Contour strip cropping in the Allegheny Plateau
In my previous diaries I explained the basics of the my dairy operation which are very similar to the way most dairying is done in the US. There are differences in scale but the basics of feeding, housing, breeding and marketing are pretty much the same. There are, however, marketing differences that affect all practices. In this diary I want to explain why I am not organic and give my take on the organic movement as it impacts farmers and consumers in the dairy industry.
I did not have a choice to dairy organically unless I processed and sold it on the farm. As I explained before I do not choose the huge investment required to be a producer-processor and wanted to use my talents in milk production and cow management. There are no organic processors in my area to buy my milk. Also I did not feel that the economic model I would have had to follow in organic production would have hindered my ability to prosper. I wanted to have the same standard of living as my town peers. There is an organic pasture requirement and I can grow more cattle feed on my land than I can graze. I still have to own all the equipment to grow and harvest forages for winter feed.
There are not sufficient economic incentives for me to adopt practices which are consistent with the organic model. The premium paid for organic milk at $5-$7 per cwt simply isn't enough. I am not going to forgo treatment of illness or injury to my herd because I cannot use modern drugs. In any case the tolerance for antibiotic residues in milk is zero.
I grow all the forages for the herd. Organic would require greatly curtailing corn production for silage and soybean growing for on-farm protein. Why? Because I believe that organic production of row crops is unsustainable on HEL(highly erodible land, a USDA designation) due to the use of mechanical weed control. I have adopted no-till cropping because it presents the greatest possibility to grow crops in the soil without allowing excessive erosion of my soils. Conventional tillage and mechanical weed control require 4-6 passes over the field using more fuel.
Any cropping system that allows erosion of the topsoil cannot be environmentally sustainable. I believe that we must make compromises in our choices and no-til offers the best choice of controlling erosion and using the least offensive herbicides. An all grass system is possible with sufficient acreage for grazing and winter grass feed (hay or silage) production. I don't have that luxury unless I milk/manage fewer cows.
I realize I am raising the hackles of those of you who will not eat anything that is not organically produced. However I also realize that there are considerations which, while they may be objectionable to you, are necessary in the whole of the food production chain. The debate could rage; 'chemical fertilizers' contain the exact elements in the same form all plants need to grow. Further these fertilizers are expensive and the days of gross over use and waste application are long over. The same can be said for herbicides and insecticides. GMO corn and alfalfa has allowed me to cut the use of herbicides in half and entirely eliminate insecticides. I think sustainability is the most important consideration. Environmental, economic and social sustainability.
I have a concern on the matter of milk taste. Most of the organic milk I've checked in the supermarket is processed using ultra pasteurization which essentially sterilizes it. This process requires higher temperatures and has an effect on taste. While the taste may not be objectionable, it is not the natural taste of milk. Today, because of the closed milking systems and cleanliness on farms most flavor defects are a result of processing and handling after it leaves the farm.
Many of my friends have told me that they feel better buying local. It is my opinion that milk is probably the one food that is locally produced regardless of where you live due to the logistics of processing and distribution of a perishable product. Generally speaking the milk you buy is produced within 200 miles.
So, there it is, the last is my series. I hope I have educated some of you as to all the complexities of dairy farming. As I look back on my career I have few regrets. Dairying provided our family with a satisfying lifestyle and a good living equal to any of my friends in town.
If you like milk and dairy products, I hope you are more comfortable buying them. If you don't, I know I'm not going to convince you otherwise.