Industry lauds new bill that puts farm bill back on track

May 3, 2024

WASHINGTON — U.S. Senate Agriculture, Nutrition and Forestry Committee Chairwoman Debbie Stabenow, D-Mich., this week unveiled the Rural Prosperity and Food Security Act, which contains more than 100 bipartisan bills and puts the 2024 Farm Bill back on track to being signed into law by the end of the year.

“This is a serious proposal that reflects bipartisan priorities to keep farmers farming, families fed and rural communities strong. The foundation of every successful farm bill is built on holding together the broad, bipartisan coalition of farmers, rural communities, nutrition and hunger advocates, researchers, conservationists and the climate community. This is that bill, and I welcome my Republican colleagues to take it seriously and rejoin us at the negotiating table so we can finish our work by the end of the year. Farmers, families and rural communities cannot wait any longer on the 2024 Farm Bill.”

The Rural Prosperity and Food Security Act reflects more than two years of bipartisan work on the Senate Committee on Agriculture, Nutrition and Forestry and incorporates more than 100 bipartisan bills and the work of senators on and off the committee. It addresses the issue of foreign ownership of farmland, builds on a commitment to rural communities, makes meaningful investments into the farm safety net to provide certainty to all farmers, ensures that the Supplemental Nutrition Assistance Program (SNAP) keeps up with the realities of American life, and brings the historic investment in climate-smart conservation practices into the farm bill.

“Chairwoman Stabenow and I have had several conversations about getting our ideas down on paper, so the release of the majority’s framework is a welcome development,” says U.S. Sen. John Boozman, R-Ark., ranking member of the Senate Agriculture Committee. “My colleagues and I will be soliciting input from stakeholders as we consider these ideas alongside the approach we have constructed in our framework, which will be released after the House considers its bill in the coming weeks. With Chairwoman Stabenow releasing a framework that reflects Senate Democrats’ priorities, and (House) Chairman (Glenn) Thompson’s work to advance legislation out of committee this month, I’m optimistic that real progress on the farm bill can still occur this Congress.”

Boozman is referring to a statement released Wednesday by House Committee on Agriculture Chairman Glenn “GT” Thompson, R-Pa., after sharing a title-by-title overview of the bipartisan policies and priorities included in the 2024 Farm Bill.

“This bill is a product of an extensive and transparent process, which included soliciting feedback from members of both political parties, stakeholder input from across the nation and some tough conversations,” Thompson says. “Each title of this farm bill reflects a commitment to the American farmer and viable pathways to funding those commitments, and is equally responsive to the politics of the 118th Congress. The Committee on Agriculture will mark up this bill on May 23, and I hope for unanimous support in this endeavor to bring stability to producers, protect our nation’s food security and revitalize rural America.”

Boozman notes that actions by Congress must reflect the realities in farm country.

“Farmers are facing challenging times that, by every metric, are likely to continue in the coming years,” he says. “Considering the farm bill only comes around every five years, we must ensure we do right by our farmers and make meaningful investments in the risk management tools they rely on to weather the storm.”

Dairy and agricultural industry stakeholders expressed appreciation for movement on the farm bill.

“Dairy farmers are heartened that (Wednesday), both House Agriculture Committee Chairman Glenn ‘GT’ Thompson and Senate Agriculture Committee Chairwoman Debbie Stabenow each released documents providing an overview of their farm bill priorities and plans. Dairy farmers and the cooperatives they own are better served by the certainty provided under a five-year farm bill, and as both chairs point the way toward important dairy priorities across multiple farm bill titles, all of dairy is eager to see this process get moving,” says Gregg Doud, president and CEO of the National Milk Producers Federation. “We look forward to the House Agriculture Committee’s markup of its bill on May 23. We’re ready, and excited, to work with both chairs and their ranking members to complete work on a farm bill this year.”

Krysta Harden, president and CEO of the U.S. Dairy Export Council, notes as both committees continue their consideration of policies for the next farm bill, dairy exporters are eager to see a doubling of funding for the Market Access Program (MAP) and Foreign Market Development program (FMD) to support further expansion of the sale of American-made dairy products around the world. The dairy industry also wants to ensure that the bill establishes a robust new process for safeguarding common food and beverage names in international markets and to enhance USDA’s participation in the decision-making process regarding global food aid programs, she adds.

“We look forward to working with both committees to support progress on these key priorities for U.S. dairy producers and processors,” Harden says.

Consortium for Common Food Names (CCFN) Executive Director Jaime Castaneda echoed this sentiment, noting CCFN views the farm bill as a vital opportunity to create a specific policy to address the increasing harm facing American food and beverage manufacturers in light of the European Union’s attempts to impose worldwide bans on commonly used terms — words such as parmesan, bologna, classic, kölsch beer and basmati rice.

“This is a priority concern for U.S. exporters, and CCFN is pleased to see the forward movement in that process as indicated by the proposals issued today by House Agriculture Committee Chairman Glenn Thompson and Senate Agriculture Committee Chairwoman Debbie Stabenow. CCFN is ready to work closely with both committees to advance a strong farm bill and ensure the inclusion of the type of robust protections for the use of common food and beverage terms in global markets that are laid out in the Safeguarding Value-Added Exports Act,” Castaneda says.

Wisconsin Cheese Makers Association (WCMA) members also cheered the introduction of the Rural Prosperity and Food Security Act and urged House lawmakers to take action on the bill, which boosts funding for the Dairy Business Innovation Initiatives (DBII).

“Our thanks go to Senate Agriculture Committee Chairwoman Debbie Stabenow, Ranking Member John Boozman and all committee members for recognizing the great impact of DBII by including $36 million in annual funding for the program in their farm bill proposal,” says Rebekah Sweeney, WCMA senior director of programs and policy. “The education, research and targeted grants delivered by these initiatives make them essential to the U.S. dairy industry’s future stability and strength amid continued market challenges and emerging threats like highly pathogenic avian influenza.”

Together with the Center for Dairy Research, WCMA administers the Dairy Business Innovation Alliance (DBIA), one of four DBII centers located throughout the country. Since DBII was launched in the 2018 Farm Bill under the leadership of U.S. Sen. Tammy Baldwin, D-Wis., it has directed $165 million in federal funding to support farmers and processors.

“Our farmer-owners have benefited from grants from three of the DBII centers nationwide, with each one targeted to addressing regionally-specific needs,” says Adam Warthesen of WCMA member Organic Valley. “As dairy businesses innovate, our national food supply chain and rural communities are strengthened. We appreciate the leadership of lawmakers prioritizing funding to achieve those critical goals.”

Orphee Paillotin of WCMA member Alpinage Cheese adds that the DBII program has been “life-changing,” allowing the company to build a new dairy processing business from the ground up and become profitable, while honoring its farmer partners.”

