California Dairy Innovation Center Offers Opportunities For Cheese Education

2022 Dairy Short Course Programs and Conference Schedule Released

By California Milk Advisory Board

The California Dairy Innovation Center announced the latest list of short courses which will be offered this year in collaboration with the Pacific Coast Coalition and industry instructors. Dates for an inaugural Dairy Products, Processing, and Packaging Innovation Conference were also announced.

The Frozen Desserts Innovation short course will be held on June 28th and 29th at the Dairy Innovation Institute, Cal Poly San Luis Obispo with a focus on capturing consumer trends: sugar-free, lactose-free and high protein. The short course features both lectures, demonstrations and actual ice cream manufacture in the Cal Poly pilot plant and creamery. In addition, a sales and marketing educational segment will provide practical guidance to entrepreneurs, and established brands alike. Registration is open at: https://dairy.calpoly.edu/short-course-symposia

The Advanced Unit Operations short course will take place September 27-29. Designed for those working in dairy plants, this course delivers both theoretical and practical understanding and knowledge of pasteurization, separation, condensation, filtration systems, drying, as well as principles of food safety. Program and registration will open June 1.

The California Dairy Innovation Center, in collaboration with Cal Poly, The Dairy Business Innovation Initiative, Pacific Coast Alliance, and Fresno State will hold a first ever conference on Dairy Products Processing and Packaging Innovation in Shell Beach, Calif, October 12th-14th. Featuring both national and international speakers, the conference focuses on consumer-driven innovation and the latest technological advances. Program outline and registration is open at: https://dairy.calpoly.edu/short-course-symposia

California is the nation’s leading milk producer, and produces more butter, ice cream and nonfat dry milk than any other state. California is the second-largest producer of cheese and yogurt. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made with milk from the state’s dairy farm families.

# # #

About the California Dairy Innovation Center
The California Dairy Innovation Center (CDIC) coordinates pre-competitive research and educational training in collaboration with industry, check-off programs, and research/academic institutions in support of a common set of innovation and productivity goals. The CDIC is guided by a Steering Committee that includes California Dairies Inc., California Dairy Research Foundation, California Milk Advisory Board, Cal Poly San Luis Obispo, Dairy Management Inc., Fresno State University, Hilmar Cheese, Leprino Foods, and UC Davis.

About Real California Milk/California Milk Advisory Board
The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.

2022-05-20T08:38:10-07:00May 20th, 2022|

Real California Milk Spotlights Foodservice Innovation With 2022 Events For Professional Chefs

4th Annual Pizza Competition, CADairy2Go and Cal-Mex Invitational Events Showcase On-Trend Recipes and Techniques Using Real California Cheese and Dairy Products

By California Milk Advisory Board

The Foodservice Division of the California Milk Advisory Board today announced the kickoff date for the 4th Annual Real California Pizza Contest, the return of the CADairy2Go competition and the rollout of a new culinary event focusing on Cal-Mex to round out its foodservice events for 2022.

The 4th annual Real California Pizza Contest, a search for the best pizza recipes using cow’s milk cheeses from California, gets underway on March 1st. Professional chefs and pizzaiolos from throughout the U.S, can enter their innovative recipes from March 1 through April 24, 2022, for a chance to make it to the bake-off final on June 22, 2022, in Napa, Calif. and compete for up to $25,000 in prize money.

The CADairy2Go Invitational is inspired by chefs and foodservice operators who made quick, creative pivots to adjust their menus for the takeout and delivery model during the disruption caused by the pandemic. Now in its 2nd year, the event will feature culinary professionals representing a variety of foodservice backgrounds, such as major restaurant chains, independent restaurants, ghost kitchens and food trucks who will gather in October to compete for a chance at up to $5,000 for their innovative To-Go recipes.

The inaugural Cal-Mex Invitational, scheduled for August, captures creations from chefs who specialize in the culinary and flavor fusion of California and Mexican cuisines.

“Cheese is at the heart of culinary innovation – from creative pizzas to flavorful to-go and fusion dishes. As the leading producer of Hispanic-style cheese and dairy products, we’re excited to add the Cal-Mex Invitational to our foodservice outreach program and to see what the chef’s develop,”

said Mike Gallagher, Business and Market Development Consultant for the CMAB. “These competitions offer a tremendous opportunity to partner with culinary professionals to spotlight their creativity using our sustainably sourced Real California dairy products.” 

