FROM THE FARM REPORT: WHAT'S HAPPENING ON THE FARM?

As we step into spring our cows and barn crew are both looking forward to warmer weather. With temperatures increasing, the dairy has been busy gearing up for seasonal shifts. Spring cleaning is underway, with some major projects in progress as we also begin preparing for our Open House on August 1. The dairy and crops staff have been busy moving cows around and covering free stalls for Bm Specialty Waterworks to pressure wash both upper and lower barns. The lower barn has been completed, and we look forward to getting the upper barn done as well. Meanwhile, the maintenance staff have been cleaning ceiling fans in order to get them turned on as temperatures are warming up.

Progress is happening quickly on the heifer barn addition! The six-row barn will feature an additional 291 free-stalls, as well as a centrally located gutter that will pump scraped manure directly into the manure pit. This is a critical component that will allow a reduction in the number of times manure has to be manually scraped into the pit, significantly decreasing safety hazards. With final completion expected by fall, the heifer barn will allow us to bring our pregnant heifers currently housed off the farm back on-site, as well as relocate our other breeding-age and pregnant heifers – currently housed in the 1970’s old dairy barn – all in one building, on-site here at Miner Institute.

This new barn will have a substantial impact on overall farm dynamics, benefiting both animal wellbeing and employee safety. Housing all heifers here at Miner Institute will allow for more intensive and consistent health and reproductive monitoring, giving us the opportunity to improve the accuracy of treatment and breeding strategies. Furthermore, the central manure gutter takes employee safety to another level by reducing potential opportunities for hazard.

Despite the increased activity around the dairy, our cows are remaining consistent in milk production. With 613 cows in milk and averaging 100.6 lb./day, components continue to surpass industry standards, with fat at 4.2% and protein at 3.2% as of April.

We are excited for what this season has in store for the dairy and look forward to sharing it with the community at Open House on August 1.

— Chloe Otterson-Taylor

cotterson@whminer.com