“We’re encouraged to see members of the Senate offer continuing support via the farm bill, because we know it will create opportunity for others like us,” Paillotin says.

“For a small, family-owned business, investing in innovative equipment can be a tall order. The targeted grants DBII offers have made those purchases more feasible for us, allowing us to grow as we continue to take great care of our employees and supply chain partners,” adds Ian Behm of WCMA member Pine River Pre-Pack.

From the diversification of on-farm revenue streams to processors’ launch of new value-added dairy products and export endeavors, DBII is a catalyst for growth, Sweeney says.

“We urge House Agriculture Committee leaders to take action in the weeks ahead to ensure the program’s future,” she says.

WCMA also is encouraging dairy industry leaders to contact their congressional representatives to advocate for DBII.

CMN

Opportunities, trends for butter spotlighted at ADPI conference

May 3, 2024

By Alyssa Mitchell

CHICAGO — Consumer demand for butter and opportunities for increased sales in that market was one of the topics spotlighted during the 2024 American Dairy Products Institute/American Butter Institute (ABI) Annual Conference, held this week in Chicago.

More than 940 professionals hailing from 26 countries and more than 300 organizations in the dairy ingredient and related products sector gathered for the annual event. This year’s meeting featured concurrent technical and commercial session tracks with deep dive sessions. Additionally, more than 30 industry related exhibitors showcased their insights, technology and opportunities to conference attendees to help the industry grow.

In a session on dairy markets, Phil Plourd, head of market intelligence at Ever.Ag, provided an overview of spot market and global dairy pricing trends, including the butter market. Spot butter at the Chicago Mercantile Exchange topped $3 per pound this week, fueled in part by uneasy feelings about supply, solid retail demand and interest in forward coverage, Plourd notes.

While butter stocks have been building, there likely still is a lack of bulk butter available to the market on any given day, he adds.

Meanwhile, in another session on “Delivering Value in the Dairy Category,” panelists highlighted risks and opportunities for butter in 2024 as well as consumer trends.

Peter Vitaliano, vice president of economic policy and market research for ABI, notes U.S. per capita consumption of butter largely has been on an upward trend since the early 2000s. While consumption dropped a bit during the COVID-19 pandemic, it has been trending upward again in the past couple of years.

Retail butter prices also have been impacted by inflation, particularly in the past two years, he adds.

Looking at risks and opportunities for butter in 2024, Michael Burdeny, president of Challenge Dairy Products Inc., says butter is the “perfect” food, noting its taste, versatility and health attributes resonate positively with consumers.

He notes Baby Boomers are driving a lot of this growth, and butter/butter blends shoppers spend $6.78 per trip on the category. Butter also has surpassed margarine in sales and demand due to its shorter ingredient list and natural attributes.

However, younger consumers are a little less “gung-ho” for the category, he says, and while many are not anti-dairy, they do have an interest in plant-based alternatives.

Burdeny notes 61% of Gen Z believe food reflects their beliefs, and sustainability, animal welfare and LGBTQ rights are important factors when buying food.

Both Gen Z and millennials also are cooking differently. Social media is a source of cooking inspiration — 56% of Gen Z use Tiktok to discover new recipes or learn cooking techniques, and 47% watch cooking videos on YouTube. Seventy percent are more willing to trust a food trend that has gone viral, Burdeny says.

A majority (64%) of Gen Z are cooking for themselves at home an average of 5.9 times per week, he adds.

Burdeny says in order to reach new consumers, butter makers need to be authentic, noting nearly six in 10 members (58%) of Gen Z don’t like advertising that interrupts the content they’re enjoying, and many will scroll past anything in their feed that feels overtly like an ad.

However, brands still need to entertain, and 43% of Gen Z say that they would like ads that are humorous. They also want to see content tailored to them, with 37% allowing tracking in order to see more relevant ads.

Gen Z also is more brand loyal than other generations and want to engage with brands, with 43% wanting to participate in reviews, Burdeny says.

Finally, Angela Pengelly, vice president of dairy foods marketing at Land O’Lakes Inc., shared insights on consumer sentiment and buying behavior.

Generally, today’s consumers are a bit overwhelmed by the state of the world today, with disheartening external factors (political issues, financial uncertainty, etc.) driving many Americans “selfward,” meaning they are leading with self-interest to pursue personal wealth and ambitions, Pengelly says. Consumers also are looking for self-care through escapism, entertainment and joy.

Looking at eating occasions, she notes at-home meal occasions remain elevated compared to pre-pandemic levels. E-commerce growth also remains strong and consistent.

Dairy demand strength continues, with butter a positive attribute to total dairy sales and volume growth, she adds. Category dollar sales for butter have remained above pre-pandemic levels, and butter volumes continue to grow despite inflation.

Pengelly notes that with higher prices, promotional activity becomes increasingly important. Though prices are increasing, the depth of promotion remains strong, and consumer preference for butter versus spreads is growing even as the price gap widens.

“Butter is positioned for success in the marketplace,” she says.

CMN

Cheese winners unveiled as part of 2024 Good Food Awards

May 3, 2024

PORTLAND, Ore. — The Good Food Foundation recognized 215 food and drink crafters from across the United States in 18 categories, including cheese, as this year’s Good Food Award Winners. Chosen through a rigorous blind tasting and sustainability vetting process from nearly 2,000 entries, these winners rose to the top on the basis of taste while also demonstrating an outstanding commitment to sustainable environmental and social practices, the foundation says.
Now in its 14th year, the Good Food Awards were held for the second time in Portland, Oregon, on April 29. The awards ceremony opened with Oregon Congressman Earl Blumenauer, who welcomed a full house of 600 guests to the celebration. Speakers included Dana Cowin, editor-in-chief of Food & Wine magazine, Ari Weinzweig, co-founder of the Zingerman’s family of businesses, and Good Food Founder and Executive Director Sarah Weiner.

The Good Food Awards ceremony and celebration was made possible through the support of the Good Food Merchants Collaborative and also supported by Market of Choice, Prosper Portland, the Oregon Organic Coalition, Oregon Department of Agriculture, Travel Oregon and Travel Portland, among many others.

In each category, three food crafters from each region — North, South, East, West and Central — receive a Good Food Award honor each year and can display the blue Good Food Awards seal on she shelves of grocers who stock them.