California is a reliable, consistent source of sustainable dairy products used by chefs throughout the world. As the nation’s largest dairy state, California boasts an impressive lineup of award-winning cheesemakers and dairy processors, that are helping to drive dining innovation.

California leads the nation in milk production and is responsible for producing more butter, ice cream and nonfat dry milk than any other state. The state is the second-largest producer of cheese and yogurt. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made with milk from the state’s dairy farm families.

2022-02-16T08:56:00-08:00February 16th, 2022|

California Beef Council Announces New Executive Committee

By California Beef Council

The California Beef Council welcomed a new executive committee for 2022, with Cindy Tews of Fresno serving as chair for the coming year. Tews comes into the role on the heels of Tom Barcellos, who provided leadership and guidance as chair during 2021.

The announcement came at the close of the CBC’s annual meeting held December 7-8 at Pismo Beach. Tews takes the reins as the CBC begins its 68th year as the country’s oldest State Beef Council. Outgoing Chair Tom Barcellos of Porterville, will continue in an ex-officio role.

Tews is the co-owner of Fresno Livestock Commission, LLC, which has long had a role in the community. It is the only livestock market in Fresno County and serves as a gathering place where information is passed about beef quality assurance and the latest in production practices. The on-site café also provides a space for visitors to talk about what is going on in the community.

“As a CBC Board member, I get to see firsthand how invaluable that one Checkoff dollar is that is deducted for each head that we sell. I’m finding that dollar grows into so much more,” Tews said.

Looking ahead, the CBC plans to invest more than $1.2 million in 2022 to promote beef, provide consumer information, engage with foodservice and retail stakeholders, educate health and nutrition influencers, and provide educational and informational resources to beef producers.

The CBC Executive Committee includes:

  • Cindy Tews, chair (range)
  • Steven Maxey, vice chair (packer/processor)
  • Mike Williams (range)
  • Frank Gambonini (dairy)
  • Jarred Mello (dairy)
  • Mike Sulpizio (feeder)
  • Craig Finster (feeder)
  • Tom Barcellos, ex officio (dairy)

The CBC also welcomed the following new members and alternates to the council:

  • Lizette Cisneros, feeder alternate, Hanford
  • Frank Nunes, dairy member, Tulare
  • William Vanbeek, dairy member, Tipton
  • Frank Mendonsa, dairy alternate, Tulare

The CBC board is comprised of 42 members and alternates, each appointed by the California Secretary of Agriculture. Both the Executive Committee and the full council represent all segments of beef production within California, including range cattle, dairy cattle, feeders, packers/processers and the general public. A full list of the council is available here.

2022-02-02T10:53:41-08:00February 2nd, 2022|

California Milk Advisory Board Offers Opportunity for Student Ambassadors to Share California Dairy Messages With International Audiences

Two students to be selected to represent Real California Milk in Mexico

By Thalia Sillivan, CMAB

The California Milk Advisory Board announced that resumption of the student ambassador internship program in which students represent Real California Milk internationally. Applications are now open for college students to represent Real California Milk this summer in Mexico.

The interns, selected from students enrolled in agriculture-related programs at colleges and universities throughout the state, will be chosen based on academic achievement, connection to the dairy industry and a willingness to travel abroad and learn more about international dairy sales and marketing as well as a plan to work in the California dairy industry in the future.

Over the six-week period, interns will spend time with Imalinx, the CMAB marketing organization located in Mexico, in order to gain a better understanding of these markets, consumer buying habits and promotional efforts on behalf of California’s dairy industry.

“California accounts for more than 33 percent of all U.S. dairy exports, international trade continues to be essential for our continued growth. Over the last decade, the CMAB has worked closely with partners in Mexico to develop markets for California dairy products. This program is focused on providing insight into international dairy marketing for future leaders who will work in the dairy business and one day serve on dairy industry boards and lead industry groups,” said Glenn Millar, Director of International Business Development for the CMAB.

The goal of the CMAB International Internship program is to provide agriculture and dairy college students an opportunity to learn about dairy foods and marketing in the international marketplace. The program looks to develop leaders who will serve on dairy industry boards, work in dairy foods production, processing or sales and marketing.

