Download - Eco Day panel 2015
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Ecological Day GBFW 15
Highlights of Three Organic/Ecological
Operations
Participants:
Tarrah Young, Green Being Farm
Roy Love, Roy’L Acres Farm
Johannes Schneider, Saugeen
Country Dairy
Facilitated by Phillip Woodhouse
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Kune Kunes
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Kune Kunes
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MICRO GREENS & SHOOTS
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Roy’L Acres Farm is a small family run
business in Grey Highlands (100 acres).
Our goal is to grow a variety of produce that
is natural, GMO free, pesticide free and
grown completely without the use of
chemicals.
We use only organic practices and strive to
operate with sustainable methods.
Our use of companion planting allows nature
to do what it does best.
Our practices enrich our soil, our plants, our
plates, our bodies and our planet.
Our Mission
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We are passionate about growing vegetables
that taste the way nature intended; full of
colour and flavour and that remind us of what
real food is.
As local producers we aspire to have a close
relationship with our community and our
consumers, to provide transparency and
understanding of where food comes from and
how it is grown.
As we continue to grow we realize that being a
small-scale producer is essential in staying true
to our practices, the quality of our produce and
maintaining a personal relationship with our
community.
Our Mission…..Continued
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CHEFS FORUM VIDEO
https://www.youtube.com/watch?v=sXC7C7xtiBI
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INTRODUCING ROY’L ACRES
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Roy’L Acres Farm
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DISCOVERING THE WORLD OF
MICRO GREENS & SHOOTS
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RESEARCH
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WHAT ARE MICRO GREENS?
MICRO GREENS ARE THE SEEDLINGS OF
VEGETABLES AND HERBS
MICRO GREENS ARE HARVESTED WHILE
YOUNG, AFTER THEY FORM THEIR “TRUE
LEAF”
REQUIRE SOIL & LIGHT
7-21 DAYS OF GROWTH BEFORE
HARVESTING
PACKED FULL OF FLAVOUR
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VARIETIES Pea Tendrils
Sunflower Shoots
Corn Shoots
Amaranth
Arugula
Beet
Broccoli
Buckwheat
Chervil
Cilantro
Dill
Fenugreek
Endive
Flax (golden & brown)
Kale (blue, green & red russian)
Kohlrabi Purple Vienna
Mustards
Radish
Red Cabbage
Swiss Chard
AND MORE…
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MICRO GREENS VS. SPROUTS
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NUTRITIONAL BENEFITS
USDA published study in Journal of
Agriculture & Food & Chemistry
4-6 X more nutrients than the
mature leaves of the same plant
Higher levels of Vitamin K, Vitamin
C, Vitamin E, Lutein & Beta
Carotene
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CULINARY USES
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LEARNING HOW TO
GROW…WELL
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PROCESS
• SEEDS
• SOIL
• TEMPERATURES
• CONTAINERS
• WATERING
• LIGHTING
• COVERING
• AIR CIRCULATION
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EXPERIMENTING
WHAT GROWS WELL, WHAT
DOESN’T
GREEN HOUSES VS. INDOOR
CUTTING & STORING
TRICKS & TIPS
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CHALLENGES
ROT
BUGS
WILTING
SEEDS NOT GERMINATING
CONSISTENCY
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EVOLUTION
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GROWING DEMAND The Tremont Cafe
Cabin Bistro
Collingwood Co-op
AzzurraTrattoria The Cheese Gallery
Simplicity Bistro
The Georgian Bay Club
The Bruce Wine Bar
Sisi on Main
Culinary Design Catering
Black Angus
The Lily Pad
Village Greens
Bicycle Cafe
Flesherton Bakery
Lesliville Cheese
The Flying Spatula Diner
The Flying Chestnut
Creemore Kitchen
100 Mile Store
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EVENTS
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Try some….
THANK YOU!
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On Farm
Processing At
Saugeen Country
Dairy
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Our Operation
Really two businesses: an organic Dairy farm with about 65 Holstein cows on 400 acres (and 300acres rented) operated by the Huesing Family, Ingo and Sabine and their son and daughter in law Hauke and Jenna.
The processing plant is owned by Sabine and Ingo and myself, we started that business about 20 years ago when we were farming together. I was always a little more involved in the dairy, so now I manage it. We have 1 full time and 5 part time people working there. Sabine and myself are included in the 5 part time.
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Our Operation
The dairy is located close to the cow barn
and milk is transferred via a pipeline.
The plant processes the milk that the
farm produces into yogurt and kefir.
Saugeen Country Dairy was established
about 20 years ago.
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Our Operation
When we began we processed 500-1,000l
per week, now it’s more like 10,000l.
We market our products mainly through
distributors to stores across the country.
During the last two years we have been
processing about 550,000 liters of milk
per year.
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Our Operation
We chose yogurt and kefir because they
are relatively simple products to
manufacture. We did not choose organic,
we have always been organic- it is who
we are, we would not do it any other
way.
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Marketing
Marketing is the most important part
of on farm processing.
Organic obviously helps to stand out a
bit.
Every company must find their own
way of marketing but: Unless the
product sells it’s not worth your
while.
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Marketing
Establish a product in the
marketplace that people want to
buy:
It should taste good
The price should be reasonable
People should feel good about buying it
(healthy, local , organic, animal friendly
etc.)
It must be consistent in quality
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Marketing
There is the practical aspect of marketing:
We use distributors for most, approx
95% of our sales. It would be simply
impossible to market it directly to
the stores. Stores don’t like it (too
much traffic at their loading dock and
in their office) and it would cost way
too much.
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MarketingWe only take our products to the local
stores in Durham, Markdale and Hanover.
Some farmers think distributors are bad because they charge a lot just for delivering their products to the stores. We think we need them, we gladly accept the cost.
One can only do so much: farming and processing are full time jobs, distributing is yet another job and it is better outsourced in my view.
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MarketingWe took the slow approach: mostly
word of mouth advertising. We were
determined and able to keep our
debt under control so nobody could
force us to meet impossible sales
targets.
It does take time and patience to
establish a brand in the marketplace.
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Marketing
On farm processing comes in many shapes and sizes, in our case it would be impossible to sell the amount of product locally because we specialize in only two items.
We always stayed away from the big chains because we feel it is a bad match. We a very small and they are very big.
We prefer to deal with small independent stores and chains through our distributors. The result of this is that our products are sold throughout the country, mostly in health food stores.
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