Skim Milk Powder Imports to China Pick Up

What happens in China, one of the world’s largest importers of dairy products and the globe’s second largest economy, has a major impact on both international and U.S. dairy markets. Yet while economic growth has been slowing in China, a rebound in the country’s skim milk powder imports could be in the making, following a year when imports plunged.

In mid-January, the International Monetary Fund (IMF) cut its global growth forecast for the third time in less than a year as new figures out of China showed the country’s 2015 gross domestic product (GDP) grew at 6.9 percent, the country’s slowest growth in 25 years.

Due primarily to the slowdown in China, IMF now expects the world economy to grow at 3.4 percent in 2016 and 3.6 percent in 2017. IMF lowered its forecast for both years by 0.2 percentage points from its October estimates. IMF left its previous GDP growth forecasts for China at 6.3 percent and 6 percent for 2016 and 2017, respectively.

Despite the economic slowdown, China’s imports of skim milk powder (SMP) were up in December and have fared better than its imports of whole milk powder (WMP), according to Mary Ledman, dairy economist with the Daily Dairy Report and president of Keough Ledman Associates Inc., Libertyville, Ill.

In December 2015, China imported nearly 14,800 metric tons, or 34.2 million pounds, of SMP, a 5 percent increase compared to December 2014, according to data to Global Trade Atlas data. For all of 2015, though, China’s SMP imports of 200,267 metric tons (441.5 million pounds) were 20.8 percent below 2014.

“New Zealand commanded 55 percent of China’s skim milk powder market last year, while the European Union captured 22 percent market share, and the United States had an 11-percent share,” says Ledman. China’s SMP imports, however, account for less than 40 percent of the country’s total dried milk imports, she adds. Whole milk powder (WMP) accounts for the rest, and China’s year-over-year imports of WMP plunged even further than SMP imports.

“To say China’s whole milk powder market is dominated by New Zealand is an understatement,” notes Ledman. “In 2015, New Zealand accounted for 97 percent of all of China’s whole milk powder imports, while Australia and the European Union each captured less than 2 percent.”

Oceania’s dominance in whole milk powder, however, provided little solace to the region. Last year, China imported 342,646 metric tons, or 755 million pounds, of whole milk powder, which is about half of the volume it imported in 2014 and the lowest annual volume of WMP imports since 2011, notes Ledman.

Along with New Zealand, China is one of the world’s two largest producers of WMP, producing 1.4 million metric tons a year.

“The dramatic reduction in China’s 2015 whole milk powder imports reflects a recovery in the country’s domestic supply and lower demand, triggered in part by record-high prices in late 2014 and early 2015,” says Ledman. “China’s lower 2015 combined milk powder imports translate into nearly 7 billion pounds of milk-equivalent. In other words, the decline in milk powder exports to China resulted in 7 billion pounds of milk either having to find a different market or a different product class.”

Resource:  http://www.agweb.com/article/skim-milk-powder-imports-to-china-pick-up-naa-fran-howard/

Dairy UK appeals to the government to help boost demand for dairy

Dr Dobbin has written to Farming Minister George Eustice to raise concerns about the rapidly increasing amount of skimmed milk powder being submitted into intervention.

In his letter, Dr Dobbin said: “Despite depressed returns, the growth in global milk production, especially from Europe including the UK, is still rising and running well ahead of global demand. As a result, stocks of powder, butter and cheese are high and skimmed milk is being intervened across Europe, including the UK.”

Dr Dobbin said if the current milk supply production profile is maintained the UK dairy industry is facing a large surplus of milk over immediate demand this spring peak. He also set out in his letter a range of options on how Government could help ensure a smooth transition on intervention.

He said: “We are asking you to use the lobbying weight of the UK Government with the Commissioner to achieve a smooth transition regarding intervention at this difficult time. This would help avoid further distress at farmer and processor level and would be a positive way in which DEFRA can help the UK industry.”
Hunting out opportunities in the domestic and export markets

In a call to the entire UK dairy industry, Dairy UK Chairman said: “All of us in the UK dairy industry have to up our game and do what we can to hunt out opportunities in domestic and export markets to increase demand for our quality British dairy products.

“Dairy UK has recently published a new export strategy for the UK dairy industry highlighting the need for Government to work closely with the dairy industry to develop ways to promote UK dairy globally and generate more demand in international markets.

“We also call on the AHDB to lend their financial support to that of the industry and work collaboratively with us to promote dairy products. We’re delighted that they have taken some positive steps towards us and we are looking at how we can work together moving forward. It is time for the dairy industry to invest in developing demand for dairy products through promotion at home and abroad.”

Resource:  http://www.newfoodmagazine.com/22908/news/industry-news/dairy-uk-appeals-to-the-government-to-help-boost-demand-for-dairy/

Low-Fat Dairy Milk is the Cream of the Crop

Dietitian and healthful-eating columnist Ellie Krieger answered questions recently in a Washington Post online chat. Here is an edited excerpt.

Q: What are your thoughts on soy milk, almond milk and other nut milks as an alternative to dairy milk? While I know those with lactose intolerance and allergy issues see them as a great alternative, I am wondering whether other health benefits (beyond calorie comparisons) outweigh the use of skim milk.

A: Certainly nut and soy milks offer a great alternative for vegans and those with lactose intolerance. I also find them fun to use in recipes when I want subtle flavor variations. (I like to make my own nut milks.)

But there is no reason to swap them for regular low-fat milk from a nutritional perspective. Dairy milk has a significant amount of protein (eight ounces of milk has as much protein as an egg; nut milks have very little), plus it is an excellent source of several nutrients and has no added sugars or preservatives, which many packaged alternative milks often have. I stick with low-fat milk as the main staple in my home.

Q: Do you ever make smoothies for breakfast and, if you do, do you have a recommendation for a nutritionally sound protein powder or one you can make on your own?

A: I don't generally use protein powders as they are - to me - the very definition of a processed food. They may be helpful in special cases where a person's diet is highly restrictive or they have special medical needs, but these powders are not necessary for the average person. Whole foods are always my first choice. Why not just use a scoop of nut butter in your smoothie? That along with the protein from chia seeds would be plenty. Have a hard-boiled egg with it if you want to boost protein further.

Q: I cannot stop snacking when I'm at work, and when I'm home, all bets are off. I will go for whatever sweet or salty snack is hanging around. What are "safe" things to eat in terms of snacking, and is there any advice you have to combat mindless snacking?

A: One way to keep snacking under control is to make sure you are eating regular, well-balanced meals. Beyond that, build in two or three strategic, planned snacking occasions (maybe one mid-morning, one mid-afternoon and one in the evening) and set some ground rules for them, such as never snack out of a bag or container (put a portion of the food on a plate or in a bowl), make sure you sit down and take a little time out to eat your snack rather than munch mindlessly, and sit at a table away from the TV and away from the computer. Those strategies should help get you on the right track.

Q: Feb. 7 is right around the corner. Do you have any tips for yummy and healthy Super Bowl snacks?

A: For fun and healthy snacks for game day, I would try whole-grain flatbread pizzas and mini turkey meatballs. You can also serve veggies and whole-grain pita chips with dips, such as hummus, guacamole or my Chipotle Black Bean Dip (elliekrieger.com).

Q: What is the best whole grain to use - brown rice, whole grain bread, pasta or quinoa?

A: Sometimes pinpointing the "best" of a category (best vegetable, best exercise, etc.) serves only to limit all the wonderful options that are available to us. The best whole grain is the one you enjoy most and will actually eat. But as a rule, the more you can go for intact grains rather than grains made into fine flours, the better. Farro and wheat berries are better for you than a soft whole-wheat bread, for example, and brown rice is better for you than baked goods made with brown rice flour. Don't get too hung up on the differences between, say, quinoa and sorghum, nutritionally. Different grains each have different advantages, so it is best (and most fun) to get a variety.

