Our first year Bioscience (Food) students were recently taken on a field trip to Laverstoke Park Farm owned by South African Formula One racing champion Jody Scheckter.
The 2,500 acres in Hampshire is certified as biodynamic and organic. They believe Healthy Soil = Healthy Grass = Healthy Animals = Healthy Meat & Milk = Healthy People. The soil food web holds the key to it all. Laverstoke Park has established the only licensed Soil Foodweb laboratory in Europe to assist in the verification of how the biodynamic principles they apply to their system of farming affects the taste and health of the food they produce. They are now referred to as the 'University of Organics'.
For the majority of the students this was the first time they had come face to face with chickens, pigs, cows and Indian water buffalo (imported from Africa!). They had an opportunity to view an example of a food production flow from farm to fork through first and second transformations - buffalo mozzarella. We saw the buffalos being milked and how the milk is processed into mozzarella balls, and had the opportunity to taste the milk and one of the ice creams they make from it. This gave the students an invaluable opportunity to see practical implementation of the Food Hygiene Regulations, more specifically, the Food Standards Agency's guidelines for milk hygiene on a diary farm.
Buffalos are incredibly tactile and love a cuddle - that's if you can negotiate the incredible horns. At Laverstoke they have installed a mechanical massage arm, very similar to a carwash brush. This provides endless comfort to the buffalos whilst they wait between milking sessions. Arguably another reason why the milk tastes so good.
Due to its much higher fat melting temperature than cow's milk, the non-homogenised milk is full of small fat droplets. Buffalo milk contains around 8% fat whereas cow's milk only 5%. It is much lower in cholesterol though, and less prone to oxidative damage.
Laverstoke Park Farm process all their own animals on site in their multi-species fully EEC licensed state-of-the-art abattoir constructed with the welfare of the animals as a priority. Jodie employed the services of Temple Grandin, a Doctor of animal science at Colorado State University who has high functioning autism, to design the unit and process flow, consequently everything is painted the colour of the earth with no unnatural noise. Reducing animal stress to the absolute minimum in the lairage, cooling the carcass slowly over a 24 hour period and hanging beef for up to 41 days is the secret to high quality. To compliment the abattoir, they have their own dry-cured bacon and smoking facility, as well as a charcuterie. The grazing fields are planted with no fewer than 23 different herbs; this not only has a positive effect on animal health, but is carried through into the taste of the meat.
We had the opportunity to view a free range chicken coup from the inside, the smell was a bit much for some, yet it did not put anyone off buying the eggs. Everyone was amazed at how relaxed and inquisitive the laying hens were. From the chickens we walked to the piggery where many sows had very young babies not ready to be shown to the outside world by mum. We learnt all about good animal husbandry and all the different breeds on the field, including wild boar. These are kept well away from human viewing points due to their aggression, after all, they are considered wild. A few electric fences separated us from them so we were able to get a good look at them.
Our day concluded in their farm shop where we sampled South African delicacies such as biltong and dried sausage. There is no more space left on the farm shop walls for any more taste award certificates!
Story by Adri Bester - ESBE Food Technologist (London Food Centre)
Posted: 23 November 2009
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