Executive Committee
Craig Caballero, President
Jim Boyle, Vice President
Robert Van Hofwegen, Secretary/Treasurer
David Feenstra, Member at Large
Dan Boschma, Member at Large
Robert Chesler, Asst. Secretary/Treasurer
877-920-1086
480-303-1323
Ian Accomazzo, Gila Bend Directors
Arie de Jong, Maricopa
Ben Dickman, Coolidge
Tom Dugan, Stanfield
Dan Gladden, Palo Verde
Bill Kerr, Buckeye
Jen Millican, Buckeye
Justin Stewart, Gila Bend
Paul Rovey, Glendale
Nick Vanderwey, Buckeye
Casey Dugan, Casa Grande
UNITED DAIRYMEN is published quarterly for the dairy cooperative members of the United Dairymen of Arizona, 404 W Broadway Rd , Tempe, AZ 85282 Additional distribution includes agencies, businesses and individuals associated with the production of milk Paid subscriptions are not available Membership list is not available for public use. Acceptance of advertising does not assure that merchandise or services advertised have been approved by United Dairymen of Arizona, the health department or other regulatory agencies. Advertisers are solely responsible for the content of the written material or representations that appear in the advertisement. Editor- Roxy Helman
Help Us Fill the Milk Gap: Support the Great Gallon Giveback Today!
UDA Shines with Gold-Level EcoVadis Rating
Be DairyKind: Caring for Non-Ambulatory Cattle
Dust Off the Trophy Case!
Dairy Desserts for Summer!
Mycoplasma: The Tiny Stowaway with a Huge Toolbox
Dairy-focused curriculum will soon be heading to schools across the U.S.
Butterfield Dairy in the News!
Farm Bill Presents Opportunity to Build on Recent Dairy Sustainability Wins
Arizona Milk Producers Update
Help Us Fill the Milk Gap: Support the Great Gallon Giveback Today!
Have you ever wondered how you can make a difference in your community?
This June, help UDA and United Food Bank purchase milk for their clients in Arizona.
Milk is a crucial part of a balanced diet, providing essential nutrients such as calcium, vitamin D, and protein. However, for many families in Arizona, access to fresh milk is a challenge. United Food Bank strives to provide nutritious food to those in need.
The perishable nature of milk and its limited shelf life make it difficult to distribute. This is where the Great Gallon Giveback comes in.
The Great Gallon Giveback program is helping to address the milk problem faced by United Food Bank and the families they serve. By raising funds to purchase milk, the program ensures that fresh, nutritious milk reaches the tables of those who need it most. You can participate by making a donation or spreading the word.
Now is the time to act! By donating to the Great Gallon Giveback program, you can make a tangible difference in the lives of families across Arizona. No contribution is too small, and every gallon of milk we provide brings us one step closer to bridging the milk gap in our community.
United Dairymen of Arizona (UDA) has recently achieved a remarkable milestone in its journey towards sustainability. The company has been awarded a gold-level rating by EcoVadis, with a score of 77 out of 100.
EcoVadis is a global platform that provides businesses with a comprehensive assessment of their sustainability efforts. The platform evaluates companies based on their environmental, social, and ethical performance, as well as their commitment to sustainable procurement practices. A goldlevel rating signifies that UDA is among the top 1% of companies assessed by EcoVadis, showcasing its dedication to sustainability and continuous improvement.
The importance of prioritizing sustainability cannot be overstated. Companies that focus on sustainable practices not only contribute to a healthier planet but also enjoy long-term benefits, such as process efficiencies and reduced resource usage. EcoVadis evaluates companies based on 21 criteria, grouped into four themes: environment, labor and human rights, ethics, and sustainable procurement.
UDA's sustainability initiatives encompass a wide range of practices, including responsible sourcing, waste reduction, water conservation, and community engagement efforts. The company's commitment to environmental stewardship is evident in its comprehensive policies and practices aimed at reducing its carbon footprint and promoting sustainable agriculture.
Looking to the future, UDA plans to continue its focus on sustainability and maintain its gold-level rating. The company is committed to exploring new technologies and practices that will further reduce its environmental impact and promote sustainable growth. This includes ongoing investments in renewable energy, waste reduction initiatives, and community engagement programs.
In conclusion, United Dairymen of Arizona's gold-level EcoVadis rating is a testament to the company's dedication to sustainability and continuous improvement. We encourage you to learn more about UDA's sustainability initiatives and support businesses that prioritize sustainability. By choosing to support companies like UDA, you play a vital role in promoting a healthier planet and a more sustainable future for all.
Written by: Michelle Schack, DVM
Injured or down cows, like all other animals on the dairy, should be treated with respect. A down cow needs special care and assistance in order to have the best chance at recovery. The caretakers of these animals should be fully trained, with that training updated annually.