Q: I have a healthy lunch (usually soup or salad) and then crave a sweet treat, such as almonds and semisweet morsels. Can you suggest some other healthy options?

A: I like a little something sweet after lunch, too. I usually go for a square of dark chocolate, but I also find a couple of dried figs, or dates, with a clementine or tangerine is a nice, sweet ending. I also enjoy sliced apple or pear sprinkled with cinnamon and drizzled with a little honey. It's amazing how just fanning them on a plate and garnishing them like that turns the plain fruit into a lovely dessert.

Q: I've recently started putting a teaspoon of coconut oil in my green smoothies. Is it safe for me to be doing this?

A: Adding some fat to your green smoothie can be a good idea to help you to absorb the fat-soluble nutrients and to help temper the rise in blood sugar it gives you. But coconut oil would not be my first choice, unless you are specifically seeking the coconut flavor.

Although the saturated fat in coconut is probably not as bad for you as once thought, the verdict is not in yet on how it affects your health, so it may not be any better for you than butter. Some coconut oil is fine once in a while, but as an everyday thing, why not use a tablespoon of nut butter instead, which would offer healthy fat, plus protein, minerals and other nutrients?

Q: I want to have a healthy diet, but I'm allergic to fish and shellfish. What do you suggest I eat in place of fish and shellfish to get the nutritional benefits?

A: As long as you eat other healthy sources of protein, the only real concern is making sure you get omega-3 fatty acids, which you can get through plant-based sources such as ground flaxseed, hemp seeds, chia seeds, walnuts and dark leafy greens. You can also take a plant-based omega-3 supplement.

Resource: http://food.ndtv.com/food-drinks/low-fat-dairy-milk-is-the-cream-of-the-crop-1274110

Dairy awards bring in power play to competitions

 

Competitors in the Dairy Manager of the Year contest can choose one topic from five options to present to judges and pick up extra points.

General manager Chris Keeping said feedback on how the power play concept was working for entrants and judges was positive.

"The Power Play lets an entrant draw on their strengths and gives each presentation an individual flair. The component is worth 20 per cent of total marks."

The Dairy Manager of the Year competition is the new name for the Farm Manager of the Year competition, which along with the other competitions was revamped this year to enable more people to enter the awards and to make the competitions more even.

"The upshot is that the dairy manager competition does cater for a wide range of age, abilities and experience in the industry. Having the power play assists all entrants to focus on one area they know well, and are trained and confident in."

The five options to choose from were farm finances, health and safety, technology and innovation, team management, and farm environment.

The competitor with the highest tally in the power play nationally would be recognised with an award.

Judging is underway in the 11 regional competitions.
A new power play has been introduced to the New Zealand Dairy Industry Awards to attract more entrants.

Resource: http://www.stuff.co.nz/business/farming/agribusiness/76971347/dairy-awards-bring-in-power-play-to-competitions

Top-notch' Hazelton Dairy Employee who Drowned Identified

HAZELTON • The owner of a dairy where a worker drowned in a waste pond Tuesday said the man was a hard-working father and “top-notch guy.”

Ruperto Vazquez-Carrera, 37, of Hazelton was pulled from the waste pond about 4 p.m. Tuesday, about 10 hours after the feed truck he was driving was found submerged in the pond.

The cause of death was accidental drowning, Jerome County Coroner Gerald Brant said.

“When he started working here around March last year he started at an entry-level position and worked his way up to a position of value,” said Dirk Reitsma, the owner of Sunrise Organic Dairy Farm. “He was here every day, never complained and never had a problem … he was a top-notch guy.”

Vazquez-Carrera was last seen around 5:30 a.m. but didn’t show up to a different part of the dairy where he was supposed to be later that morning, Jerome County Sheriff’s Lt. Dan Kennedy said Tuesday. Later in the morning someone saw the truck submerged in the pond and called police.

The dairy flooded overnight from snow melt, adding difficulty to the recovery, Kennedy said.

Shortly after noon, crews pulled the truck out of the 20-acre pond expecting to find Vazquez-Carrera’s body, Chief Deputy Jack Johnson said Tuesday. But when the truck was pulled from the pond, Vazquez-Carrera was not inside.

His body was found by the Minidoka County Sheriff’s dive team about four hours later.

“It was apparent he was trying to get himself out,” Kennedy said Tuesday. “As far as the why and how, we don’t have a clue.”

Vazquez-Carrera’s brother is also an employee at the dairy and was on scene during Tuesday’s search.

“It was just a freak accident,” Reitsma said. “It’s just a bad deal. I feel bad for his brother, wife and kids.”

Resource:  http://magicvalley.com/news/local/crime-and-courts/top-notch-hazelton-dairy-employee-who-drowned-identified/article_4ed1a0ca-e2d0-5ddf-83f5-330537a0a70e.html

China Dairy Industry Report 2016

The global dairy industry has been experiencing a downturn lately. Key reasons include the slowdown in China's economy, abolition of the European Union's dairy-production quotas and Russia's ban on European Union's produce.

China's dairy sector, which was valued at USD 40.6 billion in 2013, is currently experiencing oversupply to such an extent that farmers are pouring milk down the drain and slaughtering cattle. The sector is also suffering on account of the global fall in milk prices and the quality issues in domestic milk production. Locals who can afford it prefer to consume only foreign brands of milk and milk products and this is causing a decrease in demand.

China with its huge populating and the rising urban middle class currently consumes less than one third of the global per capita milk consumption average. There lies an immense opportunity in the country's dairy sector but the sector can thrive only once it has been streamlined and modernized.

Why should the report be purchased?

The report Assessment of China's Dairy Industry 2016' highlights key dynamics of China's dairy sector. The growing opportunity in the sector has been investigated along with key challenges. Key players including China Mengniu Dairy Company Ltd., Yili Group, Bright Dairy & Food Co., Ltd., Sanyuan Group, Nestle, Friesland Campina, Danone and Fonterra Co-operative Group Ltd. The report contains latest industry-related opinions.

Key Topics Covered:

1. Global Dairy Industry

2. China Country Snapshot

3. China Dairy Industry

4. Market Drivers

5. Challenges

6. Competitive Landscape

7. Government Initiatives

8. Outlook

9. List of Charts and Graphs

Companies Mentioned

- Bright Dairy & Food Co., Ltd. - China Mengniu Dairy Company Ltd. - Danone - Fonterra Co-operative Group Ltd. - FrieslandCampina - Nestle - Sanyuan Group - Yili Group

For more information visit http://www.researchandmarkets.com/research/t7tfz5/assessment_of

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Resource:  http://www.prnewswire.com/news-releases/china-dairy-industry-report-2016-300222888.html

No Govt Help For Dairy Farmers

No Govt Help For Dairy Farmers

Weekly agricultural report The Main Report Farming Alert says for those calling on the Govt to prop up the dairy industry during the current slump in export prices, Finance Minister Bill English has a blunt answer - “The Govt does not intend to initiate financial support for dairy farmers under pressure.” This was his response in Parliament when questioned by Labour’s Grant Robertson whether he had sought assurances from banks in NZ about their approach to debt in light of projections of a third year below break-even payout and Federated Farmers saying one in 10 farmers are facing pressure from their bank.

The Main Report Farming Alert says English conceded there will be some farmers with very high debt levels who will be under pressure, “unsurprisingly” from their banks, and there are ongoing discussions with the banks by Treasury, the Reserve Bank, the Primary Industries Minister and himself, “but I think we need to keep in mind here that although prices have dropped further, and look like they will stay low longer than was expected, this is an industry that has a very positive long-term view about its prospects, which is reflected, for instance, in the current land prices, and it also has pretty solid balance sheets that can absorb losses - hopefully, not for three years but certainly for two years”

English says for those farmers in extreme circumstances, there are the various rural-based organisations, the rural support trusts around the country who are well organised and very attuned to the ongoing mood in the farming community. “But the Govt does not intend to initiate financial support for dairy farmers under pressure.”
Resource: http://www.scoop.co.nz/stories/BU1602/S00631/no-govt-help-for-dairy-farmers.htm

Global Dairy Products Market 2016 to Grow at a CAGR of 5.3% by 2022

Global [Dairy Products Market] is growing Compound Annual Growth Rate (CAGR) of 5.3% During forecast period 2014 to 2022.
Report Segmented based on: By type and by application..
Global [Dairy Products Market] geography is segmented into: North America, Europe, Asia-Pacific and Rest of the World.