This year’s cheese category winners are:

Butterbaby, Briar Rose Creamery, Dundee, Oregon;

Cloud Cap and Sleeping Beauty, Cascadia Creamery, Trout Lake, Washington;

Trilby, Cherry Grove Farm, Lawrence Township, New Jersey;

Prairie Tomme, Green Dirt Farm, Weston, Missouri;

Boont Corners Vintage, Pennyroyal Farm, Boonville, California;

Bay Blue, TomaRashi and Toma Truffle, Point Reyes Farmstead Cheese Co., Point Reyes, California;

Touvelle Cheese, Rogue Creamery, Central Point, Oregon;

Tarentaise, Spring Brook Farm Cheese, Reading, Vermont;

Cloth Bound Cheddar, St. Isidore’s Dairy, Osseo, Wisconsin;

Green Hill, Sweet Grass Dairy, Thomasville, Georgia;

Prufrock, The Grey Barn and Farm, Chilmark, Massachusetts;

Fortuna and Liwa, Tomales Farmstead Creamery, Tomales, California;

Foxglove, Tulip Tree Creamery, Indianapolis, Indiana; and

Rinske’s Farmstead Cheese, Working Cows Dairy, Slocomb, Alabama.

Earlier this week, several news outlets reported that a vegan Blue cheese made by Climax Foods of Berkeley, California, which previously had been named a finalist, had been disqualified from the competition due to an ingredient that was not FDA-approved. The Good Food Foundation did not respond to Cheese Market News’ request for confirmation or comment by press time.

CMN

USDA issues order on HPAI testing; FDA says milk is safe

April 26, 2024

WASHINGTON — USDA’s Animal and Plant Health Inspection Service (APHIS) this week issued a federal order, effective Monday, requiring mandatory testing for interstate movement of dairy cattle and mandatory reporting of positive tests.

This order was issued to prevent the spread of highly pathogenic avian influenza (HPAI), which has been detected in dairy cattle across several states over the last several weeks. USDA, FDA, the Centers for Disease Control and Prevention (CDC), state veterinary and public health officials, and the National Animal Health Laboratory Network (NAHLN) laboratories have been investigating the emergence of the HPAI, H5N1 virus in dairy cows since late March.

APHIS will provide reimbursement for testing at NAHLN labs, including (1) dairy cattle suspected of disease due to clinical signs, (2) pre-movement testing, (3) producers interested in the disease status of their asymptomatic animals, and (4) samples taken from other animals on dairies associated with this disease event.

Mandatory testing for interstate movement of dairy cattle includes:

• Prior to interstate movement, dairy cattle are required to receive a negative test for Influenza A virus at an approved NAHLN laboratory.

• Owners of herds in which dairy cattle test positive for interstate movement will be required to provide epidemiological information, including animal movement tracing.

• Dairy cattle moving interstate must adhere to conditions specified by APHIS.

• As will be described in forthcoming guidance, these steps will be immediately required for lactating dairy cattle, while these requirements for other classes of dairy cattle will be based on scientific factors concerning the virus and its evolving risk profile.

Mandatory reporting of positive tests includes:

• Laboratories and state veterinarians must report positive Influenza A nucleic acid detection diagnostic results (e.g. PCR or genetic sequencing) in livestock to USDA’s APHIS.

• Laboratories and state veterinarians must report positive Influenza A serology diagnostic results in livestock to USDA’s APHIS.

Additionally, in an effort to maximize understanding and research on H5N1 in dairy cattle, APHIS notes that on April 21 it publicly made available 239 genetic sequences from the virus recently found in samples associated with the ongoing HPAI outbreak. APHIS also has offered virus samples to interested researchers to facilitate epidemiological study.

“Increasing our understanding of this disease and how it spreads is critical to stopping it. This is why APHIS is urging dairy cattle producers and those who work in or with the industry to share epidemiological information from affected farms, even if they are not planning to move cattle interstate,” APHIS said in its Wednesday announcement, adding that it urges producer participation in public health assessments to continue to confirm worker safety and monitor for any potential changes in the virus that could impact transmissibility.

Yesterday, FDA announced initial results from a national commercial milk sampling study that showed about one in five of the retail samples tested are quantitative polymerase chain reaction (qPCR)-positive for HPAI viral fragments, with a greater proportion of positive results coming from milk in areas with infected herds. FDA notes that qPCR-positive results do not necessarily represent the presence of an actual virus that may be a risk to consumers. Additional testing is required to determine whether an intact pathogen still is present and if it remains infectious.

“To date, the retail milk studies have shown no results that would change our assessment that the commercial milk supply is safe,” FDA says.

Earlier this week, FDA reiterated that based on the information currently available, the commercial milk supply is safe because of the pasteurization process and the diversion or destruction of milk from sick cows.

FDA adds that there are a number of collective activities being undertaken to ensure the continued effectiveness of the federal-state milk safety system. In addition to specific research activities, FDA is closely collaborating with CDC’s food safety group as well as its surveillance team.

FDA notes that during the course of the outbreak, it has been evaluating milk from affected animals, in the processing system and on the shelves, and is completing a large representative national sample to better understand the extend of its findings.

FDA continues to recommend that the industry does not manufacture or sell raw milk or raw milk products, including raw milk cheese, made with milk from cows showing symptoms of illness, including those infected with avian influenza viruses or exposed to those infected with avian influenza viruses. FDA also recommends producers take precautions when discarding milk from affected cows so that the discarded milk does not become a source of further spread. These precautions should include heat treatment, pasteurization or its equivalent of discarded milk prior to dumping in lagoons or application of waste solids and ensuring biosecurity around lagoons so that animals and birds do not have access. Any raw milk or raw milk products from exposed cattle that are fed to calves or other animals should be heat treated or pasteurized.

National Milk Producers Federation (NMPF) President and CEO Gregg Doud issued a statement noting that since the virus was first discovered in cows, H5N1 in dairy cattle primarily has been an animal health concern, and this week’s announcements and actions from USDA and FDA underscore that continued concern and focus on the well-being of animals and those who care for them.

“USDA, FDA and scientific research has established what accumulated science indicated all along: The consumer milk supply is safe. Pasteurization renders the H5N1 virus, like other viruses, inactive, an important reminder to consumers of its value as a basic safeguard for human health. We appreciate that these agencies are sharing this message, which will help alleviate any concerns consumers may have,” Doud says.

“That said, the presence of this virus in dairy herds, as well as dairy farmers’ own commitment to animal and human health, makes USDA’s actions on testing and interstate travel appropriate,” he adds. “Dairy farmers stand ready to take a proactive approach to ensuring that we better understand the spread of the virus, do what we can to limit that spread and ensure the health of our animals and workers.”

A joint statement from NMPF and the International Dairy Foods Association (IDFA) also notes that data cited by FDA is consistent with many other studies demonstrating that legally required temperature and time for milk pasteurization will readily inactivate HPAI.

“Viral fragments detected after pasteurization are nothing more than evidence that the virus is dead; they have zero impact on human health,” the joint statement says. “Further, the federal PMO (Pasteurized Milk Ordinance) prohibits milk from sick cows from entering the food supply chain. Milk and milk products produced and processed in the United States are among the safest in the world.”

