Farm Table says:
Grass to glass: Why people are smitten by micro-dairy milk (SBS News, 31 May 2018)
- Saint David Dairy located 100km from inner city factory door
- Employs 20 staff
- 90% of products ends up in cafes, small grocery stores and restaurants. Remaining to nearby Victorian regions.
- Can also pick up from local stockists or get delivered to door via UberEats
Farm fresh milk for Central Queensland (The Australian Dairyfarmer, 23 Dec 2017)
- Dairy farmers created a cooperated to produce Whitsunday Dairy Fresh and Central Queensland Dairy Fresh
- ”We’re about putting the local brand into the local area and use the milk from local producers to do it.”
- Appears in 50 retails outlets – approximately $2/L
- Profitability for farmers on farm gate prices up approximately 18% on supply agreements
Although rewarding, exporting no easy feat for Meredith Dairy (The Weekly Times, 7 Sept 2016)
- Julie and Sandy Cameron – specialist sheep and goat cheese and yoghurt
- At time of writing 15-20% of goods were exported
- Was originally a beef, lamb and wool production farm
- Innovated after the reserve wool price was removed in 1991
- Built an on-farm dairy and after winning over the Australian market, started exporting.
- Operate on 1,619ha, milk about 5,000 dairy goats and 1,100-1,500 dairy sheep. Employnearly 100 staff.
- “Looking back, Julie admits if they had known how hard it would be, especially in dairy, they might have hesitated.”
- “When you decide you want to export you need to pay a large fee to DAFF (the Department of Agriculture, Fisheries and Forestry, formerly the Australian Quarantine and Inspection Service) and they do a desk audit on your books and your food safety plan. Then, when you pass that, they come out and spend two days on your facility doing a full on-site audit. When you pass that you get an export control order number.”
- You have to spend a lot of money on markets.
- Fantastic help to be gained from Agencies. Gained export incentive grant from Austrade.
- Advice – “Get your domestic operation working perfectly with good local markets and profits before you contemplate exports.“
Chesworth family have transformed their dairy farm in to a sustainable business (The Weekly Times, 20 July 2016)
- Steve and Erika Chesworth from Dubbo in central west NSW
- Own and run The Little Big Dairy Co alongside their family farming enterprise
- Started in 2013
- Milk 800 Holstein cows under a pasture-based system on 200ha irrigation and 200ha dryland.
- Milked 3 times per day
- Sold 300 cows in 2012 to finance building a factory – “At the time our tier two milk, which was 40 per cent of the milk we produced, was making 12 cents a litre.”
- First week of selling branded milk in 2013 – sold 1,000 L. Now selling 20,000-24,000L per week. Mostly distributed in Central West.
- 2L sells between $4.30 and $4.70
- Milk pumped from dairy to refrigerated vat and bottled in factory on farm within 12 hours.
- Travelled to farmers markets in first two years to build customer base.