October 2021

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OCTOBER 2021

da Ma te rke on ts pa ge

BUILDING A STRONGER INDUSTRY

through agricultural innovation Three agri-tech innovators from around the world share their unique projects to increase their farm’s efficiency

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Vol. 97 No. 10

CONTENTS PUBLISHED BY DAIRY FARMERS OF ONTARIO 6780 Campobello Rd., Mississauga, Ont., L5N 2L8 EDITOR Jennifer Nevans jennifer.nevans@milk.org ADVERTISING REPRESENTATIVE Pat Logan pat.logan@milk.org 519-788-1559

Editorial Editor’s column

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Board column

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Provincial perspectives

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Producer op-ed

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Dairy Research

Co-ordinated by Dairy Farmers of Ontario’s communications division, Sharon Laidlaw, Manager, Corporate Communications.

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SUBSCRIPTIONS For subscription changes or to unsubscribe, contact: MILK PRODUCER 6780 Campobello Road, Mississauga, Ontario L5N 2L8 Phone: (905) 821-8970 Fax: (905) 821-3160 Email: milkproducer@milk.org Opinions expressed herein are those of the author and/or editor and do not necessarily reflect the opinion or policies of Dairy Farmers of Ontario. Publication of advertisements does not constitute endorsement or approval by Milk Producer or Dairy Farmers of Ontario of products or services advertised.

Dairy News

Bedding source

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Disease surveillance

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Bale wrap & silage cover

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New N Noted

Processor profile

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Featured products

MilkUP campaign

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DFC campaign

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2021 federal election

Markets Market demand

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Milk Producer welcomes letters to the editor about magazine content.

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Farm Management Manure management

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Calf care

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Calf management

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Mental health

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EDITORIAL

[ WE CAN ALL LEARN HOW TO IMPROVE OUR COMMUNICATION

By Jennifer Nevans

EDITOR

T

here’s been no shortage of great agriculture webinars and development opportunities to attend this year—a good alternative to stay connected in the industry when in-person meetings are still largely on hold.

This summer, Isaac LeClair, marketing and communications strategist for the Canadian Centre for Food Integrity (CCFI), hosted a webinar to discuss how Canada’s food system can better communicate with different audiences.

As a communications professional, I found the webinar insightful for not only the work we do at Dairy Farmers of Ontario, but also the work dairy farmers do when advocating to con-

sumers online and in person.

LeClair, who has been involved with Canada’s Agriculture Day and Ag More than Ever for more than five years, brings a lot of insight into the space of communicating with consumers. Using recent trends and his own personal experiences, he shared ways we can earn public trust and get Canadians inspired to talk about the food system.

For the dairy industry, it’s about ensuring producers are putting animal welfare, food safety and sustainability at the forefront and having trusted assurance programs in place, such as proAction. These are ways farmers can use their actions to demonstrate to consumers the quality of Canadian-produced milk.

“The food system is operating at its communications peak when everyone in the value chain is communicating in their own way to their specific audiences,” LeClair says.

On the topic of communication, if you hav-

en’t already, I encourage you to check out Andrew Campbell’s op-ed in last month’s issue entitled “We need to share our dairy farming stories with Canadian consumers.”

As a well-known dairy farmer himself, Campbell is all about making sure the industry is accurately represented online and in the community. He specializes in helping farmers learn about social media and advocacy, and is generous with sharing his advice when it comes to communicating with consumers in an effective way.

“Our story may not be as flashy as how to bring back in-class learning or live audiences at sporting events. But the story of the care and concern that goes into every glass of milk can be just as compelling to every Canadian if we’re willing to share it,” Campbell writes in his op-ed.

If you’re interested in watching the CCFI webinar, or other webinars hosted by this organization, visit https://www.foodintegrity.ca/education/webinars/recorded-webinars/.

ENSURING A VIBRANT DAIRY INDUSTRY FOR THE NEXT GENERATION

By Nick Thurler

DFO VICE-CHAIR

A

s fall arrives, farmers are busy in their most rewarding season—harvest. This is a time when all your hard work and investment in the spring and the worries about the weather throughout the summer will now pay off. Every season is different, and you need to adjust and get creative to succeed. Cycles of challenge, hard work and innovation are not new to a farmer.

The same can be said about our supply management system. While supply management remains the envy of the world, it needs to continue to evolve to effectively meet future challenges. Our milk allocation structure needs an overhaul, and some plants and receiving bays are at their capacity. It will take time to resolve these challenges, but we do need to move more quickly on these issues.

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National and P5 policies need thoughtful review. With a country as large as ours, there is great diversity between provinces, and as your leaders, we are working hard to find creative solutions and pragmatic ways to solve these issues.

The last 18 months have posed additional challenges with the pandemic removing our ability to interact in person. While online meetings have great potential, they’re very restrictive when trying to engage in fruitful twoway conversations.

This doesn’t just impact meetings with our provincial counterparts—we also have not had conventional board and producer meetings in several months. This fall, instead of our usual road trip across the province to host five fall regional meetings, dairy producer committees (DPCs) will again be meeting online. I should mention there are also positives to be found in change. While virtual meetings are not ideal in many ways, it has increased participation through better access.

I also wanted to highlight a new initiative that I’m excited about. This year, we created a sustainability sub-committee to look for ways

to improve the dairy farm environmental footprint since government, processors and consumers all have a vested interest in our sustainability practices. The committee has three producers at large—one of who has a farm biodigester.

There are many international examples where dairy farms have innovative technology, such as biodigesters, to reduce their carbon footprints.

Our government is investing in sustainability efforts to encourage this evolution, and given quota has been in short supply, farmers should consider these ways to grow their farm. The reality is that sustainable practices are no longer a choice—they are an expectation.

As farmers, we are inherently dynamic. We recognize our environments change, and we are adaptable, innovative and have the courage to embrace our opportunities. We need to bring these practices to our industry. To ensure a vibrant dairy sector for the next generation, our eyes need to focus on the future. We are faced with increased imports, competition against non-dairy products and high consumer expectations. Our environment will always be in flux, but it is what we do about it that matters.

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EDITORIAL

UNDERSTANDING OUR PAST TO FORGE OUR FUTURE

By Gerrit Damsteegt

OPINION

A

s chair of Dairy Farmers of Nova Scotia and a member of the board of directors of Dairy Farmers of Canada (DFC), I’m often asked for my thoughts on where our sector is going. I always tell people we need to truly understand our past to forge our future.

The introduction of supply management 50 years ago gave us a stable environment to produce milk while assuring us a fair return for our labour.

However, the economic environment has changed, in part due to a series of trade deals, which chipped away at that system.

We see a great reduction in the number of dairy farms and in other sectors that rely on dairy, including feed suppliers, tractor and equipment sales, local stores and milk processors to name a few.

On the processing side, we have seen lots of consolidation. Across the country, four large multinationals now process 85 per cent of our milk.

The same has happened in the retail sector, where three or four very large banners now dominate the grocery category, giving them a disproportionate amount of influence.

For food suppliers, it’s like being squeezed in a vice: you either work with them under the terms they set, or don’t work with them at all.

In dairy, large, medium and small processors are all feeling the pressure in the marketplace, with margins shrinking to a level that makes you wonder if this is sustainable.

That is why, in conjunction with Dairy Processors Association of Canada, DFC has been advocating the government create a voluntary grocery code of conduct to foster an environment within the supply chain that is fair to all parties involved.

Gerrit Damsteegt is chair of Dairy Farmers of Nova Scotia.

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Codes of conduct have been established in other countries, such as the United Kingdom and Australia, with good results. Not only do we need our dairy processors, but we need reinvestment in processing facilities and innovation in the marketplace.

So why do I raise all this? Because change is the name of the game, but to navigate that change, we all need to be paddling in the same direction. I believe we are in a place and time where we, as producers, need to decide what our industry might look like over the next 20 years.

Some of the provincial boards have investigated who is investing in the dairy industry and who is ultimately in control of the quota, raising a series of important questions.

With the effects of trade deals and market access granted, where does our growth come from? Will we continue to have farms spread out across all provinces who support the local economy? What is the public’s expectations regarding farming practices? What changes do we have to make? And are we ready for this?

Some farms will need to invest in new facilities to keep up with changing expectations, to find greater efficiency, to find solutions to labour challenges and so on. Others are looking at succession and the opportunities to allow the next generation to take over.

With all these questions, we need to have discussions among ourselves as farmers.

What do we need to maintain our supply management system and allow it to be supported by farmers and our partners within the industry? The answers to all of this will differ from farm to farm, but we need to find answers that will allow us to develop policies that serve us all.

As a director on a provincial board, I’m tasked with finding direction not only for producers in our province but also from a pool perspective and national perspective. Our sector has done well throughout the pandemic and proven that locally produced food serves us well as Canadians. Dairy has been good to us. Let’s find solutions for those that are part of the industry to move forward without harming others.

MAKING MENTAL HEALTH MATTER

By Kristen Kelderman

OPINION

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hen you hear, speak or read the words “mental health,” you probably have a reaction. You might feel uncomfortable, curious or hesitant, and if it comes up in conversation, perhaps you redirect the topic to the weather or a piece of machinery the neighbours bought. It’s no secret mental health has a significant amount of baggage and stigma attached to those two little words.

Leaving most of us tight lipped. But today, let’s open up this “off-limits” conversation.

First things first, mental health is normal— everyone has it. In the simplest way, it’s about your own personal well-being, including your ability to cope with normal life stress, successfully work and contribute to your community.

It’s about finding purpose in life while rolling with the good and bad. Mental health is about living your very best life. When I think of purposeful work, I can’t think of anything more humble than growing food for Canadians. And certainly, rolling with the punches is inked on every farmer’s resume.

What can emerge from that normalcy is misconstrued information. For example, mental illness often gets mislabelled as mental health.

Mental illness is generally what we consider diagnosed conditions, such as anxiety, depression, bipolar, schizophrenia and others. These illnesses are serious conditions that alter our perceptions, thoughts and feelings, leaving individuals unable or struggling to function in everyday life. In Canada, one in five adults will suffer from mental health issues or illness. This number suggests someone you know, maybe even a loved one, may be struggling. It’s important to remember, this is not our day-to-day mental health experiences.

If mental health is so normal and we all have it, why the hesitation to prioritize it? That’s the million-dollar question. This is where stigma comes in and can play the villain. I commonly hear farmers don’t ask for help because it’s deeply engrained that asking for help is weakness. The next time this crosses your mind, I would challenge you to think about the power of talking to another person. Have you ever WWW.MILKPRODUCER.CA

shared something with a confidant and felt better after getting it off your chest?

In farming, there may be times when we feel we can’t share our feelings or opinions with family or friends for fear of being judged, other people finding out or other valid reasons. This is where professional services, such as therapy or counselling, are effective options. An initiative in eastern Ontario called the Farmer Wellness Program is providing support to farmers who are looking for mental health services with a connection to agriculture. The program creates a confidential space, with a mental health professional who can relate to farmers’ experiences.

Spend some time getting to know yourself.

It might seem weird to say that, but we often forget to check in with ourselves because farming and life has us running from one season to the next with little rest or reflection. Core factors, such as sleep, nutrition, exercise, social connection and self-awareness, all influence our mental health. If you want to try this approach, think about one positive change you could start prioritizing for your mental health.

Maybe go for a solo walk, set a bedtime and stick to it, or spend one day a month away from the farm. Keep experimenting until you find a healthy habit or hobby for you. Start slow with small changes—this is how we make behavioural change that lasts. Taking time for yourself is the furthest thing from being selfish or unproductive. If you can show up to work feeling healthy, rested and inspired, how may your farm thrive?

Generations before haven’t had such a focus on mental health. Why should we care now?

The old mentality of “if you’re feeling bad or sad, you can just work harder and it’ll go away” is engrained in most of us. And in theory, this might have “worked,” but chances are those emotions and feeling worked themselves out in other ways—some more serious, such as addictions, drinking and abuse, and others with milder versions of irritability and moodiness. It was still there—stigma took away our voices.

I believe the bedrock of farming is people.

We’re all people who live similar yet different lives, filled with struggle and joy. We talk about the high points, such as a good crop year, and we celebrate achievements, such as a child graduating university or a new grandbaby. HowevWWW.MILKPRODUCER.CA

er, when it comes to struggle, we lose our voice and let shame keep us quiet. My hope is we all have the courage to share, look for help when we are struggling and be compassionate listeners when we can. And when in doubt, give each other a little grace because you just never know how someone is doing.

Kristen Kelderman grew up on her family’s dairy farm in Napanee, Ont., and is a master’s student at King’s College London in the United Kingdom where she studies psychology and neuroscience of mental health.

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DAIRY NEWS

[ 2021 FEDERAL ELECTION: IMPACT ON DAIRY

By Dairy Farmers of Canada

CONTRIBUTOR

F

or the fifth time since 2004, Canadians elected a minority government in last month’s federal election, handing Justin Trudeau’s Liberal Party a victory in the seat count despite falling short in the popular vote. The outcome was practically a carbon-copy of the previous election, meaning the Bloc Québécois and the New Democratic Party will once again hold the balance of power. As such, Trudeau’s Liberals fell short in their quest to win a majority government.

People’s Party of Canada leader Maxime Bernier was not successful in his riding of Beauce, Que., falling to the incumbent Conservative member of Parliament Richard Lehoux by a larger margin than in 2019. However, the party tripled its percentage of the popular vote from last election to roughly five per cent, with good results in Alberta and Saskatchewan and finishing second in some ridings. It remains to be seen whether this is symbolic of opposition to public health restrictions or representative of a broader political movement. For the time being, Bernier, who has spoken openly against supply management, has not shown any signs of quitting politics.

As for the five parties that won seats in the

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House of Commons, there has been much speculation on what the outcome means for the future of each leader. While none of the leaders resigned on election night, Annamie Paul resigned as leader of the Green Party one week later. Dairy Farmers of Canada (DFC) will likely have more clarity on their respective fates as the parties dissect the election results over the coming weeks and months.

significant. In this context, the Bloc has committed to reintroducing a private member’s bill prohibiting the government from conceding domestic market access in future trade agreements.

As always, DFC will continue to monitor all dairy files closely and seek to ensure dairy farming remains a priority for elected officials and political parties.

WHAT IT MEANS FOR DAIRY

NEXT STEPS

The Liberal win means they will move forward with their election platform, which includes concluding negotiations for dairy farmer compensation for concessions made in the Canada-United States-Mexico Agreement within a year. In addition, the Liberals have indicated they will continue to push forward on the Healthy Eating Strategy by pursuing the implementation of front-of-package labelling regulations, as well as regulations on marketing to children.