Request For Sample Report, Before Purchasing:
http://www.marketresearchstore.com/report/global-dairy-products-market-outlook-28321#requestSample
Key players in [Dairy Products Market] – Bongrain, Amul, Nestlé, Lactalis Group, Dean Foods, China Mengniu Dairy, Dairy Farms of America, Danone, Kraft Foods and Fonterra.

The market report, titled Dairy Products Market 2016, is an analytical research done by Market Research store study based on the Dairy Products market, which analyzes the competitive framework of the Dairy Products industry worldwide. This report “Worldwide Dairy Products Market 2016” build by the usage of efficient methodical tools such SWOT analysis, the Dairy Products industrial 2016 study offers a comprehensive evaluation worldwide Dairy Products market.

Do Inquiry Before Purchasing Report Here: http://www.marketresearchstore.com/report/global-dairy-products-market-outlook-28321#InquiryForBuying

Global Dairy Products Market 2016 report has Forecasted Compound Annual Growth Rate (CAGR) in % value for particular period, that will help user to take decision based on futuristic chart. Report also includes key players in global Dairy Products market.

The Dairy Products market size is estimated in terms of revenue (US$) and production volume in this report. Whereas the Dairy Products market key segments and the geographical distribution across the globe is also deeply analyzed. Various Dairy Products market dynamics such as growth drivers, restrictions, and the future prospects of each segment have been discussed in detail. Based on that, the Dairy Products market report determines the future status of the market globally.

This report covers every aspect of the global market for Dairy Products , starting from the basic market information and advancing further to various significant criteria, based on which, the Dairy Products market is segmented. Key application areas of Dairy Products are also assessed on the basis of their performance.

The Dairy Products industrial chain, existing policies,and rules and regulations are studied in this Dairy Products Market report. Key manufacturers, their manufacturing chain, products, Dairy Products market price structures as well as the revenue.

The report also evaluates the production capacity, dynamics of demand and supply, logistics, and the historical performance of the Dairy Products market worldwide.

Resource: http://www.medgadget.com/2016/01/global-dairy-products-market-2016-to-grow-at-a-cagr-of-5-3-by-2022.html

Rigid packaging cashes in on the versatility of plastics

PRW examines why the rigid packaging sector is growing due to innovation and the ongoing substitution of glass and metal.

David Baker, commercial director for RPC Promens, believes rigid plastics’ versatility in being able to reconcile a variety of packaging requirements has been a critical factor in the material’s adoption across a large number of markets. “The different polymers and manufacturing techniques available, along, with the user-friendly benefits of plastics such as light weight and easy handling, plus its flexible design capabilities are key factors for its suitability in packaging application,” he says.

Convenience food provides just one example of how plastics’ versatility has contributed to the creation of a variety of attractive and practical packaging formats, such as squeezy bottles, trays, snack pots and microwavable containers.

Baker also sees key considerations for rigid packaging include the need to maintain product quality and ensure effective protection and preservation. “With the introduction of high-performance barrier technologies, plastics are now able to offer many types of products an extended ambient shelf life of up to 24 months and beyond. From soups to ready meals, dairy products to desserts and nuts to pickles, this has enabled food manufacturers to develop new products and market sectors. Different plastic manufacturing processes can meet different consumer requirements.”

According to Baker, the cosmetics and personal care sectors have also benefitted from plastics’ design flexibility, not least in the creation of many different eye-catching shapes for maximum on-shelf impact and consumer appeal, which are combined with user-friendly features such as easy opening.

Equally important are new advanced manufacturing and decoration techniques which can help to create the luxury, premium image that is so essential for products in this sector. For example, special cooling systems have permitted a reduction of cycle time inside the moulds, without any shrinkage, and this helps to create a superior smooth finish on materials such as PET-G.

Baker says: “Cream jars can be manufactured using a dual-layer construction. The outer container is injection moulded in a type of polystyrene to achieve a thick-walled effect that conveys luxury while remaining lightweight and easy to handle. The inner jar is then manufactured in polypropylene, which can be produced in a range of colours to suit the product and create a compelling visual effect.”

Baker also sees advanced technologies such as silk screen printing, hot stamping, labelling, embossing, vacuum metallising, spray lacquering and electroplating all helping to create a distinctive and individual appearance on shelf.

He says a particular challenge in developing packs for retail markets is the latter’s fast pace, with brands continually being revised and relaunched to match new trends and changing consumer demands. For established brands, any changes or improvements have to ensure that new consumers are attracted without alienating existing customers. Plastic packaging can be highly effective in retaining the core of an original design and re-imagining or enhancing it with a modern twist. Plastic is also an ideal material for the creation of ‘family ranges’ with one design in a variety of different sizes.

However, for the pack manufacturer, Baker says the challenge can sometimes be more than simply creating a new look pack; the characteristics of the product can also be a factor in the pack design. He cites the cosmetics sector where, for example, airless dispensing technology has supported the successful introduction of numerous products of many different viscosities with technical innovations and enhancements. These enable the systems to cope with small particulates or continue to operate smoothly even if air is trapped in the containers.

Baker is also keen to point out the plastic industry has also done a great deal of work on the sustainability benefits of plastic packaging.

“The ongoing lightweighting of containers, for example, saves on raw material usage; lighter packs help reduce the carbon footprint of transportation; and reclosable packs and barrier containers for extended shelf life do much to help reduce food wastage, now widely acknowledged as being a far greater ongoing problem for sustainability than packaging waste. Most important for the majority of consumers, plastics can be recycled,” he says.

“Rigid plastics continue to demonstrate how they can adapt to the needs of our changing world and it is this versatility will stand the material in good stead to deal with the next set of challenges from the retail sector,” he adds.
Left: Plastribution distributes DuClear CE 85 B. Right: other brand

Meanwhile UK polymer distributor Plastribution believes demand for standard material grades is likely to flourish, as is the need for specific properties for certain applications. Plastribution’s long standing relationship with Carmel Olefins and polypropylene producer Ducor Petrochemicals, both part of the Israel-based Bazan Group, has seen a number of transparent versatile copolymers being introduced over the years aimed specifically at rigid packaging processors.

These include Capilene CL 50 E, a speciality soft polypropylene which can be used to produce cast film, compounded, injection moulded and thermoformed products.

DuClear CE 85 E, is a new phthalate-free grade of speciality clarified polypropylene random copolymer, developed for use in extrusion blow moulding, sheet extrusion and thermoforming. It exhibits high transparency and contact clarity, coupled with superior gloss and surface finish.

Resource: http://www.prw.com/article/20160212/PRW/160219953/rigid-packaging-cashes-in-on-the-versatility-of-plastics

Food Preservative Can Help Prevent Cancer — Study

It's been previously thought that food preservatives in general can harm one's body over time. But in a recent study, researchers discovered that one natural occurring food preservative might be used to fight cancer.

A team of researchers from the University of Michigan has conducted a study, now published in a journal called Antimicrobial Chemotherapy, by using lab rats as study subjects. With the use of Nisin, a naturally occurring food preservative common among dairy products, the researchers studied the content to prove that it treats the cancer cells present in the rodent's bodies.

By feeding the rats highly purified nisin with a dosage of 800 mg/kg a day for 9 weeks straight, the scientists were able to observe that 70 to 80 percent of the head and neck tumors in their bodies were gone. Nisin was also able to extend their survival. This dosage is extraordinary considering that the usual amount found in foods that has Nisin in it has only around .25 to 37.5 mg/kg.

