Hoard's Dairyman Intel is a weekly e-newsletter resource for the dairy industry. Headline news, market insights, dairy policy updates, and so much more are featured in each issue. If you would like Intel to arrive in your inbox each Monday, subscribe by clicking the blue button on the right.

Nov. 14 2016
“DMI opened our eyes to dairy.” That was one of the opening statements by Heather Mottershaw during our on-site visit to Taco Bell’s headquarters in Irvine, Calif., located in the greater
Nov. 14 2016
Cheese has traditionally been a staple in the world of wine tasting. Why is that? The science behind the pairing boils down to positive sensory interactions experienced when consuming the two together
Nov. 14 2016
“We do not have or use live bulls on our dairy. Cows that are difficult breeders are usually double-bred and some are even given GnRH,” said Steve Paider with Seidl Mountain View Dairy
Nov. 7 2016
California lawmakers are idiots. That’s my take after reading the article dated October 3, 2016, titled “Is California telling farmers to leave?”
Nov. 7 2016
“When I started at Taco Bell 10 years ago, there was this idea of the cheese-stuffed taco,” stated Steven Gomez who heads up the franchises’ Food and Beverage Innovation Team
Nov. 7 2016
We received the following letter from a dairy farmer after reading Dr. Charles Gardner’s article, “They deserve to know the business plan.”
Nov. 7 2016
Milk earned its status as a health all-star particularly in the arena of bone health toting impressive levels of calcium, vitamin D, protein, and other essential vitamins and minerals
Nov. 7 2016
Profitable and unprofitable dairy farms come in many forms and sizes. Larger farms generally assume more risk but have higher profit potential
Nov. 7 2016
“We place postfresh cows, 1 to 45 days in milk, into one of two groups: first-lactation only and second-lactation and greater cows,” said Dale Mattoon, a Platinum Winner
Oct. 31 2016
With its two fused tortilla shells and Pepper Jack cheese in the secret pocket, Taco Bell staffers knew the Quesalupa would be all about the cheese . . . more specifically the cheese pull
Oct. 31 2016
In recent years, a great amount of discussion has surrounded the determination of optimal stocking density based on economic and health-related measures
Oct. 31 2016
Five years ago, the Los Angeles Unified School District placed a ban on sugary drinks, including chocolate and strawberry milk. The Los Angeles school board recently approved a pilot program to study...
Oct. 31 2016
Lower milk production around the world, plus continued low feed prices here at home, are expected to boost operating margins for U.S. dairy operators in 2017
Oct. 31 2016
“Cheese. Cheese. Cheese.” That’s what consumer test panelists kept telling the Taco Bell Food and Beverage Innovation Team as it tested the new product
Oct. 24 2016
“The Breakfast Crunchwrap is the cornerstone of the breakfast menu. That being the case, cheese plays a huge role in breakfast,” said Heather Mottershaw with Taco Bell’s Food and Beverage
Oct. 24 2016
The newest fad in shopping for meat looks a bit like a consumer walking out to a cattle yard or pasture, pointing at an animal, and saying, “I want that one.” In the past few years
Oct. 24 2016
The 2016 Presidential election put a spotlight on immigration, and from the Republican side, a very negative light. If you are dependent on an immigrant labor force, which many dairy operations
Oct. 24 2016
When it comes to new products, the Quesalupa is not only the star of the Taco Bell brand, it recently earned top billing at the Prepared Foods New Products Conference
Oct. 24 2016
When the October 25, 2016, issue of Hoard’s Dairyman arrives in your mailbox, take an extra close look at the cover. Every subscriber will see a Grand Champion from World Dairy Expo
Oct. 17 2016
They employ 100,000 U.S. dairy cows. That's correct. By placing 225 million pounds of cheese on pizzas and an array of food items, Pizza Hut employs 100,000 dairy cows or 1 percent of the U.S. dairy herd....
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