Scottish Dairy Hub

dairy herds and how it can be utilised to produce more and better dairy products.

UK Government Minister for Scotland Iain Stewart said: “The Borderlands are home to many innovative dairy farmers and producers who are boosting the value of their industry and the region’s economy while also making significant improvements in both sustainability and welfare.

“The UK Government’s £21.3 million investment will help the development of these innovations by supporting the use of sensors and data right across the industry.

“We are also investing £4m in the flagship Dairy Nexus facility at the Barony Campus as part of our £265m investment in the Borderlands Growth Deal.”

Professor Wayne Powell, Principal and Chief Executive of SRUC, said: “Working with local and national businesses, the Digital Dairy Chain will transform the region’s dairy production systems and establish it as a global leader in advanced, sustainable and high-value dairy manufacturing”.

Dietary changes to mitigate heat stress losses in dairy cows

For dairy producers going into hotter months, having a plan in place to adjust rations as temperatures spike can offset production losses associated with heat stress, says Dr Richard Kirkland, ruminant nutritionist for Volac Wilmar Feed Ingredients. “When temperatures reach 25°C, cows can really start to be impacted by heat and reduce feed intake. Intake continues to decline as temperatures increase, with research data demonstrating a 20 to 40 percent decrease in dry matter (DM) intake when temperatures reach 40°C,” says Dr Kirkland. These effects become more pronounced where humidity is also an issue, and the temperaturehumidity index is often used to indicate degree of stress on dairy cattle. Higher humidity will see more-severe heat stress issues at lower temperatures. A reduction in DM intake results in a reduction in energy intake, resulting in less energy available for production. This is further compounded by an increase in maintenance requirements of the cow, increasing upwards of 25 percent as breathing rate and panting are elevated to help lose heat for body temperature regulation, therefore reducing energy availability. “If not managed, cows will quickly fall into an energy deficit,” says Dr Kirkland. “As a result, other functions including fertility and milk production are significantly reduced. Research studies have reported conception rates falling as low as 10 percent during the hottest months of the year and milk yield falling by 35 percent.”

The True Price of Milk

By Stuart Martin, Scottish Dairy Hub Manager

Let’s start with some good news. In last month’s article I wrote about “World Milk Day Campaign” that was on 1st June. Established in 2001 by the Food and Agriculture Organisation of the United Nations to recognize the importance of milk as a global food, and to celebrate the dairy sector, this event goes from strength to strength. This year the global campaign reached over 1 billion people on social media, showcasing the benefits of milk consumption, sustainability, and community cohesion worldwide.

It has been widely reported that inflation in agriculture has soared to over 30%, the highest level for decades, with dairy businesses hit hardest. In relation, UK inflation has hit a 40-year high of 9% as cost of food and energy soars. The difference in these two percentage figures is very significant.

This is on a backdrop of AHDB figures stating that milk supply is currently over 3% behind the same position as 12 months ago, and spring flush never hit the peak of 2021.

Milk price at retail level is often used by the media as a barometer of consumer behaviour, however what is often forgotten is that we are starting from a very low base, where historically milk has been sold as a loss leader.

Cheap milk at retail level should be a concern for all. Not only does it distort a whole supply chain, but it also confuses the consumer on the cost of producing milk and devalues the whole offering. Not to mention that it creates an environment where price increases are more difficult to achieve in future, something that is now playing out in front of our eyes.

First lesson in economics was all about price elasticity, i.e. how much is consumer demand affected in relation to a change in a products price. This is no better reflected than in the recent rise of on farm processing in particular vending machines which has underlined the relationship between the consumer and the true price of milk. For some time the vending machine operators have been charging a price that not only reflects the true input cost but offers the consumer a product of great provenance which they clearly value.

Let’s all remember milk contains a variety of nutrients, including calcium, phosphorus, potassium, iodine, and several B vitamins. Not bad for something the same price as a first-class stamp!

The SCOTTISH DAIRY HUB offers dairy farmers and service providers a free signposting service connecting the dairy sector throughout Scotland. Visit our website to view all the latest information on our noticeboard and events page www.scottishdairyhub.org.uk Tel: 03454 755110 Mob: 07500 766083 Email: lnfo@scottishdairyhub.org.uk