A Guide to Starting a Commercial Goat Dairy Section 1
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A Guide to Starting a UVM Center for Commercial Sustainable agricultUre Goat Dairy Carol Delaney Guide to Starting a Commercial Goat Dairy Copyright © 2012 Carol Delaney All rights reserved Published by the UVM Center for Sustainable Agriculture, a program of UVM Extension Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. University of Vermont Extension, Burlington, Vermont. University of Vermont Extension, and U.S. Department of Agriculture, cooperat- ing, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status. UVM Extension helps individuals and com- munities put research-based knowledge to work. To obTain a copy of This book contact the UVM center for sustainable agriculture: [email protected] 802-656-5459 www.uvm.edu/sustainableagriculture ii This guide is dedicated to the life of Jamie Cherington (1945–2009) of Maple Corners, Vermont. Her tireless work and unwavering support of the small ruminant industry in Vermont propelled it as a viable livestock option for commercial farming. She was a person who could build teams and create harmony out of chaos and discord. This guide is a direct result of her support and that of an anonymous donor who gave legs to the Small Ruminant Dairy Project for 10 years. iii about EdiTor/LEading Author ACKNOWLEDGEMEnTs carol delaney, M.S., former Small Ruminant Dairy I would like to thank the Director at the UVM Center for Specialist at the University of Vermont, worked for 10 Sustainable Agriculture, Dr. Linda Berlin, for continuing years as faculty and Extension specialist in the Depart- the support for this project to see it to its finish. Also, for ment of Animal Science and the Center for Sustainable staff at this same Center for their time and editing. Ver- Agriculture (1998–2008). She studied ruminant nutrition mont Butter and Cheese Creamery lent time and money at Cornell University for her graduate degree and taught in the form of Jordan Le Roux and have supported this at Sterling College, Craftsbury, Vermont (1989–2003) as document from the start. Dan Scruton from the Vermont faculty and farm manger. She has many years of experi- Agency of Agriculture, Food and Markets has been a ence owning and operating farm and food businesses, torch bearer for the small ruminant industry nationwide working on livestock farms, and raising dairy, meat and and shared his knowledge generously here. And, lastly, draft goats. She is currently the Farmer Grant special- the untethered support from USDA Risk Management ist for Northeast Sustainable Agriculture Research and personnel at UVM, Bob Parsons and Pam Smith. Education (SARE), a NIFA/USDA farmer research grant program. She is available for speaking engagements and Illustration of Alpine goat in woods provided by Rachel consulting as part of her private business, Horn of Plenty Schattman, Local Food Coordinator, UVM Center for Farm. Please send all inquiries and corrections to her at Sustainable Agriculture. [email protected]. conTributing Authors chet parsons (retired), Livestock Specialist, University of Vermont Extension, St. Albans, Vermont. John c. porter, Dairy Extension Specialist, Emeritus, University of New Hampshire Cooperative Extension, Boscawen, New Hampshire. Mildred nault (deceased), General Manager, Vermont Dairy Herd Improvement Association, White River Junction, Vermont. dan L. scruton, Dairy and Energy Chief, Dairy Division, Vermont Agency of Agriculture, Food and Markets, Montpelier, Vermont. Jordan Le roux, Former Outreach specialist, Vermont Butter and Cheese Creamery, Websterville, Vermont. Currently with GfK Kynetec, London, England, UK. glenn rogers (retired), Farm Business Management Specialist, University of Vermont Extension, St. Albans, Vermont. peter dixon, consultant, Dairy Food Consulting, Putney, Vermont. gregory bernhardt, Co-owner and operator, Blue Ledge Farm, Leicester, Vermont. kevin kouri, Animal Nutritionist, Poulin Grain Company, Newport, Vermont. kristan doolan, Co-owner and operator, Does’ Leap Farm, Bakersfield, Vermont. iv Contents Foreword .........................................................................................vii Section 1 gETTing sTarTEd 1 Chapter 1 Planning with Knowledge .............................................................. 3 Chapter 2 To Sell or Process: that is the Question ........................................ 6 Chapter 3 Time, Production and Financial Management ........................... 12 Chapter 4 Building a Farm Budget: the Customized Budget for Start-up and Enterprise Analysis ........................................... 