Wisconsin's Dairy Industry - Wisconsin Milk Marketing Board (WMMB)

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Wisconsin's Dairy Industry - Wisconsin Milk Marketing Board (WMMB)

The average

Wisconsin dairy

cow generates

more than

$21,000 a year

in economic

activity.

Source: WASS;

UW Department of

Agriculture and

Applied Economics

2

Wisconsin’s Dairy Industry

• Number of licensed Wisconsin dairy farms

• Number of Wisconsin dairy cows

• Average milk production per cow per year in Wisconsin

• Total Wisconsin milk production

11,490 dairy farms

1,270,000 dairy cows

21,436 lbs. / 2,493 gal.

27,224,000,000 lbs. / 3,166,000,000 gal.

Wisconsin milk production (percentage of the U.S. total) 13.6%

• Average number of cows per farm in Wisconsin

• Total Wisconsin cheese production

111 dairy cows

2,760,634,000 lbs.

Wisconsin cheese production (percentage of the U.S. total) 25.4%

• Total Wisconsin specialty cheese production (2011)

• Total Wisconsin Cheddar cheese production

• Total Wisconsin other American cheese production

• Total Wisconsin Mozzarella cheese production

• Total Wisconsin other Italian cheese production

• Total Wisconsin Dry Whey (for human consumption) production

• Number of cheese plants in Wisconsin

• Number of butter plants in Wisconsin

• Number of yogurt plants in Wisconsin

• Total Wisconsin plants manufacturing one or more dairy products (2011)

All statistics are from 2012 data unless noted otherwise.

Source: Wisconsin Agricultural Statistics Service (WASS); USDA National Agricultural Statistics Service (NASS);

Wisconsin Department of Agriculture, Trade and Consumer Protection (WDATCP)

586,048,000 lbs.

570,377,000 lbs.

257,626,000 lbs.

947,347,000 lbs.

449,291,000 lbs.

287,539,000 lbs.

145 plants

12 plants

11 plants

211 plants


• 1830s

• 1858

• 1877

• 1885

• 1890

• 1890

• 1910

• 1915

• 1921

• 1940

• 1972

• 1986

• 1992

• 1994

• 1994

• 2010

• 2011

• 2013

Wisconsin farm wives begin making cheese.

J.I. Smith obtains state’s first cheese vat; becomes first to sell beyond state’s borders.

Brick Cheese is first made by Wisconsin cheesemaker John Jossi.

Colby Cheese is invented in Colby, Wisconsin, by Joseph Steinwand.

UW Professor Stephen Babcock develops method for placing value on milk quality.

First dairy school in America established at UW-Madison.

Wisconsin becomes nation’s leader in cheese production.

Wisconsin becomes leading dairy state, producing more milk than any other.

Wisconsin becomes the first state to establish cheese grading standards.

Wisconsin adds “America’s Dairyland” to auto license plates.

Wisconsin Cheese production exceeds one billion pounds.

The Center for Dairy Research at UW-Madison is established.

Wisconsin Cheese production exceeds two billion pounds.

The Wisconsin Master Cheesemaker ® program, unique in the Western Hemisphere, established.

Wisconsin Specialty Cheese Institute is formed to promote specialty cheese.

Wisconsin becomes 4th largest cheese-producing region in the world.

Specialty cheese production tops 586 million pounds, accounting for 22% of Wisconsin’s

total cheese production and 45% of total U.S. specialty cheese production.

Wisconsin cheesemakers capture 58% of all awards presented at the U.S. Championship

Cheese Contest, including the U.S. Champion Award.

Source: Wisconsin Department of Commerce; WASS; American Cheese Society; Wisconsin Cheese Makers Association (WCMA)

As much as

90% percent of

Wisconsin’s milk

is made into

cheese, and

90% of that

famous Wisconsin

Cheese is sold

outside of the

state’s borders.

Source: WMMB, Inc.

3


Wisconsin

has led the

United States in

cheesemaking

since 1910.

Source: WASS

2012* U.S. Cheese 1

Production by States

2012* U.S. Cheese 1

Production by Variety

2012 TOTAL PRODUCTION

10,863,060,000 lbs.

4

* Preliminary; does not add due to rounding.

1 Excludes Cottage Cheese

Source: USDA/NASS, “Dairy Products”


Wisconsin’s Rank in the U.S. Dairy Industry, 2011 1

PRODUCT WISCONSIN PRODUCTION % OF U.S. RANK AMONG STATES

• Cheese: American Varieties

Italian Varieties

Muenster

Brick

Limburger

Mozzarella

Hispanic

Provolone

Parmesan

Romano

Cheddar

794,538,000 lbs.

1,348,636,000 lbs.

50,108,000 lbs.

3,054,000 lbs.

482,000 lbs.

898,721,000 lbs.

59,117,000 lbs.

187,269,000 lbs.

122,931,000 lbs.

20,908,000 lbs.

549,588,000 lbs.

18.8%

29.5%

34.2%

26.7%

100.0%

25.2%

26.3%

53.3%

42.7%

46.8%

17.8%

1

2

1

2

1

2

2

1

1

1

1

• Total Cheese 2

2,634,683,000 lbs. 24.9%

1

• Processed Cheese

Milk

• Dry Whey, Human Food

Milk Cows

616,076,000 lbs.

26,117,000,000 lbs.

294,202,000 lbs.

1,265,000 cows

52.1%

13.3%

30.9%

13.8%

1

2

1

2

1 Preliminary

2 Excludes Cottage Cheese

Source: WASS; USDA/NASS

Wisconsin

cheesemakers set

a new record

for specialty

cheese production

in 2011, producing

586 million pounds.

Wisconsin now

accounts for

45% of total

specialty cheese

production in the

United States.