That said, similar to the aftermath of the 2019 election, there is much less political certainty in a minority situation, as the prime minister must rely on the support of one or more parties to have enough votes to pass legislation and stay in power. In this situation, the role of the non-governing parties is amplified, making their positions on key files affecting the dairy industry much more

While details on next steps were scant at press time, Trudeau had mentioned during the campaign he would recall Parliament by Thanksgiving. Should he stick to this timeline, it’s reasonable to expect a new cabinet would be named before then. The appointment of a new cabinet gives the prime minister a good opportunity to bring in new faces and shuffle existing ministers out from their roles.

Minister of Agriculture and Agri-Food Marie-Claude Bibeau was re-elected to her seat as were all the opposition critics for agriculture.

DFC will monitor closely to see if Bibeau and other key ministers will keep their portfolios.

When Parliament does resume, it will have to open with a speech from the throne, where the prime minister will outline his agenda for the next sitting of the House. As such, DFC will be active in reminding the government of its commitments to dairy farmers.

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DAIRY NEWS

THE ROLE OF DAIRY IN FOOD SYSTEMS OF THE FUTURE

By Bita Farhang

CONTRIBUTOR

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ith global hunger and malnutrition on the rise, nutrient-dense foods, such as milk and dairy products, provide high-quality nutrition at all stages of life and are a part of a healthy diet. This is one of the ways dairy can play a significant role in the food systems of the future.

Around the world, dairy production provides nutrition security and contributes to communities by helping build a resilient future in which nobody is left behind.

Feeding a growing population in a sustainable way requires a dynamic sector that embraces forward-thinking innovation and technology. The global dairy sector continues to improve efficiency, reduce environmental impacts and is committed to doing more in the future.

The International Dairy Federation and Global Dairy Platform recently co-hosted a webinar to discuss the role of animal-sourced foods in the food system of the future. The event included key perspectives from experts, including Dr. Alice Stanton and Dr. Frank Mitloehner, among other speakers.

DAIRY NUTRITION Stanton, who is a professor of cardiovascular pharmacology at the Royal College of Surgeons in Ireland and director of human health at Devenish Nutrition, discussed the health and nutrition of animal-sourced foods and how producers can continue to feed the growing population with nutritious food.

With the world population projected to grow from 7.5 billion to 10 billion by 2050 and with nearly one billion people who go to bed hungry and almost two billion who are overweight or obese, there is a need to ensure nutritious food continues to be produced sustainability.

According to the PURE study published in 2018, consuming more than two servings of fullfat dairy every day can reduce mortality rates by 25 10

OCTOBER 2021 | MILKPRODUCER

per cent and result in 32 per cent fewer cardiovascular events, such as heart attack and stroke.

Stanton says plant-based beverages typically have less essential amino acids, vitamins and minerals. Comparing the nutritional quality of whole milk, skim milk and unsweetened almond beverage shows unsweetened almond beverage has one gram of protein compared with eight grams in whole or skim milk.

In addition, these plant-based beverages don’t contain vitamins A, B12 and D3. Instead, these beverages contain more sodium, less potassium and magnesium and very little zinc and selenium, which are key minerals for brain development in young children.

Stanton’s key message during her presentation was that animal-sourced foods are nutrient-rich, and replacing fresh meat and dairy with calorie-rich, ultra-processed foods will harm human health. Whole foods are favoured and the industry needs to find ways to effectively communicate and raise awareness about the nutritional content and sustainable production of animal-sourced foods.

well as a unique atmospheric lifetime, which is how long each type of GHG will last in the atmosphere.

These factors are important to consider when understanding how emissions impact temperature.

Methane is classified as a short-lived climate pollutant (SLCP), with emissions breaking down after an average of 12 years. These methane emissions do not accumulate, which means when a steady rate of methane is released, as emitted by a constant number of dairy cows for example, the amount of methane in the atmosphere stays at a constant level and does not increase. As a result, when a steady amount of methane is emitted, no additional warming occurs.

However, this does not mean methane should be ignored since emitting additional methane to the atmosphere will result in significant additional warming. But because of its short-lived atmospheric lifetime, a fall in methane emissions has climate cooling effects. In a bid to do its part on the sustainability front, Dairy Farmers of Ontario created a sustainability sub-committee to look for ways to improve the dairy farm environmental footprint.

RETHINKING METHANE

FUTURE OF DAIRY

Mitloehner, who is a professor and air quality extension specialist in the department of animal science at the University of California-Davis, discussed methane emissions from dairy cattle, which is unique among the three main greenhouse gases (GHGs) that influence climate change. Methane produced from dairy cattle has a short lifespan and is part of the natural carbon cycle, which isn’t typically discussed when society talks about global warming.

In Mitloehner’s presentation, he talked about how society should be rethinking how it measures the impact of biogenic methane on the environment.

Understanding important differences in how various GHGs impact climate change is critical as policymakers establish climate objectives and specific initiatives to achieve them.

Each GHG has a unique heat trapping ability, known as its global warming potential (GWP), as

The dairy sector is committed to nourishing the global population with safe and nutritious food through sustainable production systems.

Through its dynamic nature, the sector will be able to continue to innovate to reduce its environmental impact and be part of the solution to tackle climate change.

Billions of people around the world rely on dairy for nutrition every day because dairy products are nutrient-dense foods, supplying significant amounts of energy, high-quality protein and micronutrients, including calcium, magnesium, selenium, riboflavin and vitamins B5 and B12.

Dairy is a staple food with traditions deeply woven into societies around the world. As well as providing nutrition, dairy provides jobs and economic security for many families.

With the global population projected to reach 10 billion by 2050, in order to continue to meet the nutrient and energy needs of the global popW W W.MILK PRODUCER.CA

ulation, animals and plants should not be thought of as competing entities, but rather as synergistic food sources that provide different nutritional, social, economic and environmental benefits.

Plants provide humans and livestock with nutrients, while livestock can help plant foods grow, as well as produce foods high in nutrients that are lacking in plant-based foods. The balance between animal and plant-based foods in creating healthy diets for people without causing harm to the environment is important. It is a balance that should be stressed in developing policy guidelines for a sustainable global food system.

TRANSFORMING THE WAY THE WORLD PRODUCES FOOD

MORE THAN

MILK REPLACER

I

n an effort to transform the way the world produces and consumes food, the United Nations recently hosted its UN Food Systems Summit (UN FSS) in September.

As part of the Decade of Action to achieve the Sustainable Development Goals by 2030, the event proposed solutions that focused on building healthier, more sustainable and equitable food systems that delivered progress on all 17 of the Sustainable Development Goals.

The UN FSS aims to: • Ensure access to safe and nutritious food for everyone; • Shift to sustainable consumption patterns; • Boost nature-positive production at sufficient scale; • Advance equitable livelihoods and value distribution; • Build resilience to vulnerabilities, shocks and stress.

Both the International Dairy Federation and Global Dairy Platform participated in the summit, which was a good platform to reaffirm the important role of dairy in a sustainable food system.

For more information on the UN FSS, visit https://www.un.org/en/food-systems-summit/frequently-asked-questions.

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DAIRY NEWS

Meet the faces behind

FARM HOUSE NATIONAL CHEESES BUSINESS Farm House National Cheeses FOUNDERS Debra Amrein-Boyes and George Boyes Agassiz, B.C. LOCATION PRODUCTS Artisan cheese *Responses from Emily Billon, plant manager at Farm House Natural Cheeses Q: Tell me a bit about yourself and your dairy background.

A: I’m 24 years old and from Agassiz, B.C. I have been a cheesemaker for Farm House since 2015.

I began as a “milk maid,” bottling our fresh dairy products by hand, but soon fell in love with the process of cheesemaking that was happening all around me. I have a whole new appreciation— and let’s be honest, an obsession with cheese— since entering the doors of Farm House. When I am not making cheese, I enjoy making breads, exploring the outdoors and spending time with friends and family.

Q: What made you decide to get into cheese making?

A: It began as a full-time job to keep me occupied and has since grown into much more. I have always preferred hands-on work, but what I did not know was how much I would really enjoy it. I fully had my heart set on cheesemaking soon after I had made my very first small batch of cheese by

myself. Fifteen days after making the batch, I was finally able to taste the Camembert I had made. I was blown away by how delicious it had turned out. It was a huge confidence boost when I had finally felt the reward for my hard work, and was able to share it with others to enjoy.

Q: Tell me a bit about how the operation came together.

A: Established in 2003, Farm House Natural Cheeses is passionate about traditional cheesemaking and farming. We use fresh whole milk from our cows and goats to produce handmade artisan cheese and other dairy specialties, such as grass-fed whole milk, Greek-style yogurt and grass-fed butter.

Debra Amrein-Boyes, who studied cheesemaking in Switzerland, noticed a lot of local Canadian farmers were using Holstein cows, whereas the traditional cow breeds in Europe produced milk with a higher fat content that was perfect for cheese.

EMILY BILLON is the plant manager at Farm House Natural Cheeses.

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OCTOBER 2021 | MILKPRODUCER

FARM HOUSE Natural Cheeses produces 14 types of cheese made from cows’ milk.

Debra met and married George Boyes, who was running a farm as a conventional dairy. After investigating the daunting costs of expansion, they decided to use their complimentary skills to diversify and exploit a growing market for dairy and artisan products. Debra also knew she wanted to produce a wide range of cheeses to introduce to Canadians—truly something for everyone.

Debra has quite the handful of successful accomplishments in her pocket over the years.

She was one of the few North American cheesemakers to be invited into the prestigious French Cheese Guild, the Guilde des Fromagers Confrerie de Saint-Uguzon. In 2009, she wrote her first cheesemaking book, which was nominated for a World Gourmet and Cookbook Award. In 2014, she brought home awards for best aged clothbound Cheddar and Gruyère. She also offered cheesemaking courses open to anyone interested in spending a day with her in the creamery.

Debra and George’s vision was to create a business that uses milk from traditional cow breeds, including Brown Swiss and Guernsey, which are known for its golden yellow colour and higher butterfat content, to produce the best quality products that were new to the local area.

Although the family is now retired, we value being able to continue Debra and George’s practices and teachings. We strive to keep true to traditional roots of cheesemaking.

Q: How has your operation evolved over the years?

A: We have expanded our production each year to try to reach market demand. Each year, we’re able to make a little more cheese and bottle a little more milk, as well as try our hand at a few new products and experiments. We have a herd of 70 cows and 100 goats, which keeps us busy enough W W W.MILK PRODUCER.CA

to hire more staff and upgrade our equipment to improve our products’ packaging.

Q: Who is involved in the business?

A: We are like family here. We do everything on-site, which keeps the operation running smoothly. The business is made up of four parts: our farmers, wholesale, retail/farmers markets and production.

Our farmers are responsible for maintaining the health of our animals and ensuring high-quality milk production.

Our production team is responsible for pasteurizing and processing all dairy products, maintaining the cheeses and cheese areas and ensuring fresh products are available for sale in our retail shop and weekly farmers markets.

Dana Dinn is the head of wholesale and has been a friendly face at Farm House for nearly a decade.

Dana started working in our retail store, and over the years, has proudly taken on much more. By her side is Linda Lingren who has been packaging our wholesale cheese orders for the last six years.

Lisa Ghilarducci is our shop and market manager who keeps our shop stocked, trains staff on how to cut and serve cheeses and organizes farmers market visits.

The most important role goes to our animals who are free to enjoy as much green grass as they please.

Q: What are some of your accomplishments with the business?

A: Our best accomplishment with the business was in 2014 when we were recognized nationally by the Canadian Cheese Awards for producing one of the best aged Cheddar in the province. We continue to be proud of this accomplishment be-

cause it confirms what we are doing is working.

For those looking to get into dairy processing, I’d suggest they measure what works for them and refine their approach as they go. They’ll find success in keeping in touch with what they like to achieve. Always keep an open mind and don’t be afraid to ask for help.

Q: What products do you sell and what makes your business unique?

A: With 13 types of goat cheeses and 14 cow cheeses, we really strive to handcraft a good variety to choose from. Our products also go beyond cheese to include grass-fed whole milk, buttermilk, grass-fed unsalted butter, Greek-styled yogurt and drinkable yogurt.

Over the years, more people are showing interest in where their food comes from and what’s involved in making sure it is available to them when and where they want it. It’s an experience we love sharing with everyone.

You can see it all here. When you’re driving by our farm, you’ll see our cows and goats grazing fresh green grass. If you stop in, you can peek into our production viewing windows to glance at our facility and wave at us in the cheese room as we make small batches of cheeses. In our retail shop, we have all our products available for sale. You can purchase pieces of cheese cut fresh from the wheel.

Q: What are your goals for the future of the business?

A: Our goal for the future of Farm House is to continue growing in the Fraser Valley area and be-

THE MILK that’s used to produce the cheese and dairy products at Farm House National Cheeses comes from the on-farm herd of Guernsey and Brown Swiss cows.

yond. We would like to introduce new products at the end of this year and hope to have opportunities to host events in our local communities when the pandemic is behind us.

Q: Is there anything else you’d like to add?

A: We are truly blessed to be making cheese in the Fraser Valley area since 2003. Milk is a key ingredient of our cheeses, and Farm House milk comes from our small herd of Guernsey and Brown Swiss cows, ancient breeds whose milk has a higher percentage of beta carotene and A2 protein than modern domestic breeds. The milk we get from our cows in the summer is extremely rich and flavourful—it harmonizes so well in our whole milk. We benefit from having our farm and dairy plant on the same property because it allows us to closely work with our farmers to achieve great tasting milk for our cheeses.

BESIDES CHEESE, Farm House Natural Cheeses sells grass-fed whole milk, buttermilk, grass-fed unsalted butter, Greek-styled yogurt and drinkable yogurt.

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MILKPRODUCER | OCTOBER 2021

13

DAIRY NEWS

PICK-ME-UPS BY MILKUP GENERATES SIGNIFICANT MEDIA BUZZ

I

n an effort to reach Ontario Gen Z and remind them of milk’s proud status as a lifestyle staple, Dairy Farmers of Ontario (DFO) launched its MilkUP brand campaign in September, which included Ontario’s first post-to-pay pop-up activation in Toronto, Ont. “DFO’s innovative new Pick-Me-Ups by MilkUP activation kicked off successfully and generated a lot of media buzz and interest from our target audience last month,” says Kayla Crnic, MilkUP marketing manager.

The campaign aimed to reintroduce milk to Ontario youth as a brand, not just a product, which is worthy of their discerning tastes and lifestyle.

