Farm Systems for Professionals
This training gives agricultural professionals hands-on experience and knowledge on the working operations of farms. The focus is on dairy and produce farms. This training will focus on fall farm activities such as cover cropping, harvesting, fall manure management, equipment and fall herd management. Completion of this course will giveprofessionals a basic understanding of farm system operations and concerns during the fall months.
FALL SESSION- This training will focus on fall farm activities such as cover cropping, harvesting, fall manure management, equipment and fall herd management.
DAY 1: At Norwich Farms looking at the topics above for a tie stall facility with a small land base and conversion of grazing to purchased-feed.
DAY 2: At VTC Farm looking at the topics above for a free stall barn with cropping land, to include conventional treatment protocols with specific Fall mineral requirements.
DAY 3: AM- At VTC to look at the above topics on vegetable and fruit production farms. PM- Field trip to a produce farm.
Specific topic area will include but are not limited to the following:
• Biosecurity (farmer’s general expectations of external people visiting farms)
• External pressures (economics, regulations, neighbors-odors, etc.)
• Cattle/livestock behavior
• Cattle age groups and different managements
• Manure Management and Cover cropping
• Crop and feed management
• Using ‘tact’ when offering recommendations
• Basics of cattle reproduction and health considerations (dry cow, mastitis, lactation, gestation periods, etc.)
• Types of dairy livestock (species), Types/species of otherlivestock (beef, poultry, etc.)
• Feeding aspect of farming (bunkers, ag-bags, feeding equipment, head gates, etc.)
• Logistics of movement of equipment and animals around the farm. Use of barnyards, equipment use: skid steers, tractors, irrigation, green houses, alley scrapers, gutter cleaners, manure pumps, etc.
• Considerations for clean water diversions from the livestock/ barn
• Anaerobic Digester at VTC
• Organic Farming, Organic Standards and transition to organic
• Food Safety Act Requirements, specifically FSMA, GAP certification and CAPS
• Safety around the farmstead, including around the manure pit, equipment, etc.
• Efficient farm designs
• Standard vegetable productionset-up including greenhouses, fields and processing
CONTACT: See more information at http://www.vtc.edu/ag-course/farm-systems-professionals-fall , register at http://events.vtc.edu/Register/FarmSystemsFall or contact (802) 728-1525 or