Winter UDA Magazine 2020

WINTER

2020

UDA MAGAZINE

DairyKind Platform Coming Soon What to expect from the

new employee training system

UDA MAGAZINE United Dairymen of Arizona Officers & Executive Commitee Craig Caballero Jim Boyle Jr. Ben Gingg Robert Van Hofwegen David Feenstra Keith Murfield

President Vice President Secretary/Treasurer Member at Large Member at Large CEO and Assistant Secretary/Treasurer

directors Ian Accomazzo Daniel Boschma Arie DeJong Ben Dickman Tom Dugan Dan Gladden Bill Kerr Tom Thompson Justin Stewart Paul Rovey Nick Vanderwey Pieter van Rijn

Gila Bend Tonopah Maricopa Buckeye Stanfield Palo Verde Buckeye Buckeye Mesa Glendale Buckeye Mesa

UNITED DAIRYMEN is published quarterly for the dairy cooperative members of the United Dairymen of Arizona, 2008 S. Hardy Dr., 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.

In this issue Cheers to 60 Years!

Creamline Dairy celebrates their 60th alongside our co-op.

2020 Cheese Box Order Form Holiday gift giving is right around the corner!

Science Based Targets What are they and why should we care?

FARM Program Continues to Meet Industry Standards in Animal Welfare 2019 Sees High Dairy Consumption Despite Drop in Fluid Poopy Pals Written by Briana Laguna, AZ DHIZ Intern Bite Size Holiday Desserts DairyKind Training Platform Coming Soon!

DairyKind is a set of training modules to review animal well-being in each department of the dairy.

Cheers to 2021!

Ring in the new year with the tasty drink we enjoyed at our 60th Anniversary dinner.

FARM Survey Makes Clear: The Workforce is a Part of the Dairy Family Written by Leighona Bernstein, Dir. of FARM Communications, NMPF DairyAmerica Update Written by Derik Toy, Dir. Supply Chain Arizona Milk Producers Update

cheers to 60 years!

A UDA member since the very beginning, Creamline Dairy celebrated their 60th Anniversary on Oct. 16, 2020. Born into generations of farmers, Mary and Arie came to California from Holland during the war. They moved to Arizona in 1960 and the family grew Creamline Dairy from 85 cows to what it is today – a 25 acre farm that is home to 1,100 cows. Known for their high quality milk, Creamline Dairy has won two highest Quality Producer awards with UDA. Additionally, they own the oldest working milk barn in the state of Arizona and are the last remaining dairy in Chandler.

Another big celebration is around the corner for the Spruit family as Mary will turn 90 in January 2021 and looks forward to celebrating with family which, of course, includes Creamline Dairy’s cows.

Congratulations Creamline Dairy from all of us at UDA!

To celebrate their 60th Anniversary, the Spruit family invited guests to their home on November 1, 2020 to reminisce and enjoy Creamline Dairy’s rich history as well as celebrate the future of the family-owned dairy in Chandler, AZ.

Science based Targets: What are they and why should we care?

Greenhouse gas emissions, waste diversion, water reuse, these terms are only a handful of the several sustainability topics that dairy cooperatives and processors are regularly addressing. A company’s ability to achieve its sustainability goals is only as strong as the data that sets the baseline and the detailed plan in place that provides the pathway.

Companies like United Dairymen of Arizona are setting Science-Based Targets (SBTs) to create an airtight strategy and path forward.

SBTs are only for greenhouse gas (GHG) emissions, developed using models that ensure their strength in limiting global warming to 1.5 degrees Celsius. SBTs are independently assessed and approved by the Science-Based Targets Initiative, a collaboration between four groups, including the World Wildlife Fund and the United Nations Global Compact.

SBTs must be set and achieved according to a set of rules and requirements outlined in the SBT Target Validation Protocol and validated via official paperwork submissions.

Dairy cooperatives, and others in the industry supply chain, are setting SBTs to demonstrate to customers, investors, and industry stakeholders that they have committed to making rigorous, meaningful, third-party verified GHG emissions reductions. It also allows the company to highlight more significant reductions from projects that may have already been in its pipeline for some time. Coca-Cola has set an SBT to reduce its entire supply chain GHG emissions by 25% by 2030 from the baseline year of 2015. Dairy Farmers of America (DFA) also recently announced an SBT to reduce direct and value chain GHG emissions by 30% by 2030. No matter what part you play along the dairy supply chain, all cooperatives, processors, and retail outlets, have the opportunity to set SBTs and align with the Innovation Center for U.S. Dairy and its industry goal to become carbon neutral by 2050.

farm program continues to meet industry standards in animal welfare The FARM Animal Care Program continues to receive approval from the USDA Agricultural Marketing Service for its welfare standards, providing an additional level of confidence for its members.