“We want to cement milk as equal parts ‘fuel up’ and ‘pick me up,’ empowering young consumers and making them feel good about their decision to consume dairy,” she adds.

Pick-Me-Ups by MilkUP was a built-for-social pop-up that leaned into the occasions that command dairy. Leveraging local brands be-

PICK-ME-UPS by MilkUP was a built-for-social pop-up that consumers were genuinely excited to share on social media.

14

OCTOBER 2021 | MILKPRODUCER

THE MILKUP brand campaign reminds Ontario Gen Z of milk’s proud status as a lifestyle staple.

Photos courtesy of Denis Lipman

loved by Ontario Gen Z, the activation celebrated a shared local story in a way that resonated with MilkUP’s target: encouraging them to once again make milk a respected choice in their minds.

The response to the activation was overwhelmingly positive, Crnic says, adding more than 1,000 people came through the pop-up location in the first week of the campaign.

With continued word-of-mouth, as well as programming featuring partnerships with Live Nation and Maple Leaf Sports & Entertainment, this number continued to grow throughout the campaign.

“In a digital age with their lives on display, Gen Z is concerned about making the respected choice in their consumption decisions. Food choices they feel good about are on trend, unassailable and aligned with their community,” Crnic says.

Through bold branding and authentic storytelling, DFO created a brand experience that consumers are genuinely excited to share. Leveraging their social currency to amplify the MilkUP brand message further reinforces the authenticity and credibility in the pop-up’s post-to-pay concept.

PICK-ME-UPS by MilkUP is Ontario’s first post-to-pay pop-up activation in Toronto, Ont.

DFO plans to build on the momentum of the MilkUP brand campaign and extend its reach across Ontario. Be sure to follow @MilkUPOntario on Instagram or TikTok to stay up to date on the latest developments.

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PIZZA NOVA ADOPTS BLUE COW LOGO

P

izza Nova has announced it will feature Dairy Farmers of Canada’s (DFC) Blue Cow logo on select marketing campaigns starting in September 2021 across all 144 Pizza Nova locations in Ontario.

“We are proud to showcase the Blue Cow logo as it aligns with our ‘Puro Promise’—the promise of pure, which is at the foundation of everything we do,” says Domenic Primucci, president of Pizza Nova. “Supporting Canadian dairy farmers and their dedication to producing 100 per cent high-quality Canadian milk used in our special blend of mozzarella delivers on that Puro Promise and is why our customers can taste the difference.”

Adopting the Blue Cow is a partnership that benefits consumers, brands and farmers alike.

Aligning with this nationally recognized symbol, support for Canada’s dairy farmers grows and Pizza Nova’s consumers can trust their classic pizza cheese mix is made with 100 per cent Canadian milk produced under some of the world’s most stringent standards.

“Nine out of 10 Canadians recognize the logo, found on 8,700 products, and we are excited to welcome Pizza Nova into our Blue Cow family of more than 500 brands and three dozen restaurant chains,” says Pierre Lampron, DFC’s president. “DFC is thrilled to partner with Pizza Nova to further showcase our commitments

behind the Blue Cow that have made it one of Canada’s most trusted brands.”

DFC and Pizza Nova share many of the same values around supporting local farmers and promoting Canadian-sourced foods. As consumers increasingly want to trust where their food comes from and know that their values are reflected in the brands they love, DFC’s iconic Blue Cow offers Canadians the assurance they seek.

Pizza Nova is an Ontario-based family-operated business with locations across southern Ontario.

Each of Pizza Nova’s independently-owned locations continue to use family recipes and traditional preparation methods, as well as source only the freshest locally-grown ingredients.

INNOVATIVE CAMPAIGN TELLS THE STORY OF DAIRY’S JOURNEY

D

airy Farmers of Canada (DFC) launched the latest iteration of its vibrant marketing campaign shining a light on sustainable and responsible modern farming practices. By demonstrating the important relationship between consumers and producers, Dairy Farmers of Tomorrow showcases the high standards under which Canadian milk is produced, as well as the industry’s sustainability initiatives and achievements.

“Dairy farmers are constantly adopting new technologies and new approaches to produce high-quality Canadian milk while upholding some of the highest standards in the world in areas, such as food safety, animal care and sustainability,” says Pierre Lampron, DFC’s president. “We are excited to feature the next generation of dairy leaders in our latest campaign as they exemplify the kind of

cutting-edge innovation and progress that is driving our sector toward a more sustainable future.”

The campaign pairs dedicated young farmers with engaging young chefs. Together, they share a passion for sustainability and high standards, and are committed to honouring the place of local food on the table.

Starting the dairy journey at a place most people can identify with—their plates—Dairy Farmers of Tomorrow helps consumers see the hard work behind producing high-quality Canadian milk.

Through playfully titled “Reverscipes,” DFC chef ambassadors Eric Chong and Paul Toussaint take consumers from the finished meal back to the source of their quality ingredients—the farm— busting milk myths along the way.

At the heart of the campaign stands DFC’s

Blue Cow logo, an iconic symbol recognized by nine out of 10 Canadians, which represents the high standards that go into every drop of 100 per cent Canadian milk.

“This unique, engaging campaign is helping remind consumers of our farmers’ commitment to animal care, our continued progress in lowering carbon emissions, and the high standards of Canadian dairy farmers,” says Pamela Nalewajek, DFC’s vice-president of marketing.

“We are excited to bring this creative new twist to agricultural awareness.”

The six-week-long, bilingual campaign began in mid-September, with social and digital components, and will run until Oct. 25 nationwide. To view the campaign, visit https://dairyfarmersofcanada.ca/en/reverscipes.

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15

DAIRY NEWS

LACTALIS CANADA LAUNCHES NEW DIGITAL PLATFORMS Cheeseworld.ca offers wide variety of cheeses directly to consumers’ doorsteps, while DairyMarketCulinary.ca meets the needs of culinary professionals

L

actalis Canada, the Canadian dairy company behind iconic brands Cracker Barrel, Black Diamond, Balderson, Astro and Lactantia and a subsidiary of France-based Lactalis Group, has announced the launch of Cheeseworld.ca and DairyMarketCulinary.ca.

Cheeseworld.ca is a new direct-to-consumer online specialty cheese store exclusively offering a wide variety of heritage cheeses, as well as rare hard-to-find gems from around the world.

The products are geared toward cheese lovers and foodies alike seeking the specialty cheese shop experience paired with the convenience of online shopping and home delivery.

The store regularly features new cheese discoveries and will also provide subscribers with special content in the coming months from chefs, artisans and expert cheesemakers, such as recipes, tips on creating the ultimate cheeseboard and perfect food and beverage pairings to complement all types of cheese.

Lactalis Canada is also bringing the conve-

nience of e-commerce to the food service industry with DairyMarketCulinary.ca. This new online dairy shop is targeted to culinary professionals, small restaurants, catering businesses and mom-and-pop shops to deliver on their core dairy needs, with a unique e-commerce option offering an assortment of branded cheese, table spreads, cultured and fluid items, as well as rotating specialty items.

“Lactalis Canada’s entry into e-commerce is in response to new consumer and customer trends in the marketplace, which focus on both the convenience and online experience,” says Mark Taylor, president and chief executive officer of Lactalis Canada. “Cheeseworld.ca caters to the cheese enthusiast looking for delectable new discoveries, while DairyMarketCulinary.ca supplies to a niche segment of the food service industry, giving us an opportunity to serve a market different from our retail and food service customers and independent to our core business.”

With plans to expand the websites nationally, Cheeseworld.ca is currently available to consumers in the Greater Toronto and Montreal areas, and DairyMarketCulinary.ca currently services the Calgary region.

Explore cheeseworld.ca and dairymarketculinary.ca or visit these platforms via Instagram or Facebook to learn more.

PLANNING FOR 2021 CFGA CONFERENCE CONTINUES

T

he Canadian Forage and Grassland Association (CFGA) will be hosting its virtual Forage Landscape Synergies conference from Dec. 14 to 16 in partnership with its Quebec provincial forage association, Conseil québécois des plantes fourragères (CQPF).

Presentations will be offered in English and French and cover a variety of topics, including the progressive Quebec forage and grassland sector, sustainability, data management, high performance forage management, the forage export market and ecological services and grasslands ecosystems.

Specific topics and speakers include: • Patrice Vincent of Belisle Solution Nutrition speaking on forage and feeding management for the modern dairy herd; • Jean-Philippe Laroche of Lactanet discussing how producers can plan their forage program; • Christian Duchesneau and Philippe Seguin from CQPF presenting on tools for the modern forage manager to maximize yield and quality.

The 2021 CFGA conference will once again accept student posters on forage and grassland research projects underway at agricultural universities across the country.

The CFGA Leadership Award will also be presented during the conference, and virtual breakout rooms will be the location of casual conference conversations and meetups.

NEW WEBSITE

CORRECTION – AUGUST 2021 COVER STORY

I

n the August 2021 cover story entitled “A year into the P10,” the article incorrectly stated that the General Agreement on Tariffs and Trade (GATT) came into effect in 1994, when in fact, it was the World Trade Organization (WTO) agreement that was signed in 1994 and came into effect in 1995.

As well, the article included a quote from John Core, former chair of Dairy Farmers of Ontario (DFO) and former chief executive officer of the Canadian Dairy Commission (CDC), who stated: “We were heading into a world where there

16

OCTOBER 2021 | MILKPRODUCER

would be no tariffs.”

To clarify, the majority of dairy products continue to have a tariff and Canada has not lowered its tariff levels as a result of subsequent trade negotiations. Canada has preferred instead to grant increased access through higher levels of tariff rate quotas. Where the border did open up was for products that left the WTO negotiations without a tariff. Most notable in that group was chocolate milk and flavoured milk, as well as highly concentrated liquid proteins and protein concentrates, which didn’t exist at the time.

CFGA recently launched a newly-designed website that offers a number of valuable resources, including access to Forage Best Management Practices for Enhancing Soil Organic Carbon Sequestration, a practical, straightforward manual outlining best management practices farmers and ranchers can implement to enhance and maximize soil carbon sequestration. Visitors can also find past newsletters, media releases, project information and links for buying and selling hay.

For more information or to sign up for updates, visit www.canadianfga.ca.

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DAIRY NEWS

BACK TO SCHOOL Editor’s Note: As Ontario dairy educators head back to school this month for in-person or virtual lessons, Milk Producer caught up with four educators to learn more about the faces behind the Dairy Education Program. Below are the Q&As.

PAT

KARL Hastings County and new remote dairy educator since 2014

Q: Tell me about your agriculture background.

A: I grew up on a dairy farm in southwestern Ontario with many other dairy farms around me. I now live in Hastings County on a hobby farm where I milk a small herd of dairy goats.

Q: What is it like to be a dairy educator?

A: As an educator, making presentations fun and interactive for all the grades, whether singing a song or answering questions about biodigesters, is key to a good presentation. Keeping pace with your audience and being knowledgeable about the industry while still connecting to the curriculum makes teachers appreciate the time I spend in their classes, as evidenced by the many requests I receive to return to their class next year.

Q: What do you love most about your job?

A: Experiencing the eagerness and enthusiasm of the students made me realize what an awesome job I have. The response to it was so overwhelming I’m confident it will continue to be a vital part of our program even after we return to in-person presentations.

Q: What are some of the challenges you encounter as a dairy educator?

A: Working as an educator over the past couple years has had its challenges, and DFO has responded by providing teachers with several options for remote learning, which have been well received. I have been happy to be a part of that for Hastings County so our teachers and students alike can continue to ask questions and learn about how their milk gets to their tables.

Q: What are some of your achievements or things you’re proud of as an educator?

A: DFO has recently created a new remote dairy educator position for northern Ontario and I’m thrilled to be that new educator. Reaching communities that have previously been without an educator for many years will be a rewarding and fulfilling opportunity for me, and I look forward to meeting many new people and sharing our information with them. I’m sure they will appreciate the dairy program just as the teachers do in Hastings County.

Q: What is your goal as a dairy educator?

A: It’s important for students to be connected to their food. As more families are unfamiliar about agriculture, my job is to provide a window into that life by sharing my own farm experiences.

18

OCTOBER 2021 | MILKPRODUCER

CHARLOTTE

LANG

Simcoe County dairy educator since 2014

Q: Tell me about your agriculture background.

A: I grew up on a dairy farm in England. My parents immigrated to Canada where we continued to dairy farm, although we went from a milking parlour system in England to a tiestall in Canada, which was far more labour intensive but nicer to view pretty cows. My husband and I milked cows until a couple of years ago, and now, I relief milk to get my cow fix.

Q: What is it like to be a dairy educator?

A: I’m lucky enough to do a job I love—it barely feels like work. Typically, I set up in one location and classes come to me. I cover kindergarten to Grade 8, which means I’m often at a school for a week. Over the years, I have really developed a rapport with the school, students and staff and I now consider many of the teachers I meet as friends.

Q: What do you love most about your job?

A: The connections I make are what make the job. I had Grade 8 students who I taught since kindergarten come up and say how sad they were that they weren’t going to be seeing me anymore. But not to worry, they said they will continue to eat and drink dairy.

Q: What are some of the challenges you encounter as a dairy educator?

A: One of the biggest obstacles I face is being able to convey our message without bias. There is so much misinformation out there shared by people who these students trust. I must navigate the truth without openly dismissing their sources—it can be tricky.

Q: What are some of your achievements or things you’re proud of as an educator?

A: My biggest accomplishment is whenever I return to a school after a year away and the students in my classes still remember the lessons I taught them.

Q: What is your goal as a dairy educator?

A: The main message I like to leave students is that farmers in Canada are some of the best in the world. They care about their animals and, as consumers, we can rely on the quality of their product. Students love that I farm, I know my cows by name, I cry when one passes away, and I play Christmas music in the barn. For them, having a connection to where their food comes from is invaluable.

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BRIANNE CRITES

Peel Region and new remote dairy educator since 2018

Q: Tell me about your agriculture background.

A: I grew up on a dairy farm in Ingleside, Ont., called Critesdale Farms, which has been in our family since 1915. It’s a beautiful location next to the St. Lawrence River. We milk Holsteins and have one lovely Jersey cow named Milly.

Q: What is it like to be a dairy educator?

A: Being a dairy educator has to be one of the most interesting jobs I have ever had—it certainly keeps me on my toes. Every day is different because I’m rarely in the same place day to day or week to week. I never know what I’m going to be asked by students in the classroom or online, or by adults at the CNE and Royal. It means I’m never bored and I’m always learning.

Q: What do you love most about your job?

