Summer 2014
Vol. 10 • Issue 2
• Dairy on the rise
• A dairy family legacy
• What does the cow say?
2 路 Summer 2014 路 Farm & Ranch Quarterly
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Table of Contents
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Threatened praire chicken, bad economy Dairy on the rise Fuelin' up on dairy nutrients A dairy family legacy Growing energy equals waste management Clean produce properly to avoid contaminants Dairy month about communities What does the cow say? Using probiotics to cure lactose intolerance
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Threatened praire chicken, bad economy
By Alisa Boswell Staff writer The threat to area dairy farmers with the lesser prairie chicken being listed as a threatened species is the same as the threat to other agriculture industries, according to Curry County Commissioner Wendell Bostwick. Bostwick said if a farmer or dairy farmer has property where prairie chickens have habitat, the government could interfere with them working their land. “If a chicken hatches too close to a milking barn, will they cut you off from your barn, so you can’t milk your cows?” Bostwick said. “Can I say that’s going to happen? No, I can’t say that’s going to happen. Can they make it happen? Yes, they can.” In March, the Fish and Wildlife Service made the decision to list the animal as threatened, a status one step below the endangered status. Officials offered reassurement to local agricultural industries regarding the status with U.S. Sen. Tom Udall, D-N.M., saying in a statement released in March that “Fish and Wildlife officials have assured me that even with this listing, anyone participating in a voluntary conservation agreement will be able to continue business as usual, and there is still time to sign up.”
Last year, Fish and Wildlife Service said the prairie chicken’s population across its five habitat states — Oklahoma, New Mexico, Texas, Kansas and Colorado — was estimated at fewer than 18,000 birds, which is nearly 50 percent lower than 2012 population estimates. A conservation plan adopted by the five states has a goal of increasing the population to 67,000 birds.
File photo The lesser prairie chicken being listed as threatened could interfere with local agricultural industries, according to local county officials.
Despite such reassurement, local officials have remained concerned. “It is my opinion, and I have the facts that prove that it not only affects rural agriculture and dairy but mainstream,” Bostwick said. “The reason I know that is our history with the spotted owl.” Bostwick said Catron County, New Mexico’s economy plummeted after the local spotted owl was placed on the Endangered Species List in 1990. “The owl runs everything now,” Bostwick said. “That county is now struggling to provide basic services to its constituents.” “The economy is wholly devastated, the school system de-funded and, most sadly, Catron has lost its greatest treasure, the children. As communities declined, families left and with the families go the children,” J. Zane Walley wrote of Catron County in Range Magazine several years ago. Bostwick fears the same fate for the Curry and Roosevelt County economies with the prairie chicken being listed as threatened. “They (FWS) don’t ask us what we want in the rules. They tell us what the rules are,” he said. “When you see what the possibilities are, you see how detrimental it becomes to are economics in and around Curry County and to its people.” Curry and Roosevelt County officials decided in June that they would be moving forward with a lawsuit against FWS for listing the prairie chicken as a threatened species.
Dairy on the rise
4 · Summer 2014 · Farm & Ranch Quarterly
By Alisa Boswell Staff writer Things are looking up for the eastern New Mexico dairy industry with recent rains and high milk prices, according to regional dairy officials. “I would say it’s a combination of several factors,” Tara Vander Dussen, environmental consultant for Rajen Dairy, south of Clovis, said in June of the industry’s improved economy. “The rain the last two weeks has been a tremendous help, because that’s where we get our feed from is local farmers and ranchers. High milk prices are helping as well.” Walter Bradley, of the southwest area for Dairy Farmers of America, a four-state region, said 2010 through 2012 was a rough period for area dairies with the region’s severe drought causing high feed prices and over production causing low milk prices. “2012 was really hard on us,” Bradley said. “That’s when we
lost five dairies. They just couldn’t afford to keep operating. They were losing money.” “In 2012, our feed cost was really high, because we could not produce it (ourselves),” he added. “So the big difference (now) is that our feed cost has gone down quite a bit.” Bradley said due to a drop in ethanol demand, corn prices dropped, making it more readily available as livestock feed. He said one dairy closed in Roosevelt County in 2013, making a loss of 10 dairies since 2009. Curry County has maintained 26 dairies since 2009 with two closing but only temporarily. “I don’t see any more closing. In fact, the dairy that went down (in 2013) may re-open,” Bradley said. “But I also don’t see any big expansions happening because of the hard times the industry has come through from 2010 to 2013.” Bradley said milk prices have gone back up because supply and demand has increased as well as exporting dairy products. He said regional dairies were just beginning to export their products in 2010 and since then, product exports have increased from 9 percent to 15 percent, further improving the industry’s situation. Vander Dussen agreed that all the milk exports to China is part of what has made things look up for the industry. “It is going to take us awhile to recover from this (downfall) but continued high prices and more rain throughout the summer will help us continue to improve,” she said. “If we get a good corn crop this year, that will also help tremendously. We have been unable to grow corn crops the last couple of years because of the drought.” Bradley said after three years of a bad market, dairy producers have debt to repay from having to borrow money during the down times. He said when local dairymen are back to being able to grow their own feed, that will further improve industry conditions, but there has not been enough rain for that to happen that for the time being. Bradley said New Mexico is the number one state in production per cow with Curry, Roosevelt and Chaves
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Staff photo: Joshua Lucero Sandra Jarallo, a milker at the Frisian dairy, milks cows during her shift. The dairy's 1,000-plus cows are milked daily by three shifts of milkers.