The program, now in its fourth version, received USDA approval by meeting the animal care requirements of the independently run International Organization for Standardization (ISO) Technical Specification. In fact, FARM was the first animal-care program in the world to have its updated standards verified through this process.

UDA members use the FARM Program as part of their overall commitment to providing superior animal care. The USDA verification proves to FARM Program participants that its standards are among the best in the world, while also giving consumers assurance that dairy products produced under this program adhere to the highest level of science-based animal care.

The FARM Animal Care Program standards are reviewed every three years to ensure the most current science and best management practices are being upheld in the dairy industry.

For more information on the FARM program, visit www.nationaldairyfarm.com.

2019 sees high dairy consumption despite drop in fluid Recent USDA data made one thing clear – pandemic or no pandemic, consumers still love cheese!

With increased consumption of cheese and butter, 2019 was a record year for U.S. per capita dairy product consumption. On top of that, the past year was the fourth-largest annual increase of per capita dairy consumption in the past decade.

Unfortunately, fluid milk consumption declined again both in terms of volume and as a percentage of total dairy product consumption. To put it in perspective, fluid beverage milk moved from nearly 46% in 1975 to under 22% in 2019 as a percentage of total U.S. dairyproduct consumption.

Report highlights include:

More Cheese Please!

2019 U.S. cheese consumption (excluding cottage cheese) set another record high, at more than 38 pounds per person.

American cheese consumption rose to about 15.5 pounds per capita in 2019, up 0.1 pound from the year before.

Per capita consumption of cheese increased in 30 of the last 31 years and has declined only twice since 1975, in 1988 and 2008.

At A Glance: Consumption of yogurt (other than frozen) declined 0.2 pound from 2018 to 13.4 pounds.

Regular ice cream was up slightly, while low-fat and nonfat ice cream was unchanged.

While total U.S. fluid milk sales is down, total sales volume for whole milk is up for a sixth consecutive year.

Flavored milk sales declined for a second year in a row.

Organic milk represented about 5.6% of all fluid milk product sales in 2019.

The number of plants processing fluid milk in 2019 decreased to 445, but the average milk volume per plant increased to about 104.3 million pounds per year.

poopy pals Briana Laguna, Arizona DHIA Intern Milk quality and quantity are great indicators of dairy industry success. Coliforms affect both.

Coliforms are found everywhere in the dairy environment and originate from the colons of warm-blooded mammals. Coliforms are Gram-negative, cow poop bugs, a scientific classification reserved for bacteria with an additional cell structure that has impact on mastitis treatment. Coliforms prefer eating lactose and produce lactic acid as a metabolic byproduct. This makes your milk the perfect feeding ground for milk’s poopy pal, coliforms.

Coliforms are a majority of mastitis causing pathogens which impact the industry financially.

Mastitis caused by coliforms is different than other types of mastitis because the infection is considered systemic as opposed to localized. Common coliforms that cause dairy mastitis are E. coli and Klebsiella species. Coliforms include bacteria that release systemic toxins into the cow’s body when they die. While antibiotics may successfully kill the coliform, the consequence of toxins released can create a cascade of systemic toxicity. Most treatment options include supportive therapy like infusion of IV fluids and anti-inflammatories.

Systemic treatment is meant to support the cow and make her body strong enough to destroy the infection.

Poopy Pals Continued There are many lab tools producers can use to manage coliform counts. This is where lab staff knowledge plays an important role in management. The bacterial breakdown on a blood agar plate (BAP) determines if the source of coliform contamination is poor cow hygiene or milk incubation. A BAP culture indicating poor cow hygiene or environmental organism contamination will grow varied coliforms. A BAP culture indicating milk incubation within a milking system will usually grow a single type of coliform that proliferated through the milk, like E. coli.

There are a special kind of coliforms that thrive in temperatures below 45режF. These dairy bad guys are called psychrophiles. Combine refrigeration temperatures with the nutrients milk provides and the bacteria flourish and decrease milk quality. A preliminary incubation count (PIC) is a great indicator of the presence of psychrophiles because milk is incubated for 24 hours at sub-par refrigeration temperature then plated the next day. If producers witness a doubling or higher effect between standard plate count and PIC comparisons, then action needs to be taken addressing either cow hygiene or potential locations of milk incubation in the milking system.

