Funded Grant Projects

Competitive Grants

NE-DBIC offers a range of competitive grants for dairy farmers and processors. View past grant recipients and a brief summary of their projects below.

Dairy Supply Chain & Distribution Grant

  • Vermont Cheese Council, VT: Provided programming in efforts to develop innovative distribution strategies to benefit Vermont cheesemakers and other value-added dairy processors as appropriate. This allowed increased market access long term and tactfully re-positioned Vermont in post-COVID-19 market recovery.
  • VT Farm & Cheese Collaborative, VT: Repurposed an existing cheese manufacturing facility as a new dairy processor and established initial operations structures.

Multi-Business Dairy Agritourism Grant

  • Sunflower Creamery, ME: Printed and marketed a cookbook, “Simply Good Chevre: A Delicious Guide to all Licensed Goat Dairy Farms in Maine” that features goat cheese recipes and highlights day trips related to goats.
  • Jones Family Farm, NY: Partnered with the Central New York Cheese Train, Little Falls Cheese Festival, and county offices of tourism to collaboratively build and implement a multi-faceted, creative, and targeted marketing plan that would drive new consumers to their events, increase sales of product, educate the public on agritourism opportunities, and facilitate networking with wholesale buyers for the small- to medium-sized farms and cheese producers in their area. 
  • Milk Pail at Willow Bend, NY: Developed a Dairy Discovery Fun Run/5K event and promoted a monthly series of dairy events for Ontario County, New York to educate and promote local dairy products and practices. 
  • Pennsylvania Cheese Guild, PA:  Worked with the Pennsylvania Cheese Guild (PACG) to implement Pennsylvania Cheese Trail and Pennsylvania Cheese Month marketing initiatives for a combination of virtual and potentially in-person events. Events included virtual tastings, influencer partnerships, virtual farm and creamery tours, social media and radio promotion with the PA Dairy Princesses, consumer-focused educational content, and PACG member profiles. 
  • Fat Toad Farm, VT: Created a 3D interactive tour experience to ‘Meet the Farmer’ and offer customers a farm tour of Ayers Brook Goat Dairy (ABGD), a ‘Meet the Maker’ and tour of Fat Toad Farm (FTF) caramel production, and a cooking video that demonstrated the use of caramel and other Vermont dairy products. 
  • Maple Bottom Farm, PA: Built upon their business pivots during 2020 to offer a full suite of dairy agritourism activities in their area to include a dairy trail map, farm-to-table dinners, June Dairy month Family Breakfast on the Farm event, and educational camps for multi-generational participants. 
  • Montgomery County, NY: Organized a media campaign, created a website, and purchased supplies to increase awareness of their annual dairy-centric event, Sundae on the Farm. In turn, they increased attendance to their event and gave the local community a better understanding of practices in the dairy industry.   
  • Dellavale Farm, NY: Hosted a pick your own pumpkin patch as a draw to their dairy farm through the month of October. The pumpkin patch featured farmers from local dairy businesses and promote local dairy through informational booths and product samples.   

Dairy Goat & Sheep Supply Chain Grant

  • Misty Meadow Sheep Dairy, NJ: Built sheep milk value-added processing capacity, allowing them to source increased volumes of regionally sourced sheep milk, build sheep-milk product production, and reach consumer demand and new regional market opportunities for sheep milk yogurt and ice cream products. 
  • Ayers Brook Goat Dairy, VT: Diversified the farm revenue from milk sales to a business model of both milk revenue and genetic revenue selling bucklings and semen to dairy goat farms. To this end, the grantee will significantly improve the production output of the herd and sell proven genetics from their own herd.  
  • Boston Post Dairy, VT: Expanded access to grantee’s full catalog to all 202 existing retail accounts they service as well as prospective accounts such as Hannaford’s, increasing visibility and consumer awareness for the brand and for goat cheese to retailers and to their consumers. This project also supported grantee’s ability to service these customers more efficiently enabling them to increase production to service new and increased consumer demand. 
  • lu-lu Artisan Ice Cream, VT: Conducted research and development of new value-added lines of goat and/or sheep milk ice cream to address a niche market opportunity.   
  • Tups Crossing Farm, VT: Purchased equipment to increase energy efficiency, and increase milk quality and capacity, which will help close gap for demand for local fluid goat milk by Vermont Creamery in addition to improving marketability with increased energy efficiencies.   
  • Vermont Shepherd, VT: Increased the genetic capacity of dairy sheep in Vermont, taught new and existing farmers how to better raise and milk dairy sheep, and expanded and improved the education of the public about the consumption and health benefits of sheep dairy products. 

