Commercial Opportunities for the Jersey Breed

By Prof Malcolm Stansfield

Having been a keen admirer of Jersey cattle over the years – infact, even a Society member as a school boy, the recent opportunity to be one of the judges for the National Jersey Herd Competition was not only a privilege, but a real eye-opener.

The “top” herds are not only operating profitable milk producing enterprises, but selling surplus stock to other producers, so increasing the genetic merit of the breed as a whole. Many are prepared to help test young bulls - a vital need for the progress of any breed.

The skilled introduction, in recent years, of genetics from around the world has produced herds with the potential to produce 7000 litres, 6.0% BF and 4.0% Protein. The animals have much better udders and body capacity than I remember, but have retained their fine temperament, sound feet, impressive longevity and high feed intake in relation to body weight. Trials confirm that Jerseys have a high capacity to chew and so more efficiently convert nutrients and especially fibre into milk. Given the opportunity, they eat small but frequent meals, regularly feeding the rumen and so increasing food utilisation. The top herds were certainly allowing this to happen - with adequate forage availability in mid summer, with some having to buffer feed due to wet weather.

The breed appears to well suit Spring calving situations, utilising predominantly grazed grass and also the more intensive housed systems with higher levels of concentrate feeding, complete diets and alternative forages. Jerseys also fit well into cubicle housing previously designed for “other” breeds - which have increased in size and often outgrown the facilities!

Sound management and husbandry appears to be effectively controlling the often quoted problem of milk fever. The incidences of mastitis are, as expected, related more to management practices than to breed. Not all bull calves need to be destroyed at birth, some are being reared and successfully marketed as quality veal with a few others reared for cross breeding, even on Black & Whites!

Despite the concern in some circles regarding high intakes of dietary fat, other discerning consumers do appreciate the pleasure of consuming (particularly on special occasions) such treats as high quality desserts, yoghurts and ice-cream. Cheese making from Jersey milk has been somewhat of a challenge over the years, but now appears to be feasible, with a high market potential.

There is no doubt the Jersey cow, or at least most of them, are particularly photogenic and with a good pastoral backdrop can produce images that are ideal for the marketing of milk and dairy products.
If I were just starting a career in agriculture, rather than coming towards the end, I would be more than keen to establish a Jersey herd, to get involved in added value products and even rejoin the Society! It would be great to eventually enter National Competitions, but even with skill and dedication, it would take many years to be even half as good as this year’s finalists!