1. Ecological Day GBFW 15
Highlights of Three Organic/Ecological
Tarrah Young, Green Being Farm
Roy Love, Roy’L Acres Farm
Johannes Schneider, Saugeen
Facilitated by Phillip Woodhouse
22. Roy’L Acres Farm is a small family run
business in Grey Highlands (100 acres).
Our goal is to grow a variety of produce that
is natural, GMO free, pesticide free and
grown completely without the use of
We use only organic practices and strive to
operate with sustainable methods.
Our use of companion planting allows nature
to do what it does best.
Our practices enrich our soil, our plants, our
plates, our bodies and our planet.
23. We are passionate about growing vegetables
that taste the way nature intended; full of
colour and flavour and that remind us of what
real food is.
As local producers we aspire to have a close
relationship with our community and our
consumers, to provide transparency and
understanding of where food comes from and
how it is grown.
As we continue to grow we realize that being a
small-scale producer is essential in staying true
to our practices, the quality of our produce and
maintaining a personal relationship with our
30. WHAT ARE MICRO GREENS?
MICRO GREENS ARE THE SEEDLINGS OF
VEGETABLES AND HERBS
MICRO GREENS ARE HARVESTED WHILE
YOUNG, AFTER THEY FORM THEIR “TRUE
REQUIRE SOIL & LIGHT
7-21 DAYS OF GROWTH BEFORE
PACKED FULL OF FLAVOUR
Flax (golden & brown)
Kale (blue, green & red
Kohlrabi Purple Vienna
33. NUTRITIONAL BENEFITS
USDA published study in Journal of
Agriculture & Food & Chemistry
4-6 X more nutrients than the
mature leaves of the same plant
Higher levels of Vitamin K, Vitamin
C, Vitamin E, Lutein & Beta
41. GROWING DEMAND
The Tremont Cafe
The Georgian Bay
The Bruce Wine
Sisi on Main
The Lily Pad
The Flying Spatula Diner
The Flying Chestnut
100 Mile Store
46. Our Operation
Really two businesses: an organic Dairy
farm with about 65 Holstein cows on 400
acres (and 300acres rented) operated by
the Huesing Family, Ingo and Sabine and
their son and daughter in law Hauke and
The processing plant is owned by Sabine
and Ingo and myself, we started that
business about 20 years ago when we
were farming together. I was always a
little more involved in the dairy, so now I
manage it. We have 1 full time and 5 part
time people working there. Sabine and
myself are included in the 5 part time.
47. Our Operation
The dairy is located close to the cow barn
and milk is transferred via a pipeline.
The plant processes the milk that the
farm produces into yogurt and kefir.
Saugeen Country Dairy was established
about 20 years ago.
49. Our Operation
When we began we processed 500-1,000l
per week, now it’s more like 10,000l.
We market our products mainly through
distributors to stores across the country.
During the last two years we have been
processing about 550,000 liters of milk
50. Our Operation
We chose yogurt and kefir because they
are relatively simple products to
manufacture. We did not choose organic,
we have always been organic- it is who
we are, we would not do it any other
Marketing is the most important part
of on farm processing.
Organic obviously helps to stand out a
Every company must find their own
way of marketing but: Unless the
product sells it’s not worth your
Establish a product in the
marketplace that people want to
It should taste good
The price should be reasonable
People should feel good about buying it
(healthy, local , organic, animal friendly
It must be consistent in quality
There is the practical aspect of marketing:
We use distributors for most, approx
95% of our sales. It would be simply
impossible to market it directly to
the stores. Stores don’t like it (too
much traffic at their loading dock and
in their office) and it would cost way
We only take our products to the local
stores in Durham, Markdale and
Some farmers think distributors are bad
because they charge a lot just for
delivering their products to the stores.
We think we need them, we gladly
accept the cost.
One can only do so much: farming and
processing are full time jobs,
distributing is yet another job and it is
better outsourced in my view.
We took the slow approach: mostly
word of mouth advertising. We were
determined and able to keep our
debt under control so nobody could
force us to meet impossible sales
It does take time and patience to
establish a brand in the marketplace.
On farm processing comes in many
shapes and sizes, in our case it would be
impossible to sell the amount of product
locally because we specialize in only two
We always stayed away from the big
chains because we feel it is a bad match.
We a very small and they are very big.
We prefer to deal with small independent
stores and chains through our
distributors. The result of this is that our
products are sold throughout the country,
mostly in health food stores.