Tag Archives: dairy

Farm productivity climbs while land, energy and water use decline

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submitted by Aaron Putze
Director of External Relations & Coordinator
Iowa Food & Family Project, Iowa Soybean Association

If past performance is an indicator of future success, then there’s much to be optimistic about regarding agriculture! Corn production has nearly doubled since 1980 while the amount of nutrients used to grow it has declined by more than half.

The numbers speak for themselves. Nearly 30 years ago, America’s farmers harvested 6.64 billion bushels of corn and used 3.9 pounds of nutrients (nitrogen, phosphorous and potassium) per bushel to nourish it. In 2010, farmers harvested 12.45 billion bushels of corn while using 1.6 pounds of nutrients per bushel.

Similar trends can be found in soybean, beef and dairy production. For example, since 1987, producing a bushel of soybeans uses 26 percent less land, 61 percent less energy and 20 percent less water. Similarly, a gallon of milk is produced today using 65 percent less water and 90 percent less land than in 1944 while each pound of beef requires 14 percent less water and 34 percent less land.

Why the improvement?

Better feed, seed, livestock facilities and farm equipment. Advancements in all phases of agriculture have helped farmers optimize the use of each acre of land and raise livestock, dairy and poultry that’s healthier and achieve market weight sooner.

Time is of Essence for this Wisconsin Farm Family

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Dean Paulsen, Paulsen Dairy LLC

Grass grows green for this southwestern Wisconsin dairyman on the hillside, but it certainly doesn’t grow under his feet!

The motto, “We get ‘er done fast,” is printed on Dean Paulson’s customized shirt, and there’s good reason for it. He’s got things to do, people to see, and places to go.

Dean is the third generation to raise dairy cattle on his family’s farm near Belmont. When he graduated from high school in 1996, Dean bought 20 milk cows and added them his father’s herd of 75. The two milked for about seven years in a double-five parlor before they started expanding. Today the Paulsons milk 350 cows. They fatten 200 Holstein steers each year and have an average of 60 calves on milk at all times. In addition, they have a custom hay business plus raise corn and soybeans.

“I really enjoy the challenge of operating a dairy farm,” says Dean. “I enjoy being outdoors. I enjoy working with animals and am intrigued with animal productivity.”

Duane Paulsen helps daily on the farm

Dean’s dad, Duane, stepped down from managing the dairy in 2000, but he didn’t step away from the business. He still comes to work before sun up every morning and works as many hours as he ever did.

“My dad loves fixing equipment and doing maintenance. Those aren’t things I enjoy, so our arrangement works out well,” says Dean. “Dad gets a lot of help from my father-in-law, Jim Reiter, who joined our operation in 2007. The two of them really get along, so they often work on projects together.”

In addition to the three family members, Paulson Farms LLC supports three, full-time employees. One employee is primarily responsible for milking, one grinds feed and the other cares for the calves.

The Paulsons built a calf nursery in the spring of 2010, and Deans says it’s the best investment they’ve made in the past 10 years. Death loss decreased dramatically once the calves had a facility that was built – not retrofitted – for them. Ventilation is much better, especially in the heart of winter and the heat of summer.

Calf and "barn help" pose for a photo in the Paulsen Nursery.

This nursery is just one step the Paulsons have taken to grow their dairy over the past decade. They also expanded their parlor to a double-12. Their cows went through this new parlor for the first time on Dec. 15, 2007, only to have it burn to the ground on Jan. 1, 2009.

Fighting a fire isn’t the way anyone would choose to start off a new year, but true to their motto, the Paulsons rebuilt as soon as possible. Fortunately, the cement of the parlor wasn’t damaged. Their contractor put all of his crews on the job and, within three months, the Paulsons were again milking on their home farm in a new double-12 parlor.

Just 14 months after the new parlor was built, the Paulsons completed a free-style barn. The timing of this project couldn’t have been better as Dean’s uncle in Illinois was looking to move his herd. Two weeks after the free-style barn was complete, Dean moved in his uncles’ cows.

With so many projects underway at a time – and with so many decisions to be made on a daily basis –Dean needs a seed company to deliver more than just seed.

“I really like that Steve Bailie (Latham’s regional sales manager) talked with me about my operation and my ground before he ever tried to sell me seed,” says Dean. “Steve knows where to place Latham’s products and how to manage them for maximum performance. He has the crop expertise that I need.”

Running a diversified operation means Dean forms strategic partnerships and relies on specialists. He also understands the importance of helping support the products he produces, and that’s why dairy foods are a staple in his household. Dean, and his wife, Jessica, are the proud parents of two sons: Tanner, 7, and Trenton, 3. Jessica also works off-farm as branch manager for a local bank.

