Pacific Coast Coalition Awards Over $13 Million to Dairy Processors
The Pacific Coast Coalition-Dairy Business Innovation Initiative (PCC-DBII) has awarded over $13 million in grants to dairy processors across the Pacific Coast. This initiative, hosted by California State University, Fresno, is focused on strengthening the resilience of the dairy processing industry through strategic investments. Among the recipients are farmsteads and processors located in California, Oregon, Washington, Arizona, New Mexico, and Nevada.
The grants are designed to support regional dairy processors by increasing their capacity for new product development and ensuring business economic sustainability. According to PCC-DBII project director Carmen Licon Cano, Ph.D., each grant is intended to enhance equipment efficiencies and leverage expertise, which in turn facilitates the creation of new products, expansion into new markets, job creation, and improved financial stability for the businesses.
Dr. Susan Pheasant, director of the Institute for Food and Agriculture, emphasized that these grants are also recognizing entrepreneurship and product creativity. They are expected to increase the availability of innovative dairy products such as cheese, butter, yogurt, kefir, frozen desserts, cosmetics, and nutritional supplements both regionally and nationally.
Notable grant recipients in California include 2GoodFarm, Bagnoli Original Organic, Carmel Valley Creamery, Claravale Farm Company, Joseph Gallo Cheese Company, Mavens Creamery, and Stuyt Dairy Farmstead Cheese Company. In Oregon, beneficiaries include Helvetia Creamery and Umpqua Dairy Products, while in Washington, awardees are Harmony Fields, Lost Peacock Creamery, Grace Harbor Farms, Mountain View Creamery, and Nutty Squirrel Gelato.
This is the seventh round of funding provided by the PCC-DBII, which collaborates with institutions such as Cal Poly San Luis Obispo, the California Dairy Innovation Center, Chapman University, Oregon State University, the Oregon Dairy Council, and Washington State University. The funds, sourced from the USDA Agricultural Marketing Service, are part of efforts to promote innovation-related investments, helping dairy processors to adapt and adopt sustainable practices.
