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It seems to be all the hype today. There are as many seminars as there are questions, each bringing a perspective on ways to transition the family business from one generation to the next. Many individuals don’t know who to turn to or even where to begin. There are just too many things to consider.
When milk quality challenges arise on your dairy, how do you normally respond? By observing milking routines or reviewing milking protocols? Changing teat dip or contacting your veterinarian to discuss mastitis treatments?
Dairy processors are a vital link between the dairy farm and the consumer. Processors take farm milk, then process or manufacture the milk into quality, safe, desirable, convenient and usable consumer products or as an ingredient for other products.
When, not if. That’s the word respected economists use to talk about the next global economic crisis. And the coming downturn will last 10 years.
That should catch your attention, no matter what your age.
Raw milk is a polarizing issue, and strong opinions lead to unfair marketing claims to the consumer. Those selling raw milk tend to proclaim conventional, pasteurized milk is devoid of nutrition.Those taking a stand against raw milk claim it’s too big of a health risk and consumers shouldn’t have the option to purchase it.
The Centers for Disease Control and Prevention recently released a study detailing the number of illness outbreaks associated with non-pasteurized (raw) milk from 2007-2012. The study was published in the January 2015 edition of the Emerging and Infectious Diseases Journal.
Editor’s note: The author is the lab director at Bob-White Systems Lab in Royalton, Vermont. He also owns and operates a pasture-based beef and lamb farm with his family. They milk two cows and a goat for their household.
Milk consumption in the U.S. has plummeted to its lowest levels since 1970, according to the USDA. What used to be a serving of 1.5 cups per day in the 1970s is nearly half that today, a mere 0.8 cups.
Some believe the decline in consumption is due to milk’s taste and the numerous alternatives available, while others assume the prevalence of lactose intolerance.
In the dairy industry, 2015 may be the year of the consumer, which brings with it some great news for farmers. While sales of gallons of white milk continue to decline, dairy continues to grow in value-added and niche segments such as whole-fat dairy products, organic and yogurt.
Elizabeth (Betsy) Fleury and her husband, Steve, spend each Christmas Eve discussing how their year went, and each New Year’s Eve planning for the next 12 months on their farm in Richford, Vermont.
Their farm motto always has been “Get better, not bigger,” and when the couple sold their 35 registered Jersey dairy cows at the end of 2014, Betsy says this tough decision fell right in line with that mode of thinking.
