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Over the past decade, New Jersey witnessed the closure of more than half its dairy farms. Today, the number of commercial dairy farms statewide totals approximately 130. Farmers’ decisions to abandon dairy farming are largely attributable to the high cost of doing business, coupled with volatile pricing in the federal milk marketing system, which results in low profits. Though the number of farms has rapidly decreased, milk production has declined at a slower rate due to herd expansion and improved dairy herd production and management. New Jersey’s milk production in 2002 totaled 229 million lbs. valued at $29.8 million. Milk production in 1991 totaled 349 million lbs. valued at $54 million.
In 2003 the Department worked with Rutgers Food Innovation Research Center on a value-added dairy project and looked at new products such as flavored milk. The nutritional benefits of drinking milk at a young age were promoted to schoolchildren through the Healthy Choices, Healthy Kids initiative. To allow for milk to be branded as “Jersey Fresh” new guidelines were developed to define, “Jersey Fresh Milk,” “Jersey Fresh Flavored Milk,” “Made with Jersey Fresh Milk,” and “Made with Premium Jersey Fresh Milk.”
In 2004 the Department will be seeking to increase demand for New Jersey milk, working to evaluate the potential of value-added dairy products, evaluating new legislation to provide stable on-farm milk pricing, and looking at ways to ensure quality milk production and food safety.
4.1 Evaluate Legislation
38) STRATEGY – Evaluate possible legislation that encompasses the Milk Income Loss Contract (MILC) program to ensure more stable on-farm milk prices. Work with the State’s Ratification Committee to continue moving that process forward.
39) STRATEGY – Explore options related to creating unified New Jersey Dairy Council to meet the needs of both North and South Jersey producers and allow for greater local control over advertising budgets.
40) STRATEGY - Work with the New Jersey Legislature to update bonding laws.
4.2 Increase Demand for Milk
41) STRATEGY- Develop a strategy to promote dairy product sales at community and retail markets throughout the State.
42) STRATEGY – Explore value-added product and market potential for flavored milk, yogurt and other dairy products. Evaluate the concept of marketing low-fat flavored milk in New Jersey’s schools. Pursue a value-added grant for this project.
43) STRATEGY – Support the branding of “Jersey Fresh” milk through the establishment of the following grade certifications; “Made with Premium Jersey Fresh Milk,” “Made with Quality Jersey Fresh Milk”, “Jersey Fresh Flavored Milk” and “Jersey Fresh Milk.”
44) STRATEGY – In conjunction with the Healthy Choices, Healthy Kids initiative continue to promote the nutritional benefits of drinking milk at a young age.
45) STRATEGY – Continue to support the American Dairy Association in repositioning milk in retail markets, making it more attractive to consumers. Continue to work closely with the Departments of Agriculture in the Northeast states to collaborate on mutual marketing efforts.
4.3 Ensure Quality Production and Food Safety
46) STRATEGY - Seek to secure funding to enable Rutgers to reinstate the Milk Quality Program to document the quality of raw and processed milk and milk products to assure the safety and wholesomeness of dairy products. Continue working with Rutgers and NJ Farm Bureau in helping New Jersey Dairy farmers utilize the FIN Pak Program, a software program that promotes good business practices through financial management analyses.
47) STRATEGY – Continue working to protect the health of the dairy industry from the threat of devastating and economically damaging diseases. This includes quarterly monitoring for Brucellosis, monitoring for tuberculosis on all suspect cows, providing dairy farmers with bio-security disease control as requested, participating fully in USDA trace ability protocols, and providing free whole herd blood testing for Johne’s Disease.
