My light bulb moment

I have just come back from 2 pretty frustrating days of meetings in Canberra. The good news is two great positives have come from those two days of frustration

Firstly I had an epiphany. I know why farmers farm. Despite everything they go through to produce food and fibre for too often, too little return there IS a huge reward. That reward is satisfaction of knowing that you get up every day and have the ability to achieve something very important and most of the time you do it. My last two days in Canberra have shown me that there are a lot of people who don’t get that opportunity and certainly not people who spend most of their lives going to meetings

At Clover Hill Dairies that reward is the satisfaction of supplying 50,000 Australians with nature’s perfect nutrient dense cocktail “milk”.  Three times daily we have the satisfaction/reward of seeing the cows coming into the dairy, the cups going on, the milk traveling from the cow’s udder at 37 degrees through a series of stainless steel pipes to the first plate cooler which drops the milk to 17degrees C then to the second plate cooler which drops it to a further 8 degrees and then into the vat. The vat’s role is to drop the milk to the required just less than 4 degrees C and maintain that temperature until the milk tanker (or the money truck as Nick calls it) arrives.  All this in the blink of an eye lid. Not quite that fast but you get the picture. All this exciting stuff is happening right in front of you. So rewarding. So satisfying.

The second realisation I had is that it is no different at the top of the ladder as it is as the bottom. Too many  “leaders/spokespeople” do not come to decision making table prepared to bring the solutions and/or be part of the solution. When this doesn’t happens its the same old same old and it doesn’t matter how good the facilitation process is, everybody walks out the door shaking their heads, too often blaming the facilitator and the facilitation process at the two meetings I attended was just fine no complaints from me there.

Its horrifying really. People at all levels just don’t have the skills sets to participate effectively in meetings. BTW There were no farmers in the room at either of these meetings. On Monday the people in the room were high end service providers and the like to the agrifood sector

So the second positive is going forward the Young Farming Champions program will now incorporate a session/s on how to turn up at the decision making table with the solutions and effectively participate in meetings.

I for one will be attending those sessions with my eyes and ears wide open. Ready, willing and able to learn because for me there would be nothing more less satisfying than waking up everyday and finding yourself part of the problem.

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Post Script

A reader of my post today has drawn my attention to the work and writings of Margaret Wheatley who hails from US?. Yes Julie you were spot on. I am indeed very impressed

I have cut and pasted one of her articles found at this link  so you can see if what she has to say resonates  with you http://www.margaretwheatley.com/articles/Leadership-in-Age-of-Complexity.pdf. Have you taken on the hero role at some stage in your life? Then like me this quote will particularly resonate with you.

“This hero’s path has only one guaranteed destination—we end up feeling lonely, exhausted and unappreciated”.


Leadership in the Age of Complexity: From Hero to Host

Margaret Wheatley with Debbie Frieze ©2010 published in Resurgence Magazine, Winter 2011

For too long, too many of us have been entranced by heroes. Perhaps it’s our desire to
be saved, to not have to do the hard work, to rely on someone else to figure things out.
Constantly we are barraged by politicians presenting themselves as heroes, the ones
who will fix everything and make our problems go away. It’s a seductive image, an
enticing promise. And we keep believing it. Somewhere there’s someone who will make
it all better. Somewhere, there’s someone who’s visionary, inspiring, brilliant,
trustworthy, and we’ll all happily follow him or her. Somewhere…

Well, it is time for all the heroes to go home, as the poet William Stafford wrote. It is
time for us to give up these hopes and expectations that only breed dependency and
passivity, and that do not give us solutions to the challenges we face. It is time to stop
waiting for someone to save us. It is time to face the truth of our situation—that we’re
all in this together, that we all have a voice—and figure out how to mobilize the hearts
and minds of everyone in our workplaces and communities.

Why do we continue to hope for heroes? It seems we assume certain things:
• Leaders have the answers. They know what to do.
• People do what they’re told. They just have to be given good plans and
instructions.
• High risk requires high control. As situations grow more complex and
challenging, power needs to shift to the top (with the leaders who know
what to do.)

These beliefs give rise to the models of command and control revered in organizations
and governments world‐wide. Those at the bottom of the hierarchy submit to the
greater vision and expertise of those above. Leaders promise to get us out of this mess;
we willingly surrender individual autonomy in exchange for security.
The only predictable consequence of leaders attempts to wrest control of a complex,
even chaotic situation, is that they create more chaos. They go into isolation with just a
few key advisors, and attempt to find a simple solution (quickly) to a complex problem.
And people pressure them to do just that. Everyone wants the problem to disappear;
cries of “fix it!” arise from the public. Leaders scramble to look like they’ve taken charge
and have everything in hand.
But the causes of today’s problems are complex and interconnected. There are no
simple answers, and no one individual can possibly know what to do. We seem unable
to acknowledge these complex realities. Instead, when the leader fails to resolve the
crisis, we fire him or her, and immediately begin searching for the next (more perfect)
one. We don’t question our expectations of leaders, we don’t question our
desire for heroes.

