CWT Export Update

News Editorcwt

Cooperatives Working Together (CWT) accepted two requests from members for assistance in selling butter to customers in Europe and North Africa. The products will be delivered in September and October 2010. Land O’Lakes will receive assistance in exporting 36 metric tons (79,000 pounds) of butter and CDI/Challenge will be assisted in exporting 96 metric tons (212,000 pounds) of butter.

Since CWT reactivated the Export Assistance program in March 18, 2010, it has assisted members in making export sales of Cheddar, Monterey Jack and Gouda cheese totaling 19,019 metric tons (41.9 million pounds) to 23 countries on four continents. In addition, sales of butter and anhydrous milkfat totaling 13,575 metric tons (29.9 million pounds) have been made to nine countries on three continents.

Assisting CWT members through the Export Assistance Program positively impacts producer milk prices in the short-term and in the long-term by helping member cooperatives to gain and maintain market share thus expanding the demand for U.S. dairy products.

CWT will pay export bonuses to the bidders, only when delivery of the product is verified by the submission of the required documentation.

Source: Cooperatives Working Together (CWT)

Expo Entries Due by Sept. 1

News EditorWorld Dairy Expo

World Dairy Expo cattle entries will close at midnight (CDT) on Wednesday, September 1. Paper applications must also be postmarked by that date.

Animals may still be entered after September 1, but the online entry system will no longer be available. Late entries must be submitted on paper entry forms, and accompanied by appropriate late fees.

Late fees for entries postmarked September 2 through September 5 are $50 per animal, and those posted after September 5 are $100 per animal.

To enter animals online, click on the Dairy Cattle Show & Sales tab and follow the online entry instructions under the Entry Information link. Paper entry forms are also available on the website.

Source: World Dairy Expo

Leprino to Add New Mozzarella Plant

News EditorCheese

Leprino Foods will build a new $270 million mozzarella plant in Colorado.

The plant and its 500 jobs are expected to produce a major economic uplift to northern Colorado — and help bring the state’s struggling dairy industry back to health.

“This is going to be a hell of an economic boon for the state,” said Greg Yando, a regional official of the Dairy Farmers of America. “We are all just ecstatic.”

The factory is projected to generate $15 billion over 20 years in wages and direct and indirect spending.

Colorado dairy farmers are expected to add, collectively, 80,000 new cows to their herds in coming years and double current milk production to supply the Greeley facility.

The new plant also will solidify Leprino Foods’ stranglehold on the mozzarella business. No other company in the world tops Leprino’s output — a mountain of mozzarella that when the Greeley factory reaches full capacity will be a staggering 2 billion pounds a year.
The new Greeley plant — which will be the second-largest among Leprino’s 10 U.S. factories — will produce millions of dollars in new revenue for Leprino.

Construction began last month. The first phase is scheduled to open next fall, and then the plant will triple in size by 2012.

The Greeley plant will have a capacity of 7 million pounds of a milk per day — equivalent to current statewide dairy production. Farmers say they will be up to the task of providing sufficient milk for Leprino.

Source: Denver Post

Milking Parlor: New Dairy Research Institute Unveiled

John DavisAudio, Milking Parlor, Novus International, Podcast, The Milking Parlor

As we told you in the previous post, the dairy industry gets a new tool to help it better research and market its products. Dairy Management Incorporated and the Innovation Center for U.S. Dairy have announced the formation of the Dairy Research Institute, a non-profit group designed to strengthen the dairy industry’s access to and investment in the technical research needed to drive demand for dairy products and ingredients around the world.

In this episode of the Milking Parlor, we talk to Greg Miller, president of this new Dairy Research Institute and executive vice president for research, regulatory and scientific affairs for DMI. He says the institute will bring industry, academics, government and commercial partners together with a focus on nutrition, product and sustainability areas of innovation.

Listen to or download the podcast here:
Milking Parlor Podcast with Greg Miller

To subscribe to the Milking Parlor podcast, click here.

The Milking Parlor podcast is sponsored by:
Novus

Dairy Research Institute Formed

News EditorDairy Checkoff, Dairy Group, General

innovationMarking another step in the dairy industry’s efforts to accelerate innovation and increase future demand for dairy, Dairy Management Inc.™ (DMI) and the Innovation Center for U.S. Dairy recently announced the formation of the Dairy Research Institute™ to strengthen the dairy industry’s access to and investment in the technical research needed to drive demand for dairy products and ingredients, globally.

The institute brings together leadership from across the dairy industry, scientific community, academics, government and other organizations to plan and fund leading-edge dairy research in three key priority areas: nutrition science, product development and sustainability.

