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“Move! I don’t have time for this!” You are moving a first-calf heifer into the milking parlour for the first time and, despite all efforts, she refuses to enter. What do you do?
In Canada, dairy producers are recognized as world leaders in the production of quality milk and meat. Dairy producers are already regularly inspected to ensure they adhere to rules and regulations for producing milk.
Only 30 percent of family businesses survive the transition to the second generation. The odds of getting to a third are a tiny 13 percent (hence “shirtsleeves to shirtsleeves in three generations”). And yet, family business outperforms non-family business at almost every level.
“We wish parents understood” was part of the Twitter feed from young farmers attending the AgExcellence Conference held in Regina, Saskatchewan, in November.
Here is the list of the items they wish parents understood:
Automated activity monitoring systems are now the backbone of many herd reproductive management systems. This technology is helping herds achieve reproductive results that seemed impossible only a decade ago.
Editor’s note: This article is based on a presentation by Gerhard Ritzema on June 24, 2015. Since that time, the Ritzemas decided to return to a milking parlor in place of their automatic milking system.
An inline milk analysis tool is now setting the daily management routine at Ritzema Dairy Ltd.
The dairy has more than a year under its belt using a real-time technology that determines each individual cow’s risk for estrus, ketosis, mastitis and more – all from a milk sample.
Mycotoxins creep into many producer discussions with their nutritionists and veterinarians. They are very complex, and a lot is still unknown about them. Hopefully, this article will help shed some light on the source and potential implications of the various mycotoxins you could discover on your dairy operation.
Supplemental fat continues to be a practical means of sustaining energy intake in high-producing cows. However, the economic success of using supplemental fat depends not only on proper selection of fat sources but also on knowing how much fat to feed and when to feed it.
In my prior article, I showed the financial investment via time for a hoof trimmer to record foot health. This requires correct lesion identification skills and the ability to communicate. The farmer needs his hoof health team, which must consist of a veterinarian, feed consultant, breed improvement specialist and hoof trimmer, and each team member should have access to the recorded observations.
You are likely exhausted, as you have grabbed this paper for a few moments of “down time.” Stress gives everyone on the farm team a chance to show their true colours as to how they manage mistakes and high tension.
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