The Illusion of Control
Heroic leadership rests on the illusion that someone can be in control. Yet we live in a
world of complex systems whose very existence means they are inherently
uncontrollable. No one is in charge of our food systems. No one is in charge of our
schools. No one is in charge of the environment. No one is in charge of national
security. No one is in charge! These systems are emergent phenomena—the result of
thousands of small, local actions that converged to create powerful systems with
properties that may bear little or no resemblance to the smaller actions that gave rise to
them. These are the systems that now dominate our lives; they cannot be changed by
working backwards, focusing on only a few simple causes. And certainly they cannot be
changed by the boldest visions of our most heroic leaders.
If we want to be able to get these complex systems to work better, we need to abandon
our reliance on the leader‐as‐hero and invite in the leader‐as‐host. We need to support
those leaders who know that problems are complex, who know that in order to
understand the full complexity of any issue, all parts of the system need to be invited in
to participate and contribute. We, as followers, need to give our leaders time, patience,
forgiveness; and we need to be willing to step up and contribute.
These leaders‐as‐hosts are candid enough to admit that they don’t know what to do;
they realize that it’s sheer foolishness to rely only on them for answers. But they also
know they can trust in other people’s creativity and commitment to get the work done.
They know that other people, no matter where they are in the organizational hierarchy,
can be as motivated, diligent and creative as the leader, given the right invitation.

The Journey from Hero to Host

Leaders who journey from hero to host have seen past the negative dynamics of politics
and opposition that hierarchy breeds, they’ve ignored the organizational charts and role
descriptions that confine people’s potential. Instead, they’ve become curious. Who’s in
this organization or community? What skills and capacities might they offer if they were
invited into the work as full contributors? What do they know, what insights do they
have that might lead to a solution to this problem?

Leaders‐as‐hosts know that people willingly support those things they’ve played a part
in creating—that you can’t expect people to ‘buy‐in’ to plans and projects developed
elsewhere. Leaders‐as‐hosts invest in meaningful conversations among people from
many parts of the system as the most productive way to engender new insights and
possibilities for action. They trust that people are willing to contribute, and that most
people yearn to find meaning and possibility in their lives and work. And these leaders
know that hosting others is the only way to get complex, intractable problems solved.
Leaders‐as‐hosts don’t just benevolently let go and trust that people will do good work
on their own Leaders have a great many things to attend to, but these are quite
different than the work of heroes.

Hosting leaders must:
• provide conditions and good group processes for people to work together.
• provide resources of time, the scarcest commodity of all.
• insist that people and the system learn from experience, frequently.
• offer unequivocal support—people know the leader is there for them.
• keep the bureaucracy at bay, creating oases (or bunkers) where people are less
encumbered by senseless demands for reports and administrivia.
• play defense with other leaders who want to take back control, who are critical
that people have been given too much freedom.
• reflect back to people on a regular basis how they’re doing, what they’re
accomplishing, how far they’ve journeyed.
• work with people to develop relevant measures of progress to make their
achievements visible.
• value conviviality and esprit de corps—not false rah‐rah activities, but the spirit
that arises in any group that accomplishes difficult work together.

Challenges from Superiors
It’s important to note how leaders journeying from hero to host use their positional
power. They have to work all levels of the hierarchy; most often, it’s easier to gain
support and respect from the people they lead than it is to gain it from their superiors.
Most senior leaders of large hierarchies believe in their inherent superiority, as proven
by the position they’ve attained. They don’t believe that everyday people are as
creative or self‐motivated as are they. When participation is suggested as the means to
gather insights and ideas from staff on a complex problem, senior leaders often will
block such activities. They justify their opposition by stating that people would use this
opportunity to take advantage of the organization; or that they would suggest ideas that
have no bearing to the organization’s mission; or that people would feel overly
confident and overstep their roles. In truth, many senior leaders view engaging the
whole system as a threat to their own power and control. They consistently choose for
control, and the resultant chaos, rather than invite people in to solve difficult and
complex problems.
Leaders who do know the value of full engagement, who do trust those they lead, have
to constantly defend their staff from senior leaders who insist on more controls and
more bureaucracy to curtail their activities, even when those very activities are
producing excellent results. Strange to say, but too many senior leaders choose control
over effectiveness; they’re willing to risk creating more chaos by continuing their take-charge, command and control leadership.