There are a few key steps to take when a down cow is noticed.
Notify a supervisor immediately
Create a plan and gather the tools and the team needed
Evaluate the cow
Assist the cow to rise
Move the cow to a proper special needs area
Provide appropriate medical attention
Monitor the cow’s progress regularly
Cows are big animals! It is our job to assist them but they have to help themselves as well. Remember, we cannot force a cow to stand. If she is unable or unwilling to stand, there is likely a medical reason preventing her from doing so. She needs medical attention and proper care in order to improve. It is unacceptable to abuse the cow in order to force her to stand. Her well-being is just as important in this moment as it is any other day It is our responsibility to provide the highest quality of care to these animals.
The DairyKind Special Needs Cow Course takes about 15 minutes to complete. Each section has quizzes after the video, reinforcing the main points. Using hip lifters, a sled, a sling, and a loader bucket are all covered in depth in the course. This type of equipment must be used appropriately for it to be effective. It is important that only trained individuals are managing nonambulatory cattle. Always work with your veterinarian for follow-up training on your farm.
Cattle should be handled gently and with patience. There is no excuse for mistreating any animal on the dairy. All animals should have their physical and mental needs met, and be treated with respect throughout their lives. Being DairyKind is ensuring animal well-being in every aspect of the dairy.
by
Pearl Openshaw of MesaYields approximately one gallon
Ingredients:
5 eggs
¼ teaspoon salt
2 tablespoons lemon juice
1 quart milk
2 cups sugar
1 tablespoon vanilla
2 cups whipping cream
2 1/2 cups sliced strawberries (sweetened) or 2 packages frozen strawberries (defrosted and mashed) – other fruit may be used
When it comes to summer desserts our motto is “good-bye oven and hello frozen treats!”
Cool off with these treats submitted by UDA members (circa 1970's?) that are featured in our Delicious Dairy Dessert Recipe book!
Beat eggs well. Gradually add sugar, beating until mixture is very light and fluffy. Stir in salt, vanilla and lemon juice. Beat in cream. Add milk and blend thoroughly with egg beater. Pour in a gallon freezer can and freeze. Add fruit when the crank begins to get hard to turn and complete freezing.
Submitted by Miss Garry E. Lemley, Tempe
Serves 6 – 8
Ingredients:
1 ½ cup fresh or frozen strawberries
½ cup granulated sugar
1 tablespoon lemon juice
1 pint (2 cups) commercial sour cream
Thaw strawberries if frozen. Allow to stand. Add sugar, lemon juice and sour cream and mix well. Pour into a refrigerator ice cube tray or individual molds and freeze. Do not stir. Serve topped with whip cream if desired.
When discussing Mycoplasma bovis with producers, important notes help in understanding the critical undertaking of controlling bovine mycoplasmosis in dairy and beef herds Most producers need to reframe conceptualization of the organism to understand the timeline and strategies for eradication.
The pathogenic species, Mycoplasma bovis, demonstrates features that transmit disease from vectors in the cow’s environment. M. bovis expresses proteins on its surface that stick to surfaces Once a few bacteria take hold, they pile up forming a biofilm that is difficult to penetrate by immune cells and antibiotics. When an udder is infected with M. bovis, the bacteria shed intermittently from mucosal surfaces like the nose, eyes, rectum, and vagina. Cow-to-cow contact or contact with equipment surfaces spreads the organism among the herd
Once the bacterium enters the cow through a mucosal surface, it employs virulence factors to infect.
The bacterium is considered parasitic because it enters a host cell and scavenges the currency of cellular energy from it. Mycoplasma uses blood vessels while traveling inside host cells to infect the udder, joints, lungs, ears, and eyes Cows with mycoplasmal mastitis often exhibit symptoms of pneumonia or arthritis. It spreads to a calf in utero in the same way. M. bovis secretes hydrogen peroxide that destroys immune cells and tissues allowing it to spread further. A key virulence factor is a lack of cell wall. Many antibiotics work by disruption of the bacterial wall Without one, Mycoplasma easily develops resistance to the limited antibiotics that we can use.
Purchase of dry cows with subclinical bovine mycoplasmosis, whether the infection be in an udder or ear, is the main entry into a herd. Culturing milk continues to be the gold standard for detection Colostrum should be monitored. Testing for this crafty creature is the best way to monitor your herd before a crisis presents itself.
National and local checkoff organizations are teaming with the American Farm Bureau Foundation for Agriculture to create STEM (science, technology, engineering and math) curriculum that will incorporate accurate science behind dairy farming.
