Maple Hill Dairy Farm

Since the age of 15 I have worked at the Dairy Queen in Montvale, NJ. The Montvale Dairy Queen was opened in 1957 by a family with the last name of Stoll and since then it has remained in their family. Unlike a lot of Dairy Queens that are indoors the one I work out is essentially a free standing “shack” that uses windows to receive people’s orders and where people receive their ice cream and other treats.

Today an increasing desire from consumers is to have healthy and organic product offerings. While

As an alternative to the industrial food chain which is now prevail in the US, the organic food chain emphasis that “nature rather than the machine should supply the proper model for agriculture” (Pollan 131). The idea of “organic” is best demonstrated by farms that raise diversified species in a traditional way and target at the local market. However, most of the “organic food” people consume today is produced from the “industrial organic” farms which belong to the industrial food chain instead of the ideal organic food

Waters Bottling Company produces different kinds of products depending of the market segments. The company has subdivided the global market share into different segments and produced products depending on the needs of the people. Every product is strategically positioned with an aim of satisfying consumer needs. The company has developed new products, which are healthy for consumption as they contain nutrients needed for daily needs of the body. Although the product is ergonomically designed, it is cheaper for any consumer to afford (Pinson, 2008).

Now, I would like to discuss the benefits that our organic-based business will offer to our target customers. First, as far as the functional benefits are concerned, one of the key factors is that organic produce offers the consumer a healthier option when it comes to one’s eating habits. In regards to chemicals, organic produce refrains from using any kind of synthetic pesticides, fertilizers, fungicides, herbicides or synthetic preservatives and additives. As such, the amounts of hazardous residues within organic foods are basically restricted to the lowest amount (“Organic”, n.d.).

Long time ago, the idea of organic food was something ridiculous, nobody cared. But after proved the nutritional benefits and better taste of organic food, many farmers become interest in grown organic food. The article Beyond Organic by Eliot Coleman said that “Now that the food-buying public has become enthusiastic about organically grown foods, the food industry wants to take over.”

Once upon a time farms were founded and generations carried on the task of sowing the fields and milking the cows. Hay’s Shore, at the foot of the "Second Lake" on Mississippi Lake, was where iconic James Duff’s farm was in the early 1840’s. William (Bill) Duff ran the farm and a retail dairy on the 11th line. Duff’s Dairy, as it was called was later taken over and sold to John Hays in 1918.

The cost of organic food can be 20 percent to 50 percent more than conventional foods due to limited supply, special handling, and required certification (Rubin 1). All organic food must be produced without synthetic pesticides and genetic engineering. The use of sewage sludge as fertilizer and irradiating food to

When purchasing organic produce, one might notice that there are noticeable physical differences between organic and non-organic produce. For example, when looking to purchase a banana, most of the organic ones come in various shapes and sizes whereas the non-organic ones look relatively the same. The explanation for the variety of shapes and sizes is unprocessed produce that is treated with growth enhancing substances. While the U.S Department of Agriculture overlooks the

Since 2006, the demand and market for organic food and drinks has been increasing exponentially. The demand for these organic products is growing much faster than the supply. Consumers are more interested in where their food is coming from and how it was made. “The latest data shows organic sales in Canada have tripled since 2006 to 3.7 billion dollars a year.” (Global News). There are not enough farms in Canada that produce and supply organic products to meet the high demand. It takes approximately three years for an average farm to convert to an organic farm. However, the whole farm does not have to be organic, a portion of the farm can be converted to organic while the rest operates the way it was previously. The demand curve has shifted

The food industry allows consumers to choose from a wide variety of products. However, most food corporations fail to tell the story behind their food. Is this secrecy due to their methods in creating their products? Conventional farming is America’s leading source of food production. Yet, the controversial practices used in conventional farming, may lead American’s to question if this is the only farming source that can feed our nation. Since 1972, organic farming has been creeping up the success ladder and demonstrating the methods involved can withstand the food demands of our nation. With the rising popularity of organic farming, U.S. citizens now have the option to purchase wholesome food. Consumers curious about purchasing organic goods should be aware of the notable differences between organic and conventional practices. The significant differences between organic and conventional farming include; animal welfare, health, and environmental. With the given information, consumers will be able to make informed decisions about their food purchases.

On October 5th, 2017, the class went on a farm tour at La Luna Dairy Farm. This was my first time being on a dairy farm and learning about the production of milk as I have never experienced anything like this. On the way to the farm, Courtney was driving and I was the navigator and at times we thought that we were lost because we were in the middle of nowhere. After missing one of the turns and looping back, we finally made it to the farm where the class was meeting. As soon as I open the door, the smell of manure assured me that I was in the right place. I could not get use to smell, however, at times I would be distracted that the smell was not bothersome to me anymore.

With the world’s population continuing to increase, the demand for food is higher than ever. This increase in food demand also calls for more efficient ways of growing and providing the food. Two methods that are very controversial are the organic and conventional method. While many people support the organic method because of its known benefits, others feel that it is an over inflated industry that cheats consumers out of their money. But recently many studies have disproved those critics. These studies prove that Organic food is a better choice than conventional because it is better for the environment, avoids the use of chemicals, and is generally more beneficial.

While playing the BSG I found the best strategy was the best-cost provider strategy. Using the best-cost strategy allowed me to continue using a decent amount of superior material while also offering prices that were below or around the same price as my competitors. My shoes where not the highest quality or most expensive, but it was also made with a small amount of superior material so it was also not the cheapest made shoe available. This strategy worked best because it attracted buyers who wanted a good quality shoe but did not want to pay high quality prices. Since there were so many companies offering the same product, offering a medium-quality product at a lower price helped my company to gain more customers and market share. A focused differentiation strategy worked least well. Concentrating on one niche results in a company missing out on potential customers. Competitors working outside of the niche will eventually find ways to match the firm’s capabilities in serving the target niche. If the wants and needs of the target market start to switch over time, entry into the focused market can become easier for competitors as people look for different products and services.

This report is based on the farm management 103 farm visit to Ashley Dene Animal Research Farm. All the material present below is taken from Beef and Lamb NZ Genetics, Central Progeny Test Results and by word of mouth from the Ashley Dene supervisor Chris Logan.