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CHOCOLATE Chocolate was started as a drin= k by the Mayans and Aztecs with water for at least 3100 years. But it= was an Irish Protestant man who had what might be the most pivotal idea in= chocolate history. In the year 1680, Sloane realized that the bitter= local chocolate beverage would become more palatable to his taste when mix= ed with milk. He later patented his invention. Although many ha= d been enjoying chocolate made with hot water, Sloane’s version quick= ly became popular back in England and elsewhere in Europe. Milk also = became a favourite addition to solid chocolate and today around 2/3 of Amer= icans say they prefer milk chocolate to dark chocolate. (Scientific America= n, September 2009) DEWATERING GROOVES Pacific Dairy is presently work= ing with barns using 4 different methods of dewatering or deslurring (if th= at is a word) manure alleys in dairy barns. Because of foot problems,= this has become one of the biggest challenges in the dairy industry. = Here is a taste of what will be seen in the near future: 1. A 2’ x 2’ tunnel under a 2” groove the full leng= th of the alleys with a special alley scraper with a tube rider to keep man= ure down and ahead. &n= bsp; 2. = A 2= 221; by 8” groove full length of the alley with one half to one perce= nt slope lengthwise and a cable scraper with a groove cleaner. 3. A 1”= by 4” groove into a special molded 6” pipe that is cable scrap= ed while manifolded to a water tank to keep the 6”inch pipe flushed.<= /span> 4. We will be installing a c= able scraper in a barn which is a slatted barn with no slats but rather a 2= ” slot the width of the alley every 12’. |
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HOT WEATHER Well the dairy industry experie= nced some of the hottest, no wind, humid weather we have ever seen. I= t was certainly a challenge for every farm. In those times, water box= space can be a premium with bully dominant cows hanging around the waters.= The problem is they can block out the timid cows. This is why = a Moossissippi river watering system may be something your farm can use.&nb= sp; Remember the dry matter feeding system may have an investment of over $= 100,000 while 50% of the diet is water. SPECIAL FALL DEALS First come, first serve:= · · · · · · · GOLF TOURNAMENT Pacific= Dairy’s Customer Appreciation Golf Tournament is set for Tuesday, Se= ptember 15th, 2009. Call in now to book your spot for this fun aftern= oon and dinner. |
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Pacific Dairy Centre Ltd |
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Newsletter Volume 26 No.09 |
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The Right Choice |
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PACIFIC MOO BIZ |
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CONGRATULATIONS AND THANKS Thank you to all the fair parti= cipants and their families for their hard work and their contribution to ou= r local fairs. Congratulations to all the winners as well. FLATULENCE FIGHTER Methane gas released as flatule= nce from livestock is a significant source of greenhouse gas, but entrepren= eurs may have found a ready antidote to the problem: garlic. Mo= otral (“Moo” and “neutral”) produced by Neem Biotec= h in Cardiff, Wales, contains a natural garlic extract – allicin R= 11; that when fed to cows and sheep limits the growth of certain methane pr= oducing bacteria in the animal’s digestive systems. In two smal= l trials, methane output in cows was reduced by 15 per cent. David Wi= lliams, chair and CEO expects further research will allow output to be cut = in half; simulations using laboratory equipment have reached as high as 94 = percent. (from Scientific American – Earth 3.0 magazine, summer= 2009) MAINTAIN QUALITY We need to maintain milk qualit= y now more than ever. Beside the obvious advantages of premium dollar= s and cow health, there is another reason not to let = milk quality slide – consumers. Now more than ever, we need to continue to make a= dvances in milk quality detection and continue to improve the levels on eve= ry dairy operation. Now is not the time to produce dairy products tha= t do not meet consumer expectations. Now more than ever, people need = to feel good about the quality of products in their dairy aisle so that the= y not only continue to buy these items, but better yet – increase the= ir consumption. There is a lot of paranoia out there. (GEA R= 11; Milk Quality specialist newsletter) |