Re‐engaging People
Those who’ve been held back in confining roles, who’ve been buried in the hierarchy,
will eventually blossom and develop in the company of a hosting leader. Yet, it takes
time for employees to believe that this boss is different, that this leader actually wants
them to contribute. It can take 12 to 18 months in systems where people have been
silenced into submission by autocratic leadership. These days, most people take a wait and see attitude, no longer interested in participating because past invitations weren’t
sincere, or didn’t engage them in meaningful work. The leader needs to prove him or
herself by continually insisting that work cannot be accomplished, nor problems solved
without the participation of everyone. If the message is sincere and consistent, people
gradually return to life; even people who have died on the job, who’re just waiting until
retirement, can come alive in the presence of a leader who encourages them and
creates opportunities for them to contribute.
Leaders ashosts need to be skilled conveners. They realize that their organization or
community is rich in resources, and that the easiest way to discover these is to bring
diverse people together in conversations that matter. People who didn’t like each other,
people who discounted and ignored each other, people who felt invisible, neglected, left
out—these are the people who can emerge from their boxes and labels to become
interesting, engaged colleagues and citizens.
Hosting meaningful conversations isn’t about getting people to like each other or feel
good. It’s about creating the means for problems to get solved, for teams to function
well, for people to become energetic activists. Hosting Leaders create substantive
change by relying on everyone’s creativity, commitment and generosity. They learn
from firsthand experience that these qualities are present in just about everyone and in
every organization. They extend sincere invitations, ask good questions, and have the
courage to support risk‐taking and experimentation.

Are You a Hero?
Many of us can get caught up acting like heroes, not from power drives, but from our
good intentions and desires to help. Are you acting as a hero? Here’s how to know.
You’re acting as a hero when you believe that if you just work harder, you’ll fix things;
that if you just get smarter or learn a new technique, you’ll be able to solve problems
for others. You’re acting as a hero if you take on more and more projects and causes
and have less time for relationships. You’re playing the hero if you believe that you can
save the situation, the person, the world.
Our heroic impulses most often are born from the best of intentions. We want to help,
we want to solve, we want to fix. Yet this is the illusion of specialness, that we’re the
only ones who can offer help, service, skills. If we don’t do it, nobody will. This hero’s
path has only one guaranteed destination—we end up feeling lonely, exhausted and
unappreciated.
It is time for all us heroes to go home because, if we do, we’ll notice that we’re not
alone. We’re surrounded by people just like us. They too want to contribute, they too
have ideas, they want to be useful to others and solve their own problems. Truth be told, they never wanted heroes to rescue them anyway.

Parts of this article are excerpts from Walk Out Walk On: A Learning Journey Into
Communities Daring to Live the Future Now. Margaret Wheatley & Deborah Frieze.
Berrett‐Koehler Publishers.

The Big Permeate Controversy – What a storm in a tea cup?

Let me explain why I and my fellow dairy farmers would like everyone to buy permeate free milk even though permeate is completely harmless

I wrote this post the day after some brands of milk went “Permeate Free” and low and behold it was so popular it actually trended on Google. The reason for this was consumers went shock horror when they saw the Permeate Free label on Australia’s most beloved milk brand and that advertisement on TV that made me so cranky. As it turns out most people had never heard of permeate and rushed home to Google it to find out what it was.

Dairy Farmers Milk now Permeate free

Nowadays food scares are a media magnate and consumers greatest fear as surveys show Australians care most about food and their health. Thanks to programs like a Current Affair who when they are chasing ratings routinely do a food scare segment and the “evil” permeate was becoming a favourite  Food scare stories are so popular what we have now in the supermarket is essentially foods in the “Controversy free isles” and foods in the “Controversy isles”

Now I assure there is nothing evil about permeate, its just a milk by product. See this previous post which explains what permeate is. But in their wisdom the major milk companies decided making milk permeate free and advertising it would increase market share for their brands. Well all it has done is put Permeate Free milk front and centre of the Controversial foods isle thanks to this very misguided labelling and advertising campaign by the milk company in question.

But there is an excellent reason why you should buy it.

PLEASE PLEASE PLEASE everyone buy permeate free milk as the milk processors need to buy 10-15% more milk from dairy farmers. This is because previously they added 10 to 15% permeate to milk to standardise it. Permeate free means they standardise it by essentially taking some of the cream off the top. Which means Permeate Free milk is just like it comes out of the cows with some homogenisation and pasteurisation .

Read what Dr Heather Bray has to say on this here

Hear me talking to Sarina Locke from ABC National here

Its winter at the dairy farm

Its winter in paradise and the deciduous trees have their lost their leaves and look forlorn. 

