DAIRY FARM-AERIAL VIEW

ROBOTIC DAIRY FARM

ROBOTIC DAIRY FARM

At the robotic dairy farm at Beit Shearim, Israel (run by Mr. Eran Marmor, a third generation dairy farmer) equipment for purifying water by magnetic Bio-Hi-Tech was installed in order to treat for lime deposits and to convert the dairy water into magnetized water. Up until the installation, tests of filters found 7,000 e-coli were found per cubic centimeter. Today after the installation of the magnetic Bio-Hi-Tech equipment of Aqua Soft, tests by Mr. Marmor and the Health Ministry, only 2,000 e-coli were found per cubic centimeter. This is to say that the amount of the diseases causing bacteria in dairy farms was reduced significantly in addition it was tested and found that the number of somatic cells in the milk was also reduced.

The scientific explanation for the better efficiency of the disinfecting and cleaning equipment in the dairy farm: Magnetized water increases the influence of sub-caloric sodium in the disinfection process. In addition the magnetized water preserved the level of disinfectants in the water longer than in ordinary water. Laboratory tests show that magnetized water increases the efficiency of the disinfectant. In other words, water that has undergone the Bio-Hi-Tech magnetic process of Aqua Soft stabilizes the pH level. It dissolves and mixes the disinfectants and chemicals better in the water and improves the efficiency of the dairy equipment against the disease causing bacteria.

One of the dangers in a dairy farm is the outbreak of chronic disease in cows, among them udder infection (mastpilococus orius). There are bacteria that develop in the udder tissues of cows causing this disease a syndrome that causes infections and the milk to undergo organolyptic changes (taste, smell, color, and texture). Other bacteria can also pass through the udder in the milk (malta tubrcolosis, lyptospirosis, leucosis and Q-malaria) There are also “environmental bacteria” that pollute the milk from the environment poisoning the milk and causing disease. However there are also other bacteria that exist in milk without causing immediate harm to the milk or its users.

Treatment, cleaning and filtering of water by the magnetic Bio-Hi-Tech greatly reduces the number of bacteria colonies, secreted by feces and are present in the dairy equipment. The magnetized water, chemical free, separates and exterminates bacteria and other cells that cause disease, by altering the ionic charge thereby improving the quality of the milk and considerably reducing the somatic cells in the milk.

Other findings at the Marmor dairy farm: cows drink more water today than in the past and so are healthier. The entrepreneur and dairy farmer Marmor found less infections and hair loss in the cows, no whit spots on their backs from lime and they look better. Their skins are glossier; they breathe better and are more alert, another finding – an increase of milk production of the dairy.

The General Manager of Aqua Soft, Mayer Fitoussi, claims that “Drinking water that is purified and filtered by magnetic Bio-Hi-Tech is tastier to the cows and increases milk production.” It is known that cows are sensitive to smell and taste hence improving the taste and smell increases their attraction to water. The Marmor dairy found that cows preferred the Aqua Soft water (it was possible to clearly see the large quantities of micro metallic particles and other pollutants present in the Aqua Soft system and filter when dismantled and cleaned at the Marmor Dairy farm.

The new technology eliminates the odor of chlorine and traps pollutants in the filter thus increasing the solvency of minerals in the water and the passing of nutrients. It also improves the taste and smell and increases water consumption in the dairy. The increased consumption of the naturally cleaned and purified water improves digestion, prevents multiplying of harmful bacteria and reduces the need for medication.

ECONOMIC ASPECTS:

Water that has undergone magnetic Bio-Hi-Tech purification can help dairy farms in several ways.

• Treat and prevent udder infection and milk tuberculosis.

• Treat and prevent diseases by means of cell and hormonal protection.

• Improve the physical condition of cows and calves at birthing and after.

• Improve by-products if the dairy by reducing odors, flies and improving the quality of the waste matter.

• Reduce environmental pollution caused by the use of chemicals in the dairy.

