Growing Wisconsin

CONNECTING CONSUMERS TO FARMS, FOOD AND FORESTRY

The Future of Farming FAMILY DAIRIES CONTINUE TO THRIVE SIX GENERATIONS LATER

Wisconsin Department of Agriculture, Trade and Consumer Protection // www.WIagriculture.com // 2014

TABLE OF CONTENTS

9 Welcome Letter 10 Wisconsin Agriculture Overview

Animals & Livestock 14 A Family Affair

Wisconsin dairy farms represent multiple generations

18 Alice in Dairyland

Wisconsin agriculture ambassador program helps to promote state’s products

CONNECTING CONSUMERS TO FARMS, FOODS AND FORESTRY

19 Bringing the World to Madison

Annual World Dairy Expo drives economy, grows industry

20 Booming Bovines

Wisconsin’s growing beef cattle business benefits from other ag industries

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TABLE OF CONTENTS

GROWING WISCONSIN 2014 Crops, Plants & Forestry 23 Wintergreen Wisconsin

State’s Christmas tree industry boosts economy, contributes to charity

24 Global Boost

Trade missions create new markets for forestry

27 Growing Ginseng

Wisconsin farmers produce some of the highest quality American ginseng in the world

28 Yes, We Grow That

Fruit and vegetable producers boost Wisconsin’s economy with a host of specialty crops

Local Food & Flavors 32 Finding Their Whey

State’s cheesemakers develop their craft, win prestigious awards

36 Getting To the Meat of It

Opportunities abound for state’s processing industry

40 A Sip and a Swig

Products are truly local at state’s wineries and breweries

Agricultural Education & Research 44 Developing Leaders

Agricultural organizations, university programs train Wisconsin students for career success

48 Focused on the Future

Agricultural research model melds academics and farmers

Agricultural Business & Services 50 Home Base for Agribusiness

Major agricultural companies call Wisconsin home

53 The Export Edge

Wisconsin agricultural exports reach new records

54 Fair Trade

Trade and Consumer Protection has a wealth of duties

On the Cover A young girl walks her calf on a Wisconsin dairy farm.

PHOTO BY MICHAEL CONTI

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A LOOK INSIDE

Visit us online at

WIagriculture.com CROPS, PLANTS & FORESTRY

Global

BOOST

Welcome to

Trade missions create new markets for forestry

AFTER TAKING A TRIP TO

China that included one-on-one meetings, seminars and tea aplenty, Larry Krueger pictured an expanding market for the lumber company he owns.

Krueger, owner and sales manager of Krueger Lumber Company in Valders, participated in the Wood Business Development Mission to China in the spring of 2013. Organized by the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) along with other organizations, the 10-day mission allowed companies such as Krueger Lumber to interact with potential customers in a country where the import of wood products is growing tremendously.

The trade mission, led by the DATCP’s International Trade Team, is just one of the tools being

used by the department to help bolster the state’s timber industry both internationally and domestically. Krueger, for one, was impressed.

“The most beneficial thing for me was the hands-on, practical nature of our meetings,” Krueger says.

“We spoke with companies, toured their facilities, and had meals and tea – plenty of tea – with them.

The trip was very focused and very productive.”

Not long after returning from the trip, Krueger landed two new customers and was soon negotiating with a third. His company had already exported to China – as well as to Italy – but the trade mission put Krueger in touch with “literally dozens of potential new customers.”

“The trip allowed us to actually see and appreciate their needs,

The team at Krueger Lumber Company in Valders, Wis., oversees the sale of lumber products overseas.

PHOTOGRAPHY BY MICHAEL CONTI

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GROWING WISCONSIN

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Digital Edition

OPTIMIZED FOR ONLINE Each article can be read online, as a web article or in our digital magazine.

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// www .WIag

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The digital magazine is available for tablet and phone viewing.

2014

We at the Wisconsin Department of Agriculture , Trade and Consumer Protection are excited to know you’re reading this Growing Wisconsin magazine.

Our agriculture industry is diverse and vibrant. We hope this magazine, both the print and online editions, will help spread the word to people outside the industry who may not be aware that Wisconsin is more than milk and cheese.

As you will read, the family dairy farm does play a major role, but there are so many other products from Wisconsin that are produced, processed and then enjoyed by consumers all over the world. Agriculture is a huge contributor to Wisconsin’s economy and way of life.

We support this Growing Wisconsin publication because we think it will demonstrate how Wisconsin is a leader in agricultural technology, genetics and research. It will highlight educational opportunities available in the state and show international buyers we have a wide array of agricultural products ready for export. It can introduce the state’s agriculture to an audience that may be looking for the right place to do business.

This publication is a great way to showcase our state, and we hope it will not only entertain but educate people throughout the Midwest and around the world to the fact that agriculture, its producers, processors, related businesses and consumers play a major role in growing Wisconsin.

Agriculture is a part of everyone’s life. Four out of four people eat.

Sincerely, Ben Brancel Secretary of the Wisconsin Department of Agriculture, Trade and Consumer Protection

Visit us online at

WIagriculture.com

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OVERVIEW

Wisconsin Agriculture A look at the state’s varied agriculture industry Agriculture is big business

in the Badger State. From dairy to agricultural research and everything in between, Wisconsin’s industry is significantly supporting the state’s economy.

Wisconsin’s balanced climate is ideal for growing a variety of crops.

The cooler temperatures of the fall and winter give the state’s soil the opportunity to revitalize itself, while the summer’s warm temperatures are adequate for growing crops.

Wisconsin receives an average annual rainfall of 32.63 inches, keeping crops hydrated and healthy.

A major contributor for the state, agriculture contributes a whopping $59.16 billion annually to the state’s economy. More than 353,990 Wisconsin citizens depend on agriculture for employment, from production to processing. In fact, 10 percent of Wisconsin’s workforce is employed by agriculture.

Wisconsin produces many agricultural commodities, but its top and most well-known commodity is dairy. The dairy industry accounts for nearly 40 percent of all Wisconsin agriculture jobs and employs 146,200 people in the state.

Cheesemakers in Wisconsin produce more than 600 different varieties, including Italian, Mozzarella and other specialty cheeses.

Dairy products may be Wisconsin’s

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Growing Wisconsin

claim to fame, but the state also produces many unique specialty crops. Wisconsin leads the nation in production of snap beans, cranberries and ginseng.

For the past 18 consecutive years, Wisconsin has taken the top spot in cranberry production in the United States. In 2012, the state was responsible for 60 percent of the nation’s cranberry crop and, and cranberries accounted for 85 percent of total fruit production in the state, making it the largest fruit crop for Wisconsin. The small red fruit generates $300 million annually and provides 3,400 jobs.

Lesser-known products such as minks and horseradish are also widely produced in Wisconsin. Mink is often sought for its pelt to be used in clothing and other products. The Badger State produces close to a million mink pelts a year and is the No. 1 producer in the nation.

But more than just agricultural commodities, Wisconsin’s industry encompasses agricultural education, research, agritourism, agribusinesses and more. The state’s exports are growing, with the Wisconsin Department of Agriculture, Trade and Consumer Protection playing an important role in helping to facilitate international business and continuing to investigate new opportunities for the industry.

– Hannah Patterson

THERE ARE

76,800

FARMS IN WISCONSIN. MORE THAN

10,500

OF THESE ARE DAIRY FARMS.

WISCONSIN IS HOME TO 1,222 ORGANIC FARMS, WITH A TOTAL OF 195,603 ACRES.

Wisconsin has an estimated 16.7 million acres of forests, including both managed and private lands.

What’s Online Access more agriculture facts at WIagriculture.com.

Wisconsin Ranks No. 1 in the U.S. for:

CHEESE PRODUCTION

DAIRY GOAT PRODUCTION

THERE ARE

15 million

ACRES OF FARMLAND IN THE STATE. THE AVERAGE FARM SIZE IN WISCONSIN IS

195 acres

.

CRANBERRY PRODUCTION

SNAP BEANS FOR PROCESSING

CARROTS FOR PROCESSING

GINSENG PRODUCTION

KNOWN AS “AMERICA’S DAIRYLAND,” WISCONSIN RANKS #1 IN U.S. CHEESE PRODUCTION.

More than

99%

of Wisconsin’s farms are family-owned.

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Growing Wisconsin

Top Agriculture Products Wisconsin’s top commodities, based on cash receipts 1. DAIRY PRODUCTS Known as “America’s Dairyland,” Wisconsin ranks No. 1 in the U.S. for cheese production and No. 2 for milk. In 2012, Wisconsin dairy cows produced 27.2 billion pounds of milk.

2. CORN Corn is grown in Wisconsin both for grain and silage for livestock feed. In 2012, the state’s farmers harvested 399 million bushels for grain and 14.2 million tons of silage.

3. CATTLE & CALVES In 2012, cash receipts from marketing cattle and calves totaled $1.319 billion.

Wisconsin ranks No. 13 in the nation for gross income generated from cattle and calves produced.

4. SOYBEANS

6. GREENHOUSE/NURSERY In 2011, the greenhouse and nursery industry generated $ 247.7 million in cash receipts. Christmas trees, a large segment of the industry, represented $14.3 million of that total.

7. CRANBERRIES Wisconsin ranks No. 1 for cranberry production. During the 2012 season, the state’s growers harvested a record-high 19,700 acres of cranberries and 4.8 million bushels of the fruit.

8. WHEAT Before becoming famous for its dairy production, Wisconsin was known as “America’s breadbasket.” Wheat farmers harvested 245,000 acres of wheat in 2012.

9. HOGS

Soybeans generated $ 981 million in cash receipts in 2012. The state’s farmers harvested more than 70 million bushels of this versatile crop, with an average yield of 42 bushels per acre.

Wisconsin producers raised 320,000 swine in 2012. The industry generated $134.39 million in cash receipts in 2012, ranking the state No. 17 for gross income from hogs produced.

5. POTATOES

10. BROILERS

Wisconsin ranks No. 3 for potato production. In 2012, Wisconsin farmers harvested 64,500 acres of potatoes, with an average yield of 460 hundredweight (cwt) per acre.

Wisconsin produced 51.7 million broilers in 2012 for a farm-gate value of $108.55 million. The state ranks No. 20 in the nation for value of broiler production.

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ANIMALS & LIVESTOCK

PHOTOGRAPHY BY MICHAEL CONTI

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Growing Wisconsin

A Family

Affair Wisconsin dairy farms represent multiple generations

Wisconsin’s dairy industry

has grown tremendously in the past century. Farmers are milking more cows, many farms have become incorporated and technology has allowed for innovations in the industry that have increased production and efficiency.

But one thing hasn’t changed: 99 percent of Wisconsin’s dairy farms are still family-owned and operated by the descendants of the families who began raising dairy cows six generations ago.

“From the very beginning, the Wisconsin dairy industry has been all about family,” says dairy farmer Shelly Mayer, who is also the executive director of the Professional Dairy Producers of Wisconsin. “That’s what makes it so vibrant. It’s really the secret to our success – a family farm will weather the storms and stay around when a corporate business may not.”

