This article by Bob Audette originally appeared May 16 in the Brattleboro Reformer.
BRATTLEBORO — The prospect of a new dairy processing plant in Windham County is good news for dairy farmers around Vermont, said Diane Bothfeld, the director of administrative services and dairy policy for the Vermont Agency of Agriculture, Food and Markets.
“When a new processor comes online, there is less powdered milk, which means more money for farmers,” she said. “It’s very positive to have another processor in Vermont.”
Bothfeld explained that what milk is used for determines what a dairy farmer receives in compensation. Liquid milk gets the best return on the dollar for farmers, she said, followed by yogurt and ice cream, cheese and, finally, butter and dried milk.
“If more milk goes to yogurt and less to powder, that will help improve the farmers’ weighted average price,” said Bothfeld.
According to documents filed with the Vermont Secretary of State’s Office, Thomas Moffitt, the former president of Commonwealth Dairy, is a principal in a $32.5 million push to rehabilitate a factory recently vacated by a defense contractor in the Exit One Industrial Park in Brattleboro. According to documents presented to the Brattleboro Select Board, the new dairy facility — Culture Made Vermont LLC — would produce “value-added” products from milk supplied by Vermont dairy farms. A value-added dairy product includes cheeses, yogurt, ice cream and butter.
Read full story at the Brattleboro Reformer.
(Fair use with written permission from the New England Newspapers Inc.)