Great Lakes Dairy Sheep Symposium - the Department of Animal ...
Great Lakes Dairy Sheep Symposium - the Department of Animal ... Great Lakes Dairy Sheep Symposium - the Department of Animal ...
2. Tried coupons with discounts - no measurable results 3. Tried weekly advertising with cut-out coupons - no measurable results 4. Newsletter and website bring in a lot of inquiries from the province of Quebec and beyond, but don’t actually result in many sales. 5. In general the clientele we see are people who are interested and willing to try new recipes, customers who ask for serving suggestions for the ricotta, etc. Researching and supplying out-of-the-ordinary recipes that are quick and delicious is an important task – providing an appetising photo is even more so. Recipes are always welcome from clients. Weekly Costs 1. 2004: outside kiosk placement 18$ per day 2. 2005: 23$ per day rental during peak demand for sites (May-Oct) 3. 2006: inside placement daily rental 29$ 4. Includes electricity, water, garbage disposal, security 5. Minimum wage for employees Capital Investments 1. storage fridge: $1800 2. 2 display fridges: $1500 each 3. decoration:gazebo: $500, other $300 4. scales: $500 5. cash register: $200 6. plumbing, hot water: $100 7. maintenance: $200 Results and Rewards 1. We can now send people to a place centrally located to our target population where all our products can be displayed in one place: meat, wool, hides, cheese, soap, socks, etc. Most importantly, we have the direct contact ourselves with our clients. 2. There are enough requests to visit the farm that we are considering starting farm tours. 3. A big benefit of our choices this year is the pride of being able to show off the rewards of our hard work with yearly prizes in competitions like the one held by the American Cheese Society where we have won 8 prizes in the 3 years we have entered products, plus local prizes as well. 4. The feed-back straight from customers who approve of our farming values and methods, customers who continue to express their confidence in us, their faith that the food they buy is safe, and that they are comfortable with where it comes from. This feedback confirms our decision to open the booth in Montreal. It also is a regular source of encouragement for the whole team – there is a core group of people who have become regular customers. Their purchases underscore our achievements. 88
5. We have daily visits from chefs looking for something unique that is special. Most restaurateurs and chefs find us either by word of mouth, media or magazine interviews, or referral from other chefs. 6. The decision to concentrate on making more out of our current production rather than simply producing more and having less contact with clients (as we would with an export market) has really paid off. Price List for Lamb Cuts ($CAN) Leg of lamb $18/kg Cubed leg of lamb (kebabs) $19/kg Leg steak $19/kg Rolled Shoulder $15/kg Shanks $15/kg Ground lamb $14/kg Carré d’agneau (rack of lamb) $29/kg Loin cutlets (Loin) $23/kg Cutlets $19/kg Sausages $17/kg Smoked lamb $25/kg Future Challenges Fresh and frozen milk sales. More “ready to eat meals” with emphasis on health and good eating. Diversify the on-farm shop into a place that sells a broader range of other farm produce Make the most of the on–farm shop that will be open 3-4 days a week. The shop is not exactly on a road that has a lot of traffic. However, given the fact that the Province of Quebec has established a new “route des fromages” (essentially, a guide for people interested in tasting farmstead cheese as they travel the province), and that for many years, we have had potential clients pull right up to the farm, we expect the on-farm store to be a success as well. The Good Days … And The Bad Days! On the good days, an ecstatic client takes the time to sit and send us email, a letter, or calls us on the phone just to say how thrilled they are to have discovered our booth. This is the stuff that puts a smile on our faces and these are the sales that turn into the most loyal of customers. On the bad days, 5 refrigeration units break down during the peak of the summer heat, the butcher has forgotten to get the meat ready in time for our delivery and he has also changed sausage recipes without telling us, or better yet, he has put the wrong labels on the product! 89
- 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: Meat and meat dishes: 1. Legs: whol
- 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
2. Tried coupons with discounts - no measurable results<br />
3. Tried weekly advertising with cut-out coupons - no measurable results<br />
4. Newsletter and website bring in a lot <strong>of</strong> inquiries from <strong>the</strong> province <strong>of</strong> Quebec and<br />
beyond, but don’t actually result in many sales.<br />
5. In general <strong>the</strong> clientele we see are people who are interested and willing to try new<br />
recipes, customers who ask for serving suggestions for <strong>the</strong> ricotta, etc. Researching and<br />
supplying out-<strong>of</strong>-<strong>the</strong>-ordinary recipes that are quick and delicious is an important task –<br />
providing an appetising photo is even more so. Recipes are always welcome from<br />
clients.<br />
Weekly Costs<br />
1. 2004: outside kiosk placement 18$ per day<br />
2. 2005: 23$ per day rental during peak demand for sites (May-Oct)<br />
3. 2006: inside placement daily rental 29$<br />
4. Includes electricity, water, garbage disposal, security<br />
5. Minimum wage for employees<br />
Capital Investments<br />
1. storage fridge: $1800<br />
2. 2 display fridges: $1500 each<br />
3. decoration:gazebo: $500, o<strong>the</strong>r $300<br />
4. scales: $500<br />
5. cash register: $200<br />
6. plumbing, hot water: $100<br />
7. maintenance: $200<br />
Results and Rewards<br />
1. We can now send people to a place centrally located to our target population where all<br />
our products can be displayed in one place: meat, wool, hides, cheese, soap, socks, etc.<br />
Most importantly, we have <strong>the</strong> direct contact ourselves with our clients.<br />
2. There are enough requests to visit <strong>the</strong> farm that we are considering starting farm tours.<br />
3. A big benefit <strong>of</strong> our choices this year is <strong>the</strong> pride <strong>of</strong> being able to show <strong>of</strong>f <strong>the</strong> rewards <strong>of</strong><br />
our hard work with yearly prizes in competitions like <strong>the</strong> one held by <strong>the</strong> American<br />
Cheese Society where we have won 8 prizes in <strong>the</strong> 3 years we have entered products, plus<br />
local prizes as well.<br />
4. The feed-back straight from customers who approve <strong>of</strong> our farming values and methods,<br />
customers who continue to express <strong>the</strong>ir confidence in us, <strong>the</strong>ir faith that <strong>the</strong> food <strong>the</strong>y<br />
buy is safe, and that <strong>the</strong>y are comfortable with where it comes from. This feedback<br />
confirms our decision to open <strong>the</strong> booth in Montreal. It also is a regular source <strong>of</strong><br />
encouragement for <strong>the</strong> whole team – <strong>the</strong>re is a core group <strong>of</strong> people who have become<br />
regular customers. Their purchases underscore our achievements.<br />
88
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