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But the view never ceases to amaze no matter what the season.

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and the ever reliable roosters never fail to wake at 3am

Roosters

Pretty aren’t they but I wish they didn’t find my front veranda steps so appealing. Chook poo in all the wrong paces. Let me warn you boys I am not impressed and may need to take aggressive action sooner rather than later 

On the farm we are in the middle of a green drought and what that means is even though it looks green we haven’t got enough grass for our cows. This situation is a direct result of months of extended rain events that stopped us seeding our winter grasses on time. This means we have to feed the cows something else equally as delish and nutritious

So this means lots of this stuff – prime quality lucerne or cereal hay IMG_1287

gets carted around the farm to feed our heifers (young stock) our dry cows (period between milking and calving) and our babies.

We have enough grass to feed the milking cows once a day.

Cows in Sproules Gully

Its steep on them there hills

And twice a day the milkers rely on Michael or his brother David carting this machine around to feed them.

Mixer Wagon

Michael parks his current mode of transport at back gate to call in for breakfast

This is a mixer wagon. You can fill it with all sorts of goodies which it munches up into “delish and nutrish” for dairy cows and you feed it out like this so nothing gets wasted (or as little as possible). 

Winter can be depressing cant it? Gardens often look so bleak. 

The Garden Room

So I have filled my winter garden with bulbs and annuals that flower under the deciduous trees

 

and lots of camellias to brighten our day

 

Lets hope next year brings better milk prices and less large Autumn rainfall events and the grass looks like this in every paddock in winter. One can hope 

Greener than Green

Welcome back grass

Today I am embarrassed to be a Dairy Farmers’ supplier

Today I saw for the first time the new advertising campaign by Lion for their “permeate free” milk and I was devastated

 

The lowest from of advertising is to denigrate some-one else’s product to sell yours and when I saw this add I was embarrassed to be a Dairy Farmers’ supplier. It would appear from the add the “evil” milk is UHT but the media gives me to think its the “No name or House Brand” fresh milk they are referring to.

This is what happened on our farm the day Dairy Farmers milk went permeate free.

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We had to put 25,000 litres of our milk down the drain. This was because Lion didn’t have the capacity to pick our milk up. No explanation just a phone call.  “Let it all out” 

Permeate Fallout

First it was the 5,000 litre vat.

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Then it was the 30,000 litre vat.

It was a 24 hour process to ensure it went onto the paddocks as fertiliser and not into our waterways. The look on the staff’s faces when we had to do this was devastating. Thank god the cows didn’t know.

I just shake my head. My social conscience went into overdrive. 1 billion people go hungry every night and we are asked to tip the perfect food cocktail down the drain.

Curious about Permeate then you can read about it in a former blog post I wrote here or find out more by watching this catchy little vid Dairy Farmers have also kindly put together to keep you informed

Its interesting when Permeate burst onto the scene with great fanfare back in 2008 industry reaction was “no comment” Now its “trendy” and it apparently sells milk to talk about it.

By the way I cant find a dairy farmer who knows the “dairy farmer” in the add so it would appear at this stage he is an actor. Somebody please tell me I a wrong as we certainly don’t need people pretending to be dairy farmers as well   

Ausagventures Steph Coombes First Day at the Dairy

Our guest post today is from Stephanie Coombes who has come to the rescue in our hour of need. Refer previous post

Posted on June 19, 2012

Hello from Clover Hill Dairies!

Yes, i am in Jamberoo (NSW) working on a dairy farm! Does this girl ever sit still i hear you ask? Clearly not!

My friend and industry mentor Lynne Strong gave me a call last week and said they were a bit short staffed, as her son and daughter in law were on their honeymoon, and seeing as i was due to come to the farm for a workshop in a few weeks, how would i like to come early to work? Well that was that, i jumped on an aeroplane the next morning, and caught the train down to the south coast of NSW.

Paradise. Lynne always says that Mandelyn Holsteins (home of Clover Hill Dairies) is her little piece of paradise and she is not wrong. The farm is superb, lush green rolling hills. natural rainforest, and ocean views. Shame it’s a bit on the cool side (oh Bahrain and your hot weather how i miss you!).

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So… my job at the dairy. Lucky girl i am, i get to look after the BABY COWS!1 Yes… BABY COWS! Oh gosh, haven’t i already posted enough videos and blogs about baby cows? Trick question, because the answer is no! You can never post enough about baby animals (I’m planning to go visit some lambs next).

Anyway, so at the farm the babies are looked after from a very young age. Between birth and moving to the grown up (teenagers) paddock, they go in 5 different areas around the farm, which have been designed to cater to their social, health and nutritional needs during the different stages of growth.

