KNYSNA NEWS - While many small and medium-sized farms face financial hardship in today's agricultural environment, Charlesford Farm near Knysna stands out as a model of success.

Nestled in the scenic Knysna River Valley, this farm has combined traditional farming practices with value-added production and agritourism to maintain financial sustainability.

Under the leadership of Cathy Shearer and farm manager Cobus Erasmus, Charlesford Farm exemplifies resilience and innovation in a challenging economic landscape.

Adapting to change
Cathy's connection with Charlesford began in the late 1980s when she joined her aunt, Gwen Devenish, who had managed the farm for many years. Gwen ran a diverse operation that included dairy cattle, racehorses, and polocrosse events.

By the time Cathy inherited the farm in 2002, however, the traditional dairy farming model had become increasingly unprofitable due to rising costs and slim profit margins.

To keep the farm financially viable, Cathy diversified the farm's operations. While maintaining the dairy herd, she added a beef herd and a piggery. In 2016, she opened the Charlesford Farm Meat Co & Deli, an on-site processing facility that allowed them to sell fresh, locally produced meat. 

Cathy also partnered with Cobus Erasmus to purchase Spurwing Farm near Rheenendal, adding 150 hectares of arable land to the operation. This expansion allowed them to sell grass to the lawn industry. 

At the same time, they ventured into agritourism, building a peaceful campsite along the Knysna River with 13 sites and seven self-catering cottages. This tranquil getaway has attracted nature lovers and those seeking respite from urban life.

Leveraging technology and expertise
The diversity of Charlesford Farm demands up-to-date knowledge and advanced management tools. Cathy and Cobus use technology to maximise efficiency and stay ahead of agricultural trends. They participate in local farming groups and seek expert advice to navigate challenges.

Farm management software is central to their strategy. For dairy operations, they use DeLaval DelPro, while the piggery is managed with PigCHAMP. These systems enable the farm to track animal performance, optimise feeding, and enhance livestock health and productivity.

In breeding, Cathy and Cobus focus on improving genetics. They evaluate their Jersey herd at the Outeniqua Research Farm to assess traits like milk production and longevity. This data-driven approach ensures steady improvements in cow productivity. Similarly, they've invested in genetics from the Pig Improvement Company (PIC RSA), which has significantly boosted growth rates and feed conversion in their piggery, allowing them to remain competitive.

Sustainable practices for long-term viability
Sustainability is at the core of Charlesford's farming practices. Cathy and Cobus are committed to minimising synthetic fertiliser use, improving soil health, and optimising resource efficiency.

Their dairy cows rotate over 75 hectares of irrigated kikuyu pasture, using strip grazing to prevent overgrazing and promote soil health.

The farm also produces its own silage from maize and lucerne, reducing feed costs for both pigs and dairy cows. After the 2016 listeriosis outbreak, which drove up pig feed costs, Cathy and Cobus began producing their own maize silage and sourcing dairy by-products like milk and yogurt to feed their pigs. This cost-effective approach ensures a balanced diet for the pigs.

Additionally, manure from both the dairy and piggery is spread on pastures, enriching the soil and reducing the need for commercial fertilisers. They also plant nitrogen-fixing legumes in pastures, further enhancing soil fertility and reducing reliance on synthetic inputs.

Diversification for resilience
Charlesford's ability to adapt to challenges has been key to its success. In 2016, Cathy and Cobus expanded the piggery by building a new facility for 300 sows. However, the collapse of the third-party pork market forced them to pivot.

Instead of continuing with their original plans, they invested in an on-site meat-processing unit, allowing them to add value to their products and supply local restaurants and hotels with high-quality, locally produced beef and pork.

This flexibility extended to their agri-tourism venture as well. By constructing the campsite and cottages themselves, Cathy and Cobus minimised debt while gradually increasing the farm's revenue streams.

Focus on animal welfare and longevity
At Charlesford, animal welfare is a top priority. Cathy and Cobus practise a more lenient culling policy than most farms, allowing their dairy cows to remain productive for an average of five lactations and their sows for four to five parities. This focus on longevity ensures that animals are productive for longer, boosting the farm's profitability.

The farm also prioritises animal health by selecting cows and sows based on desirable traits like fertility, milk solids, and overall fitness. This results in healthier, more active animals, which in turn enhances overall productivity and minimises stress.

• Glenneis Kriel is a senior agricultural journalist for Farmer's Weekly. Her ventures into agricultural journalism started out by chance, more than 20 years ago, when someone suggested she freelance for the magazine, which turned out to be her dream job. Her passion is to write stories that inspire greatness and make people evaluate the way they are doing things.

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