From childhood, I worked in the Fermas countryside.

I studied 1994 Agricultural School.

Responsible for day to day farming operations with a team of three Responsible for milking and maintaining a 400 head dairy herd.After 12 months of work I went to Buckinghamshire, herd of 400 Holstein cows are housed in free stalls with sawdust on mattresses. The cows are milked in a 34:34 herringbone parlour with an automatic backing gate. Calving takes place mainly during the summer and autumn. The cows are fed on a diet of grass silage, maize silage, citrus peel and concentrates including soya hulls, rapeseed (canola) meal, wheat feed, wheat distillers, molasses and minerals. Working as part of a three man team as required.Carrying out various daily farming tasks.Helping with harvesting. In a traditional milking parlour, cows are milked at least twice a day, usually 12 hours apart. Close to the usual milking time, the cows line up to enter the milk parlour. First the inspects each cow, then he cleans the four teats on the udder before attaching the milking machine cluster. This helps to ensure no foreign material gets into the milk, and it stays high quality. The milking process starts and the milk is piped directly from the cow to the bulk tank where it is quickly chilled.