Interested candidates must submit a completed application, essay, and other requirements by Tuesday, February 1, 2022. Additional information is available at:

www.californiadairypressroom.com/Press_Kit/California-Milk-Advisory-Board-International-Internship-Criteria-Guidelines-2022

California is the nation’s leading milk producer, and produces more butter, ice cream and nonfat dry milk than any other state. California is the second-largest producer of cheese and yogurt. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made with milk from the state’s dairy farm families.

2022-01-14T14:22:26-08:00January 14th, 2022|

AB 2114 To Help Cattle Ranchers

Bill to Help Meat Processing Options

By Tim Hammerich, with the Ag Information Network

Back in 2018, Assembly Bill 2114 allowed cattle ranchers to sell beef that was slaughter on the farm rather than having to take it to a federally inspected facility. This was important because of how few of these facilities are left. Some producers who wanted to sell their beef directly to consumers would have to transport them hours away to get them processed. Now Assembly Bill 888 will do the same for sheep, goats, and potentially swine. This will make a big difference for producers like Marcia Barinaga.

“I sell most of my lambs to people who are buying a whole lamb for their freezer and the most humane and cost-effective way for me to harvest these lambs is to have our local mobile abattoir come to the ranch, slaughter the lambs, and take them then to a custom butcher for cut and wrap. Now that kind of a scenario is legal federally, but California law only allows on ranch slaughter for the owners use,” said Barinaga.

This bill would change that, allowing farmers like Barinaga to sell a limited amount of meat slaughtered on the farm to her customers. She calls it a ‘no brainer’ that just levels the playing field with what’s already legal in beef.

“This bill is just giving those of us who raise sheep, goats, and swine equal status to those who raise beef on a small scale and sell them this way,” Barinaga said.

Assemblyman Marc Levine of Marin County authored the bill, which is endorsed by the California Farm Bureau Federation.

2021-04-27T16:36:28-07:00April 27th, 2021|

Lowering Cattle Emissions Part 1

Cattle Feed Additives Lower Greenhouse Gas Emissions

By Tim Hammerich with the Ag Information Network

Cattle are sometimes criticized for their contribution to greenhouse gas emissions, but a new seaweed-based feed additive could make a big difference. Ermias Kebreab, associate dean and professor of animal science at UC Davis, says their research is showing big drops in greenhouse gas emissions with certain feed additives.

“I have not seen any other additive that would reduce by as much as the seaweed that we had been working on. In this case, we’ve seen a reduction, anywhere between 50% to 80% or more,” said Kebreab.  “And it just depends on the substrate or what they have been fed. Those animals fed at the early stage with high forage high fiber, the reduction was more about 50% to 60%. And then when we go to more concentrate-based typical feedlot diets, then we see the reduction of over 80%.”

Kebreab said along with these drops in emissions, the research on the seaweed-based feed additives is also showing increases in efficiency.

“With the seaweed, for example, what we’ve seen was that there was a 20% increase in the feed conversion efficiency. So what this means is that for the same amount of feed that you give to the animals, you get an additional growth, additional meat, in this case, from the animal,” Kebreab said,

The cattle industry continues to find innovative ways to be more efficient and sustainable.

2021-04-15T16:06:06-07:00April 15th, 2021|

Ben Maddox Named Ag and Wine Executive with B of A

Bank of America Names Ben Maddox Western Food, Agriculture and Wine Executive

Bank of America is pleased to announce that Ben Maddox has been named Western Food, Agriculture, and Wine Executive.

Based in Fresno, Maddox and his team will continue to work with local growers, processors, wholesalers, and marketers to provide financing solutions to crop and dairy farmers, cattle ranchers, and feedlots, farm product processors (meat/dairy/produce), grain merchandisers, packaged foods, poultry, pork, and vintners.

Bank of America is one of the largest providers of financial services to the food and agribusiness sectors, with its industry-leading agribusiness group delivering end-to-end banking and finance solutions to agriculture producers and related businesses.

“Ben’s extensive experience providing credit to food and agriculture producers and processers and thorough understanding of the industry dynamics and cycles will position him to lead this critical multi-billion dollar western portfolio ranging from small family farms to global brands into the next decade,” said Kathie Sowa, global banking and markets executive, Central Valley.

Maddox will also continue in his role as Global Commercial Banking Market Manager for the Central Valley, serving companies with annual revenues of $50 million to $2 billion, providing a variety of financial solutions, including treasury, credit, investment banking, risk management, international and wealth management.

