*2o—Uwcwter farming, Satwfry, March 24,1984
Guernsey gold shines at Lebanon Valley Farms
BY DONNA McCONAUGHEY
Staff Correspondent
PALMYRA Sitting unob
trusively on a hill along the
borough lines of Palmyra in
Lebanon county is the Smith
family’s Lebanon' Valley Farms.
Although active in the Guernsey
breed for many years, the Smith
herd has come into the limelight
during the past few years.
More than half a century old,
Lebanon Valley Farms was
started by the late Jacob Smith.
Jacob farmed on a part-time basis
while working as a milk tester. He
purchased brucellosis reactors
from local farmers and kept these
cattle at one of the two bams on his
farm until they tested negative.
His purchases included both
Holsteins and Guernseys, but he
eventually settled on Guernseys.
Jacob was very active in the
Pennsylvania Guernsey
Association and has passed his
love for Guernseys on to his son
and grandsons.
Robert Smith and his sons have
entered the limelight recently with
their outstanding winnings on
the tanbark in both Maryland and
Pennsylvania as well as All-
American nominations on some of
their cattle. Bob and his oldest son,
Dave, are involved on a full-time
basis on their 180-acre farm. Tom,
a senior at Delaware Valley
College, is involved part-time.
The Smith’s herd of 70 Guernsey
cows has proven its excellence at
the milk pail as well as in the
showring. To what do they at
tribute their success, particularly
in difficult tunes? “I’m convinced it
is in the management,” Bob said.
He also agrees with the statements
that are heard again and again,
that management will be the
determining factor in the financial
stability of the farmer today.
Pride in trophies
Dave, left, and Tom Smith display a few of the awards they
have captured this year.
A lineup of Guernseys with their owners
are very satisfied with Lebanon Valley Farms Guernseys. Their sons
represent the third generation on the family's farm.
In response to the question as to
what he sees the dairy industry
doing in the future, Bob said, “It’s
going to get worse before it gets
better. I hate to see it happen, but
the inefficient people are going to
be weeded out. We do have a
surplus and something must be
done.”
With a chuckle Bob added, “If
everyone milked Guernseys or
Jerseys we wouldn’t have as much
of a problem.” He referred further
to the increased solids content in
their milk and the resulting in
creased efficiency while con
suming smaller amounts of feed.
The Smiths carry the efficiency
of Guernseys to the maximum. In
December they had a protein test
of 3.9 and a herd average of 13,680
with 650 pounds of fat. They
operate a retail store where they
sell Golden Guernsey milk, ice
cream and cheese. All these
products are made from their own
milk. They find that many
customers prefer the milk with
higher solids over that found in the
local retail markets.
The addition of cheese to the
store’s inventory took place after a
trial run of taking 1,500 pounds of
Guernsey milk to an area cheese
factory. They received back 186
pounds of Monterrey Jack cheese.
The staff at the cheese plant was
amazed at this yield of 12.26
pounds per 100 pounds of milk. The
normal yield is 9.5 pounds/100 of
milk, and the Smith’s was their
highest ever. Bob quickly notes
that Guernsey efficiency is proven
again, and an added benefit was
the cheese company’s awareness
of Guernsey’s higher protein
content.
The Smiths are very aware of
public relations in marketing their
product. They host farm and dairy
store tours by local school groups.
The tour includes milking a cow by
hand and follows milk from the
cow all the way to the store shelf.
The result has been more
knowledgeable children and
possibly increased retail sales. The
clerks frequently hear children in
the store say, “I was back there,”
(indicating the bulk milk tanks in
the back of the store).
Dave also believes that dairy
product marketing should con
centrate on protein content of milk
rather than butterfat. “People are
afraid of high fat foods, and protein
is associated with health and body
building.” The milk the Smiths
market has a low butterfat level
yet contains increased solids.
Efficiency is definitely a way of
life at Lebanon Valley Farms. The
production records are ac
complished on a minimum of feed
and forage, of which the Smiths
must purchase 20 percent of what
they use. Bunker silos are used to
store corn silage. Hay is fed
throughout the year and is given
before the grain which slows the
passage of gram through the
rumen and also increases the
butterfat content.
Grain is fed four times a day.
The total amount is the same as
would be fed twice a day. The
result of this practice is that milk
production and increased butterfat
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Family with Farm Show champion
Lebanon V« jy Farms is a family farm run by Bob and Betty
Smith, in back, son Tom at the halter, and Dave and Sharon
Smith, in front. They are shown with Lebanon Valley Hornet
Milanno, their recent Farm Show champion. She has a record
of 19,472 of milk and 925 of fat with 3.7 protein.
Promise of the future
What is in store for the future for the S.'iith family is
Lebanon Valley Star Madonna, an outstanding junior yearling.
and protein are achieved without
spending additional dollars.
Pasture is at a minimum and
cattle are turned outside for only
one-half to one hour at a time.
There are six fans in the barn
which serve to keep the barn cool
during hot summer days. It is not
uncommon on this farm to find the
barn is the coolest place. They
have found that keeping cows
comfortable is another inex
pensive management practice
which results in increased
production.
All-American honors
received honorable mention in Junior All-American
nominations as a senior yearling. She recently classified very
good at 86 points.
Management is also important in
field work. Alfalfa is watched
closely and is cut before it blooms.
Preservatives are used if
necessary to get the crop out of the
field before a summer storm. They
are also working to increase the
efficiency of their corn production.
The most recent change has been
to decrease the amount of fertilizer
used and to side-dress with
nitrogen. The machinery used is
not “the latest” but is adequate.
(Turn to Page A 24)