counties being the top in the state. He said dairy producers have began culling cows (take them out of production) earlier in their lives in order to keep top production from each cow. The dairy industry brings $23 million per month in income to Curry and Roosevelt counties with 80 percent of that income remaining within the two counties, according to Bradley. He said after improving last year, the industry is staying steady and all producers can do is hope for it to continue.
6 · Summer 2014 · Farm & Ranch Quarterly
Fuelin' up on dairy nutrients
By Alisa Boswell Staff writer Dairy Max and the NFL teamed up in mid-May to teach Clovis elementary students about health as part of their Fuel Up to Play 60 program. The program teaches children the benefits of eating healthy nutrients (fuel up) and getting at least 60 minutes of exercise each day (play 60), according to Holly Stojanik, a school marketing representative for Dairy Max. “Fuel Up to Play 60 promotes fueling up on nutrient-rich foods,” Stojanik said. “Nutrient-rich foods of course include low fat, such as fat free dairy, fruits, vegetables, whole grains and lean meats. So it’s really following the My Plate guidelines.” How does the dairy industry fit in? According to Stojanik, an eight ounce glass of milk has eight grams of protein. “Dairy foods have nine essential nutrients and are the leading source of calcium, vitamin D and potassium, which happen to be three nutrients of concern, which means that most American
children do not get enough of those nutrients in their diet,” Stojanik said. “That’s probably the number one reason why dairy foods are so important.” The honored guest for the event, held for Zia Elementary students, was former Dallas Cowboys tight end Jay Novacek, who told students that when he played professional football, he and his fellow players knew that if they didn’t eat correctly, they “weren’t going to perform as good.” “Obviously, to play 60 is easy, right?” Novacek said to the crowd of more than 50 students. “That’s the easy part. The fuel up part is the tough part. The fuel up part is what we put in our bodies and obviously, if you don’t get the right stuff in there, the play part gets a little tough.” Novacek said that people often do not realize the effects different foods have on their bodies. “I enjoy the nutritional part of it,” Novacek said. “I’m more into it now than I was when I was playing (football) because there’s more access to information now. It’s an important part of our lives every day. All the stuff that you do and all the stuff that you eat and how
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good milk is (for your body), it’s an important part of my life.” Stojanik said Dairy Max became passionate about educating people, especially children on the importance of healthy eating and physical exercise because of the growing obesity epidemic in America. “I think there are a lot of contributing factors,” Stojanik said of the issue. “Both parents (in a household) are working now days and we have a lot of technology. Kids aren’t outside playing as much.” But, Stojanik said, whatever the reason may be, the point of what Dairy Max and the NFL are doing is to educate the public on health.
Staff photo: Tony Bullocks Former Dallas Cowboys tight end Jay Novacek visited Zia Elementary in Clovis to talk about nutrition.
Dairy economic facts from Dairy Max:
• In New Mexico, the average dairy cow will produce 7.8 gallons of milk per day. That’s more than 2,856 gallons over the course of a year. • Approximately 140 dairy farms produce milk, cheese, yogurt and other dairy foods for residents of New Mexico, the U.S. and dairy consumers around the world. • In New Mexico, there are 329,000 dairy cows generating $1.2 million a year. • New Mexico ranks ninth in milk production in the U.S. • It takes 48 hours for milk to travel from the farm to the store. • There was a 60 percent reduction in the dairy industry’s carbon footprint between 1944 and 2007. • New Mexico dairy farms produce 933 million gallons of milk annually. That’s more than 2.5 million gallons per day. • From start to finish, it takes about 15 minutes to milk a cow with a milking machine. • (On a dairy) Milk is never touched by human hands.
