Glasnik 05

Magazine for Rural Development

Published by: INFONOVA Mitja Tripković s.p.

64 Goriška cesta, 5279 Ajdovščina mitja.infoburja@siol.net, +386 (0)5 36 71 501

Volume 5, December 2014

European Agricultural Fund for Rural Development - Europe Investing in Rural Areas - Project co-funded by the EU

European Agricultural Fund for Rural Development - Europe Investing in Rural Areas - Project co-funded by the EU

The GlasNIK Project is partly financed by the European Union under the European Agricultural Fund for Rural Development, the Leader approach. The Managing Authority of the Rural Development Programme of the Republic of Slovenia for the period 2007-2013 is the Ministry of Agriculture, Forestry and Food. INFONOVA, Mitja Tripković s.p., holds the responsibility for the contents of the GlasNIK magazine.

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CATTLE FARMING

Glasnik No.5, 9.12.2014

Cattle Farming, Milk Production

Benjamin Čebron

ley give approximately 200 bales of hay, 400 bales of grass silage and 2,500 cubic metres of corn silage annually. One dairy cow, for example, daily consumes 2 kilos of hay, 10 kilos of grass silage and 20 kilos of corn silage.

The Čebron Farm, located in the small village of Brje in the Vipava Hills, specializes in cattle breeding and milk production.

Benjamin and Mirjam together with their son David keep 200 head of cattle, namely 120 head of dairy cows and 80 replacements. The Farm has been rearing cows since always, however in this extent not before 2005. “200 heads is our maximum,” says David, who took time out of his busy day to show us around the estate.

All the feed for the cattle is grown and produced on the Farm. Altogether 120 hectares of cornfields, pastures and meadows scattered across the entire Vipava Val-

Name: Benjamin Čebron Address: 59 Brje, 5263 Dobravlje Mobile Phone: +386 (0)70 685 414

The Farm produces 1,600 to 2,000 litres of milk per day and up to 600,000 litres per year. Their main customer is the Cerklje Agricultural Cooperative collecting milk every other day and transporting in to Italy. In addition to that, the Čebron Farm sells milk through two milk vending machines stationed in the nearby villages of Komen and Šempeter, distributing between 80 and 100 litres of fresh milk per day.

The Čebron family milk cows twice a day, once in the morning and once in the even-

ing. Their day at the farm starts at six in the morning and ends at eight in the evening if none of the cows is calving. In that case they stay with the calving cow also over the night. Given the high number of cows, the Farm registers one calving

every four days in average. The strongest and healthiest heifer calves are kept and bred into milk cows, whereas bull calves and other heifer calves are bred for meat and sold two months old.

The Čebron Farm is a quite big farm in Slovenian terms and one of the largest and most successful in the region. An indicator of success is also the fact that the farm, in addition to the three members of the Čebron family, employs another pair of working hands full time.

CATTLE FARMING

Glasnik No.5, 9.12.2014

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Cattle Farming, Milk Production

Ivan Krapež

The Krapež Farm is located in the village of Otlica on the Gora Plateau, offering splendid views of the Vipava Valley. The Farm is family-run and has a long farming tradition, celebrating its 410th anniversary this year. Since 1993, when Ivan Krapež took over the family business, the Farm specializes in cattle rearing and milk production, but in much greater extent than in the past.

Ivan Krapež rears 40 dairy cows and 40 heifer replacements, annually producing about 50 calves. About 12 strongest heifer

Name: Ivan Krapež Address: 76 Otlica, 5270 Ajdovščina Mobile Phone: +386 (0)40 846 209

calves are kept as replacements, the rest of heifer and bull calves is sold one month old for meat. Each dairy cow is milked twice a day and gives approximately 20 litres of milk daily. Altogether the Farm produces about 230,000 litres of milk annually – about 200,000 litres are collected by the Idrija Agricultural Cooperative, the rest is consumed by calves or sold locally.

The Krapež Farm extends over 80 hectares of meadows and pastures and additional 28 hectares of forestlands. The herd

is grazed from May to October on pastures surrounding the Farm, in winter kept indoor. The large herd and vast estate as well as the fact that all the feed for cows is grown on the Farm require a lot of work and additional help from Ivan’s friendly neighbours.