• Energy saving, 10% reduction in water heating costs.

• Additional saving in wear and tear expenses due to less rust and corrosion.

The dairy owner gets additional value without the use of polluting chemicals and no maintenance costs along with increased dairy production.

The cost of a magnetic Bio-Hi-Tech system for improving the conditions for dairy owners and his dairy and to receive maximum output, recommended to install a filter for each drinking trough.

http://www.aqua-israel.co.il/

ROBOTIC DAIRY FARM

At the robotic dairy farm at Beit Shearim, Israel (run by Mr. Eran Marmor, a third generation dairy farmer) equipment for purifying water by magnetic Bio-Hi-Tech was installed in order to treat for lime deposits and to convert the dairy water into magnetized water. Up until the installation, tests of filters found 7,000 e-coli were found per cubic centimeter. Today after the installation of the magnetic Bio-Hi-Tech equipment of Aqua Soft, tests by Mr. Marmor and the Health Ministry, only 2,000 e-coli were found per cubic centimeter. This is to say that the amount of the diseases causing bacteria in dairy farms was reduced significantly in addition it was tested and found that the number of somatic cells in the milk was also reduced.

The scientific explanation for the better efficiency of the disinfecting and cleaning equipment in the dairy farm: Magnetized water increases the influence of sub-caloric sodium in the disinfection process. In addition the magnetized water preserved the level of disinfectants in the water longer than in ordinary water. Laboratory tests show that magnetized water increases the efficiency of the disinfectant. In other words, water that has undergone the Bio-Hi-Tech magnetic process of Aqua Soft stabilizes the pH level. It dissolves and mixes the disinfectants and chemicals better in the water and improves the efficiency of the dairy equipment against the disease causing bacteria.

One of the dangers in a dairy farm is the outbreak of chronic disease in cows, among them udder infection (mastpilococus orius). There are bacteria that develop in the udder tissues of cows causing this disease a syndrome that causes infections and the milk to undergo organolyptic changes (taste, smell, color, and texture). Other bacteria can also pass through the udder in the milk (malta tubrcolosis, lyptospirosis, leucosis and Q-malaria) There are also “environmental bacteria” that pollute the milk from the environment poisoning the milk and causing disease. However there are also other bacteria that exist in milk without causing immediate harm to the milk or its users.

Treatment, cleaning and filtering of water by the magnetic Bio-Hi-Tech greatly reduces the number of bacteria colonies, secreted by feces and are present in the dairy equipment. The magnetized water, chemical free, separates and exterminates bacteria and other cells that cause disease, by altering the ionic charge thereby improving the quality of the milk and considerably reducing the somatic cells in the milk.

Other findings at the Marmor dairy farm: cows drink more water today than in the past and so are healthier. The entrepreneur and dairy farmer Marmor found less infections and hair loss in the cows, no whit spots on their backs from lime and they look better. Their skins are glossier; they breathe better and are more alert, another finding – an increase of milk production of the dairy.

The General Manager of Aqua Soft, Mayer Fitoussi, claims that “Drinking water that is purified and filtered by magnetic Bio-Hi-Tech is tastier to the cows and increases milk production.” It is known that cows are sensitive to smell and taste hence improving the taste and smell increases their attraction to water. The Marmor dairy found that cows preferred the Aqua Soft water (it was possible to clearly see the large quantities of micro metallic particles and other pollutants present in the Aqua Soft system and filter when dismantled and cleaned at the Marmor Dairy farm.

The new technology eliminates the odor of chlorine and traps pollutants in the filter thus increasing the solvency of minerals in the water and the passing of nutrients. It also improves the taste and smell and increases water consumption in the dairy. The increased consumption of the naturally cleaned and purified water improves digestion, prevents multiplying of harmful bacteria and reduces the need for medication.

ECONOMIC ASPECTS:

Water that has undergone magnetic Bio-Hi-Tech purification can help dairy farms in several ways.

• Treat and prevent udder infection and milk tuberculosis.