8 · Summer 2014 · Farm & Ranch Quarterly
A dairy family legacy
By Alisa Boswell Staff writer The van der Ploeg family came to the U.S. in 2003 to embrace the land of opportunity where they could more easily and efficiently operate a business and the buying and selling of products. “Here, you are able to grow a business, whereas it’s almost impossible in Europe,” said Karla van der Ploeg, of the Mid Frisian Dairy, southeast of Clovis. She added that in Europe, there are more rules and regulations for businesses and the cost of paying workers is much higher. Van der Ploeg said her father rented a dairy in Event, Texas, in 1993, and the rest is history. The seven-generation dairy family has now lived in the states more than 10 years and owns their own dairy in Curry County. Van der Ploeg said her mother has been making homemade yogurt for her family her entire life and more than a year ago, the family decided to share their homemade yogurt with the rest of New Mexico by selling it as the Freanna Original Yoghurt product, which is sold all over New Mexico and in parts of Texas ranging from
Staff photo: Joshua Lucero Karla van der Ploeg and her family began making yogurt a year and a half ago based off her mother’s recipe.
Lubbock to Dallas. “It’s a family business and we love what we do and we eat a lot of yogurt ourselves,” van der Ploeg said. “It’s just nice and fun to hear that other people enjoy it as well.” With the family’s yogurt recipe slowly gaining more customer clientele, van der Ploeg decided to share the general process of making yogurt with fellow yogurt lovers.
Here are some fun facts about making yogurt: • The family makes yogurt every six weeks and how long they spend making it depends on how large the customer orders are in quantity. • When the cows are milked, the milk is collected in large milk tanks. The milk is then tested as a precaution and to ensure a safe product before it is processed. Then the milk is transferred to the pasteurizer in the yogurt plant. The pasteurization (heating) of the milk ensures an even safer yogurt. • After being pasteurized, the milk is transferred to incubation tanks where it is heated to just the right temperature, then yogurt cultures and probiotics are added. Milk being at the right temperature allows the cultures and probiotics to grow. The cultures combined with probiotics create the tardiness and thicken the milk into yogurt. Probiotics are healthy living organisms, referred to as “the good bacteria,” that is added to the milk. The fermentation of lactose (break down of natural sugars found in milk) is part of the yogurt process, which naturally extends the shelf life of yogurt. Since part of the lactose from the milk is broken down and therefore easier to digest, some lactose intolerant people can eat yogurt.
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• Van der Ploeg said a person’s body needs the good kind of bacteria, proteins and calcium Freanna Yoghurt provides. “This is not for everybody but some people have told me that if they eat something wrong and their stomach’s upset, it helps if they eat some yogurt to restore the healthy bacteria back in their stomach and it makes them feel better” she said. • Van der Ploeg said the right time is the key to her family’s yogurt recipe with the milk with the yogurt cultures sitting for a certain period of time to get the quality of their yogurt recipe. She said their yogurt is made within a day, but just how long it takes, she would not tell because that’s part of the secret to her family’s recipe. • Van der Ploeg said Freanna yogurt is all natural with no thickeners or stabilizers added. “The whole goal is really to have a true product available for everyone that is made of whole milk, yogurt cultures and probiotics. That’s it. We don’t take anything out; we don’t add anything else to it.” • Van der Ploeg said a gallon of milk will make a gallon of Freanna Yoghurt, whereas two to four gallons of milk will make one gallon of traditional Greek yogurt, because her family does not strain their yogurt and take the whey (moisture) out of it as is done with most Greek yogurts. Van der Ploeg said her family is trying to expand to sell from even more New Mexico whole food stores. “It’s fresh and different from what you can buy in the store,” she said. “A big group of our customers that like our product like it because it’s not as tart as most yogurts; it’s a little bit thinner, which makes it easier to mix with cereal, granola and fruit. It’s really a different kind of yogurt. A lot of customers who want the natural with no additives do like our product for sure.”
Staff photo: Joshua Lucero Freanna yoghurt is made in Curry County and sold throughout New Mexico.
