Photo Credit: Jasper Hill Farm
Photo Credit: Jasper Hill Farm, Greensboro, Vermont (USA) and AgriCompact Technologies GmbH, Germany
>>7500 - seventhousand-five-hundred<<
This is the number in 2016 of #dryhay round #haybales - to be found at the "Randi Albert Calderwood Cropping Center", East Craftsbury -, that the great staff of #artisan #award-winning raw #milk cheesemaker Jasper Hill Farm, Greensboro, Northeast Kingdom of #Vermont with partner Andersonville Farm, West Glover, produced with the unique state-of-the-art #technology Hay Dryers Compact which was installed on the said site at the beginning of June 2015.
7500 TOP Quality #hay #bales -
Our heartfelt Congratulations!
So come and join us celebrating this second anniversary diving into details like e.g. interviews with Mateo & Andy Kehler of Jasper Hill Farm, partner James Coe, TV, press, media to understand the #philopsophy and motivation - the "Why?" .- behind it all:
"Meaningful work in a place that we love
with the people we love!
"Love and Respect for a place" is the motto of Jasper Hill Farm's strong sense of community and they put it on their #cheeses:
>> A Taste of Place <<
#AgriCompact #haydryers stand for #healthy #feed and #food choices and therefore provides the #groundstone for their clients which empowers them to improve the health and well-being of their animals, the people as well as securing their working landscape in their communities and for generations to come. As a result, our calling card are satisfied customers!
AgriCompact Technologies GmbH proves to understand the values of integrity and ethics celebrating the principles of respect for the #environment , #stewardship of the #land , #leadership, #teamwork , #sustainability , #durability , #innovation and #technology together with their clients.
Just as simple as it is paramount:
>> Have a good Hay! :-) <<
Sabine Zastrow & Marco Tonelli
AgriCompact Technologies GmbH - Germany - www.haydryers.com -
"Did you know?
Our baskets are full... of bright green dry hay! Thanks to our Randi Albert Calderwood Cropping Center we are able to harvest our local pasture grasses and preserve them for feeding our cows all year round. This innovative technology and the hard work of our cropping team means that we can make our own high-quality feed in a way that enhances raw milk quality and elevates our taste of place."
Jasper Hill Farm
Photo Credit: Jasper Hill Farm
"Our solar powered Hay Dryer Project allows us to dry the hay when it is at its peak for nutritional density, and we can then store it for the colder months. Using the Hay Dryer, we can remove the amount of water that days of sunshine would take in about six hours and preserves the nutrients, aroma and color of the hay. As Andy Kehler says, "It's an investment in quality, we're basically trying to manage microbial communities, and dry hay promotes a very distinct microbial community as compared to fermented feeds."
Jasper Hilll Farm
The documentary piece on WCAX TV by Judy Simpson, Channel 3 news, WCAX: "New Facility makes Hay while the Sun doesn´t shine" - featuring award-winning gourmet raw-milk cheesemakers Jasper Hill Farm, Vt, USA and AgriCompact Technologies GmbH, Germany, producer of the cutting-edge hay drying technology -is not online anymore - but you can still read the transcript further down:
By Judy Simpson
EAST CRAFTSBURY, Vt. -
"All the dry weather this summer is stunting hay growth in some areas, but Judy Simpson found a new facility that's helping produce hay no matter the weather.
Jasper Hill Farm in Greensboro produces international award winning cheeses. In 2014 founders Andy and Mateo Kehler purchased Andersonville Farm, right up the road, to increase milk production. There is a total of 500 animals.
It all comes down to the cows. To get the best quality milk to make the award winning cheeses, what the cows are fed matters a lot. Kelher says the key is dry hay. "Dry hay has a fundamentally different microbiology than fermented feeds like silage, corn silage, haylage -- the microbial ecology of raw milk really is a sum of the practices on a farm and that microbiology really forms the quality of a cheese," he said.
To make sure there is a constant supply of dry hay, the Kehlers spent almost a million dollars to build a 6-thousand square foot, state-of-the-art hay dryer. "We purchased this technology which is the first of its kind in the U.S. from the Reggio Emilia region of Italy, where Parmigiano Reggiano is produced," Kelher said.
It is powered by a 150 Kilowatt rooftop solar array, which can produce 100 bales of dry hay in 36 to 48 hours of sunshine versus the 4 to 5 days it usually takes to dry the hay in the fields.
"We have been able this summer to harvest as soon as 48 hours of mowing," said James Coe, who manages Andersonville Farm and the hay dryer.
Bales are loaded in with about 20 to 30 percent moisture content. They are placed on holes in the flooring. "We load the facility with 50 bales on each side. We close the doors -- it is a well insulated building -- and then we hit "on" to our hay dryer. We estimate the amount of time we believe it will take to fully dry it. We stand back and let it do it's work and we go back to the field and continue,"Coe said.
It takes anywhere from 8 to 16 hours to dry the bales to zero-percent moisture. Kehler says this year they will produce about 7,500 bales, which is more than enough to feed the cows for the year. "There is nothing worse than being at the mercy of the market in a season where production has been terrible, and you don't know what you are going to be feeding your cows heading into winter -- that is quite stressful and that stress for us is over," Kehler said.
Kehler sees this facility as part of an infrastructure to support the dairy operations producing milk that are going into cheeses aged at Cellar at Jasper Hill Farm. He calls it an investment in quality."
>> jasperhillfarm Introducing our 2016 marketing campaign! This year we've featured the native pasture grasses of Vermont to celebrate the completion of our newest production facility--the Eureka Cropping Center. The Cropping Center features a hay dryer, hay fields, and an ample hay loft, and was built by @haydryerscompact, who came all way from Germany to build this unique facility--the very first of its kind on American soil. Hay is an integral part of our cows' diet, and the installation of this facility gives us a lot of control over our own feed supply — paramount in maintaining a quality milk source for artisan cheese. The ECC will support grass-based dairying in the Northeast Kingdom for generations to come. Artwork by the talented @natalya_zahn. <<
AgriCompact Technologies GmbH - Energy & Technology, Germany
AgriCompact Technologies will be more than happy to set up YOUR hay bale drying project now!
Contact Sabine Zastrow:
+49 175 2714468 or with a first approach you may like to talk to our client Jasper Hill Farm, Architect and Project Manager James Coe:
+1 (802) 673-4184
Our email us: firstname.lastname@example.org - Have a good Hay!