Many family dairy farms in the state have become corporations on paper, which may lead consumers to envision a false picture of big-business agriculture. But family dairy farms are actually becoming corporations for tax and business planning purposes so they can remain familyowned for years to come – which is a smart move for the farmers and a great benefit to Wisconsin, Mayer says.

“Rather than having these people taking farms and dividing them up, family members are coming back to the central family farm,” she says.

“From the outside, it looks like these businesses are getting bigger and bigger, but they are growing by generations. To support multiple family members under one roof, businesses have grown. That is really exciting.”

The Larsons in Evansville are a perfect example.

The Walker family owns and operates Walk-Era Farms in Wisconsin Dells, where they milk 100 cows.

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Marci Walker pours milk to feed calves at Walk-Era Farms in Wisconsin Dells.

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Growing Wisconsin

“The Larson family has been farming in this township for over 90 years,” says Mike Larson. “We have continually been growing – meaning family members, land base and animal numbers.”

When Mike was growing up on his parents’ farm, the family milked 80 cows. Now, Larson Acres is an incorporated business that milks almost 3,000 cows.

“I don’t compare big and small farms; there’s not a difference in my opinion,” he says. “But I can compare how we did things when we were smaller to how we do things now. I just know for a fact that even though we have over 2,500 cows now, we’re able to do a much better job with individual cow comfort than we were with 80 cows, just because we’re able

to specialize people with the jobs they really like to do. Everybody’s not having to do everything.”

Not all farms have a story like the Larsons – Wisconsin’s dairy industry is extremely diverse. Of the more than 10,500 dairy farms in the state, there are rotational grazing operations, organic producers and conventional dairy farms of all sizes.

Families like the Walkers of WalkEra Farms, Inc., in Wisconsin Dells have managed to stay small through diversification and improvements in technology. While many of the larger farms have added more cows to generate revenue, Walk-Era has broadened its focus to selling grain and specializing in genetics in addition to milking 100 cows. This diversification allows the farm

to support four families, says Marci Walker.

Larson says he believes no matter how big or small the farm is, familyrun farms stay committed to values that have been passed down through the generations: treating people and animals fairly, producing an exceptional product and caring for the land.

“When you have these businesses that are five or more generations old, that’s what builds the community around them,” Mayer says. “These core values don’t just impact the land, but they’re also shaping churches, schools and other businesses.”

And growing the farm to encourage more family members to be a part of

it allows those values to survive.

With more than 300 career options in the dairy industry, more and more young people are coming back to the farm.

“You can’t judge a book by its cover, and you don’t know the story by driving by a building,” Mayer says.

“It’s really about the people behind the scenes – everyone has a story.”

– Jill Clair Gentry

What’s Online See more photos of Wisconsin dairies at WIagriculture.com.

Many Wisconsin dairy families also exhibit their cattle at local fairs and shows, which requires training their show heifers to lead on halter.

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Growing Wisconsin

Alice in Dairyland Ever since “Alice” came to visit her fourth-grade class, Kristin Olson knew that the Alice in Dairyland program was something she wanted to be a part of.

“Since then, I have admired and looked up to the different women who have held the role of Alice through the years,” the current Alice in Dairyland says.

“The position is so crucial for sharing the positive news about our wonderful agriculture community.”

The Alice in Dairyland program began in 1948 as a way to promote the Wisconsin dairy industry worldwide. It has grown significantly through the years, and today’s Alice is a marketing professional and agricultural spokesperson, working for the Wisconsin Department of Agriculture, Trade and Consumer Protection.

Olson says her year as Alice includes traveling nearly 40,000 miles, making over 400 appearances and speaking with 10,000 students on the importance of Wisconsin’s $59 billion agriculture industry.

“Working with agricultural industry partners, Alice provides a relatable link between producers, processors and consumers – something extremely important to the future of our state’s industry,” she says.

While the program initially focused on Wisconsin dairy, today Alice promotes all sectors of agriculture. But dairy is still at the forefront as the state’s top agricultural commodity.

Olson says, “These events have helped me teach consumers the importance of our dairy industry.”

– Rachel Bertone

ANIMALS & LIVESTOCK

Bringing the World to Madison

Annual World Dairy Expo drives economy, grows industry

PHOTO COURTESY OF NINA LINTON

E

ach year, dairy producers, companies, organizations and aficionados from around the globe meet at Madison’s own premier five-day event, the World Dairy Expo. More than 70,000 people from 90 countries make their way to Wisconsin for the week.

Scheduled in October, this annual event is a mecca for the international dairy industry.

“The World Dairy Expo is the greatest dairy cattle and trade show in the world,” says General Manager Scott Bentley.

This year’s Expo theme is Center of the Dairy Universe, which appropriately describes Wisconsin. Visitors can see the finest technologies and research in dairy genetics on display, gather ideas from Virtual Farm Tours and watch as more than 2,000 head of dairy cattle compete for coveted awards. There are more than 850 commercial exhibitors, as well as youth competitions and industry recognition.

Madison has been home to the Expo for 47 consecutive years, with its success thanks to the committed volunteers and stakeholders that lend their time and expertise, says Bentley.

That success has done wonders for the state’s economy, and in 2011, an economic analysis conducted by a third party determined that the Expo contributed $51 million to the regional economy. In 2012, direct spending in the Madison area alone was $19 million.

Collegiate judging teams evaluate a class of dairy cows during the World Dairy Expo.

“The economic impact to the state of Wisconsin is tremendous and is one of the many reasons why we have such strong ongoing support from stakeholders,” says Bentley. “Producers and corporations throughout Wisconsin directly benefit from the thousands of attendees that participate in farm tours, evaluate cattle and schedule company visits throughout the week before and after the Expo.”

And while Wisconsin benefits greatly from the event, the rest of the nation feels the positive impact as well.

“Robotic and rotary milking parlors are two examples of

technologies that were initially adopted in Europe, Canada, Australia and New Zealand prior to being embraced by U.S. dairy producers after their introduction at World Dairy Expo,” says Bentley.

He also points out that the World Dairy Expo has become known as the global destination for networking opportunities for producers, academia and professionals. The exchange of research, technologies and new ideas that assist dairy herd management around the globe makes World Dairy Expo a unique international event.

– Rachel Bertone

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ANIMALS & LIVESTOCK

Booming Bovines

Wisconsin’s growing beef cattle business benefits from other ag industries

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Growing Wisconsin

Wisconsin may be best known

for its successful dairy industry, but the same elements that make the milk business flourish also make for a thriving and growing beef cattle sector.

In fact, cattle farmer Terry Quam says Wisconsin is one of the most ideal locations for the industry.

“This state has a diverse landmass, from the southern counties bordering Illinois all the way up to the tip, and an incredible ability to grow forage,” Quam says. “This creates untillable land on every farm, which is easily converted for beef cattle. All that land that can’t be used for anything else is perfect for raising cows.”

Quam and his family own and operate Marda Angus Farms in Lodi.

Seventy-two years and four generations later, what started as a 4-H project now includes 120 purebred Angus cows along with 900 acres of crop ground.

“We’re always changing how we do things,” Quam says of his family farm’s success over the years. “Being able to change your operation as the industry changes is important.”

THE FIRST CONSERVATIONISTS

The state’s beef industry – ranked 12th in the U.S. for meat production – continues to evolve and grow largely based on its ability to recycle the outputs of other agriculture sectors in Wisconsin. The state is home to many food processing and ethanol plants, the byproducts of which can be used for beef cattle feed.

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WISCONSIN IS HOME TO 14,800 BEEF CATTLE FARMS.

WISCONSIN HAS

260,000

HEAD OF BEEF CATTLE.

“We benefit from these other industries, which allows the beef cattle business to be independent and do a lot with very little inputs,” says Quam, who also serves as legislative coordinator for the Wisconsin Cattlemen’s Association.

“Cows don’t require the barns or the infrastructures that other livestock need. They really just need a field and feed; they’re extremely adaptable.”

Quam calls beef cows the “first conservationists” because of this ability to adjust to the environment.

“They know how to take care of themselves. Beef cows can change their diet fairly rapidly if they need to, so if we find a more economic way to feed them or simply run out of what they were eating, they can adjust.”

A DIVERSE BUSINESS

Wisconsin producers utilize 30,000 beef bulls in their operations.

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Growing Wisconsin

Another reason Wisconsin beef continues to grow is its diversity, Quam says. From purebred genetics to grass-fed operations to finishers, there are many different ways to be involved in the industry.

“Between farming, processing and packing, this industry provides 37,000 jobs,” Quam says. “And it’s a business that is always adding new producers.”

With 260,000 head and 14,800 beef cattle farms, the average herd size in the industry is relatively small. But Quam says this fact allows producers

to change the way they market and sell their product from year to year as consumer needs evolve.

COOPERATIVE MARKETING

Over the last few years, Marda Angus Farms exported 150 purebred Angus cows to 36 states and two foreign countries. The farm markets its cattle to commercial and purebred producers across the nation, selling bulls at the Shamrock Livestock Market in O’Neill, Nebraska, and at the World Beef Expo in Milwaukee.

In the past, Quam has also sold directly to consumers.

“You’ll find all types of marketing and selling here,” Quam says of the Wisconsin beef producers. “We sell direct to consumer, to packing plants, on Craigslist. There’s all kinds of options.”

With four major packing plants in the state and the largest number of independent meat processors in the country, beef producers partner with these processors to help market their products.

“We’re all in this together, and we all want the same thing out of it,” Quam says. “We help each other out because we all want for this industry to continue to grow like it has been.

And as ideal as Wisconsin is for beef cattle, I don’t see it stopping any time soon.”

– Blair Thomas

AT BOUMATIC, IT’S ALL ABOUT THE COW THE DAIRY INDUSTRY’S GLOBAL LEADER IS HEADQUARTERED IN MADISON, WISCONSIN – AMERICA’S DAIRYLAND

A Reputation for Milking Excellence Investing in the Future of Dairy Farming Wisconsin Influences the Dairy World | Sponsored by BouMatic • www.boumatic.com |

Revolutionary Engineering Continuing the tradition of advancing dairy technology, the HiFlo Evolution Pulsator significantly reduces the time and expense of maintenance – requiring no tools and only a minute to rebuild, this elegant product is truly revolutionary.

A Rich History of Dairy Innovation BouMatic celebrates 75 years of milk harvest excellence in 2014.

S

ince its inception, BouMatic has built a reputation for bringing game-changing innovation to dairy farmers. With strong roots in Wisconsin, BouMatic has contributed to both the dairy industry and the state.

Founded in 1939, BouMatic quickly established itself as a technology leader and manufacturer of durable, high-quality milking equipment. The dairy industry’s first viable pulsator for automatic milking systems was developed by Lawrence Bouma and led to the formation of the original company. At the time, mastitis was extremely prevalent and was taking a toll on the dairy industry. Bouma saw a need for improved milking efficiency and udder health; so he utilized research from the University of California and his own experience to create the new pulsator. The pulsator is the heart of every milking system and creates the pulsing action that still milks dairy cows today.

