Thinking of Starting a Value-Added Dairy Foods Business?

Jan 06, 2021

By Kerry E. Kaylegian

“Value-added” is an extra characteristic that oﬀers greater value to the consumer and generates a higher dollar return for the dairy foods processor. Reasons for starting a value-added business: to maintain a small family farm; for ﬁnancial sustainability of your dairy; if you have a passion for dairy products; or to provide a business opportunity for future.

There is a wide range of value-added dairy products such as ﬂuid products, frozen desserts, cultured products, a variety of cheeses, and butter. Dairy consumption is increasing but product trends are moving away from ﬂuid milk to value-added dairy products.

Consumers are interested in local products as well as niche or specialty products, so you may be able to capitalize on an opportunity to market your milk such as grass-fed cattle, organic, goat or sheep products, A2 milk, breed-speciﬁc such as Guernsey or Jersey.

Before you start, knowing the characteristics, science, and manufacturing technology of your product is critical to making a consistent, high-quality product. This will help you determine your equipment and facility needs, manufacturing processes, and regulatory requirements.

The dairy industry is highly regulated. You need to know the federal and state regulations that apply to your enterprise. It is also important to identify potential barriers to the success of your enterprise.

A Successful and Sustainable business is the result of a solid understanding of your markets and the technology needed to make your products, and a commitment to the highest quality farming, manufacturing, and business practices.

This program was developed by Food Safety CTS, LLC, for Penn State University.

Source : psu.edu

Video: Alberta Honey: A Day at Molenkamp Honey Farms

When was the last time you read the label on your honey?

We spent a day at Molenkamp Honey Farms with Michael Molenkamp, who has been keeping bees for 17 seasons and runs three to four thousand hives. In mid-September, he was finishing treatments and getting his bees ready for winter, and he walked us through how Alberta honey gets made.

Alberta has just 150 commercial beekeepers running 300,000 colonies, and together they produce 40% of Canada’s honey. Long summer days and golden canola fields give Alberta honey a light flavour that’s hard to match anywhere else.

Molenkamp calls Alberta beekeepers some of the most resilient farmers he knows. There’s plenty of Alberta honey to go around, but a lot on our shelves isn’t from here, so his ask is simple. Give the label a second look and choose honey made by Alberta beekeepers, or buy straight from a beekeeper near you.