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Editor's note: Some of this information was presented in the March 12, 2014 InFocus department of Progressive Dairyman.
Organic farming is a commitment to agricultural practices that strive for a balance with nature, using methods and materials that are of low impact to the environment. Organic food is produced without using antibiotics, growth or reproductive hormones, persistent pesticides or fertilizers, genetic engineering, cloning or irradiation. Many organic farmers emphasize the use of renewable resources, biodiversity and the conservation of soil and water to enhance environmental quality for future generations.
Editor's note: Some of this information was presented in the March 12, 2014 InFocus department of Progressive Dairyman.
Organic dairy farms account for nearly 23 percent of all dairy-farming operations in Vermont.
“We are seeing an increase in organic farming across the state,” said Dr. Robert Parsons, an agricultural economist from the University of Vermont.
Since the 1990s, Vermont has seen a steady increase in organic dairy farms. Currently, the state is home to some 900 dairy farms, 210 of which operate under USDA Organic protocols and regulations.
Buffy Sacia has joined Rock River Laboratory Inc. (RRL) as marketing and communications director.In her new role, Sacia will lead the agriculture analyses company’s marketing strategy, messaging and communications initiatives.In addition to brand leadership, she will build relationships as an analytical consultant for the laboratory’s partner groups.
About half of those receiving this issue of the magazine will be reading Progressive Dairyman for the first time. We welcome you to our family!Our magazine is published by a family-owned business that has been producing dairy-focused content for more than 25 years.
With so much information – and misinformation – circulating about the pros and cons of genetically modified foods, it’s understandable that the public is concerned and, at times, confused about what to believe.
An increased focus on health has consumers more conscious than ever about what they are eating and where their food comes from.
Leroy and Barbara Shatto of Osborn, Missouri, were the talk of the town recently after their family business, Shatto Milk Co., was featured on the Hallmark Channel. Barb spoke with Progressive Dairyman about the experience.
It’s simple to see how well cows produce milk by monitoring milk weights and tracking milk component percentages. But knowing and tracking these figures can be misleading when it comes to determining how well a dairy is actually performing.
That’s because these values do not allow you to compare productivity between days, months or cows on a level playing field due to the three moving parts (volume, fat and protein).
After a brutal Midwestern winter, it’s time to start thinking spring. Mark Zinke, Zinke Dairy Farms LLC, Brownsville, Wisconsin, is changing gears to prepare for the warmer weather that is sure to come. To keep his 550-cow milking herd cool, he cleans fans and checks belt tension and bearings.
Green Valley Dairy’s on-farm testing lab provides timely turnarounds for milk cultures and much more.
Manager John Jacobs Jr. operates the 3,500-cow dairy near Krakow, Wisconsin, with his father, John; uncle Mark; brothers Paul and Joe; and partner, Ken Peters.
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