Cheese, Yoghurt and Butter Making
This 3 day course guides the trainees as to how to produce both hard and soft cheese, yoghurt and butter and provides the ingredients for the participants to make their own.
€200 - incl lunch - 3 day course
Course Content:
Next CourseDates: 4th-6th April Longford, 5th-7thSeptember Co Tipperary
Day 1:
- Introduction to milk and milk composition
- Manufacture of Gouda style cheese
- Manufacture of Yoghurt
- Microbiology and starter bacteria
- Manufacture of Buttermilk and Soft Fresh Cheese
Day 2:
- Evaluation of products from Day 1
- Students hands on manufacture of Cheese and Yoghurt
- Salting/Brining of Cheese
- Other cheese varieties
Day 3:
- Evaluation of products from Day 2
- Manufacture of Butter
- Manufacture of downstream products using soft fresh cheese
- Design of Premises and Regulations
- Overview including Q & A Session
Outcomes:
Students will have the theoretical and practical knowledgeto make both hard and soft cheese, yoghurt and butter products and be advised of the plant and equipment required to produce.
Organic Sheep Production
Thistraining daywill focus on selecting the most suitable breeds of sheep for organic production and discuss disease , parasite controls and the co-ordination and marketing of organic lamb in Ireland.
Cost €50
Course Content:
Next Course Date: Mon 4th April, Kilbeggan, Co Westmeath & Thurs 7th April Cork area.
- Ram feeding and pre tubbing management
- Pre and post tubbing management of ewes
- Condition scoring. Managing energy balance
- Pre and post lambing - how and what to feed ewes
- Weaning lambs and reducing stress - growth checks
- Feeding and finishinglambs - outdoors and indoors
- Weights for local butchers and multiples/why different carcases are required
Outcomes:
Participants will gain increased knowledge and understanding of suitable sheep breeds that perform best in Organic Farming. Course will concentrate on animal health and cost effective feeding regimes.
Beef Finishing & Suckler Management
This 1 day course will focus on costeffective nutrition management for Suckler and beef finishing, the course will involve ration development, grassland management, condition scoring and practical health management.
€50 incl Lunch - 1 day
Course Content:
Next Course Dates: 5th April Kilbeggan, Co Westmeath and 9th April Nano Nagle Centre, Mallow, Co Cork
- Condition scoring suckler cows. Managing energy balance
- Feeding freshly calved cows and maintaining production
- Optimum calf growth rates
- Selecting breeding heifers/traits etc
- Suitable diets for finishing housedsteers and heifers
- Appropriate grass/other plants forfinishing stock
- Butchers finishers versus Abattoir finishers - what each require
Outcomes:
The outcome of the day will give people an opportunity to access experienced organic information that will help them make decisions on breeding and planning ahead while meeting and networking with other organic farmers.
Organic Pig Management
This 1 day course will focus on developing feed ration for organic pig production, including weaner and finishing rations. Also the course will cover the benefits of clover to reduce feed costs.
€50 - 1 day
Course Content:
Course date:6th April Durrow, Co Laois
- Boar selection and management
- Making the most of your sows
- Condition scoring. How and when. Managing energy balance
- Sows feed requirements. Pre and post farrowing
- Feeding your breeding gilts
- Feeding strategy for slaughter pigs. Two different methods
- Producing finished pigs for your customers requirements
Outcomes:
you will have developed a deeper understanding of the options for feed rations and alternatives available to reduce costs
Organic Dairy Management
1 day course on cost effective nutrition management for dairy cattle, course will involve ration development, grassland management, condition scoring and practicalmanagement replacement selection.
€50 - 1 day
Course Content:
Next Course Dates: 8th April Nano Nagle Centre, Mallow, Co Cork
- Post Calving Management and Optimum Feeding
- Feeding the lactating cow for maximum efficiency
- Calf management pre and post weaning
- Feeding bulling and in-calf heifers
- Is there a case for finishing dairy bred steers?
- Condition scoring cows. Managing energy balance
- reducing lameness in an organic herd
Outcomes:
You will be able to manage your herd to optimum cost effectiveness with regard to rations, grassland and herd selection.