Source: WASS

5


U.S. Cheese Consumption

by Variety, 2011 *

U.S. Cheese Consumption,

1970-2011 *

Wisconsin

cheesemakers

produce

more than

600 varieties,

types and styles

of cheese.

Source: WMMB, Inc.

6

*Preliminary estimate

Source: USDA/ERS, “Livestock, Dairy and Poultry Outlook”

*Preliminary estimate **Projected

Numbers rounded to the nearest full pound.

Source: USDA/ERS, “Livestock, Dairy and Poultry Outlook”;

FAPRI, “2011 Agricultural Outlook”


Wisconsin’s Rank Among the Top-Producing Countries, 2011

Wisconsin has

1,246 licensed

cheesemakers

and is the

only state that

requires a

licensed

cheesemaker

to supervise

production of

cheese intended

for sale.

Source: WDATCP,

December, 2012

Source: USDA/NASS, “Dairy Products Annual Summary”; EuroStat; UN FAOStat Online Database

7


Clark County

leads the state

in total milk

production;

Marathon,

Manitowoc,

Fond du Lac and

Dane County

round out the

top five.

Source: WASS

$59.2 billion

Dairy =

$26.5 billion

$26.5 $9.3 $2.7

8


U.S. Per Capita Sales of Dairy Products

YEAR

• 2001 r

• 2002 r

WHOLE

MILK

63.2

62.4

REDUCED

& LOWFAT

MILK

82.9

82.1

NONFAT

MILK

28.9

27.9

FLAVORED

MILK

12.4

14.0

POUNDS OF PRODUCT

CHEESE

30.1

30.6

ICE

CREAM

21.3

21.0

CREAM

PRODUCTS

10.3

10.1

BUTTER

4.4

4.5

COTTAGE

CHEESE

2.6

2.6

YOGURT

7.0

7.4

ALL DAIRY

PRODUCTS 1

586

589

Wisconsin’s

dairy industry

contributes

$26.5 billion

a year to the

state’s economy.

• 2003 r

• 2004 r

• 2005 r

61.5

59.4

56.7

81.2

80.6

80.8

26.8

26.6

27.0

14.4

14.7

14.6

30.6

31.4

32.6

21.6

19.0

19.2

11.4

12.1

12.4

4.5

4.5

4.6

2.7

2.7

2.7

8.2

9.3

10.3

600

596

605

Source: UW Dept.

of Agriculture and

Applied Economics

• 2006 r

55.1

81.0

27.2

14.9

32.7

19.5

12.5

4.7

2.6

11.1

613

• 2007 r

52.2

82.0

27.2

14.5

33.5

19.0

12.8

4.7

2.6

11.5

614

• 2008 r

50.3

85.2

27.1

14.2

32.9

18.6

12.3

5.0

2.4

11.7

608

• 2009 r

49.0

86.0

26.8

14.2

33.1

18.4

12.1

5.0

2.4

12.5

611

• 2010 r

46.4

86.2

26.4

15.2

32.9

18.0

12.1

4.9

2.4

13.5

604

• 2011 P

45.0

83.3

25.3

14.7

33.5

17.9

11.9

5.4

2.3

13.7

604

r Revised

PPreliminary

1Pounds of milk equivalent, milkfat basis

Source: USDA/ERS, “Livestock, Dairy and Poultry Outlook”

9


Milk is the

wise beverage

choice. It beats

soft drinks on

every major

nutrient content

measurement.

10

Milk’s Contribution to

U.S. Recommended Daily Allowances (RDAs)

NUTRIENT

FAT FREE MILK

ONE 8 OZ.

SERVING

(80 CALORIES)

% OF DAILY VALUE*

SOFT DRINK

ONE 12 OZ.

SERVING

(100 CALORIES)

• Calcium 30% 0%

• Vitamin D 25% 0%

• Protein 16% 0%

• Potassium 11% 0%

• Vitamin A 10% 0%

• Vitamin B12 13% 0%

• Riboflavin 24% 0%

• Niacin 10% 0%

• Phosphorus 20% 3%

*Based on a 2,000 calorie diet.

Source: National Dairy Council / MilkPEP

TO MAKE

ONE POUND OF:

Milk

Conversion

Factors

• One quart of milk weighs 2.15 lbs.

• One gallon of milk weighs 8.6 lbs.

• 46.5 quarts of milk equals 100 lbs.

Butter

Whole Milk Cheese

Ice Cream (1 gal.)

Cottage Cheese

Plain Yogurt

REQUIRES:

21.8 lbs. whole milk

9.8 lbs. whole milk

12.0 lbs. whole milk

7.3 lbs. skim milk

1 lb. whole milk

The quantity of milk used to produce one pound of

each product depends primarily upon milkfat

content of the milk. Therefore, this table is only an

approximation.

Source: USDA


2012 American Cheese

Society Contest

2013 U.S. Championship

Cheese Contest

Wisconsin

cheesemakers

have claimed

the top prize at

the biennial U.S.

Championship

Cheese Contest

in 13 of the 17

contests held

since it began

in 1981.

Source: WCMA

Percent of 2012 Winners 1 Percent of 2013 Winners 1

1 Includes only cow’s milk or mixed-milk cheese winners

Source: American Cheese Society

1 Winners shown for all classes

Source: Wisconsin Cheese Makers Association (WCMA)

11


Wisconsin

produced 14%

of all milk and

25% of all

cheese in the

United States

in 2012.

Families Own the Farms in Wisconsin

Source: USDA/NASS

Source: USDA/NASS, Census of Agriculture, 2007

8418 Excelsior Drive

Madison, WI 53717

www.EatWisconsinCheese.com

©2013 WMMB, Inc.

9750

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