First up is the ‘colostrum’ shed, where the iddy biddy little babies go. They are all bottle fed cow milk, including fresh colostrum. Colostrum is the very first milk the cow produces after birth, and it is filled with all sorts of goodies, which give the babies immune system a kick start. It is essential that the babies have the colostrum, as it reduces their chances of getting sick.

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After a couple of days they go into the ‘duck’ shed (i have no idea why it is called that!). They have these adorable individual little stalls with heaps of wood shavings to make it all warm and comfortable. They also have see-through walls, so they can see their mates and talk to each other. It is here in the duck shed that the babies are gradually weaned off of cows milk and onto powdered milk. The process takes around 9 days, and is taken in small steps. This isn’t just to get the babies used to the taste of the powdered milk, but to allow the microorganisms in their stomach to adjust to the new formula.

After the duck shed they go into the ‘hay’ shed, where they are still fed powdered milk, but are also introduced to pellets and hay. There are a couple of pens in the hay shed, all in a row, so as they get older they move up the shed. Sort of like a primary school, you move from kindy to the junior block, to the middle block, and then to the senior block.

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Now i have to write about this awesome piece of technology that allows the dairy to raise these calves efficiently, without having to spend all day every day hand feeding. It’s an automatic milk feeder that works with the electronic tags in the calves ears. So every calf has a tag, and it is put into the software system. When the calf comes up to the feeder, the machine reads its tag, and knows how much it has had to drink that day, how many times it has come up looking for a feed, how much it drank yesterday, and how aggressive it was during feeding.

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Louise show me how to operate the computer and check the data

What is really cool though is that you can go through the computer and see how much every animal has had, so you can pick up if anything is starting to get sick, or needs more help learning how to use the machine etc., because you cant run 24 hour CCTV on the calves!

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Robotic Calf Feeder

After the hay shed, the “pre-teen” heifers go out into a grass paddock, where they are supplemented with hay and pellets. Then once they are big enough to have babies, they go out to another paddock to do that (gosh from the size of these babies, i think a human baby doesn’t look so bad now!).

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So my job is to feed all the babies each day and make sure they are comfortable and healthy. I love feeding the little little ones, as they can get quite curious and eager to play. They suck on anything and everything, so never wear half decent clothes around them! On my first afternoon i was having a lay down in the pen with them, and they were all crowding around me trying to figure out why i was laying on the floor. I thought it would be funny to let them chew my hair…. so i did. I mean, they were chewing all my clothes too, so what more was a pony tail?…. WRONG. That night as i washed my hair, a good chunk of it fell out in matts! Yuck! They actually chewed my hair off! Now I’m already down half a head of hair from the boat trip, so i couldn’t believe i was losing more!!

Playing with baby dairy calves

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Stay tuned for more about life on a dairy farm!

A breath of fresh air

A breath of fresh air blew in from Perth this week in the from of one of Art4agriculture’s Young Farming Champion  Steph Coombes who wrote us this very popular blog earlier this year.

Steph’s arrival was celebrated by all the farm team as firstly we are short staffed with Nick and Emma on their honeymoon and secondly she has such a bright bubbly personality and is all smiles just like Louise

On her first day even the sunrise welcomed her in a spectacular way

Clover Hill Dairies at Sunrise

Which turned into a very misty morning

Cow in the Mist

Steph has never worked on a dairy farm before but she was right into from the start. When she discovered the baby cows as she calls them she was in seventh heaven

Steph and her new best friends

And they seem pretty fond of her too.

Steph will be blogging about her time at the farm on this site as well as her own site  Ag-ventures of a city girl gone country and we are all looking forward to her Clover Hill Dairies Diary musings

Fruits of the Forest

In partnership with Landcare Illawarra we are opening the farm to members of the community on Saturday June 23rd 2012.

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On hand to answer the community’s questions and conduct guided tours will be a range of representatives from organisations we work with such as Landcare Illawarra, Southern Rivers Catchment Management Authority, Conservation Volunteers, Small Farms Network as well as local project officers, bush regeneration officers, and landholders to give you a guided tour through the property and discuss the range of techniques used in working with native vegetation on private land.

One of those people will be the fountain of all knowledge on The Illawarra Woodland and Rainforest Project Richard Scarborough who was at the farm today to collect seed from our Yellow Ash and found a plethora of fruits of the forest.

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On the left we have Native Jaffa, some blue gum seed and some orange thorn, with the yellow ash on the right. At the top of the photo is celery wood seed. 

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Also on hand will be the gorgeous Erin who has had an integral role in us playing our part to help increase the genetic diversity of plantings in the Illawarra and potentially increase the level of fruiting of individual species.