A: I love to talk to people. I can do the same presentation four or fives times a day for an entire week and I will still be enthusiastic about it because it is new to each class I meet. I love how excited students get when they remember “the cow lady.” And I love being asked questions, whether in the class or at an event, because most of the time, they teach me something new as well.

Q: What are some of the challenges you encounter as a dairy educator?

A: There are some challenges to being a dairy educator, especially when I’m asked a tough question or challenged by someone who may not agree with what I do or represent. I research a lot to make sure I’m ready to answer anything thrown my way, which I love, and I respect other perspectives when they are shared in a respectful way. The biggest challenge, though, was carrying a four-by-three-foot blow-up cow into schools every day.

Q: What are some of your achievements or things you’re proud of as an educator?

A: I’m so proud of the Growing Up Dairy Program and how I was able to connect with so many age groups through regular correspondence. There were many thoughtful questions that could also be intense or delicate to answer depending on the subject matter. It challenged me and really enabled me to learn and grow in this position.

Q: What is your goal as a dairy educator?

A: My primary objective with any presentation or event is for people to understand where their food comes from, for students to leave my presentations with an awareness of what it means to be a dairy farmer and to respect the work they do, and to present the facts and dispel myths.

There is so much misinformation available for anyone who is looking for it—being a dairy educator allows me to provide as much accurate information as I can.

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AMANDA TWIGG

Northumberland and Prince Edward counties dairy educator since 2014

Q: Tell me about your agriculture background.

A: I grew up on a beef farm and have always loved the agriculture industry, so I decided to study agriculture at the University of Guelph, majoring in animal science. My husband and I, along with our two children, also live close to my parents’ farm, so I’m very involved in that business with my dad.

We raise beef cattle, pigs and poultry and have a small freezer meat business, selling at our local farmers market.

Q: What is it like to be a dairy educator?

A: I’ve always loved kids and had considered a career as a teacher in the past.

This job allows me to combine the fun of working with children with my passion for agriculture, and I really love it. It’s so neat returning to schools that I visit every year and having the kids remember me and, even more exciting, remember what I taught them the year before.

Q: What do you love most about your job?

A: My favourite part about this role is answering questions. Whether they’re from students, teachers or consumers at special events, I really like providing people with the truth about where their food comes from and explaining how and why farmers do things. It’s so important to dispel myths and make sure consumers have the facts about farming. It’s up to us to share information and patiently explain truths so we can promote a positive image of this industry.

Q: What are some of the challenges you encounter as a dairy educator?

A: Although most of the people I meet are genuinely interested in learning and having meaningful discussions, once in awhile, I end up with someone who isn’t so willing to hear about the farmer’s perspective. This very rarely comes from a student, but I have had a few teachers with whom communication was a challenge.

Q: What are some of your achievements or things you’re proud of as an educator?

A: I’m proud and flattered when kids recognize me in the community. I love being at the arena or the grocery store and hearing, “Hey, you’re the cow lady,” or watching as a child excitedly explains to their parent that I’ve been to their class. I’m also proud to say I’ve been invited to give presentations in every elementary school in Northumberland County.

Q: What is your goal as a dairy educator?

A: My main goal is always to present a positive view of agriculture and be open and honest when answering questions. I try to be enthusiastic and create excitement about where our food comes from and leave a class with lots to discuss and a positive image of farmers.

MILKPRODUCER | OCTOBER 2021

19

MARKETS

[

P5 BOARDS ADJUST FALL INCENTIVE DAYS TO RESPOND TO MARKET DEMAND expected,” says Patrice Dubé, Dairy Farmers of Ontario’s chief economics and policy development officer. “It was once believed that if we could hit a vaccination rate of 80 per cent, then that will translate into a stronger overall demand, but we’re not seeing that yet. Things could still turn around but there’s a lot of uncertainty.”

While the Canadian Dairy Commission is still forecasting an increase in market demand in the long term—a 2.3 per cent increase for the 2021-22 dairy year—in the short term, demand is not at the level expected for the fall.

In August 2021, butter stocks reached 32,141 tonnes, up from July when stocks were at 31,800 tonnes. While August butter stock levels are in line with what the industry has seen on average in the last five years, there is a need to take into consideration that imports tend to be stronger during the fall period.

By Jennifer Nevans

EDITOR

D

ue to the lower than expected growth in market requirements, P5 boards have agreed to reduce October’s incentive days by two days, for a total of one day.

The over-quota penalty of $20 per hectolitre remains in effect.

The decision was made due to a combination of issues, including a slowdown in retail sales, slower than expected recovery in the food service sector, the arrival of imported dairy products, unfilled credit days across the P5 and processor constraints.

At this time, no change is being made to November’s incentive days since the situation will be reassessed according to the change in demand.

“The fourth wave hit us harder than we

P10 UTILIZATION BY CLASS*

% Butterfat % Solids non-fat

For July 2021 (kg of butterfat/kg of solids non-fat) 11.43%

1a1 1b

2.56%

2a

2.41%

2b4

0.22% 0.89% 0.92%

3a1

*26.53%

22.80%

13.80%

*8.11% *4.42%

5.45%

*2.23%

3.67%

*1.91% *1.00%

3a2

4.53% 5.76%

3b2

*5.48% 14.09% 13.09%

3c1

*14.13%

0.98% 1.20% 2.27% 2.71%

3c2 3c4

*0.99% *2.76% 6.57%

3c6

*8.56%

9.80%

0.39% 0.34%

3d

*0.34% 3.65% 5.27%

4a

*3.77% 17.86% 16.57%

4d

1.68%

5a

2.47% 2.63%

5b

1.64% 1.53% 0.34%

5c 0% 20

% Revenue

3.87%

0.65%

2b5

*

5%

*13.24% *1.62%

8.06%

*1.75% 7.89%

*2.62% *0.56%

10%

OCTOBER 2021 | MILKPRODUCER

15%

20%

25%

30%

35%

“This year, we’re anticipating domestic and imported butter stocks will be sufficient to meet market demand for the fall, which means if we don’t soften production signals, then butter stocks could be too high for the remainder of the dairy year,” Dubé says.

There are also significant unfilled credit days across the P5. Quebec, which represents about half the P5, has -9.1 credit days. This is milk production that could come forward at any time.

“To put it in context, if Quebec producers filled their credit days during the current dairy year, it would result in around 4,000 tonnes of additional butter in the system,” Dubé says.

Processor constraints are still an issue in terms of managing milk supply across the P5.

This includes plant breakdowns, as well as full plant shutdowns, which can be very disruptive to the system.

Class 1a1 (includes Classes 1a2, 1a3, 1c and 1d for confidentiality reasons) Fluid milk and beverages Class 1b Fluid creams Class 2a Yogurt, yogurt beverages, kefir and lassi Class 2b4 (includes Classes 2b1, 2b2 and 2b3 for confidentiality reasons) Fresh dairy desserts, sour cream, milkshakes and sports nutrition drinks Class 2b5 Ice cream and frozen yogurt Class 3a1 Specialty cheese Class 3a2 Cheese curds and fresh cheeses Class 3b2 (includes Class 3b1 for confidentiality reasons) Cheddar cheese and aged cheddar Class 3c1 Feta Class 3c2 Asiago, Gouda, Havarti, Parmesan and Swiss Class 3c4 (includes Classes 3c3 and 3c5 for confidentiality reasons) Brick, Colby, farmer’s, jack, Monterey jack, muenster, pizza cheese, pizza mozzarella and mozzarella other than what falls within 3d.

Class 3c6 Paneer Class 3d Mozzarella used strictly on fresh pizzas by establishments registered with the Canadian Dairy Commission Class 4a Butter and powders Class 4d (includes Classes 4b1, 4b2, 4c and 4m for confidentiality reasons) Concentrated milk for retail, losses and animal feed Class 5a Cheese for further processing Class 5b Non-cheese products for further processing Class 5c Confectionery products

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National dairy product sales at the retail level indicate sales are returning to its pre-COVID trends. For the 52-weeks ending August 2021, sales for fluid milk, fluid cream, yogurt, ice cream, cheese and butter increased by 2.8, 16, 3.4, 8.5, 10.3 and 9.9 per cent, respectively, compared with the 52-weeks in August 2019, prior to the pandemic.

P5 boards’ primary objective is to continuously monitor the milk market situation and meet demand in the most optimal way. Given these uncertain times, P5 boards will continue to adapt production signals to address market changes, as required.

SEPTEMBER 2021 QUOTA EXCHANGE CANCELLED Due to an insufficient amount of quota for sale, the September 2021 quota exchange has been cancelled in Ontario. This means all bids and offers are cancelled. Producers whose bids or offers were cancelled will have to re-enter them on the October 2021 quota exchange if they wish to buy or sell quota.

REMINDER: OVERPRODUCTION AND UNDERPRODUCTION CREDITS PERMITTED Editor’s note: This message was previously announced in the October 2019, August 2020, April 2021 and July 2021 issues of Milk Producer.

M

atching P5 milk production with variable markets has been an increasing challenge in recent years.

Some producers are accumulating underproduction credits, which create milk shortages, and then use those credits when there is already enough milk in the system. This explains, in part, quota increases and decreases, as well as the credit limitation policy observed in recent years. As such, farm underproduction credits have become a significant issue when trying to fill provincial or P5 markets.

P5 boards reviewed the overproduction and underproduction credits permitted and approved an adjustment, which will take effect by Aug. 1, 2022. Currently, all P5 producers are permitted to borrow a maximum of 10 over-

production credit days (10 x daily quota) and can accumulate a maximum of 30 underproduction credit days (30 x daily quota). This policy is in place to help producers manage their quota during milk production variations, while providing enough milk to meet yearly P5 demand. Current overproduction and underproduction credits permitted have been harmonized across P5 provinces since 2009.

• As of Aug. 1, 2022, the maximum number of underproduction credits permitted will change from -30 days to -15 days; • Overproduction credits permitted will remain at +10 days, for 25 total credit days instead of 40.

Producers are reminded of the changes and are free to adjust their credit day position at their own pace, as long as they are within the revised underproduction credit limit by the effective date.

Any underproduction credits below the revised limit by the effective date of Aug. 1, 2022, will be lost.

“It simply works the best.”

— Cy Conard

“Udder Comfort™ simply works the best. It makes a huge difference. We’ve used it as long as I can remember to reduce swelling and bring out the quality of the udder,” says Cyrus Conard of Ridgedale Farm, Sharon Springs, New York, milking 102 mostly homebred Holsteins typically in the top 10 for BAA score. The entire herd is out of EX cows.

“We love Udder Comfort on our show cows. We also choose it for results on our fresh cows.

RIDGEDALE FARM – The Conard Family SHARON SPRINGS, NEW YORK – 102 cows RHA 10,700kgs M 4.0F 3.2P, SCC 190,000 60 EX, balance VG; Have had 20 go EX95 The Conard family (l-r): Isaac at the halter of his Ridgedale Raquel EX91, Cyrus and his wife Morgan, daughter Keaton and son Liam and parents Wayne and Jen. Raquel, backed by 9 generations EX, was recently Grand Champion of the junior OHM show in NY. She was first place senior 2-year-old at Louisville in 2020.

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1.888.773.7153 1.613.652.9086 uddercomfort.com Call to locate a distributor near you.

For external application to the udder only, after milking, as an essential component of udder management. Always wash and dry teats thoroughly before milking.

MILKPRODUCER | OCTOBER 2021

21

MARKETS

SEPTEMBER PRICES

MONTHLY QUOTA PRICES ($/kg) PROVINCE

PRICE/kg

AMOUNT WANTED/kg

AMOUNT FOR SALE/kg

AMOUNT PURCHASED/kg

Alberta Saskatchewan British Columbia Manitoba

$48,625 $42,250 $36,500 $35,012

327.30 103.50 2,162.86 322.25

126.16 8.00 29.06 132.38

124.16 8.00 29.06 130.15

Exchange cancelled

Ontario $24,000 $24,000 $24,000

Quebec New Brunswick Nova Scotia Prince Edward Island

20,007.38 254.82 544.30 8.50 891.55 61.85 No clearing price established

255.31 8.50 61.85

*Newfoundland does not operate a monthly quota exchange. Quota is traded between producers. **Quota cap price of $24,000 in effect in Prince Edward Island, New Brunswick, Ontario, Nova Scotia and Quebec.

ONTARIO MONTHLY PRODUCER AVERAGE GROSS BLEND PRICE

Within quota

Overquota

$85

DFO administration DFO research CanWest DHI Transportation Market expansion

$0.625 $0.050 $0.060 $2.830 $1.400

$0.625 $0.050 $0.060 $2.830 $1.400

$80

Total deductions Average total net

$4.965 $69.768

$4.965 -4.965

$75 $74.73

*These figures are based on Ontario’s average composition for August 2021 of 4.04 kg butterfat, 3.11 kg protein and 5.93 kg other solids, rounded to the nearest cent.

Aug 2021

July 2021

June 2021

May 2021

Apr. 2021

Mar. 2021

Feb. 2021

Jan. 2021

Dec. 2020

Sept. 2020

$70 Nov. 2020

For August 2021

Oct. 2020

ONTARIO DEDUCTIONS, PER HL

A total 3,324 producers sold milk to DFO in August compared with 3,362 a year earlier.

P5 AND WESTERN MILK POOL BLEND PRICES*

22

OCTOBER 2021 | MILKPRODUCER

*There is a three-month lag reporting these figures.

82 P5 blend price WMP blend price

80 78 76

WMP $79.44

July 2021

June 2021

May 2021

Apr 2021

Mar 2021

Feb 2021

Jan 2021

Dec 2020

Nov 2020

Oct 2020

72

Sept 2020

74 Aug 2020

The August 2021 Class III Price, US$15.95 per hundredweight, is equivalent to C$45.63 per hectolitre. This equivalent is based on the exchange rate US$1 = C$1.26049 the exchange rate when the USDA announced the Class III Price.

The Class III Price is in $ US per hundredweight at 3.5 per cent butterfat.

One hundredweight equals 0.44 hectolitres. Canadian Class 5a and Class 5b prices track U.S. prices set by the U.S. Department of Agriculture.

The graph below shows the 12-month blend price for the P5 provinces and Western Milk Pool (WMP).

Blend price in $/hL

U.S. CLASS PRICES

P5 $77.78

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Anafen ® Injection and Cattlehead logo are registered trademarks of Boehringer Ingelheim Vetmedica GmbH, used under license. ©2021 Boehringer Ingelheim Animal Health Canada Inc. All Rights Reserved.

TALK TO YOUR VETERINARIAN TO LEARN MORE.

