Single Point Erosion

“Independent trials have demonstrated significant increase in blood trace element status.” production, Angharad Edwards now works with her partner Roger James on a career in farm in Wales, where she has helped to strengthen the future the through diversification. Ellie Layton reports.

Moat Grange Farm, Pembrokeshire, is home to a 300-cow herd of threeway cross British Friesian, Montbeliarde and

Norwegian Reds. The farm has been run by the James family for four generations, and is now headed by Roger James, in partnership with his father Robert and his brother Simon, who works as a builder. Roger says that the main aim of the farm business has always been to produce high quality milk, rather than focusing on the quantity of milk produced.

The herd produces an annual average yield of 8,000 litres at 3.5 per cent protein and 4.35 per cent butterfat.

This focus on milk quality has also led onto a diversification project, which has been spearheaded by Roger’s partner, Angharad Edwards, who now works on the farm following a career in TV production.

Farm gate

She says that a few years ago she noticed there was a gap in the market in their area for a milk vending machine, despite there being a growing trend for farm gate sales across other parts of the UK.

After much research into raw and pasteurised milk vending sales, and numerous discussions about costs and potential income, they decided to get the ball rolling for their own pasteurised milk vending machine.

A processing room was constructed in a shipping container next to the dairy, where a pasteuriser and cooling tank were installed.

A milk vending machine and a glass bottle vending machine were

A selection of the farm’s products.

Fusion Dairy Feeds Sustainable High Performing Feed

installed in a small shed at the bottom of the farm lane.

And after numerous tests and sampling to ensure consumer food safety, on April 14, 2021, the Llaeth Preseli milk vending machine was open to the public.

Angharad says: “The set-up took longer than we intended, due to delays caused by lockdown, but the uptake was seen immediately.

“I believe the Covid-19 restrictions of staying local at the time helped our start-up, as it became somewhere new to go and buy milk – a household essential.”

The milk is gently pasteurised in small batches to keep the taste and consistency as close to raw milk as possible.

Angharad says: “We chose a batch pasteuriser which heats the milk gently and keeps it at 64degC for 30 minutes before cooling it to 5degC within 90 minutes.

“The milk is non-homogenised, so the cream rises to the top. We have had lots of comments that the milk tastes like ‘milk used to’.”

The machine sells whole milk and four flavours of milkshake with syrup added to the milk.

The whole milk is sold in two bottle sizes: litre bottles for £1.20 and 250ml ‘mini milk’ bottles, popular for children, at 50p.

While the diversification project