Bacteria and coliforms are everywhere. Some argue that sanitation is the number one problem in the dairy industry. Others say herd health is the number one priority. These two often go hand in hand with each other as they have one issue in common, coliform bacteria. These poopy pathogens create an accumulation of problems that often go unnoticed until it is too late. Coliforms love milk, however consumers do not love coliforms.

Frequent milk testing can ensure the standard of milk quality for dairy distribution. Arizona DHIA is proud to serve producer needs as a one-stop tool for milk quality and herd health.

bite size holiday desserts

Each of these recipes bring a unique taste of the holidays with cherries, gingerbread and pecans serving as hero ingredients. But every hero needs a sidekick, and nothing does it better than dairy. .

Mini Cherry Cheesecakes What you’ll need: 10 Oreo cookies 2 tablespoons melted butter 8 oz cream cheese, softened 2 tablespoons heavy whipping cream 1 egg 1/4 cup sugar 2 teaspoons vanilla extract 1 cup cherry pie filling Let’s get started: Preheat oven to 325 degrees.

Place Oreos in a zip top bag and crush into fine crumbs. Place in a bowl and add melted butter.

Scoop about 1 tablespoon of crumb mixture into mini cheesecake pan. A cookie scoop works great.

Add softened cream cheese into a mixing bowl and beat at medium speed until creamy. Add whipping cream and beat until combined, scraping down the sides of the bowl as needed. Add egg and beat until combined. While mixer is running, slowly add sugar until combined. Add vanilla and beat 1 minute. Scrape down sides of the bowl and beat 30 more seconds.

Scoop into mini cheesecake pan about 3/4 full. Bake for 25 minutes or until center of cheesecakes are set. Set aside to cool. Top with cherry pie filling and chill for one hour or until ready to serve.

bite size holiday desserts Gingerbread Truffles Recipe What you’ll need: 16 oz gingersnap cookies 8 oz cream cheese, softened ½ pack almond or vanilla bark OR 1 cup white chocolate chips Cinnamon and sprinkles to garnish Let’s get started: Blend gingersnap cookies in a food processor or blender until fine crumbs. Using a spatula, blend cream cheese into crumbs.

Line baking sheet with parchment paper. Roll cookie mixture into 1 to 1 ½ inch balls.

Freeze the tray for about 30 minutes.

Melt bark or white chocolate chips according to package directions. Carefully dunk truffles one by one into the melted bark. Immediately place truffles back onto backing sheet and top with cinnamon and/or sprinkles.

Let chocolate set for about 10 minutes before serving. Refrigerate for up to one week and freeze up to one month.

dairykind training platform coming soon!

It’s 4am and one of the milking technicians didn’t show up for their shift at work. The anager has some shuffling to do, because cows need to get milked and fed and bred‌the list goes on and on. One of the breeders knows how to milk cows from his last job, so he is brought inside the barn. Good thing he knows how to milk cows, because the manager has to go check on the feed wagon that broke down.

Meet DairyKind. With DairyKind, this breeder can now sit and watch a 5-10 training module and have the animal well-being principles of this new role clearly defined for him. Before he enters the milk parlor, he will have completed the training module by watching a video and passing an assessment indicating that he understands and agrees to these principles.

Recently, an animal abuse video came out from a 2-year undercover investigation on a California dairy. An employee took video of down cows, dead cows and calves, cows slipping and falling, and improper use of hip lifters. The employee was concerned for the health and well-being of the animals on the dairy and reiterated the lack of training and veterinary oversight.

DairyKind Continued The United Dairymen of Arizona have come together to be DairyKind – to set clear expectations of every employee of what animal well-being means and why it is important and should be prioritized in every aspect of the dairy. DairyKind is a set of training modules to review animal well-being in each department of the dairy and each major area of wellbeing. Job roles can be assigned to each employee (one employee can have multiple job roles) and that will determine which training modules the employee is required to complete.

DairyKind is currently beta testing at four dairies. In the coming months, it will be implemented for all UDA dairies.

Employees due for training or retraining will be automatically notified of training modules to complete. UDA Administrators will be tracking completion and compliance with the program via monthly reports.There will be a crisis response plan in place. Each dairy can upload individualized documents or trainings if they choose. The DairyKind Institute will streamline your training and documentation.

