Innovation runs in the family
This Quebec dairy combines scale, efficiency and a specialized market.
In the 45 years that the Landry family’s been in the dairy business, their farm has recorded many milestones. Two of the most important took place within the last two decades. In 1982, the family began producing milk according to the strict and specialized requirements of the kosher market. In 2003, they switched from a traditional parlour setup to a hightech robotic milking system.
Taken together, these two innovations have allowed the St. Albert, Que. family to achieve a remarkable growth trajectory. When Jean-Marie Landry first started in dairy, he began with 15 cows. Today, his sons Daniel, Carl, Yves and Eric milk 1,087 cows. In terms of milking herd numbers, this works out to a 9.9 per cent annual compounded growth rate between 1963 and 2008.
What makes milk kosher
“About 65 per cent of our production today is kosher,” says Daniel Landry, who notes the family earns a small premium for serving this specialized market. “Kosher production is different in many ways; for example, a cow can’t produce kosher milk if they’ve had surgery. There is also no production or shipping on Saturday, which is the Sabbath.”
A central requirement is that milk from kosher animals must not be mixed with milk from non-kosher animals. This requires that the Landrys ensure the segregation of their two streams of milk – from barn to truck. Rabbinical supervision is essential. Currently, two rabbis work in tandem virtually around the clock to ensure the eligibility of the milking herd, the integrity of kosher/non-kosher segregation and Sabbath observance.
While the focus of kosher production is those who observe Jewish dietary laws, kosher food also enjoys a strong following among other consumers who simply value its rigorous production protocols. By some estimates, these consumers might even outnumber those who keep kosher for religious reasons.
Robotic system means quality of life
When the family traded in their milking parlour for automated production, they might have expected it would change how they work. In fact, the robotic milking system installed in 2003 has been a lifechanger for both the cows and those who care for them.
“The first thing is, it's much easier to work with the cows,” says Landry. “There is no strain; there is no stress. Everything
in the barn is very relaxed.”
In the parlour system, milking hundreds of cows was extremely labour intensive. Since the robotic system allows cows to present themselves for milking at times of their choosing, significantly less labour is needed. As for the challenges of getting organized for daily 5:00 a.m. milking, that’s changed, too.
“If you’re a little late getting there, that’s okay,” says Landry. “The cows will start without you.”
Over the years, the Landry family has embraced new production technology and new market opportunities. With their robotic production system humming along, the workload is manageable. With nearly 1,100 cows contentedly producing, growth is no longer a priority.
Daniel Landry believes the family will sit tight for a while and enjoy what they’ve built. “The future that I see,” he says, “is spending a little more time with our families.”
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