The dairy sector was the focus of the FBU’s (food business unit) latest visits looking at organic producers.
Producers remain both realistic and optimistic when it comes to the issues and opportunities available within the organic sector.
Mark Wycherley
First, the team visited Mark Wycherley. Mark is a seventh generation farmer based in Shifnal, Shropshire, who has 70 dairy cows milking through a robot.
Since changing to the robot, Mark has seen an increase in animal welfare, with up to four milkings per day and tracking cell counts, heat and other health improvements. The mastitis detection function helps catch infection earlier.
The cows have free access all year and still get three milkings a day during the grazing season, the sheds have good ventilation with no pneumonia problems.
Mark’s outdoor rotation includes lucerne, potatoes, wheat, and red and white herbal leys. Paddocks get ploughed up every four to five years and are reseeded following a potato or wheat crop.
The farm has not used antibiotics for 12 years with all milk going to Organic Herd, aimed at the US cheese market.
The herd was reduced in autumn 2023 following a TB outbreak. The lower stocking density during the winter resulted in a boost to herd health and whole-herd volumes hardly dropped.
Mark sees good opportunities in the organic market, especially around exports, with demand high and in the UK market the short-term milk price looks stable.
He feels there are changes in some of the organic standards coming and this may encourage more farmers to convert.
Adam Westaway
Adam Westaway is based in Chulmleigh, Devon, and has been producing organic milk since 1998.
Adam has a herd of 140 British Friesians and produces approximately 6,000 litres per year per head.
The auto-tandem system, with four stalls either side, allows each cow to be milked individually.
Previously Adam had trialled a robotic milker, but with the milk price to bought-in feed ratio taken into consideration, the robot was not cost-effective for him.
Adam is certified through OF&G and Red Tractor, with all the milk sold through the Organic Herd co-op.
This is processed either by the co-op, or sold to be made into various products for export and home consumption, such as cheese, chocolate and fresh milk.
Organic Herd’s requirement is a completely antibiotic-free system under the USDA (United States Department of Agriculture) organic rules, and the cows’ welfare is managed in part through reducing stress, ensuring they have enough room when feeding, loafing and lying, and continual monitoring.
Current issues identified by Adam include finding the correct mix of herbal leys, as often organic varieties can be hard to source, and good quality.
Toby Ansdell
Based in Muddiford, Devon, Toby Ansdell has been producing organic milk for the past 25 years.
Toby has a herd of 170 Jersey-cross cows, having moved away from Holsteins.
When taking over the farm, Toby started growing crops with minimal inputs, which led to the transition into organic.
The cows are grazed outside 90% of the year, rotating the fields, giving a constant supply of organic manure.
The herbal leys grown for cutting include red clover, rye grass and chicory, which give a high volume of organic forage. Toby has found organic herbal leys begin to thin after three years.
The cows are milked in an 18-a-side herringbone system. Any mastitis issue is managed through udder mint dip and NSAIDS.
With the cows being outside, feet were the main concern, but since moving back to a Jersey-cross breed, their feet are much tougher with the genetics of a black hoof horn.
Toby is certified through OF&G and Red Tractor, and all the milk is sold through Müller.
Although the sector has faced challenges over the past couple of years, Toby has an optimistic outlook on the sector. Pricing versus the additional costs of running an organic system are positive.
You can now read the most important #news on #eDairyNews #Whatsapp channels!!!
🇺🇸 eDairy News INGLÊS: https://whatsapp.com/channel/0029VaKsjzGDTkJyIN6hcP1K