Just one year earlier, Gilmon F. Albrecht founded the Dairy Equipment Company in Madison, Wisconsin. Dairy

Equipment Company introduced DairyKool “canless” bulk milk coolers, which allowed dairy producers to store and cool milk more efficiently.

BouMatic operated from a new location in Ontario and distributed equipment via its Bouma Distributor Agency before being acquired by Dairy Equipment Company and relocating to Wisconsin.

This acquisition combined the cutting-edge products of the time to be produced by a single company and solidified BouMatic’s presence in Wisconsin.

In 1974, European companies Gascoigne and Melotte, merged to form Gascoigne-Melotte, a leader in milking machine design and development. By this time, BouMatic had expanded into several countries including Australia, England, France, Israel, Japan and Saudi Arabia.

BouMatic purchased GascoigneMelotte Group in 1994 to strengthen its global marketing position and enhance the product lines of both companies. BouMatic and GascoigneMelotte integrated into BouMatic

| Sponsored by

|

LLC, a global dairy technology leader providing sound solutions that deliver superior results.

Today, BouMatic serves dairy operators in more than 45 countries and employs more than 400 people worldwide, while continuing to stay true to its Wisconsin roots. By adapting to the modern dairy industry and aligning itself with progressive Wisconsin farmers, BouMatic has been able to create revolutionary products that improve the lives of both the producers and the cows they raise. The world looks to Wisconsin and BouMatic as industry leaders for techniques and technology.

BouMatic continues to create revolutionary products that stay true to their goal of milking “gently, quickly and completely.”

A deep knowledge of the history of the dairy industry and the tools to create newer and improved products make BouMatic a successful company.

But it is the unwavering dedication to the wellness of the cow and the dairy producer that makes BouMatic a great company.

A Reputation for Milking Excellence Dairy farmers are attracted to milking “the BouMatic way” because it optimizes the daily experience of the cow and maximizes productivity.

B

ouMatic has refined its milking philosophy by staying close to progressive farms in the heart of America’s Dairyland. Headquartered in Madison, Wis., BouMatic is at the forefront of the evolution of milking, building profitability into dairy management and driving productivity gains.

“It’s up to us to come up with the technology that can help dairy farmers be more efficient, effective and productive,” says BouMatic President, Bob Luna.

BouMatic is proud to be the only end-to-end dairy equipment company headquartered in the United States.

BouMatic is privately held and reports to a long-standing board of directors – not to investors and Wall Street. Not being part of a larger parent company allows BouMatic to take a long-term approach to business and focus on the health and well-being of the cow and the dairy community. Also, unlike foreign competitors, investment in BouMatic stays right here in Wisconsin.

“BouMatic’s business philosophy

has always centered on milking cows gently, quickly and completely,” says Mike Connell, Director, Business Development. “Whether a farm has 50 cows or 5,000, the milking system must focus on the health and comfort of those cows for the dairy operator to be successful. This philosophy is engineered into every product BouMatic develops.”

This philosophy produces the highest-quality milk in the most efficient way.

“The health and well-being of the cow is the focus of everything we do – from how a product is designed, to how it is built, BouMatic never takes its focus off the cow,” says BouMatic Vice President, Global Marketing, Lisa O’Connor. “From rugged, highquality stalls designed to allow for easy cow movement, to economical hygiene products that are easy-touse, to high-tech dairy management systems that help farmers better monitor their cows, BouMatic offers solutions that help make the milking process run smoothly.”

| Sponsored by

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Achieving Maximum Results Every day, dairies use BouMatic equipment to create a superior experience for the cow while maximizing milk production.

BouMatic’s Important Mission We create value through innovative solutions to harvest the highest quality milk gently, quickly and completely.

Mutual Respect Farmers have trusted BouMatic to provide cow-friendly and dependable equipment and expertise for years.

B

ouMatic sets itself apart from its competitors with its unique focus on the well-being of the cow. It provides all of the tools and technology for dairy farmers to achieve maximum yields while maintaining the health and comfort of their cows. This underlying focus on the cow has led to BouMatic’s development of superior milking equipment, cooling systems, liners, hygiene products and dairy management software. Farmers have trusted BouMatic to provide dependable equipment and expertise for years. Every product is made to be durable, easy to use and gentle.

BouMatic offers the newest technology available today for running a profitable dairy operation.

A prime example is the SmartDairy Management System. This unique product becomes the “brain” of the dairy farm and was created by dairy veterinarians and engineers to deliver accurate and timely data and data analysis to improve decision making by herd managers and dairy operators.

SmartDairy improves dairy profitability in three ways. First, by providing timely, accurate data dairy producers can use to increase the efficiency of the milking parlor and optimize the entire dairy operation. Second, by providing data and key reports dairy operators can use to predict issues before they become costly problems.

And finally, SmartDairy supports an increase in the automation of key dairy functions allowing dairy operators to focus their time and energy on other priorities including spending more time with family members or simply working on farm chores they never seem to have time to get to.

BouMatic approaches the dairy

| Sponsored by

|

operation as a whole and integrates the well-being of the cows with the product design and engineering processes. The result is a superior experience for the cow, maximized milk production and a profitable dairy operation. A prime example of this integration is evident in how the stall work is designed and built to support optimal cow traffic patterns.

Without efficient stalls and traffic flow, milking equipment wouldn’t be effective. Over time, cow stature has been increasing in breeds such as the Holstein. By staying ahead of changing cow statures, BouMatic has created more comfortable stalls, ensuring the cows are more at ease during milking.

The cow traffic equipment enables the farmer to position the cows comfortably and securely for milking.

By eliminating unnecessary obstacles to flow patterns, dairy producers benefit from less time spent corralling cows. Older, outdated stalls and traffic products are often too small for today’s cows.

“Our cows are much more comfortable now. They are more calm when they enter the parlor, and they are easier to milk,” says Keith York of Merry Water Farms. “And, because they don’t have to push themselves into the parlor, we no longer have issues with slipping and falling.”

This equipment is not only comfortable but easier to install.

This means the producer is able to begin the milking process as soon as possible instead of spending valuable time on installation.

With an impeccable reputation and a variety of products, BouMatic helps producers achieve maximum yields easily and efficiently, while ensuring the safety and comfort of the cow.

Making a Difference on Wisconsin Dairies Every Day BouMatic offers a full end-to-end solution for dairy farmers.

B

ouMatic offers a range of products to optimize dairy production and ensure the well-being of the cow.

“Our wide array of products from stall and automation systems, dairy hygiene products, milk harvest systems, milk cooling systems, and supplies are designed and engineered for dairy operations of all sizes,” says Mike Connell, Director, Business Development.

The Flo-Star® MAX is considered the gold standard claw in the dairy industry and is the lightest claw on the market. The narrow design helps the claw hang square underneath the cow for maximum comfort. The light claw not only makes the cow more comfortable, but is easier for the operator to use and transport. The new design ensures the cow is milked according to the BouMatic principle, “gently, quickly and completely.” The milk is carried away from the teat and into the cooler faster.

Because cow comfort is of the utmost importance, this quick and efficient tool allows the cow to let the majority of her milk down within the first two minutes, which are the most critical moments of the milking process. The lightweight claw ensures that she relaxes and produces to her highest ability. The unique Flo-Star MAX Claw design means even the highest producing cow won’t be able to flood its 11.5-ounce capacity.

The milking unit works as a milking cluster with BouMatic’s new pulsator and liners. The HiFlo™ Evolution Pulsator and Magnum Liner Series work hand-in-hand with the Flo-Star MAX to create a comfortable milking experience and maximize production.

The Magnum Liner Series is important to the comfort of the cow because the liner is the only part actually touching the cow. Liner slip, which can cause discomfort and teat ringing, is virtually eliminated with the combination of the liner and claw.

Proudly Made in Wisconsin The proprietary designs and integration of the Magnum Liners and Flo-Star MAX Claw ensure cows on dairies using BouMatic equipment are milked gently, quickly and completely.

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The HiFlo Evolution Pulsator works with vacuum settings to meet farmer milkability goals. The consistent rate and reduced fluctuation results in continuous milk let down, so cows achieve a rapid milk rate and avoid over-milking. The gentle and efficient milking leads to a higher lactation yield, more profits and happier cows.

Any milking unit would be useless if a cow is not comfortable.

Xcalibur Stall Systems are the latest in milking stalls, created for the modern cow. Many older stalls are unable to fit today’s larger breeds and result in a cramped, uncomfortable milking environment. The stalls feature easier entrances and exits with less obstacles for the cow to encounter. This keeps the cow calm and allows her to let her milk down more efficiently.

BouMatic Milking Center on the University of Wisconsin, Madison Campus This flagship parlor is a learning center for the entire Wisconsin community – from tours by elementary school children through the milking parlor, to undergraduate and graduate students in the UW College of Agriculture and Life Sciences.

Investing in the Future of Dairy Farming From cutting-edge university research on cows and milk production, to organizations in the dairy farm community, BouMatic provides significant support.

T

he University of Wisconsin recently unveiled the new BouMatic Milking Center located on the Madison campus.

“We are very proud to partner with the University of Wisconsin on this project as our world headquarters is only 15 minutes away from the UW Madison campus and the new BouMatic Milking Center,” says Lisa O’Connor, BouMatic Vice President, Global Marketing. “This donation supports two of BouMatic’s most important objectives, which are to raise the level of dairy management through training and education, as well as to support research into technological breakthroughs in support of dairy productivity and cow health.”

The intent of the parlor is to teach the dairy leaders of tomorrow. This includes undergraduate students, graduate students and veterinary students. The parlor also shows consumers touring the parlor how milk is harvested to make dairy products. Children and adults alike learn about the process that brings them the dairy products they enjoy every day. BouMatic was eager to bring this experience to the University’s dairy program.

“When the University contacted BouMatic about getting involved in a major $3.5 million renovation of the Dairy Cattle Center, BouMatic was quick to lend its support,” says BouMatic President, Bob Luna.

“This donation reinforces our support

for dairy producers and the public.

These programs not only educate the producers, but strive to improve consumer/producer relationships by gaining the trust and support of the public.

Other organizations supported in part by BouMatic include 4-H and the University of Wisconsin Badger Dairy Camp. Dairy is a popular 4-H project that allows children to understand the process of milk production and teaches them the responsibility of caring for their animal. 4-Hers must feed, water, train and milk their dairy cattle.

The knowledge achieved through caring for these animals is a lifelong lesson in dairy management.

University of Wisconsin Badger Dairy Camp participants attend workshops on how to fit and how cattle. They learn about the purebred livestock industry and showmanship. Participants benefit from the knowledge of industry professionals, while getting a taste of college life and gaining self confidence.

The Professional Dairy Producers Foundation, 4-H and University of Wisconsin Badger Dairy Camp cultivate dairy farmers of the future.

