|
Richard and Peggy Sechrist
Fredericksburg, Texas
SUMMARY
 50-head
beef cattle herd
750-1,000
pastured chickens per month
Certified
organic beef and poultry sold to "natural foods" outlets
BACKGROUND
It is fitting that Richard and Peggy
met at a Holistic Resource Management class Peggy was teaching in 1994, as the
couple credits holistic management as key to their accomplishments. After they
married, the Sechrists went through a process of setting three-part holistic
goals for their ranch. Now, every decision rests on a clear foundation.
The Sechrists established a management-intensive
grazing system for cattle on their dry Texas ranch. They use all organic practices
for herd health and low-stress handling techniques. A few years later, they
added pastured poultry and egg production to the ranch after an 18-month stretch
without measurable precipitation took a toll on their grazing pastures.
To market their products, they created
a separate company, Homestead Healthy Foods. They built a customer base through
mail-order sales, local phone orders, farmers markets, booths at fairs and shows,
and small health food stores. Recently, they began selling beef and chicken
through the Internet and natural foods distributors that reach 6 percent of
the country.
PROFITABILITY
Asked whether their changes in production practices and organic certification
have increased the profitability of their ranch, Peggy responds positively.
"Definitely," she says. "Our distributors understood 'organic'
and now understand 'grass-fed,' " a distinction that translates to higher
returns.
Having their own outlets to consistently
reach the local retail market, taking advantage of a booming wholesale market
for their chickens and being able to distribute their beef through health food
distributors all contribute to their financial success. They found other ranchers
who meet their production standards from whom they can obtain beef if drought
affects their supply.
ENVIRONMENTAL STRATEGIES
The yearly average rainfall of 26 inches can come in short bursts in between
long dry spells. The Sechrists work within the dry cycles by maintaining their
pastures in native grasses. They graze three herds of cattle - one-year-olds,
two-year-olds and a cow-calf herd - in a planned rotational approach.
Rotating the herds is based on a
fairly sophisticated system of monitoring plant growth and recovery. The cattle
are grass-fed, with alfalfa hay as needed as a supplement. The cattle don't
receive any antibiotics or synthetic treatments.
"Our basic herd health is excellent,"
Peggy says, adding that the local vet is amazed. "He feels that our pasture
management is the most important factor."
COMMUNITY, OUTREACH, QUALITY OF LIFE
Despite their long hours, Richard and Peggy share information with other ranchers
at workshops and conferences, and serve on leadership and advisory committees
to sustainable agricultural programs.
Their marketing approach has brought
them in closer touch with their community. At their store and through direct
sales, they talk to people about nutrition and food system issues. "It's
gratifying to hear our customers express their appreciation," Peggy says.
"We want to build and serve a regional market, because that is our vision
of a sustainable market."
All profiles
 Top
|