The groups add that FDA also has remained consistent in its vigilance against consuming raw milk, which is a key vehicle in the transmission of pathogens that can be harmful to humans.

“As this situation continues to evolve, our dairy organizations strongly discourage the consumption of raw milk and recommend that all raw milk and raw milk components be heat treated to a temperature and duration that kills harmful pathogenic bacteria and other microorganisms, including HPAI, regardless of the product’s intended use for human or animal consumption. FDA also recommends out of an abundance of caution that milk from cows in an affected herd not be used to produce raw milk cheeses,” NMPF and IDFA say.

CMN

Dairy stakeholders laud most aspects of school meal rules

April 26, 2024

WASHINGTON — Several dairy stakeholders this week praised final school meal regulations announced by USDA, noting that they preserve school milk options.

U.S. Agriculture Secretary Tom Vilsack this week announced major steps to promote the health of America’s children through school meals. Nutrition standards for school meals will be gradually updated to include less sugar and greater flexibility with menu planning between fall 2025 and fall 2027. The department arrived at these changes after listening closely to public feedback and considering the latest science-based recommendations from the Dietary Guidelines for Americans (DGA), Vilsack says.

The new rule continues the work of the Biden-Harris administration to address both food and nutrition security.

The final rule is a significant step toward advancing the administration’s national strategy to end hunger and reduce diet-related disease by 2030 set forth at the historic White House Conference on Hunger, Nutrition and Health in September 2022.

“The new standards build on the great progress that school meals have made already and address remaining challenges, including reducing sugar in school breakfasts,” says USDA’s Food and Nutrition Service Administrator Cindy Long. “These updates also make it easier for schools to access locally sourced products, benefiting both schools and the local economy.”

For the first time, added sugars will be limited in school meals nationwide, with small changes happening by fall 2025 and full implementation by fall 2027. USDA heard concerns from parents and teachers about excessive amounts of added sugars in some foods, which factored into this new limit. Research shows that these added sugars most commonly are found in typical school breakfast items. Child care operators also will begin limiting added sugars in cereals and yogurts — rather than total sugars — by fall 2025.

Schools can continue to offer flavored and unflavored milk, which provide essential nutrients that children need, such as calcium, vitamin D and potassium. There will be a new limit on added sugars in flavored milk served at breakfast and lunch by fall 2025.

Michael Dykes, president and CEO of the International Dairy Foods Association (IDFA), notes the updated rule preserves the ability for schools across the country to serve nutritious flavored milk to students in all grades as long as the product meets IDFA’s Healthy School Milk Commitment guidelines, which ensure an 8-ounce half pint of nonfat or lowfat flavored milk contains no more than 10 grams of added sugar per serving. IDFA established the commitment in early 2023 with 37 school milk processors. Today, the average added sugar level is 7.5 grams per serving for flavored milk in schools, well below the USDA threshold.

“School meals are a nutrition lifeline for millions of children across the United States. The final meal pattern rules released by USDA will expand dairy options that appeal to children by providing a variety of healthy, nutritious and delicious dairy options that meet the needs of kids of all backgrounds. For example, approximately 70% of all milk consumed in school meals is flavored milk. By offering nutritious flavored milk options in grades K-12 consistent with IDFA’s Healthy School Milk Commitment, parents and school foodservice directors can have confidence that America’s students will get the same essential nutrients with fewer calories and less added sugars than ever before,” Dykes says. “Thanks to the leadership of America’s milk processors, flavored milk in schools today is fully consistent with the latest federal Dietary Guidelines. These options provide the same 13 essential nutrients as unflavored milk, reduce plate waste and encourage greater meal participation. IDFA also commends the bipartisan members of Congress who passed legislation earlier this year that required the department to maintain flavored milk in school meals at all grade levels as part of its final rule.”

Dykes adds IDFA was pleased that USDA’s rule re-emphasized lactose-free milk as an option in all reimbursable meals.

“Schools should offer lactose-free milk as a choice to all students, which would mark major progress for child health and nutrition equity in our school meals. Providing lactose-free milk, as well as other dairy products with low lactose content, will allow more school children, including those with lactose malabsorption or lactose intolerance, to choose a dairy option that meets their needs and provides all the same essential nutrients as traditional dairy,” Dykes says.

The National Milk Producers Federation (NMPF) also thanked USDA for solidifying the ability of schools to offer 1% and fat-free flavored milk in school meals for children of all ages in its final school nutrition standards rule.

“This final rule helps ensure kids will be able to choose a nutritious milk they tend to prefer,” says Gregg Doud, CEO and president of NMPF. “Many children prefer lowfat flavored milk over fat-free, and flavored milk offers the same nutrients as regular milk with a minor amount of added sugar.”

NMPF praised its member cooperatives for their tireless work to decrease the level of added sugar in flavored school milk, which now generally falls below the added sugar maximum established in this final rule.

“Not only does flavored milk offer the same nutrients as regular milk, its presence correlates with decreased waste in school cafeterias. I am proud of our industry’s successful commitment to providing a healthy product that kids want,” Doud says.

Meanwhile, under the final rule, schools will need to slightly reduce sodium content in their meals by fall 2027. In response to public comments, USDA only is requiring one sodium reduction and not the three incremental reductions that were proposed last year. USDA says this change still moves children in the right direction and gives schools and industry the lead time they need to prepare. The sodium limits in this final rule will be familiar to schools, as they were supported by leading school nutrition and industry stakeholders during previous rulemaking activities in 2017 and 2018.

“While IDFA had sought to exclude sodium used for food safety and functional purposes in cheese-making, IDFA appreciates USDA’s final rule maintaining current school meal sodium targets through school year 2026-27 before adopting a more attainable, and permanent, school meal sodium target,” Dykes says.

NMPF says it supports the final rule’s inclusion of sodium limits on school meals that will not be more restrictive than the Target 2 limits from the 2012 school meals rule, calling it a compromise.

However, Dykes says despite these positive developments for child nutrition, IDFA is disappointed the final rule sets an added sugar limit for yogurt that is out of step with the 2020-2025 Dietary Guidelines.

“The DGA is clear that added sugars may be used to increase the intake of nutrient-dense foods like yogurt. As an essential meat alternative for many children, consumption of yogurt has also been associated with higher diet quality in children, higher intake of multiple nutrients including calcium, potassium, magnesium and vitamin D, and lower incidence of cardiovascular risk factors in adolescents, particularly total and excess abdominal body fat,” Dykes says.

USDA also missed an opportunity to restore 2% and whole milk to school breakfast and lunch, he adds.

“A plethora of science demonstrates dairy fat is unique, unlike typical saturated fats, in delivering positive and neutral health outcomes to people across all demographics. IDFA will continue to work with policymakers and lawmakers to enact the Whole Milk for Healthy Kids Act ,” he says.

