Hudson Valley Fresh
Sustainable farming starts with creating a model that sustains the farmer. The Hudson Valley Fresh dairy cooperative are nine family farms that have banded together to produce the highest quality milk possible which they sell at a premium price to secure a living wage for their families.
Their dedication to their herds and the generations of accumulated knowledge has resulted in the creation of just such a model. The choice under the current farming model is between profits and quality. These farmers made the choice to put the milk first and create a new financial model. This model has become so successful that it is now being studied and replicated by other farmers in the country who are forming similar cooperatives.
The model itself is composed of the following. The use of sustainable agriculture techniques to grow corn, grain, alfalfa, hay, and soy on the farm next to the herd they sustain. In addition, they the use the latest feed mixtures to produce high yields. Because of high yields, they can have smaller herds that allow them to monitor the health of the cows which insures good udder health that is essential for producing healthy milk. Somatic cells, a white blood cell, which mobilizes to make sure the milk is free from infections, are very low because of the health level of the animals is high, and their stress levels are low. U.S. standards allow a SCC as high as 750,000. Organic milk SCC averages 450,000 while Hudson Valley Fresh farms average 100,000. This results in milk of such high quality that many of NYC’s finest restaurants seek it out, and many people who thought they were lactose intolerant find they are not after drinking their milk. Finally, the milk is locally produced and processed using low temperature pasteurization one day and delivered to store the next.
Hudson Valley Fresh farmers have made the choice to take control of producing, processing, and distributing their milk to create a high quality product that is healthy, fresh, and which can sustain the farmer with a living wage.
Student Daniel Timoldi
SUNY New Paltz