Looking to the future, employees will have certain required training modules they will be assigned at hiring. They will have a set amount of time to complete the modules, and reminders will be sent to ensure nobody misses a training.

Each dairy can ask that they complete trainings more often if their job description changes or they need a reminder of what the expectations are.

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.

Follow @DairyKind on Instagram and Facebook!

cheers to 2021!

Ring in the New Year with the tasty drink we enjoyed at our 60th Anniversary dinner.

Cheers!

A Toast for the New Year Hard to believe just a year ago we were celebrating 60 years of UDA together at Rawhide! As we move into a New Year, we want our valued members to know we were grateful to walk beside you in 2020 – we truly are in this together! – and wish you and your families health and happiness in 2021.

Spicy Grapefruit Margarita What you’ll need: 1 1/2 - 2 ounces Patron tequila 2 1/2 ounces grapefruit juice 1 ounce fresh lime juice 1 tablespoon agave nectar or more to taste 1-2 slices jalapeno Slices of lime and grapefruit for serving Chili Salt Rim 1 tablespoon chili powder 1 tablespoon kosher salt 2 teaspoons granulated sugar Let’s get started: In a bowl, combine the chili powder, salt and sugar and mix well. Salt the rim of your glass.

Combine all the ingredients in a cocktail shaker and fill with ice. Shake until combined and then strain into your prepared glass. The longer you shake the drink, the spicier it will be come. Add a grapefruit wedge and a slice of jalapeño if desired.

FARM Survey Makes Clear: the workforce is a part of the dairy family By: Leighona Bernstein Director of FARM Communications - National Milk Producers Federation Families across the country have come together during the uncertainty of a pandemic year. For some, that means returning to the table each morning for breakfast; for others, that also means business as usual on the dairy.

Many dairy-farm workforces include brothers, sisters, sons and daughters – sometimes spanning multiple generations. Even other workers on the farm who may not be related by blood are, in many cases, embraced as if they were.

National Dairy FARM Workforce Development, the newest program area for FARM, was developed by farmers, academics, cooperative and processor staff, among other experts. It offers free resources for farmers to better serve workers from their families as well as their hired employees.

In 2019, the program commissioned a nationwide survey to better understand current labor practices on U.S. dairies that was even more timely than FARM realized when it made its decision. Before the COVID-19 crisis arrived, the survey identified how U.S. dairy farms are implementing human resources and safety best-management practices.

For example: Dairies participating in the survey offer over 13 hours of training per year on average, covering a wide breadth of content including general orientation, safety, and job-specific technical skills.

Surveyed dairies use a wide variety of methods and processes to ensure accurate employee pay. For example, 83% of dairy employees work on a farm that uses electronic time tracking.

Dairies offer a wide variety of non-wage benefits, including paid vacation leave, housing, and incentive pay.

The research also revealed heartening news: Close to half of surveyed dairies take steps to provide their workers and their families with a sense of community. They hold social events at work, keep workers informed of local events, and introduce workers to neighbors. Some even provide recreational facilities like soccer fields. In a year when a sense of community has been challenging to maintain, dairy farms across the country have been building it in their workforces.

While the world sets it sights on returning to normal, FARM and the National Milk Producers Federation, which administers the program, continue to create materials and information that help farmers, their families, and their workers through these turbulent times. The NMPF Coronavirus Resource page offers pandemic-specific answers and guidance, while the FARM Program offers human resources templates and important safety guidance so the entire dairy “family� across the country can stay safe and protected.

DairyAmerica Update

By Derik Toy, Director of Supply Chain, DairyAmerica

What exactly is a "Blank Sailing"?

It’s not exactly the same thing as a blank sheet of paper. Not even close to a blank check.

A “Blank Sailing” is simply one that doesn’t exist.

Much like the bus schedule that runs through your city, Ocean carriers follow a set schedule.

They move in patterns and loops. They have consistent stops, whether moving from Shanghai to Long Beach and back again… or from Oakland to Singapore, Vietnam and back. They follow these specific patterns on a consistent and timely basis. Ocean Carriers pride themselves on running these lanes efficiently and consistently. This is how an effective supply chain can exist. Shippers like DairyAmerica move in sync with these shipping patterns. Product is produced, bit by bit. It’s scheduled, loaded and shipped in a concise and consistent manner. Execute and repeat. That is how a supply chain works.

Until it doesn’t.

There are always times when a trucking appointment gets missed and shipments get rolled until the next one. Maybe there was a flat tire, maybe there is a traffic jam, but what exactly is a Blank Sailing?

