Dairy farmers in a couple of Western states have new industry representation. Dairy West recently hired Steve Seppi as its new CEO, after working with the Dairy Farmers of Washington, and says he’s passionate about keeping the industry on track.
Dairy West represents dairies in Idaho and Utah, but Seppi says the region doesn’t matter when it comes to who represents dairy. He says all dairy farmers work hard to feed the world.
“You know, I had good relationships with farmers across the region from my time across there, and ultimately, you know, there was an opportunity to kind of approach this new regional growth and regional expansion,” Seppi said. “And so ultimately, I saw that as an opportunity and was encouraged by some of the farmers here in Idaho and Utah, and took the opportunity. And then ultimately, I’m looking forward to the future as we continue to expand and grow as a region.”
Seppi is likely to have his work cut out for him, with the 2022 Census of Agriculture showing there are more than 30% fewer U.S. dairy farms today compared to 2017.
GROWING IMPORTANCE OF PRECISION TECHNOLOGY IN DAIRY
Due to the operational and labor challenges dairy farms face, producers are increasingly turning to various technological systems to bridge the gap. New numbers out this week show just how vital precision agriculture technology has become to the industry.
An updated study by the Association of Equipment Manufacturers (AEM) reveals that the technology spans a vast area, encompassing approximately 11 million acres of cropland. That’s roughly five times the size of Yellowstone National Park.
It’s making an impact, too.
Researchers found that adopting precision ag tech has given corn production a five-percent boost each year. AEM’s Curt Blades says the report shows that if this kind of growth continues, the industry would be set up for extraordinary success.
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Falling feed costs and strong demand for butter could be good news for dairy farmers looking to get their finances back on track.
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Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
October 26, 2023 09:00 AM
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It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of
Where the Food Comes From, explains how and why that happens.
October 25, 2023 09:00 AM
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No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
October 24, 2023 11:32 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
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How does a robot milk a cow?
October 18, 2023 09:00 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
October 17, 2023 01:55 PM
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