With more than 20 years of commercial banking experience, primarily in the Central Valley, Maddox joined Bank of America in 2014. He holds a Bachelor of Science degree in Business Administration with an option in Finance and a minor in Economics from California State University, Fresno, as well as Series 7, 63, and 24 certifications. Previously, Maddox served for 5 years in the U.S. Navy.  An active member of the community, Maddox currently serves on the Board of Directors for the Fellowship of Christian Athletes Central Valley Chapter and coaches youth softball and soccer.

2021-01-20T18:02:10-08:00January 20th, 2021|

Livestock and Soil Health

Regenerative Agriculture Without Animals- Is It Possible?

By Tim Hammerich, with the Ag Information Network

While some consumers are looking for alternatives to animal products, others are becoming increasingly more interested in soil health. This begs the question: can you have regenerative agriculture, which focuses on regenerating the soil, without animal agriculture?

Paige Stanley doesn’t think so. She is a Researcher and Ph.D. candidate studying regenerative practices at the University of California Berkeley.

Stanley states, “If you want to create closed nutrient loops, I don’t see a way to do that without animals. Now, the degree to which you apply animals to any one system, you know, we can argue about all day.”

“I study animal-only systems, but there’s plenty of opportunities to adopt integrated crop-livestock systems in order to make both of those systems more efficient,” Stanley added. “So I’m thinking, yeah, small ruminants, like sheep, goats for brush management, or even bringing chickens in before you plant a cover crop or behind another animal in a cropping system.”

“There’s plenty of ways to introduce fertility without bringing in off-farm inputs and to create a more diversified setup – to stack your enterprises. I think among agroecologists that’s a pretty widely accepted concept, but you know, there’s a whole slew of anti-animal ag people who would not like that answer,” explained Stanley.

Regenerative practices using crops and livestock are being explored to build healthier soils and potentially sequester carbon.

2021-05-12T11:17:06-07:00August 14th, 2020|

Dairy Restores Riparian Areas

Sonoma County Dairyman Works Hard to Fix Carbon in the Soil

By Tim Hammerich, with the Ag Information Network

Sonoma County Dairyman Jarrid Bordessa has been working with his cooperative, Organic Valley, to develop a carbon farm plan. As part of that plan, he decided to restore a riparian area on his farm.

“The carbon farm plan identified the creek restoration as being the number one impact we can do to fix carbon to our soil per acre,” said Jarrid Bordessa.

“So along that restored area, they’re going to plant 600 trees and per acre that practice had the highest carbon fixing potential. Behind the obvious one when we did our carbon farm plan is applying compost to all our pastures,” Bordessa added.

“Doing it this way is the cheapest way, it gives us the most bang for the buck,”  said Bordessa, adding “It actually benefits us the most.”

“The Creek restoration has other benefits as well, ” explained Bordessa.

“It’s supposed to create wildlife habitat and pollinator habitat, Bordessa added. “I think it’s just going to aesthetically look nice on our farm also.”

Bordessa received help from over 400 students, teachers, and volunteers to plant the nearly 700 trees in the area.

2021-05-12T11:17:06-07:00August 12th, 2020|

For Many Dairy Families, California is Home

 

Not All California Dairies Want to Move Out of State

 

By Tim Hammerich with the AgInfo.net

Some California dairies have decided to pick up and move their operations out of state due to heavy regulations and high costs of production. But others, like Tony Lopes in Gustine, remain committed to finding a way to profitably sustain their dairy in the state they call home.

“California is home. That’s where my great grandparents immigrated from the Azores Islands, they found a home in this valley, and they were able to raise their family and their businesses here,” said Lopes. “Now, when they were growing their businesses, regulatory environment, the way people viewed agribusiness versus today is very different. But for our family, and myself personally, I look to that almost as the challenge. Of saying, I want to be a dairy farmer in California. So I’m going to figure out how I can sculpt my business into what is necessary in order to be competitive and successful within California.”

Lopes is trying to build a model dairy by using data analytics, improving his employee retention and satisfaction, focusing on genetics, and diversifying. He hopes this will not only keep him ahead of constantly changing regulations, but also that customers will start voting for the types of local agribusinesses they want at the supermarket.

2021-05-12T11:17:06-07:00August 7th, 2020|
Go to Top