The options, costs and outcomes of forage crops and outwintering in Aberdeenshire will be tackled at the next Deeside Monitor Farm meeting, which is now open for booking.
The open meeting, Forage for Thought, starts at 12 noon on Wednesday 3 December at the Mid-Deeside Church Hall, Torphins. Kirsten Williams from SAC Consulting will help attendees explore forage crop options and consider costs for outwintering on their farms.
Kirsten has delivered a Monitor Farm Scotland Innovation Project, ‘Maximising the Potential of Forage Crops in a Challenging Climate’ and will be revealing the results at the meeting.
It includes case studies of four farmers growing and using a range of 10 forage crops last winter. The project gave the farmers a deeper understanding of their forage systems, including cost of production, nutritional analysis, nutrition advice, insight into the animals’ requirements and the supply from the systems.
Attendees will hear more about the project and its outcomes for outwintering cows and calves in an interactive session led by Kirsten including videos, information and questions.
The meeting includes a visit to Little Maldron and Meikle Maldron farms with Duncan and Claire Morrison, the Deeside Monitor Farmers. Attendees will see in-calf cattle on deferred grazing and bales, then cows and calves or in-calf heifers on kale and bales, with the chance to question Duncan on the benefits and challenges of his forage systems.
The final part of the meeting will see Kirsten interview the four Aberdeenshire farmers, with opportunities for the audience to ask questions about forage crops in the NorthEast.
Peter Beattie, Monitor Farm regional adviser, says: “I am looking forward to hearing the results of this innovation project, and from the four farmers involved - Duncan Morrison, Jonny Stewart, Robert Marshall and Alex Stephen. It will be a great opportunity for attendees to find out how they got on, and Kirsten’s session will be informative and thought-provoking for anyone considering the cost of outwintering their cattle.”
Booking is essential for catering purposes; tea and coffee with funcy pieces are available from 12 noon, with stovies served with neeps and kale towards the end.
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