Since we are currently losing the rawness of food due to growing technological development and use, it is important to take advantage of the experiences that the Gir Cow Gaushala offers in order to preserve and pass along the same idea to the future generation. Not only does it walk you through the entire process of how organic milk, curd, buttermilk, and veggies are produced, but it also identifies a source that is still accessible.
With the same goal in mind, our VB – Ashish Wadhwani traveled with his family to experience the whole thing and to also give his daughter the opportunity to love and appreciate it as the future of the nation.
Vibhor, the brains behind the entire farm and a computer science engineer, had planned to assist in a thorough and strategic exploration of the Gir Cow Gaushala. Since the farm’s beginning four years ago, they have grown more than 20 different sorts of veggies and currently have a total of 80 dairy cows. They employ a total of 15 individuals, of whom 6 are entirely responsible for overseeing the process of milking cows and everything linked to it, while the remaining 11 are assigned to the farm.
Vibhor and his wife not only gave a tour of the entire farm but also assisted in emphasizing the practices of how organic food is derived and produced until it reaches the final consumer. The tour started with learning about the milking process and how fresh milk is obtained from the Gir cows they have. The entire milking area is strategically designed with a parallel space for walking and cows tied on both sides of the parallel space and compartments drawn in front of them where they are fed. They maintain a very natural environment for the cows and explain how they do not tie cows except during the milking process. They concentrate on how each cow receives proper nutrition, and individual attention is given to each cow and its nutrition. They have laid a sieve because there are times when dry fodder has soil present in it and to prevent the cows from consuming it, they use a layer of sieve that only leaves the healthy green fodder for the cows to eat.
They are committed to furthering the breeding of the cow species. A separate room is set aside for the process of packing milk and making butter from it. No aluminum utensils are used in the entire process that occurs in that room, and the entire process is carried out with the use of biogas, which maintains the nutritional content quality. Aside from that, it is used to make ghee and buttermilk. The milk they provide is living milk that is delivered within 6- 10 hours.
They have a biogas plant that is also used for converting milk. To avoid ticks, they have chickens that eat them, and this interconnected ecosystem is carefully designed to lay and fulfill the criteria of self-sustainability. The tour was also focused on demonstrating how butter is made, with the important factor that everyone remembers being that hygiene is the top priority throughout the process. The yellowness that results from the breed of cows demonstrates its uniqueness. The churned butter is washed and heated using biogas before being packaged for delivery.
The tour then focused on the farms and the variety that is available to explore, where no chemicals, fertilizers, or pesticides are used, and thus organic fresh vegetables are delivered. The vegetables are so fresh and organic that they are delivered to customers directly from the harvest. To contribute to the freshness, a drip irrigation system is used, which effectively distributes water throughout the farm. To spread the natural methods, they use fly traps on their farms to keep flies away from the vegetables. The price aspect is not that high but varies slightly, and the price variation is only due to the organic ways in which it is used.
Further exploration of the farm focused on how the fodder is grown on the farm itself, which has a high content of nutrition and protein, and 4 acres of land is dedicated to growing healthy and best fodder for the cows. The farm’s overall goal is to provide organic products while reducing the number of contaminated products delivered to consumers. They not only want to deliver, but they also want to show the entire process of how the product is made, so everyone is invited to see and experience it first-hand.
The entire idea was to communicate how organic products are delivered to them, and the vision must be chosen. What they want to communicate is communicated through their high-quality products, which are delivered directly from the farm with complete transparency.
Related information:
Hand churned Gir Cow A2 Ghee: ₹3000/litre
Gir Cow A2 Milk: ₹100/litre
Seasonal farm fresh organic veggies – Rates vary depending on the season.
Website – www.kinayafarms.com
If you want to visit this farm – Call- Mr Vibhor – at 91-76654-66657
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