AGRICULTURE AND THE PROCESS:

Not many people are aware of what really goes into food that is needed to survive today. Over 2 million farms cover America’s rural landscape. It's a complicated process for farmers. A cow itself cost about $900-$3,000. https://www.theprairiehomestead.com/2014/03/family-milk-cow.html. They also have to purchase the right ingredients to feed the cow in order to boost production. It requires daily maintenance to care for not only a cow but the entire farm as well. Most farms are managed by family corporations, partnerships, etc. One farm in the U.S. can feed over 100 people if it’s harvest properly. The global population is consistently growing and is expected to be nearly 10 billion in about 30 years, which means more food would need to be produced on farms than now. Positive agriculture trade is balanced through the United States goods they import. In 2016, nearly 14 billion dollars were exported around the world. https://www.fb.org/newsroom/fast-facts) Although the farmers do the most work when it comes to planting, properly handling and growing the crops they receive a small amount of money for it. Only 15 cents out of every dollar, ranchers and farmers receive from cropping. They receive a small amount because of materials for production, wages, marketing, transporting, etc. America’s farm and ranch families are likely to produce the safest and affordable food for Americans and others who purchase across the country.

MTSU has a substantial agricultural department. https://www.mtsu.edu/agriculture/ This department gives students the opportunity to learn and understand business operations, production, and the science of agriculture. It also provides hands-on experience there are several farms, a dairy, four greenhouses, a fermentation lab, and a horse science center. Students not only feed the cows but milk the cows, pick up and haul the milk, process the milk, and deliver it to campus for other students to consume. The farm is located just a few miles from campus. It raises several crops such as soybeans, crops, and hemp. Students are also actively involved in horticulture and garden production while also gaining the knowledge of sanitary and regulatory practices. The milk processing place is located on campus and is connected to the agricultural building. Students and faculty work at this plant. The milk is processed and prepared in the bottle through high-quality machines. The greenhouse

facilities are available for conducting faculty-directed field, greenhouse

trials, and teaching farm operations. The MTSU horse science program provides horse science education where students care for horses, observe horses behavior and train them. The horse science center is for lesson horses and breeding herd. It also has teaching arenas, a jump course, and 60 stalls. The Horse Science center shares over 100 acres within Tennessee Miller Coliseum and is a venue that is worth over $20 million.

In fact, one of the newest farm laboratories of MTSU was built in 2011. It is part of the $4.4 million farm improvement project. It has over 400 acres, a registered Angus herd, student gardens, a place where bees are kept.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MTSU MILK VS OTHER:

MTSU Creamery milk is one of the first to carry the Tennessee Milk logo on their products that are sold to the public. The other dairies are in Crossville and Tennessee-based Sunrise Diary. This logo will help MTSU creamery publicize their milk locally. It will also help consumer feel confident about the product because it’s in the state Department of Agriculture administers the program. The logo includes a blue circle outline with a thicker red circle inside that has “TENNESSEE MILK” and then an inner circle with the 3-star graphic red flag on an old milk bottle shape. It was stated that soon other dairy’s will have that logo as well.

 

 

 

 

 

 

 

 

 

 

 

 

 

STUDENT WORKER LIFE:

Student life plays a huge role in the preparation of MTSU’s famous milk. Students not only receive payment for their work but they receive the education they need to benefit their life after school. Working for MTSU dairy, students learn a little about the industry and it is perfect for students who look to make the industry a career.

Farm Laboratory Director, Matthew Wade thinks education is first.

“It's fun being a part of a product that is so well known,” Wade said. “But our main goal is to push out educated students.”

Students have to be at the MTSU dairy farm, located ten minutes by car from campus, every morning at 5 am and every evening around 3:30 pm to milk the cows. It is peaceful for some morning workers working in a rural area at such an early time. Madison Caudill, MTSU Junior, usually plows the bedded pack barn when she works on the farm.

  “It's very satisfying,” Caudill said smiling and breathing in the air. “To come out here and work in a field when its peace and quiet makes me happy.”

At 5 am the students feed and prepare feed for the cows. Most of the time it is corn that MTSU farmers grow themselves at the farm. They also clean around the farm and most importantly milk the cows. This process of milking the cows that need to be milked takes about 2 hours. The same exact process is done around 3 pm in the evening with another group of dedicated students.

The huge difference between morning and evening at the farm is when students arrive at the farm at 5 am a couple of days throughout the week, a different group also arrives to transfer milk prepared prior from the farm to the MTSU milk processing lab. Students there process the milk with 20-year Creamery vet and now MTSU’s Creamery Manager, Steve Dixon.

Karah Wilson, MTSU Junior, majors in Food and Nutrition Science but also dedicates her time to the lab when she is not in class or studying.

“Steve makes the schedule really flexible so that it works for all of us,” Wilson said. “I like being able to enjoy working.”

Student workers at the processing lab label, bottle, and box the milk for shipping to different locations. They start this process around 6 am and finish around 3 pm with the inclusion of spotless cleaning of the equipment for 2 of those hours.

According to Dixon, he has about twelve dedicated student workers who swap in and out daily between classes when it is time to work. MTSU milk won the award for its taste but it was the work behind the taste that matters too.

“I have a sense of pride when it comes to our work,” Dixon said. “I care about how we work and I’m proud to be behind an award-winning product.”

MTSU’s student-produced milk is now around Murfreesboro; being used at local creameries like Hattie Jane's Creamery and being sold on campus at Dwight’s Mini Mart and P.O.D’s all over campus. Other local stores off campus also take part in selling MTSU milk.

According to Matthew Wade, the school plans on expanding the retail of their famous student-produced milk to bigger venues in Tennessee. The pint-sized bottles will be also be enhanced to half a gallon and gallon containers. More work for the students but with more work comes more responsibility and for the students who are looking at Agricultural Science as a career, it's a move that will further benefit them.