National Ag Week takes place annually March 17 to 23.
The week honors all the moving parts that help produce fresh fruits, vegetables, milk, dairy products and more. That includes farmers, their employees, their animals delivery drivers and supermarkets.
As the leading agricultural sector in New York State, contributing $3.9 billion annually to the state’s economy, the dairy industry requires farmers to work 365 days per year to ensure the best care for their cows and top-quality milk production.
New York state’s dairy industry ranks fifth nationally in milk production and leads the country as the No. 1 producer of yogurt, cottage cheese, and sour cream. Milk is NY’s official state beverage, and yogurt is the state’s official snack.
“Despite challenges like workforce shortages and rising costs, NY’s dairy farmers remain committed to producing high-quality milk while embracing sustainability and innovation. And with new data showing a rise in dairy milk consumption, that’s good news for both farmers and the state’s economy,” said Greg Szklany, multimedia communications specialist for American Dairy Association North East.
AMS facilitates the strategic marketing of U.S. agricultural products, ensuring fair trading practices and promoting a competitive marketplace for producers, traders, and consumers of food, fiber, and specialty crops.
Area dairy officials stress the importance of buying local from companies such as Upstate Niagara Cooperative, Inc. with facilities in Batavia, Buffalo, and North Lawrence or O-AT-KA Milk Products, LLC in Batavia.
“Agriculture is so important in NYS because it’s our biggest economic engine,” said Commissioner Richard Ball of the state Department of Ag and Markets. “Especially, dairy, because dairy is the biggest part of our economic sector in New York. You figure, in every national conversation about dairy — it’s milk.
“We’re very proud of that,” he continued. “It’s a huge economic impact on our state. Thousands of jobs, lots of people engaged, but most importantly it’s about connecting the dots between a community that produces food and a community that needs that nutrition and needs that food every day.”
New York’s dairy farms have historically been passed down to family members through the generations. Ninety-four percent of those farms are family-owned.
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