COVER STORY

BUILDING A STRONGER INDUSTRY

through agricultural innovation Three agri-tech innovators from around the world share their unique projects to increase their farm’s efficiency

24

OCTOBER 2021 | MILKPRODUCER

CONTROLLED ENVIRONMENT CHEESE CAVE HELPS MARCOOT CREAMERY STAND OUT

By Owen Roberts

CONTRIBUTOR

C

heesemaker Beth Marcoot knows how much goodwill is created when customers see her farm’s 100 Jersey cows on pasture.

“People value that image,” she says. “To them, it means quality.”

But quality is not superficial at Marcoot Jersey Creamery, a seventh-generation family Jersey dairy in Greenville, Illinois. On this farm, quality runs deep—eight feet deep in fact. That’s the depth at which farm co-owners Beth and Amy Marcoot built a controlled-environment cheese cave that distinguishes them from the rest of the pack.

In fact, they use it as a marketing tool, dubbing products that emerge from it as “cave aged.”

“We saw a drawing of a cheese cave someone built in Switzerland, and thought that’s for us,” Beth says. “Most creameries don’t have cheese caves or cellars because it costs money to pour cement and build underground, so that makes ours an innovative feature. Whenever we have chefs or buyers visit the creamery, we take them down there to see it. It sets us apart.”

The Marcoots use the climate-controlled, 800-square-foot cheese cave to produce four aged cheeses. These products, aged on ash boards, a wood that doesn’t impart any taste to the cheese, spend nine to 12 months in the cave, and comprise about 85 per cent of the company’s popular Jersey cheese line.

The cave has several features, including a positive airflow pump, a refrigeration unit to keep a constant temperature between 10 to 12 degrees Celsius and 80 to 85 per cent humidity, and a dumb waiter to help move the cheese wheels up and down from the 3,200-sq.-ft. manufacturing facility.

Once in the cellar, the cheese is immersed into brine then later hand brushed with a paracoat to inhibit mold and keep the cheese wheels clean.

“It’s like an underground building with an eight-foot-thick green roof,” Beth says.

Aged cheese is just starting to gain popularity in the Marcoot’s market area. When they started making it about a decade ago, they imagined it being a bigger draw. But sample testing at farmers markets suggested otherwise: consumer preference in the Midwest United States was for mild cheese, and they had some hard work ahead.

So they put their heads down and got busy WWW.MILKPRODUCER.CA

“By being able to establish each farm’s carbon balance, we can help the agriculture sector not only reduce its carbon emissions but go beyond net zero to become a net sequester of carbon.”

—Richard Kennedy, chief executive officer of Devenish

RICHARD KENNEDY, chief executive officer of Devenish, an Irish company that aims to help reduce a farm’s carbon emissions.

A FIVE-YEAR PLAN TO SEQUESTER CARBON IN IRELAND with marketing and further product development, such as hard cheese canine treats called Dog-Os Cheesy Chompers, a fresh wheyand-crushed-fruit slushie called Extreme Ice, and Tipsy Cheddar, made with Kona Big Wave beer.

All this activity sounds like the Marcoots have been in the creamery business for ages.

But while the family has farmed in the region since the 1840s, Beth and Amy have been the chief operating officers since 2008, when they graduated from the University of Illinois, returned home to farm and received the facility from their dad.

Even though neither of them had ever produced cheese, they saw its potential for their Jersey herd, given the breed’s high butterfat and high protein milk output.

Today, they sell Marcoot cheese in stores covering more than a dozen states, as well as from their 500-sq.-ft. on-farm retail outlet.

“We’ve been careful about expenses,” Beth says. “We started our operation with all used equipment and replaced it as it wore out. Customers don’t look at that. They come to our farm and want to look at cows, which they can see in the pasture or through a viewing window onto our milking parlour. That kind of transparency is vital.”

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A

n Irish agri-technology company has created a program to help dairy farmers and other farmers “decarbonize” their farms, in the drive toward a net zero carbon balance.

The program, called Agrinewal, was created

by Devenish and artificial intelligence (AI) experts Accenture. Agrinewal uses AI and cloud technology expertise to precisely monitor features, such as soil health, biodiversity and carbon sequestration.

Richard Kennedy, chief executive officer of Devenish, says Agrinewal stands to improve on-farm financial performance, soil health, animal welfare and water quality, while also reducing harmful emissions and increasing biodiversity. Additionally, it opens up potential new income streams for farmers from carbon farming and data analytics.

“Agrinewal allows farmers to maximize the potential of their land in a sustainable fashion and, because each farm will be on the road to achieving net zero and beyond, it will change the narrative around the agriculture sector from a climate problem to a climate solution,” he says.

The Agrinewal process begins by establishing a farm’s baseline carbon balance. A technician visits the farm and takes soil samples to

measure carbon content and gathers existing data on the level and type of both inputs and outputs, establishing the exact type of farming practices being carried out.

With that information, the Agrinewal software computes the current balance of carbon across the whole farm.

The company then works with the farmer to establish a five-year plan to reduce the carbon balance to zero or more. Throughout that period, technicians revisit the farm periodically to measure soil balance and monitor progress.

Kennedy says by accurately measuring onfarm carbon emissions and carbon sequestration, Agrinewal will enable an estimated five million tonnes of carbon to be sequestered by 2030, based on 10,000 Irish farmers taking part.

Agrinewal is available only in Ireland now, but Kennedy calls the potential for Canada “huge.”

“By being able to establish each farm’s carbon balance, we can help the agriculture sector not only reduce its carbon emissions but go beyond net zero to become a net sequester of carbon,” he says. “That would be a considerable boost for the environment and for the marketing of Canadian produce to consumers.”

MILKPRODUCER | OCTOBER 2021

25

COVER STORY

CHOCOLATES ARE MORE THAN A NOVELTY FOR THIS HERD

T

he rising awareness of food waste and its potential as a feed source is working out well for producers like Sue and Brett McGinn of Australia.

The McGinns, proprietors of Coral Hill Holsteins on the Mid North Coast of New South Wales, are well known in Australian farming circles. They’re Holstein Australia Master Breeders, and Sue is a Nuffield Farming Scholar.

So it’s not unusual for them to be at the front of a trend, experiment with new technology, or be approached to try a new feed supplement— like boxed-up confectionary waste, such as imperfect chocolate, licorice, marshmallows and jujubes, from a manufacturer in Sydney, Australia, some 500 kilometres away.

“I received a random call from someone offering confectionary waste as a feed source and I just couldn’t let it go.” Sue says. “I’d heard about bakery waste being fed to dairy cows as part of a balanced ration, and we were already supplementary feeding using a mixing wagon and feed pad, but that mix comprises more conventional feeds, such as hay, silage and brewers’ grain, not confectionary waste.”

This all sounded like a fun idea, Sue says, and an environmentally sound alternative to dumping potential feed supplements into a landfill. Plus, the McGinns had been experiencing low butterfat, so they were open to trying something new.

The big question was, what about herd health? That’s where dairy cow nutritionist Phil Pittolo came in. He had experience with novelty feeds, and after reviewing the situation, he gave the McGinns a thumbs up to give it a try.

“It is important to understand why the novBRETT MCGINN from Coral Hill elty feed had been rejected as human food in Holsteins in Australia is preparing the the first place,” Pittolo says. “On this farm, for daily feed mix for his cattle, using the most part, it was out of physical specificaboxed-up confectionary waste. tion for packaging or sale. The feed is sweet and very palatable, and we have good controls says. “At the end of the day, it’s a cheap source on quantity allocated per head, so we can use of energy for the cows. The decision to conit in a safe manner.” tinue will be weighed up with the cost of the Late last year, the McGinns agreed to start product. We are continually juggling to make testing various quantities of the waste confecthe feed as low as can be to improve our profit tionary, ranging from 0.5 to three kilograms margin.” per cow.

The herd didn’t need any convincing.

“The cows loved it from the get-go,” Sue says. “The confectionary is mixed in a feed DID YOU KNOW? out wagon before being given to them, so Using human food waste the sweets are not able to be selected out of the ration, ensuring every cow as a nutritious feed source for gets the right amount. I’m sure they dairy cows is not an entirely new loved the sugary taste. To me, the smell is delicious.” concept in Canada. Canadian And as for performance, the farmers have been known to use herd’s milk fat improved to 3.5 per cent from around three per cent. day-old bread, brewers’ grain and Milk production is up, too. Sue is other foodstuffs as a feed source unsure how much can be attributed to the supplement, and the Mcfor dairy cows that would have Ginns are continuing to monitor perotherwise been directed formance. They’ll stick to it as long as the numbers add up. to landfills.

“I love the idea that manufacturing waste is able to be repurposed as a cattle feed,” Sue

Owen Roberts is a Guelph-based journalist and past-president of the International Federation of Agricultural Journalists.

26

OCTOBER 2021 | MILKPRODUCER

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FARM MANAGEMENT

[

LIVESTOCK, FARMS AND CLIMATE CHANGE: MANAGING MANURE TO REDUCE GREENHOUSE GAS EMISSIONS

By Lilian Schaer

CONTRIBUTOR

F

loods, fires and droughts around the world are putting climate change in the spotlight like never before. Although agriculture is a contributor, it’s also part of the solution—and one way is through how manure is managed on-farm.

Claudia Wagner-Riddle, an environmental science professor at the University of Guelph and world-renowned expert in greenhouse gas (GHG) mitigation in agriculture, shared research and recommendations during a presentation at the recent North American Manure Expo.

From 1900 to 2000, global temperatures on average have increased by one degree Celsius, which scientific research has shown is linked to the enhanced GHG effect. Between 1998 and 2017 alone, the cost of climate disasters stemming from storms, flooding, drought, fire, temperature extremes and earthquake has skyrocketed to US$2.91 trillion.

“Globally, 22 to 32 per cent of greenhouse

gas emissions from agriculture are related to manure, which is a good chunk of total agricultural emissions,” she says, adding this includes stored manure, manure deposited on pasture and applied manure. “Soil and climate factors are very important.”

In Ontario, manure generation, storage and interaction in the soil account for 33 per cent of GHG emissions from agricultural sources, which occur along the manure management chain—from barn to treatment, storage and field application. Principal emissions are methane, nitrous oxide and ammonia, with emissions characteristics depending on management, she notes. Emissions are also specific to region and livestock species.

There are several promising practices to reduce GHG from manure storage and land application. Once manure leaves the barn, it can be treated through solutions, such as anerobic digestion or acidification to reduce GHG emissions. These aren’t without cost, but Wagner-Riddle suggests that’s where a carbon credit market could help as an offset.

If manure isn’t treated, research has shown degree and timing of when a manure storage is emptied can have a significant impact on reducing GHG emissions. Method and timing are also critical when manure is being applied to the field.

In research she conducted on dairy manure in conjunction with Rob Gordon from the University of Windsor and Andrew Vander-

THERE ARE several promising practices to reduce greenhouse gas emissions from manure storage and land application. Once manure leaves the barn, it can be treated through solutions, such as anerobic digestion.

Photo courtesy of Dr. Lilian Schaer

Zaag from Agriculture and Agri-Food Canada, Wagner-Riddle looked at how the degree to which a manure storage is emptied affects GHG emissions.

That’s because typically, manure tanks are not completely emptied each time, leaving behind “aged manure” or “inoculum.” Most of the emissions from an inoculated storage were methane.

“What was found was that emptying the tank completely resulted in a 55 per cent reduction in greenhouse gas emissions, which is quite significant reduction,” she says.

Even leaving a fraction of aged manure in the tank, up to 25 per cent, impacted emissions.

For example, reducing the unemptied portion of the tank from 15 per cent to only five per cent reduced methane emissions by 26 per cent in the warm season.

Although it may require some reworking of a farm’s manure management plan, almost completely emptying a manure storage is a “worthy endeavour,” she notes.

Research by PhD student Vera Sokolov, working with Gordon, VanderZaag and Wagner-Riddle, showed acidification, even at low rates, also greatly reduces methane emissions, as well as nitrous oxide and ammonia.

Newly acidified manure had the lowest overall emissions, but even with some aged but acidified manure left in the tank, it lowered emissions significantly compared with non-acidification. According to Wagner-Rid-

“Globally, 22 to 32 per cent of greenhouse gas emissions from agriculture are related to manure, which is a good chunk of total agricultural emissions.”

—Claudia Wagner-Riddle RESEARCH SHOWS completely emptying a manure tank can result in a 55 per cent reduction in greenhouse gas emissions.

dle, this means the cost of acidification can be reduced by only acidifying every other storage period, while still reducing GHG emissions.

Research with raw dairy manure digestate from anaerobic digestion has also shown overall nitrogen losses can be minimized by spring manure application, as well as by injection instead of surface application.

“We get a lot of freeze-thaw (cycles), and this induces high emissions especially if manure is applied in the fall,” she says.

Soil carbon sequestration through increased carbon input or reduced carbon loss also has the potential to offset GHG emissions.

Research in the Great Clay Belt Region of northern Ontario found permanent pasture had 30 per cent higher soil carbon stocks than cropland. According to Wagner-Riddle, the carbon footprint of beef cattle was estimated at 23.5 kilograms of carbon equivalent per kilogram of carcass weight, but when the carbon sequestration capacity of the soil was added to the mix, that carbon footprint dropped to 9.6 kg, a reduction of 60 per cent.

More information about manure stewardship and long-term nutrient management options is available at https://www.farmfoodcareon.org/timing-matters/.

Lilian Schaer is a freelance agricultural journalist, writer and communications professional based in Guelph, Ont. She was born in Switzerland and raised on a dairy farm in Grey County. Follow her on Twitter @foodandfarming.

This article is provided by Farm & Food Care Ontario as part of the Timing Matters project. The project is funded by the Ontario Ministry of Agriculture, Food and Rural Affairs.

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Photo courtesy of Lilian Schaer

THE SIMPLE SOLUTION TO BEDDING New resource helps producers evaluate nesting scores

By Lilian Schaer

CONTRIBUTOR

T

he power of bedding is often overlooked on the farm, but it’s actually a simple and economical solution to some leading calf health challenges. In fact, deep straw bedding can help farmers minimize respiratory disease, scours and reduced growth—three of the leading calf health problems—and it’s a good place to start if a herd is experiencing health issues.

Veal Farmers of Ontario has released a new resource called A producer guide to evaluating nesting scores that offers practical tips and photos for farmers about how to get the most bang out of their bedding buck. It’s based on the nesting score system developed by the University of Wisconsin-Madison to help guide producers in their calf bedding management.