One of the family’s favorite desserts is Double Chocolate Brownies with cream cheese frosting that Dean’s mom, Dolores, likes to make. This recipe sounds so rich and delicious that I can’t wait to try it. Lucky for me, I already have the ingredients on hand!

Double Chocolate Brownies

Ingredients:
1 package brownie mix
3/4 cup sour cream
1/2 stick (1/4 cup) butter, melted
2 large eggs
1, 12-oz. package of mini chocolate chips (divided)

Directions:

In a large bowl, combine brownie mix, sour cream, melted butter and eggs; mix well. Fold in 1 ½ cups of mini chips. Spread batter in a buttered, 9 x13-inch pan. Bake at 350 degrees for 25-28 minutes – do not over bake. Cool and top with cream cheese frosting.

Cream Cheese Frosting

Ingredients:
2 cups powdered sugar
4 ounces cream cheese chilled, cut into chunks
2 tablespoons butter, softened
1 teaspoon vanilla
1/8 teaspoon salt

Directions:

Combine powered sugar, cream cheese, butter, vanilla and salt. Mix just until smooth. Spread frosting over cooled brownies and top with remaining ½ cup mini chips. Cut into squares. Enjoy!

From Cheese Curds to Cheesecake, Hats off to Hansen Dairy in Hudson

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In support of June Dairy Month, today’s blog post will feature an Iowa family whose entrepreneurial spirit allows seven families to be supported by a 150 milk cows. 

Earlier this month I had the pleasure of touring Hansen’s Dairy Farm near Hudson, Iowa, as part of the Ag-Urban Leadership Initiative. I’ve shared some photos below, so you can take your own “virtual tour” of their operation. (Note the calf with a perfect heart-shape on her forehead… How could you help but love her? There’s also a photo of Hansen’s milk truck and even a wallaby!) The Hansen logo (at right) is of a wallaby with a Holstein calf in her pouch. The Hansen’s have several New Zealand wallabies that help attract people to the farm.

The Ag-Urban Leadership Initiative, sponsored by the Iowa Soybean Association, fosters collaboration between ag and urban leaders to provide sustainable solutions for the state and her communities. A large part of the program involves educational tours and discussions with Iowa business owners such as Jay and Jeanne Hansen.

The Hansen farm has been in the family since Jay’s ancestors emigrated from Germany in 1861, and J&J’s dairy herd originated in 1953. When all four of their sons desired to return to home and farm, the family needed to find a way to produce more revenue without a large expansion. After extensive research, they decided to process their own milk. A creamery was constructed in November 2002, and in February 2004, their first gallon of non-homogenized whole milk was produced.

Today the Hansens run a farm-fresh milk route and have expanded their product offering to include: whole milk, 1% milk, Skim milk, Chocolate 1% milk, butter, heavy cream, cheese curds, hard ice cream, soft-serve ice cream, ice cream pies, ice cream cakes, egg nog (seasonal) and ground beef.

Hansen’s Dairy Outlet in Cedar Falls sells butter, cottage cheese, sour cream, European-style yogurt, cheese baskets plus Holstein beef, cheese curds and soft serve ice cream. The family also operates Moo Roo retail store in Waterloo. The name combines their cows with their logo. (Wallabies, or miniature kangaroos, came to live on their farm after son Blake Hansen traveled to New Zealand.)

“Farm Fresh Dairy” has become a point of differentiation for the Hansen family. Their mission is “to deliver the best quality farm-fresh dairy products from our family to yours.”

Those of us who operate family-owned businesses can certainly appreciate the time, energy and passion that goes into producing products that we’re proud put our name on. In honor of the Hansens – and all of the Midwest’s hardworking dairy families – I’m posting one of my favorite cheesecake recipes today.

Mini Cherry Cheesecake

1 c. vanilla wafer crumbs (or graham cracker crumbs)

3 T. butter

1 package (8 oz.) cream cheese, softened

1 ½ tsp. vanilla

2 tsp. lemon juice

1/3 c. sugar

1 egg

Topping:

1 pound pitted, canned or frozen tart red cherries

½ c. sugar

2 T. cornstarch

Red food coloring (optional)

NOTE: I’ve simplified the topping by merely replacing it with canned cherry pie filling.

In a bowl, combine crumbs and butter. Press gently into the bottom of 12 paper-lined muffin cups. In a mixing bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375% for 12-15 minutes until set. Cool completely. Drain cherries, reserving ½ c. juice in a saucepan; discard remaining juice. To guide, add cherries, sugar and cornstarch and food coloring. Bring to a boil, stirring occasionally; boil for 1 minute. Cool; spoon over cheesecake. Chill for at least 2 hours. Yield: 12 servings.

NOTE: I’ve used the mini muffin tins and adjusted the baking time to 6-9 minutes.