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Event provides up-close look at today's dairy industry

Monday, August 20, 2012

By Rep. Paul Anderson

A good-sized crowd of nearly 100 was on hand Aug. 15 at the Melecha Dairy Farm near Westport to learn more about the dairy industry in Minnesota. Among those in attendance at the Minnesota Milk Producers’ event were seven members of the House of Representatives. The weather cooperated nicely as a cool breeze kept those on hand comfortable as we toured various parts of the dairy set-up.

Todd and Louise Melecha were gracious hosts as they discussed different aspects of their operation. Around 900 cows are milked three times a day, and their herd’s rolling average is just under 24,000 pounds. The cows are milked in a “double 16” parlor featuring a floating floor that’s hydraulically adjustable to allow for an optimum height for the milking staff.

A relatively new addition to the operation is a roller-type system that squeezes enough liquid out of the manure so it can be used again and again. A series of presses separates the solids from the liquid, with the liquid then being pumped out to a pit to be spread on crop land as fertilizer. The solids, after going through the roller system, have a moisture content between 60 and 70 percent and can be re-used as bedding in the barns. So far, according to Todd, the system has been working very well.

The dairy industry, like other livestock operations, is currently facing a challenge with high input costs that are a direct result of the drought that has devastated parts of the Corn Belt. Prices of feedstuffs such as soybean meal and corn have risen substantially this summer as the heat and lack of rain have reduced the size of the nation’s corn and soybean crops by millions of bushels. Hay is also expected to be in short supply with the price rising accordingly.

I’ve received several questions regarding the status of churches being able to conduct fund-raising dinners such as they’ve done in the past. Contrary to reports some have heard, the Legislature did not pass any laws that would outlaw such church functions. In part, the law reads: “food prepared for weddings, fellowship meals, or funerals conducted by a faith-based organization using any building constructed and primarily used for religious worship or education is exempt from licensing.”

Such things as community celebrations are a bit more complicated. Such events, even if held at a church building, are exempt for licensing requirements EXCEPT that a “certified food manager or a volunteer trained in a food safety course” must train the food preparation workers in safe food handling practices. A person can become a certified food manager/volunteer by attending a class offered by the University of Minnesota extension. It may be a good idea for churches to have someone take the course and become certified.

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