What happens when dairy farmers from North Carolina step into a completely different dairy landscape? The most recent experiential short course in Portland, Oregon, provided dairy producers and value-added dairy entrepreneurs with the opportunity to explore innovative production practices, processing facilities, direct-to-consumer marketing strategies, and business models shaped by the Pacific Northwest's unique climate and consumer market.
Representing North Carolina on this journey were producers and dairy business owners from Wagon Wheels Farm, Celebrity Dairy, Ran-Lew Dairy Milk Company, along with several emerging value-added dairy businesses interested in expanding their product offerings and exploring new market opportunities.
Understanding Oregon's Dairy Landscape
Oregon's dairy industry differs significantly from North Carolina's in climate, geography, and market structure. The state's mild temperatures and abundant rainfall support lush pasture systems, while many dairy businesses have successfully diversified through on-farm processing, specialty products, agritourism, and direct sales.
This tour highlighted how farms of varying sizes have transformed milk into higher-value products while building strong consumer connections.
Tour Highlights
Don Froylan Creamery
The group began their journey at Don Froylan Creamery, where participants learned about artisan cheesemaking and the importance of preserving traditional methods while meeting modern consumer expectations.
Lady-Lane Farm
At Lady-Lane Farm, participants explored how agritourism farm management practices can support both animal welfare and business sustainability.
Oregon State University's Pilot Dairy Processing Plant
"The Beaver Classic Creamery"
A visit to Oregon State University's Pilot Dairy Processing Plant showcased how educational institutions support innovation and product development within the dairy sector.
Dreamies Creamery and Farm
At Dreamies Creamery and Farm, the group examined how farms can successfully integrate production, processing, and customer experiences while bringing a new product to the market, like SHEEP’S MILK ice cream!!
Fraga Farmstead Creamery
Participants explored the farmstead creamery model at Fraga Farmstead Creamery, learning how milk can be transformed into premium specialty products.
TMK Creamery
One of the tour's most memorable stops was TMK Creamery, where creativity, branding, and agritourism work together to create a unique and boozy customer experience with "cowcohol" made from byproducts of the cheese-making process.
Cottage Hill Farm
At Cottage Hill Farm, participants discussed farm management practices and opportunities for diversification while learning the importance of truly connecting with your clientele.
Oregon State University's Food Innovation Center
The group also toured the Oregon State University Food Innovation Center, which supports food entrepreneurs through product development, market testing, and commercialization.
Rose Valley Creamery
At Rose Valley Creamery, participants learned how value-added dairy products can strengthen farm profitability while meeting niche consumer demands.
Tillamook Creamery
The tour concluded at the iconic Tillamook Creamery, offering insight into how a cooperative model can scale processing, marketing, and distribution while maintaining a strong connection to dairy producers.
Bringing Ideas Back to North Carolina
While Oregon and North Carolina have different climates and market dynamics, many lessons from the trip can be adapted back home. Participants identified opportunities related to:
- Value-added product development
- Agritourism experiences
- Direct-to-consumer marketing
- Farm branding and storytelling
- Diversification of farm income streams
Looking Ahead
Educational tours like this provide dairy producers with the opportunity to step outside their daily operations, exchange ideas with fellow farmers, and discover new approaches to building resilient dairy businesses. As North Carolina dairy producers continue exploring opportunities in value-added agriculture, the lessons learned from Oregon's diverse dairy industry will help inspire future innovation, collaboration, and growth.
Thank you to all of the Oregon farms, processors, educators, and industry leaders who welcomed our group and shared their knowledge throughout this memorable experience. Also, thanks to the SDBII short course planning team for organizing this opportunity.
Check out the SDBII Facebook page or website for more information!
