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CWT Assists With 6.2 Million Pounds of Dairy Product Export Sales

Cooperatives Working Together (CWT) member cooperatives accepted 38 offers of export assistance from CWT that helped them capture sales contracts for 5.7 million pounds (2,580 MT) of American-type cheese, 353,000 pounds (160 MT) of whole milk powder and 187,000 pounds (85 MT) of cream cheese. The product is going to customers in Asia, Central America, the Caribbean, Middle East-North Africa and South America, and will be delivered from April through September 2024.

CWT-assisted member cooperative year-to-date export sales total 37.7 million pounds of American-type cheeses, 309,000 pounds of butter (82% milkfat), 617,000 pounds of anhydrous milkfat, 8.5 million pounds of whole milk powder and 3.3 million pounds of cream cheese. The products are going to 26 countries in five regions. These sales are the equivalent of 458.8 million pounds of milk on a milkfat basis.

Assisting CWT members through the Export Assistance program positively affects all U.S. dairy farmers and cooperatives by fostering the competitiveness of U.S. dairy products in the global marketplace and helping member cooperatives gain and maintain world market share for U.S. dairy products.

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Validating Net Energy in Commercial Swine Systems - Gustavo Lima

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In this episode of The Swine Nutrition Blackbelt Podcast, Gustavo Lima, PhD candidate at Iowa State University, explains how soybean meal net energy is evaluated using growth assays and calorimetry. He discusses caloric efficiency, validation under commercial conditions, and differences between controlled and real-world environments. Gustavo also highlights practical implications for diet formulation and ingredient valuation. Listen now on all major platforms!

“Indirect calorimetry provides a precise estimation of ingredient energy, yet validation under production conditions remains essential for accurate application in real systems.”

Meet the guest: Gustavo Lima / gustavo-lima-a9867127 is a PhD candidate in Animal Science at Iowa State University, specializing in swine nutrition, ingredient evaluation, and energy metabolism. With over 15 years of experience across Latin America, his work focuses on soybean meal utilization, caloric efficiency, and applied research for commercial production systems.