Funding from the Northeast Dairy Business Innovation Center is a Catalyst for Dairy Sector Resiliency
Grant recipients and Agency staff at the announcement on November 8, 2023. From left to right; Kiera Ebeling – NE-DBIC, Ali Boocheever – NE-DBIC, Katie Spring, NE-DBIC, Ben Eldredge – NE -DBIC, Kathryn Donovan – NE-DBIC, Laura Mack - Lu.Lu Artisan Ice Cream, Kent Underwood - Vermont Farmstead Cheese, Secretary Anson Tebbetts, Andy Kehler - Jasper Hill, Rachel Fritz-Schaal - Parish Hill Creamery, Sarah Healy – Cabot, Laura Ginsburg, NE-DBIC Lead, Cricket Jacquier - Agri-Mark Board Chair Mercy Larson - Larson Farm, Eugene Audet and Paul Doton.
By Katie Spring | NE-DBIC Communications Specialist
Dairy processors across the Northeast are receiving an important investment intended to build resiliency and spur industry growth in our region. The Northeast Dairy Business Innovation Center (NE-DBIC) announced on Wednesday, November 8, 2023, that 35 businesses have been selected for over $12 million in awards through the Existing Dairy Processor Expansion Grant.
With total funding of $12,287,001 across eight states, individual awards range from $25,852 to $1 million. Those selected for awards represent processors of all sizes: from farmstead creameries to multi-state businesses and co-ops. Through a rigorous selection process, applicants were divided into three tiers based on production volume. Successful applicants in Tiers 1 and 2 went through two written applications, followed by a virtual presentation of their projects. Tier 3 applicants asking for over $150,000 also gave virtual presentations. Each application was reviewed by a minimum of three dairy sector experts from across the Northeast.
In Vermont, nine processors have been awarded grants:
- Agri-Mark Inc dba Cabot Cooperative Creamery, Tier 1, will automate their cracker cut cheddar cheese line and double the capacity of the line to 12+ million pounds of cheese annually.
- Cellars at Jasper Hill, Tier 2, will expand their cold storage facilities to create additional space to receive milk and make cheese.
- Maplebrook Farm, Tier 2, will install equipment to increase yield and their ability to process more fluid milk.
- Vermont Farm and Cheese Collaborative L3C, Tier 2, will re-open a closed dairy processing plant to produce a variety of private label cheeses.
- Vermont Farmstead Cheese Co, Tier 2, will increase their capacity for soft and hard cheesemaking which will increase their raw milk intake by 30%.
- Wilcox Ice Cream, Tier 2, will install modern automated ice cream equipment to increase product volume and efficiency.
- Larson Farm, Tier 3, will replace their yogurt filler with a new, larger model to increase labor efficiency and product quality.
- lulu Artisan Ice Cream, Tier 3, will overhaul their current ice cream plant to increase and streamline ice cream and gelato production.
- Parish Hill Creamery, Tier 3, will expand their cheese aging capacity and streamline processing.
This one-time infusion of funding is a direct result of the Northeast Dairy Taskforce, convened by the Vermont Agency of Agriculture, Food and Markets (VAAFM), at the request of USDA Secretary Vilsack. Charged to provide an actionable response to Danone/Horizon cutting milk contracts with Northeast dairy farmers, the regional taskforce recommended investing “catalytic levels of funding into existing successful track-record processors positioned to scale production quickly.”
The USDA subsequently awarded the NE-DBIC an additional $20 million to address the stability and viability of Northeast regional dairy. The Existing Dairy Processor Expansion Grant does just that, funding specialized equipment to help processors increase the use of regionally sourced milk and expand regional dairy processing capacity.
“USDA is proud to be a partner with Vermont Agency of Agriculture, Food and Markets in their ongoing efforts to support the region’s dairy businesses through the Northeast Dairy Business Initiative,” said USDA Under Secretary for Marketing and Regulatory Programs Jenny Lester Moffitt. “This funding will expand markets for dairy producers, ensure a steady supply of dairy products to consumers, and make significant contributions to the region’s economy.”
Over 3,200 dairy farmers will benefit from this processing expansion, stabilizing and expanding options for their milk and increasing the amount of local dairy on store shelves throughout the Northeast.
“The funding will have significant impacts for Vermont’s producers, helping bolster and stabilize production,” said Vermont Governor Phil Scott. “This will help Vermont’s world-renowned dairy industry grow and prosper and continue making Vermont proud.”
“Dairy delivers for Vermont and the Northeast. Our farmers are committed to producing a high-quality product, but they need support. These investments are great for our processors, farmers and consumers,” said Vermont Secretary of Agriculture Anson Tebbetts. “By investing in new and existing products these grants will keep milk, butter, cheese, yogurt and ice cream in our stores, schools, and homes. We are grateful for the support from USDA & Congress for this partnership.”
The following dairy processors have also been selected as recipients of the grant:
Maine:
- Casco Bay Butter Company
- Giffords Ice Cream
- Balfour Farm
- Cosmic Goat Farm and Creamery
Massachusetts:
- Agri-Mark Inc dba Cabot Cooperative Creamery
- Cooper’s Hilltop Farm
- Grey Barn Farm
- Mapleline Farm
New Hampshire
- McNamara Dairy
- Super Secret Ice Cream
- Swallow Ridge Farm
New Jersey
- Valley Shepherd
New York
- Byrne Dewitt
- Chaseholm Farm Creamery
- Ronnybrook Farm
- Trinity Valley
- Roc-Star Ice Cream Products
Pennsylvania
- Clover Farms Dairy
- Turner Dairy Farms
- Backpack Yogurt
- Pleasant Lane Farms Creamery
- Anonymous Plain Sect Cheesemaker
- God’s Country Creamery
- Perrystead Dairy
Rhode Island
- Wright’s Dairy Farm
Find the full list of recipients and their planned expansion project details by visiting the NE-DBIC website here: https://nedairyinnovation.com/processor-expansion-awards/#Recipients