Doud notes that despite significant progress achieved in the final rule, the work to ensure adequate milk access in schools isn’t finished yet.

“NMPF supports the Whole Milk for Healthy Kids Act, which would restore whole and 2% varieties to school lunch menus,” he says.

Led by Reps. Glenn “GT” Thompson, R-Pa., and Kim Schrier, D-Wash., the Healthy Kids Act legislation overwhelmingly passed the House of Representatives in December and awaits Senate approval.

CMN

March milk production down 0.9% from one year earlier

April 26, 2024

WASHINGTON — Milk production in the 24 major milk-producing states in March totaled 18.79 billion pounds, down 0.9% from March 2023’s 18.96 billion pounds, according to data released this week by USDA’s National Agricultural Statistics Service (NASS). For the entire United States, March milk production was estimated at 19.60 billion pounds, down 1.0% from March 2023’s 19.81 billion pounds. (All figures are rounded. Please see CMN’s Milk Production chart.)

NASS reports February’s revised production for the 24 major states totaled 17.44 billion pounds, up 82 million pounds or 0.5% from last month’s preliminary production estimate.

March production per cow in the 24 major states averaged 2,115 pounds, down 3 pounds from March 2023, but up 153 pounds from February. For the entire United States, production per cow in March is estimated at 2,100 pounds, unchanged from March 2023 and up 152 pounds from February.

NASS reports the number of milk cows on farms in the 24 major states was 8.88 million head in March, down 71,000 head from March 2023 and down 7,000 head from February. In the entire United States, there were an estimated 9.34 million milk cows in March, down 98,000 cows from March 2023 and down 7,000 cows from February.

California led the nation’s milk production in March with 3.67 billion pounds of milk, up 0.7% from March 2023. Wisconsin followed with 2.76 billion pounds of milk produced in March, up 1.0% from March 2023.

CMN

CheeseExpo panelists discuss election, FMMOs, collaboration

April 19, 2024

By Alyssa Mitchell

MILWAUKEE — With a historical presidential election on the horizon, dairy industry stakeholders await an outcome that will impact key policy issues including a new farm bill, immigration reform and more.

The sequel to the 2020 election is officially set as Democratic President Joe Biden and former Republican President Donald Trump secured their parties’ nominations earlier this year. The last presidential rematch came in 1956, when Republican President Dwight D. Eisenhower again defeated Adlai Stevenson, the Democratic opponent he had four years prior.

Experts discussed national polling trends as well as what election-driven change could mean for the dairy industry in a session Wednesday during CheeseExpo, hosted by the Wisconsin Cheese Makers Association (WCMA) and the Center for Dairy Research (CDR).

Charles Franklin, director of the Marquette Law School Poll, led off the session discussing the accuracy of polling results, noting that the system is “not broken but also not infallible.”

He notes 2016 was a bit of an outlier year as the results skewed further from what poll results projected compared to other years.

“These are estimates, first of all,” he says. “They can vary from poll to poll and pollster to pollster.”

Most national pollsters, including the Marquette Law School Poll, have shifted to a new model, Franklin notes. Polls now are sampling from a registered voter list (which is a public document), and from that list they are able to get a telephone number and usually an email as well.

“So we send a text and email to participate in a poll and provide a link to do it online rather than a live interviewer,” he says. “If we don’t hear back, we may follow up with a call or text.”

While there still are people who prefer not to participate in polls, it seems adding the option to do it online has improved response rates, he adds.

“Now we’re doing about 75% or a little more of our interviews online,” Franklin says. “Participants can do it on a smartphone, tablet or laptop, and the others we still interview by phone with a live interviewer.

“Whether it’s better or not for accuracy — we won’t know until November once we get the (election) results,” he adds.
Franklin says the upcoming presidential race is a close one, and it’s too soon to know who is going to emerge victorious.

A new Marquette Law School Poll survey of Wisconsin released Wednesday finds Trump supported by 51% of registered voters and Biden by 49%. Among “likely” voters also, Trump is the choice of 51% and Biden of 49%.
The survey was conducted April 3-10, 2024, interviewing 814 Wisconsin registered voters, with a margin of error of plus or minus 4.8 percentage points. Of the full sample, 736 are considered likely voters, and the margin of error for that group is plus or minus 5 percentage points.

The Wisconsin poll also looks at the state’s U.S. Senate race, where Democratic Sen. Tammy Baldwin is supported by 52% and Republican challenger Eric Hovde by 47% among registered voters. Among likely voters, the race is a tie, with 50% for both Baldwin and Hovde. These results include initially undecided voters who then are asked which candidate they would pick if they had to decide.

The initial question, including undecided voters, produces slightly different results, with Baldwin at 44%, Hovde at 37% and undecided at 18% among registered voters. Among likely voters, Baldwin was favored by 45%, Hovde by 41%, and 15% were initially undecided. (To view the poll, visit www.marquette.edu/news-center/2024/law-poll-finds-very-close-presidential-us-senate-races-in-wisconsin.php.)

In January, Trump received 49% and Biden 49% among registered Wisconsin voters, and Trump received 50% and Biden 49% among likely voters. Those results included initially undecided voters who then were asked whom they would vote for if they had to choose between Biden and Trump.

So, what does this mean for the dairy industry? Session speakers Shawn Johnson, capital bureau chief for
Wisconsin Public Radio, and JR Ross, editor of WisPolitics.com, joined WCMA Senior Director of Programs and Policy Rebekah Sweeney in a panel discussion on the election’s implications for the sector.

Johnson notes third-party candidates are a bit of a wild card this year as voters who do not approve of Biden or Trump may turn elsewhere to cast their vote.

“Many people say they can’t stand Trump or Biden,” adds Ross, noting that Wisconsin may be the tipping point for the upcoming election.

He notes that Rep. Mike Gallagher, R-Wis., on Friday is expected to resign from the House, leaving House Republicans with a very thin majority of 217-213, meaning that they cannot afford to lose more than one vote on a party-line vote. The thin majority already has proved to be a challenge for Republican leadership and forced House Speaker Mike Johnson to work with Democrats to pass legislation.

“I think the problem is we are in one big election cycle that never stops,” Johnson says. “It’s a high-stress environment that is not conducive to governing.”

For example, an issue of importance to the dairy industry — immigration reform — has not seen significant progress among a divided government.

“It’s definitely not happening before the election,” Johnson says, adding that “candidates say different things than presidents do,” alluding to promises made on the campaign trail that may not come to fruition once a candidate is in office. He adds there’s a divide between what Trump/Republicans want (deportation) versus what the business community wants (more workers) when it comes to “reform.”

Next, Sweeney was joined by Mike Brown, chief economist at the International Dairy Foods Association (IDFA), and Gregg Doud, president and CEO of the National Milk Producers Federation (NMPF), to discuss another hot topic for the dairy industry — federal milk marketing order (FMMO) reform.