• Treat and prevent diseases by means of cell and hormonal protection.

• Improve the physical condition of cows and calves at birthing and after.

• Improve by-products if the dairy by reducing odors, flies and improving the quality of the waste matter.

• Reduce environmental pollution caused by the use of chemicals in the dairy.

• Energy saving, 10% reduction in water heating costs.

• Additional saving in wear and tear expenses due to less rust and corrosion.

The dairy owner gets additional value without the use of polluting chemicals and no maintenance costs along with increased dairy production.

The cost of a magnetic Bio-Hi-Tech system for improving the conditions for dairy owners and his dairy and to receive maximum output, recommended to install a filter for each drinking trough.

http://www.aqua-israel.co.il/

NASA

NASA - Wild 2: If You Were There

Jersey

Jersey

Despite considerable research, nothing definite is known as to the actual origin of the cattle first brought to Jersey Island. Most research agrees, that the Jersey probably originated from the adjacent coast of France, where in Normandy and Brittany cattle resembling Jerseys are found.

Whatever the correct phylogenetic form of the Jersey might be, it would appear, when analysing the available data, that the domesticated fore-father of the Jersey came from Asia, belonged in all probability to Bos brachyceros, was probably tamed during the Stone Age, some 10 000 years ago or more and migrated to Europe through Central and Southern Europe and North Africa to Switzerland and France. In Northern France some cross-breeding undoubtedly took place between the pure Bos brachyceros and Bos primigenius herds (which mostly came down the North Coast of Europe to as far down as Northern France).

Jersey Island being joined to France until about A.D. 709 by a narrow isthmus, it stands to reason that cattle from Normandy and Brittany were brought over regularly in the early days to Jersey Island and must have played a very important role in the origin and development of the present day Jersey.

Jerseys are known to exist in the UK mainland since 1741 and probably well before. At that time they were known as Alderneys.

The flourishing times for the breed was the period from the 1860s to the First World War when the Jersey cow enjoyed the greatest period of development for the breed worldwide. For many years, thousands of animals were shipped to the USA annually, but records show that early settlers took Jerseys there in 1657. Canada imported her first Jerseys in 1868. Jerseys first went to South Africa in 1880, and in 1862 New Zealand imported her first cattle.Calving

Holstein

Holstein: "Holstein
The Holstein breed originated in Europe. The major historical developement of this breed occured about 2000 years ago in what is now the Netherlands and more specifically in the two northern provices of North Holland and Friesland which lay on either side of the Zuider Zee. The original stock were the black animals and white animals of the Batavians and Friesians, migrant European's who settled in the Rhine Delta region about 2,000 years ago. For many years, Holsteins were bred and strictly culled to obtain animals which would make best use of grass, the area's most abundant resource. The intermingling of these animals evolved into an efficient, high-producing black-and-white dairy cow. �� more..."

HOLSTEIN

Holstein

History

The Holstein breed originated in Europe. The major historical developement of this breed occured about 2000 years ago in what is now the Netherlands and more specifically in the two northern provices of North Holland and Friesland which lay on either side of the Zuider Zee. The original stock were the black animals and white animals of the Batavians and Friesians, migrant European's who settled in the Rhine Delta region about 2,000 years ago. For many years, Holsteins were bred and strictly culled to obtain animals which would make best use of grass, the area's most abundant resource. The intermingling of these animals evolved into an efficient, high-producing black-and-white dairy cow.

Characteristics

Photo courtesy of West Port Holsteins,www.westportholsteins.ca

Holsteins are most quickly recognized by their distinctive colour markings and outstanding milk production. Holsteins are large cattle with colour patterns of black and white or red and white.
A healthy Holstein calf weighs 90 pounds or more at birth. A mature Holstein cow weighs about 1500 pounds and stand 58 inches tall at the shoulder.