The launch of the Dairy Research Institute builds upon the unprecedented efforts of dairy producers, processors and manufacturers to work together pre-competitively through the Innovation Center for U.S. Dairy, formed in 2008. The Dairy Research Institute is affiliated with the Innovation Center, and provides a forum for industry to identify major research needs to support dairy industry innovation, and grow dairy sales.

“The U.S. dairy industry has a long history of using science-based research to provide the knowledge, guidance and tools needed to foster innovation and promote the nutrient-rich value of dairy and the industry’s long-standing commitment to environmental stewardship,” said Greg Miller, executive vice president, research, regulatory and scientific affairs for DMI and president of the Dairy Research Institute. “Through partnerships and a commitment to sound science, we will support the importance of dairy in the diet and the sustainability of the products and ingredients we produce. The dairy industry needs to remain at the forefront of research to meet the challenges of today and those yet to come.”

The Dairy Research Institute builds on the legacy of nutrition and product research conducted by the National Dairy Council since 1915, and will leverage their expertise, as well as other partners, including five dairy research centers at major universities and government agencies, such as the USDA’s Agricultural Research Services and the Department of Defense’s Natick Soldier Center, and other leading scientific, health and nongovernment organizations. The Dairy Research Institute also will coordinate with the International Dairy Foods Association (IDFA), the National Milk Producers Federation, the Milk Processor Education Program, DMI, U.S. Dairy Export Council, Global Dairy Platform, and other industry and non-industry partners.

Source: Dairy Research Institute

Miron Named 57th Princess Kay of the Milky Way

News EditorDairy Checkoff

Congratulations to Katie Miron who was crowned the 57th Princess Kay of the Milky Way last night! Katie is a 19-year-old college student from Hugo, Minn.

As Princess Kay, Miron, who represents Washington County, will serve as the official goodwill ambassador for Minnesota’s nearly 4,700 dairy farmers. Katie is the daughter of Fran and Mary Ann Miron of Hugo, and attends the University of Minnesota, studying agricultural education. This marks the second time two people from the same family have been named Princess Kay: Miron’s sister, Ann, was crowned Princess Kay in 2007.

Twelve county dairy princesses competed for the Princess Kay of the Milky Way title. Katherine Holdvogt of Freeport, representing Stearns County, and Labecca Johnson of LaCrescent, representing Houston County, were selected as runners-up. Kelsie Trosen of Verndale, representing Wadena County, was named Miss Congeniality. Scholarships were awarded to Karen Anderson of Lester Prairie, representing McLeod County, Megan Herberg of St. Peter, representing Nicollet County, and Ashley Swenson of Nicollet, representing Nicollet County.

One of Miron’s first duties as Princess Kay will be to sit in a rotating cooler for nearly eight hours on the opening day of the Minnesota State Fair to have her likeness sculpted in a 90-pound block of butter. Each of the 11 other finalists will have her likeness carved in butter during the fair, as well. Throughout her year-long reign as Princess Kay of the Milky Way, Miron will make public appearances helping consumers make a connection with Minnesota dairy farm families who are dedicated to producing wholesome milk while caring for their animals and natural resources.

Princess Kay candidates are judged on their general knowledge of the dairy industry, communication skills, personality and enthusiasm for dairy promotion. The Midwest Dairy Association sponsors the Princess Kay program with funds provided by dairy farmers.

Source: Midwest Dairy Association

Herdsperson Training Offered in Wis.

News EditorGeneral

Herdspersons looking for training should sign up to attend the Professional Dairy Producers of Wisconsin Herdsperson Training.

Two one-day expert cow care workshops will provide dairy producers with the latest information and techniques related to caring more for the first ladies of the parlor. The first Herdsperson Training is scheduled for Tuesday, Sept. 14, in Wisconsin Rapids, with the second workshop set for Wednesday, Sept. 15, in Madison. Training is designed to update and challenge the person—even the most seasoned—in charge of caring for the cows.

Each “it’s all about caring for the cows” workshop will cover four key topics: animal well-being assessment, cow-side care, reproduction and cow handling and movement.

Trainer Keri Retallick from Validus will deliver the first session and detail elements of the FARM program so producers can conduct mock assessments on their dairies. Sessions two, three and four will be round robin sessions, with participants divided into small groups for extensive hands-on training. Trainers and topics include Dr. David Rhoda, UW School of Veterinary Medicine and UW-Madison Dairy Science Department, “Taking Care of the ‘Cash Cow’—Optimizing Cow-side Care; Dave Northey, University of Wisconsin research manager, Department of Animal Science, “Rev Up Your Herd’s Reproduction”; and Dr. Margaret Perala, expert animal handling instructor, “Cow Handling and Movement.”

The workshop will end with a 30-minute question-and-answer period with the trainers, so participants have all burning questions answered.