Ivan is a proud and enthusiastic farmer and has always known he’ll take over the family business one day. He loves his cows dearly and he even has a pet name for each one of them.

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CATTLE FARMING

Glasnik No.5, 9.12.2014

Cattle Farming, Milk Production

Gabriel Koren

and the feed for the cattle is produced.

The Koren family also owns 7.5 hectares of forestlands where firewood is collected for home use and some also for sale.

The Koren Farm is a small hill farm, situated in the village of Malo Polje, on the brink of the Gora Plateau.

The Farm engages in milk production, however, rearing only 5 to 7 dairy cows, in quite modest quantities. Milk is collected

Name: Gabriel Koren Address: 1 Malo Polje, 5273 Col Phone: +386 (0)5 366 8052

every other day by the Idrija Agricultural Cooperative, on occasions also by the Planika Dairy. Some is kept for home use and for the production of dairy products, such as sour milk and cottage cheese. Besides dairy cows they also raise two bulls and two hogs for meat and grow some vegetables and fruit in the backyard.

The Farm comprises 8 hectares of pastures and meadows where the cattle is grazed

The Koren family strive for self-sufficiency. Almost all the food is produced on the farm, only some staple foods, such as sugar, salt, oil and flour, are bought in the store. Bread, milk, cheese, marmalades and juices, pickled vegetables, sausages and a number of other home produced products are more than enough for a family of five, for the Koren family.

CATTLE FARMING

Glasnik No.5, 9.12.2014

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Cattle Farming, Milk Production

Matija Ambrožič

The Farm extends over 24 hectares of land, giving enough pasture area and feed for the cattle, although some lots are extremely difficult to reach and cultivate due to the high and rugged terrain. The cattle is grazed between spring and winter, mostly on the pastures nearby the village. In the hottest summer months the herd is relocated to the Gora Plateau due to the cooler climate.

The Ambrožič Farm lies in the village of Sanabor, at the foothills of the Nanos Plateau. The Farm, run by the Ambrožič family, has a long farming tradition, today focusing on cattle breeding and milk production.

The Farm currently breeds 8 dairy cows, some heifer replacements and some calves, altogether 27 head of cattle. Dairy cows give around 100 litres of milk per day, the majority of which is sold to the Idrija Agricultural Cooperative and some distributed among the locals. A small quantity of milk is kept on the Farm and processed into cheese, cottage cheese and yoghurt, however only for home consumption. The calves, not raised as replacements, are bred for meat and sold two years old, weighing about 400 kilos.

Name: Matija Ambrožič Address: 5 Sanabor, 5271 Vipava Phone: +386 (0)5 366 8116

The Ambrožič Farm used to be an officially licensed organic farm, which unfortunately turned out to be too difficult to manage in terms of administration and bureaucracy. Though not registered as an organic farm anymore, the Ambrožič family still follows the principles of responsible and conscious organic farming.

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CATTLE FARMING

Glasnik No.5, 9.12.2014

Organic Cattle Farming

Darjo Bajc

The Bajc Farm, located in the village of Malo Polje on the brink of the Gora Plateau, is a family farm with a long farming tradition. 10 years ago, Suzana and Darjo took over the farm, modernized it, extended its capacities and decided to focus on organic cattle breeding.

At the moment, the Bajc family breed 5 suckler cows, 5 bull calves and 2 heifers, altogether 12 head of cattle. Suckler cows are not bred for milk production, but for beef production. Their main task is calf breeding and 6-month calf nursing. In average, a suckler cow calves once a year,

Name: Darjo Bajc Address: 8 Malo Polje, 5273 Col Mobile Phone: +386 (0)40 437 888 E-Mail: suzanabajc68@gmail. com

thus producing one calf annually, in rare cases two. Strong heifer calves are kept as replacements, the other heifers and all the bull calves are sold for meat to slaughterhouses or regular customers.

The Farm encompasses 14 hectares of meadows and pastures, giving enough food for the entire herd and enough pasture area for grazing. The cattle is grazed in the warmer period of the year, in win-

ter kept indoor, all the while free range, which is the main principle of organic cattle breeding. In addition to cattle, the Bajc family breed also 3 hogs for meat and meat products, such as prosciutto and sausages, however, for home consumption only.