By supporting these programs, BouMatic helps improve the dairy industry, by encouraging younger generations to pursue dairy farming and giving them the tools to become successful, educated producers.

of dairy education and innovation, as well as our support of the worldrenowned University of Wisconsin College of Agricultural and Life Sciences located right in our home town.”

Everyone is invited to tour the facility and also make a stop at the Babcock Hall Dairy Store just down the street for an ice cream cone or delicious cheese from milk produced in the BouMatic Milking Center.

“The opening of the BouMatic Milking center – a learning center right here in our hometown – is very exciting for us,” O’Connor says.

“BouMatic is dedicated to supporting educational programs for everyone involved in the dairy industry – including consumers. It is important people understand and appreciate where their food comes from.”

BouMatic supports a variety of other organizations that educate dairy farmers and support the communities that are so critical to ensuring a healthy, vibrant dairy industry into the future. This dedication to dairy education is evident in their support of organizations such as Professional Dairy Producers of Wisconsin, an organization that provides dairy education through the Professional Dairy Producers Foundation. Their mission is to share ideas, resources and experiences about the important issues surrounding the dairy industry. BouMatic supports the PDPW’s educational opportunities

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BouMatic Wins Governor’s Export Award BouMatic received the 2012 Governor’s Export Award from Wisconsin Governor Scott Walker at the 48th annual Wisconsin International Trade Conference held in Milwaukee on May 8, 2012.

WISCONSIN

Influences the Dairy World Recipient of the Wisconsin Governor’s Export Award in 2012, BouMatic’s innovative products are found all over the globe.

B

ouMatic’s vision is to deliver on its mission everywhere there is dairy farming of any size. With offices all over the globe, BouMatic sets itself apart from the competition with its focus on the health and wellbeing of the cow.

“BouMatic is a prime example of a successful global company representing two strong sectors in Wisconsin’s economy, agriculture and manufacturing,” says Reggie Newson, Wisconsin Department of Workforce Development Secretary.

BouMatic serves dairy operators all over the world. BouMatic never loses sight of the goal of protecting the health of the cow throughout the milking process.

“BouMatic has achieved extraordinary results in international markets while significantly contributing to Wisconsin’s economy and job growth opportunities,” says Governor Scott Walker. “BouMatic has been a great contributor to Wisconsin’s ability to compete in the global economy.”

The products and services provided by BouMatic have made it, and the state of Wisconsin, worldwide dairy leaders. The world looks to Wisconsin and BouMatic for the latest technology, trends and practices in dairy production. BouMatic continues its aggressive investment in product research and development and remains a leader in milking technology development.

“BouMatic’s export markets have experienced significant gains over the last three years,” explains Bob Luna, BouMatic President. “With offices and facilities in Belgium, Denmark, China, Argentina, New Zealand, Brazil and India, we are prepared to support our business growth in the world’s major dairy markets. Additional offices will open as our business continues to expand,” Luna adds.

Products including the FloStar MAX, HiFlo Evolution Pulsator, Magnum Liner Series and Xcalibur Stall Systems are revolutionizing the way producers harvest milk.

These innovations are being sold across the globe and influencing the world’s dairy community.

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We Bring Solutions to Dairy Producers BouMatic employees are more often on the farm working with farmers to find solutions to their needs rather than in the office.

Endless Possibilities and Exciting Careers in Agriculture Join us. BouMatic is always looking for good people interested in joining our team, working to promote dairy farming and agriculture around the world.

B

eing a leading company in the dairy industry is a collaborative effort and depends on many individuals. BouMatic continues to recruit professional experts who promote dairy farming and agriculture around the world.

“BouMatic is the only full-line dairy equipment manufacturer in the United States, and having our world headquarters located in the heart of America’s Dairyland provides great employment opportunities and drives revenue for the state,” says BouMatic President, Bob Luna. “We’re growing, and BouMatic is hiring people who are interested in quality jobs at a salary level that can sustain their families.”

BouMatic is looking for people who love working with farmers and respect the process of putting food on the tables of the world.

This honorable task requires the hard work of professionals in the areas of engineering, sales, accounting, marketing, inventory management, training, purchasing and manufacturing.

BouMatic offers a fast-paced work environment and the opportunity for

significant professional development and growth. With both a local and global presence, there are many career opportunities for motivated individuals who are dedicated to the future of the dairy industry and their own.

Receiving the Governor’s Workforce Development Award in 2012 reflects BouMatic’s focus on employee development and training. It also speaks volumes about BouMatic’s dedication to career development on a local scale.

“Wisconsin has a proud history as a leader in workforce development, and it is known worldwide for quality goods and services produced by dedicated, skilled, and hardworking men and women,” says Reggie Newson, Wisconsin Department of Workforce Development Secretary.

The majority of BouMatic’s 400-plus employees are located in Wisconsin, which has helped increase employment opportunities in Wisconsin. “Unlike most companies in this economy, we are hiring in all areas of the business to help drive our vision for growth and market expansion,” Luna says.

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“This is an investment in people and resources here in Wisconsin that will reach all corners of the world as our global business continues to expand.”

BouMatic employment opportunities are not just in the Badger State.

With offices in Belgium, Denmark, Argentina, Russia and China, potential candidates have a wide range of opportunities with BouMatic.

The company has experienced significant growth, which has led to increased employment opportunities locally and globally. There has been a 21 percent employment growth in Madison and a 26.5 percent employment growth outside of Madison since 2010.

BouMatic has a long history of innovation and achievement and strives to employ people who share their vision. More information about career opportunities can be found on their website at www.boumatic.com.

CROPS, PLANTS & FORESTRY

Wintergreen Wisconsin

State’s Christmas tree industry boosts economy, contributes to charity

growers have been a part of the action since the beginning, and each year, collection spots are set up so they can bring their donated trees to load into FedEx trucks.

Along with providing a sense of tradition and charity, Wisconsin Christmas tree growers also take pride in providing a healthy, quality product. Chapman says inspectors from the Wisconsin Department of Agriculture, Trade and Consumer Protection come to check for gypsy moths and pine shoot beetles, helping to stop the pests. For growers that ship out of state, fields are inspected, and farmers can include a certificate of pest-free authentication when they ship the tree.

And Christmas trees aren’t the only thing growing on these Wisconsin tree farms. Innovative business ideas are sprouting too, as the industry continues to change.

“Christmas tree farming in Wisconsin is going from large wholesale farmers to smaller choose-and-cut farms,” Chapman says. “Many farms are doing a wonderful job of turning into agritourism spots with gift shops, sleigh rides and more to make picking out the tree a fun day, and a great memory.”

– Rachel Bertone

PHOTO COURTESY OF WISCONSIN CHRISTMAS TREE PRODUCERS ASSOCIATION

D

eck the halls with a Wisconsin Christmas tree this season. As the No. 6 state in the nation for Christmas tree production, Wisconsin harvests almost 1.8 million trees each year. Around 1,150 farms with about 33,500 acres in production work to produce the seasonal staple, with 70 percent of those farms being less than 20 acres. Annually, the industry contributes $12.5 million in sales revenue to Wisconsin’s economy.

Diane Chapman, president of the Wisconsin Christmas Tree Producers Association, says that buying a real Christmas tree for the holiday season helps the state’s environment and economy.

“Real trees are recyclable and sustainable. Plastic trees end up in landfills,” she says. “Christmas trees are also grown on local farms, and the money stays local.”

Chapman adds that for her, the best reason to buy a real tree is the family traditions that come with selecting and decorating the tree.

Doing more than just providing a fresh product, Wisconsin Christmas tree farmers also show their charitable side with the Trees for Troops program.

The program began in 2005 as a partnership between the Christmas tree industry and FedEx to provide real Christmas trees to U.S. soldiers. Since it started, the program has delivered more than 122,000 trees for free. Wisconsin’s

What’s Online Find links to Wisconsin Christmas tree farms at WIagriculture.com

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CROPS, PLANTS & FORESTRY

Global

BOOST Trade missions create new markets for forestry

AFTER TAKING A TRIP TO

China that included one-on-one meetings, seminars and tea aplenty, Larry Krueger pictured an expanding market for the lumber company he owns.

Krueger, owner and sales manager of Krueger Lumber Company in Valders, participated in the Wood Business Development Mission to China in the spring of 2013. Organized by the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) along with other organizations, the 10-day mission allowed companies such as Krueger Lumber to interact with potential customers in a country where the import of wood products is growing tremendously.

The trade mission, led by the DATCP’s International Trade Team, is just one of the tools being

used by the department to help bolster the state’s timber industry both internationally and domestically. Krueger, for one, was impressed.

“The most beneficial thing for me was the hands-on, practical nature of our meetings,” Krueger says.

“We spoke with companies, toured their facilities, and had meals and tea – plenty of tea – with them.

The trip was very focused and very productive.”

Not long after returning from the trip, Krueger landed two new customers and was soon negotiating with a third. His company had already exported to China – as well as to Italy – but the trade mission put Krueger in touch with “literally dozens of potential new customers.”

“The trip allowed us to actually see and appreciate their needs,

The team at Krueger Lumber Company in Valders, Wis., oversees the sale of lumber products overseas.

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Growing Wisconsin

PHOTOGRAPHY BY MICHAEL CONTI

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concerns, product usage and culture,” he says.

TAKING INITIATIVE

U.S. wood exports to China grew by 71 percent in 2012, and Wisconsin companies exported $18 million in timber products to the country. But much more can be accomplished, says Jennifer Lu, the DATCP economic development consultant who led the mission.

“In the last 10 years, China’s construction industry has boomed, and the state has not done enough to help wood companies to export there,” she says. “This mission benefited small companies and the ones in the rural areas of state. We would like to continue our efforts and help the smaller companies explore international markets, and this is one of the first initiatives.”

LEADING INDUSTRY

Krueger Company employees stack freshly cut lumber.

Wisconsin has 16 million acres of forest, with 54 percent privately owned, and the number of acres has increased by 640,000 since 1985.

Forestry is the state’s secondlargest manufacturing industry, generating nearly $20 billion a year in shipments and another $15 billion

indirectly. The industry employs 74,000 people at 1,292 wood product companies. Wisconsin has been the top paper-making state in the country for the past 50 years.

But like other industries, timber manufacturing has experienced economic challenges in recent years.

Profitability for loggers has been a particular concern, according to Henry Schienebeck of the Great Lakes Timber Professionals Association.

“With the high cost of equipment and fuel, we’re just not seeing the profit margins that need to be there to keep the logging community complete and whole,” says Schienebeck, executive director of GLTPA, which represents forestry industry members from both Wisconsin and Michigan.

Steps are being taken to address the concerns, Schienebeck says, and he’s especially pleased the industry has caught the attention of decision makers in the state capital, Madison.

“It’s nice to have them engaged,” Schienebeck says. “They go out in the woods with us and see our operations.

That’s really important, to have that group of legislators and others to come out and actually seeing what we’re doing.”

– John McBryde

The number of forested acres has increased by 640,000 since 1985.

WISCONSIN IS HOME TO

16 million ACRES OF FOREST.