Stakeholders earlier this month submitted post-hearing briefs following the ongoing USDA hearing on proposals to reform FMMOs. The industry awaits a decision from USDA, now expected in July.

NMPF’s brief emphasized that farmers are the reason the FMMO system exists — and that, by law, their priorities are pre-eminent in USDA consideration of a final plan.

IDFA says the FMMO system must recognize the consistent year-over-year declines in fluid milk consumption while the remainder of the dairy industry is stable to growing. USDA must not unduly raise the regulated cost of any dairy products and must take into account the competitive impacts on the growing product offerings throughout the category in the areas of cheese, cultured products, dairy-based health beverages and powders, frozen treats and valued-added milk, among others. Both IDFA’s make allowance and Class I mover proposals are designed to help all dairy processors grow the industry to the long-term benefit of all participants, from farm to consumer, Brown says.

“We don’t have unity in the industry. NMPF is the biggest voice for producers, but not the only voice for the industry,” Brown says, adding, “I’ll be happy if the system works better even if we don’t get everything we want.”

Doud notes everyone wants an increase in the make allowance, but NMPF came up with a slightly different number than others in the industry wanted.

Sweeney says despite differences in opinion in how the make allowance should change, it seems all can agree that change is overdue.

And despite their differing opinions on FMMO reform, both Brown and Doud agree that the industry comes together on a lot of other issues, such as the recent spread of highly pathogenic avian influenza (HPAI), sustainability efforts and other policy issues.

“Change is coming, and we need to work together.,” Brown says.

The disagreement on FMMO reform is “a simple, natural friction between buyers and sellers,” Doud adds.

“When you don’t agree, you fight it out like family at the kitchen table, and you do want to present a united front on the things you agree on,” he says. “You have to be united if you’re going to get anything done.”

CMN

World Championship Cheese Auction raises record $423,480

April 19, 2024

MILWAUKEE — Attendees of this week’s CheeseExpo — hosted by the Wisconsin Cheese Makers Association (WCMA) and Center for Dairy Research — on Wednesday evening raised a record $423,480 during the World Championship Cheese Auction. Proceeds from the auction — which includes lots of first-place cheese award winners in the 2024 World Championship Cheese Contest — support WCMA education and training programs as well continuous improvement of the contest.

“The auction showcases the dairy processing industry’s tremendous support for the next generation — and 2024 was another resounding success. We’re deeply grateful to all of our bidders for their enthusiastic participation!” says John Umhoefer, WCMA executive director.

Ten pounds of the World Champion cheese, Hornbacher, made by Michael Spycher of Mountain Dairy Fritzenhaus in Switzerland, were purchased by Masters Gallery Foods for a total of $14,400. The largest bid of the night was $41,000 made by Custom Fabricating & Repair on 10 pounds of Processed American Slices made by Bongards Creameries of Minnesota.

Winning bids in each lot are as follows:

• Item 1: King Kraft — Cybertrol Engineering purchased 10 pounds of Philadelphia Cream Cheese made by Kraft Heinz, Beaver Dam, Wisconsin, for $150 per pound for a total of $1,500.

• Item 2: Arla Amazes — Food Safety Net Services purchased a combined 19 pounds of Castello Creamy Havarti and Castello Chipotle Gouda made by Arla USA Team, Arla Foods, Kaukauna, Wisconsin, for $145 per pound for a total of $2,755.

• Item 3: Luscious Land O’Lakes — TC Transcontinental Packaging purchased 40 pounds of Aged Cheddar made by Kiel Cheesemakers, Land O’Lakes, Kiel, Wisconsin, for $375 per pound for a total of $15,000.

• Item 4: Lovely LaClare — Hydrite purchased a combined 10 pounds of Original Goat Cheese and Maple Bourbon Goat Cheese made by Team LaClare, LaClare Creamery, Malone, Wisconsin, for $325 per pound for a total of $3,250.

• Item 5: Talented Tillamook — Advanced Process Technologies purchased 40 pounds of Tillamook Sharp Cheddar made by Tillamook, Tillamook, Oregon, for $325 per pound for a total of $13,000.

• Item 6: Lavish Lactalis — Mohawk Technology purchased a combined 20 pounds of Gopi Low Fat Yogurt and Labne Tzatziki Cheese made by Team 1, Central Valley Cheese Inc., Turlock, California;Galbani Mascarpone made by Aaron Price, Lactalis American Group, Nampa, Idaho; Galbani Part Skim Mozzarella and Galbani Low Fat Ricotta
made by Lactalis American Group, Buffalo, New York; and Président Double Cream Brie made by Lactalis USA, Belmont, Wisconsin, for $250 per pound for a total of $5,000.

• Item 7: Bonny Bongards — Custom Fabricating & Repair purchased 10 pounds of Processed American Slices made by Slice Production Team, Bongards Creameries, Bongards, Minnesota, for $4,100 per pound for a total of $41,000.

• Item 8: Guggisberg Greatness — Great Lakes Cheese purchased a combined 20 pounds of Ziller Wheel made by Team DV, Guggisberg Cheese, Millersburg, Ohio, and Smoked Swiss Cheese made by Team Sugarcreek, Guggisberg Cheese, Sugarcreek, Ohio, for $550 per pound for a total of $11,000.

• Item 9: Agropur Allure — Mohawk Technology purchased a combined 40 pounds of Cheddar made by Charlie Henn, Agropur, Weyauwega, Wisconsin; Colby Jack made by Agropur-Hull, Agropur, Hull, Iowa; and Agropur Grand Cheddar made by Agropur Fine Cheese Business Unit, Agropur Dairy Cooperative, Notre-Dame-du-Bon-Conseil, Quebec, for $400 per pound for a total of $16,000.

• Item 10: Widmer’s Wonder — Milk Specialties Global purchased 6 pounds of Jalapeno Brick Spread made by Widmer’s Cheese Cellars Team, Widmer’s Cheese Cellars Inc., Theresa, Wisconsin, for $475 per pound for a total of $2,850.

• Item 11: Klondike Gold — Alpma USA purchased 10 pounds of Odyssey Labneh made by Matt Martin, Klondike Cheese Co., Monroe, Wisconsin, for $1,200 per pound for a total of $12,000.

• Item 12: BelGioioso Brilliance — Milk Specialties Global purchased a combined 20 pounds of BelGioioso Sharp Provolone Mandarino made by Kevin Benzel and BelGioioso Crescenza-Stracchino made by
Christopher Gezella, both of BelGioioso Cheese Inc., Denmark, Wisconsin, for $250 per pound for a total of $5,000.

