Part of the NOFA guides. Includes information on:

  • Soils, the foundation of health (manure management)

  • Crop production and grazing management (forage species, pasture management, setting up a ...
See more details below
Organic Dairy Production

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Part of the NOFA guides. Includes information on:

  • Soils, the foundation of health (manure management)

  • Crop production and grazing management (forage species, pasture management, setting up a grazing system)

  • Livestock (selection, nutrition, winter and summer feed considerations, seasonal milking, habitat, herd health, milk quality)

  • Marketing (selling fluid milk, regulations, facility and equipment, selling raw milk)

  • Recordkeeping

  • The transition to organic

Featuring examples from various farms in the Northeast.

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Product Details

  • ISBN-13: 9781603583527
  • Publisher: Chelsea Green Publishing
  • Publication date: 4/28/2011
  • Series: Organic Principles and Practices Handbook Series
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition description: Revised and updated edition
  • Pages: 104
  • File size: 3 MB

Meet the Author

Sarah Flack is a sought-after workshop presenter, an agricultural consultant and an organic&biodynamic farmer. She was raised on a family farm in northern Vermont where she still lives. She has worked on organic and non-organic dairy, vegetable, sheep and beef farms. She does independent organic certification inspections of farms and processing facilities and consults on grass farminf, farm design, farm business management and planning. Sarah has trained in homeopathy for livestock, medicinal herbs, production of value-added meat and dairy products, leadership, and non profit and organizational development. She helped found the Vermont Grassfarmers Association and is involved with NOFA-VT and other agricultural organizations. She is presently president of the board of directors of the Biodynamic Farming and Gardening Association.
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Table of Contents

1. Organic certification: why, how, and what?

2. Soil: the foundation of health

3. Plants: crop production and grazing management

4. Livestock

5. Marketing

6. Record keeping

7. Economics of organic dairy production and the transition to organic

8. Nutritional qualities of grass-fed milk

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