Nisin, which is a bacteriocin, acts like a terminator of other bacteria that can harm once the person eats a food. This particular bacterium is also responsible for turning milk into cheese, yogurt and other dairy products. Due to its effective preservative for dairy products, meat manufacturers have added it to their goods as a healthier option than using artificial ones.

The team of researchers also discovered that Nisin might be used to fight off other deadly bacteria that are immune to antibiotic. One of these bacteria that were of no use compared to the power of nisin is ethicillin-resistant Staphylococcus Aureus.

Nisin is very dangerous for these sorts of bacteria as it quickly attacks the static area, making a room for it to act as quickly as possible before the virus produces a self defense mechanism.

Resource: http://www.sciencetimes.com/articles/8215/20160119/food-preservative-help-prevent-cancer-study.htm

Consumers decry quality of loose milk in Sgr

 With majority of people in Kashmir consuming dairy products especially milk and curd in loose form, health experts suggest that government should ensure strict quality control.

According to health experts, the loose milk being sold in local markets is one of the major reasons for some food-borne disease in Srinagar.

“The loose milk being sold in Srinagar is nowhere put to any check by the authorities. Resultantly, the vendors in the unorganized sector find it easy to sell contaminated and low quality milk to the consumers,” Irfan Ahmad, a dietician said.

According to Irfan while the increasing health and safety concerns have enlarged the market for packaged milk outside Kashmir, “the position in Srinagar is quite contrary.”

“Here the authorities are excessively checking only the quality of the packaged milk products, while they have given total liberty to the unorganized market. The result is that the loose milk and curd being sold in the unorganized market are not put to any quality test,” experts said.

The consumers in the city here said that the milk being sold in Srinagar is brought in untidy large cans. “No care is being taken to ensure that purity and freshness of the milk,” they said.

Pertinently, according to certain estimates the consumption of packaged liquid milk in India has increased from 21 per cent to 28 per cent in past 5 years.

Nazir Ahmad, a consumer said, “The loose milk being sold here escapes the government attention. While a lot of attention is paid by the authorities to check the quality of packaged milk, nothing is being done to put the loose milk available in the market to test.”

According to the health experts and the consumers the government agencies tasked with ensuring the quality control of the food items must depute special teams in all Srinagar areas to check the quality of the loose milk being sold by the milkmen in the unorganized sector.

“If the government agencies don’t hesitate to check the diary products of the milk processing companies in Kashmir, we fail to understand why don’t they test the loose milk and curd available in the market,” said Jan Muhammad and Mehraj ud Din, two consumers from Downtown here.

Resource:http://www.greaterkashmir.com/news/business/consumers-decry-quality-of-loose-milk-in-sgr/190534.html

Preparing for Your Wedding Day

Diet & Exercise:

They say that it is the most important day in your life and it takes a year and long to plan it well. And that the patience runs thin, but there is always an excitement in the air. While there is huge hue and cry about the day itself with a lot of advice from everyone around, very little is circulated about pre and post wedding period. While the whole process of wedding can’t be less overwhelming but one should be best prepared to deal with it and it starts right away with the diet and exercise.

Well, there are very few women who are entirely happy with their looks. Most of us can identify at least one spot in our body that we feel needs some modification.

Being unfit and out of shape is always a hard blow to self-esteem which causes unhappiness, irritability and negativity around you and your loved ones. We should respect our bodies and learn to be healthy and enhance what is best in us.

One should give at least three weeks to target your problem areas. Be totally realistic with your goal. Dieting combined with exercise is bound to give you good results. But don’t go for crash dieting. It can ruin your skin and hair. You need to glow on your wedding day, not look like you have come out of concentration camp.

Eat good and sensibly. It is said breakfast like a king, lunch like a prince and dinner like a pauper. Eat a lot of fresh fruits and vegetables. Drink at least 2-3 liters of water per day and start your day by drinking a glass of water. This flushes toxins from your body and hydrates your skin. Eat less fatty food. Cut down on salt, sugar and cold drink consumption. Drink a glass of skimmed milk every day. Eat in moderation and avoid second helping just because you liked the dish. Do not use skimming pills or laxatives because they upset body’s natural equilibrium.

While controlling your diet, always do brisk walking for at least 15-20 minutes a day anytime either morning or evening or even before going to bed; timing is not important, and don’t stop just because you cheated once. When you lose weight, it comes off from all along. This is where exercise comes in handy. Go for abs exercise, crunches and yoga at this point. You will feel healthy and toned up and will have a good stamina.

You should work out not just to lose weight but to stay healthy, which is important not only for you but also for your loved ones.

Hair care:

Some lucky brides-to-be are blessed with thick and beautiful tresses and some are not. No matter what sort of hair you have, the common goal is the health and preservation of your precious hair. However, the stress and pollution results in damage of hair. Since during the events of wedding, a lot of stress is put on hair because of various fancy hair styles, it takes its toll on your hair. So if you still have some time in your hand, start pampering your hair for the assault it will be facing in the near future. For proper hair care, you should take the following steps:

1.    The health of your hair is the refection of your diet. You diet should contain an adequate supply of proteins in the form of fish, lean meat, eggs, milk, pulses etc. Whole grain foods and those with natural oils are good for the formation of hair keratin.



2.    Exercise and Head massage improves blood circulation, encouraging a healthy blood supply to all the cells nourishing, regenerating and repairing them.  Weekly hot oil massages with strengthening packs made of amla, yogurt, eggs and lemon are like food for the hair.

3.    Protein hair treatments help to retain natural moisture balance of hair and should be done once in a month.

4.    Hair Serums, which are available in spray or gel form, should be applied before ironing or blow drying. They protect hair from excessive heat.

5.    Lastly, during this whole period, keep your hair clean by shampooing your hair regularly and use a good quality hair conditioner after each wash.

Skin Care:

It is an important aspect of wedding day preparation. A bride should have a glowing and clear skin. The preparation should start one month before wedding and the process should start with deep cleansing of your skin.

1.    Deep Cleansing: It is essential for the health of your skin. It is important to ensure that your skin is clear of dead skin, dirt and make up to give it a natural glow. A cotton wool damped in a creamy cleanser followed by a gentle face wash should do the trick. If the face still feels oily, wipe with a toner poured on a cotton wool ball.

2.    Protection: Protection of skin from sun is very important. Besides giving a tan, it is responsible for freckles, pigmentation and premature wrinkles due to constant exposure. No matter which month you are getting married in, start protecting your skin now. Sunscreen should be used all year round and every day.

3.    Deep moisturizing: After learning about your skin type, a good moisturizer should be used on face, hands, arms, legs and feet.  Face masks should be used twice every week to add boost to your skin. Those with dry skin can use non-drying hydrated masks or add some olive oil to regular masks. Those with oily skin can stick to clay based masks, aloe, neem and mint products.

4.    Boost circulation: The use of exfoliators or scrubs twice every week increases circulation to the top most layer of skin which gives a flow to the skin and encourages cell renewal. Pamper your skin with regular facials. They are like food for the skin. There are a range of facials available to suite a particular skin type and also address any skin ailment. Facials should be done or regular basis well in advance since it is not possible to obtain a desired effect in a few days time. Although most of the attention is given to face and neck, whole body should not be ignored. Body massages alter the quality of your skin by removing dead cells and revealing newer, smoother skin and also relieves you of any stress.

Grooming: You should not ignore grooming before the big day arrives.

Waxing: Go for waxing for arms and legs for most efficient and long lasting results. It will also decrease your hair growth with time.

Threading: The shape of your eyebrows is very important. They frame the shape of your eyes and give sharpness to your features.

Before application of henna, manicure and pedicure are important.

At last, don’t stress and take it easy. Have a great wedding and a beautiful life ahead.


