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12 CapitalPress.com June 2, 2017 Platt’s Oak Hill Dairies grow, diversify For the Capital Press Jack Platt’s dream was al- ways to own a dairy, some- thing that’s difficult to do in Southern California, where he was raised. Now he owns two. He married Marilyn in 1975 and within a few years moved to Corvallis, Ore., and started a dairy on 25 acres with 150 first-calf heifers. Nine years later, in 1987, they moved to Independence, Ore., where they bought 100 acres and milked 350 cows. Today Platt’s Oak Hill Dairy milks 1,600 cows three times a day and raises its own replacement heifers. “There are just so many variables in the price of milk and the cost of feed that we have virtually no control,” Jack said. “That’s why we grow as much of our own feed as possible to help control our production costs.” In 2004, the Platts took a deeper plunge and started an organic dairy in nearby Turn- er, Ore. Organic was growing fast and it seemed a good time to diversify. Managed by Tim Baker, the Turner dairy milks 1,000 cows three times a day and farms 2,400 acres in Turn- er and at its heifer facility in Klamath Falls. Baker gets nervous when rain persists, delaying plant- ing and the day the cows can be let into pasture. The USDA requires organic cows get at least 30 percent of their dry W ATER M ASTER S ERIES AND E VERGREEN S UPERIOR S ERVICE & D ESIGN • All your needs for irrigation parts service • We build custom equipment for your special needs. • Hose replacements & fusion repairs • Transport Tanks • Rental Returns & Used Equipment • Dairy Waste Equipment intake from pasture grazing at least 120 days a year. They’ve also had to find al- ternatives to traditional medi- cines including garlic oil for infections and diatomaceous earth for worming and doing away with lice. “These cows are athletes,” Baker said. “In the summer THANK YOU TO THE DAIRY FARMERS OF OREGON & WASHINGTON Truck Equipment WE APPRECIATE YOUR PAST BUSINESS AND LOOK FORWARD TO BEING OF SERVICE IN THE FUTURE. • Full Service • Alterations • Dump bodies • Hoists • Farmbeds • Flatbeds Contact us anytime for a confidential discussion to buy or sell. D17-2/#7 10910 Portland Rd. NE • Brooks, OR Call: 503-792-3739 • Fax: 503-792-3738 Photos by Brenna Wiegand/For the Capital Press Tim Baker checks in with calves at the organic side of Platt’s Oak Hill Dairies, which he manages. The 1,000-cow Turner, Ore., operation raises calves to 6 months before transferring them to its organic heifer ranch in Klamath Falls. Ore. David Wood, CCIM John Lee, ALC PRINCIPAL BROKER PRINCIPAL BROKER 503-983-1585 dwood@ccim.net www.oregon-ag.com 503-245-9090 johnlee@remax.net www.oregonfarmbroker.com RE/MAX Advantage Plus - Farm/Land/Dairy Division D17-2/#7 By BRENNA WIEGAND time the cows will walk two to four miles a day going in and out of pasture and have lots of muscle. They are prob- ably healthier than I am.” In addition to the inspec- tions required for convention- al dairies, organic dairies are subject to an exhaustive year- ly certification. “The audit can take two to three days and involves ev- erything from the seeds to the feed to what we use to wash the milking parlor walls — all of that must be approved before we can use it,” Baker said. A big part of their suc- cess lies in their employees, Marilyn Platt said, and while managing people is one of the most difficult parts of dairy farming, some of their em- ployees have been with them more than 25 years. “Communication is neces- sary to keep employees happy and motivated and need to know they’re appreciated,” Marilyn said. “They take pride in their work and we try to treat them how we would want to be treated.” Nevertheless, as in most areas of farming, labor issues have dairy farmers seeking more automation in the milk- ing process. Baker, general manager of the organic side of Platt’s Oak Hill Dairies, in the milking parlor. Everything from the crops that are planted to what substance is used to wash the milking parlor walls must be approved before use. “Things have changed so much; we used to be happy with 50 pounds average per cow and now we expect 90 pounds,” Jack said. “With all the changes in genetics, nu- trition and overall design of facilities, I don’t expect it to stop there. “It has its ups and downs, but we are proud to be part of the dairy industry,” Jack said. “Milk is still the purest of foods, whether organic or not.” Field trips are helpful in giving the public a taste of how their milk is produced. “We’ve always tried to run an honest, ethical business and we feel we’ve been bless- ed because of that,” Marilyn said. “The best part of dairy- ing is being able to spend quality time with our family, watching our four girls grow up and seeing our grandchil- dren enjoy life on the farm.”
