9 minute read
FIVE TAKES FROM OYDC FINALISTS
2019
OYDC FINALIST Ross Williams
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HOMEFIELD:
Homer, Michigan
THE FACTS:
Ross Williams is a graduate of Michigan State University’s dairy science program and has received the FFA State Degree and American Degree. He’s active in the FFA Alumni Association and Michigan Farm Bureau. Ross believes that everyone who loves milk has a role in reaching out to consumers to help them recognize the value of the product. For this reason, he is a part of UDIM’s Team Chocolate Milk, trying to promote chocolate milk for consumption after sporting events and workouts. An overall promotor of milk, Ross understands the value he has in America’s dairy industry.
THE FARM:
Efficiency is the name of the game at Williams Dairy Farm. Ross makes farm decisions guided by the motive to increase efficiency wherever possible. A decision made years ago, directed by those parameters, was to install robots into the parlor to increase labor efficiency on the 130-cow farm. In the future, Ross is looking forward to building a new heifer facility to encourage better heifer growth and breeding while also being more labor efficient.
THE FIVE:
What are you thankful for?
1. My family
“I'm thankful for my family. Without their support and hard work, I wouldn’t be the man I am today. They help encourage me when times are hard.”
2. My friends
“I'm thankful for my friends. Without their craziness in my life, I know I would have gone crazy by now. They support me and help me in any time of need.”
3. My cows
“I'm thankful for animals in my life. They allow me to enjoy every moment with them. Even when I get licked by a coarse cow tongue across the face, all I can do is laugh at times.”
4. My checkoff
“I'm thankful to be able to run under sponsorship for the United Dairy Industry of Michigan. Its combining two of my loves into one. Being able to run and encouraging people to drink chocolate milk as a recovery drink brings me joy.”
5. My industry
“I'm most thankful for one thing in life, and that's just being a farmer. It's a completely different lifestyle. It defines everyone in the industry as hard working and devoted to what we love. It's about doing our best and trying to feed the world.”
2019
OYDC FINALIST Brian & Jill DeMann
HOMEFIELD:
Martin, Michigan
THE FACTS:
Brian & Jill DeMann are active in their community. Brian, a graduate of Michigan Fire Academy, is on the board of directors of Farmers Co-Op Elevator Co., member of Allegan County Farm Bureau and holds many positions at Martin Reformed Church. Jill, with a master’s degree in education, teaches at Martin Reformed Church Preschool and recently celebrated her tenth year teaching. Both Brian and Jill are active in their county’s Young Farmer program and participated in the Washington Legislative Seminar with Farm Bureau. The couple has one child, Kinsler (4).
THE FARM:
In 2005, Brian and Jill DeMann began dairy farming with their family on Clearview Dairy Farm. Their drive to produce quality, commodity goods has encouraged them to adopt efficient and progressive management techniques. Their farm is currently working to expand their social media presence, informing consumers about dairy products and are working on hosting farm tours and internship opportunities with local schools and colleges.
THE FIVE
What actions do you take to produce high quality milk?
1. Consistent milking routine
“There are two people on the farm who help manage our milking routines, and at least one of them is a part of every milking. They help enforce and monitor milking procedures, including prep, forestripping, lag time and post dip.”
2. Cow nutrition
“We regularly test our feed dry matter and nutrient value of raised forages, make adjustments accordingly with our nutritionist, frequently test for mycotoxins, and have scheduled feed push-up times.”
3. Cow comfort
“There’s no doubt that stocking density, cooling by fans and sprinklers in warm weather, and frequent grooming and addition of sand to stalls greatly help the milk quality on our farm.”
4. Genetic selection
“We have been strictly AI for years and a mated herd. We choose sires for higher component yield and low SCC, over choosing for production, and can see a difference in the last few generation’s component yield and SCC score on our milk tests.”
5. Milking and cooling equipment maintenance and system cleaning
“Wash analysis by MMPA Field Representative and our dairy equipment dealer help detect and troubleshoot issues before they affect our milk quality in the tanks.”
PHOTO CREDIT: SAPUTO INC.
PASSION AND INNOVATION FUEL LEADING DAIRY COMPANY
BY ALLISON STUBY MILLER
GLOBAL TOP 10 DAIRY PROCESSOR SAPUTO INC. EARNS MMPA VALUED PARTNER AWARD
Sometimes—if it’s 1954—all you need is a bicycle and $500 in cash to “plant the seeds” of a multinational dairy company. At least, that’s how it happened for the Saputo family.
WHEN SAPUTO STARTED IN THE 1950S, LINO SAPUTO SR. MADE DELIVERIES ON BIKE. PHOTO CREDIT: SAPUTO INC. After settling in Montreal, Canada, Lino Saputo and his parents founded a small business—formally known as Saputo Inc.—that has since exploded into one of the world’s leaders in the dairy industry and the 2020 MMPA Valued Partner award recipient. Even after modest beginnings, it was evident the company’s founders saw their determination, hard work, passion and vision as vital stepping stones to transform Saputo into an industry leader, both in Canada and around the world. Today, Saputo products can be found in over 50 countries under market-leading brands, as well as private label brands. The company employs approximately 17,200 employees and operates 66 facilities worldwide, including 26 in the U.S. They may no longer use a bicycle as the main mode of delivery, but the Saputo family is still at the helm, with Lino Saputo, Jr. serving as chair of the board of directors and chief executive officer. Publicly traded since 1997, Saputo is one of the top 10 dairy processors in the world and is among the top three cheese producers and one of the largest producers of extended shelf-life and cultured dairy products in the U.S.
