Milking once a day, keeping the cows on grass and building herd health have led to a way of doing dairy that requires few input costs at the farm of Derek Schmitz in Cold Spring, Minnesota.
Milking once a day, keeping the cows on grass and building herd health have led to a way of doing dairy that requires few input costs at the farm of Derek Schmitz in Cold Spring, Minnesota.
DairyReporter caught up with Ann Meaney, Tirlán’s head of marketing, ingredients, to find out more about the company’s strategy for the year ahead in APAC and beyond.
After 10 years of investing in New Zealand dairy through a third-party processor, Olam Food Ingredients (ofi) has now set up its own dairy ingredients supply and manufacturing operations in the APAC country’s dairy heartland.
“When we started doing this, regenerative wasn’t even a word yet,” Tim Joseph told DairyReporter as he discussed the 135-farm dairy’s difficult early years, reaping the rewards of regenerative farming practices, and taking the US consumer along for the ride.