WHY DOES GOOD BEDDING MATTER? Calves spend up to 20 hours a day, or 80 per cent of their time, lying down and research suggests that just like how cows produce more milk when they spend more time lying down, calves that spend more time resting are also better performers.

It’s important calves use the milk and feed they consume to grow and not to keep warm, especially in the cold winter months. Calves

that experience cold temperatures can become stressed, making them more susceptible to disease and lower growth rates. That’s why clean, dry and plentiful bedding is an important part of ensuring animal welfare and keeping calves healthy.

Good bedding is also critical for newborn calves, especially as their navels dry out and heal. If navel infections are a particular challenge, evaluating and making changes to calf bedding could be a simple and economical solution to better early calf health.

A BED OF STRAW Straw provides the best insulation for calves and it’s also very absorbent—both characteristics that are key to encouraging good calf health. Make sure straw bedding is at least three inches (eight centimetres) deep and clean and dry.

Add smaller amounts of bedding multiple times instead of putting all the straw out at once. This keeps the top layer from becoming compacted and helps with dryness.

THE NESTING SCORE How much straw is required will depend on the time of year and whether the animals are wearing calf coats. Use the University of Wisconsin-Madison’s nesting score system to determine what the calves need: Continued on page 30 MILKPRODUCER | OCTOBER 2021

29

FARM MANAGEMENT

NESTING SCORE 1: When the calf is lying, bedding does not cover any part of the foot or leg. This nesting score would be observed in the summer when the calf is bedded with sand or shavings. It is not appropriate for winter.

The simple solution to bedding, cont’d from page 29 • Nesting score 1: The bedding doesn’t cover any part of a calf ’s foot or leg when the animal is lying. This score is not appropriate for winter

NESTING SCORE 2: When the calf is lying, it is nestled slightly in the bedding.

Part of the upper leg is visible and part of the lower leg is covered by bedding.

In the winter, this score indicates there is not enough bedding to nest in.

Photo courtesy of Dr. Jodi Wallace

but is observed in the summer when calves are bedded with sand or wood shavings; • Nesting score 2: The calf is nestled slightly, with the lower leg partially covered by bedding and part of the upper leg remaining visible. In winter, this score would only be appropriate if

NESTING SCORE 3: Deep straw bedding allows a calf to nest and trap warm air around their body. When calves are lying, their legs should not be visible. Usually, three to four inches of shavings topped with 12 inches of straw is ideal.

the calf is also wearing a calf jacket, which increases the nesting score by one. Without the jacket, there is not enough bedding for the calf to nest in and stay sufficiently warm; • Nesting score 3: The calf ’s legs are not visible when it is lying in the straw. The straw is deep enough to allow the calf to nest, trapping warm air around its body. The ideal depth is three to four in (7.6 to 10 cm) of shavings, topped with 12 in (30 cm) of straw.

Good bedding and plenty of it is the most economical way to keep calves healthy. Preventing or minimizing illness means avoiding costly treatments and other losses down the road.

Veal Farmers of Ontario’s new nesting score resource is available at www.calfcare.ca.

This project was funded by the Canadian Agricultural Partnership, a five-year federal-provincial-territorial initiative.

Lilian Schaer

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OCTOBER 2021 | MILKPRODUCER

is a freelance agricultural journalist, writer and communications professional based in Guelph, Ont. She was born in Switzerland and raised on a dairy farm in Grey County. Follow her on Twitter @foodandfarming.

Calf Care Corner delivers the latest information and ideas to help you improve the way calves are raised on your farm.

If you have any comments or questions about Calf Care Corner, send an email to info@calfcare.ca. Follow Calf Care Corner on Facebook and Twitter @CalfCareCorner, and sign up for monthly e-blasts at www.calfcare.ca.

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FARM MANAGEMENT

NIPPLE VERSUS PAIL FEEDING: IS ONE BETTER THAN THE OTHER?

By Vanessa Riddell

CONTRIBUTOR

H

ave you ever taken a moment to analyze the body position of a calf when it is suckling from the dam? The neck is fully extended, slanted downward from the shoulders, and head is tilted upward but the nose is not elevated above the eyes. This is a natural suckling position for a calf and helps promote esophageal groove closure, allowing milk to flow into the abomasum.

Research has determined when calves suckle milk through a nipple, only 2.2 per cent of milk entered the rumen compared with more than 50 per cent when drinking from an open pail. Slowing the rate of ingestion will allow for proper closure of the esophageal groove. Calves drinking from an open pail will have a relaxed

neck, head tilted downward and the esophageal groove will be slower to close, resulting in milk travelling to the rumen. Additional stimuli, such as the chemical composition of milk or anticipation of a milk meal, also affects groove closure.

Drinking from an open pail can lead to “ruminal drinking.” This is where milk enters the rumen and undergoes fermentation. Calves may develop reduced milk and starter intake, slowed growth and have clay-like manure. The overall appearance is commonly referred to as “hay belly.” To prevent ruminal drinking, slow down the drinking process, offer multiple small feedings, use a nipple and minimize stress.

Slowing down the consumption rate with nipple feeding not only promotes effective groove closure, but also enhances saliva production. Lipases (enzymes for fat digestion) are present in calf saliva and start the process

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of fat digestion within minutes of a meal. The release of other digestive enzymes is stimulated by suckling. Moreover, by extending the time of the milk meal, the suckle reflex is satisfied, lending to reduced non-nutritive oral behaviours (suckling pen bars, other calves, etc.), an indicator of compromised welfare.

If feeding with a pail is preferred, consider a nipple pail. Or, if calves are group-housed, purchase a milk bar with teats and individual compartments so intakes can be monitored and consistent meal sizes achieved. With this approach, special attention must be paid to group dynamics to prevent competition at the milk bar feeder. If using bottle holders, the bottle should be tipped at a 30-degree angle and the calf ’s head should be horizontal (eyes level with nose). The average height to place pails is 20 to 24 inches from the top of the pail to the bedding surface. Lastly, do not cut a hole in the nipples. If the opening is too large, milk will flow faster but at the risk of aspiration, which can lead to bacterial pneumonia.

So, do the pros outweigh the cons for nipple versus pail feeding? Nipple feeding promotes consistent closure of the esophageal groove, increases saliva production, satisfies the suckling reflex and is the most natural option. However, volume per feeding is limited with bottles, they are more difficult to clean and can be more labour intensive. Pail feeding is convenient, allowing you to feed an increased volume of milk. On the contrary, it is unnatural for the calf and there is variability in esophageal groove closure, leading to ruminal drinking, which can negatively affect rumen development.

Vanessa Riddell is a young animal specialist at Grober Nutrition Inc. This article is provided

by Grober Nutrition Inc.

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FARM MANAGEMENT

A SAFE PLACE TO TALK ABOUT MENTAL HEALTH

By Workplace Safety & Prevention Services

CONTRIBUTOR

I

n workplace safety, when we hear the term “safe place,” it’s often assumed hazards have been dealt with and a safe environment has been created.

In the context of mental health, it’s just the first step. The safe place we’re referring to isn’t just our physical environment. It refers to something just as important—a place where we can discuss mental health freely and openly, and where we can lay the groundwork that ensures our workplace takes into account our mental health and the support we may need.

As we navigate through this second year of dealing with COVID-19, we have seen a rise in mental health challenges in the agriculture community. Whether it be social isolation, financial pressure or other issues, the stressors we may have already experienced only increased as we’ve faced the pandemic.

BE ON THE LOOKOUT FOR SIGNS OF MENTAL DISTRESS In some situations where people are dealing with mental health challenges, the farm itself may not even be part of the problem—but it can be part of the solution. We need to be on the lookout for any signs or symptoms that those we work with may be experiencing mental health issues. This could be family members or workers. There are numerous resources that we can share to help them navigate through their challenges.

In its efforts to support the agriculture community, Workplace Safety & Prevention Services has prioritized mental health and this includes the creation of two recorded webinars focused on this important topic.

• Raising Awareness on Mental Health in Agriculture provides an overview of the mental health landscape as it relates to agriculture and delves into the stressors that may instigate mental health challenges, as well as the associated symptoms and potential outcomes. It also introduces the Stop, Think, Act approach to dealing with mental health on the farm. It is a powerful tool and has proven to be very effective in successfully nav-

igating through other kinds of workplace hazards; • Continuing the Conversation of Mental Health in Agriculture delivers on its title by taking the mental health conversation to the next level.

A key component of this second webinar is the identification of 13-plus workplace factors that can influence our psychological health and safety, both positively and negatively—positively if we address them and negatively if we ignore them.

SELF-CARE ISN’T SELFISH The five factors we focus on include work-life balance. Make sure you reinforce to your family and workers the importance of taking time for themselves. Self-care isn’t selfish. It is taking proactive steps to be able to work hard and smarter. Make time to work together so everyone can find their balance.

Psychological and social support are also key factors. The farm should not be the sole provider of support but can play a crucial role. Your job is to help connect people to the appropriate resources and create a healthy and safe place for people to talk about mental health.

THESE RECORDED WEBINARS ARE FREE AND CAN BE ACCESSED AT: • Raising Awareness of Mental Health in Agriculture: https://wsps.news/AgriHealth1; • Continuing the Conversation of Mental Health: https:// wsps.news/AgriHealth2.

This article was prepared by Workplace Safety & Prevention Services (WSPS). For more information, visit www.wsps.ca or contact WSPS at customercare@wsps.ca.

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DAIRY RESEARCH DAIRY RESEARCH

[ DOES BEDDING

By Josh Moran CONTRIBUTOR

B

edding is an important component of any dairy operation, and the bedding source used by a particular farm will vary from straw, sand, compost and other materials. Proper bedding management ensures a clean home for cattle and can lead to higher milk quality, healthier cows and reduced costs from poor udder health.

No two types of bedding are the same, and bedding can differ in how many bacteria are found on each kind. In milk, bacteria, such as listeria, salmonella and E. coli, can cause severe problems for farmers and consumers. Additionally, the commonly found bacillus species of bacteria are very problematic since they can survive milk processing, including pasteurization and even ultra-heat treatment. This makes them a serious concern in terms of milk quality and somatic cell count.

Given the nature of many of the bacteria found in milk, it’s important to develop a solid understanding of the sources that could contribute to these infections.

UNITED KINGDOM STUDY A recent United Kingdom study, published in the International Journal of Food Microbiology, looked at the possible ways bacteria end up in milk. The study focused on the relationship between dairy cattle bedding, its microbial content and the effects of these differing bacteria counts on the quality and safety of milk. The purpose was to look at the amount of bacteria in bedding and milk to understand the potential risks they pose to human health and the quality of the milk produced.

In this study, three bedding materials—sawdust, sand and recycled manure solids—with varying amounts of bacteria were examined.

Recycled manure solids, not to be confused with composted bedding, are less common and are obtained by removing water from cattle slurry to dry the solids. This 34 per cent reduction in moisture lowers the microbial activity, making it a viable bedding option for farmers.

A sample of 40 freestall farms with similar 44

SEPTEMBER 2021 | MILKPRODUCER

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G SOURCE MATTER FOR CLEANER MILK? herd sizes were selected to participate in the study. Bedding samples were collected from a variety of locations from the freestalls in each barn. Additionally, milk samples were collected from the bulk tanks of participating farms, and both the bedding samples and milk samples were then brought in for analysis.

Researchers examined the milk and bedding samples for harmful bacteria, such as listeria, salmonella and many others, to determine the amounts of each bacterium present.

In addition, researchers took into consideration the farms’ milking practices and how these practices contributed to the variability in somatic cell counts and bacteria in the milk samples across all participating farms. A test was used to compare the amounts of bacteria for farms that did or did not use cleaning practices, including teat stripping, pre-dip, forms of disinfection between cows and hot washing milkers after every milking.

There was some variability in how often new bedding was added on-farm. For example, farms that used sawdust and recycled manure solids tended to re-bed their stalls on a daily basis. In contrast, sand farms would only re-bed once or twice a week.

The study found the microbial counts for most species of harmful bacteria were notably higher in the recycled manure solids compared with the sand or sawdust. For a majority of the tests, sand bedding had the lowest bacterial count, followed by sawdust. However, that’s not to say sand and sawdust were free of harmful bacteria. Some sawdust samples showed high levels of bacteria, such as streptococcus, and some sand samples showed high counts of staphylococcus.

Despite this, the number of bacteria found in the bedding did not matter when it came to milk quality. Regardless of the bedding type, the number of bacteria found in each of the farms’ milk were nearly identical. This indicates

the type of bedding used on-farm does not correlate with how much bacteria there will be in the milk.

Continued on page 38

Josh Moran is a University of Guelph student in the University Student Experiential Learning (USEL) program under the supervision of Christoph Wand, livestock sustainability specialist at the Ontario Ministry of Agriculture, Food and Rural Affairs.

This article is prepared by the Ontario Ministry of Agriculture, Food and Rural Affairs livestock technology specialists to provide information producers can use on their farm.

WWW.MILKPRODUCER.CA

MILKPRODUCER | OCTOBER 2021

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DAIRY RESEARCH

Does bedding source matter for cleaner milk?, cont’d from page 37 It was found those who stripped udders before milking and pre-dipped their cows had a significantly lower total bacteria and somatic cell count in their milk. In addition, hot washing milking equipment was also found to reduce microbial counts of certain bacteria.

RESEARCH SUMMARY Based on the information collected from the study, it can be concluded there is a substantial difference between the average bacteria counts across different bedding materials. Still, these differences mean very little in terms of milk quality. High bacteria counts can be found across all types of bedding, as shown by some of the samples collected in the study. The bedding sources that some people consider to be clean can seemingly pose as much of a threat as the bedding sources that are deemed dirty.

The findings showed the difference in bacteria levels found in the bedding did not transfer to milk. This supports the idea high microbial counts in bedding do not necessarily mean high bacteria levels in milk. Instead, the fundamental difference lies in the teat preparation process and other processes ensuring cleanliness while milking.

Despite this information being based on U.K. farms, the results translate to Canadian dairy production. When researchers generalize the results,

STUDIES SHOW cows can be kept clean and produce clean milk regardless of the number of bacteria in the bedding source.

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they can clearly see bedding does not determine the overall bacterial count in milk. Similar studies have found other variables, including narrower stalls and other factors, may result in dirtier udders and contribute more to milk bacteria than a farmer’s choice in bedding (Robles et al., 2019).

Fundamentally, it comes down to management, being diligent and ensuring cow cleanliness regardless of the bedding material.

References: Bradley, A.J., Leach, K.A., Green, M.J., Gibbons, J., Ohnstad, I.C., Black, D.H., Payne, B., Prout, V.E., & Breen J.E. 2018. The impact of dairy cows’ bedding material and it microbial content on the quality and safety of milk – A cross sectional study of UK farms. Journal of food microbiology.