Resource:http://www.greaterkashmir.com/news/op-ed/preparing-for-your-wedding-day/189688.html

Ministry seeks subsidy to facilitate milk exports

Sep 5, 2015- The Ministry of Agriculture Development has requested the Finance Ministry to provide a subsidy of Rs16.09 million to facilitate exports of surplus milk to India. Due to low domestic demand, Nepal sees a surplus milk of 30,000 litres each day.

As dairy producers had been told to use the surplus milk to produce ghee and other dairy products, they now have a massive stock of ghee and powdered milk. Worried, the dairies have stopped buying milk amid a slowdown in sales after the April 25 earthquake.

As cheaper imports from India has made Nepali products uncompetitive (Nepali milk is expensive by Rs5.96 per litre compared to Indian product), the farmers have been demanding subsidy to export their produce to prevent a milk holiday.

The Dairy Development Board had even urged the government to stop imports of dairy products for at least six months. According to the Nepal Dairy Association, privately-owned dairies have 1,200 tonnes of powdered milk and 1,400 tonnes of butter in stock.
Amid concerns the imported products have been hurting the domestic market, the government has raised customs duty on ghee- and milk-related products to 20 percent from 15 percent. Traders said Nepali ghee could not compete with Indian ghee like Patanjali that are available at cheaper rates.

“As the increased custom duty is not sufficient to discourage imports, we have requested the Finance Ministry to farther increase the duty on powdered milk imports and make customs valuation as per the changing contexts,” said Uttam Kumar Bhattarai, secretary at the agriculture ministry. “Besides, we have requested the Finance Ministry to provide 90 percent VAT exemption on milk products.
However, consumer rights activists and private dairies have been demanding lowering the prices of dairy products to promote consumption during the flush season. “The government itself has created the situation of milk holiday. The state-owned Dairy Development Corporation’s decision to increase the price of milk by Rs8 per litre was wrong as the international prices were falling then,” said Prem Lal Maharjan, president of National Consumer Forum.
Pradeep Maharjan, president of Dairy Industries Nepal, said the problem of milk

holiday would be solved if the government introduced seasonal pricing mechanism.
“The main problem is the milk price is high in Nepal compared to any other country this time. This is the reason that our other products like ghee and powdered milk are not competitive,” he said.
He said the government should slash the prices during the peak season, which ultimately increases consumption and also protect domestic industries. The country’s largest powdered milk plant, Chitwan Milk, has been closed as it has not been able to compete with imported products.

Resource: http://kathmandupost.ekantipur.com/news/2015-09-05/ministry-seeks-subsidy-to-facilitate-milk-exports.html

Coconut Milk Next To Breast Milk, To Be Promoted More

Coconut milk has been proved to be the next best thing to breast milk. The Coconut Development Board (CDB) is set to promote it as a health drink and one to be used for cooking. According to studies, dairy milk contains lactose, a type of sugar that is difficult for many people to digest, while coconut milk does not contain the compound. A renowned US nutrition specialist, Dr. Josh Axe, observed that coconut milk is next best to breast milk, CDB chairman T.K. Jose told IANS.

"According to Dr. Axe, in situations when a baby is not getting breast milk or needs additional supplements, in countries like Sri Lanka, Malaysia, Thailand and Vietnam, coconut milk is widely used in place of cow milk," Jose said.

CDB has taken up the job to position coconut juice/milk as a natural health drink. It has also produced flavoured coconut milk at the production centre. Coconut juice is produced by extracting the pulp from ripe coconut.

"In some countries, it is called coconut milk while in other countries it's known as coconut juice. We have developed this technology and it is available for transfer," said Jose.

"In three months' time, coconut producer companies in our state will enter mass production of this wonder health drink," he said.

According to CDB officials Annie Eapen and Aneeta Joy, flavoured coconut juice has a nil cholesterol besides an energy value (per 100 ml) of 75 Kcal, with a total fat of one to three percent and carbohydrate 5 to 16 percent.

"After Neera (the health drink produced by tapping coconut shoots), coconut milk/juice is going to be the biggest saving grace for our farmers as these products will enable a fair price for coconuts," Jose added.

Resource:http://food.ndtv.com/food-drinks/coconut-milk-next-to-breast-milk-to-be-promoted-more-1253747

Standards of purity: SOP change raises fears of adulterated milk in markets

LAHORE: Punjab Food Authority has recently changed its standard operating procedure regarding the use of rapid test kits (RTK) to check for the use of starch or whey power in loose milk to make it denser. A food safety officer requesting anonymity said around 60 per cent of loose milk supplied in the city was adulterated with thickening agents without fear of repercussion.

PFA Spokesperson Fareeha Anwer said the SOP had been only slightly modified. Earlier, food safety officers would use the RTK and discard ‘impure’ milk on the spot. “The SOP has changed in a way that if the RTK tests positive for adulteration, the milk is sent to the laboratory first to confirm presence of thickening agents.” She said the procedure had been modified so as to avoid errors.

Under the previous SOP, food safety officers would raid milk shops or local dairies and use RTKs to check presence of water, urea, formalin, detergents and starch in milk. If impurity was detected, the milk was discarded immediately so that it wasn’t sold to consumers. The milk shops would also be sealed and containers carrying milk to the city would be impounded. Food safety officers would send samples of the milk to a lab for a screen test to ascertain its composition. Based on the lab report, a case would be prepared and the milk suppliers would be taken to court.

Recently, the authority lowered its standard of purity of milk from 28 lactometer reading to 22. The food safety officer said this meant that adding blocks of ice to the milk or watering it down would not be considered adulteration.

The food safety officer said mixing starch and whey powder thickened the milk but was injurious to health. There are two kinds of starch that milkmen use for this purpose – an edible kind and the one used to stiffen cloth. The latter is cheaper and more widely available whereas whey powder is more expensive, he said.

When the authority commenced operations in 2012, it had fixed the standard of purity of milk according to the international best standard – fat 5 per cent; solid non-fat (NFA) 9.5 per cent; and a lactometer reading of 28 per cent, he said. Between 4 and 5 million litres of loose milk is brought to the city from surrounding districts daily and is sold at milk shops, restaurants and hotels, he said.

The provincial government established the PFA in 2012 under the Punjab Food Authority Act 2011 to ensure best practices to secure food safety and quality in collaboration with manufacturers, food business operators, consumers and stakeholders. The authority was responsible for formulating and enforcing of food safety and quality standards; according registration and licences to food manufactures and outlets; and conduct laboratory accreditation of eatable items. The operational jurisdiction for the authority was initially Lahore.

Crackdown against  adulteration of milk

Punjab Food Authority teams visited various shops and milk selling points in the city on Wednesday to test milk for adulteration.

The Ravi Town field team sealed three milk shops – Ali Milk Shop, Mazhar Milk Shop and Pehalwan Sheer Farosh – for unhygienic conditions and selling substandard milk. The Allama Iqbal Town field team sealed Al-Faisal Milk Shop and discarded 50 litres of substandard milk; they also seized 325 litres milk from the Sahiwal Milk Shop. The Nishter Town field team sealed Anmol Dairy Shop for unhygienic conditions and selling substandard milk; Mansha Milk Shop was sealed and fined Rs4,000. The Aziz Bhatti Town team tested 26 samples of milk during raids – 24 of the samples were found pure and two tested positive for adulteration. The team discarded 700 litres of substandard milk. Allah Tawakal Milk Shop and Bismillah Milk Shop were sealed for selling substandard milk and unhygienic conditions and non-compliance of hygiene regulations.

The PFA spokesperson said the on-going campaign against selling adulterated milk was not eyewash. “We have been discarding hundreds of litres of impure milk ever day… the PFA stands by its rule that mixing any foreign object in milk is a crime,” she said.

Resource: http://tribune.com.pk/story/870637/standards-of-purity-sop-change-raises-fears-of-adulterated-milk-in-markets/

Low-Fat Dairy Milk is the Cream of the Crop

Dietitian and healthful-eating columnist Ellie Krieger answered questions recently in a Washington Post online chat. Here is an edited excerpt.

