UNIVERSITY PARK, Pa. — The Penn State Extension Dairy Team is offering a workshop in Huntingdon County to assist dairy producers in considering whether value-added dairy could be a beneficial option for their operation.
The workshop will be offered on Jan. 23 at Hoss’s Steak & Sea House, 9016 William Penn Hwy, Huntingdon, PA 16652. It begins at 9 a.m. and concludes at 4:30 p.m. Registration deadline is Jan. 10.
Cost for the workshop is $75 per participant, with lunch and materials included.
The workshop will help producers who may be looking for alternative options to retail their milk, giving an overview of basic considerations, including regulations and equipment that may be needed for production.
Presenters will be Sarah Cornelisse, Penn State Senior Extension Associate; Ginger Fenton, Penn State Dairy Educator; and Kerry Kaylegian, Penn State Dairy Foods Research & Extension Associate.
It is designed to help producers assess their market realistically and look at potential products, necessary resources, niche markets and production aspects of value-added dairy. There will also be discussions to help producers explore why they want to consider value-added and the impact it could have.
“As consumer demands and milk markets change, many producers are looking for alternative options to retail their milk, and value-added dairy can offer a viable marketing plan,” Fenton said. “This day-long workshop will look at the benefits of value-added dairy and the decisions that must be considered to make the option a success.”
For more information and to register online, visit https://extension.psu.edu/exploring-value-added-dairy. For questions or more information, contact Ginger Fenton at 724-662-3141 or email@example.com.
— Penn State Extension Dairy Team