If you would like to join us please contact Megan Rowlatt at Landcare Illawarra by email communitysupport@conservationvolunteers.com.au or by phone on 02 4229 7526

Farm Day Oz comes early in Paradise

Young Farming Champion Heidi Cheney has just landed a new job with Pfizer Animal Health and scored the dairy industry as the key area in which she will work with farmers.

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Heidi’s mum and daughter Pippa get an early Farm Day OZ experience at Clover Hill Dairies

So where better to get hands on dairy farming experiences – well Paradise of course.

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Autumn tones at Paradise

Heidi grew up on her parents beef and sheep farm but her children Hunter and Pippa are like most kids these days they learn where yoghurt comes from through pages of a book or the TV screen .

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Pippa and Hunter just aren’t just yogurt fans, they love cheese and milk

So Heidi took the opportunity to bring Pippa and Hunter and her mum Lynne with her  so they could learn first hand where milk comes from. So whilst Heidi worked alongside Nick and Emma to get an inside look at dairy farm and cow management. Pippa and Hunter got friendly with the chooks

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First Hunter decided he should collect all the eggs and was eyed off by this rooster

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Heidi in the meantime was checking out the dairy

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Where she caught up with Emma and they went through our procedures for drenching and vaccinations

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Emma has just done an evaluation review of all our procedures with the team to ensure all our information is up to date

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She is very pleased that task is almost ticked off

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Then it was time for the whole family to see where their milk comes from

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Farmer Nick has a soft spot for little kids and enjoys showing them how the dairy works

Heidi and Hunter MG_1832

Then it was off to visit the baby calves and see how the robotic calf feeder works

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Pippa and Hunter soon got the hang of it and made great friends with the baby calves

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The weather forecast says its going to rain in the next couple of days and so Michael is putting out some nitrogen fertiliser to see if we can get this recently sown pasture to get a wriggle on. Hunter was pretty taken with the really big green tractor.

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But then it all got too much and Hunter says its time for a siesta

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The sun goes down in the trees.

I enjoyed sharing paradise with Heidi and her family  as will many other faming families with their Farm Day OZ visitors this weekend

I am also pretty confident cows will get due credit for the dairy products in the fridge at the Cheney household from now on  

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Frontbenders or backbenders – Being flexible in an inflexible market place

Contortionists according to wiki “have unusual natural flexibility, which is then enhanced through acrobatic training, or they put themselves through intense, vigorous and painful training to gain this flexibility”.

Contorsionists

So how does this relate to dairy farming? Quite a bit in fact! Cows and farmers are living things that ideally should be able to operate in a flexible environment to achieve the best outcomes for their health and wellbeing. However more and more they are both finding themselves operating in a totally inflexible market place and quite a bit of intense vigorous and painful training is going on to help them bend and weave and duck to cope

Let me explain

Dairying systems in Australia are probably as diverse as they get and they depend on a combination of factors which include the best options for the cows, the milk market you supply, where your business is located, and your soil and the types of pastures you can grow, the amount of rain, the temperature range, your access to grains and other bought in feed. I could go on forever.

This diversity of production systems also means a diversity of calving patterns. These include batch calving, seasonal calving, split calving and year round calving

The most common is seasonal production where cows calve during the peak period of pasture availability. This system is used by nearly two-thirds of Australian dairy farms and is most prominent in Tasmania, Victoria and South Australia.

Graeme Nicoll who farms in Victoria and writes the excellent blog Montrose Dairy has written a great post about the ins and outs of his seasonal calving pattern here

Milk Production

Most of Australia’s milk production is concentrated in Victoria with the second biggest milk production state being NSW

The second most common production system is year round production. Under this system, calving is spread throughout the year, which means that milk production is stable during the year (or as close as it can be.) This production system is most prominent in areas like ours which supply fresh milk for domestic production.

Clover Hill Dairies pregnant cows

Hello welcome to my world

We supply two different milk processors (Parmalat and Lion via Dairy Farmers Milk Supply Coop) who both process and supply drinking milk for the Australian domestic market. This means they need a consistent supply of high quality fresh milk close to their processing plants which are invariably located either in or as close to the major capital cities as possible

Producing milk consistently all year round is not as easy as it might sound. It fact it’s damned tricky. Milk production is essentially the conversion of pasture to milk.

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The paddock in front of my house was planted with ryegrass and oats 3 weeks ago and its not growing near as fast as it should be

The milking herd

Hopefully we will get a nice drop of rain, a bit of warm weather and it will look like this again shortly

So pasture is the Holy Grail and the best pasture is available in spring and early summer so logically cows produce more milk during this time of the year.