“Organic meat is underappreciated and underpriced on the Slovenian market”, says Darjo, “but we don’t produce it for the money, we produce it, because we care about the nature, the animals and our health.”

CATTLE FARMING

Glasnik No.5, 9.12.2014

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Cattle Farming, Milk Production, Chicken Raising

Ivan Fabčič

the Fabčič family have no pastures at disposal, none of the cattle is grazed or free range. They cultivate 11 hectares of meadows and fields where feed for the cattle is

In addition to cattle breeding, milk production and chicken raising, the Fabčič family engage also in wine growing and wine production. They cultivate two hectares of

grown, but, in order to provide the cattle healthy nutrition, additional corn fodder has to be bought.

vineyards and produce various fine wines, among which also the indigenous wine varietals Zelen and Pinela.

The Farm engages also in intensive chicken farming, raising 7,000 to 8,000 chicken for the Pivka Poultry company. Kept under 35°C with proper lighting and feed and water 24-hour at disposal chickens gain 2.5 kilos, thus reaching market weight, in just 35 days.

The Fabčič family produce a varied range of foodstuffs – chicken, beef, milk and wine, on quite a small farm. Such a varied intensive farming on such a small-scale is not a common practice, but it seems it works quite well, especially for the Fabčič Farm.

The Fabčič Farm is located in the village of Orehovica in the easternmost corner of the Vipava Valley. With a long farming tradition, it now engages in cattle breeding, milk production, chicken raising and wine growing.

The Fabčič family breed 14 head of cattle, namely 7 dairy cows, some replacements and some bull calves. Dairy cows give about 25,000 litres of milk annually, which the Fabčič family sell to the Cerklje Agricultural Cooperative. Heifer calves are kept and bred into dairy cows, whereas bull calves are bred for meat and sold 20 months old, weighing 400 kilos. As

Name: Ivan Fabčič Address: 2 A Orehovica, 5272 Podnanos Phone: +386 (0)5 366 9200

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MEAT PROCESSING

Glasnik No.5, 9.12.2014

Nutrition

Meat for a Well-Balanced Diet

most of the chronic diseases of the modern society.

The way meat is prepared is however crucial. All the fat and skin should be removed before cooking; cooked, baked or braised meat is healthier than fried or sautÊed; and browned meat should not be consumed, as harmful substances release at 100°C. The best thing about meat though is that despite its high caloric value, it is not fattening at all.

Martin Pevec

The Vipava Valley and the Karst cuisines are based on food of plant as well as animal origin. Both cuisines have always served more vegetables than meat, the latter being served only now and then, on special occasions. In this respect, the cuisines closely correspond to the Mediterranean cuisine which is considered to be the most healthy and balanced cuisine in the world.

World health and nutrition organizations claim that a well-balanced diet, beside cereals, dairy, vegetables and fruit, includes also meat and the recommended daily intake of meat is approximately 100 grams.

Although meat contains vital nutrients, these can be obtained through other foodstuffs too. Meat-free diets, however, require knowledge and careful diet planning, which in the modern fast-paced way of living is more often than not impossible.

Meat contains essential amino acids that provide body with the necessary proteins vital for cell and tissue renewal. It is also a precious source of iron and vitamin B12 as well as of selenium and zinc. Meat also contains omega-3 fatty acids which help prevent cardiovascular diseases and malign formations. Despite the beneficial substances, meat contains also unhealthy fats – saturated fatty acids and cholesterol found in meat are directly connected to

MEAT PROCESSING

Glasnik No.5, 9.12.2014

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Meat Processing

Robert Rovtar Rostep Buchery and Meat Processing The family-owned Rostep butchery and meat processing company, based in the village of Potoče, was established in 1993.

It started off with a small processing facility in Potoče and a butchery in the town of Ajdovščina, but expanded already in 2000, establishing another butchery in the town of Koper and starting supplying meat and meat products to hotels, restaurants and caterers. Today, the Rostep Butchery em-

ploys 20 people and processes 450 tonnes of meat annually, making it the leading meat processor in the Vipava Valley.