• Item 13: Pearl Valley’s Pearl — D.R. Tech purchased 50 pounds of Pearl Valley Swiss Cheese made by Pearl Valley Cheese, Fresno, Ohio, for $75 per pound for a total of $3,750.

• Item 14: Glorious Glanbia — Nelson-Jameson purchased a combined 40 pounds of Bandage Cheddar Medium made by Santiago Gomez, Pepper Jack made by Jose Pacheco and Reduced Sodium Cheddar made by Jasper Kim, all of Glanbia Nutritionals, Twin Falls, Idaho, for $475 per pound for a total of $19,000.

• Item 15: Hook’s Books Gold — Darlington Dairy Supply purchased 6 pounds of Little Boy Blue made by Team Hook, Hook’s Cheese Co. Inc., Mineral Point, Wisconsin, for $375 per pound for a total of $2,250.

• Item 16: Premier Prairie Farms — Loos Machine & Automation purchased 12 pounds of Neufchatel made by Luana Plant, Prairie Farms, Monona, Iowa, for $600 per pound for a total of $7,200.

• Item 17: Mighty Masters — Pine River Pre-Pack purchased 10 pounds of 3 State Sharp Shred Blend made by Masters Gallery Foods Inc., Plymouth, Wisconsin, for $1,000 per pound for a total of $10,000.

• Item 18: Nasonville Valor — Milk Specialties Global purchased 40 pounds of Monterey Jack made by Team Nasonville Dairy Inc., Nasonville Dairy Inc., Marshfield, Wisconsin, for $500 per pound for a total of $20,000.

• Item 19: Remarkable Renards — dsm-firmenich purchased 5 pounds of Savory Morel & Leek Cheese Spread made by Renard’s Rosewood Dairy Team, Rosewood Dairy Inc., Algoma, Wisconsin, for $600 per pound for a total of $3,000.

• Item 20: Super Schuman — D.R. Tech purchased a combined 45 pounds of Cello Artisan Extra Aged Asiago, Cello Artisan Copper Kettle Parmesan and Cello Black Pepper and Garlic Rubbed Fontal made by Team Lake Country Dairy, Schuman Cheese, Turtle Lake, Wisconsin, for $700 per pound for a total of $31,500.

• Item 21: Austrian Awe — T.C. Jacoby & Co. purchased a combined 30 pounds of Goesser Bierkaese and Arzberger Aurum made by Franz Moestl & Team, Almenland Stollenkaese, Arzberg, Austria, and Bio Berghüttenkäse made by Othmar Pichler & Team, Obersteirische Molkerei, Knittelfeld, Austria, for $175 per pound for a total of $5,250.

Item 22: Cabot, Nab It! — Ivarson Inc. purchased a combined 40 pounds of Cabot Pepper Jack made by Team Chateaugay, Cabot Creamery Cooperative, Chateaugay, New York; Cabot 83% Butterfat Sea Salted Butter Quarters made by Team West Springfield, Cabot Creamery Cooperative, West Springfield, Massachusetts; Cabot 1-Year Extra Sharp Cheddar Cracker Cuts made by Team Cabot, Cabot Creamery Cooperative, Cabot, Vermont; and Cabot Pepper Jack Shingled Slices made by Team Great Lakes, Cabot Creamery Cooperative, Hiram, Ohio, for $625 per pound for a total of $25,000.

• Item 23: Decatur’s Greater — Emmi Roth USA purchase a combined 10 pounds of Brick made by Matt Henze and Muenster Curd made by Steve Stettler, both of Decatur Dairy Inc., Brodhead, Wisconsin, for $1,500 per pound for a total of $15,000.

• Item 24: Grand Gilman — Loos Machine & Automation purchased 9 pounds of Naturally Smoked Gouda made by Dairyfood USA Inc., Gilman Cheese Corp., Blue Mounds, Wisconsin, for $300 per pound for a total of $2,700.

• Item 25: Shining Southwest — dsm-firmenich purchased a combined 40 pounds of Cows Milk Manchego and Briney Red and Green Jalapeno White Cheddar made by Southwest Cheese Team, Southwest Cheese, Clovis, New Mexico, for $275 per pound for a total of $11,000.

• Item 26: Mediterranean Marvels — Ivarson Inc. purchased a combined 20 pounds of Los Cameros Cured Sheep Cheese made by Lácteos Martínez, Haro, Spain; Cabra al Gofio made by Grupo Ganaderos de Fuerteventura, Puerto del Rosario, Spain; El Pastor San Ruffino Castellano PGI Gran Reserva Sheep Cheese made by Israel Santiago, Quesos El Pastor-Hijos de Salvador, Sanata Cristina, Spain; Amalattea Testadura & Podda Stagionato Classico made by Martina Tonelli, Granarolo, Italy; and Petit Agour & Petit Agour with Truffle made by Agour, Helette, France, for $175 per pound for a total of $3,500.

• Item 27: Foremost’s Foremost — Novonesis purchased 40 pounds of Medium Cheddar made by Foremost Farms USA, Marshfield, Wisconsin, for $350 per pound for a total of $14,000.

• Item 28: Magnificent Marieke — Wabash purchased a combined 50 pounds of Marieke Gouda Young 2-4 months, Marieke Gouda Mature 6-9 months and Marieke Gouda Young made by Marieke Gouda Team, Marieke Gouda, Thorp, Wisconsin, for $70 per pound for a total of $3,500.

• Item 29: Extraordinary Ellsworth — G&R Foods Inc. purchased 10 pounds of Hickory Bacon Cheddar Cheese Curds made by Team Ellsworth, Ellsworth Cooperative Creamery, Ellsworth, Wisconsin, for $850 per pound for a total of $8,500.

• Item 30: Meister’s Mastery — Kelley Supply purchased 40 pounds of Dill Havarti made by Meister Team 1, Meister Cheese, Muscoda, Wisconsin, for $425 per pound for a total of $17,000.

• Item 31: Going Dutch — Complete Filtration Resources purchased a combined 100 pounds of Smokey Gouda, Smokey Goat, Smokey BBQ and Sublime Sheep made by Kaasmakerij Henri Willig, Heerenveen, Netherlands; Gayo Azul Edam Ball Mature made by Royal FrieslandCampina, Marum, Netherlands; Parrano Robusto made by Royal FrieslandCampina, Steenderen, Netherlands; Noord-Hollandse Lutjewinkel 35+ Matured made by Royal FrieslandCampina, Lutjewinkel, Netherlands; Artikaas Vintage Lot 18 made by Dutch Cheese Makers, Heerenveen, Netherlands; Artikaas Smoked Gouda made by Dutch Cheese Makers, Lopik, Netherlands; Beemster Goat 4 months made by Team CONO, Beemster, Westbeemster, Netherlands; and Benning made by CheeseLand, Huizen, Netherlands, for $70 per pound for a total of $7,000.

