There is some evidence of the presence of Jersey cattle in scattered areas of Italy in the 19th century. However, in the mid-1980s, a more significant importation of Jersey cattle took place from the United Kingdom and Denmark and from 1990 the numbers of Jersey cattle have consistently increased. Jerseys started the Millennium with a high reputation and popularity in Italy.

In 1993 there were 157 herds with 2075 cows milk recorded, producing in 305 days, 4339 kg with 5.72% fat and 4.11% protein. In 2002, there were 532 herds and 5499 cows producing 5290 kg milk with 5.46% fat, 4.09% protein ( percentages are given weight on weight – weight on volume percentages are 5.78% fat, 4.21% protein).

The average number of annual registrations is around 500 head. Demand for heifers is still exceeding the domestic availability and nearly 40% of heifers are imported from Denmark.

All cows are milk recorded once a month and type evaluated once in their lifetime, or more, upon request from the breeder. First-calf heifers cannot be scored more than VG 86. Cows can be scored Excellent only after 5 years of age or 3 calvings.

The national herd size average for Jerseys is 10 cows per herd. Although there are few entire Jersey herds, most of the Jersey cows are bred in mixed herds with Holsteins and some with other breeds. The majority of Jerseys live in intensive herds from 40 to 600 head, with free stalls (cubicles) bedding or pack bedding. They are fed on total mixed rations with no, or very limited pasture.
Jersey cows clearly showed their adaptability in intensive conditions, being very competitive in terms of longevity, health resistence, heat and cold tolerance. However, farming conditions in Italy include very different situations for climate and environment; there are Jerseys in the Alps or near the Mediterranean sea, where they also adapted very well.

As a country committed to a European Union milk quota regime, Italy has a national fat percentage reference of 3.8%. That fact somehow limits the spreading of the Jersey breed, which would have unquestionably happened in a country where 63% of the total milk production goes for the making of traditional and typical cheese. Lately the drop in the milk price has favoured the Jersey milk producers who have signed contracts with a premium for fat and protein.

In Italy the number of Jerseys is still growing, as a sure source of fat and protein. Moreover, some segments of the processing dairy plants are starting to consider the value of true protein, which will enhance the value of Jerseys.

ASSOCIAZIONE NAZIONALE ALLEVATORI JERSEY ITALIANA
c/o A.P.A.di Potenza, Via Dell’Elizia snc, 85100 Potenza, Italy.

President: Dr Marie Vida
Secretary: Dr Antonio Colangelo
Tel: +39 971 470000
Fax: +39 971 470405
Website: www.anafi.it/jersey