New Zealand Dairy Farm Innovatively Integrates Gelato Production

The Moxham family, operating a prominent organic dairy farm in Horowhenua, New Zealand, have ventured into gelato production by utilizing unsold milk. As Fonterra's top organic milksolids producers, they have integrated their operations vertically to include a creamery on their farm.

Covering two properties in the Manawatū-Whanganui region, the Moxhams manage a 70-hectare unit with 120 Friesian cows, producing 45,000 kg of milksolids. Their operation stands out for its biological and pasture management practices, achieving high output without synthetic inputs.

The farm transitioned to organic practices after observing soil degradation from chemical use. This shift, beginning with the use of natural lime and multi-species pastures, was rewarded with official organic certification in 2010, allowing them to benefit from Fonterra’s organic milk price premiums.

In September 2023, the Moxhams launched their on-site creamery, branded “Udderly Organic,” after obtaining food safety and regulatory approvals. The creamery supplies fresh organic milk to over 100 retail outlets in the lower North Island.

Their innovative gelato product line, launched to minimize waste, uses unsold fluid milk. Retail partners can return unsold milk for credit, which the Moxhams then freeze and repurpose into gelato, thereby converting potential losses into a profitable product.

This dual model of efficient farmgate operations and local brand development demonstrates a successful approach for independent producers, emphasizing the sustainability benefits of localized processing and circular supply chains in the dairy industry.