Contact: Marti Pupillo
(La Quinta, Calif. – January 19, 2012) Sweetwater Valley Farm of Philadelphia, Tenn., was named the 2012 Innovative Dairy Farmer of the Year during a ceremony this week at the International Dairy Foods Association's Dairy Forum in La Quinta, Calif. Owners John and Celia Harrison received the award, which recognizes U.S. dairy producers that apply creativity, excellence and forward thinking to achieve greater on-farm productivity and improved milk marketing.
The award is co-sponsored by IDFA and Dairy Today magazine. The Harrisons were nominated for the award by Jennifer Walker, director of dairy stewardship, Dean Foods Company, and James Drake, Dairy Direct farm relationship manager, Dean Foods Company.
Innovation and Creativity
Sweetwater Valley Farm includes a 1,000-cow dairy that will expand to 1,350 this spring, a small cheese factory, a retail store, a 5,000-square-foot event center called "The Udder Story" and farms tours that last year hosted nearly 13,000 visitors. In a variety of ways, the Harrisons demonstrate innovation and creativity at the farm level and in marketing their products.
The farm was the fourth dairy in the nation to install the AfiMilk system, which uses pedometers to track cow activity and detect when cows are in estrus. The system allows the Harrisons to plan breeding around the monitoring activity and operate with fewer people.
A new waste management system, ready to come online this year, will allow the farm to recover all sand for re-use and segregate solids that can be used as fertilizer. John Harrison estimates that the new system will virtually eliminate fertilizer purchases for the farm.
The farm's cheesemaking operation annually produces 200,000 pounds of more than 25 cheese varieties, including Colby, aged cheddars and flavored cheeses, such as Fiery Fiesta, Italian Pesto and Roasted Garlic Pepper. The Harrisons also sell cheese curds, which fly off the shelves of the retail store once customers taste the abundant free samples.
Fielding frequent questions from store visitors about how cows are raised and how milk is made, the Harrisons recognized a great marketing opportunity that evolved into the "The Udder Story." This 5,000-square-foot event center, completed in 2010, is divided to leave open space for meetings, banquets and weddings. The other half houses displays that show how feed is grown, how farmers used to milk cows by hand and how technology has evolved to allow modern milking parlors and robotic milkers.
The farm also offer tours, charging visitors $6 per person to visit the feed center, freestall barns, the milking parlor and the maternity and calf care center.
Sweetwater Valley Farm is featured in the January issue of Dairy Today magazine. http://www.agweb.com/article/cheese._cows._wows/
Previous winners of the Innovative Dairy Farmer title are Mason Dixon Farms, Gettysburg, Pa. (1999); Clauss Dairy Farms, Hilmar, Calif. (2000); Baldwin Dairy/Emerald Dairy, Emerald, Wis. (2001); Si-Ellen Farms, Jerome, Idaho (2002); Pagel's Ponderosa Dairy, Kewaunee, Wis. (2003); C Bar M Dairy, Jerome, Idaho (2004); North Florida Holsteins, Bell, Fla. (2005); KF Dairy, El Centro, Calif. (2006); Joseph Gallo Farms, Atwater, Calif. (2007); KBC Farms, Purdy, Mo., (2008); High Plains Dairy, Friona, Texas (2009); Haubenschild Dairy Farm, Inc., Princeton, Minn. (2010); and Brubaker Farms, Mount Joy, Penn. (2011).
A call for nominations for the 2013 Innovative Dairy Farmer award will be released this summer.
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The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation's dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies representing a $110-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA's 220 dairy processing members run more than 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85 percent of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States.