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June Dairy Month
June Dairy Month, an annual tradition developed to celebrate the dairy industry
and its many contributions to our society, originated in 1937. During its first
two years, 1937 and 1938, it was called National Milk Month and ran from June 10
to July 10. The 1937 event, sponsored by chain stores, was given the theme "Keep
Youthful - Drink Milk." Originally supported by the National Dairy Council (NDC),
June Dairy Month was established to help stabilize dairy demand during periods of
peak production. To assist in that effort, NDC provided promotional materials to
the 6,300 stores participating.
"June Dairy Month" became the official title of the promotion in 1939 and focused
on greater use of dairy products. Campaign material, prepared by NDC, was offered
to producers, processors and dairy product distributors. June Dairy Month was
initially funded by a one cent per pound butterfat assessment in June.
During the war years, less emphasis was placed on promotion, more on surviving
the war. The retailers helped customers receive an adequate supply of dairy
products and provided information to help use them properly.
After the war, efforts focused on resuming dairy product usage and regaining
'lost' butter sales. In 1947 the slogan was "30 Days for ADA in June." The goal
was "Sales, not Surplus." By 1950, retailers, producers and processors all worked
together to promote June Dairy Month.
In 1955 American Dairy Association (ADA) became the national leader for June
Dairy Month campaigns. The emphasis changed to sales promotion programs for dairy
products, and advertising and merchandising programs were added to an
already-effective public relations program. The June promotion became a
month-by-month merchandising event in which one or more foods made from milk were
highlighted nationwide on a monthly basis. This advertising was visible evidence
of dairy farmers' dollars at work.
June Dairy Month continued to evolve over the years and entire communities across
the country, both rural and urban, have embraced it and have become involved in
many ways.
The cooperation between farmers and other community members are really the basis
of what June Dairy Month is all about - celebrating and using a wonderful product.
ILLINOIS DAIRY PRODUCTION
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Dairy Farms: 1,117
(source: Illinois Dept. of Public Health/Division of Food,
Drugs, and Dairies 3-30-06)
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Dairy Cows: 104,000
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Pounds of Milk Produced, annually: 1.97 billion
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Average Dairy Herd Size: 74 cows
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Ranks 20th in milk production in U.S.
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Ranks 11th in cheese production in U.S.
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Ranks 5th in ice cream production and related products (hard and soft) in U.S.
DAIRY PRODUCT TRIVIA
Milk
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Starbucks uses two percent of the nation’s milk in their growing coffee drink
business.
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It takes more than 21 pounds of whole milk to make one pound of butter.
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The natural yellow color of butter comes mainly from the beta-carotene found in
the grass cows eat.
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More than 1,000 new dairy products are introduced every year.
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The largest share of milk products is sold through retail supermarkets, followed
by dairy and convenience stores.
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In retail, 88 percent of milk is sold in plastic.
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The U.S. exports eight percent of its milk production annually.
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It takes 3 to 3 1/2 cups of broccoli to equal the calcium in one cup of milk.
Milk and dairy products are the most readily available sources of calcium,
providing about 73 percent of the calcium in our food supply.
Cheese
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People crave cheese more than any other food.
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More than 10 pounds of milk are used to make one pound of cheese.
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U.S. cheese consumption reached a new record high of 31.3 pounds per capita in
2005. Greece has the highest per capita consumption, at 54 pounds per person
consumed each year.
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Cheddar is the most popular natural cheese in the U.S. (Cheddar accounts for 9.39
pounds per capita or 27 percent of total pounds.)
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The fastest growing flavor of cheese is Havarti, with 12.55 percent consumption
growth from 2004 to 2005.
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Super Bowl Sunday rates as the number one day for pizza consumption. Coming in
second, using huge amounts of cheese, is the Wednesday before Thanksgiving.
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Mexico is the largest importer of U.S. cheese. (21,400 metric tons -- about $65
million dollars.)
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Cheese making dates back more than 4,000 years.
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Travelers from Asia are believed to have brought the art of cheese making to
Europe, improved by the monks of many European monasteries.
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The Pilgrims included cheese in the supplies on board the Mayflower.
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The first U.S. cheese factory was established in Oneida County, New York, in 1851.
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The average buyer purchases cheese 15 times at retail each year.
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More than one-third of all milk produced each year in the U.S. is used to
manufacture cheese.
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About 300 varieties of cheese are sold in the U.S.
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Enjoying steady growth in demand, Mozzarella is the dominant type of Italian
cheese produced in the U.S. The fastest growing variety of cheese produced in the
U.S. is Hispanic-style soft cheeses.
Ice Cream
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It takes 12 pounds of whole milk to make one gallon of ice cream.
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Vanilla is America’s favorite ice cream flavor.
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Ice cream’s origins go back as far as the second century B.C. Historians estimate
that ice cream evolved from flavoring frozen snow with fruit juices to what we
now know as ice cream somewhere around the 16th century.
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Until 1800, when insulated icehouses were invented, ice cream was a rare and
exotic dessert. Ice cream manufacturing then became an industry.
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Federal regulations say that ice cream must have at least 10 percent milkfat.
Gourmet or premium ice cream has at least 12 percent milkfat.
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Ice cream lovers drive U.S. production to 1.6 billion gallons of ice cream,
frozen yogurt, sherbet and other related products.
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Two states—California and Indiana—account for more than 22 percent of all the
regular ice cream produced in the U.S. Other large ice cream producing states
include Texas, Pennsylvania, Illinois and Minnesota.
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Ice cream novelties, such as ice cream on a stick and ice cream bars, were
introduced in the 1920’s.
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More ice cream is sold on Sunday than any other day of the week
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First Lady, Dolly Madison, created a sensation by serving ice cream as a dessert
at an inaugural ball.
Foodservice
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Approximately 40 percent of all cheese is served in the foodservice channel.
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Domino’s delivers nearly 1,000,000 pizzas each day, covering 9 million miles each
week in the U.S. alone (that’s 37.5 round trips to the moon every week!)
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If all the cows it takes to produce Pizza Hut cheese stood end to end, they would
span the distance between the international space station and Earth at its point
closest to the planet (333 kilometers or 207 miles).
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McDonald’s uses approximately four million gallons of low-fat vanilla yogurt each
year in its Fruit ‘n Yogurt Parfait.
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Moo River: a lake containing all the milk used annually to make Pizza Hut cheese
would cover 1,130 acres at a depth of about one foot.
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Calling all Cows: it takes more cows to produce milk annually for Pizza Hut
cheese (about 170,000) than there are people living in Green Bay, Wisconsin.
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Each man, woman and child in America eats an average of 46 slices (23 pounds of
pizza a year).
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Annual cheese usage at McDonald’s jumped from 190 million pounds in 2002 to 236
million pounds in 2004.
General
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Sixty-seven percent of moms are familiar with the dairy industry's 3-A-Day of
Dairy logo; 76 percent of moms have heard about dairy consumption's link to
weight-loss benefits.
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Celebrity Naomi Campbell was the first featured personality in the newly-launched
Milk Mustache campaign in November of 1994.
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Americans love their yogurt, evidenced by a 7.1 percent increase this past year
in yogurt production. (52 wks ending 3/26/06)
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Seventy-seven percent of households purchase refrigerated yogurt each year, while
only 26 percent of households purchase yogurt drinks.
Sources: Dairy Facts, 2004, International Dairy Foods Association
U. S. Dairy Export Council – Chuck Timpko,
Information Resources, Inc.
Information included in our monthly highlight is compliments of the Midwest Dairy
Association. For additional information click on
www.midwestdairy.com
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