Twenty-six Greenwich FFA members traveled to the 88th New York State FFA Convention in Albion, NY. Members joined 1,300 other FFA members from across the state to compete in Career Development Events(CDEs), receive their Empire Degree, Proficiency and Breed Awards, win scholarships, participate in workshops and tour agri-businesses. Greenwich FFA excelled! Easton Murray, Breana Scribner and Joana Wilbur won $6,500 in scholarships. [Read more…]
by Elizabeth A. Tomlin
Once again an increase in membership in the Producers’ Cooperation of Dolgeville was applauded at the 2013 annual meeting.
“Currently we are 85 members strong, representing Montgomery, Fulton, Herkimer, Schoharie, Otsego, Madison and Delaware counties,” stated Co-op President Byron Walrath.
Walrath says Producers’ Co-op is completely owned and operated by the dairy producers. “We hire no outside help to manage our co-op and we are strictly an organization that has the dairy producer as its number one priority. That is the main reason why our membership has increased every year for the last six years.” [Read more…]
by Stephen Wagner
“Making silage is like making wine. An excellent winemaker cannot make fine wine from bad grapes. And a bad winemaker will certainly make bad wine from good grapes.” That was the opening gambit and theme setter from presenter Robert Fry, DVM, at a breakout session at Pennsylvania’s 2013 Dairy Summit. After graduating from the University of Georgia, College of Veterinary Medicine in 1977, Fry began a bovine veterinary practice on the Delmarva Peninsula. His career interest has always centered on production and health issues of dairy cows. In 1994, after years of working in traditional dairy operations, he was convinced that a healthy alternative was to manage and feed cows with the principles of Managed Intensive Grazing. To that extent Fry has become a partner in a grazing, seasonal breeding Jersey herd in Kennedyville, MD. He continues to practice [Read more…]
Hay can be damaged by rain, snow, wind, and ice if it is stored outside during the fall and winter. Round bales, on average, will lose up to one fourth of its nutrients when stored outside. If the bale was stored properly or inside, this can be reduced to only 10 to 15 percent.
How do you stack or store your bales? In a line so the twine sides touch or are they stacked. If this is one of the ways you store them, extra spoilage can occur at the places where the bales are touching because rain, snow, and ice gather at these spots instead of running off the bale. If you were to line bales up end to end, you will have less spoilage. [Read more…]
by Elizabeth A. Tomlin
“Alfalfa height has been found to be an efficient and reliable indicator for spring’s first cutting,” reported Cornell Cooperative Extension Regional Field Crop Specialist Kevin Ganoe.
Ganoe, who is with the Central New York Dairy & Field Crops Team, spoke to a large audience of crop farmers about the benefits of being able to judge the Neutral Detergent Fiber (NDF) content not only in alfalfa, but also alfalfa grass mixes and grasses.
“Dave Balbian and I started sampling fields in 2004,” stated Ganoe. “We actually sampled the fields taking what is called a ‘scissors cut’ to send a sample to a forage-testing lab to have it analyzed. We did this for a number of years.” [Read more…]
The Pennsylvania Beef Council partnered with Marcho Farms, Souderton and the beef checkoff, through the Northeast Beef Promotion Initiative (NEBPI), to host an educational veal tour on Tuesday, April 9. Two chef instructors and 18 students from the JNA Institute of Culinary Arts, Philadelphia, attended the one-day event, gaining a first-hand look at the veal industry.
Dr. Adnan Aydin, director of Research and Nutrition, welcomed the group with an overview of the industry. “You probably cannot find a better example of sustainability than the veal industry,” said Aydin. “We take the by-product of the dairy industry (bull calves) and the by-product of cheese (whey) and make something valuable out of it.” [Read more…]
by George Looby, DVM
The January issue of Consumers Report featured an article summarizing the findings of a group of investigators from the magazine who conducted a representative sampling of pork products from several sources to determine their level of bacterial contamination. It is recognized that while the animal is alive, most edible parts are sterile but during and after slaughter the potential for contamination rises significantly. Today’s packing house environment is far superior to that which existed years ago but the potential for contamination still exists with the need for speed on the processing line sometimes compromising good sanitation despite. [Read more…]
by Elizabeth A. Tomlin
Several recognized dairy nutritionists and producers recently shared feeding information at on-farm meetings held at Central NY farms.
Andrew Kross of Indian Camp Farm, Earlville, was one of those producers. The farm’s current statistics average about 86 pounds per cow per day, with 4.1 percent fat and 3.2 percent protein, and a rolling herd average of 27,100 pounds.
“Nothing official, but I believe they would be in the top 5 percent for net milk income minus grain costs per cow per day for dairy farms in New York State,” said Central NY Dairy Specialist Dave Balbian. [Read more…]