Driving Growth and Innovation
Part of the company’s growth is attributed to various acquisitions worldwide, 32 to be exact, over the last two decades. Its impressive growth via acquisitions, investments in assets and innovation, and commitment to supporting the communities in which it operates have resulted in Saputo’s successful operations and products. Leaving no class untouched, Saputo makes cheeses, fluid milk, extended shelflife milk and cream products, cultured products, dairy ingredients, and butters, spreads and oils. MMPA supplies several ingredient products for Saputo, serving both the dairy foods and cheese divisions of their U.S. business. MMPA Senior Director of Sales Jim Feeney said in addition to sales of raw milk, condensed skim products and cream, MMPA has helped Saputo meet their unique needs with the ultra-filtered (UF) milk system at the Constantine plant. “Our UF and its customization capabilities has many applications that mesh well with Saputo,” Feeney said. “We worked alongside them to explore the capabilities of the line through test runs and trials to customize what they want and what they need.” According to Terry Brockman, President and Chief Operating Officer of Saputo’s Cheese Division (USA), the company invests in innovation and is constantly exploring new projects that align with their goals and vision. This involves partnering with suppliers like MMPA on mutually beneficial products and projects. Feeney says MMPA helps provide support to our customers like Saputo by aligning with them through the research and development process. “We work in tandem with their research and development team to know where they want to go and how we can help them,” Feeney said. “We imagine new products not on the market today and
envision how we can align to make them possible. Together, we’re driving innovation.” Research and development is also very important to the Company. “We are always on the lookout for not only new product ideas, but also best practices as we continue to move forward in the technology realm,” Brockman said.
Capitalizing on Consumer Trends
The Cheese Division (USA) has an established research and development process, comprised of multiple cross functional departments, that Brockman says has proven successful. “Our development process incorporates the following: (i) envisioning strategic opportunities through industry dynamics and key insights, (ii) examining how we can deliver on consumer needs through product ideation leveraging R&D and culinary capabilities and (iii) executing a scalable plan to commercialize effectively and efficiently,” Brockman said. Brockman says they strive to stay on top of consumer’s evolving needs in the allimportant cheese category. “The Cheese Division (USA) continues to review current dairy trends to understand the changing needs of consumers to ensure we are delivering the right products for today’s consumer,” Brockman said. “Across key brands, we have launched multiple product formats such as new snacking items and have continued to grow core product types.” For example, as demand for whole milk has regenerated in recent years, Saputo’s brand Frigo® Cheese Heads® relaunched its “super string cheese” product with whole milk. According to IRI, whole milk sales have been up 6 percent since 2016 compared to prior year and have continued to grow. The use of whole milk and “unique fortification” of Vitamin A & Calcium helps distinguish the Frigo® Cheese Heads® product on store shelves. “As a processor, we are in a unique position to affect cheese making throughout the entire manufacturing process, staying ahead of ever-changing consumer taste preferences,” Brockman continued. While strategic developments are important to the company, Brockman also pointed to their focus on their employees, 6,500 of which are based in the U.S.
Focusing on Passion and Family Spirit
“Our employees are our greatest asset. Saputo’s longstanding, unique and commendable culture is something that is very important to the company,” he said. This has continued through the added challenges of the COVID-19 pandemic. Along with ensuring business continuity, Saputo zeroed in on “supporting [the] frontline.” In addition to adapting production, supporting their local communities and patron farmers, Saputo helped their employees by “mitigating financial, physical and mental health impacts,” going back to the values that guided them to the success they have today. “As part of the Saputo family, the various divisions, though spread-out across the world, are connected by imperative building blocks of our business – our values and overall culture,” Brockman said. “Family spirit, loyalty and passion are the cornerstones of our approach, and teamwork, continuous improvement and quality are at the heart of our every initiative.”
ONE OF THE TOP 10 DAIRY PROCESSORS IN THE WORLD
TOP DAIRY PROCESSOR IN AUSTRALIA
ONE OF THE LARGEST PRODUCERS OF EXTENDED SHELF-LIFE AND CULTURED DAIRY PRODUCTS IN THE UNITED STATES
AMONG THE TOP 3 CHEESE PRODUCERS IN THE UNITED STATES
A LEADING CHEESE MANUFACTURER AND FLUID MILK AND CREAM PROCESSOR IN CANADA
2ND LARGEST DAIRY PROCESSOR IN ARGENTINA
LARGEST MANUFACTURER OF BRANDED CHEESE AND A TOP MANUFACTURER OF DAIRY SPREADS IN THE UNITED KINGDOM
