In celebration of National Dairy Month, the IEEE Central Virginia Section is having a family social that will demonstrate the use of technology on a modern dairy farm.
Date: Sunday June 25, 2017
Cub Run Dairy (milking parlor)
9605 Dairy Rd.
McGaheysville, VA 22842
Time: 1:00 PM - 4:00 PM. Arrival time is not critical; Milking runs from 1 PM to 3 PM, the other demonstrations will also be available from 1 PM to 3 PM.
Activities and demonstrations:
There is a large meeting room upstairs with tables and chairs where the meal will be served. There is an observation room with large windows that overlooks the milking area just up from the meeting room. Milking can also be observed from the top of the steps at the open end of the milking area. The tractor/planter/combine demonstrations will be in the parking area.
Meal: Snacks and beverages will be available throughout the afternoon. A hot buffet meal will be served at 3 PM.
The meal will be a catered buffet with the following options:
Entree choices: Pork BBQ or Southwest Grilled Chicken Breast
Vegetables: Cole Slaw, New Potato Salad, Baked Beans
Beverages and Desserts
Positive RSVP at https://www.surveymonkey.com/r/J3VL73T. Your RSVP is required by Monday June 19 at 9 AM so the caterer can prepare.
Warnings and Limitations
Directions: Please see the Cub Run Directions page
About The Farm
Cub Run Dairy is a dairy and turkey growing operation in eastern Rockingham County. The owners, Gerald and Anita Heatwole and their son Monte and his wife LaVonne, invest in the future by using the latest technology throughout the farm.
The dairy operation includes about 525 Holstein cows that are milked 3 times per day in a new high-tech milking parlor completed late in 2016, plus calves and heifers to increase the herd and replace dry (cows do not produce milk during the last several months of pregnancy) and aging cows. Milk is produced for the Dairy Farmers of America cooperative.
The turkey operation grows turkeys for Virginia Poultry Growers Cooperative. There are 9000 turkeys in each of two growing houses. Turkeys arrive at age 5 weeks weighing 5 lbs. and leave at age 19 weeks and weigh about 45 lbs. when finished.
The milking parlor allows 48 cows to be milked simultaneously (in two rows of 24) by three workers. It takes about two hours to milk all 525 cows.
When a cow enters a stall to be milked, a sensor reads an RFID (Radio-Frequency Identification) tag in her ear so that the data collected from each milking is automatically tracked. A flow meter associated with each milker tracks the amount of milk produced and automatically disconnects the vacuum when the flow rate reaches a preset minimum, automatically dropping the milker from the cow.
If a cow needs special attention (typically post-calving) or breeding, the RFID tag is used to operate gates automatically to steer her into a holding pen.
Each cow and heifer wears a collar with a pedometer and transmitter that tracks her activity level and reports it to a computer via an antenna and receiver when she is in range. Low activity can indicate that the cow is not feeling well, has a sore foot, or other abnormality. Conversely, as cows come into heat their activity level increases, and the computer program identifies the optimum time to breed them.
Planting and Harvesting
Tractors and the combine/harvester are equipped with GPS so that planting and harvesting is performed accurately. In the hilly fields in this area, the GPS maintains position accuracy to about 1" when planting and harvesting. Precision planting allows fertilizer application to be varied when planting based on the soil analysis determined from satellite imagery.
Planters are programmed for the number of seeds to be planted per acre and will warn the operator if seeds are missed.
Grain storage and Drying
Grain is stored in multiple storage bins. Grains stored are corn, soybeans, and wheat. Grain is dried if needed to control the final moisture content. Real-time moisture measurements control the grain flow rate through the dryer to minimize the energy (cost) of drying the grain.
The temperature of the turkey houses is controlled to a curve based on the age of the turkeys. At 5 weeks, the houses are set to 72F, decreasing to 58F at 15 weeks and older. If the temperature is below the desired value, the houses are heated with propane. If the temperature is above the desired value, air flow through the house is increased by end fans (air tunnel). If air flow is insufficient to cool the house (e.g. on a hot summer day), distributed foggers are activated to provide additional cooling.
Photos of the Dairy
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