"Farmers feel that opportunities for success exist in Wisconsin," - Randy Romanski, DATCP Wisconsin
Source: DairyNews.today
From September 28 to October 4, 2024, the largest international exhibition in the country, "World Dairy Expo 2024," is being held as usual in Madison, the capital of Wisconsin. The expo is an important venue for farmers, geneticists, agronomists, livestock breeders, horticulturists, and other agricultural professionals to meet. At the exhibition, a DairyNews.today correspondent met with Randy Romanski, the Secretary of the Wisconsin Department of Agriculture, Trade, and Consumer Protection (DATCP). In the interview, Romanski shared his vision for the state's dairy industry, discussed Wisconsin's role in the global agricultural economy, and talked about the prospects for farmers amid today's challenges.
Secretary Romanski, could you tell us about the key figures in Wisconsin's dairy industry?
Agriculture in Wisconsin is a $104.8 billion industry, almost $105 billion. One in nine working people in the state of Wisconsin is employed in agriculture-related sectors, making it very important for our economy, employment, jobs, and business. We are called "America's Dairyland" because of our well-developed dairy industry. We are now at the World Dairy Expo, where people from all over the world come to discuss the dairy sector. In addition to dairy, we are involved in many other things. Wisconsin has a diverse agricultural sector: we are number one in growing silage corn, cranberries, ginseng, and beans, and we're in the top five for potato production and most vegetables. It’s a truly diverse agricultural industry, but of course, the dairy industry is at the forefront, as it plays a huge role in our state’s economy.
As we understand, Wisconsin is planning to expand its cheese industry for export. Ten years ago, Wisconsin was known as the "cheese state," but international sales from the U.S. are a new development. How do you plan to implement this?
First of all, it all starts with the quality and quantity of cheese. In Wisconsin, 90% of our milk goes into cheese production, and 90% of that cheese leaves our state. We consume a lot of cheese here, of course, but we are also happy to share it with the rest of the world. What makes Wisconsin unique is not just that we have a quarter of all the dairy farms in the U.S. We produce 25% of all the cheese in the country and 50% of all specialty cheeses made in the U.S. So, you’re right, Wisconsin is a "cheese state" because we have both quantity and quality. Plus, we have diversity—we produce 600 different types, styles, and varieties of cheese here in Wisconsin, much more than any other state in the U.S.
How do you plan to highlight the uniqueness of your cheese on a global scale?
We are fortunate to have a small delegation of international business specialists— you may have met and worked with them. They are spreading the word about the quality and variety of products we offer. This is a story we need to keep telling and sharing because the world’s population is growing, and we need to work together to find ways to feed it. We already have products like cheese and many other dairy products. But also, when we think about how to feed this growing population, one opportunity is to help countries such as Central Asia, South America, Africa, and others develop their own dairy industries. In other words, laying the foundation for these countries to meet some of their needs for healthy and nutritious dairy products. We can help by providing genetics, animal care, feed, and other means. I believe we have a common goal and responsibility to work together to feed the world.
Are you planning to develop cheese sales for the mass market or will it be premium cheeses for a niche market?
I think Wisconsin’s advantage is that our cheesemakers can compete at any level. They can provide any product needed for any international market we are targeting. The value Wisconsin cheesemakers offer begins with the quality of the milk they get from farmers—it’s of the highest standard. Cheesemakers prioritize working with dairy producers who aim to achieve the highest level of quality. And that relates to the fact that we produce many different kinds of cheeses. As for your question: we can supply small batches if necessary to start entering the market, or as the market and trade relations grow, we can supply larger volumes. This is a unique feature of Wisconsin’s dairy industry—its ability to cover the full range of trading opportunities. Wisconsin is known for many unique types of cheese. For example, we produce excellent Goudas, Alpine cheeses, blue cheese, Gorgonzola, Parmesan. Some of the best Parmesans in the world are made right here in Wisconsin. I understand this is a bold statement, but it’s not just my opinion. Many of our cheesemakers have won awards at international competitions, proving they can compete on quality at the global level.
Have you considered adopting systems for protecting geographical indications (PDO), as they have in Italy and France?
Yes, we face this issue because Wisconsin, as "America’s Dairyland," produces a lot of cheese. There are sometimes discussions about how certain cheeses can only be made in one place. But many cheeses are made all over the world, and they’re not confined to just one region. I’d say, let’s keep the market open and foster mutually beneficial trade relations. Trade can’t be one-sided. We aim to export more dairy, cheese, and products from Wisconsin, but we also have partner countries from which other products come in. That’s healthy trade. We’d like to move away from conversations about protected names or designations because good Parmesan, Swiss, or Muenster cheese can be made around the world, and here in Wisconsin, many of them are made very well.
Over the past 10 years, there have been notable changes in the U.S. dairy industry. For example, productivity per cow in your country has significantly increased. The average yield exceeds 50 liters per cow, with record cows giving over 100 liters per day! For countries in our region, these figures seem fantastic. How was this achieved? How does your department support farmers in this?