Wisconsin has been the top paper-making state in the country for the past 50 years.

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Growing Wisconsin

54%

OF WISCONSIN FOREST LAND IS PRIVATELY OWNED.

CROPS, PLANTS & FORESTRY

Growing Ginseng

Wisconsin farmers produce some of the highest quality American ginseng in the world

G

inseng has been revered in traditional Chinese medicine for centuries. Today, millions of people around the world value this humble perennial plant for use in herbal remedies, dietary supplements and teas. But did you know that Wisconsin farmers produce over 95 percent of America’s ginseng crop? Or that Wisconsin-grown American ginseng is celebrated as the highest-quality variety of its kind in the world?

Thanks to the efforts of the Wisconsin Ginseng Board, the Wisconsin ginseng seal is known around the world as the gold standard for ginseng. Every ounce of ginseng sold under the seal undergoes a rigorous approval process, including inspections by the USDA for pests and diseases.

Before the plant’s valuable roots can be harvested, however, it must be cultivated.

“Our crop takes a minimum of three years to raise before we harvest it,” says Butch Weege, international marketing director of the Wisconsin Ginseng Board.

“The seed has to go through two winter cycles before it will start to grow, and then tack 36 months on top of that 18 months. A farmer has a lot of time and expense invested in this crop before it ever makes it to harvest.”

Today, approximately 145 ginseng farmers cultivate 1,500 acres of Wisconsin farmland, producing 600,000 pounds of dried ginseng root annually.

“As an industry, 85 percent of what we grow is exported to Asia, with China as the largest user,” Weege says.

The Wisconsin ginseng brand is licensed in the United States, China, Japan, Singapore and other countries, but only a few select distributors are licensed to sell Wisconsin ginseng worldwide.

Recently, Tong Ren Tang (TRT), one of the oldest traditional pharmaceutical companies in

China, renewed its contract with the Ginseng & Herb Cooperative, which could potentially produce $150 million to $200 million in sales for the Wisconsin ginseng industry.

“TRT is a very solid partner for us,” Weege says. “They date back to 1649 and provided medicine to royalty in China. That’s the kind of reputation they have maintained.”

The renewed ten-year contract with TRT includes escalating purchase provisions for Wisconsingrown American ginseng, ensuring significant returns for the Wisconsin rural economy for years to come.

– Allison Rehnborg

The NU MB ERS :

85%

of Wisconsin ginseng is exported to Asia.

1,500 acres of ginseng are grown in Wisconsin.

600K

pounds of dried ginseng root are produced annually.

145

farmers grow ginseng in Wisconsin.

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CROPS, PLANTS & FORESTRY

Yes, We Grow That Fruit and vegetable producers boost Wisconsin’s economy

A s the nation ’s top cheese

producer, Wisconsin excels at producing more than 600 varieties of cheese and dairy products.

However, Wisconsin’s rolling hills and lush fields abound with more than dairy farms. With approximately 15 million acres dedicated to farming, the state produces a wide variety of specialty crops alongside its dairy products, including cranberries, honey, apples, strawberries and a host of other valuable agricultural commodities.

In fact, Wisconsin leads the nation in the production of cranberries, oats and snap beans for processing, and ranks in the top ten for crops you may not expect

such as potatoes, cherries, maple syrup, carrots, sweet corn and green peas for processing, onions, cabbage for sauerkraut and cucumbers for pickles.

Other unexpected crops include mint and ginseng.

“We have 25 mint growers and supply a lot of mint to the gum industry. We grow 95 percent of the ginseng and supply it to the Asian marketplace,” says Ben Brancel, Wisconsin’s Secretary of Agriculture, Trade and Consumer Protection, pointing to the importance of these crops both domestically and globally.

“Agriculture is a very diverse and important part of the Wisconsin

Cranberries are harvested in Warrens, Wis. The bogs are flooded during harvest so that the berries can float to the surface. PHOTO BY ANDY MANIS.

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PHOTOGRAPHY BY MICHAEL CONTI

A guest picks cherries at Choice Orchards in Sturgeon Bay, Wis.

Horseradish is widely grown in Eau Claire, Wis.

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Growing Wisconsin

economy,” says Allen Teach, president and owner of Sunrise Orchards. “I hope it never gets overlooked.”

With the help of several family members, Teach and his wife, Lynne, own and operate Sunrise Orchards, a 225-acre apple-growing operation located in Gays Mills, Wisconsin, also known as the “official” apple capital of the state. As third-generation owners of the orchard, the Teach family oversees the planting, growing, picking, processing and selling of approximately 125,000 bushels of apples annually.

“Wisconsin grows more apples than a lot of people give it credit for,” Teach asserts. “We don’t have an extremely large apple industry, like Washington or New York, but it’s a diverse apple business within the state.”

Sunrise Orchards produces more than 30 varieties of apples, including Sunrise, Honeycrisp, McIntosh and Empire. Ripening dates for the apples vary from late August to mid-October.

Teach says Wisconsin’s cool fall weather is the key to developing “nice red colors” on the apples. He also attributes Sunrise Orchards’ success to its location on the steep hills near Gays Mills, which often allows the orchard to escape damage from frosts.

“We grow apples in a really unique spot in southern Wisconsin,” Teach explains. “It’s really steep and hilly.

As it gets colder on a frosty night, the air gets denser. It runs down our hills into the valley, so we can be quite a bit warmer here than it is in the valley below.”

Weather and location also play a key component in the production of Wisconsin’s number one berry crop, the cranberry. Like apples, cranberries require cooler nights so that colors and sugars can form in the fruit.

Nicole Hansen, operations/plant health manager of Cranberry Creek Cranberries in Necedah, Wisconsin, attributes the success of the state’s cranberry industry to the weather.

She also praises Wisconsin cranberry growers for their ability to culturally manage their plants in unique ways. “[Cranberry] growers are very in tune to what’s happening in Wisconsin, as far as managing yields, reducing costs, being stewards of the land, and sustainability,” Hansen says. “Wisconsin cranberry growers are a close-knit group of people that are willing to work together.”

Owned by Bill Hatch, Cranberry Creek Cranberries consists of 4,000 acres, with approximately 850 acres devoted to growing perennial cranberry vines.

“The additional land is support land,” Hansen explains. “There’s a 10-to-1 ratio: for every 1 acre of cranberries, there’s 10 acres of support land. Support lands can be great habitats [for wildlife], and include wetlands, or managed forest lands. It depends on the type of cranberry grower.”

While individual cranberry growers don’t typically share their yields, cranberry crops are measured in 100-lb barrels. In 2012, the state of Wisconsin produced 4.83 million barrels of cranberries, or 60 percent of the United States’ total cranberry crop.

“It’s a great industry, and there are a lot of very proactive people that are actively engaged every minute of the day,” Hansen says. “It’s a way of life and a business.”

– Allison Rehnborg

Most cherries grown in Wisconsin are tart cherries, which are hardy enough to survive cold winters.

Other Top Specialty Crops Grown in Wisconsin

GREEN PEAS

SNAP BEANS

GINSENG

APPLES

CELERY

CRANBERRIES

What’s Online Learn more facts about the specialty crop industry at WIagriculture.com.

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LOCAL FOOD & BEVERAGES

Finding Their Whey

State’s cheesemakers develop their craft, win prestigious awards

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M arieke Penterman and her staff from Holland’s Family Cheese in Thorp make it a point to volunteer at the U.S. Cheese Championships, if only to be in the room to watch the look on the judges’ faces when they sample variations of the company’s cow’s milk gouda – some fresh, some aged, some flavored with fenugreek, smoked cumin or honey clover.

And if the judges were especially hard to read in 2013, it’s because they were likely stifling a smile.

The company’s mature gouda – “Marieke” – was named the country’s 2013 championship cheese, besting more than 1,700 other entries from 30 states.

A native of the Netherlands and a cheesemaker since 2006, Penterman represents a new – and growing – breed of Wisconsin artisan, evolving the the state’s storied tradition by handcrafting new varieties with a combination of old-world techniques and new-world innovation.

Specialty cheeses now make up roughly a fifth of cheese produced, by pound, in the state, up from the single digits in the 1980s, says John Lucey, director of the Center for Dairy Research at the University of Wisconsin-Madison. In all, the state’s 1,200 licensed cheesemakers produce some 600 types of cheese with aged Gouda and Juustoleipa, a cheese toasted during preparation, among the up-and-coming varieties.

A single company from Monroe, Chalet, produces all the surfaceripened Limburger made in the United States.

Penterman says she didn’t start out to make cheese but was drawn to the U.S. by affordable farmland and the dream of raising cows. The cheese business evolved from a subsequent apprenticeship with two Dutch farmers and the development of a production method that combines a Dutch process of curing cheese on

WISCONSIN IS HOME TO MORE THAN 210 DAIRY PLANTS – INCLUDING 126 PLANTS THAT MANUFACTURE WISCONSIN CHEESE. Wisconsin cheesemakers produce more than 600 varieties, types and styles of cheese.

WISCONSIN’S CHEESE PLANTS PRODUCE OVER WISCONSIN ACCOUNTS FOR MORE THAN 25% OF ALL CHEESE MADE IN THE U.S.

2.7B

POUNDS OF CHEESE EVERY YEAR.

If Wisconsin were a country, it would rank 4th in the world in terms of cheese production.

WISCONSIN WINS MORE AWARDS FOR ITS CHEESE THAN ANY OTHER STATE OR COUNTRY IN NATIONAL AND INTERNATIONAL CHEESE COMPETITIONS. wiagriculture.com

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WISCONSIN’S TOP CHEESES: ITALIAN VARIETIES

CHEDDAR

MOZZARELLA

PROVOLONE

AMERICAN VARIETIES

PARMESAN

This category includes Asiago, Parmesan, Provolone, Romano and Mozzarella. In 2012, Wisconsin produced 1.4 billion pounds of Italian varieties, making Wisconsin the No.1 producer of Italian cheeses in the nation.

The versatility of Mozzarella makes it the most widely produced Italian cheese in Wisconsin. The state’s cheesemakers produced 951.2 million pounds, or 25.2 percent of national production, in 2012.

This category includes Cheddar, Colby, Monterey Jack and others. Wisconsin was responsible for producing 829 million pounds of American varieties in 2012, and was ranked No. 1 in the nation.

From hamburgers to macaroni and cheese, Cheddar is an American classic. Wisconsin keeps our burgers cloaked in gooey goodness by producing 572 million pounds of cheddar cheese.

This semi-hard cheese may have originated in Italy, but in 2012, Wisconsin produced 183 million pounds, or over half of the nation’s Provolone cheese.

Often shaved or grated, Parmesan can be used in a variety of dishes, such as pasta, soups or meat dishes. Wisconsin produced 123 million pounds or 42.7 percent of the nation’s Parmesan, in 2012.