Currently, “On The Farm STEM” experiences are bringing science educators and curriculum directors to dairy farms to discover ideas that can fit into high school curriculum. Educational leaders have visited dairies in Minnesota and Florida and trips are planned for farms in Oregon and Michigan
This effort will offer a science-based counterbalance to misperceptions about how dairy is responsibly produced by farmers and its contributions to health and wellness The curriculum is expected to be implemented in several states by early 2024.
“Efforts such as dairy-focused STEM curriculum are crucial to build a bridge back to our dairy farms, not just in Arizona but across the country,” said Tammy Baker, general manager of Dairy Management West. “We have long known the many science-based proof points that show dairy is produced in a manner that is good for the animals and the planet. This program holds great potential to extend the story of the hard work and commitments of our dairy farmers and set the record straight where we need it the most – our schools.”
nal Dairy Council’s Lindsay Datlow, erves as senior vice president of on affairs, said 29 million more e will enter high schools this decade. y every student is required to take a ence (i.e., biology) course, with 0 teachers directing the curriculum
w said STEM can help educate the eneration on the science-based nce supporting dairy’s contributions tainable foods systems and health, ng confidence and trust in dairy.
education and action, today’s youth empowered to understand how oods fit into an overall healthy and nable food system, providing ant nutrition for people, while zing impact on the environment,” w said. “This program will give nts the science to evaluate ormation.”
Butterfield Dairy was recently in the “moos” with TV coverage on Fox 10 highlighting their commitment to producing renewable energy. The article explains the steps involved in turning manure into renewable energy and the impact it has had on the environment. Learn more about their partnership with Avolta and read the full article here
Image Credits: Avolta Development
Congress is moving into the next farm bill ready to build on major movement on solutions that assist dairy farmers as they work toward their voluntary, producer-led goal of becoming greenhouse gas neutral or better by 2050.
Popular conservation programs received landmark new funding last year targeted toward practices that yield meaningful environmental benefits. Farmers can now obtain an investment tax credit to partially cover the upfront costs of installing methane digesters. Also, FDA received new resources for their review of innovative animal feed ingredients that can reduce enteric methane emissions Finally, Congress enacted bipartisan bills to better equip producers to navigate environmental markets and allow private sector partners to match funds in oversubscribed conservation programs.
That’s all prelude to this year’s debate over the farm bill, Congress’s most prominent agricultural legislation. Sustainability will be among dairy’s key areas of focus. USDA is using some of its new funds to make new resources available for voluntary programs like the Environmental Quality Incentives Program, which helps dairy producers carry out their proactive work to care for their land and water resources. Even so, the farm bill may present a chance to better target these new resources by helping producers cover the cost of adopting methane digesters or implementing new feed ingredients that become approved.
But where there are opportunities, there are challenges. The dairy industry must also work diligently to roll back barriers to entry and thwart new ones. Conservation payment limits prevent many farmers from meaningfully accessing these programs, so relief must be provided. EQIP’s livestock set-aside needs to be maintained to ensure dairy farmers are at the table when funding decisions are made.
The farm bill oversight process is underway, but the work is just beginning. Dairy stands ready to partner with Congress to build on last year’s policy successes and continue creating a sustainable future.
Floortalk installed in 126 Fry's, Safeway & Albertsons stores; estimated 2.34M impressions
Retail promos were launched for the month of February featuring collegiate volleyball player, Brooke Nuneviller. Videos of Brooke preparing healthy recipes that fuel her performance, including milk, yogurt, and sour cream, were offered for viewing
Sour cream up over 115K lbs vs year prior Milk up over 82K lbs vs year prior
200K emails delivered to shoppers 34.7K opens; 3.3K clicks to view additional content
For Earth Day, an email was developed to share information on sustainable dairy farm practices. Recipients were also invited to submit questions regarding anything dairy related. The targeted audience was Sprouts shoppers living within a 7 mile radius of a store, with an interest in sustainability.
230K emails delivered 39.3K opens
2.2K clicks to view additional content
189K+ impressions
461 clicks on ad
In addition to retail promotion, Brooke's video ads were delivered to the the top ten volleyball practice facilities (geofenced) capturing player, parent, and coach audiences. To people who visited the facility with their phone, ads were delivered again, off-site, to apps or websites the audiences interacted with.
