1996 Presented Rough Year For Dairy Producers
GEORGE F.W. HAENLEIN
Cooperative Extension
Dairy Specialist
University of Delaware
NEWARK. Del. I think we
should give ourselves a bit of cheer
for the New Year.
For many of us, 1996 has been a
rough year. Yet it also offered
some sunshine in between all the
snowstorms, ice, rain and floods.
Statistics bear out that this past
year was the wetest on record since
1883. Prices for grain feed were
high, and good milk prices
fleeting going up promisingly
and then slumping again.
There were also the worries
about the influence of the cheese
auction in Wisconsin and the
uncertainties about the reorgani
zation of milk marketing orders.
Still we are thankful once again
for health and happiness in both
our two-legged and four-legged
families, and hope for more in
1997!
I want to add to this good cheer
some thoughts about why we
should continue to feel good about
being in the milk business.
Although we are “milking fools,”
working with our dairy animals
dairy cows, dairy goats and dairy
sheep twice or three times a
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( Attention Tobacco Farmers
Oldham/A.L.C. Tobacco would like to take this opportunity to
wish our customers and their families the happiest of holiday sea
sons. We thank you for choosing us to market your tobacco and
we pledge our continued service to the farmers of Lancaster
County in the upcoming New Year.
As part of our commitment to the 609 tobacco community, we are
currently writing contracts for the 1997 crop year. If you have
signed a contract for this year, we will provide you with a contract
for next year as well. We were able to secure a premium price for
the 1996 crop and we would like to see it continue for next year.
We need your support to be able to provide you with a consistently
fair market. If you would like to talk to buyer about your 1996
crop or the 1997 crop, please contact us at either receiving
location.
Our holiday receiving hours are as follows:
Mon. 12/30 8 am-4 pm
Tues. 12/31 8 am-4 pm
Wed. 1/1 closed
Receiving Location #1
Receiving Location #2
(Behind Ross’s Feed & Grain)
374 S. Farmersville Rd. 27 N. Church St.
Ephrata, PA Quarryville, PA
656-9847 786-6135
Clarence Shirk Buyers; “Big” Ron Bowen
Joey Bowen , Ken “Groundhog”
Swayne
Buyers:
day, seven days a week, 36S days
a year, mostly with no vacation.
Then there is the feeding and
breeding our animals to ever high
er performance just to stay in busi
ness and ahead of the creditors.
And we work with animals that
are themselves “milking fools,”
with their yields exceeding 100
pounds per day for cows or IS
pounds per day for the little goats,
or 20,000 pounds per 10-month
cow lactation or 5,000 pounds per
goat lactation levels that were
unheard of just a few years ago.
With an average short life span of
only 4 to 5 years (which defies the
ecnomics of longevity), we are
producing from the mother of all
food animals the best food in the
world milk a food that
excels all foods in its natural qual
ity and its contribution to human
nutrient requirements.
So, at the turn to the New Year,
my thoughts are full of thanks for
all the two-legged and four-legged
milking fools that, despite all the
hardships and economic ques
tions, make sure people have a
wonderful milk supply. There is
no other food like milk a food
that offers complete nutriton (pro
teins, carbohydrates, fats, vita-'
mins and minerals) and refresh
ment, all packaged in one.
And because of its complete
balance of nutrients, milk is the
Thurs. 1/2 8 am-4 pm
Fri. 1/3 8 am-4 pm
only food that never spoils. If you
put a piece of hamburger and
some apples and a glass of milk on
a table, leave them for four weeks,
when you return you will find that
the hamburger and the apples have
spoiled and putrefied. Not true for
the milk. The only thing that will
have happened to the milk is that it
turned sour, became like yogurt
and, more likely than not, already
is in the state of a cheese. This
just-fermented cheese, surrounded
by edible whey, which is only the
change of milk in appearance and
structure. It is perfectly fine to eat,
and for some people, even more
delicious than the original milk.
This fermentation is a natural pro
cess accomplished without the
addition of any preservative!
Thus, milk is not only a perfect
ly balanced food between its pro
teins, carbohydrates and fats, but
it is unique in its composition too.
In last month's Cowtale, I dis
cussed some of the distinctive val
ues of short-chain and medium
chain length fatty acids that make
up butter and milk fat to such a
significant degree, giving us fatty
acids, which are not fattening but
provide direct energy and choles
terol protection instead. I told you
that feeding cows differently can
increase or decrease these benefi
cial fatty acids in butter.
Another most significant con
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Following is a table
Skim milk
Whole milk
Chocolate milk
Plain yoghurt
Fruit yoghurt
Ice cream
Cottage cheese
Ricotta, part skim
American cheese
Roquefort
Cheddar
Monterey Jack
Swiss
Parmesan
Dry milk
Sardines + bones
Salmon + bones
Mustard greens
Collard greens
Tofu
Turnip greens
Broccoli
As you can see
are by far the best
at least in those amounts
expected to eat every day
terms of'calcium. That is
"milking fools," both the two-legged and four-legged kind, and
thank them this season for their hard work. I hope you do too
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Uncaster Farming, Saturday, December 28, 1996-Al9
of the best sources
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280 " "
2 80 M "
415
314 " "
330 " "
310 "
674 " "
174 per 1 ounce
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212 " " ”
272 " " "
390 " " "
120 •
101 " " "
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38 " " "
3 7 it « ..
34 " « "
25 " " "
from this table that milk, yogurt and chee
sources of the vital mineral calcium for u
of food that humans could reasonably
This list gives only the best foods
why I feel good about being part of
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