Source: Professional Dairy Producers of Wisconsin

NY State Fair Unveils Butter Sculpture

News EditorButter

The New York State Fair opens tomorrow, but today was the fair’s annual butter sculpture unveiling.

The sculpture, named “Dairyville 2020,” shows how technology on the dairy farm helps provide for a greener community. It is made of 800 pounds of unsalted butter donated by Wegmans Food Markets. The butter sculpture is sponsored by the American Dairy Association and Dairy Council.

On one side is a dairy farm with 14 cows, a barn and an anarerobic digester. On the other side of the sculpture is Dairyville, which is powered by electrical lines carrying power made from the cow manure.The exhibit shows how the manure from these cows can be used to generate electricity using the digester, how composted manure can be used as natural fertilizer and, of course, how these cows produce nearly 50 gallons of milk a day.

“The town is a playful way of how the dairy industry is doing sustainable agriculture,” said Jim Victor, one of the designers for Dairyville 2020.

Victor and his wife, Marie Pelton, came up with the concept for a sustainable farm after a lengthy brainstorming session and a trip to California.

The sculpture showcases a bold “Dairyville,” sign inspired by the couple’s trip to Hollywood.

After laying out the still structure of Dairyville, the couple spent roughly three days sculpting the butter farm details. They worked under strict temperatures, no hotter than 55 degrees to prevent the butter from melting.

After the fair, students from the State University College of Environmental Science and Forestry in Syracuse will convert the butter into biofuel to fuel the college’s buses. This is the third year the butter has been used for biofuel. Before that, the butter was tossed out at the end of the fair.

Source: The Post-Standard
Photo Credit: Nicholas Lisi, The Post-Standard

Growing Conditions and Corn Silage

Cindy ZimmermanAudio, Forage, Forage Forum, Pioneer Hi-Bred, Podcast, Silage

Pioneer Hi-Bred Forage Forum PodcastJim Smith, Pioneer livestock information manager in Minnesota, discusses the impact of growing conditions on corn for silage. Moisture and heat, depending on stage of growth, have a multitude of effects on nutritional value and readiness of the corn for harvest. Smith also talks about conditions in the northern Corn Belt.

Listen to the podcast here:

Impact of Growing Conditions on Corn Silage

To see all archived Pioneer Forage Forum podcasts, click here.

Subscribe to Forage Forum here.

Fuel Up to Play 60 to Begin Second Year

News EditorDairy Checkoff

Have you heard about Fuel Up to Play 60 yet? This in-school nutrition and physical activity campaign is partially funded by America’s dairy producers, through their investment in the dairy checkoff. Fuel Up to Play 60 is a partnership between the National Dairy Council® (NDC), the nutrition research and education arm of the dairy checkoff, and the National Football League® (NFL).

Fuel Up to Play 60 encourages the consumption and availability of nutrient-rich foods, including low-fat and fat-free dairy, along with 60 minutes of daily physical activity. The program will be implemented in more than 60,000 schools across the United States during the 2010-11 school year, reaching 36 million students.

To jump start this year’s program, participating Fuel Up to Play 60 schools are encouraged to help the NFL celebrate the beginning of its new season during a Back to Football Friday event on Sept. 10. Thirty-four schools across the nation have an opportunity to be awarded a $10,000 grant to support new physical education equipment and resources, as well as a visit from an NFL player.

Another element new to Fuel Up to Play 60 is the “How to Build a Healthy Kid” back-to-school guidebook that was developed and produced by Newsweek at no additional cost to dairy producers. Multiple copies of the guidebook are included in kits that will be distributed to the 60,000 participating Fuel Up to Play 60 schools. The remaining copies of the guidebook will be used by national and local dairy checkoff organizations to distribute when speaking with health professionals, local school officials and organizations, community leaders, and as a tool to help secure additional partners and resources.

FUTP60 is heavily emphasized in the guidebook that includes messages of support from USDA Secretary Tom Vilsack, Education Secretary Arne Duncan and former Surgeon General David Satcher.

Fuel Up to Play 60, which has support from several leading health organizations and the U.S. Department of Agriculture, empowers youth to take action for their health by employing long-term, positive changes for themselves and their schools. It builds upon dairy producers’ long-term commitment to children’s health and nutrition since the formation of NDC in 1915. Dairy producers, through their checkoff, are making an annual commitment of $50 million over five years to support the program.

“Fuel Up to Play 60 proved its success in its first year,” said Paul Rovey, Arizona dairy producer and chair, Dairy Management Inc.™, which manages the national checkoff program. “As a dairy producer, I’m excited about the opportunity to positively impact health and wellness changes in schools across the country. We need to do our part to promote a healthy lifestyle and dairy experience for them today so they can become lifelong dairy consumers.”

Source: Dairy Management Inc.™ (DMI)