As a dairy business consultant, I’m frequently asked two questions: 1) With components contributing most of the pay price, and the high cost of trucking and marketing milk, should I be focusing more on components and less on volume? and 2) We are good at enhancing butterfat and protein tests by manipulating the lysine-to-methionine ratios in the diets, but does it pay to do so when milk prices are low?

Shakespeare is probably not often quoted in Progressive Dairy, but with a focus of this issue being facilities, it seems appropriate.