Current Seaon

As you can see milk production goes up significantly in Australia in Sept – December

To encourage farmers who supply the domestic market to balance this and achieve a “flat supply curve” i.e. less milk in spring and more milk in the autumn/winter we are paid a higher price for autumn/winter milk for the milk we supply Parmalat

Lion/Dairy Farmers Milk Supply Coop. on the other hand have a two tier system (as Malcolm Fraser said “life wasn’t meant to be easy”)

Tier 1 milk prices are paid on milk supply volumes representing an allocation of what Lion (formerly National Foods) have estimated is their fresh drinking milk requirements (“anticipated full demand” or AFD). That is you are essentially allocated a milk quota

To discourage you (and believe me it’s very discouraging) farmers who supply milk in excess of these contracted Tier 1 volumes attract Tier 2 prices.( which in the main are half the price you get for Tier 1)

For farmers, the pressures arise because they must make investment decisions about the size and composition of their herds and their infrastructure investments more than nine months in advance. Those decisions necessitate a longer term investment horizon and exposure to ongoing fixed costs. Consequently, farmers look to the processors to provide guaranteed cash flows over the farmers’ investment horizons. However, the processors are not able to commit to supply arrangements with farmers until the processors have finalised their contracts for house/private brand volumes with the supermarkets.

The processors are exposed to the risk of significant loss when their milk supply arrangements with farmers extend beyond the term of their house brand contracts. In  2011, Lion claim changes in the configuration of demand for fresh white milk caused them to lose approximately $20 million on its fresh white milk contracts. On top of this Lion lost the Woolworths house/private label supply contract which was a whopping 20% of its milk intake and they have subsequently written down their business by $1 billion, this is on top of a ½ billion dollars write down in the previous financial year. Scary stuff

Milk producers like us contracted to Lion (through direct supply contracts or milk supply co-operative DFMC) currently suffer from the combined effects of a rationalization of Lion’s processing requirements in dairy products (other than fresh milk) and the loss of private label volumes.

Our business is doing the very best it can to listen to the market place and we are focused on changing with the world. We are not unique in this respect.

We have outsourced expertise to help us manage risk and adopt new technology and farming strategies that improve efficiency.

We have found novel ways to grow the businesses and have built strong natural resource management partnerships and have undertaken extensive Landcare projects to adapt to climate variability and build carbon in the soil

We have innovatively grown our business in a peri urban environment where 90% of the prime agricultural land is now owned by lifestyle farmers without large injections of capital through procuring lease land

We are actively working to secure markets for our products by working with the processing sector and supplying the companies that best fit our farming system. That is DFMC/Lion on the home farm and Parmalat on the lease farm.

We are also thinking of hiring a full time physio/chiropractor because the constant balancing act ain’t getting any easier

Juggling act

What makes milk froth?

Mother’s Day started with the delightful tradition of breakfast in bed. HT delivered Latte, Toast and Honey and the first season Jonquils surrounded by Lavender as I read the latest Henning Mankell novel.

HT

HT (heartthrob) keen to impress

With all this talk of the pros and cons of permeate and its apparent effect on the ability of milk to froth I have noticed with interest the day to day frothing ability of my milk lately. My milk is as fresh as it gets coming straight from the cows to my fridge via the milk vat which drops it (with the help of the plate cooler) from 37 degrees C to 4 degrees C in the blink of an eyelid

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Now as I explained in an earlier post permeate is the option used by the big processors to ensure a consistent standard of the fat and protein content of milk for your table.

Seasonaility of Milk

This chart shows the seasonality of milk production in Australia in the years 2001 to 2002 compared to 2010/11 and as you can see the curve is getting flatter. I will explain in a later post why this is. In this case you will note Australian dairy farms produce a lot more milk in Sept to Dec(Spring). This reflects the period when grass is at its best ( high quality as well as quantity).  Traditionally this means milk protein and milk fat are lower in spring when milk volumes are higher.

Adding to the standardisation complications for milk processors Australian dairy farms systems are very diverse and what you feed your cows can have a significant impact on the milk components.

Interestingly enough as you can see from the chart below only 5% of Australian dairy farmers feed their cows on pasture alone. We fall into the “other” group in that we have what is know as a  “high input” system. To complicate matters even further our two farms have very different high input systems which results in very different fat and protein ratios in the cow’s milk on the two farms.

Production Systems

This chart describes the range of production systems operating across Australian dairy farms & how farmers are increasingly becoming more flexible and opportunistic.

Now my barista skills are good enough to impress most guests as long as I keep the options to short black, long black, latte and cappuccino but in the last month the consistency of the frothing ability of our milk has left a lot to be desired.

