State Sen. James Seward, R-Milford, is planning a mini-summit in the area in the near future, which will directly involve ways to connect local dairy farmers to the yogurt industry. We praise his efforts to keep our area in the minds of state dairy leaders. And we hope other lawmakers serving our area — including Assemblymen Pete Lopez, R-Schoharie, and Bill Magee, D-Nelson, will do the same.
We also need to encourage our local dairy farmers to work with each other and the dairy cooperatives they belong to — which handle the distribution of the milk gathered by area farms — on ways to produce the type of milk used in Greek-style yogurt.
Yogurt is made with Class II milk; Class I is fluid milk, which is what most local family farms produce.
The change in milk production is not something that can be done overnight, but must be considered as a long-term way to boost our local family farms and their incomes.