Q: What are your thoughts on soy milk, almond milk and other nut milks as an alternative to dairy milk? While I know those with lactose intolerance and allergy issues see them as a great alternative, I am wondering whether other health benefits (beyond calorie comparisons) outweigh the use of skim milk.

A: Certainly nut and soy milks offer a great alternative for vegans and those with lactose intolerance. I also find them fun to use in recipes when I want subtle flavor variations. (I like to make my own nut milks.)

But there is no reason to swap them for regular low-fat milk from a nutritional perspective. Dairy milk has a significant amount of protein (eight ounces of milk has as much protein as an egg; nut milks have very little), plus it is an excellent source of several nutrients and has no added sugars or preservatives, which many packaged alternative milks often have. I stick with low-fat milk as the main staple in my home.

Q: Do you ever make smoothies for breakfast and, if you do, do you have a recommendation for a nutritionally sound protein powder or one you can make on your own?

A: I don't generally use protein powders as they are - to me - the very definition of a processed food. They may be helpful in special cases where a person's diet is highly restrictive or they have special medical needs, but these powders are not necessary for the average person. Whole foods are always my first choice. Why not just use a scoop of nut butter in your smoothie? That along with the protein from chia seeds would be plenty. Have a hard-boiled egg with it if you want to boost protein further.

Q: I cannot stop snacking when I'm at work, and when I'm home, all bets are off. I will go for whatever sweet or salty snack is hanging around. What are "safe" things to eat in terms of snacking, and is there any advice you have to combat mindless snacking?

A: One way to keep snacking under control is to make sure you are eating regular, well-balanced meals. Beyond that, build in two or three strategic, planned snacking occasions (maybe one mid-morning, one mid-afternoon and one in the evening) and set some ground rules for them, such as never snack out of a bag or container (put a portion of the food on a plate or in a bowl), make sure you sit down and take a little time out to eat your snack rather than munch mindlessly, and sit at a table away from the TV and away from the computer. Those strategies should help get you on the right track.

Q: Feb. 7 is right around the corner. Do you have any tips for yummy and healthy Super Bowl snacks?

A: For fun and healthy snacks for game day, I would try whole-grain flatbread pizzas and mini turkey meatballs. You can also serve veggies and whole-grain pita chips with dips, such as hummus, guacamole or my Chipotle Black Bean Dip (elliekrieger.com).

Q: What is the best whole grain to use - brown rice, whole grain bread, pasta or quinoa?

A: Sometimes pinpointing the "best" of a category (best vegetable, best exercise, etc.) serves only to limit all the wonderful options that are available to us. The best whole grain is the one you enjoy most and will actually eat. But as a rule, the more you can go for intact grains rather than grains made into fine flours, the better. Farro and wheat berries are better for you than a soft whole-wheat bread, for example, and brown rice is better for you than baked goods made with brown rice flour. Don't get too hung up on the differences between, say, quinoa and sorghum, nutritionally. Different grains each have different advantages, so it is best (and most fun) to get a variety.

Q: I have a healthy lunch (usually soup or salad) and then crave a sweet treat, such as almonds and semisweet morsels. Can you suggest some other healthy options?

A: I like a little something sweet after lunch, too. I usually go for a square of dark chocolate, but I also find a couple of dried figs, or dates, with a clementine or tangerine is a nice, sweet ending. I also enjoy sliced apple or pear sprinkled with cinnamon and drizzled with a little honey. It's amazing how just fanning them on a plate and garnishing them like that turns the plain fruit into a lovely dessert.

Q: I've recently started putting a teaspoon of coconut oil in my green smoothies. Is it safe for me to be doing this?

A: Adding some fat to your green smoothie can be a good idea to help you to absorb the fat-soluble nutrients and to help temper the rise in blood sugar it gives you. But coconut oil would not be my first choice, unless you are specifically seeking the coconut flavor.

Although the saturated fat in coconut is probably not as bad for you as once thought, the verdict is not in yet on how it affects your health, so it may not be any better for you than butter. Some coconut oil is fine once in a while, but as an everyday thing, why not use a tablespoon of nut butter instead, which would offer healthy fat, plus protein, minerals and other nutrients?

Q: I want to have a healthy diet, but I'm allergic to fish and shellfish. What do you suggest I eat in place of fish and shellfish to get the nutritional benefits?

A: As long as you eat other healthy sources of protein, the only real concern is making sure you get omega-3 fatty acids, which you can get through plant-based sources such as ground flaxseed, hemp seeds, chia seeds, walnuts and dark leafy greens. You can also take a plant-based omega-3 supplement.

Resource: http://food.ndtv.com/food-drinks/low-fat-dairy-milk-is-the-cream-of-the-crop-1274110

डेयरी का दूध अब पड़ेगा जेब पर भारी

जिले के उपभोक्ताओं को एक फरवरी से अजमेर डेयरी का दूध दो रुपए प्रति लीटर महंगा मिलेगा। डेयरी ने अपने सभी श्रेणी के दुग्ध ब्रांड के दामों में बढ़ोतरी की है।

डेयरी का टोंड दूध अब 36 रुपए प्रति लीटर मिलेगा। इसी तरह गोल्ड दूध अब 44 के बजाय 46 रुपए में मिलेगा। इससे डेयरी को प्रतिदिन पौने चार लाख रुपए की अतिरिक्त आय होगी।

जिले में प्रतिदिन 1 लाख 80 हजार लीटर दूध की खपत होती है, जबकि डेयरी प्रतिदिन 4 लाख लीटर दूध की खरीद करती है।

गौरतलब है कि अजमेर डेयरी ने नवम्बर में दीपावाली के दौरान दूध के दाम 4 रुपए घटाए थे। वहीं 1 दिसम्बर से सरस गोल्ड दूध के दाम में 2 रुपए की कमी की थी। लेकिन ढाई महीने में ही डेयरी ने दूध के दाम फिर से बढ़ा दिए हैं।

अजमेर डेयरी ने बिजयनगर क्षेत्र में भीलवाड़ा डेयरी से प्रतिस्पर्धा के चलते टोंड दूध के मूल्य में कोई बढ़ोतरी नहीं की है।

दूध का खरीद भी मूल्य बढ़ाया

डेयरी की ओर से सोमवार से दूध का खरीद मूल्य भी बढ़ाया गया है। दुग्ध उत्पादकों से अब 32 रुपए के स्थान पर 33 रुपए में दूध की खरीद की जाएगी। इससे डेयरी पर प्रतिदिन साढ़े चार लाख रुपए का अतिरिक्त भार पड़ेगा।

डेयरी ने खरीद मूल्य में बढ़ोतरी की घोषणा 22 जनवरी को ही कर दी थी। डेयरी की ओर से अपे्रल तक दूध का खरीद मूल्य 35 रुपए किए जाने की योजना है। इससे दूध के दामों और बढ़ोतरी हो सकती है।

Resource:http://rajasthanpatrika.patrika.com/story/rajasthan/ajmer-dairy-milk-two-rupees-expensive-from-1-february-1788368.html

Banana Milk: The Newest Alternative to Milk

No longer do vegans or the dairy intolerant have to suffer! Alternative milks are becoming ever more popular. Sure, you’ve got your classic soy that exists ubiquitously in every cafe in the world, but now many establishments are also serving (sometimes homemade) varieties of almond, hemp, cashew, oat, rice and coconut milks.

No longer do vegans or the dairy intolerant have to suffer! Alternative milks are becoming ever more popular. Sure, you’ve got your classic soy that exists ubiquitously in every cafe in the world, but now many establishments are also serving (sometimes homemade) varieties of almond, hemp, cashew, oat, rice and coconut milks.