Holstein heifers can be bred at 15 months of age, when they weigh about 800 pounds. It is desirable to have Holstein females calve for the first time between 24 and 27 months of age. Holstein gestation is approximately nine months.
While some cows may live considerably longer, the normal productive life of a Holstein is six years.

Average production for all Holsteins enrolled in official U.S. production-testing programs in 1987 was 17,408 pounds of milk, 632 pounds of butterfat and 550 pounds of protein per year.

There is growing interest in the polled factor in dairy cattle. All breeds have some polled (naturally hornless) cattle. A number of Red & White breeders have shown a special interest in developing polled cattle. A large number of polled young sires, both red and red factor are currently in sampling.

Statistics

Holsteins have the highest milk productions in the world. They have an unequalled genetically anchored achievement ability which has no biological ceiling. Genetic improvements of 1 to 2 percent per year are totally realistic.

Photo courtesy of West Port Holsteins,www.westportholsteins.ca

They adapt to all management and utilisation systems. They can be stabled, but are equally suitable for grazing. They can be kept on grassland or in mixed farming systems with bi-annual grazing, or be stabled throughout the year. Neither does it matter whether they are kept in high-lying or low-lying area. Not only are Holstein suitable for low-cost farming systems, they are also eminently suitable as dairy industry cows in intensive farming, which requires the stabling of cows.

However, Holsteins, compared to natural breeds, are not as resistant to heat and diseases when in difficult agro-ecological areas. Their reaction to such conditions is a reduced production capacity. Experience has taught that they exhibit divergent adaptation abilities, which should therefore receive attention from a technical point of view when breeding. In the case of cross-breeding with natural breeds the calves show a higher heat tolerance and higher production figures are achieved than in the case of cross-breeding with other cultural breeds.

Holsteins produce vigorous calves distinguished by rapid growth, early maturity and easy care. If they are managed well, they exhibit no fertility problems.

They are good-natured, are easy to handle and can be stabled without any problems. They are also resistant to stress, exhibit a herd mentality and are not solitary animals.

Holsteins are more than just a dairy breed. The animal also contribute to the meat supply worldwide, have a high growth percentage in the fattening sector and produce meat with a fine fibre. In industries aimed exclusively at milk production, they are cross-bred with beef breeds for a better quality veal.

Top producing Holsteins milking twice a day have been known to produce up to 67,914 pounds of milk in 365 days. unexcelled production, greater income over feed costs, unequaled genetic merit, and adaptability to a wide range of environmental conditions Such convincing evidence of genetic superiority has created an active export market for Holstein genetics. Currently, live Holstein females and males and frozen embryos and semen are being exported to more than 50 countries and used extensively to improve foreign food supplies and dairy producer incomes.

Comparative

Genetic Relationships between Lifetime Profit and Type Traits in Spanish Holstein Cows, PDF format

Photo courtesy of West Port Holsteins,www.westportholsteins.ca

Distribution

Holsteins can now be found on every continent and in almost every country.

References (the above information was cited from the following sites)

www.ansi.okstate.edu
www.saholstein.co.za
www.westportholsteins.ca

Friesian

Friesian: "Friesian
The exact origins of the breed are difficult to determine but it is known that in the 18th century, herds of small black-and-white cattle were brought into northern Holland and Friesland from northern Jutland to replace animals that had fallen victim to disease and flooding. These animals were crossed with the existing Dutch cattle and formed the basis of the Friesian.

Before the establishment of the Netherlands herdbook in 1873 and the Friesland herdbook in 1879, both black-pied and red-pied animals were maintained separately. The preference for black-pied cattle, particularly in the United States, led to the further segregation of red-pied animals and presently this colour variation only exists in small number in the Netherlands.

Production levels of this breed declined during the 1950's when excessive emphasis was placed on correct colour pattern. During the 1970's Holsteins were imported from the United States and used to improved the milk production. This resulted in larger animals with a more pronounced dairy characteristics. The mixing of these two breeds is such that now many Friesians are 25% to 75% Holstein."