THE TRADITION OF WISCONSIN CHEESEMAKING CAN BE TRACED BACK TO THE 1830S, WHEN FARM WIVES BEGAN TO MASTER THE ART IN THEIR KITCHENS. THIS TRADITION HAS CONTINUED TO GROW, AND TODAY WISCONSIN IS KNOWN WORLDWIDE FOR THE QUALITY AND QUANTITY OF ITS CHEESE.

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Growing Wisconsin

COURTESY OF WISCONSIN MILK MARKETING BOARD, INC

pine planks with the milk from her 850 Wisconsin cows – and from Penterman’s own cravings for a quality Gouda.

“We get our milk from the farm on site, and within five hours after it’s left the cows, we’re making it into cheese.”

In addition to Marieke’s overall win, Wisconsin cheese makers won gold medals in 47 of 81 categories judged, besting the six gold medals each won by cheesemakers from Vermont and New York.

Wisconsin cheese success is not a new phenomenon – the state’s first dairy school opened back in 1890, and over the years, immigrants combined techniques brought from cheese making powerhouses like Switzerland, Germany and Italy with Wisconsin’s high-quality milk, Lucey says. The industry further evolved through the state’s Master Cheesemaker program, launched in 1994 as a partnership between the university and Wisconsin Milk Marketing Board and still the only one of its kind outside of Europe.

Licensed cheesemakers with at least 10 years of experience can apply to the elite program requiring a three-year commitment to classes, inspections and more. Among the program’s 56 graduates are brothers Ron, Steve and Dave Buholzer of the Klondike Cheese Company in Monroe. Grandsons of a Swiss cheesemaker, the three are now masters in Feta, one also in Brick and two in Muenster. Dave, who won a recent gold with his Dill Havarti, says the master cheesemaker program helps give an appreciation for the entire process of cheesemaking. It also brought assistance in developing recipes and processes for a new $12 million expansion into the Greek yogurt business.

“These are entrepreneurial people,” Lucey says. “They saw an opportunity in Greek yogurt and invested in it. They went into Feta when nobody else was, and not only that, they made award-winning Feta.

These are the kind of people who make the dairy state. They are flexible, they can adapt, and they can still be award-winning.”

– Kim Schneider wiagriculture.com

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LOCAL FOODS & BEVERAGES

Getting to the Meat of It Opportunities abound for state’s processing industry

It may seem hard to believe

PORK IS THE WORLD’S MOST WIDELY EATEN MEAT. Wisconsin farms raise 340,000 pigs each year.

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Growing Wisconsin

for an industry as old as meat processing, but there are still things to learn by those who are in the business.

That’s the assessment of Dr. Jeff Sindelar, University of Wisconsin – Extension meat specialist. As one who provides assistance to the meat industry and education to its stakeholders, Sindelar is forever seeking ways to bolster the business of the many meat processors located in Wisconsin.

“The meat industry has been around forever, with the first remnants being tied to the 1500s, when the first immigrants came to what is now the U.S.,” Sindelar says. “There have been a lot of changes through history. And all meat plants, no matter how large they are now, started off as small

plants. There were many doors that opened for growth.”

MAINTAINING VIABILITY

Sindelar believes similar opportunities are there for the 272 state-inspected meat processors operating in Wisconsin today, especially the smaller companies.

One of the more recent teaching tools is the Meat Science Extension’s Master Meat Crafter Training Program, which launched in 2010.

“The program is intended for meat processors who have the basic knowledge and expertise on meat processing and all the topics related to that and want to have a much deeper understanding of the field of meat science and meat processing,” Sindelar says. “The training can help meat processors become better at what they do and more knowledgeable,

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A Sample of Meats Processed in Wisconsin: JOHNSONVILLE BRATS This internationally-known brand began in the small town of Johnsonville, Wis., in 1945 when Ralph and Alice Stayer opened a butcher shop, deciding to name it after the town. Today, the privately-owned company produces the No. 1 sausage brand in the U.S., and is available in 30 additional countries.

KLEMENT’S POLISH SAUSAGE Located in Milwaukee, Klement’s prides itself on making a fresh, wholesome and delicious product. Founded in 1956 by three brothers, the company is still family-owned today. Its local products can be enjoyed at sports team venues and events across the Midwest, including Miller Park where the Milwaukee Brewers play.

GILBERT’S BEEF FRANKS The idea for Gilbert’s Craft Sausages started with beer. Founders Chris Salm and Eric Romberg planned on starting a craft brewery, but after the popularity and number of those breweries rose, they decided to implement their idea into the sausage industry. Gilbert’s Craft Sausages was born. The company began in 2010 and offers traditional fare, such as Beer Brats and Beef Franks, as well as unique items like Smoked Sausage with Blue Cheese.

USINGER’S ANDOUILLE SAUSAGE This family-owned company has been around since the late 1800s, when founder Frederick Usinger bought his employer’s butcher shop. In 1995, Usinger’s began using certified Angus Beef for some products, and they were chosen as the official supplier for the 2002 Winter Olympic Games. Some of its most popular products include Applewood Smoked Bacon, Bratwurst and Andouille Sausage.

OLD WISCONSIN BEEF Hailing from Sheboygan, Wis., Old Wisconsin created the legacy that led to Sheboygan being known as the “Bratwurst Capital of the World” when it was founded more than 50 years ago. Today, the company keeps its commitment to quality and flavor with popular products including Polish Sausage, Festival Bratwurst Links and Beer Salami.

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which could open up doors for growth, hiring more people, developing more product or finding new markets. All of that should play into the overall goal of the program, which is to help the meat industry in the state to maintain its viability as well as grow for the future.”

STRONG IN THE COMMUNITY

Wisconsin is home to large meat-processing companies such as Johnsonville Sausage, the Sheboygan-based business that makes the country’s top brand of brats, Italian sausage and similar meats. In Milwaukee, you’ll find Usinger’s Famous Sausage and Klement’s Sausage Company. But the smaller companies, many of which are members of the Wisconsin Association of Meat Processors (WAMP), may best represent the future of the industry.

“As a whole, the small meat processors are very strong in their community throughout the state,” says Matt Bayer, owner of Country

Fresh Meats in Weston and president of WAMP. “The association has a very good core of people trying to promote the local businesses and trying to put out the best quality as a small processor can to compete with the larger companies. The larger companies can put out a mass volume of product, while we try to work on a niche product that our consumers are starting to look for.”

The state’s pork processors are also instrumental to the success of the overall meat industry, and Wisconsin’s landscape is dotted with many small pork-processing companies.

“Certainly we’ve got a number of very high-quality small processing plants that have been landmarks within their communities and regional areas,” says Tammy Vaassen, director of operations for the Wisconsin Pork Association. “They have really grown their businesses and had the chance to create their own specialty products.”

All state-inspected meat processors now have the advantage of being allowed to ship across state lines, after meeting certain conditions, under an agreement between the Wisconsin Department of Agriculture, Trade and Consumer Protection’s Division of Food Safety and the USDA. Many plants have expressed interest in the interstate meat shipment program, and several are already taking steps to participate.

“It has definitely helped with their business growth,” Sindelar says.

– John McBryde

MEAT SAFETY There are 272 state-inspected meat processors in Wisconsin.

Products are marked with an inspection legend in the shape of the Wisconsin outline and contain their assigned number and words “Wis. Dept. Agr. Inspected.”

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LOCAL FOOD & BEVERAGES

&

A Sip A Swig

Products are truly local at state’s wineries and breweries

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Growing Wisconsin

There is something about the idea of “local” that seems to attract an increasing number of people.

It could be fruits and vegetables grown on a nearby farm or milk and cheese produced at a dairy just outside of town. Or, in the case of an industry that has seen incredible growth within the last couple of decades, it’s the grapes and hops of wineries and breweries.

For a variety of reasons – not the least of which is the local connection – the wine and beer industries are quite appealing for consumers, tourists and, perhaps most

importantly, the economy.

“Our industry presents an economic engine that has sometimes been unrealized by a lot of people in the state,” says Bo Lélanger, owner of South Shore Brewery in Ashland and president of the Wisconsin Brewers Guild. “A lot of us use a vast majority of our ingredients from Wisconsin agriculture. A lot of our packaging material comes from the state as well. Tourism is a great foundation piece to our industry, and the taxes we pay are considerable. Every time a craft brewery opens up, there really is an economic growth seen.”

Grapes grow on the vines at Parallel 44 Vineyard and Winery in Kewaunee, Wis.

PHOTOGRAPHY BY MICHAEL CONTI

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Wisconsin wineries combine the production of grapes with tasting experiences for guests, making this industry a true representation of agritourism.

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Lélanger points out how much the craft brewery industry has grown in the past 15 to 20 years. South Shore Brewery was the state’s seventh such brewery when it was founded in 1995, according to Lélanger, and today there are around 70.

Even hops, necessary for brewing beer, are making a comeback of sorts in Wisconsin. The state was the country’s leader in hop production in the mid-1800s, but diseases and pests forced the crop elsewhere by the latter part of the century. In the last few years, however, farmers here are growing what is the key ingredient for beer.

“We have built more hop yards here in the last three years than were available since 1870,” Lélanger says.

FROM VINES TO WINES

The number of wineries is increasing as well. Within the state’s five wine regions – Door County, Driftless Region, Fox Valley, Glacial Hills and Northwoods – there are 58 wineries listed as members of the Wisconsin Winery Association.

Wollersheim Winery in Prairie du Sac and Cedar Creek Winery in Cedarburg, which are owned by Philippe and Julie Coquard, have experienced significant increases in production over the past 25 years or so. Annual production of wines at both places rose from 15,000 gallons in 1987 to 220,000 gallons in 2011.

“Our production has grown substantially, and likewise the number of wineries in Wisconsin has really

Wisconsin craft breweries are growing in popularity. Today, there are more than 70 breweries in the state.

grown in the last several years,” says Julie, whose parents, Robert and JoAnn Wollersheim, opened the winery in 1972. “That’s happening all across the country. I think there’s more interest in locally grown products, and just more interest in wines in general.”

Many of the wines from Wisconsin are made from grapes that are grown on the properties. Recent research on cold-climate grapes has led to more vineyards producing a fruit suitable for winemaking.

“Many varieties have been developed that can withstand subzero temperatures and yet also produce high quality wine,” says Steve Johnson, owner and winemaker at Parallel 44 Winery in Kewaunee. Parallel 44 is named for its location at 44 degrees north latitude, the same latitude of premium wine-growing regions such as Tuscany in Italy and Bordeaux in France.

He adds, “This was the result of crossing multiple generations of vinifera varieties with wild or riparia varieties found growing in the upper Midwest. Some of these varieties are named Frontenac, LaCrescent, Marquette and Petite Pearl.”

– John McBryde

What’s Online Find links to more Wisconsin wineries and breweries at WIagriculture.com.

Bringing Added Value to Wisconsin Agriculture • Food processing, one of Wisconsin’s leading manufacturing activities, contributes more than $12 billion to the value of the state’s raw agricultural products.

• The total impact of specialty crop processing in Wisconsin is approximately $5.3 billion in economic activity each year and 24,800 jobs statewide.

