Transformation, that was the topic of the general assembly of the natural cheese dairy Tegernseer Land.
The need to change means that the cheese dairy products should all bear the organic seal by 2024.
Miesbach / Tegernseer Tal -
The Tegernseer Land cooperative set out for the organic label back in 2018.
At that time, the decision was made to make the cheese dairy an organic business in the long term.
But whether this is the right direction was heavily disputed.
Because so far only four of the 20 suppliers have the seal of approval.
The quality of the milk is consistently excellent.
But for the organic label it must not be tethered.
The need to have a playpen requires large investments that not every farmer can afford.
Nevertheless, the decision has now been made to switch to organic, and quickly.
It should be done by the end of 2023 or 2024.
Forcing farmers to build large stables is putting pressure on them
At the general assembly of the cooperative in the Miesbacher Oberlandhalle, the chairwoman of the board, Sophie Obermüller, showed how difficult this decision was. It feels like the whole world is in a great process of transformation, she noted. Agriculture undoubtedly also needs transformation: “We are no longer harnessing oxen.” But with the argument of animal welfare and the compulsion to build stables, politics and trade put farmers under enormous pressure, Obermüller made clear. This will mean that companies that have shaped the townscape for centuries will have to give up because they cannot shoulder the investment for a new building. Or that farmers sell land in order to pay for the required playpen. The question arises: "Is that sustainable agriculture?"
Mission not finished yet
Ultimately, under the pressure of the market, the cooperative had no other option than to opt for the organic seal.
There were many discussions with the farmers concerned.
“We don't want to lose any business,” emphasized the chairman of the supervisory board Georg von Preysing.
The ex-mayor of Gmund took over the leadership of the supervisory board last year in order to bring the natural cheese dairy into a safe channel after some turbulence.
He actually only wanted to stay in office for a year, but the mission is not over yet.
This applies to Preysing as well as to auditor Erhard Gschrey, who was appointed to the board in 2020.
Both agreed to extend their term of office by one year and were elected unanimously.
“We want to bring processes to an end,” explained Preysing.
The transformation to an organic farm is one of the difficult points.
The dairy has been offering organic milk since July 2019, and recently also organic pots.
This can be done with the milk that comes from the four organic farmers.
The remaining 17 companies have to find their way.
All of them bring their animals to pasture in the summer, many to the alpine pastures. "We give a very clear promise to maintain the combination husbandry," explained Obermüller.
Means: stable and pasture.
Anyone who allows their cattle to run outside in winter can also receive an organic seal with a traditional stable.
so Obermüller.
Good result despite the corona crisis
But as much as the issue of organic has preoccupied the cooperative in the past year, the company had to struggle with the corona crisis.
The catering in the Haus am Reißenbichl had to close, the tours did not take place, the shop was empty, employees on short-time work.
Despite all the adversities, the cheese dairy team generated an annual surplus of 177,000 euros.
A result that Katrin Schulz, auditor of the Bavarian Cooperative Association, paid tribute to: "It is a huge achievement to achieve such a result under such conditions."
No dividend possible
In view of the success, the board would have been only too happy to distribute a dividend to the 1,750 comrades. But in this case, the cooperative would have had to pay back the funding that the company received as Corona aid. Therefore, the surplus is now going to the reserves. The participants in the general assembly - 114 members had come - did not grumble. On the contrary, there was much applause for economic success in the difficult time of crisis. Despite Corona, the cheese dairy gastronomy is now in good hands. As reported, Evi and Michael Raphelt have leased the gastro area. "This is high-quality cuisine that goes well with the dairy", Obermüller stated with satisfaction. After the long lockdown, there is again a lot of activity: "We are on the right track."