DAIRY BREEDS

"Pedigree Dairy Breeds''
Select the Dairy Cattle Breed you would like to know about from the list below. You can also select/change the breed you are viewing using the drop-down list in the header above.
Ayrshire
Brown Swiss
Busa
Canadienne
Dairy Shorthorn
Dutch Belted
Estonian Red
Friesian
Girolando
Guernsey
Holstein
Illawarra
Irish Moiled
Jersey
Kerry
Lineback
Meuse Rhine Issel
Milking Devon
Montb�liarde
Normande
Norwegian Red
Randall
Sahiwal"

Friesian

History

The exact origins of the breed are difficult to determine but it is known that in the 18^th century, herds of small black-and-white cattle were brought into northern Holland and Friesland from northern Jutland to replace animals that had fallen victim to disease and flooding.

Photo courtesy of Lismulligan British Friesians,www.lismulligan-friesians.co.uk

These animals were crossed with the existing Dutch cattle and formed the basis of the Friesian.

Before the establishment of the Netherlands herdbook in 1873 and the Friesland herdbook in 1879, both black-pied and red-pied animals were maintained separately. The preference for black-pied cattle, particularly in the United States, led to the further segregation of red-pied animals and presently this colour variation only exists in small number in the Netherlands.

Production levels of this breed declined during the 1950's when excessive emphasis was placed on correct colour pattern. During the 1970's Holsteins were imported from the United States and used to improved the milk production. This resulted in larger animals with a more pronounced dairy characteristics. The mixing of these two breeds is such that now many Friesians are 25% to 75% Holstein.

The modern Friesian is pre-eminently a grazing animal, well able to sustain itself over many lactations, on both low lying and upland grassland, being developed by selective breeding over the last 100 years. Some outstanding examples of the breed have 12 to 15 lactations to their credit, emphasising their inherent natural fecundity. In response to demand, protein percentages have been raised across the breed and herd protein levels of 3.4% to 3.5% are not uncommon.

As the Friesian is mainly a dairy breed, surplus male animals are highly regarded, as they are producers of high quality lean meat, whether crossed with a beef breed or not. Beef cross heifers have long been sought after as the ideal suckler dam replacement.

Characteristics

The Friesian can be one of two coat colour types, white with black patches (the common colour) or white with red patches. They are very similar in size and confirmation to the Holstein.
The Friesian is a renowned dairy breed with some outstanding examples of the breed having 12 to 15 lactations to their credit, emphasising their inherent natural fecundity. In response to demand, protein percentages have been raised across the breed and herd protein levels of 3.4% to 3.5% are not uncommon.
One of the great strengths of the British Friesian is the ability of the male calf to finish and grade satisfactorily, either in intensive systems, or as steers, extensively.

Statistics

Photo courtesy of Lismulligan British Friesians,www.lismulligan-friesians.co.uk

1) Calve more frequently
2) Calve more often in their lifetime
3) Need less replacements
4) Provide valuable male calves
5) Have lower cell counts
6) Have higher fat and protein percent

They are also known for their:

Versatility

Quality milk

High lifetime yields

High quality lean meat

Distribution

This breed is generally found in the Netherlands, USA and the UK, although semen exports are on the increase to grass based systems of milk production.

References (the above information was cited from the following sites)

www.britishfriesian.co.uk
www.ansi.okstate.edu
www.lismulligan-friesians.co.uk

Friesian

History

The exact origins of the breed are difficult to determine but it is known that in the 18^th century, herds of small black-and-white cattle were brought into northern Holland and Friesland from northern Jutland to replace animals that had fallen victim to disease and flooding.

Photo courtesy of Lismulligan British Friesians,www.lismulligan-friesians.co.uk

These animals were crossed with the existing Dutch cattle and formed the basis of the Friesian.

Before the establishment of the Netherlands herdbook in 1873 and the Friesland herdbook in 1879, both black-pied and red-pied animals were maintained separately. The preference for black-pied cattle, particularly in the United States, led to the further segregation of red-pied animals and presently this colour variation only exists in small number in the Netherlands.

