Category: Dairy Farm

Don’t Have a Cow


Source: Food and Agriculture Organization of the United Nations

Nelson-Jameson, Inc. began as a dairy-centric business almost 70 years ago and, while we’ve since branched into all sectors of the food and beverage processing industries, we still consider ourselves experts in all-things-dairy.

Global dairy consumption is expected to grow by 36% in the next decade, largely driven by emerging markets. To satisfy this demand and other culturally-based needs, consumers and processors are looking beyond the traditional dairy cow to other milk-producing animals such as camels, goats, sheep and buffaloes.

Hump Day Every Day
Camel milk has long been a staple in arid regions in the Middle East, Asia and Africa where bovine farming is considered too water-intensive. It has more fat and protein than cow’s milk, and is lower in cholesterol than cow or goat milk. Proponents of Camel milk assert that the milk’s naturally anti-inflammatory properties can improve brain function for those that suffer from Autism and ADHD, and that it may promote the healing of diabetic wounds. You’ll pay a premium for these benefits, however—camel milk is currently being sold in select Whole Foods and other supermarkets for $18/16oz.

Get Your Goat (and Sheep)
Although goat cheese and sheep’s milk cheese have been regularly consumed in the United States for quite some time, their fluid milk is only now beginning to gain popularity with Americans. Globally, their milk has been consumed for thousands of years, as both sheep and goats were among the earliest animals domesticated by humans. Goat’s milk has more calcium, potassium and vitamin A than cow’s milk, and is also easier to digest because of its lower level of lactose. Sheep’s milk is similar to the mineral and vitamin content in goat’s milk, but also has more conjugated linoleic acid (CLA) than both cow’s and goat’s milk. CLA has been shown to help reduce cancerous tumors, lower blood pressure and reduce body fat.

Buffalo Swills
Water, Swamp and River Buffaloes are responsible for a significant amount of the world’s milk production, second only to dairy cattle. Although buffaloes have a significantly longer production life than cows, they also have longer “dry” periods, produce less milk and are more sensitive to the milking process. 95% of the dairy buffalo population is located in Asia, and the largest buffalo milk producers are in India and Pakistan. Although buffalo milk is often made into cheese, ghee or yogurt, its use as a beverage has recently gained popularity outside of Asia. Buffalo milk is lower in cholesterol than cow’s milk, and is thicker and creamier due to a higher fat and calorie content. Also, because of its high peroxidase activity, buffalo milk can be preserved naturally for a longer period than cow’s milk.

A Moo Frontier
While camels, goats, sheep and buffaloes are the more common animal-based sources of milk outside of cows, other animals like donkeys, horses, reindeer, and yaks are farmed for milk as well. Donkey milk in particular has been enjoying a newfound popularity, partially due to mainstream news articles touting it as “the elixer of life” and “the next big thing”, as well as Pope Francis giving it his holy stamp of approval.  Hey, if it’s good enough for the pope, I guess we could give alternative animal milk a try too.

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Congratulations to Our 1000th Subscriber!

1000subscriberforblogDrumroll please…Nelson-Jameson has our 1000th e-newsletter subscriber!

Paula Tofil of Welcome Farms, LLC in East Aurora, New York, is the proud winner of a “swag bag” filled with Nelson-Jameson-branded items. Paula said that she signed up for our newsletter because Welcome Farms is “a very young goat farm that is looking to become a farmstead creamery”.

After retiring from a career in international business five years ago, she and her husband bought a 150-acre farm so that she could pursue her “passion for goat cheese”. They spent the first few years developing a herd of dairy goats to meet their ideals in regards of butterfat and temperament, and now have a herd of “approximately 50 purebred Nubian, Lamancha and Oberhasli girls working with (them) to provide delicious milk”.

Paula has spent her precious little down time studying cheesemaking. In nearly every case, Nelson-Jameson was recommended by her instructors as “THE place to get the supplies (she) would require once (she) makes the jump to cheesemaking on a commercial level”. She says that she has yet to place her first order but she can see from our catalog and website that most of her commercial plant needs will be filled by Nelson-Jameson, and is looking forward to a “long and mutually beneficial relationship with (us)”.

If you’re like Paula and want to learn more about supply chain happenings, food industry news and product promotions, sign up for Nelson-Jameson’s newsletter here.

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Process Expo Preview

PE-Logo-Reversed-(CMYK-OT)In just less than two weeks, Chicago will be filled with food and beverage industry professionals from around the world when Process Expo 2015 gets under way. McCormick Place will host not only Process Expo, but also InterBev Process, and the International Dairy Show September 15-18.