A Blank Sailing is a term used when a ship just simply doesn’t call on a port. Instead of following that normal pattern, or normal loop, the ship simply bypasses a stop, or two, or three… The term Blank sailing is one that we’re taught in school and is a part of the vocabulary of a shipper, but frankly not one that was ever used by this shipper before.

As the Coronavirus began to surface in China early this year, ocean carriers began to issue these “Blank Sailings” in an attempt to avoid certain ports of entry. Ships would sail to two or three of their stops, and then they would near a port that was potentially dangerous or had signs of the Coronavirus infection, and they would simply bypass it. Product that was supposed to be delivered simply wasn’t. Some vessels just dropped anchor and waited.

Where there was typically a vessel sailing every week, there was now, only one sailing every month.

Enter a shortage of equipment...

China is the single largest exporter in the world. When Blank Sailings happen to China, and ships simply don’t visit those ports, even if a shipment is not destined to China, the impact is massive.

Containers that would normally return to China to be refilled, were sitting empty all over the world. The chassis that carry those containers were held up in storage yards with containers whose shipments had been rolled. Product deemed as essential was slowly moving in and out, but the non-essential, was just holding equipment and taking up space.

Recently, smoke started appearing out of the factories in China again, and with that smoke comes a little light through the smog… Business have opened again around the globe.

Smaller, different, but the global supply chain is starting to move again.

Borders, whether Mexico or abroad are still slow to provide import permits, and allow product to flow across borders in a normal timely fashion.

Navigating the logistics and freight movement of milk powder in 2020 has proven to be a definite challenge. Like every other industry we are anxious to understand what is considered a “New Normal”, but the team at DairyAmerica is focused on making the process happen, difficult or not, and the term “Blank Sailings” is now unfortunately a part of our normal vocabulary.

Retail Albertsons/Safeway Campaign: Elevate Your RV Camping Experience with These Five Recipes To align with the recent trend in RV camping, a campaign with Albertsons/Safeway in Arizona, and Vons in Nevada has been launched that includes: 385,000 emails to registered Albertsons/Safeway shoppers in AZ and Vons shoppers in NV 416,667 retargeted ads on Facebook and Instagram Link back to AZ and NV websites that include five camping-friendly recipes that include dairy; as well as additional RV camping resources Recipes: Campfire Queso Bacon and Hashbrown Breakfast Pizza Cannoli Dip Cowboy Casserole Banana Peanut Butter Yogurt Parfaits

Fuel Up to Play 60 – Home Fridge Advantage Sweepstakes Shoppers who purchase several dairy products at Albertsons /Safeway in AZ, or Smith’s in NV through December 15, are eligible to enter for a chance to win Arizona Cardinals/ Las Vegas Raiders swag AND school nutrition equipment for the school of their choice, valued at $3,000. All equipment options provide opportunities to optimize dairy servings through school food service. Examples include: hot chocolate machines, smoothie blender bikes, service carts and insulated storage bags.

Retail Dairy Management Inc. and Fuel Up to Play 60 Partner with Subway on Two National Campaigns 60 cent Sub Sundays for kids K-12 October 1 –December 31 Fuel Up to Play 60 and Subway developed a nutrition and physical activity tracker, and on Sundays, students K-12 can bring their completed tracker to any Subway store for a 60 cent 6” sub with the purchase of a meal. Download Tracker

Tackle Hunger with Subway Cares October 1 –December 31 Through the Subway Cares program, at the point of purchase customers will be asked to donate to Fuel Up to Play 60 grants for local school meals and feeding efforts Advertised through national and local ads.

Communications Lactose-Free with Lillian Ads: I Enjoy Milk Again.

Throughout the month of December, lactose-free ad signage featuring Hispanic influencer, Lillian Griego, will be placed in 47 Food City stores at the dairy coolers and cereal isles. Lillian will also feature a video of shopping at Food City for lactose-free milk, along with messaging tied to the product on her social platforms.

1.7M Instagram followers; 2.6M Facebook followers; 427K YouTube subscribers

Schools Virtual Learning Resources With the increase in virtual learning, Dairy CouncilÂŽ of Arizona and Dairy CouncilÂŽ of Nevada is committed to providing free digital resources and curriculum to help educators, health professionals and parents make their job easier. Each website has developed a page dedicated to online learning resources in the areas of nutrition, dairy farming and agriculture, sustainable food systems, and lesson plans for students of all grades.