Production levels of this breed declined during the 1950's when excessive emphasis was placed on correct colour pattern. During the 1970's Holsteins were imported from the United States and used to improved the milk production. This resulted in larger animals with a more pronounced dairy characteristics. The mixing of these two breeds is such that now many Friesians are 25% to 75% Holstein.

The modern Friesian is pre-eminently a grazing animal, well able to sustain itself over many lactations, on both low lying and upland grassland, being developed by selective breeding over the last 100 years. Some outstanding examples of the breed have 12 to 15 lactations to their credit, emphasising their inherent natural fecundity. In response to demand, protein percentages have been raised across the breed and herd protein levels of 3.4% to 3.5% are not uncommon.

As the Friesian is mainly a dairy breed, surplus male animals are highly regarded, as they are producers of high quality lean meat, whether crossed with a beef breed or not. Beef cross heifers have long been sought after as the ideal suckler dam replacement.

Characteristics

The Friesian can be one of two coat colour types, white with black patches (the common colour) or white with red patches. They are very similar in size and confirmation to the Holstein.
The Friesian is a renowned dairy breed with some outstanding examples of the breed having 12 to 15 lactations to their credit, emphasising their inherent natural fecundity. In response to demand, protein percentages have been raised across the breed and herd protein levels of 3.4% to 3.5% are not uncommon.
One of the great strengths of the British Friesian is the ability of the male calf to finish and grade satisfactorily, either in intensive systems, or as steers, extensively.

Statistics

Photo courtesy of Lismulligan British Friesians,www.lismulligan-friesians.co.uk

1) Calve more frequently
2) Calve more often in their lifetime
3) Need less replacements
4) Provide valuable male calves
5) Have lower cell counts
6) Have higher fat and protein percent

They are also known for their:

Versatility

Quality milk

High lifetime yields

High quality lean meat

Distribution

This breed is generally found in the Netherlands, USA and the UK, although semen exports are on the increase to grass based systems of milk production.

References (the above information was cited from the following sites)

www.britishfriesian.co.uk
www.ansi.okstate.edu
www.lismulligan-friesians.co.uk

CALIFORNIA DAIRY

Valley Ford Cheese Company Now Certified Humane

US - Valley Ford Cheese Company of Valley Ford, California has been awarded the Certified Humane label for its cheese.

Valley Ford Cheese Company is located at Mountain View Jerseys, a 640 acre dairy farm in Western Sonoma County, California.

Owned by Paul Bianchi and his children Karen Bianchi-Moreda and Steve Bianchi, the farm has been operated by Bianchi/Grossi families, since 1918.

Valley Ford cheeses originate from a closed herd of over 400 Jersey cows. The closed herd concept means no outside breeding stock is ever introduced to the existing animals. Using this type of process has been shown to cut down on disease and generally produces a healthier and stronger animal.

The farm is well known for its Estero Gold Italian farmstead cheese and a new cheese Highway 1, which recently won a medal at the California State Fair. The Estero Gold is an aged artisan cheese that is made in the tradition of the Swiss-Italian canton of Ticino where the Bianchi/Grossi great grandmothers were from. Highway 1 is made in a fontina style.

“We have a lot of pride in our product and our farm, it shows the minute you enter the gates,” said owner Karen Bianchi-Moreda.

“We took the certification process and inspection very seriously, and believe me the dairy and our cheese making processes were looked over with a fine tooth comb by the HFAC inspectors. We had nothing to lose and absolutely everything to gain by becoming Certified Humane®,” she added.

HFAC is the leading non-profit certification organisation improving the lives of farm animals in food production. The Certified Humane® designation assures consumers that meat, poultry, egg, or dairy products they purchase have been produced according to HFAC's precise standards for humane farm animal treatment.

