 |
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
| MAY
2000 |
|
|
|
|
|
|
|
|
|
Americans
Eat More Cheese
Considering
that cheese consumption was a little less than 17 pounds per
person in 1980, the forecasted U.S. cheese consumption of 29.6
pounds per capita in 1999 is pretty remarkable. However, a report
from USDA Foreign Agriculture Service shows that the U.S. still
has a ways to go in order to lead the world in cheese consumption.
Consumers in Greece, the leading per capita cheese-consuming
country, eat cheese at a rate nearly double the U.S.
In
other countries, specifically Mexico, opportunities exist to
boost exports by promoting and improving consumption in other
countries. For example, in Mexico cheese consumption is just
3 pounds per person.
Country
|
Consumption
(pounds per capita)
|
|
Ukraine
|
1.9
|
|
Mexico
|
3.4
|
|
Brazil
|
5.9
|
|
Venezuela
|
6.2
|
|
Spain
|
12.0
|
|
Ireland
|
14.6
|
|
Portugal
|
16.0
|
|
United Kingdom
|
21.8
|
|
Australia
|
23.7
|
|
Canada
|
24.8
|
|
Argentina
|
25.5
|
|
Germany
|
27.7
|
|
Austria
|
28.6
|
|
U.S.
|
29.6
|
|
Switzerland
|
31.9
|
|
Finland
|
32.1
|
|
Sweden
|
32.9
|
|
Denmark
|
35.7
|
|
Italy
|
43.1
|
|
France
|
49.5
|
|
Greece
|
52.7
|
Source:
USDA
Reprinted
with permission from Dairy Herd Management.
|
|
|
|
|
|
|
|
Language
Training for All Employees
At
Newkirk Dairy, Hospers, Iowa, not only are Spanish-speaking employees
expected to learn some key words in English, but English-speaking
employees are also required to learn some key words in Spanish.
Dairy manager Tom Carver speaks fluent Spanish. However, employees
need to be able to communicate with each other even when Carver's
not on the farm. That's why Carver provides all employees with
a manual of dairy and agricultural terms and phrases for each
to learn.
The
burden of learning to communicate shouldn't fall solely on Spanish-speaking
employees, says Carver. Requiring English-speaking employees to
learn Spanish helps put all employees on the same level and helps
build a strong team.
The
handbooks Carver uses are called the "Simplified Dairyman's Spanish."
Copies can be purchased from Utah State University for $5. To
order call 435.797.2157.
Reprinted with permission from Dairy Herd Management.
|
|
|
|
|
|
|
|
|
New
Marketing Opportunities Help Increase Consumer Demand for Dairy
Products
The
consumer's perception of dairy ingredients in the products they
buy is changing. Many new products include dry milk, dry whey
and other dairy-based value-added ingredients. The emerging market
opportunities for dry milk and whey involve nutraceuticals
and functional foods, both innovative terms used to describe
foods that offer consumers value-added nutrition and wellness
properties. Both expressions apply to ingredients/foods that theoretically
are sustained by some research implying a health benefit. Already
associated with maintaining good health, dairy products are turning
up in new items such as nutritional beverages, dietary supplements
and drinks promising immune system support. The trend toward healthy
foods and health awareness promotion helps the expanding market
for innovative foods supporting dairy-based value-added ingredients.
Information provided by American Dairy Association.
|
|
|
Dairy products are turning up in new items such as nutritional
beverages, dietary supplements and drinks promising immune system
support. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
 |
|
 |
|
 |
|
|
|
|
|
|
©2002 MooMilk.com, a
California corporation. Designed and built by Tommy Dew Design, Inc.
|
|
|
|