On the home farm we milk the “fresh” cows. That is the cows that have just calved to cows that have been milking 150 days. These cows produce less fat and protein than the cows on the Lemon Grove Research Farm who have been milking for 150 days or more. We live on the home farm so we drink the “fresh” cows milk.

Now HT likes copious amounts of cream in his milk on his weetbix and allbran so he brings home a fresh jug every morning and pours the cream off the top. (Yes his cholesterol is not good). This sometimes means we can have 3 jugs of milk in our fridge and this has allowed me to experiment with milk from different days. This morning when I had my second cup of coffee the milk wouldn’t froth at all so I sat it aside and got another jug out and it frothed up beautifully.

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Milk from two different jugs in my fridge from the same cows on different days from pasture in different paddocks

We keep records of every paddock the cows go into, what day and what time, the daily fat and protein content and the total milk, how much concentrates (grains etc.) they get in the dairy as well as the weather conditions. All well and good but as I didn’t keep records of when the jugs of milk arrived in my fridge that wont help me to come up with a hypothesis I can prove or disprove anytime soon.

I was curious enough to start asking DR GOOGLE some questions and apparently frothing ability is determined by milk protein and its better when the milk has little or no fat content.  According to the Coffee Geek properly prepared milk is always foamed. Incorporating air into the milk improves and sweetens the taste. Milk that has not been foamed at all tends to taste flat and dull by comparison. The quantity of foam you have incorporated into the milk will be dependent on how much is required for the drink and how aggressively you worked to incorporate air into the milk.

Courtesy of the Geek if you want the nitty gritty detail on milk for the novice things can be as simple as this.

  • Non-Fat Milk will be the easiest to foam. It will not however be as decadent a combination with your coffee and for this reason I don’t ever really like to use non-fat milk.
  • 2% Milk will foam quite easily and is a nice balance between ease of foaming and some fat in the milk making for a creamy and tasty drink
  • Whole Milk is going to be the most challenging to create foam with. It will however be some kind of tasty when combined with coffee. The extra fat in the milk makes your latte or cappuccino a special treat.

I agree with the Coffee Geek “It’s not just the coffee; it’s the milk too. The milk is important, treat yourself.”

“Remember that the creation of foam is an admirable goal but it is not the end all and be all. We do not want to create foam at the expense of the larger experience and so my preference is always for a fuller fat milk-always.
In Italy they use whole milk. If you were to order low-fat milk they’ll look at you like you’re some sort of bleeding heart, left of centre liberal freak and obviously a tourist with no understanding of la dolce vita or proper café culture.
If you say nothing and drink the coffee as it is served to you, you will get whole milk, very likely enjoy the whole milk and come back home telling everyone how great the coffee is in Italy.”

When I typed in “what makes milk froth” I got lots of hits and this is the one that I thought explained it best. Find it here and summarised below

When coffee milk does not want to froth, these might be the reasons:

1. Proteins in milk

The protein in milk, especially the whey-proteins, is largely responsible for the foaming capacity in milk. These proteins form a film on the surface of the air bubbles in the foam. heating milk above 60°C causes the proteins to be denatured and it is more efficient in coating and stabilizing the air bubbles. UHT milk froths better than pasteurized milk, more proteins are denatured. Changes in season and what cows eat can negatively affect proteins in milk, and thus negatively effect foaming.

2. Homogenization

Homogenization improves the process of steam frothing

3. Milk fat

In general the lower the milk fat, the more foam will be formed. Skim milk will give the greatest volume of foam. This equation changes slowly when milk fat is raised above 5%. Above this value higher fat will give more foam. Breakdown of fat or lipolysis will negatively affect foaming of milk. Lipolysis generally occurs before the pasteurization of milk and is caused by the enzyme lipase. Lipolyses producers free fatty acids. Free fatty acids are surface-active agents, which depress the foaming capacity in milk. Lipolysis can occur spontaneously in milk and is aggravated by agitation. This will occur when the cow’s level of nutrition is low and when she is late in lactation. This occurs in herds and regions due to feed available. This can happen during a period of adverse weather and when cows are seasonally calved. Lipolysis due to agitation commonly occurs at farm when air leaks into teat cluster and air and warm milk are vigorously mixed in milking equipment. Also occurs in factory when air is incorporated when raw milk is pumped. Lipolysis will also occur if raw milk is mixed with pasteurized / homogenized milk

4. Milk temperature

Low temperature makes milk more receptive to taking in of air

I just hate UHT milk ( those little milk thingys you get in hotel room mini bars that don’t have to be refrigerated YUK ) I cant see for the life of me what permeate might have to do with frothing, but I love a great coffee made with full cream milk and some days its easier than others for the cows to help you put the froth on the top

and this great little video from BuzzFeedBlue

Coffee Around The World