269(1): 36-45.

Robles, I., Kelton, D.F., Barkema, H.W., Keefe, G.P., Roy, J.P., von Keyserlingk M.A.G., & DeVries, T.J. 2019 Bacterial concentration in bedding and their association with dairy cow hygiene and milk quality. Animal. 15(5): 1052-1066.

W W W.MILK PRODUCER.CA

SURVEILLANCE PROGRAM TO MONITOR DISEASES IN BULK TANK MILK ON ONTARIO DAIRY FARMS

By Mya Kidson CONTRIBUTOR

M

aking Ontario dairy cows even healthier is the goal of a new surveillance program for Ontario dairy farms, developed by University of Guelph researchers.

The new disease surveillance program will involve routine testing of bulk tank milk samples from all Ontario dairy farms to monitor for common cattle diseases and emerging diseases. Testing will be conducted over two years—fall 2021 and fall 2022.

The first step of the disease surveillance program involved a vast review of the literature and existing surveillance programs to find the best available bulk tank tests and applications.

STARTING THIS fall, a team of researchers will be conducting a disease surveillance program on every dairy farm in Ontario.

Continued on page 40

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DAIRY RESEARCH

Surveillance program to monitor diseases in bulk tank milk on Ontario dairy farms, cont’d from page 39, A team of researchers and industry partners then identified diseases to test for during the pilot project, which include mastitis pathogens, Johne’s disease, Salmonella dublin and Bovine leukosis (BLV).

The final step is to conduct the tests and report results back to the producers to share with their herd veterinarian with the aim to improve their herd biosecurity plans where needed. Results from individual farm testing will be strictly confidential and only aggregate results will be released.

“Researchers can also use this model to monitor diseases. It’s similar to the system used in many countries in Europe,” says Diego Nobrega, a postdoc in the department of population medicine at the University of Guelph. “In Europe, bulk tank milk testing is commonly used as a disease control tool. As a result, countries, such as Denmark, were able to eradicate important diseases in dairy cattle.”

Under Ontario’s dairy system, a sample of milk from producers across the province reaches a single, central location for payment and regu-

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OCTOBER 2021 | MILKPRODUCER

latory testing. With required approvals, this system allows researchers to access and test a sample from every herd for disease surveillance, Nobrega says.

Testing these samples is crucial to get a picture of diseases among herds and across the province. Many diseases prevalent in dairy herds are asymptomatic, making detection a challenge.

This disease surveillance system may allow dairy producers and veterinarians to identify specific diseases. Modified farm-specific biosecurity plans can then limit disease spread within the herd and prevent movement to nearby dairy farms.

At the provincial level, data collected from all dairy herds in Ontario can be used anonymously to track overall provincial disease status. This information can be used when developing provincial disease surveillance programs.

“Antibodies that the cow produces in response to disease exposure can be detected in bulk tank milk samples and used to indicate whether a herd has been exposed to a disease or not,” Nobrega says.

He says it’s important to know which diseases are present in herds and how they move be-

tween herds.

“Milk from healthy cows is of higher quality, which is what the industry strives for,” Nobrega says. “Using these samples that are easily accessible and testing for diseases shows the dairy industry as a whole is committed to the health and welfare of their animals.”

The research team includes Dr. David Kelton, Dairy Farmers of Ontario’s dairy cattle health research chair in the department of population medicine, Dr. Cynthia Miltenburg, lead for the Ontario Animal Health Network Cattle Health Surveillance Program, and Dr. Amy Greer, Canada research chair in disease modelling who is studying animal movement data.

This research is supported by Dairy Farmers of Ontario, Mitacs and the Ontario Ministry of Agriculture, Food and Rural Affairs.

Mya Kidson is a student writer for the University of Guelph’s office of research.

This series highlights dairy research at the University of Guelph.

W W W.MILK PRODUCER.CA

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DAIRY RESEARCH

USING BIOMATERIALS TO DEVELOP BALE WRAP AND SILAGE COVER

By Mya Kidson CONTRIBUTOR

R

educing landfill waste and single-use plastic consumption are the goals for researchers at the University of Guelph who are developing hay bale and silage covers from biomaterials.

Dr. Erica Pensini, a professor in the school of engineering, and a team of researchers, including Dr. Alejandro Marangoni, a professor in the department of food science, are developing a spray-on coating produced from corn

byproducts to replace petroleum-based plastic wrap used on hay bales. This solution would greatly reduce landfill waste by converting food byproducts into a usable product that decreases the need for plastic bale covers.

“Our objective is to create a biodegradable product that meets farmers’ needs,” Pensini says.

“We’re developing a robust product that can be composted on the farm without the need of special facilities.”

Bales are often wrapped in plastic to retain hay quality and nutritional value.

“Unfortunately, most of this plastic wrap can’t be recycled and ends up in the landfill,” Pensini

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says. “This is why it’s important to use bio-based products, such as zein, which is a corn protein byproduct that already exist, and not use ones we need to produce synthetically.”

The biodegradable bale cover Pensini is developing requires only a few ingredients, mainly zein. It begins in powder form, and when mixed with water, can be sprayed onto the bale surface, Pensini says.

Zein becomes water-insoluble and hardens after combining with salt or acetic acid.

While the covering can be biodegraded after use, it’s also edible, which means cattle can safely consume the zein formulation along with the hay.

This leaves zero waste in the end and uses leftover byproduct from corn.

Researchers have studied new formulations to further strengthen the zein coating and make it inaccessible to unwanted animals, such as rodents that might eat the coating and cause feed loss.

“The covering retains its structure when sprayed on a surface,” Pensini says. “It also successfully locks in moisture.”

She is also looking to develop prefabricated zein wraps as an alternative to the spray coating.

Other biodegradable plastics are being developed by organizations, but many can be degraded only in special facilities and are costly.

Pensini’s bale coating would be strong enough to withstand silage fermentation and field conditions in low and high temperatures and can also be broken down safely in soil.

Zein has many uses aside from covering hay bales, Pensini says. It can be used for drug encapsulation, candy coatings and water-resistant coatings on paper cups and plant pots.

“While recycling petroleum-based plastic is good, it doesn’t get rid of the problem at hand, which is we are continually accumulating more waste by creating more plastic,” Pensini says. “It would be more ideal if we didn’t have to rely on plastic as a tool in the agricultural sector.”

This research is funded by the Ontario Ministry of Agriculture, Food and Rural Affairs through the Ontario Agri-Food Innovation Alliance, as well as Dairy Farmers of Ontario.

Mya Kidson is a student writer for the University of Guelph’s office of research.

This series highlights dairy research at the University of Guelph.

W W W.MILK PRODUCER.CA

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n both human and veterinary medicine, vaccines represent one of the greatest technological advancements of modern science in the prevention and control of serious infectious diseases. Vaccines help prevent disease by stimulating the immune system against the infection and diminishing the severity of the clinical signs when the disease occurs. They can also contribute to diminishing the shedding of pathogens in the environment and improve the answer to treatment. Their use is also beneficial economically, as the cost of vaccinating many individuals is often comparable with the cost of treating just one individual that gets sick with the disease. Vaccines greatly reduce disease incidence and improve the overall health status of individual animals and the entire population through herd immunity.

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EFFECTIVE MANA TO PREVENT COL

COLIFORM MASTITIS Coliform mastitis, especially Klebsiella mastitis, exemplifies this principle perfectly. Klebsiella mastitis infections are seriously debilitating and often fatal to individual animals. They require extensive treatment with drugs, such as antimicrobials, anti-inflammatories and fluids, and have a very poor prognosis even with aggressive therapy. Although herd management is a key factor in the control of coliform mastitis, gaps do exist. Even well managed herds can have increased cases of coliform mastitis due to in-herd variability and uncontrollable external factors. Therefore, vaccination for coliform mastitis is a very important and useful tool in the arsenal of any dairy producer to help improve animal health and herd productivity.

TYPES OF VACCINES

ORIAL

AGEMENT PRACTICES WHEN USING VACCINES LIFORM MASTITIS IN CATTLE There are several vaccine products available for the control of coliform mastitis. Traditionally, we have used J-5 core antigen vaccines to effectively control the clinical signs associated with E. coli mastitis. These vaccines have been used to prevent other causes of coliform mastitis, such as Klebsiella, with variable efficacy. More recently, an SRP vaccine used in the United States specifically for Klebsiella mastitis was approved for use in Canada.

VACCINE SAFETY In North America, vaccines are rigorously tested and monitored for efficacy and safety. Although rare, vaccine reactions can occur, even with gram negative coliform vaccines. This is because vaccines elicit an immune response that differs between animals, and they contain various ingredients (like the antigen and the adjuvant), which animals may respond to differently. The most common reaction is a decrease in milk production following vaccination, but other reactions, such as the development of hives, ill thrift or inappetance may also occur transiently. Rarely, more serious events can occur, such as abortions, difficulty breathing, recumbencey, convulsions or even a fatal reaction.

GOOD VACCINATION PRACTICES 1. Make sure to always follow label indications or the specific directions given by your herd’s veterinarian. As an example, the Klebsiella Vetovax SRP label states heifers should receive their first dose 30 days after calving.

2. Store the product between two degrees Celsius and eight degrees C (35 degrees Fahrenheit and 46 degrees F) and avoid freezing.

Do not administer a product that you suspect to be contaminated or has an abnormal colour. The best way to verify this is to ensure

the vaccine has an even consistency after being agitated. If there are any doubts, contact your veterinarian or the vaccine company.

3. Always make sure to vaccinate healthy animals and avoid vaccinating animals that have an underlying disease condition or during periods of high stress (e.g. heat stress).

4. Change needles between animals and always use clean syringes or dosing guns.

5. Avoid using too many products or other vaccines in individual animals at the same time. When multiple products must be used together, check with your herd veterinarian to verify which products can be given together safely and which ones should be avoided.

6. Monitor animals for at least two hours after vaccination. Vaccine reactions typically occur soon after administration, and the most common cause of fatal vaccine reactions is not properly treating any animal that reacts. If a reaction is seen, notify your veterinarian immediately and administer treatment as soon as possible.

TREATING VACCINE REACTIONS Prompt and proper treatment is the best way to avoid fatalities. Producers can administer appropriate treatments according to label indications or veterinary directions.

1. Appropriate treatment for vaccine reactions typically involves the use of anti-inflammatories, epinephrine and-or antihistamines. Producers should discuss treatment with their veterinarian and ensure they have these products readily available before vaccinating their animals. As an example, the label indication for treating animals that react to Klebsiella Vetovax SRP is to “administer flunixin meglumine (Flunazine or Vetonixin) and-or epinephrine.”

2. As treatment varies between products, it is

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advised to have a veterinary derived standard operating procedure (SOP) on hand for the treatment and management of any reactions occurring from any products used on-farm.

IN THE EVENT OF A REACTION All vaccine reactions, whether fatal or not, should be reported to your veterinarian as soon as possible. Your veterinarian should then report them to the vaccine company.

IN THE EVENT OF A DEATH FOLLOWING VACCINATION Report the situation to your veterinarian as soon as possible. The cause of any death following vaccination needs to be investigated as the death may have been due to other diseases or illnesses that were unrelated to the vaccine. The only way to be certain is to have a post-mortem examination done to rule out other causes. Your veterinarian will judge if a necropsy is required. Most vaccine companies may offer to assist with the costs associated with post-mortem exams in order to maintain high-quality pharmacovigilance reports.

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OCTOBER 2021 | MILKPRODUCER

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NOUVELLES

ASSURER UNE INDUSTRIE LAITIÈRE DYNAMIQUE POUR LA PROCHAINE GÉNÉRATION Par Nick Thurler VICE-PRÉSIDENT DU DFO

A

vec l’arrivée de l’automne, les agriculteurs sont occupés par leur saison la plus gratifiante : la récolte. C’est le moment où tous les efforts et les investissements apportés au printemps et les inquiétudes météorologiques tout au long de l’été vont porter leurs fruits. Chaque saison est différente, et vous devez vous adapter et faire preuve de créativité pour réussir. Les cycles éprouvants de travail acharné et d’innovation n’ont rien de nouveau pour les agriculteurs.

Nous pouvons dire la même chose de notre système de gestion de l’offre. Même si la gestion de l’offre fait l’envie du reste du monde, elle doit continuer à évoluer pour relever efficacement les prochains défis. Notre structure d’attribution du lait doit être révisée, et certains établissements de réception et usines fonctionnent au maximum de leur capacité. Bien qu’il faudra du temps pour résoudre ces problèmes, nous nous devons d’agir plus rapidement.

Les politiques nationales et du P5 doivent être révisées consciencieusement. Dans un pays

aussi vaste que le nôtre, il existe une grande diversité entre les provinces. En tant que vos dirigeants, nous travaillons très fort pour trouver des solutions créatives et des moyens pragmatiques de résoudre ces problèmes.

Les 18 derniers mois ont posé des défis supplémentaires avec la pandémie, qui a restreint notre capacité à interagir en personne. Bien que les réunions en ligne démontrent un grand potentiel, elles sont très limitées lorsqu’il s’agit d’entretenir des conversations bidirectionnelles fructueuses.

Cela n’a pas seulement un impact sur les réunions avec nos homologues provinciaux; nous n’avons pas tenu de réunions conventionnelles avec les conseils d’administration et les producteurs depuis plusieurs mois. Cet automne, au lieu de notre voyage habituel à travers la province pour tenir cinq réunions régionales, les comités de producteurs laitiers (CPL) se réuniront à nouveau en ligne. Je dois mentionner qu’il y a aussi des points positifs dans ce changement. Bien que les réunions virtuelles ne soient pas idéales à plusieurs égards, elles ont permis d’accroître la participation grâce à un accès amélioré.

Je voulais également souligner une nouvelle initiative qui me tient à cœur. Cette année, nous avons créé un sous-comité sur la durabilité afin de trouver des moyens d’améliorer l’empreinte environnementale des fermes laitières,

puisque le gouvernement, les transformateurs et les consommateurs ont tous un intérêt direct dans nos pratiques de durabilité. Le comité compte trois producteurs, dont un qui possède un biodigesteur agricole. À l’international, plusieurs fermes laitières ont eu recours à des technologies innovantes, telles que les biodigesteurs, pour réduire leur empreinte carbone. Notre gouvernement investit dans la durabilité afin d’encourager cette évolution, et étant donné la pénurie de quotas, les agriculteurs devraient envisager d’utiliser ces moyens différents. En réalité, les pratiques durables ne sont plus vraiment un choix, mais constituent une attente de l’industrie.