A feature ad was also placed on mega-sports complex, Bell Bank Park's website, newsletter, Instagram and on pamphlets for the week of 3/17. Message: "Brooke Nuneviller shares her journey to healthy eating and a stronger body that has helped her perform as a top-level athlete. Her secret to eating healthy with a busy schedule: meal prepping. Join Brooke in the kitchen as she whips up a couple of her favorite recipes, Chickpea Tacos and Blueberry Yogurt Bark "
23.7K emails delivered
10K visits to website
1K Instagram impressions
2K pamphlets distributed
The Nevada team partnered with Las Vegas Raiders kicker Daniel Carlson and local restaurant Nacho Daddy to create a video on making the perfect plate of nachos. Sour cream and a variety of cheeses were used in the demo that aired live on Nevada's Facebook, and on the Raiders YouTube channel
Arizona Milk Producers (AZMP) ran a social media video ad showcasing jalapeno, pineapple, prosciutto, and pepper jack cheese skewers as the perfect appetizer for graduation parties
41,695 reach 1,116 engagements
AZ and NV social platforms and websites deliver messaging to: general consumers; health, nutrition, and school professionals; and youth audiences. National Nutrition Month, Earth Day, and as always, delicious recipes were top features.
Website
288K+ impressions
124K+ impressions
42K+ impressions
80K+ pageviews
March May Social Media & Website Analytics AZ & NV
At the Phoenix Zoo Dia del Nino celebration, families were highly engaged when learning of by-product feed for cows, conversations about dairy sustainability, and on-the-farm operations.
Attendance: 8,926
AZMP provided a coffee bar, including Shamrock cream, Danzeisen milk, and Fairlife Core Power for three FarmCity Breakfasts hosted by Maricopa County Farm Bureau A "thank you" went out to farmers for their dedication to the ag industry
Attendance: 320+
The Nevada team connected with young Hispanic families at a health fair in Las Vegas. Also in attendance were Dairy Council of Nevada (DCNV) partners American Academy of Pediatrics, Mexican Consulate, University of Las Vegas (UNLV) and Three Square food pantries
Attendance: 400
At the Maricopa County Fair, an interactive display with information on sustainability, nutrition, local products, and a visit from Daisy brought positive connections with youth and their parents. AZMP also sponsored a coffee bar for the livestock auction buyer's breakfast.
Attendance: 500
At the Spring Girls on the Run 5K race in Las Vegas, Daisy participated in a pre-race stretch and provided photo opportunities for girls and their families.
participants: 1500 chocolate milk half pints distributed: 370 dairy-themed merchandise giveaways: 500
DCNV reached out to the Las Vegas WIC team to present on "Dairy Across the Lifespan", emphasizing recommendations for newborns, children, pregnant and lactating women.Information was well-received by the 65 in attendance. Many were interested in raw milk and the importance of pasteurization
Dairy Council of Arizona (DCAZ) teamed up with the AZ Beef Council to provide a farmer panel at the AZ Academy of Nutrition and Dietetics (AZAND) conference. The group discussed industry challenges and sustainability and nutrition aspects behind beef and dairy products to 90 attendees. DCAZ also sponsored a mac and cheese bar for lunch
Attendance: 72
"Herd That! Nutrition Conference" is the newly updated version of DCAZ's annual, "Targeting Trends". Leaders in health and nutrition, including school nutrition professionals, college students, dietetic interns, and registered dietitians were invited to hear from industry professionals. Topics were centered around the role food, specifically dairy, plays in immunity, calm, energy, and digestive health. Attendees experienced local milk and cheese curd samples, dairy trivia, and a virtual reality farm tou
DCAZ hosted a booth at the Arizona Osteopathic Medical Association (AOMA) conference which was was attended by 181 physicians. The group was very receptive to the nutrition information provided
Peter Baik, DO, FACOS, FACS
Peter Baik, DO, FACOS, FACS thoracic surgeon thoracic surgeon
I believe that consuming I believe that consuming dairy products is an dairy products is an important part of a healthy important part of a healthy balanced diet balanced diet
A new K-5 activity book was created featuring Daisy the Dairy Cow. Included are essons on the five food groups, hydration, physical activity, agriculture, and dairy farming sustainability concepts.
Attendance: 5 teachers, 74 students
The DCNV team launched their first in-school training camp, designed to educate students on dairy nutrition, sustainability, and physical activity through interactive games. The camp offered four different stations to rotate through.
Participants: 65 students
At the end of yet another school year as host of the Adopt a Cow program, Jen Millican presented a live Q&A sessions with students to answer questions about dairy farming and their class's adopted calves
watch the recorded session
DCAZ organized a "Get Cultured!" virtual tour of the Lactalis Yogurt plant. Classrooms joined live via YouTube to watch full tour of how milk becomes yogurt, followed by Q&A time. Pre and post survey responses regarding dairy were highly positive and remained positive or improved after the tour.
The Arizona Cardinals awarded Vista High School a 10K Hometown Grant for health and wellness initiatives Four Cardinals alumni visited the school to present the check and provide a skills camp. The program advisor at this school is a big supporter of dairy products for his student athletes.
