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

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Parodi, P. W. 2003. Conjugated linoleic acid in food. In: J.-L. Sebedio, W. W. Christie, and R. O. Adlof (Eds.) Advances in Conjugated Linoleic Acid Research, Volume 2. pp. 101-122. AOCS Press, Champaign, IL. Perfield, J. W., A. L. Lock, A. M. Pfeiffer, and D. E. Bauman. 2004. Effects of amide-protected and lipid-encapsulated conjugated linoleic acid (CLA) supplements on milk fat synthesis. J. Dairy Sci. 87:3010-3016. Pulina, G. and A. Nudda. 2005. Milk production. In: G. Pulina (Ed.) Dairy Sheep Nutrition. pp. 1-12. CABI Publishing, Oxford, UK. Rotunno, T., A. Sevi, R. Di Caterina, and A. Muscio. 1998. Effects of graded levels of dietary rumen-protected fat on milk characteristics of Comisana ewes. Small Rumin. Res. 30:137- 145. Schmidely, P. and P. Morand-Fehr. 2004. Effects of intravenous infusion of trans-10, cis-12 or cis-9, trans-11 conjugated linoleic acid (CLA) on milk fat synthesis and composition in dairy goats during mid-lactation. South African J. Anim. Sci. 34 (Suppl. 1):195-197. Sevi, A., T. Rotunno, R. Di Caterina, and A. Muscio. 2002. Fatty acid composition of ewe milk as affected by solar radiation and high ambient temperature. J. Dairy Res. 69:181-194. Wendorff, B. 2002. Milk composition and cheese yield. Proc. 8th Great Lakes Dairy Sheep Symposium pp. 104-117, Ithaca, NY. 82
MANAGING YOUR OWN RETAIL SHOP: MARKETING AND SELF-DISTRIBUTION OF FARMSTEAD CHEESE Alastair MacKenzie La Moutonnière, Inc. Sainte-Hélène-de-Chester, Québec, Canada Financial success on a small farm doesn’t come without a healthy dose of hard work, trust in our ability to finish the job, and a love of what you do. Farming is the only business where the producer pays retail, sells wholesale, and carries the burden of both incoming and outgoing freight. These are the unfortunate parameters within which we work. At La Moutonnière Inc., we are always looking for ways to grow in an expanding market … and to hold the course in a slower one. To add to the challenge, we also want to preserve quality of life for both the humans and the animals in our operation. We spent 2004 designing a new on-farm fromagerie (cheese plant) only to realize that if we opted to go ahead with construction it would vastly limit our client contact. A new fromagerie would have meant exporting to the other provinces of Canada and the U.S., but rather than wanting less contact with clients, we wanted MORE contact with them! So, it was back to the drawing board to rethink our expansion plans. In April 2004, we were pretty sure we had the answer and we decided to open a booth at Marché Jean Talon in Montreal, Quebec. What follows is the story of the ride we took to get there. The Opportunity Since more than 35,000 people do some, or all, of their weekly shopping at this market, it seemed reasonable to assume we would break-even for sure, and maybe even make a profit. As opposed to other farmer’s markets where there is a distinct lack of clientele interest (and a boredom factor for the retailer waiting for sales!), Marché Jean Talon is the largest open-air market in North America. Its clientele has “le bec fin” [literally: “fine-beaked” but figuratively a way to express the idea of “gourmet”]. It was close enough to reach by car in 2 hours. Not to mention the fact that we’ve spent the last 10 years building a reputation and a client base in Montreal. It seemed like a logical move at the time. As it turned out, we had a lot to learn. Visiting the market, we were immediately struck by the number of retailers selling produce from their own farm, or produce from their region. The potential seemed limitless for our products. From flowers to flans, and turnips to taffy, the market provides producers and market-goers a like, with a riot of colors, smells and tastes. Booths appeared, and then disappeared overnight as farmers and producers arrived to sell their produce at the peak of the season. We also noticed that while there were a few butchers who sold lamb, none of them sold lamb raised on their own farm. Nor was anyone selling their own cheese or wool. 83
Page 1 and 2:
Proceedings of the 11 th Annual GRE
Page 3 and 4:
Table of Contents Program of Events
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Program of Events Thursday, Novembe
Page 7 and 8:
Speakers at the symposium site in B
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Gold: Sponsors Babcock Institute fo
Page 11 and 12:
“YOU WANT TO MILK WHAT?” IMPORT
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already have their milking faciliti
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efficient or just selling milk (or
Page 17 and 18:
production doubles. However, there
Page 19 and 20:
Total production (pounds) Percentag
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Milk production (pounds) Average mi
Page 23 and 24:
Percentage of ewes in each system 1
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5. Ice Cream and Butter: • raw mi
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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.
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LAMB REARING STRATEGIES: FARMER PAN
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BONNIEVIEW FARM’S LAMB REARING ST
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REARING LAMBS AT 3-CORNER FIELD FAR
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PROFITABILITY OF SMALL RUMINANT FAR
Page 41 and 42: Table I. General Farm Description L
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: Cabiddu, A., M. Decandia, M. Addis,
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
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Hudson Valley Camemberts Pure Sheep
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Premier Dairy Service, LLC Argyle,
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www.vermontagriculture.com 145
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