- We recognize that the same degree of brand recognition, job creation and overall excitement earned by Vermont Cheese could be achieved by Vermont Whey Fed Pork, an enterprise that fits naturally side by side cheese making in other parts of the world, and most notably in the Parma region of Italy.
- We are seeking to generate new jobs on our farms by feeding pigs the whey from our cheese houses to create a high value Whey Fed Pork product.
- We are seeking to develop a production system and quality standards that can be applied by all the cheese makers in our group, and others that will join later. As some of the leading cheese makers in the state, we are in a position to develop relationships with other cheese makers that can lead to collaborative arrangements to replicate the production model and create new jobs at each cheese making location.
- Collaboration by a group of producers enables the production of a consistent product, the sharing of information and resources, and a larger, unified presence in the market. This in turn allows cheaper access to inputs, and more efficient use of abattoir and processing facilities through planning and coordination.
- High quality whey fed pork can be marketed fresh and as processed and cured meats. The production of cured and aged meats is another craft that will generate more jobs and add value to the product. But first, consistent and high quality whey fed pork must be raised in the state.
- One important and necessary component of this collaboration is that production systems, though unified in product standards, remain decentralized and close to the source of whey. This is a key and almost necessary component. We do not want to encourage the hauling of whey over long distances. We are trying to close the loop by feeding pigs as close to the source of whey as possible.