23 Chapter 5 Using VtDHIA Herd Management Records ............................. 34 Section 2 Getting yoUr goaTs 37 Chapter 6 The Feed Costs of Raising Your Own Dairy Goat Replacements .................................................................................. 39 Chapter 7 Evaluating Dairy Goats ................................................................. 43 Chapter 8 Resources for Buying, Selling and Marketing Goats and Meat in the Northeast Region............................................... 48 Section 3 FaciLiTiEs 53 Chapter 9 Housing and Milking Facilities .................................................... 55 Chapter 10 Starting a New Milk Processing Facility: Considerations and Costs ............................................................. 60 v Section 4 MiLk 69 Chapter 11 Tests for Milk Quality .................................................................... 71 Chapter 12 Guide to Crisis Management of Somatic Cell Counts in Goats .............................................................................. 74 Section 5 BrEEding 81 Chapter 13 Out-of-Season Breeding ................................................................ 83 Chapter 14 The Impact of Genetic Selection ................................................... 87 Section 6 Feeding 91 Chapter 15 General Goat Feeding Behavior and Diet Recommendations ......................................................................... 93 Chapter 16 Grazing and Browsing Basics ..................................................... 101 Chapter 17 Hay: Buy It or Bale It ................................................................... 109 appEndixEs 111 Appendix 1 Resources ....................................................................................... 113 • Recommended Books and Articles 113 • Periodicals and Informational Websites 114 • Academic and Outreach/Extension Educational Programs 115 • UVM and UVM Extension Special Agricultural Programs and Services 118 • State of Vermont/USDA Agencies and Programs 118 • Vermont Business Planning, training, and Lending Programs 119 • Vermont Agricultural Organizations and Member Associations 120 • Goat Milk Markets/Marketing in Vermont 122 • Regional Livestock and Fiber Marketing 122 • Apprenticeship/Internship Programs 123 • Cheese Products Consultants 123 • Cheesemaking Classes 123 • Equipment and Services, Regional and National and International 124 • National and International Associations and Groups 125 Appendix 2 2005 Dairy Goat Budget .............................................................. 128 Appendix 3 Risk Management and Crop Insurance .................................... 138 Appendix 4 Barn Designs for 40, 60 and 288 Goats ...................................... 140 Appendix 5 Dairy Goat Milking Facilities ..................................................... 154 vi Foreword his guide is meant to provide basic informa- who is involved in the farm, what resources there tion to those interested in looking at starting a are, how they will measure success and what they dairyt goat farm as a business. Other books cover the want the future landscape to look like; detailed management of dairy goats while this guide 2. manage the operation in a manner that improves seeks to touch on those topics that strongly influence the quality of the land, air and water; management choices. One exception might be milk- ing systems and equipment but we leave readers in 3. show a profit that matches their ideas of what is the good hands of the Dairy Practices Council for needed to sustain themselves; specific guides published on these topics and refer- 4. intentionally create a good quality of life for enced in the chapters. themselves, their workers and the surrounding We hope this guide will help the reader make a community; and realistic plan for the investment of finances in land, buildings and livestock — and decide for or against 5. continue to evolve in their knowledge of farm- that investment. We have faith that those who are ing, are able to share in an agri-culture with other serious will take the time to write a mission state- farmers and the community, and only operate the ment, set goals, and create record keeping systems to farm if they continue to love and enjoy the work. measure their progress. then, they will be empow- ered to use all this data to inform their future deci- Now, a word about sustainability from a global sions. With whole farm, family and land goals to perspective presented at the 2008 International Goat refer to, managers can adjust their operation to cor- Conference in Querétaro, México. Dr. Christie Pea- rect problems and make informed changes to fulfill cock, CE at the international office of the develop- their goal.