• While many of the state’s processed foods are sold locally, much of it makes its way to other states and international markets.

• In 2012, food processing was Wisconsin’s fourth largest export sector, and its food product exports were valued at $1.7 billion.

• Food processing makes it possible for Wisconsin’s seasonal produce to be packaged for later consumption. Thus, people without easy access to other food sources are able to eat a healthier diet all year round.

• With its sustainable approaches and good stewardship practices, processing is an important step that bridges primary food production with the consumer to deliver nutritious and safe food products.

MIDWEST FOOD PROCESSORS ASSOCIATION 4600 American Pkwy., Ste. 210 • Madison, WI 53718 (608) 255-9946 • www.mwfpa.org

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AG EDUCATION & RESEARCH

PHOTOGRAPHY BY MICHAEL CONTI

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Growing Wisconsin

Developing Leaders It may have taken a Super Bowl commercial to remind us but by now, most people have probably heard about the “So God Made a Farmer” speech delivered by radio legend Paul Harvey at the 1978 FFA convention. It was a stirring tribute to the attributes of the American farmer and no doubt meant to encourage the youth in the audience to stick to their agricultural career path.

Today, working the fields is still a noble and necessary profession but the definition of an agricultural career has expanded to include food research scientists, chemists in research laboratories, teachers in ag classrooms or the engineers designing tomorrow’s high-tech farm equipment.

Today’s Wisconsin FFA strives to make a positive difference in a young person’s life through agricultural education, developing their leadership potential and career success.

“It’s a place to succeed and grow as a person,” says Logan Wells, current state FFA President from Monroe, Wis. There are more than 19,000 Wisconsin FFA members in 255 chapters across the state. These high school and college FFA members get involved in such things as Career Development Events that offer opportunities in areas that include Ag Sales and Farm Business Management to Nursery Landscape and Veterinary Science.

For example, Wells’ FFA experience started as a high school freshman. He didn’t grow up on a farm but thanks to an encouraging ag teacher, Wells has developed a passion for trees and the valuable resources they provide.

COURTESY OF BRUCE FRITZ PHOTOGRAPHY

Youth organizations, university programs train students for career success

Left: Delavan-Darien FFA member John Sorg takes notes during a chapter FFA meeting. Right: A horse’s leg is bandaged at the School of Veterinary Medicine on the University of Wisconsin – Madison campus.

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Growing Wisconsin

Dr. Perry Clark, professor emeritus at the University of Wisconsin – River Falls, gives animal science students a tour of Mann Valley Farm.

“I started my own portable sawmill business in high school that’s taught me a great deal about wood, wood products, forestry and business management,” says Wells, now a junior at UW-Madison majoring in Forestry Science. He is following a forestry career path possibly through Extension Service, teaching others about what he calls a “beautiful resource.”

Many of these FFA members probably got their start in a 4-H Club.

The first Wisconsin 4-H Club, established through the University Extension Service, celebrates its 100th anniversary in 2014 and now, more than 300,000 youth are a part of some sort of Extension program in the state, with 50,000 taking part in a traditional club such as the 4-H program.

Wisconsin 4-H teaches youth leadership, citizenship and life skills and in Wisconsin, America’s Dairyland, there’s an added emphasis on animal sciences. But there are lessons to learn in other sciences, technology, engineering and mathematics too.

“When we look at preparing youth for a future in agriculture, we try to look beyond traditional roles,” says

Valeria Johnson, the elected president for the Wisconsin 4-H Foundation.

“If we can expose youth to the basic science that goes on behind everything then we’ll make our agricultural industry much stronger.”

Months of hard work by 4-H members are most visible at the numerous fairs around the state, but Johnson adds 4-H can take young people beyond borders.

“4-H can help our members look at agriculture from a larger and more global perspective,” Johnson says.

This solid FFA and 4-H background prepares students for agricultural career studies in college whether it’s the College of Agricultural and Life Sciences at the UW-Madison or UW-River Falls which offers the only agricultural engineering technology program in the state and is home to the largest dairy science program in the nation.

Or they could choose UW-Platteville and courses in agribusiness, agricultural education, animal science and horticulture. The School of Agriculture in Platteville also features Pioneer Farms where students get hands-on experience in farm conservation efforts, nutrient

management planning, sustainability and much more. Wisconsin’s technical colleges also offer courses that prepare the next generation for entering the agribusiness and agronomy workforce.

The future of Wisconsin agriculture depends on the training and education of our young people.

– Beverley Flatt

THERE ARE 19,000 WISCONSIN FFA MEMBERS IN 255 CHAPTERS ACROSS THE STATE. More than 300,000 youth are active in one of the many Extension programs in Wisconsin. wiagriculture.com

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AG EDUCATION & RESEARCH

Focused Future on the

COURTESY OF THE DAIRY RESEARCH INSTITUTE

Agricultural research model melds academics and farmers

The Wisconsin Center for Dairy Research is the largest center of its kind in the U.S., focusing on research, teaching and real-world application.

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Growing Wisconsin

manure matters.

Amber Radatz, program co-director of Discovery Farms, a joint research effort by UW-Extension and UW-Madison, says small changes in applying manure can help farmers improve water quality without substantial financial investment.

“When snowmelts are happening or soils are saturated, small changes can lead to big water quality improvements,” she says.

The Discovery Farms program uses research done on working farms to find economical solutions. During a study at a Lafayette County beef and grain farm, owner Mark Riechers applied manure as usual, shortly before snowmelt in two of the years.

In the other years, he changed his management to spread manure earlier in the winter so the manure could bind to the soil, and nutrient losses were much less.

“By tweaking applications based on a new understanding of critical conditions and time periods for runoff, Mark decreased his nitrogen and phosphorus loss by more than half in the rest of the study years,” Radatz says.

Riechers says Wisconsin farmers are great at finding creative solutions to problems. “For me, my farm is my playground,” he says.

NATIONAL LEADER

The Discovery Farms program and facilities like the Wisconsin Center for Dairy Research (CDR), the UW-Madison Agricultural Research Centers and Pioneer Farm at UW-Platteville are reasons why Wisconsin is considered a national leader in agricultural research.

In 1862, President Abraham Lincoln signed the Land Grant College Act, naming UW-Madison a land grant university. Dwight Mueller, director of the UW-Madison Agricultural Research Centers, says there are now 11 research stations throughout the state.

“The key is that it starts with a faculty member on campus,” Mueller says. “They are the ones overseeing the research, oftentimes conducting it on research stations. The university maintains dairy herds, for example,

at Arlington, Marshfield, and on campus, as well as at a joint federal and state facility at Prairie du Sac.” These days, a large federal grant is allowing researchers to focus on developing alternate sources for bioenergy, grooming new varieties of switchgrass as biomass for conversion to ethanol, Mueller says.

DAIRY-FOCUSED RESEARCH

In 1986, Dr. Norm Olson helped create the Wisconsin Center for Dairy Research by encouraging the U.S. government to create dairy research centers and by working with the Wisconsin Milk Marketing Board (WMMB) to secure funding.

Director John Lucey says it is now the largest dairy research center in the U.S. “The objective is to not only conduct research, but to also teach it and apply it,” Lucey says. “Industry counts on CDR to provide the bridge between the latest research and applicable knowledge in the field.” With 35 staff members on the UW-Madison campus, Lucey says the center focuses on cheese, dairy ingredients, cultured products, dairy processing, and safety and quality.

In 2012 alone, CDR worked with over 200 companies and organizations within the dairy and food industry to provide problemsolving research and technical support.

FIELD STUDIES

At Pioneer Farm at the UW-Platteville, research is conducted at the field level yearround, says research manager Dennis Busch. “Results from our year-round, field-scale research can better reflect conditions actually encountered on commercial farms.”

The primary research focus is measuring the effects management practices have on soil and nutrient losses that occur in runoff from agricultural fields. “Year-round monitoring allows us to measure total losses per year and evaluate how seasonal changes like snowmelt and rainfall impact water, nutrient and soil losses,” he says.

Busch echoes a common theme.

“Wisconsin is fortunate in that there is a strong partnership between farmers, scientists, government

PHOTO COURTESY OF WOLFGANG HOFFMANN UW-MADISON CALS

In agricultural research,

Research conducted at the University of Wisconsin includes growing potato plants inside test tubes to help develop disease-free seed potatoes.

agencies and non-governmental organizations (NGOs), and all partners are interested in working to solve environmental challenges faced by food, fiber and livestock production in the state, while maintaining farm profitability,” he says. “In an effort to address these challenges, significant investments have been made in agricultural research.”

– Patricia Simms

What’s Online Find more facts about Wisconsin-based agricultural research at WIagriculture.com.

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AGRICULTURAL BUSINESS & SERVICES

Home Base for

Agribusiness Major agricultural companies have a strong presence in Wisconsin

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Wisconsin’s agricultural strength is visible every day, not only on a national and international level, but also within the state itself where suppliers contribute to a tight infrastructure, providing resources, products, equipment and more for the ag industry.

“For a long, long time, some of these companies started with a unique idea, perhaps from a farmer himself, and they have continued to keep up with needs of the current farming practices,” says Ben Brancel, Wisconsin’s Secretary of Agriculture, Trade and Consumer Protection.

Brancel says Wisconsin-based companies produce everything from feed buckets to harvesters, noting that the state “covers everything from genetics to fuel.”

Consider these companies that call Wisconsin home: Internationally known agricultural

equipment manufacturer Case IH, mostly recognized for its bright-red tractors, is headquartered in Racine, Wisconsin.

Boumatic LLC builds milking stations and other dairy equipment that are used by farmers and dairy businesses worldwide.

Renk Seed, a family-owned seed company, operates in Sun Prairie, Wisconsin.

Cranberry harvesting equipment that’s used both at home and in other states is all manufactured in Wisconsin.

And four of the top six livestock genetics companies – Accelerated Genetics, ABS Global, CRI Genex and Select Sires – all have a strong presence in the state.

These represent just a small sampling of the many agribusinesses that call Wisconsin home and provide jobs for many of the state’s residents.

Case IH is perhaps one of the most well-known Wisconsin-based companies. The company’s headquarters is in Racine, Wis. Photo courtesy of Case IH

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FOUR OF THE TOP SIX LIVESTOCK GENETICS COMPANIES IN THE WORLD HAVE A STRONG PRESENCE IN WISCONSIN. THOSE INCLUDE ACCELERATED GENETICS, ABS GLOBAL, CRI GENEX AND SELECT SIRES. 354,000 Wisconsin jobs are in the agriculture industry, including many positions with large agribusinesses.

Wisconsin agriculture represents a

$59B economy.

PHOTO COURTESY OF VITA PLUS CORPORATION

STRONG INFRASTRUCTURE

Wisconsin-based feed company Vita Plus helps livestock producers determine best nutrition and management practices for their herds.

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With more than 10,500 dairy farms, livestock is a key part of the state’s economy. Wisconsin dairies produce 25 percent of the total U.S. cheese production.

Al Schultz, vice president of technical services for Vita Plus, gives a supplier’s view of the industry.