The Rostep Butchery processes fresh meat and produces prosciutto and a range of meat preparations, such as sausages and skewers. All except prosciutto are daily prepared and placed fresh on the market. Among cured meat products, only prosciutto is produced in house, however, they have also cured meat products from other meat processing companies available.

Meat traceability and local meat production have always been top priorities of

the Rostep Butchery. Their meat is 100% traceable and most of it is produced locally. The exception is pork, which is, due to the shortage of hog breeders in this area, purchased elsewhere, but not abroad.

The eating habits vary greatly from region to region, meaning the meat supply must be adapted to the customer needs. In the Vipava Valley, for example, the meat consumption amounts to 40% beef, 30% pork, 20% chicken and 10% veal, while the consumption of mutton, goatmeat, horsemeat or game meat is very low.

When MIP, a large meat processing company based in the nearby town of Nova Gorica, went under in 2009, the Vipava Valley suffered a great setback and regression in the meat processing industry and cattle farming. Rostep swooped in and soon took the lead in the meat processing industry, despite the recession, the tough market and the changing eating habits of people.

ROSTEP d.o.o.

Name: Robert Rovtar Address: 15 A Potoče, 5263 Dobravlje Phone: +386 (0)5 368 0370

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Glasnik No.5, 9.12.2014

Organic Cattle and Sheep Farming

Vinko Leskovic The Leskovic Farm, situated in the village of Podkraj at the juncture of three Karst plateaus, engages in organic cattle and sheep farming, meaning all the animals are free range and fed with organic feed.

The Leskovic family rear 20 head of sheep and 10 head of cattle, namely 5 dairy cows, a few heifers and a few bull calves. Bull calves are bred for meat, whereas heifer calves are all kept as replacements. All the

produced milk is processed in cheese and cottage cheese, but for home consumption only, not for sale, because the Farm is not registered for these activities. In the past, however, all their milk had been sold to

Name: Vinko Leskovic Address: 30 Podkraj, 5273 Col Mobile Phone: +386 (0)31 642 748

the local dairy, but due to the low prices and transportation issues, they decided to withdraw and process it on the Farm.

In the near future, the Leskovic family plan to establish a milk processing facility for the production of cheese and other dairy products and to open a business in dairy products trade. However, for the investment to pay off and the business to succeed, a considerable increase in the sheep and cattle herd needs to be made, since 30 head of animals is not enough.

CATTLE FARMING

Glasnik No.5, 9.12.2014

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Cattle Farming, Cheese Making

Božo Koren

The Koren Farm is located in the village of Budanje not far from the local road connecting the towns of Vipava and Ajdovščina. The Farm has a long tradition, but the Koren family took up cheese making quite recently, 15 years ago.

The Farm rears 20 dairy cows for milk, butter, cheese and whey cheese production. The calves are sold to a local farmer for meat, whereas milk is processed on the Farm. Per day 200 to 250 litres of milk

is processed into dairy products, 10 litres giving approximately 1 kilo of cheese and half a kilo of whey cheese. The Koren family annually produce about 3 tons of cheese, 900 kilos of whey cheese and 140 kilos of butter. All their products are sold before actually produced, mainly to their regular customers.

The Farm extends over 20 hectares of fields and meadows and comprises also a small vineyard. Considering the number

of animals they keep, their farmland is too small, not allowing cattle grazing nor providing enough feed for the entire herd, meaning the cattle is reared indoor and additional fodder needs to be bought.

The Koren Farm boasts a series of plaques and certificates proving the quality of their dairy products. The most significant proof of quality, however, are the satisfied customers, patiently waiting for their cheese to mature.

Name: Božo Koren Address: 16 Budanje, 5271 Vipava Phone: +386 (0)5 364 5277 Mobile Phone: +386 (0)31 585 685 E-Mail: petra11592@gmail. com

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CATTLE FARMING

Glasnik No.5, 9.12.2014

Sheep Farming, Cheese Making

Damijan Orel

resulting in greater work and money input. Despite all that, the Orel family plan to entirely focus on dairy sheep farming and sheep milk processing in the future, for dairy sheep yield better profit.

One sheep produces 2.5 litres of milk daily, annually about 300 litres, meaning the Orel Farm produces nearly 10,000 litres of milk per year. All the milk is processed into high quality cheese, whey cheese, whey and several kinds of cream cheeses at their professional cheese making facility on the Farm. Their dairy products are up for sale on various locations, for example in markets in the towns of Ajdovščina, Komen and Sežana as well as in the recently opened shop carrying locally produced products in the town of Nova Gorica.

