 5 and 6: Program of Events Thursday, Novembe
Page 7 and 8: Speakers at the symposium site in B
Page 9 and 10: Gold: Sponsors Babcock Institute fo
Page 11 and 12: “YOU WANT TO MILK WHAT?” IMPORT
Page 13 and 14: already have their milking faciliti
Page 15 and 16: efficient or just selling milk (or
Page 17 and 18: production doubles. However, there
Page 19 and 20: Total production (pounds) Percentag
Page 21 and 22: Milk production (pounds) Average mi
Page 23 and 24: Percentage of ewes in each system 1
Page 25 and 26: 5. Ice Cream and Butter: • raw mi
Page 27 and 28: 3. Fresh Cheeses made from pasteuri
Page 29 and 30: The Vermont Cheese Council (www.vtc
Page 31 and 32: 1 x Brine Tank (10’ long x 3 ft.
Page 33 and 34: LAMB REARING STRATEGIES: FARMER PAN
Page 35 and 36: BONNIEVIEW FARM’S LAMB REARING ST
Page 37 and 38: REARING LAMBS AT 3-CORNER FIELD FAR
Page 39: PROFITABILITY OF SMALL RUMINANT FAR
Page 43 and 44: Table 4. Business Balance Sheet Ass
Page 45 and 46: Table 5. Income Statement Income Av
Page 47 and 48: Lifestyle is a definite reason for
Page 49 and 50: Grossman et al., 1999). Animals wit
Page 51 and 52: Physiological Factors Affecting Lac
Page 53 and 54: Recently, it has been hypothesized
Page 55 and 56: (co)variate in the genetic model us
Page 57 and 58: show that milk production increases
Page 59 and 60: Figure 6 - Lactation curves of ewes
Page 61 and 62: milk yield (g/d) 3000 2500 2000 150
Page 63 and 64: a genetic potential to produce more
Page 65 and 66: when compared with the control grou
Page 67 and 68: probability (%) 70 60 50 40 30 20 1
Page 69 and 70: considered “healthy” if every S
Page 71 and 72: Finally, udder health has to be con
Page 73 and 74: De Maria Ghionna C., Dell’Aquila.
Page 75 and 76: Manalu, W., Sumaryadi, M.Y., Sudjat
Page 77 and 78: Rupp R., Boichard D., Barbat A., As
Page 79 and 80: Introduction MILK FAT SYNTHESIS AND
Page 81 and 82: The variety of fatty acids allows t
Page 83 and 84: Germany); we have shown previously
Page 85 and 86: Manipulating Milk Fatty Acid Compos
Page 87 and 88: increase in rumen output of vacceni
Page 89 and 90: Luna et al., 2005; Nudda et al., 20
Page 91 and 92:
Cabiddu, A., M. Decandia, M. Addis,
Page 93 and 94:
MANAGING YOUR OWN RETAIL SHOP: MARK
Page 95 and 96:
The Reality our feta demonstrates t
Page 97 and 98:
Meat and meat dishes: 1. Legs: whol
Page 99 and 100:
5. We have daily visits from chefs
Page 101 and 102:
HOW TO GRAZE DAIRY SHEEP AND SUPPLE
Page 103 and 104:
significantly increase milk product
Page 105 and 106:
All parameters are significantly di
Page 107 and 108:
Table 6 - Dry matter intake and mil
Page 109 and 110:
animals can reduce intake, as they
Page 111 and 112:
Milk fat and protein concentrations
Page 113 and 114:
fat concentration can be used as a
Page 115 and 116:
(1998), working with adult Sarda ew
Page 117 and 118:
equirements. The relationship found
Page 119 and 120:
that there have not been enough stu
Page 121 and 122:
Grazing methods Grazing methods are
Page 123 and 124:
How should the number of paddocks b
Page 125 and 126:
Table 16 - Description of four past
Page 127 and 128:
a) concentrates supplied during mil
Page 129 and 130:
References Arnold G.W., and Dudzins
Page 131 and 132:
supplemented with corn grain. Optio
Page 133 and 134:
succeeding add on pastures smaller
Page 135 and 136:
diverse forage have much to do with
Page 137 and 138:
dairy farming. In fact, Vermont agr
Page 139 and 140:
thermized (holding at a temperature
Page 141 and 142:
speaking, the risks associated with
Page 143 and 144:
FARMER PANEL ON LABOR HOW TO ATTRAC
Page 145 and 146:
• Animal Health Products • Spec
Page 147 and 148:
Cultivating Healthy Communities UVM
Page 149 and 150:
139
Page 151 and 152:
Hudson Valley Camemberts Pure Sheep
Page 153 and 154:
Premier Dairy Service, LLC Argyle,
Page 155 and 156:
www.vermontagriculture.com 145
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