Many factors come into play here. One key factor, I believe, is that Wisconsin farmers are willing to adopt and implement new technologies. One such technology is high-quality genetics offered by companies based in the U.S. Most of these companies have branches in Wisconsin. Our farmers have access to this excellent genetic base, helping them compete at a high level. But even with the best genetics, many other elements are needed. Wisconsin farmers can grow much of their feed themselves, meaning they don’t have to buy it. They know what components are needed to achieve the desired yield and the quality parameters of the feed they use. This plays a significant role. Animal health and care are another important aspect for Wisconsin farmers. They work closely with veterinarians and animal health specialists, which is a key part of their success. Farmers are also open to diversifying: they find new ways to farm and create additional sources of income. When all of this comes together—high-quality genetics, quality feed, quality animal care, and farmers’ readiness to invest in modernizing their operations—we see an increase in productivity. Some farms have even adopted robotic milking systems. These robots are important in terms of reducing labor but also collect data on each cow, allowing for precise tracking of productivity. Farmers continue to invest in high-producing lines and cull less productive animals, leading to increased milk production without necessarily increasing the number of cows.
Currently, two states lead the U.S. dairy industry—Wisconsin and California. What are their main differences?
Oh, that’s actually a very good question. One of the main points to note is that we really share the top two spots for the number of cows and the volume of milk production. I think one of the things typically noted is that while both states have many cows, the type of farm is quite different. California farms tend to be very large, while the average dairy farm in Wisconsin currently has about 220 cows. This means the average farm in California is much larger. So, that’s one of the key differences. I always like to say that if 220 is the average number, we have very large farms that are very successful, and we also have very small farms that are equally successful because they focus on quality. Often, these farms cater to local markets but can also work on an international level. This is another component I think is important: from the smallest to the largest, all are looking for opportunities to succeed. Another distinction I would highlight again is that 90% of milk in Wisconsin goes into cheese production, and 90% of that cheese leaves our state. Cheese production is a very important part of our industry. I’m not saying they don’t make cheese in California—they do, but I think the industry there follows different distribution pathways for milk.
Finally, what are your views on the prospects for Wisconsin’s dairy industry over the next 10 years?
I’m glad you asked this question. We recently conducted a survey of our dairy farmers in Wisconsin, sending out questionnaires to all 5,500 dairy farms in the state. From those who responded, there are a few points I’d like to highlight. First, 99% of them are family farms, owned and operated by families. This means that one or more family members work together to run the dairy farm. For them, it’s very important to continue this work. Dairy farming is a family business in Wisconsin. Another positive aspect is that 81% of all respondents said they plan to continue dairy farming in five years. Of course, this doesn’t cover the 10-year horizon you asked about, but it indicates a positive outlook for the industry. Farmers feel that there are opportunities for success in Wisconsin. I think our role as an agency is
Agriculture in Wisconsin is a $104.8 billion industry, almost $105 billion. One in nine working people in the state of Wisconsin is employed in agriculture-related sectors, making it very important for our economy, employment, jobs, and business. We are called "America's Dairyland" because of our well-developed dairy industry. We are now at the World Dairy Expo, where people from all over the world come to discuss the dairy sector. In addition to dairy, we are involved in many other things. Wisconsin has a diverse agricultural sector: we are number one in growing silage corn, cranberries, ginseng, and beans, and we're in the top five for potato production and most vegetables. It’s a truly diverse agricultural industry, but of course, the dairy industry is at the forefront, as it plays a huge role in our state’s economy.
As we understand, Wisconsin is planning to expand its cheese industry for export. Ten years ago, Wisconsin was known as the "cheese state," but international sales from the U.S. are a new development. How do you plan to implement this?
First of all, it all starts with the quality and quantity of cheese. In Wisconsin, 90% of our milk goes into cheese production, and 90% of that cheese leaves our state. We consume a lot of cheese here, of course, but we are also happy to share it with the rest of the world. What makes Wisconsin unique is not just that we have a quarter of all the dairy farms in the U.S. We produce 25% of all the cheese in the country and 50% of all specialty cheeses made in the U.S. So, you’re right, Wisconsin is a "cheese state" because we have both quantity and quality. Plus, we have diversity—we produce 600 different types, styles, and varieties of cheese here in Wisconsin, much more than any other state in the U.S.
How do you plan to highlight the uniqueness of your cheese on a global scale?
We are fortunate to have a small delegation of international business specialists— you may have met and worked with them. They are spreading the word about the quality and variety of products we offer. This is a story we need to keep telling and sharing because the world’s population is growing, and we need to work together to find ways to feed it. We already have products like cheese and many other dairy products. But also, when we think about how to feed this growing population, one opportunity is to help countries such as Central Asia, South America, Africa, and others develop their own dairy industries. In other words, laying the foundation for these countries to meet some of their needs for healthy and nutritious dairy products. We can help by providing genetics, animal care, feed, and other means. I believe we have a common goal and responsibility to work together to feed the world.
