Robert Digitale, THE PRESS DEMOCRAT
With gray skies drizzling upon him, Doug Beretta rode his all-terrain vehicle back to the milking barn after doctoring a downed cow.
The brown-faced Jersey had calved the day before and looked healthy that same night when Beretta checked on his animals. But the next morning the cow wouldn’t stand and showed signs of milk fever, a potentially fatal malady caused by low calcium levels in the blood. So Beretta, whose green overalls quickly became streaked with manure, slowly injected a solution of calcium and phosphorous into one of the cow’s veins. About an hour later the animal was back on its feet.
If only the third-generation farmer could find such effective medicine to turn around a struggling organic dairy industry.
Over the last 12 years, North Bay dairy farmers like Beretta have switched in droves from conventional milk production to certified organic operations. The conversions allowed them to earn a premium price for their milk and to gain more stability for their businesses as the market for conventional milk weakened.
But the U.S. today is awash in organic milk. Farmers have seen prices fall, and many worry whether their processors will keep taking their product.