New York Farm Viability Institute Website Press Releases 

July 28, 2007
Contact: Rebecca Schuelke, public relations specialist
(315) 453-3823 extension 103
(315) 427-2714
rschuelke@nyfvi.org

Farm Tour Geared For Those Exploring Dairy Value-Added Start-Up

A farm tour for those considering starting a value-added dairy operation is planned for 11 a.m.-2 p.m. Aug. 18 at Evans’ Farmhouse Creamery, State Route 23, Norwich.

Dave and Sue Evans will describe their experiences running a dairy farm and processing certified organic yogurt, cheese, bottled milk and other value-added dairy products. The Evans family began processing farmstead yogurt more than 15 years ago and grew the facility to include other dairy products. In addition, the farm now buys milk from neighboring farms to support the processing facility.

The farm tour is coordinated by the Oneonta-based nonprofit Center for Agricultural Development and Entrepreneurship, or CADE, to assist dairy farmers in marketing value-added products collectively.

“The Evans family produces award-winning organic milk, yogurt and butter. Their farm also works as a centralized location for smaller farms to bring products in for distribution,” said CADE project manager Kelly Miller.

The CADE project has found that retail outlets are often receptive to carrying a line – rather than one or two items -- of locally-produced farmstead items, including dairy, vegetables, meats and more. Additionally, marketing together allows farmers to share costs of distribution, sales visits and more.

The CADE marketing project is a year-long study funded by the New York Farm Viability Institute to explore methods of marketing and distributing farmstead products and produce that may provide models for other farmers.

The tour of Evans Farmhouse Creamery will include the farm, processing facility and discussion with the farm owners. This workshop is intended to show firsthand how to process milk, cheese and yogurt on the farm.

``This is an opportunity for aspiring and new farmers, as well as experienced farmers, a chance to gain new ideas and insight into the everyday tasks of the farm producer,” Miller said.

For more information or to make reservations, contact Kelly Miller at (607) 433-2545, (607) 432-6594 or kellymillertree@yahoo.com Cost, including lunch, is $20.

The New York Farm Viability Institute is a farmer-led independent nonprofit organization that directs on-farm research to help farmers increase profits and to foster a vibrant and renewable agriculture system that includes New York’s diverse farm sizes, sectors, commodities, production practices and geographic regions. The Institute is funded through a legislative appropriation to the New York State Department of Agriculture and Markets. Visit www.nyfarmviability.org.