• Item 32: Perfectly Agropur — Dahmes Stainless Inc. purchased a combined 20 pounds of Low Moisture Mozzarella, Whole Milk made by Patrick Doell, Agropur, Luxemburg, Wisconsin, and String Cheese made by Ken Carothers, Agropur, Little Chute, Wisconsin, for $550 per pound for a total of $11,000.

• Item 33: Astounding Artisans — Dairy Connection Inc. purchased a combined 50 pounds of Point Reyes Bay Blue made by Kuba Hemmerling & Team, Point Reyes Farmstead Cheese Co., Petaluma, California; Batch #17 and St. Malachi Reserve made by The Farm at Doe Run, Coatesville, Pennsylvania; Flagship Reserve and Flagsheep made by Beecher’s Handmade Cheese, Seattle; and Smoked Provolone made by Ferndale Farmstead, Ferndale, Washington, for $100 per pound for a total of $5,000.

• Item 34: Majestic MWC — Hydrite purchased a combined 40 pounds of Colby, Habanero Jack and Black Pepper Cheddar made by Team MWC, MWC, St. Johns, Michigan, for $300 per pound for a total of $12,000.

• Item 35: Supreme Switzerland — T.C. Jacoby & Co. purchased a combined 100 pounds of L’Etivaz AOP made by François Raynaud-Les Chargiaux, Coopérative des Producteurs de Fromages d’Alpages L’Etivaz, Château-d’Oex, Switzerland; Gruyere made by René Pernet, Fromagerie du Haut-Jorat, Peney-le-Jorat, Switzerland; Appenzeller Silver Label made by Marcel Gabriel, Käserei Schollrüti, Appenzeller Käse, Appenzell, Switzerland; Appenzeller Black Label made by Johannes Eberle, Käserei Muolen, Appenzeller Käse, Appenzell, Switzerland; du Père made by Peter and Timon Vogel, Vogel Käsehandwerk, Schoenholzerswilen, Switzerland; Biocella made by Fabian Spielhofer, Brülisauer Käse, Künten, Switzerland; and Gourmino Emmentaler AOP Surchoix made by Beni Naef, Village Dairy Guntershausen, Gourmino, Gutershausen, Switzerland, for $125 per pound for a total of $12,500.

• Item 36: Victorious V&V — Masters Gallery Foods purchased a combined 15 pounds of Chihuahua with Jalapeno Shredded Quesadilla Cheese made by Justin Blazeski, V&V Supremo Foods-Browntown Plant, Browntown, Wisconsin; and Crumbled Queso Fresco Cheese and Grated Sierra Brand Cotija made by V&V Supremo-Team Chicago, V&V Supremo Foods, Chicago, for $500 per pound for a total of $7,500.

• Item 37: Winning Henning — ProActive Solutions USA purchased a combined 30 pounds of Aged Cheddar Midget made by Joshua Henning and Dragon’s Breath Cheddar made by Zachary Henning, both of Henning Cheese Inc., Kiel, Wisconsin, for $325 per pound for a total of $9,750.

• Item 38: Pine River Gold Pack — Masters Gallery Foods purchased 10 pounds of Aged Asiago Cold Pack Cheese Food made by Team Pine River, Pine River Pre-Pack Inc., Newton, Wisconsin, for $450 per pound for a total of $4,500.

• Item 39: Regal Kingdom — dsm-firmenich purchased a combined 12 pounds of Kingston Creamery Smoked Blue and Breezy Blue made by Team Kingston Cheese, Kingston Cheese Cooperative, Cambria, Wisconsin, for $300 per pound for a total of $3,600.

• Item 40: Saputo Splendor — Wisconsin Aging & Grading Cheese Inc. purchased 17 pounds of Heidi Farm Tilsit made by Bruce Turner, Saputo Dairy Australia, Burnie, Australia, for $125 per pound for a total of $2,125.

• Item 41: Organic Valley Opulence — Loos Machine & Automation purchased 45 pounds of Organic American
Cheese-Premium Pasteurized Prepared Cheese (White) made by Team Revela, CROPP Cooperative/Organic Valley, Colby, Wisconsin, for $80 per pound for a total of $3,600.

• Item 42: The World Champion! — Masters Gallery Foods purchased 12 pounds of Hornbacher made by Michael Spycher, Mountain Dairy Fritzenhaus, Gourmino, Fritzenhaus, Bern, Switzerland, for $1,200 per pound for a total of $14,400.

CMN

February U.S. cheese production rises 3.0% from one year earlier

April 19, 2024

WASHINGTON — The National Milk Producers Federation (NMPF), U.S. Dairy Export Council (USDEC) and Consortium for Common Food Names (CCFN) commended this week’s House Ways and Means Committee markup of a bill that would renew the Generalized Systems of Preferences (GSP) trade program with new agriculture-specific eligibility criteria, giving U.S. dairy producers a fairer opportunity to sell their products in key markets. GSP has not been in effect since it expired at the end of 2020.

The GSP trade program helps developing countries use trade to grow their economies by eliminating U.S. duties for a wide range of products. GSP-eligible countries must meet certain conditions. This bill will introduce new provisions for the agriculture industry, including requirements that beneficiary countries provide open and equitable market access to U.S. agriculture exports and protect the generic use of common food and beverage terms like “parmesan” and “feta.”

“The U.S. dairy community is grateful for these expanded criteria, which will enable America’s dairy farmers and producers to compete on a level playing field in these new and growing markets,” said Krysta Harden, USDEC president and CEO. “A special thank you to Reps. Adrian Smith, Jimmy Panetta and Michelle Fischbach, who continue to be champions for the U.S. dairy industry. Now more than ever, our members count on exports to succeed, and we look forward to supporting this bill through to the finish line.”

Gregg Doud, NMPF president and CEO, also thanked the representatives for working to preserve market access and create a level playing field for U.S. dairy exports.

“American dairy producers and cooperatives rely upon fair access to international markets,” he says.

The groups add that as the European Union continues to try to monopolize common name foods and beverages by imposing overreaching geographical indication policies on countries worldwide, the new GSP eligibility requirements would provide a vital response on behalf of American cheesemakers.

“The European Union has expanded its protectionist and anti-competitive campaign to monopolize common name food and beverages well beyond its borders, to countries in every corner of the globe,” says Jaime Castaneda, CCFN executive director. “The U.S. government has the political and economic influence to fight back. We’re pleased to see that Congress is starting to utilize the tools at its disposal to secure producers’ common names rights.”

CMN

Today's Cheese Spot Trading
May 3, 2024

Barrels: $1.8800 (NC)
Blocks: $1.7900 (+1/4)

Click here for more market activity

Monitoring and messaging on the avian influenza issue

John Umhoefer, Wisconsin Cheese Makers Association

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