But, are you still unsatisfied with these options? Perhaps you’re allergic to nuts, you avoid soy or simply are bored or the same old alternative milks. Well, did you know there is an incredibly cheap and easy-to-make vegan milk alternative that you can concoct with the ingredients in your kitchen? Meet banana milk.

High in potassium, vitamin B6 and pectin, banana milk is nutritious and full of filling fiber. It has a light, sweet flavor and costs pennies to make. If one banana costs $0.25, then your glass of banana milk shouldn’t cost much more than a quarter.

They are an energizing fruit that is especially great as a pre or post-workout snack. They can reduce muscle fatigue and fight off cramps and are very gentle on an unsettled stomach, which means they may be great for those who have trouble consuming a traditional breakfast.

Recently picking up in popularity, banana milk may be the cheap, accessible and nutritious milk you’ve been searching for. While making homemade milk substitutes is relatively simpler, cheaper and tastier than buying in the store, alternative milks are by no means cheap. A carton of organic almond milk costs $1.99 at Whole Foods, but has a lot of extraneous additives.

Homemade from organic almonds at Whole Foods, one site estimated that making an equivalent amount of organic almond milk at home would cost around $1.75, but takes at least one day of advanced planning. To make your own nut milks, the nuts must be soaked overnight, whereas you can just pop a few frozen bananas into your blender and have banana milk within 2 minutes. Intriguingly, banana milk is the only fruit-based milk, meaning some people might find it more easily digestible than nut or grain milks.

Gluten-free, raw, vegan and paleo, try making banana milk at home tomorrow morning!

Banana Milk (serves 1)

1 frozen banana
1 cup water
1/4 tsp. cinnamon
pinch sea salt

Combine all ingredients in blender. Blend until smooth. Pour into a glass and enjoy.

You can also add a spoonful of unsweetened cocoa powder and a dash of vanilla extract for delicious chocolate banana milk or soak some oats and add them to the blender and strain for homemade banana-oat milk. It’s like banana bread in a mug.

Resource:   http://ecowatch.com/2016/02/04/banana-milk/

Nestlé & First Milk launch programme to develop next generation of dairy leaders

Nestlé and First Milk have launched the Next Generation Dairy Leaders Programme, a scheme for young farmers that aims to identify, nurture and develop the next generation of dairy leaders.
The two year programme will focus on a small group of the most innovative First Milk Farmers supplying to Nestlé's factories in Girvan, Scotland and Dalston, Cumbria. Throughout the course the attendees will attend a series of events to learn about dairy industry politics, advanced farm management, financial management and effective communication to provide them with the practical tools and confidence to step forward and take a lead.
The farmers will take part in a number of activities to help improve their knowledge of the global dairy industry and give them a greater understanding of the dairy supply chain from field to consumer.
The participants will also get the chance to visit Nestlé's UK factories to learn about the company's supply chain and how the quality of their milk impacts production performance.

The programme forms part of Nestlé's long-term partnership with First Milk to improve the sustainability of their farms and develop a more sustainable and efficient supply chain with a reducing environmental impact.
Mike Gallacher, Chief Executive, First Milk said: "The investment from Nestle in supporting the long term sustainability of UK dairy farming goes well beyond other businesses in many areas. The launch of the Nestlé Next Generation Farmer Program demonstrates that long term commitment in providing outstanding development for our best young farmers of the future.

This initiative is even more important taking place as it does against a hugely challenging context for UK farmers. It is critical that our future farmers have the best possible training and development so they can step up and compete what will be an increasingly global and competitive future."

"First Milk, a company is wholly owned by British family farms, is delighted to support this very important Nestlé initiative."

Robin Sundaram, Responsible Sourcing Lead - Milk Buyer, Nestlé UK & Ireland said: "We are very excited about this new initiative that takes the sustainability journey we are on with our farmers to a new level. We believe that this will enable our farmers to get a much wider perspective of the dairy industry and importantly the role their milk plays in the Nestlé supply chain."

The Nestlé First Milk Partnership comprises 106 farmers in Ayrshire, Wigtownshire and Cumbria providing high quality fresh milk used in the manufacture of brands such as Kit Kat and Nescafe Café Menu. The sustainability programme is focussed on five priorities as follows: milk quality, lean farming methods (enabling a reduction in GHG emissions), environmental sustainability (soil, water and biodiversity), the next generation of farmers and animal welfare.

Resource: http://www.farminguk.com/news/Nestl-First-Milk-launch-programme-to-develop-next-generation-of-dairy-leaders_38549.html

Almond milk linked to rare scurvy case

IT IS reputedly one of the most nutritious alternatives to dairy milk and a longstanding favourite among vegans.

But health researchers are warning parents against feeding almond milk to their babies after it caused a baby in Spain to develop scurvy.

The 11-month-old tot developed the disease after he was been fed solely an almond milk-based formula made for young babies from around the age of 10 weeks.

Scurvy, an incredibly rare disease in the developed world, is caused by vitamin C deficiency and in severe cases can lead to bleeding gums, bulging eyes and the stunting of bone growth.

It came to prominence during the 18th century when it became the scourge of sailors who didn’t have access to fresh produce.

While the formula fed to the baby boy was meant to include all essential nutrients, the way it was processed meant the vitamin C was not effective, researchers from La Fe university in Valencia hospital concluded in a report published in the US journal Pediatrics.

Lead author, paediatrician Isidro Vitoria, said that the child was born with a healthy body weight of just under three kilograms.

He had been fed standard formula milk for the first two and a half months of his life until his parents switched to almond milk on a doctor’s recommendation, after he developed a skin rash.

According to the report, the baby enjoyed the milk substitute and his development appeared normal, and he learnt to sit up at seven months without support.

But at eight months, the hospital’s report says, “he showed less interest in interacting and was more unstable when sitting”.

The baby’s parents realised something was wrong when the child was 11 months old and would cry when his limbs were moved and could no longer support his legs.

In hospital, X-rays found the baby had fractures in his legs and spine. He was diagnosed with scurvy and a lack of bone mass.

A diet of milk, cereals, fruit and vitamin C and D supplements improved the child’s condition and he began to walk normally at 13 months.

The researchers are now warning parents about feeding their young children a diet solely comprised of supposedly healthy plant-derived drinks, such as almond milk.

“When plant-based beverages are the exclusive diet in the first year of life and not consumed as a supplement to formula or breastfeeding, it can result in severe nutritional problems,” Dr Vitoria said.

“Manufacturers should indicate that these beverages are inappropriate for infants who consume a vitamin C deficient diet”.

Resource:http://www.news.com.au/lifestyle/health/diet/almond-milk-linked-to-rare-scurvy-case/news-story/4f5a1655ec756f6d9b794c09f69b0100

Extraordi-dairy: The superiority of non-dairy milk

Almond, cashew, hemp, rice, flax, soy and other non-dairy milks have been flying off the shelves since they first hit the market, and the trend only continues to skyrocket. Plant-based milks aren’t just cruelty-free (they don’t come from cows crammed into tiny sheds and perpetually connected to suction machines) – they also offer tremendous health benefits, minus the drawbacks of dairy milk. Ignore those marketing myths telling you that dairy milk ‘does a body good’! Here’s why plant-based milks are what your body really wants and needs:

More calcium

Non-dairy milks often have 50% more calcium per serving than dairy milk. Calcium is important for healthy bones, teeth, keeping your blood pressure low, reducing tension, aiding in overall nervous system health, and for preventing osteoporosis.

Lower in lactose


Unsweetened non-dairy milk is usually free of any sugar, with some containing only the natural sugars found in nuts and seeds. Compared to cow’s milk, which contains anywhere from 13-16 grams in just one cup, plant-based milks are a much better choice. Dairy milk’s sugar content comes from a natural sugar known as lactose, which can cause digestive upset, allergies, and even blood-sugar problems. Plant-based milks that are lower in sugar will naturally be easier on your blood sugar and will not trigger a rise in glucose. Some may even lower the blood sugar response in the body.