En tant qu’agriculteurs, nous sommes intrinsèquement dynamiques. Nous reconnaissons lorsque notre environnement change, et nous nous adaptons, innovons, et avons le courage de saisir les occasions qui s’offrent à nous. Nous devons apporter ces pratiques dans notre industrie. Pour assurer une industrie laitière dynamique pour la prochaine génération, nous devons nous concentrer sur l’avenir. Nous sommes confrontés à l’augmentation des importations, à la concurrence des produits non laitiers et aux attentes élevées des consommateurs. Notre environnement sera toujours en mouvement, mais c’est ce que nous en ferons qui est important.

CRÉDITS DE SURPRODUCTION ET DE SOUS-PRODUCTION AUTORISÉS – RAPPEL Note de l’éditeur: Ce message avait déjà été annoncé dans les numéros d’octobre 2019, d’août 2020, d’avril 2021 et d’juillet 2021 de Milk Producer.

H

armoniser la production de lait du P5 avec les marchés variables s’est avéré de plus en plus difficile au cours des dernières années. Certains producteurs accumulent des crédits de sous-production, ce qui entraîne des pénuries de lait, puis utilisent ces crédits lorsqu’il y a déjà suffisamment de lait dans le système. Cela explique en partie les augmentations et baisses de quotas, ainsi que la politique de limite des crédits observées ces dernières années. Ainsi, les crédits de sous-production des fermes sont WWW.MILKPRODUCER.CA

devenus un problème important pour remplir les marchés provinciaux/du P5.

Les conseils du P5 ont examiné les crédits de surproduction et de sous-production autorisés, et ont approuvé un ajustement qui est effet d’ici le 1er août 2022. Actuellement, tous les producteurs du P5 sont autorisés à emprunter au maximum 10 jours de crédit de surproduction (10 x quota journalier) et à accumuler au maximum 30 jours de crédit de sous-production (30 x quota journalier).

La politique a été mise en place pour aider les producteurs à gérer leurs quotas lors de variations de la production de lait, tout en permettant une offre de lait suffisante pour répondre à la demande annuelle du P5. Les crédits actuels de surproduction et

de sous-production autorisés sont harmonisés dans les provinces du P5 depuis 2009.

• À compter du 1er août 2022, le nombre maximal de crédits de sous-production autorisés sera modifié pour passer de -30 jours à -15 jours; • Les crédits de surproduction autorisés demeureront à +10 jours, pour un total de 25 jours de crédit au lieu de 40.

On rappellera le changement aux producteurs, et ils pourront ajuster leur position de jours de crédits à leur rythme, tant qu’ils respectent la limite de crédit de sous-production révisée à la date indiquée.

Tout crédit de sous-production en-dessous de la limite révisée en vigueur du 1 août 2022 sera perdu.

MILKPRODUCER | OCTOBER 2021

F1

MARCHÉS

LES CONSEILS DU P5 AJUSTENT LES JOURS D’INCITATIFS AUTOMNAUX POUR RÉPONDRE À LA DEMANDE DU MARCHÉ Par Jennifer Nevans

RÉDACTRICE

E

n raison de la croissance plus faible que prévu des besoins du marché, les conseils du P5 ont accepté de réduire de deux

jours les jours d’incitatifs d’octobre, pour un total d’une journée. La pénalité pour dépassement de quota de 20 $ par hectolitre reste en vigueur.

Cette décision a été prise en raison d’une combinaison de problèmes, notamment un ralentissement des ventes au détail, une reprise plus lente que prévu dans le secteur des ser-

PROTÉGEZ-VOUS VOTRE TROUPEAU? L’histoire derrière TracéLaitier  Les crises affectent tout le monde

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Une traçabilité efficace inclut l’identification des animaux et la déclaration des déplacements. Grâce à l’information de traçage précise, pertinente et disponible au bon moment contenue dans TracéLaitier, vous pouvez compter sur ce programme pour protéger votre troupeau et résoudre les problèmes de salubrité des aliments, réduisant ainsi les retombées négatives.

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F2

OCTOBER 2021 | MILKPRODUCER

vices alimentaires, l’arrivée de produits laitiers importés, des jours de crédit non remplis dans l’ensemble du P5 et des contraintes liées aux transformateurs.

Pour l’instant, aucun changement n’est apporté aux jours d’incitatifs de novembre, et la situation sera réévaluée en fonction de l’évolution de la demande. « La quatrième vague nous a frappés plus durement que prévu, déclare Patrice Dubé, directeur en chef de l’économie et du développement de politiques de Dairy Farmers of Ontario. On croyait autrefois que l’atteinte d’un taux de vaccination de 80 % se traduirait par une demande globale plus forte, mais ce n’est pas encore le cas. Les choses peuvent encore changer, mais il y a beaucoup d’incertitude. » Bien que la Commission canadienne du lait prévoie toujours une augmentation de la demande du marché à long terme – à savoir une augmentation de 2,3 % pour l’année laitière 2021-22 – à court terme, la demande n’est pas au niveau prévu pour l’automne.

En août 2021, les stocks de beurre ont atteint 32 141 tonnes, en hausse par rapport à juillet où les stocks étaient de 31 800 tonnes.

Même si les niveaux de stocks de beurre d’août sont conformes à ce que l’industrie a connu en moyenne au cours des cinq dernières années, il faut tenir compte du fait que les importations ont tendance à être plus fortes pendant la période d’automne. « Cette année, nous prévoyons que les stocks de beurre nationaux et importés seront suffisants pour répondre à la demande du marché pour l’automne, ce qui signifie que si nous n’atténuons pas les signaux de production, les stocks de beurre pourraient être trop élevés pour le reste de l’année laitière », explique M. Dubé.

Il y a également beaucoup de jours de crédit non remplis dans le P5. Le Québec, qui représente environ la moitié du P5, compte -9,1 jours de crédit. Il s’agit d’une production laitière qui pourrait être mise en circulation à tout moment. « Pour mettre les choses en contexte, si les producteurs québécois remplissaient leurs jours de crédit pendant l’année laitière courante, cela se traduirait par environ 4 000 tonnes de beurre supplémentaires dans le système », précise M. Dubé.

Les contraintes des transformateurs constituWWW.MILKPRODUCER.CA

ent toujours un problème au chapitre de la gestion de l’approvisionnement en lait dans le P5.

Cela inclut les interruptions dans les usines, ainsi que les arrêts complets, qui peuvent être très perturbants pour le système.

Les ventes nationales de produits laitiers au niveau du détail indiquent que les ventes reviennent à leurs tendances d’avant la COVID. Pour les 52 semaines se terminant en août 2021, les ventes de lait de consommation, de crème de consommation, de yogourt, de crème glacée, de fromage et de beurre ont augmenté de 2,8; 16; 3,4; 8,5; 10,3 et 9,9 %, respectivement, par rapport aux 52 semaines d’août 2019, avant la pandémie.

L’objectif premier des conseils du P5 est de surveiller en permanence la situation du marché du lait et de répondre à la demande de la manière la plus optimale possible. En cette période d’incertitude, les conseils du P5 continueront à adapter les signaux de production pour répondre aux changements du marché, selon les besoins.

PRIX DU QUOTA QUOTIDIEN ($/kg) SEPTEMBRE PRIX PROVINCE

ANNULATION DE L’ÉCHANGE DE QUOTAS DE SEPTEMBRE 2021

Prix/kg

Montant voulait/kg

Quantité à vendre/kg

Quantité achetée/kg

Alberta

48 625 $

327,30

126,16

124,16

Saskatchewan

42 250 $

103,50

8,00

8,00

Colombie-Britannique

36 500 $

2162,86

29,06

29,06

Manitoba Ontario Québec

35 012 $

322,25

132,38

130,15

24 000 $

20 007,38

254,82

255,31

Nouveau-Brunswick

24 000 $

544,30

8,50

8,50

Nouvelle-Écosse

24 000 $

891,55

61,85

61,85

Echange annulé

Pas de prix établi

Île-du-Prince-Édouard

En raison d’une quantité insuffisante de quotas à vendre, l’échange de quotas de septembre 2021 a été annulé en Ontario. Cela signifie que toutes les offres acheteurs et vendeurs sont annulées. Les producteurs dont les offres ont été annulées devront les réinscrire à la bourse de quotas d’octobre 2021 s’ils souhaitent acheter ou vendre des quotas.

*Terre-Neuve n’utilise pas d’échange mensuel de quotas **Plafond de 24 000 $ en vigueur en Île-du-Prince-Édouard Nouveau-Brunswick Ontario Nouvelle-Écosse et le Québec

PRIX PONDÉRÉS DU P5 ET DU POOL DE L’OUEST*

PROPORTION DE MATIÈRE SÈCHE DÉGRAISSÉE À LA MATIÈRE GRASSE (M.S.D.-M.G.)

Le graphique ci-dessous montre le prix pondéré de 12 mois pour les provinces du P5 et le pool de lait de l’Ouest (PLO).

Ce graphique montre la proportion de M.S.D.-M.G. en Ontario pour les 12 derniers mois par rapport à sa proportion ciblée de 2,1722.

*Ces chiffres sont fournis avec un décalage de trois mois

Proportion de M.S.D.-M.G. en Ontario Proportion ciblée de M.S.D.-M.G. en Ontario

Prix pondéré du P5 Prix pondéré du PLO

2,45

82

WWW.MILKPRODUCER.CA

juil. 2021

août 2021

juin 2021

mai 2021

avril 2021

mars 2021

fév. 2021

2,15

janv. 2021

2,2 nov. 2020

juil. 2021

juin 2021

mai 2021

avril 2021

fév. 2021

mars 2021

janv. 2021

nov. 2020

déc. 2020

oct. 2020

72

août 2020

74

2,25

déc. 2020

76

2,2353

2,3

oct. 2020

P5 77,78 $

2,35

sept. 2020

78

sept. 2020

Prix pondéré à l’hectolitre

PLO 79,44 $

Proportion de M.S.D.-M.G.

2,4

80

MILKPRODUCER | OCTOBER 2021

F3

OCTOBRE

REVENU BRUT MOYEN EN ONTARIO

Retenues en Ontario

Retenues brutes moyennes par hL, basé sur la composition mensuelle provinciale kg-par-hL.

Pour août 2021

*Ces équivalents par hl sont calculés d’après la composition moyenne ontarienne pour août 2021 de 4,04 pour la M.G., de 3,11 pour la protéine et de 5,93 pour les A.M.S., et arrondis au centième près.

Le prix réel du transport pour août 2021 était de 2,830 $ l’hectolitre.

Prix intérieur-quota Excédent de quota

M.G. par kg

Protéin par kg

A.M.S par kg

REVENU par kg de M.G.

REVENU *par hL

10,72 $

9,57 $

0,90 $

18,48 $

74,73 $

0,00 $

0,00 $

0,00 $

0,00 $

0,00 $

En août, 3324 producteurs ont livré du lait au DFO compara­tivement à 3362 l’an dernier.

% M.G. % Extrait sec degrasse

*

1b

2,56 %

2a

2,41 %

2b4

0,22 % 0,89 % 0,92 %

3a1

*26,53 %

22,80 %

13,80 %

*8,11 % *4,42 %

5,45 %

*2,23 %

3,67 %

*1,91 % *1,00 %

3a2

4,53 % 5,76 %

*5,48 %

3b2

14,09 % 13,09 %

3c1

*14,13 %

0,98 % 1,20 % 2,27 % 2,71 %

3c2 3c4

*0,99 % *2,76 % 6,57 %

3c6

*8,56 %

9,80 %

0,39 % 0,34 %

3d

*0,34 % 3,65 % 5,27 %

*3,77 % 17,86 % 16,57 %

4a 1,68 %

4d

2,47 % 2,63 %

5a 5b

1,64 % 1,53 % 0,34 %

5c 0%

F4

% Revenu

3,87 %

0,65 %

2b5

5%

*13,24 %

8,06 %

*1,62 %

7,89 %

*2,62 %

*1,75 % *0,56 %

10%

OCTOBER 2021 | MILKPRODUCER

15%

20%

août 2021

Pour août 2021

Pour juillet 2021 (kg de M.G./kg d’extrait sec dégraissé)

11,43 %

juil. 2021

PRIX BRUT ACCORDÉS

*Utilisation par classe dans le P10

1a1

juin 2021

4,965 $ -4,965 $

$70 mai 2021

4,965 $ 69,768 $

74,73 $ avril 2021

Total de retenues Total net moyen

$75 mars 2021

0,625 $ 0,050 $ 0,060 $ 2,830 $ 1,400 $

fév. 2021

0,625 $ 0,050 $ 0,060 $ 2,830 $ 1,400 $

janv. 2021

Administration DFO Recherche DFO CanWest DHI Transport Expansion de marché

$80

déc. 2020

*par hL

nov. 2020

*par hL

$85

oct. 2020

Excédent de quota

sept. 2020

Intérieur quota

25%

30%

35%

Classe 1a1 (comprend les classes 1a2, 1a3, 1c et 1d pour des raisons de confidentialité) Lait et boissons Classe 1b Crèmes liquides Classe 2a Yogourt, boissons à base de yogourt, kéfir et lassi Classe 2b4 (comprend les classes 2b1, 2b2 et 2b3 pour des raisons de confidentialité) Desserts laitiers frais, crème sure, milk shakes, et boissons nutritionnelles pour sportifs Classe 2b5 Crème glacée et yogourt glacé Classe 3a1 Fromages de spécialité Classe 3a2 Fromages en grains et fromages frais Classe 3b2 (comprend la classe 3b1 pour des raisons de confidentialité) Cheddar et cheddar vieilli Classe 3c1 Feta Classe 3c2 Asiago, gouda, havarti, parmesan et suisse Classe 3c4 (comprend les classes 3c3 et 3c5 pour des raisons de confidentialité) Brick, Colby, fermier, jack, Monterey jack, munster, fromage pour pizza, mozzarella pour pizza, et autres mozzarellas non couvertes dans la classe 3d.

Classe 3c6 Panir Classe 3d Mozzarella utilisée strictement sur les pizzas fraîches par les établissements enregistrés auprès de la Commission canadienne du lait Classe 4a Beurre et poudres Classe 4d (comprend les classes 4b1, 4b2, 4c et 4m pour des raisons de confidentialité) Lait concentré pour la vente au détail, les pertes et l’alimentation animale Classe 5a Fromages destinés à la transformation Classe 5b Produits non fromagers destinés à la transformation Classe 5c Produits de confiserie

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