Are you planning to develop cheese sales for the mass market or will it be premium cheeses for a niche market?
I think Wisconsin’s advantage is that our cheesemakers can compete at any level. They can provide any product needed for any international market we are targeting. The value Wisconsin cheesemakers offer begins with the quality of the milk they get from farmers—it’s of the highest standard. Cheesemakers prioritize working with dairy producers who aim to achieve the highest level of quality. And that relates to the fact that we produce many different kinds of cheeses. As for your question: we can supply small batches if necessary to start entering the market, or as the market and trade relations grow, we can supply larger volumes. This is a unique feature of Wisconsin’s dairy industry—its ability to cover the full range of trading opportunities. Wisconsin is known for many unique types of cheese. For example, we produce excellent Goudas, Alpine cheeses, blue cheese, Gorgonzola, Parmesan. Some of the best Parmesans in the world are made right here in Wisconsin. I understand this is a bold statement, but it’s not just my opinion. Many of our cheesemakers have won awards at international competitions, proving they can compete on quality at the global level.
Have you considered adopting systems for protecting geographical indications (PDO), as they have in Italy and France?
Yes, we face this issue because Wisconsin, as "America’s Dairyland," produces a lot of cheese. There are sometimes discussions about how certain cheeses can only be made in one place. But many cheeses are made all over the world, and they’re not confined to just one region. I’d say, let’s keep the market open and foster mutually beneficial trade relations. Trade can’t be one-sided. We aim to export more dairy, cheese, and products from Wisconsin, but we also have partner countries from which other products come in. That’s healthy trade. We’d like to move away from conversations about protected names or designations because good Parmesan, Swiss, or Muenster cheese can be made around the world, and here in Wisconsin, many of them are made very well.
Over the past 10 years, there have been notable changes in the U.S. dairy industry. For example, productivity per cow in your country has significantly increased. The average yield exceeds 50 liters per cow, with record cows giving over 100 liters per day! For countries in our region, these figures seem fantastic. How was this achieved? How does your department support farmers in this?
Many factors come into play here. One key factor, I believe, is that Wisconsin farmers are willing to adopt and implement new technologies. One such technology is high-quality genetics offered by companies based in the U.S. Most of these companies have branches in Wisconsin. Our farmers have access to this excellent genetic base, helping them compete at a high level. But even with the best genetics, many other elements are needed. Wisconsin farmers can grow much of their feed themselves, meaning they don’t have to buy it. They know what components are needed to achieve the desired yield and the quality parameters of the feed they use. This plays a significant role. Animal health and care are another important aspect for Wisconsin farmers. They work closely with veterinarians and animal health specialists, which is a key part of their success. Farmers are also open to diversifying: they find new ways to farm and create additional sources of income. When all of this comes together—high-quality genetics, quality feed, quality animal care, and farmers’ readiness to invest in modernizing their operations—we see an increase in productivity. Some farms have even adopted robotic milking systems. These robots are important in terms of reducing labor but also collect data on each cow, allowing for precise tracking of productivity. Farmers continue to invest in high-producing lines and cull less productive animals, leading to increased milk production without necessarily increasing the number of cows.
Currently, two states lead the U.S. dairy industry—Wisconsin and California. What are their main differences?
Oh, that’s actually a very good question. One of the main points to note is that we really share the top two spots for the number of cows and the volume of milk production. I think one of the things typically noted is that while both states have many cows, the type of farm is quite different. California farms tend to be very large, while the average dairy farm in Wisconsin currently has about 220 cows. This means the average farm in California is much larger. So, that’s one of the key differences. I always like to say that if 220 is the average number, we have very large farms that are very successful, and we also have very small farms that are equally successful because they focus on quality. Often, these farms cater to local markets but can also work on an international level. This is another component I think is important: from the smallest to the largest, all are looking for opportunities to succeed. Another distinction I would highlight again is that 90% of milk in Wisconsin goes into cheese production, and 90% of that cheese leaves our state. Cheese production is a very important part of our industry. I’m not saying they don’t make cheese in California—they do, but I think the industry there follows different distribution pathways for milk.
Finally, what are your views on the prospects for Wisconsin’s dairy industry over the next 10 years?
I’m glad you asked this question. We recently conducted a survey of our dairy farmers in Wisconsin, sending out questionnaires to all 5,500 dairy farms in the state. From those who responded, there are a few points I’d like to highlight. First, 99% of them are family farms, owned and operated by families. This means that one or more family members work together to run the dairy farm. For them, it’s very important to continue this work. Dairy farming is a family business in Wisconsin. Another positive aspect is that 81% of all respondents said they plan to continue dairy farming in five years. Of course, this doesn’t cover the 10-year horizon you asked about, but it indicates a positive outlook for the industry. Farmers feel that there are opportunities for success in Wisconsin. I think our role as an agency is