Free from IGF-1

Dairy milk contains natural hormones which stimulate an increase in your body’s insulin. This triggers the release of IGF-1 (insulin growth factor), which is directly linked to cancer cell growth, along with other health related issues. IGF-1 has also been linked to acne due to the way it triggers an excessive insulin response in the body.

Easy to digest


Plant-based milks are usually very easy to digest, which makes them perfect if you’re looking for ways to optimize your digestion on a plant-based diet. If you have a nut or soy allergy, rice milk is an allergy-friendly option you may want to consider. Coconut and flax milk are other well-tolerated choices as well. Most people with digestive issues notice they feel much better once they get rid of dairy in their diet due to the lactose dairy milk contains.

Resource: http://www.freemalaysiatoday.com/category/leisure/2016/02/01/extraordi-dairy-the-superiority-of-non-dairy-milk/

Dairy products make probiotics more effective

Washington:The success of probiotics for boosting human health may depend partly upon the food, beverages, or other material carrying the probiotics, a study shows.

Dairy products are the most popular food matrices for probiotic strains.

“Our results say that the manner in which a probiotic is delivered — whether in food or supplement form — could influence how effective that probiotic is in delivering the desired health benefits,” said author Maria Marco, associate professor in the department of food science and technology, University of California at Davis.

The researchers probed the probiotic strain, Lactobacillus casei BL23 in a mouse model of colitis, or inflammation of the colon.

The mice that ingested the probiotic in milk had reduced symptoms compared to those that were fed milk without the probiotic, and the ones that received the probiotic within a non-food supplement, says the study outlined in Applied and Environmental Microbiology.

“The benefits of the probiotic involve a direct effect of L. casei, or of a metabolic product of these bacteria upon the intestinal epithelium, rather than a global alteration of the indigenous intestinal microbiota,” Marco said.

“Strains of L. casei are commonly added to dairy products as probiotics and, while strain BL23 is not commercially available, it is genetically similar to commercial strains and has also been studied for its capacity to prevent or reduce intestinal inflammation.

Resource: http://www.siasat.com/news/dairy-products-make-probiotics-more-effective-796062/

Dairy food not harmful for heart

Contrary to the beliefs that eating cheese and butter may lead to heart attack, a new study has claimed that saturated fat doesn’t pose a risk for your most precious organ.

Researchers at Brown University in the US who surveyed thousands of middle-aged people found that even those who ate more than half a kilo of cheese did not seem to suffer from increased risk.

It was also found that nutrients in dairy products actually counteract the harmful effects, the Daily Mail reported. Stella Aslibekyan, who led the study, said :”Things like milk and cheese are very complex substances.

Dairy products

“We looked at heart attack risk and dairy products in their entirety and then looked at separate components of those dairy products, including fats, and it turns out that the results are null.

“Perhaps the evidence is not there.” Her team doesn’t believe the saturated fats in dairy products are harmless, but suggest other nutrients such as calcium, vitamin D and potassium may protect against heart disease for all but those who ate the most of them in their study.

For the research, Aslibekyan and her team looked at 3,630 Costa Rican men and found the dairy intake of those who had heart attacks was no different to the intake of people who did not. Looking at how much dairy food they ate, there was no link between consumption and heart attack risk, even among those who consumed as much as 593 grams a day.

When the researchers accounted for other factors such as smoking, alcohol and exercise, there was still no difference, statistically. “The message is that it is important to look at the net effect of whole foods and dietary patterns and not only isolated nutrients,” the researchers said. The new findings are published in the Nutrition, Metabolism and Cardiovascular Diseases journal.

Resource: http://www.siasat.com/news/dairy-food-not-harmful-heart-819911/

Ministry seeks subsidy to facilitate milk exports

The Ministry of Agriculture Development has requested the Finance Ministry to provide a subsidy of Rs16.09 million to facilitate exports of surplus milk to India. Due to low domestic demand, Nepal sees a surplus milk of 30,000 litres each day.

As dairy producers had been told to use the surplus milk to produce ghee and other dairy products, they now have a massive stock of ghee and powdered milk. Worried, the dairies have stopped buying milk amid a slowdown in sales after the April 25 earthquake.

As cheaper imports from India has made Nepali products uncompetitive (Nepali milk is expensive by Rs5.96 per litre compared to Indian product), the farmers have been demanding subsidy to export their produce to prevent a milk holiday.

The Dairy Development Board had even urged the government to stop imports of dairy products for at least six months. According to the Nepal Dairy Association, privately-owned dairies have 1,200 tonnes of powdered milk and 1,400 tonnes of butter in stock.

Amid concerns the imported products have been hurting the domestic market, the government has raised customs duty on ghee- and milk-related products to 20 percent from 15 percent. Traders said Nepali ghee could not compete with Indian ghee like Patanjali that are available at cheaper rates.

“As the increased custom duty is not sufficient to discourage imports, we have requested the Finance Ministry to farther increase the duty on powdered milk imports and make customs valuation as per the changing contexts,” said Uttam Kumar Bhattarai, secretary at the agriculture ministry. “Besides, we have requested the Finance Ministry to provide 90 percent VAT exemption on milk products.” 

However, consumer rights activists and private dairies have been demanding lowering the prices of dairy products to promote consumption during the flush season. “The government itself has created the situation of milk holiday. The state-owned Dairy Development Corporation’s decision to increase the price of milk by Rs8 per litre was wrong as the international prices were falling then,” said Prem Lal Maharjan, president of National Consumer Forum.

Pradeep Maharjan, president of Dairy Industries Nepal, said the problem of milk
holiday would be solved if the government introduced seasonal pricing mechanism.
“The main problem is the milk price is high in Nepal compared to any other country this time. This is the reason that our other products like ghee and powdered milk are not competitive,” he said.

He said the government should slash the prices during the peak season, which ultimately increases consumption and also protect domestic industries. The country’s largest powdered milk plant, Chitwan Milk, has been closed as it has not been able to compete with imported products.

Resource: http://kathmandupost.ekantipur.com/news/2015-09-05/ministry-seeks-subsidy-to-facilitate-milk-exports.html

Sharp increase in Irish skimmed milk powder offered into intervention

The last week of January saw a significant increase in the amount of skimmed milk powder offered into intervention.

The quantity taken out of the market by Irish processors jumped to 1,769t from the previous week’s 631t – the highest in Europe.

So far in 2016, Ireland has had the second highest amount of skimmed milk powder being offered into intervention, with 3,273t in total.

Belgium is the only heavier user of the scheme this year, with 8,052t offered so far.

The figures come amid renewed pressure on dairy commodity prices. The Global Dairy Trade index dropped by 7% in the most recent auction on Tuesday, the third consecutive time over the last six weeks.

Resource: http://www.farmersjournal.ie/sharp-increase-in-irish-skimmed-milk-powder-offered-into-intervention-199811/

EU Extends Storage Aid for Butter, Skimmed Milk Powder

EU - The private storage aid for butter and skimmed milk powder will be extended until 30 September 2016, following the approval by Member States of a proposal made by the European Commission.

The Commission put in place private storage aid schemes for butter and skimmed milk powder in summer 2014 to support producers facing the effects of the Russian import ban.

Following continued worldwide market imbalance, private storage aid schemes have already been extended three times since its introduction to ensure continuity of support.

Speaking at an event on the milk sector in the European Parliament, Commissioner Hogan said: "We want our farmers and dairy operators of all sizes to get a fair price for their hard work. We want them to continue delivering a world class product. We want to provide them with a greater degree of security and sustainability in their livelihood.

"The Commission will take all necessary steps to safeguard the livelihoods of our dairy farmers, and, indeed, the sustainability of our agri-food sector sector as a whole. I will use all the measures I possess to stabilise the market."

Resource: http://www.thecattlesite.com/news/49215/eu-extends-storage-aid-for-butter-skimmed-milk-powder/