Animals must receive a nutritious diet without antibiotics or hormones and must be raised with shelter, resting areas and space sufficient to support natural behavior. Since the HFAC programme was unveiled in May 2003, more than 60 companies, representing hundreds of farms and millions of farm animals, have been certified.

Endorsed by more than 36 humane organisations, the Certified Humane Raised and Handled® program is nationally recognized as the Gold Standard for certifying animal welfare from birth through slaughter. HFAC’s Animal Care Standards were developed by a veritable “Who¹s Who” of national and international animal scientists and farm-animal welfare experts. Producer compliance with the HFAC standards is verified through annual on-site visits by HFAC’s third-party inspectors.

Valley Ford Cheese Company products can be found in markets in Sonoma, Napa and Marin Counties, California as well as several other states and the Washington, DC area. To find out where to purchase these products visit our website www.certifiedhumane.org. For more information on the farm:www.valleyfordcheeseco.com.

TheCattleSite News Desk...THANKS

CALIFORNIA DAIRY

Valley Ford Cheese Company Now Certified Humane

US - Valley Ford Cheese Company of Valley Ford, California has been awarded the Certified Humane label for its cheese.

Valley Ford Cheese Company is located at Mountain View Jerseys, a 640 acre dairy farm in Western Sonoma County, California.

Owned by Paul Bianchi and his children Karen Bianchi-Moreda and Steve Bianchi, the farm has been operated by Bianchi/Grossi families, since 1918.

Valley Ford cheeses originate from a closed herd of over 400 Jersey cows. The closed herd concept means no outside breeding stock is ever introduced to the existing animals. Using this type of process has been shown to cut down on disease and generally produces a healthier and stronger animal.

The farm is well known for its Estero Gold Italian farmstead cheese and a new cheese Highway 1, which recently won a medal at the California State Fair. The Estero Gold is an aged artisan cheese that is made in the tradition of the Swiss-Italian canton of Ticino where the Bianchi/Grossi great grandmothers were from. Highway 1 is made in a fontina style.

“We have a lot of pride in our product and our farm, it shows the minute you enter the gates,” said owner Karen Bianchi-Moreda.

“We took the certification process and inspection very seriously, and believe me the dairy and our cheese making processes were looked over with a fine tooth comb by the HFAC inspectors. We had nothing to lose and absolutely everything to gain by becoming Certified Humane®,” she added.

HFAC is the leading non-profit certification organisation improving the lives of farm animals in food production. The Certified Humane® designation assures consumers that meat, poultry, egg, or dairy products they purchase have been produced according to HFAC's precise standards for humane farm animal treatment.

Animals must receive a nutritious diet without antibiotics or hormones and must be raised with shelter, resting areas and space sufficient to support natural behavior. Since the HFAC programme was unveiled in May 2003, more than 60 companies, representing hundreds of farms and millions of farm animals, have been certified.

Endorsed by more than 36 humane organisations, the Certified Humane Raised and Handled® program is nationally recognized as the Gold Standard for certifying animal welfare from birth through slaughter. HFAC’s Animal Care Standards were developed by a veritable “Who¹s Who” of national and international animal scientists and farm-animal welfare experts. Producer compliance with the HFAC standards is verified through annual on-site visits by HFAC’s third-party inspectors.

Valley Ford Cheese Company products can be found in markets in Sonoma, Napa and Marin Counties, California as well as several other states and the Washington, DC area. To find out where to purchase these products visit our website www.certifiedhumane.org. For more information on the farm:www.valleyfordcheeseco.com.

TheCattleSite News Desk...THANKS

RELIEF TO US DAIRY FARMERS

The dairy industry is tough enough, what with regulated prices, not inflation, and strict rules, which threaten to be even closer. Now that the recession, the prices in the tank (not the cost) and to weaken the demand, many dairy farmers are rethinking their business model. Get out of the dairy industry is as difficult as staying in. Prices for dairy cows has fallen and the attractiveness of a dairy, well, it's not just there.