10 · Summer 2014 · Farm & Ranch Quarterly
Growing energy equals waste management
By Alisa Boswell
Staff writer A new project at Eastern New Mexico University has the potential to not only make waste water management more efficient for local dairies but to create energy at the same time. Professor of Chemistry Juchao Yan, who is head of the project, said most dairies treat their waste water through lagoons. But apparently, there is a better way, according to Yan, and that way is being done through a federally funded project in which the Portales university houses a flow away just north of its main campus where dairy effluents are being pumped to be combined with photosynthesis to create algae. “Now ... energy is the buzz word and when people talk about energy, they talk about renewable energy,” Yan said. The way it works, Yan said, is university faculty and students are combining fresh water from a well with dairy waste water, which, is kept in a small pond. The dairy waste effluents from that pond are pumped into the flow way where they are combined with CO2 from the atmosphere and photosynthesis to grow algae. Yan said all waste waters have the right nutrients of carbon, nitrogen and phosphorus needed to make the photosynthesis process occur. Photosynthesis is the process of converting light energy to chemical energy and storing it in the bonds of sugar. Yan said algae needs nitrogen phosphorous to be created and taking nitrogen phosphorous out of waste water cleans the water up. Eventually, the fatty lipids will be extracted from the algae to create biodiesel fuel. “The project we’re doing here has a dual purpose,” Yan said. “On one side, we are treating waste water and on the other side, we are creating energy.” Yan said so far, a local dairy called Moonstone (formerly Crosswinds) on New Mexico 202 is teaming up with the university by providing them with their waste water. He said he hopes to get other local dairies on board with the project as well. “We are really hoping to do something to help the dairy industry move forward,” Yan said. “Once we know the environmental impacts of algae growth, that will give us an idea of how to scale up for mass production of algae.”
Courtesy photo: ENMU Despite not being a research university, Eastern New Mexico chemistry and biology faculty are excited to be contributing to dairy waste water management while also providing an energy source.
The Algal Biofuel Project is a $365,000 project with Eastern New Mexico University contributing $65,000 and the National Science Foundation contributing the rest.
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Courtesy photo: ENMU Eastern New Mexico University has its own pond near campus where campus science faculty are experimenting with algae growth and waste water clean up.
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Clean produce properly to avoid contaminants The some apple demand for fresh cider vinegar produce has or baking soda increased in recent and a produce years as more brush. Add people are turning enough cool to fresh fruits and water to cover vegetables for their the produce nutritional value. you will be That increase in washing. Add demand has forced either three many suppliers tablespoons to import more per gallon of Photo: Metro produce from water of the other countries, which could be putting vinegar to the bowl or sprinkle about three consumers' health at risk. tablespoons of the baking soda into the water. It's best not to mix both the vinegar and Although the United States and Canada the baking soda, or you may end up with may have stringent standards for produce, a foaming, overflowing concoction thanks many other countries do not. Less stringent to the chemical reaction that occurs when regulations overseas can result in irrigation vinegar mixes with baking soda. water carrying sewage, pollutants and parasites to crops, and herbicides and pesticides may be Add the vegetables or fruit to the treated water used in abundance in foreign countries where and allow it to soak for around 10 minutes. such usage is subject to little, if any, oversight. Use a vegetable brush to thoroughly scrub the Fewer regulations means some farms pay produce. Some foods, like celery and lettuce, more attention to profit than to the purity have dirt or bugs trapped in their ribs and and safety of crops. The Pure Food Growers folds. Soaking and scrubbing can dislodge any of America states that the average American bugs. Instead of washing the entire head at consumes more than 10 pounds of insecticides once, wash lettuce leaves as they are used to and herbicides every year from produce. Many retain the vitamins and minerals. of these substances are proven carcinogens. After rinsing the produce, allow to dry before Thoroughly washing and soaking fresh produce eating. A salad spinner can help dry lettuce is the key to removing potential hazards from and cabbage leaves so they are not soggy. foods. Organic fruits and vegetables may be less risky, but even organic foods are susceptible to It is best to wash produce right before using contamination because of potentially unsafe it rather than washing it in advance. Moisture handling practices. encourages bacterial growth and hasten spoiling. Even foods that have a rind, such All produce should be washed before eaten. as melons, should be washed prior to eating Before cleaning produce, stock up on a few to avoid contamination from the rind to the supplies. You will need a large plastic bowl, flesh inside. (Metro)
The Dirty Dozen Certain foods are dirtier than others in terms of the pesticides they contain. However, foods that were grown without pesticides may still be contaminated by animal feces and bacteria from the soil and irrigation. That being said, here are the 12 foods that are most likely to contain the highest amounts of pesticide residue, according to The Environmental Working Group.