In addition to milk processing, the Farm also rears 4 head of cattle and sheep for

The Orel Farm, located in the village of Šmarje in the Vipava Hills, engages in sheep farming and milk processing as well as in some wine growing on the side.

The Orel family rear 50 sheep – 30 dairy sheep, some sheep for meat and a few rams. Dairy sheep breeding is more demanding than sheep breeding for meat, requiring richer feed and better pasture,

Name: Damijan Orel Address: 27 Šmarje, 5295 Branik Phone: +386 (0)5 364 8631 Mobile Phone: +386 (0)41 363 207 E-Mail: klavdija.orel@ gmail.com

meat. Whereas cattle is bred only for home consumption, mutton and lamb also for sale, with the greatest demand registered in Easter time.

The Orel family pay great attention to quality and thus all their animals are free range, grazed all year long and fed with organic, home grown feed. These results in high quality dairy products, some of them awarded with prizes and quality certificates.

CHEESE MAKING

Glasnik No.5, 9.12.2014

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Sheep and Goat Farming, Cheese Making

Franc Kandus The Kandus Farm, located in the village of Vrtovin at the foothills of Mount Kucelj, engages in sheep and goat breeding and milk processing.

The Kandus family rear 45 sheep and

supply of milk. Most goat milk customers, however, are people with health problems, such as bronchitis and cancer. Since goat milk is very popular at the moment and the demand is huge, the Kandus family are thinking of expanding their goat herd.

milk and dairy products, the Kandus family also breed sheep and goats for meat, with greatest demand for lamb registered in Easter time. The majority of mutton and goatmeat, however, is sold to Italy.

The Kandus dairy products are produced with great care for the animals and great love for the milk processing, resulting in high quality and exquisite dairy products well established on the domestic market as well as abroad.

13 goats, giving 15,000 litres of sheep milk and 7,000 litres of goat milk annually. Whereas sheep milk is processed into various dairy products, namely yoghurt, cottage cheese and cheese, all goat milk is sold fresh. The demand for goat milk is huge and customers usually place their orders in advance, thus ensuring their

Name: Franc Kandus Address: 56 Vrtovin, 5262 Črniče Phone: +386 (0)5 364 7245 Mobile Phone: +386 (0)31 505 003

The Kandus dairy products are up for sale in markets in the towns of Ajdovščina, Vipava and Nova Gorica and at various events. The Kandus family also export their products, mostly to Italy, and supply the famous 5-star Kenda Manor and the renowned Tilia Wine Cellar. In addition to

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CATTLE FARMING

Glasnik No.5, 9.12.2014

Cattle and Hog Farming, Meat and Milk Processing

Martin Marc

cot Festival taking place in their home village.

Although engaging in several different farming activities takes a lot of work and will, it gives the farmer also the flexibility to adapt to the demand on the market. Today, the visitors demand a wide range of home made products all available at one place, on one farm, and the Marc Farm can deliver that by offering them quality wine, cured meat, cheese, fruit and much more.

The Marc Farm, located in the village of Planina, has a long tradition and engages in a wide spectrum of farming activities, from wine growing and cattle breeding to meat and milk processing. The Marc family cultivate 8,000 vines and rear 15 hogs and 25 head of cattle, namely 6 dairy cows, 5 heifers and 14 calves. The cattle is free range and grazed between spring and autumn on their 17-hectare estate.

Whereas the calves are bred for meat and sold 18 months old, mostly to small

Name: Martin Marc Address: 82 Planina, 5270 AjdovĹĄÄ?ina Phone: +386 (0)5 364 2585 Mobile Phone: +386 (0)51 226 057 E-Mail: marc.barbara1@ gmail.com

butcheries, hogs are not sold, but home processed into pork and a range of meat products, such as sausages, salamis and prosciutto. Dairy cows give milk, which is either sold fresh or home processed into cheese, whey cheese and barbecue cheese. The Marc products are all sold to their regular customers and guests visiting their farm, a small portion, however, is available at local events, such as the Apri-