Bongards Cooperative Achieves Peak Production with Major Dairy Expansion

Bongards Creameries, located in Perham, Minnesota, has reached its peak production capacity after a substantial expansion of its facilities. The farmer-owned cooperative, which has been operational since 2003, has recently completed a $125 million project aimed at increasing efficiency and capacity. This expansion, which began in 2023, included the addition of three new milk bays, advanced cheese packaging equipment, whey drying and packaging facilities, as well as expanded wastewater treatment capabilities.

As a result of these improvements, Bongards is now processing approximately 5.3 million pounds of milk each day, a significant increase from the 4.2 million pounds processed in 2018. The cooperative sources milk from about 155 direct members and 100 other dairy farmers, ensuring a steady supply to meet the growing demand.

According to Daryl Larson, the president and CEO of Bongards, the expansion has allowed the plant to increase milk processing by 30% while only raising labor costs by 15%. The plant employs around 174 staff members who benefit from the new infrastructure, including a larger break area and biosecurity measures.

The expansion also introduced a cutting-edge whey dryer capable of processing 20,000 pounds of whey powder per hour, enhancing the plant's ability to meet the high demand for whey protein products. Cheese production remains a core part of Bongards' operations, with 10 vats capable of holding 70,000 pounds of milk each, and a cheese cooler housing approximately 13 million pounds of cheese.

This increased capacity has solidified Bongards' position in the dairy market, although they have reached their current processing limits and do not plan to accept additional milk at this time. Instead, they have focused on optimizing their current operations to maximize output and efficiency.