Headquartered in Madison and founded in 1948, Vita Plus is a feed company that provides expert nutrition and management information to livestock operations.

“The agriculture industry in Wisconsin is a $59 billion economy with dairy still leading the way at $26.5 billion,” says Schultz.

Additionally, Schultz points out other factors essential to support the state of agricultural health.

“We have adequate water supplies and a great work ethic in our labor force. We have processing plants and the infrastructure to serve the industry.”

Combined with a strong university system, access to new technologies and farm ownership, the agricultural industry benefits from an extensive infrastructure with a deep history.

GLOBAL IMPACTS

In the end, not only do Wisconsin producers enjoy great accessibility,

THE AVERAGE WISCONSIN DAIRY COW GENERATES $21,000 A YEAR IN ECONOMIC ACTIVITY.

but the Wisconsin products reach across the country and even overseas.

“In our feed industry, we’re providing feed for livestock producers located all over. We market locally and internationally,” Brancel says.

At Vita Plus, the company works both locally and internationally to source ingredients, recognizing the food industry stretches across the globe and food safety remains a paramount concern to consumers.

Schultz is optimistic about the state’s future in providing the infrastructure, equipment and other supplies necessary for the agriculture industry.

He says, “Suppliers, producers and everyone in the chain work closely together. We’re alive and well.”

Brancel couldn’t agree more.

“No matter how simple or complex, we have the resources in state that can produce, provide or meet any need,” Brancel says.

– Karen Mayer

What’s Online Find a list of more Wisconsin-based agribusinesses at WIagriculture.com.

AGRICULTURAL BUSINESS & SERVICES

The Export Edge

Wisconsin agricultural exports reach new records

W

interested in pursuing a global market, DATCP provides advice and assistance to medium and smaller sized operations.

“We work with producers to help them achieve an understanding of market opportunities and cultures, and introduce them to financial resources, legal resources and other logistics providers,” says Jen PinoGallagher, the Agricultural Market Development Bureau director for DATCP. “We provide numerous opportunities for producers to learn about the basics of exporting – documentation, regulations, free trade agreements, international growth – that are the building blocks to a successful export plan.”

Beyond the resources and programs offered, DATCP partners with trade associations, the USDA’s Foreign Agricultural Services (FAS), the Wisconsin Economic Development Corporation and the U.S. Commercial Services to connect producers with professionals.

– Beverley Flatt

The Economic Research Service – 2009 Data Model reports that international trade has a significantly positive effect on the state’s agricultural economy.

Consider this: Every $1 billion worth of exported products supports 8,400 jobs.

Every $1 in U.S. farm exports stimulates another $1.31 in U.S. business activity.

In addition, nearly 96 percent of all consumers live outside of the United States.

Two-thirds of the world’s purchasing power is in foreign countries.

And other studies show that the world’s population is growing, but arable land is diminishing.

There is a significant opportunity for small businesses to profit through exporting. For markets with limited land but growing populations, one option many countries are choosing to feed their citizens is to import food and other agricultural products.

For farms and businesses

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hat was once an idle feed mill and a small-town grain business is now an international success that brings in nearly $1 billion a year. An operation that started as a small cooperative created to manufacture and sell butter is now a network composed of nearly 500 dairy farm family owners who produce more than 160,000 pounds of cheese in a single day. What is the secret to their continued success after more than a century of business? Going global.

The DeLong Company and Ellsworth Cooperative Creamery are just two of many operations in Wisconsin that made the decision to expand into the global market.

International trade can seem like risky business, but the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) works to facilitate a business’ transition into international trade.

In 2012, Wisconsin agricultural exports had a record-setting year.

The state exported $2.9 billion worth of agricultural products to 149 countries.

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Top Export Markets for Wisconsin Agriculture

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AGRICULTURAL BUSINESS & SERVICES

PHOTOGRAPHY BY MICHAEL CONTI

Fair Trade Trade and Consumer Protection protects all Wisconsin residents

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Growing Wisconsin

A nnoying Robotic

telemarketing calls, companies going out of business without delivering pre-paid goods or services, scammers trying to trick grandparents out of their savings by posing as a grandchild in trouble are just some of the 150,000 consumer questions and complaints fielded each year by the Trade and Consumer Protection division of Wisconsin’s Department of Agriculture, Trade and Consumer Protection (DATCP).

“Our role is to ensure a fair marketplace for both consumers and honest businesses, with an emphasis on combating fraud,” says Sandy Chalmers, administrator for the Division of Trade and Consumer Protection.

The Consumer Protection Bureau is probably the most recognizable public face of the division, issuing alerts on the latest scams, urging people to sign-up for the telemarketing No Call List or warning homeowners to be leery of door-to-door storm chasing contractors. But the Trade section of that division also plays a key role in keeping the marketplace fair.

“Trade practice laws prevent businesses from gaining an unfair advantage over their competitors.

They also protect farmers who sell agricultural commodities,” added Chalmers.

ACCORDING TO SCALE

The Weights and Measures unit tests more than 42,000 measuring devices each year for accuracy, including commercial scales, gas pumps, petroleum bulk tank meters, LP gas meters and price scanners.

Among other responsibilities, the division provides weights and measures inspection services to cities and townships in the state.

It also trains and assists a number of municipalities that have their own programs.

“We provide a high level of confidence for consumers who want to know they get what they pay for,” says Chalmers.

One of DATCP’s core missions is to ensure the safety of food for consumers. Mainly through its Food Safety division, DATCP licenses and

inspects nearly 30,000 food-related businesses in the state, including dairy farms, meat and other processors, wholesalers, retailers and warehouses. But it’s the Trade and Consumer Protection division’s responsibility to make sure fruits and vegetables destined for fresh market or processing are properly graded and of consistent quality.

FRUIT AND VEGETABLE CHECKS

From its office in Stevens Point, the Fruit and Vegetable Inspection unit of DATCP’s Trade and Consumer Protection division conducts inspections, grading and related services for a wide variety of products. It does this in accordance with guidelines established through the United States Department of Agriculture’s (USDA) Fruit and Vegetable Grading Program.

“We’re responsible for inspections at the shipping point for all fruits and vegetables leaving the state,” says Tim Leege, manager of the Fruit and Vegetable Inspection unit. “We’ve been doing this since around the 1950s.”

The unit also does food safety audits, and it will conduct specialized grades for producers that need to meet contract specifications.

“For instance, if you’re selling potatoes to somebody out of state that has a contract specification for a certain type or size, we can handle that,” Leege says. “We’re an independent third party, and that’s why people use us.”

GRAIN INSPECTIONS

In addition, the Trade and Consumer Protection division, through a cooperative agreement with the USDA, is responsible for grain inspections at the Superior and Duluth ports to ensure the quality of the grains that are exported. It’s important for international trading partners to know they can count on getting a high quality product. It’s all part of the division’s key role in making sure there’s a fair marketplace for both consumers and honest businesses.

–John McBryde

DATCP licenses and inspects nearly 30,000 food-related businesses in the state each year.

THE WEIGHTS AND MEASURES UNIT TESTS MORE THAN 42,000 MEASURING DEVICES EACH YEAR FOR ACCURACY.

Left: Wisconsin Weights and Measures inspector Kevin McCarthy tests a scale at Woodman’s Food Market in Madison. McCarthy and other inspectors use weights, above, to check the accuracy of scales in the state.

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AD INDEX

8 ALLIANT ENERGY C2 BADGERLAND FINANCIAL

A1-A8 BOUMATIC

1 CASE IH 2-3 DAIRY BUSINESS ASSOCIATION

C3 GINSENG BOARD OF WISCONSIN INC.

12 GREENSTONE FARM CREDIT SERVICES

43 MIDWEST FOOD PROCESSORS ASSOCIATION INC.

C4 UNIVERSITY OF WISCONSIN – RIVER FALLS COLLEGE OF AGRICULTURE

46 UNIVERSITY OF WISCONSIN SYSTEMS

12 WISCONSIN ASSOCIATION OF FFA

35 WISCONSIN CHEESE MAKERS ASSOCIATION

6 WISCONSIN DEPARTMENT OF TOURISM

17 MILKSOURCE

4 WISCONSIN MILK MARKETING BOARD

56 UNITED FARM CREDIT SERVICES

39 WISCONSIN PORK ASSOCIATION

GROWING WISCONSIN 2014 EDITION, VOLUME 1

JOURNAL COMMUNICATIONS INC. Content Director JESSY YANCEY Agribusiness Content Team RACHEL BERTONE, HANNAH PATTERSON, LISA SCRAMLIN Proofreading Manager RAVEN PETTY Contributing Writers JILL CLAIR GENTRY, BEVERLEY FLATT, KAREN MAYER, JOHN MCBRYDE, ALLISON REHNBORG, KIM SCHNEIDER, PATRICIA SIMMS, BLAIR THOMAS Senior Graphic Designers STACEY ALLIS, LAURA GALLAGHER, JAKE SHORES, KRIS SEXTON, VIKKI WILLIAMS Graphic Designers KACEY PASSMORE, MATT WEST Senior Photographers JEFF ADKINS, BRIAN MCCORD Staff Photographers WENDY JO O’BARR, MICHAEL CONTI, FRANK ORDOÑEZ, MICHAEL TEDESCO Color Imaging Technician ALISON HUNTER Ad Production Manager KATIE MIDDENDORF Ad Traffic Assistants KRYSTIN LEMMON, PATRICIA MOISAN

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Chairman GREG THURMAN President/Publisher BOB SCHWARTZMAN Executive Vice President RAY LANGEN Senior V.P./Operations CASEY HESTER Senior V.P./Agribusiness Publishing KIM NEWSOM HOLMBERG Senior V.P./Agribusiness Sales RHONDA GRAHAM V.P./External Communications TEREE CARUTHERS V.P./Sales HERB HARPER Controller CHRIS DUDLEY Accounts Receivable Coordinator DIANA GUZMAN Sales Support Project Manager SARA QUINT IT Director DANIEL CANTRELL Web Creative Director ALLISON DAVIS Photography Director JEFFREY S. OTTO Creative Services Director CHRISTINA CARDEN Creative Technology Analyst BECCA ARY Integrated Media Manager RICHARD KINCHELOE

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Growing Wisconsin is published annually by Journal Communications Inc. and is distributed by the Wisconsin Department of Agriculture, Trade and Consumer Protection.

For advertising information or to direct questions or comments about the magazine, contact Journal Communications Inc. at (615) 771-0080 or by email at info@jnlcom.com.

WISCONSIN DEPARTMENT OF AGRICULTURE, TRADE AND CONSUMER PROTECTION: Secretary BEN BRANCEL Deputy Secretary JEFF LYON Communications Director JAMES DICK Special thanks to all Department staff for their support.

For more information about the Wisconsin Department of Agriculture, Trade and Consumer Protection, contact: James Dick, Communications Director P.O. Box 8911 Madison, WI 53708 (608) 224-5020 or by email at james.dick@wisconsin.gov.

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