The message from the USDA, but one good one. The dairy farmers are about to get a healthy dose of relief thanks to the state agency. USDA Secretary Tom Vilsack recently announced revenue growth for the dairy farmers who would fill their pockets with 3 million, thanks to an amendment to the Agriculture Appropriations bill that will increase the budget of the Farm Services Agency.

Between now and October 2009, price increases in all areas will go a long way to alleviate the burden on dairy farmers to make their businesses run on any kind of going to think about profit. Increases were announced as follows: nonfat dry milk – 92 cents per pound (from 80 cents), Cheddar Blocks – 0.31 per pound (from (.13); Cheddar Barrel, 0.28 per pound (from .10).

In addition, the USDA Dairy Export Incentive Program reactivation, to U.S. exporters in meeting global dairy price support claims.

This comes at a time when farmers are facing increased costs decreased and feed market prices. Public programs such as the milk income loss contract (Milc not help) turn away some market participants to losses, but often the changes do not reflect the true picture of what dairy farmers are facing.

If you are a dairy operation is not netting the desired results, or if you just want to explore ways to increase your business success, consider a risk assessment carried out, including a look at your operation and your insurance coverage. It is a good way to identify any areas of improvement, which in this market is never a bad idea.

Agribusiness and Farm Insurance requires specialized knowledge of both the businessside of operations and home and property coverage. The only thing our Agribusiness and Farm Insurance Department writes, is just that – Agribusiness and Farm Insurance. We know the industry inside and out. We know which companies offer the best product in your or your clients special circumstance.

Contact http://www.insureyourfarm.com

RELIEF TO US DAIRY FARMERS

The dairy industry is tough enough, what with regulated prices, not inflation, and strict rules, which threaten to be even closer. Now that the recession, the prices in the tank (not the cost) and to weaken the demand, many dairy farmers are rethinking their business model. Get out of the dairy industry is as difficult as staying in. Prices for dairy cows has fallen and the attractiveness of a dairy, well, it's not just there.

The message from the USDA, but one good one. The dairy farmers are about to get a healthy dose of relief thanks to the state agency. USDA Secretary Tom Vilsack recently announced revenue growth for the dairy farmers who would fill their pockets with 3 million, thanks to an amendment to the Agriculture Appropriations bill that will increase the budget of the Farm Services Agency.

Between now and October 2009, price increases in all areas will go a long way to alleviate the burden on dairy farmers to make their businesses run on any kind of going to think about profit. Increases were announced as follows: nonfat dry milk – 92 cents per pound (from 80 cents), Cheddar Blocks – 0.31 per pound (from (.13); Cheddar Barrel, 0.28 per pound (from .10).

In addition, the USDA Dairy Export Incentive Program reactivation, to U.S. exporters in meeting global dairy price support claims.

This comes at a time when farmers are facing increased costs decreased and feed market prices. Public programs such as the milk income loss contract (Milc not help) turn away some market participants to losses, but often the changes do not reflect the true picture of what dairy farmers are facing.

If you are a dairy operation is not netting the desired results, or if you just want to explore ways to increase your business success, consider a risk assessment carried out, including a look at your operation and your insurance coverage. It is a good way to identify any areas of improvement, which in this market is never a bad idea.

Agribusiness and Farm Insurance requires specialized knowledge of both the businessside of operations and home and property coverage. The only thing our Agribusiness and Farm Insurance Department writes, is just that – Agribusiness and Farm Insurance. We know the industry inside and out. We know which companies offer the best product in your or your clients special circumstance.

Contact http://www.insureyourfarm.com

DAIRY FARM

DAIRY FARM

DAIRY FARM

CLASSICAL DAIRY FARM

CLASSICAL DAIRY FARM

MODEL DAIRY FARM

Dairy Solutions Symposium

Dairy Solutions Symposium

Dairy Solutions Symposium

Dairy Solutions Symposium

DAIRY FARM

ROTARY PARLOUR

TOP 20 DAIRY

COW