FARMER FOCUS: Wind whips up veld fires
As I am writing, what is known as the August winds are howling around the house.
These winds mark the approach of a new season, but also herald the most dangerous time on the farm. With them comes the veld (open grazing areas) fires, which can be a major threat. At thia time of year the vegetation is extremely dry and a veld fire, driven by wind, is almost impossible to stop.
Last year half of my pastures were burnt by a veld fire. So far this year I have been fortunate. Only about a tenth of the farm – and an area that I do not use – was burnt down.
Now is the ideal time, in preparation for the rainy season, to repair walkways and fences. In my case the exit from my milking parlour needs a lot of attention. And time is running out. It will be difficult to put the concrete down when there is a lot of rain and water about.
Recently, a basic dairy production course was held on the farm. It is a five-day course provided free of charge by the Institute of Dairy Technology, which is a subsidiary of the South African Milk Producers Organization. All our workers, plus a number of employees from neighboring farms, attended the course.
The course was a great success, imparting a sense of achievement and self-worth.
Also, the Milk Producers Organization Gauteng Region recently held a Dairy Day. The background to this is that the percentage of milk producers who process their milk has doubled in the last 12 years, from 6% to 12% countrywide.
In Gauteng it is closer to 20%. The idea was to give dairy producers an idea of what could be done with their milk and to give those that are already processing an opportunity to showcase their products. The day was attended by about 250 people and 29 exhibitors.
The processing of your own products has an economic side to it. You can determine your own price. But I am convinced there is more than just the financial aspect to it. Who can deny that cooking, and I would add food processing (cheese in particular), has become an art form – an art form that should be appreciated and nurtured.
Danie Schutte
Danie Schutte is an organic Ayrshire dairy farmer who also processes dairy products on his 90hafarm near Pretoria, South Africa
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danie@bronbergorganic.co.za
As I am writing, what is known as the August winds are howling around the house.
These winds mark the approach of a new season, but also herald the most dangerous time on the farm. With them comes the veld (open grazing areas) fires, which can be a major threat. At thia time of year the vegetation is extremely dry and a veld fire, driven by wind, is almost impossible to stop.
Last year half of my pastures were burnt by a veld fire. So far this year I have been fortunate. Only about a tenth of the farm – and an area that I do not use – was burnt down.
Now is the ideal time, in preparation for the rainy season, to repair walkways and fences. In my case the exit from my milking parlour needs a lot of attention. And time is running out. It will be difficult to put the concrete down when there is a lot of rain and water about.
Recently, a basic dairy production course was held on the farm. It is a five-day course provided free of charge by the Institute of Dairy Technology, which is a subsidiary of the South African Milk Producers Organization. All our workers, plus a number of employees from neighboring farms, attended the course.
The course was a great success, imparting a sense of achievement and self-worth.
Also, the Milk Producers Organization Gauteng Region recently held a Dairy Day. The percentage of milk producers who process their milk has doubled in the last 12 years, from 6% to 12% countrywide. In Gauteng it is closer to 20%.
The event aimed to give dairy producers an idea of what could be done with their milk and to give those that are already processing an opportunity to showcase their products. About 250 people and 29 exhibitors attended.
The processing of your own products allows you to determine your own price. But there is more to it. than just the financial aspect.Who can deny that cooking, and food processing (cheese in particular), has become an art form – a form that should be nurtured.
Danie Schutte is an organic Ayrshire dairy farmer who also processes dairy products on his 90hafarm near Pretoria, South Africa