Discuss about the Iodine Concentration of Organic and Conventional.
One of the most significant problems that are existing in the market is the lack of fresh and pure organic products. People all over the world have become very health cautious and they want food that will give them proper health benefits. People are also falling sick due to the consumption of organic milk that is often affected due to the usage of the pesticides and the other artificial materials. So, there must be the introduction of a new business in the market that of organic milk production (Guthman, 2014).
One of the growing concerns of the modern day scenario is getting fresh, organic food. One major food item among them is milk. This is one of the most important food items that are needed by all the people belonging from different age groups (Lauer et al., 2018). This is such a food item that is needed by children, the teenagers, the young adults and the adults and the older people as well. Doctors prescribe milk to all these people for proper bone density and growth. However, people often purchase milk and other milk products but they of the overlook the process in which they are made. Nonorganic milk and the milk products are often available at a comparatively lower price (Flubacher, Sheldon & Müller, 2015). The nonorganic milk and other dairy products come from cattle that are reared in the concentrated cattle houses and are also given a lot of chemicals every day. These are pharmaceuticals that can cause many harmful diseases in human beings. These animals are injected with high dose chemicals that cause the optimum production of milk in the animals. This causes several diseases within children and other human beings as well. So, this assignment will deal with a new business idea of cultivating organic milk which will help the farmers on one hand and will provide fresh and disease free milk to the consumers (Ferreiro, Gayoso & Rodríguez-Otero, 2015).
The benefits that will be generated from this business idea are many and are of varied kinds. This will generate many advantages for the farmers and for the consumers as well (Maji et al., 2017). The first and the basic advantage is that the consumers will get more nutritional value from the consumption of the organic milk. Omega 3 is one of the essential nutrients that will be received by the consumption of the organic milk. There must be some SMART objectives that the framers must have while using this method of organic dairy farming.
Smart-these farmers must keep in mind that they are working for a very important business goal. Their goal is to serve fresh and disease free, chemical free milk to the consumer. The farmers will want to accomplish this goal by keeping in mind that they will have to use the sustainable resources. A good example can be the use of electric power (energy care). Farmers often use the diesel generators and these are often very costly. So, they can start using the biogas for the heating and the chilling purposes (?ubo? et al., 2014).
Earth care- The farmers must bring fresh fodder from the locally available resources of the village rather than going for the artificial conventional cattle feed or the artificial market animal fodder. The urine, manure and other wastes are to be collected n a compost pit so that there is no pollution due to these activities (Meier et al., 2015).
Measurable- The farmers have to measure the number of units that they want to produce. The farmers who will be switching on to this idea of organic dairy products have to be careful about the number of cows that they will be taking. They have to make the investment in a very cautious way. They have to select the right breed so that the money is not wasted on the wrong choice (Payling et al., 2015).
Achievable- This goal will be achievable when the farmers will have proper education and training; it is the duty of the farmers to be responsible enough so that they can get a proper idea about the animal management and the animal care. They have to be alert to the fact that there are some very special techniques that they need to learn so that they do not commit any mistake. They can go for many farmer workshops, campaigns, agricultural development centers and other such organizations that will give them.
Relevant- This is really the right time to switch onto this kind of an idea because there is really the need of fresh, organic food in the market (Garcia & Teixeira, 2017).
As the time is changing, the farmers have to switch over to the use of some technical and smartphone applications as well. They can learn the usage of some of the smartphone apps that will help them to use the app and damage their cattle in a very friendly and an easy manner. They have to make sure they are not exerting too much pressure on the cows for milking. They have to reduce the pressure on the cow and protect it from the painful milking process and at the same time they have to save themselves from the burden of getting up every single morning at an early hour like 5 or 6 am (Schader et al., 2014). They can switch over to the usage of a smartphone app that will help the farmers to move the cows to and from their grazing field very easily. They can also use the milking robot technology that will help the cows get milked very easily without being subjected to any kind of pain. The farmers will be still around the farms but at the same time will be able to save their time and energy for using it for other purposes.
The evaluation of the idea will be done by checking the sale at the end of the year. This can be done by seeing the exact amount of milk that is being sold to the customers. They will be able to evaluate it best by taking feedback and opinions from the customers. This will help the farmers to know how much they have been able to improve themselves and whether the customers are being satisfied by their services or not. If the farmers find that the customers are switching their choice from the nonorganic milk and milk products to the organic milk, then the business firm can be assured of the fact that their business idea has been feasible and it is well accepted.
Conclusion
Thus, it can be concluded that this business of producing organic milk is indeed a very good business idea and it can be used for generating many good values, both for the customers and the farmers as well. However, the business cans only flourish properly if the farmers should be educated and trained properly. They must know how to handle the cows properly and also maintain overall sustainability.
References
?ubo?, J., Foltys, V., Haš?ík, P., Ka?ániová, M., Ubrežiová, I., & Krá?mar, S. (2014). The raw milk quality from organic and conventional agriculture. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 56(5), 25-30.
Ferreiro, T., Gayoso, L., & Rodríguez-Otero, J. L. (2015). Milk phospholipids: Organic milk and milk rich in conjugated linoleic acid compared with conventional milk. Journal of dairy science, 98(1), 9-14.
Flubacher, M., Sheldon, G., & Müller, A. (2015). Comparison of the Economic Performance between Organic and Conventional Dairy Farms in the Swiss Mountain Region Using Matching and Stochastic Frontier Analysis. Journal of Socio-Economics in Agriculture (Until 2015: Yearbook of Socioeconomics in Agriculture), 7(1), 76-84.
Garcia, J. M., & Teixeira, P. (2017). Organic versus conventional food: A comparison regarding food safety. Food Reviews International, 33(4), 424-446.
Guthman, J. (2014). Agrarian dreams: The paradox of organic farming in California (Vol. 11). Univ of California Press.
Lauer, M., Hansen, J. K., Lamers, P., & Thrän, D. (2018). Making money from waste: The economic viability of producing biogas and biomethane in the Idaho dairy industry. Applied Energy, 222, 621-636.
Maji, S., Meena, B. S., Paul, P., & Rudroju, V. (2017). Prospect of organic dairy farming in India: A review. Asian Journal of Dairy and Food Research, 36(1), 1-8.
Meier, M. S., Stoessel, F., Jungbluth, N., Juraske, R., Schader, C., & Stolze, M. (2015). Environmental impacts of organic and conventional agricultural products–Are the differences captured by life cycle assessment?. Journal of Environmental Management, 149, 193-208.
Payling, L. M., Juniper, D. T., Drake, C., Rymer, C., & Givens, D. I. (2015). Effect of milk type and processing on iodine concentration of organic and conventional winter milk at retail: implications for nutrition. Food chemistry, 178, 327-330.
Schader, C., Jud, K., Meier, M. S., Kuhn, T., Oehen, B., & Gattinger, A. (2014). Quantification of the effectiveness of greenhouse gas mitigation measures in Swiss organic milk production using a life cycle assessment approach. Journal of cleaner production, 73, 227-235.
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