Gov. Kate Brown has proclaimed April to be Oregon Milk Month in a year that happens to be the 20th anniversary of milk being designated by lawmakers as the official state beverage. Economically, culturally, and environmentally, there is no shortage of reasons for Oregonians to celebrate one of the state’s most important agricultural sectors this month and beyond.
“Milk ranks fourth of all Oregon agricultural commodities in terms of production value, pumping more than $470 million into our economy,” says Alexis Taylor, Director of the Oregon Department of Agriculture. “When you tie in the value-added products made from milk– cheese, yogurt, ice cream, and more– it provides an impact of more than a billion dollars. It’s an incredibly important Oregon industry.”
Oregon is home to more 228 dairy farms, most of which are family operations, and about 126,000 cows produce nearly 2.6 billion pounds of milk every year. Dairy production is part of Oregon’s heritage, too. Some family farms are now in their fifth generation of providing milk to consumers. Those dairy farms are often just a short drive away from the city, and the milk can make the journey from cow to processor to the grocery store in less than 48 hours.
Even though many Oregon families have been farming for as many as five generations, they have embraced sustainable practices and modern facilities as part of a commitment to protect the environment. Oregon dairy farms have voluntarily installed methane digesters, solar panels, precision agriculture, and automation to boost efficiency and lessen their environmental footprint. Remarkably, the milk supply has increased nationwide over the last several decades while the number of cows has decreased.
According to the Oregon Dairy and Nutrition Council, Oregon’s milk consistently ranks among the top five states in the nation for milk quality. The health benefits of drinking milk are documented by decades of nutrition research and backed by the nutrition and science community, including the National Institutes of Health, the US Surgeon General, and the National Osteoporosis Foundation. Because of its nutrient-rich value, milk has long been a staple in school cafeterias. And it was from a school on the Oregon Coast that the whole idea of making milk an official state beverage got started.
While the proclamation calls for a one-month observance, dairy advocates want to extend the celebration.
“We’re calling it the ‘Year of Milk’,” says Josh Thomas, Senior Director of Communications with the Oregon Dairy and Nutrition Council. “We’re doing this not only to raise awareness about milk as our nutritious and delicious state beverage, but also to increase understanding and support for our dairy farm families and dairy food processors. When you talk about locally produced, clean, sustainable, natural foods– dairy has all of those attributes. We want people to know more about where their food comes from and to be proud of the people, traditions, practices, stewardship, and great care that puts food on our tables.”
