Fall

Falling temperatures, ever shorter days and the colorful colors of the forests make it unmistakably clear: autumn has arrived and with it a time of change and preparation. Just as nature is preparing for winter, there is also a lot of work ahead for our mountain farmers. Final turning work is being carried out and mountain huts are being renovated to prepare them for the harsh weather conditions. Alpine summer is now also over for the animals on the alpine pastures. During the traditional cattle drive, they are led back to the pastures in the valley before they spend the winter sheltered from the weather in the barn. This will also require maintenance measures at the local farm. For mountain farmers, autumn is once again a time of transition and intensive care for their farms and nature.

Burning the piping heaps

As we showed in summer, so-called swerving is necessary to preserve and protect alpine pastures. Klaus Schreyer and his friends cut down and shred selected trees and pile branches and heavy pieces of tree on top of each other. After about two to three weeks, these pickets are then incinerated. Transport would simply not be economical, as it would only be possible on foot or by helicopter due to the inaccessibility of the area. In addition to the renewed growth of the areas by the pivoting piles, the burning also prevents pests from nesting in the swirling material and infecting the adjacent forest. If burning occurs, the project must be officially reported in advance, strict legal requirements must be complied with and surrounding fire control centers must be informed. Otherwise, the fire and massive smoke development could trigger unnecessary rescue operations.

Weather resistance and sustainable structures

Building maintenance in the mountains is a constant challenge, as the weather is significantly harsher at higher altitudes than in the valley. Regular renovation work is therefore unavoidable, particularly on roofs, which must be re-covered approximately every 20 years. The weather sides of the huts must also be well protected. The Mayr family uses pine shingles from their own forest. Thanks to their sawmill and their son's craft training, they are able to carry out the work on their own. Another important aspect is barn maintenance: floors and walls are regularly cleaned with hot water to ensure hygiene. The Hölzl family has also converted their old stable into a playpen, which offers the animals more space and better access to the outdoor area. Despite the high personal contribution, the financial burden remains high and leaves behind a certain degree of uncertainty, which is also reinforced by frequently changing legal requirements.

The farewell to alpine summer

The cattle drive marks the end of summer for mountain farmers and their livestock — a deep-rooted tradition. For the Leitner family, who cultivate two alpine pastures, the cattle drive follows a well-organized grazing cycle: The young animals start in April on the lower-lying Niederalm, then move to the Hochalm and return to the Niederalm in late summer before being brought back to the valley. In this way, every alpine pasture is optimally grazed. The downforce, usually at the end of September, requires the support of the whole family and several helpers. The weather, food supply and water sources on the alpine pasture influence the exact time. The festive decoration of animals, originally a sign of an accident-free summer, is part of this tradition. The alpine drive is a cultural event that celebrates the connection between humans, animals and nature.

Traditional milking in the barn

Traditional milking in the barn requires the farmer to go from cow to cow and start the milking equipment directly. This method enables close contact with the animals, which means that health problems such as udder inflammation are quickly identified. The proximity also creates a special relationship between farmer and animal, which many farmers appreciate. However, this type of milking is physically demanding, as you often work in a stooped position. The heavy milking utensils must also be cleaned regularly, which is time-consuming. Despite the emotional connection, milking in the barn is exhausting and labor-intensive due to these factors.

Milking parlour — a more efficient option

The milking parlour offers significant advantages in terms of efficiency and ergonomics. Here, several cows can be milked at the same time, which greatly speeds up the process. Regina Hölzl milks around seven to eight cows at once, saving up to two thirds of the time compared to the traditional method. Since you work while standing, the physical load is lower. However, the milking parlour requires high investments and sufficient space. In addition, a playpen must usually be available so that the cows have easy access. Despite the efficiency benefits, the construction of a milking parlour is therefore mostly dependent on economic factors and long-term goals.

Traditional milking in the barn