From my standpoint, this is the most onerous initiative that has ever come to light. When it comes to livestock agriculture, it is going for the jugular
As markets and the dairy industry as a whole continues to change, many dairy producers have investigated value-added processing as an opportunity for their operations
It’s a push that has occurred up and down the chain. It has been driven by national and international brands that have been on the search to find more global suppliers
Since the genesis of Federal Milk Marketing Order (FMMO) pricing, the balance between pricing in the various milk classes has caused discussion and at times even distress among dairy farmers
In the 19 years prior to 2020 and the COVID-19 pandemic, the monthly difference between Class III and Class IV prices had exceeded $5 per hundredweight (cwt.) on only six occasions
Throughout the decades of milk pricing by Federal Milk Marketing Orders, dairy farmers, processors, and even consumers have questioned the importance of the orders
While the pandemic and its effects are by no means behind the United States, recent vaccine availability and slipping COVID-19 infection rates have caused many parts of the country to walk back policies...
The term risk management has become an integral part of the dairy lexicon in the last decade, and its merits have never been more obvious than during the wild swings caused by the COVID-19 pandemic
Innovation and research are two of the most important keys to future success of dairy sales. As such, the industry invests heavily in research and development to secure markets of the future
The past year of dairy market volatility has once again stirred the pot of discontent with current milk marketing frameworks and raised the question, “Is federal order reform necessary?”
For those who closely follow dairy product pricing, monitoring CME movement, and particularly the block and barrel cheese prices, is a critical component of their sales planning
“If you look at the federal order pools back in the 1950s, it was about two-thirds to fluid milk and the other one-third being manufacturing,” University of Wisconsin-Madison’s Mark Stephenson...