1. Apples 2. Celery 3. Cherry tomatoes 4. Cucumbers 5. Grapes 6. Hot peppers 7. Nectarines 8. Peaches 9. Potatoes 10. Spinach 11. Strawberries 12. Sweet bell peppers
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Dairy month about communities DairyMax Press release Join your local dairy farmers and raise a glass of milk to “Celebrate All Things Dairy,” for June Dairy Month. Throughout the 30-day celebration, farmers across Kansas, Oklahoma, New Mexico and Texas will share their successes, and tell their stories to the public about producing a quality, nutritious milk. This kind of dairy promotion is a tradition. For more than 75 years, June Dairy Month has promoted dairy consumption during peak milk production. Originally called National Milk Month, the celebration has evolved across the southwest with food demonstrations, festivals and parades. “Dairy farmers are very passionate about what they do each day, and it’s a great time to celebrate their hard work,” said Marty McKinzie, vice president of industry image and relations with Dairy MAX, Inc. “Without dairy farmers and their commitment to their family farms, we wouldn’t be able to enjoy the delicious, nutritious and abundant food we have today.” New Mexico can help celebrate June Dairy Month by enjoying healthy and nutritious dairy foods. June Dairy Month celebrates
the value of milk and dairy products as part of a well-balanced diet for every American, as well as the importance of milk production to the agriculture industry. There are 140 dairy farms in New Mexico that account for nearly $1,410 million in sales in 2013, according to the USDA’s National Agriculture Statistics Service. The 2014 theme expands beyond the farm to the fridge and dinner table. Throughout the month, promotion will also focus on dairy nutrition and eating healthy foods through farm family recipes and quick tips. “Dairy farming is a vital part of New Mexico agriculture,” said Jericho Sanchez, a dairy farmer from Veguita, New Mexico. “In fact, family farms like mine provide the milk, ice cream, yogurt, cheese and many other nutritious foods you purchase at the grocery store each week. We appreciate the support New Mexico residents provide our families.” In honor of June Dairy Month, New Mexico dairy farmers will celebrate with youth activities, community parades and festivals. Learn more about June Dairy Month at www.dairymax.org.
14 · Summer 2014 · Farm & Ranch Quarterly
In honor of June as Dairy Month, this entire edition of Farm & Ranch is dedicated to the dairy industry.
As a fun feature, Farm & Ranch staff sought out young area residents to give us insight on what dairy cows might be thinking or gossiping about with their fellow cows. Here’s a look at they came up with
The cow says … “What are you looking at? I’m just a cow.”
“I’m going to get milked soon, I just know it!”
Words provided by Joe Bustamante, 13
Words provided by Kaia Wong, 11
“Only seven spots, really?”
“That’s so ratchet.”
Words provided by Priscilla Urioste, 15
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“What are you in for?”
“I was eating a cheeseburger.”
“Come at me. I heard we have beef.” Words provided by Levi Lawson, 9
Words provided by Miya Hernandez, 14
“Dude, nobody cares! Go home!”
Words provided by MaKenzie Rose, 13
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Using probiotics to cure lactose intolerance
(Metro) -- Lactose intolerance is a result of the body's inability to digest lactose, a sugar primarily found in milk that is broken down into glucose and galactose by an enzyme called lactase. The body's inability to absorb lactose is caused by a deficiency of this enzyme.
Lactose intolerance can affect some ethnic populations more than others. For example, this condition only affects 5 to 20 percent of Caucasian Americans or Northern Europeans. However, 60 to 80 percent of people of African descent are lactose intolerant, and within Asian populations, lactose intolerance is the rule rather than the exception, with 95 to 100 percent of people of
Asian descent affected by this Lactobacillus bulgaricus, found, condition. for example, in all Probaclac probiotic supplements, Fortunately, all is not lost for are known to help lactose those with lactose intolerance digestion. These probiotics help who still want to consume to improve lactase synthesis in dairy products. According order to allow better lactose to dietitian and nutritionist absorption," explains Jolicoeur. Annie Jolicoeur, the quality and quantity of your intestinal Jolicoeur recommends bacteria can play an important Probaclac as the ideal solution role in your ability to tolerate since it provides probiotic dairy products. By taking complexes that are designed certain kinds of probiotics and specifically for every age group: consuming fermented dairy on children up to the age of 15; a regular basis, you can improve, adults (can be taken from the if not eliminate, many of the age of 15); and older adults (age symptoms of lactose intolerance 50 and up). that come with eating dairy. More information and advice "According to several studies, on probiotics is available at some probiotic strains, such as probaclac.ca. Streptococcus thermophilus and
Average amount of lactose in milk and other dairy products Food Butter Fresh cream Ice cream
Usual Serving 1 tsp (5 ml) 1 tbs (15 ml) 1/2 cup (125 ml)
Cheeses: Camembert Cheddar Cream cheese Cottage
1 ounce (28 g) 1 ounce (28 g) 1 tbs (15 mL) 1/2 cup (125 ml)
(2% fat) Grated Parmesan-1 tbs (15 ml) Milk 1 cup (250 ml) Yogurt 1/2 cup (125 ml)
Lactose Content (g) Trace 0.4-0.6 g 5g
Trace Trace 0.2 g 2.5-4.0 g
Trace 12 g 6g