Several of our staff will be on hand to show you our wide-line offering of products, including:

  • New data loggers from Madgetech, allergen test kits, 3M Petrifilm™, Ohaus meters, Atago refractometers, and our 926 Chloride Analyzer from our Laboratory Products Department.
  • Our Process Systems  Department will be showcasing their sanitary hose assemblies, Delavan Spray Dry Nozzles, new MagTraps™ separators, Lafferty foamers, spray balls, hose nozzles, valves and more!
  • On display from our MRO Department, there will be new safety products, our color-coded products, color-coded metal detectable, and metal detectable products.  We will also have one of the popular models of Nilfisk vacuums on display.

You don’t want to miss this show – be sure to visit us at Booth 6520. Register for a free exhibit pass here.

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Healthy People, Healthy Products, Healthy Planet

earth-day-foodToday is Earth Day, and our blog usually focuses around Nelson-Jameson’s social and environmental sustainability practices. This year, however, we’re taking a “big picture” approach, and exploring the overall food industry’s sustainability outlook. We’ll take a closer look at the ways in which food manufacturers, distributors, suppliers and retailers are taking steps to increase sustainability and reduce waste in the supply chain.

So, what is sustainability? Well, in this context it means that a business’s industrial practices and strategies create and maintain the conditions under which humans and nature can exist in productive harmony while permitting the fulfillment of social and economic needs of present and future generations. For the food industry, sustainability is a major strategic issue for the entire food supply chain—agriculture, manufacturing, packing and distribution.  With an expected 60% increase in global food demand by the year 2050, the food industry is facing increasing pressure regarding raw materials, ingredient sourcing and food production in a competitive environment of constant supply chain optimization and control. Given the circumstances, achieving sustainable practices seems pretty daunting. So, what can be done?

One of the largest and most popular initiatives involves focusing on food waste. Food waste is food that is discarded or unusable, and it occurs at all levels of the supply chain. An estimated 40% of all food produced in the United States is never eaten. General food waste solutions focus on three overall strategies—Reduce, Recover and Recycle. Food waste can be reduced by improving product development, storage, packaging, procurement, marketing, labeling and cooking methods. It can be recovered by connecting potential food donors (food service providers, food retailers and food processors) to hunger-relief organizations. Finally, food waste can be recycled to feed animals or to create compost, bioenergy and natural fertilizers. In addition to the positive environmental and social implications, managing and reducing food waste is also advantageous to the food industry’s overall financial health. Food waste is estimated to cost the commercial food service industry in the US approximately $100 billion per year, US consumers approximately $43 billion per year and global food processors approximately $750 billion per year.

Another way in which the food industry is increasing sustainability is through strengthening the links between industry and agriculture. Agribusiness is said to build sustainable food systems by providing more nutritious, healthy and foods and assuring increased food security. Many food manufacturers are reevaluating their ingredient and raw material sourcing, and are finding that building direct relationships with local agribusiness is efficient from both a cost and energy standpoint.

Using environmentally-responsible packaging is another example of a strategy in which many sustainably-minded members of the food industry are engaging. Americans recycle at only an average rate of 34.5%, so the majority of food packaging ends up in landfills or as street litter. Therefore, there’s a general perception that the onus to reduce packaging waste and increase recycling is on the makers of packaged foods and beverages. Although packaging only makes up a small part of a product’s environmental impact, packaging heavily influences buying decisions—especially those of sustainably-minded consumers. Therefore, many manufacturers are seeking ways to reduce plastic and paper waste in their packaging, while finding ways to make it easier for consumers to recycle, reuse or compost that packaging.

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No “Off Season” for Farmers

Source: Morning Ag Clips

Source: Morning Ag Clips

Here in Wisconsin it is easy to drive through the countryside during the winter and not think too much about the busy days that are whirling by on the many farms dotting the landscape. Perhaps because everything is covered in a seemingly peaceful, uniform blanket of white, or maybe because you’re simply too busy praying to make it through another white-knuckled ride across slippery roads and highways, one can tend to be focused on other things.

The fact of the matter though, is that underneath the peaceful veil of winter lives a flurry (pun completely intended) of activity on the farm, ensuring that there is always food waiting at our next stop on our journey, or waiting for us when we get back home. Though crops may not be in the ground or herds out in the fields munching on fresh grass, farming is an all-seasons activity.

With this in mind, Nelson-Jameson will be putting a few miles on the roads this winter, getting to a variety of farm-related shows, meetings, and conferences in the coming months. If we are in your neck of the woods, please be sure to stop by and see us to discuss your farm-related needs…for all seasons! Or be in touch and let us know what we can do for you!

February 13 & 14     FarmFirst Annual Meeting - Appleton, WI
February 18 & 19     Central Wisconsin Farm Show - Marshfield, WI
March 16 – 18     DFA Annual Meeting – Kansas City, MO (DSM booth)
March 18 & 19     Professional Dairy Producers of WI (PDPW) – Madison, WI
March 25 & 26     Central Plains Dairy Expo – Sioux Falls, SD

For more information all events, see our Events page.

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