3 frères, 120 vaches et une ferme qui fait tout elle-même

Three brothers, 120 cows, and a farm that controls almost every step, from crops to finished products. Today, we're heading to Ferme du Chalet in Acigné, near Rennes, to discover the daily life of Gurvan, Gwilherm, and Gwendal, three brothers who run and develop their family farm with their parents and team. Raising the cows, producing their feed, milking, storing the milk, processing it on-site, running the shop, dealing with the heat, and making investments: they explain to us in concrete terms how an organic dairy farm operates today. Part of the milk is processed directly on-site to make yogurt, desserts, and cheeses. This allows them to better add value to their production, create jobs, and control every step, from field to finished product. Thank you to the entire team at Ferme du Chalet for their warm welcome. Subscribe to Agri-Découverte to discover the people who keep French agriculture alive. Which episode would you like to see next: the harvest, milk processing, or a delivery route? #Agriculture #DairyFarm #Livestock #AgriDiscovery 00:00 From milk to yogurt in less than 24 hours 00:42 Three brothers and a family farm 01:45 How milk is preserved 04:04 Two methods for milking cows 05:10 Milk processed directly on the farm 06:34 Feeding calves and producing energy 07:11 Cow feed reserves 08:38 How much does a hectare of farmland cost? 10:02 Protecting cows from the heat 11:28 Preparing cows for calving 12:16 How grains are preserved 14:19 Getting to know each cow 16:20 The cow that produces 90,000 liters of milk 19:49 Products made on the farm 21:09 Where are the products sold? 22:38 Why process milk? 24:10 Upcoming episodes #Agriculture #Farm #Livestock #AgriDiscovery