Dairy Marketing & Branding Services Grant

  • New England Dairy, MA: Hosted the Dairy Experience Forum, a one-day national event that gathered the dairy supply chain from across the U.S. to better understand and apply consumer insights.
  • Cellars at Jasper Hill, VT: Worked with a research and design firm and public relations professional on the design and launch of a new cheese packing line utilizing their newly-purchased ‘flow-wrap’ machine and automatic cutting equipment.
  • Parish Hill Creamery, VT: Updated their marketing plan and materials including a website upgrade, professional photography and videography, brand development, and purchased a small walk-in and vacuum sealer.
  • Bridgman Hill, VT: Worked with a professional marketing contractor to develop a brand design based on market research on the goat milk industry, develop new labels, and develop and launch a new website.
  • Anonymous Cheesemaker, PA: Hired a contractor to craft and execute a rounded digital media marketing plan to create new sales and increase customer engagement through an approach that aligns with their Amish faith.
  • Henry Farms of Knox, PA: Hired three contractors to improve marketing efforts and develop a plan to enhance visibility and awareness of their A2 Advantage product line.
  • J&R Family Farm, VT: Developed and implemented a business and marketing plan. Then, developed marketing materials informed by plan to increase wholesale and direct to consumer sales.
  • lulu Artisan Ice Cream, VT: Hired contractors for an ice cream pint and ice cream cake branding project and related material implementation.
  • Maine Organic Milk Co, ME: Developed brand identity and printed marketing materials developed by contractors.
  • Mapleline Farm, MA: Increased consistency of existing branding efforts, built their brand, developed materials and tools for accessing new markets, and built a better base in existing markets.
  • Moxie Ridge, NY: Worked with a professional marketing consultant to increase demand in current markets via the launch of an aged mixed-milk cheese product, and to capture an engaged following of current and future customers.
  • Naturally Golden, PA: Created uniformity to their branding, developed a marketing strategy, targeted additional markets, and added products and services.
  • Pioneer Valley, MA: Developed a digital marketing strategy and implemented tools focused on raising brand awareness, deepening brand loyalty, and driving purchase and trial of an expanded product portfolio.
  • Ploughgate, VT: Created an agile and efficient digital strategy that drove traffic to their web channels with a focus on customer conversion.
  • Vale Wood, PA: Refreshed their established dairy brand through a modernized logo, an update to all lines of dairy product packaging, and generated cohesive marketing materials.
  • Wright’s Dairy, RI: Developed a marketing and branding strategy associated with their ice cream production to a new, urban location with retail space.
  • King Brothers, NY: Engaged an outside branding and marketing firm as consultants to re-brand offerings, then developed a strategic plan and direction for a comprehensive program to market products through existing and new marketing channels.
  • Hun-Val Dairy Farm, NJ: Worked with a consultant to design an effective rebranding campaign that improved the grantee’s digital presence, freshened their logo, and created a roadmap to reaching new markets.
  • Oake Knoll Farms, MA: Engaged with consultants to develop a comprehensive digital marketing campaign.
  • Bell & Goose Cheese Co., NH: Worked with a consultant to build a cohesive marketing strategy and marketing materials.
  • vonTrapp Farmstead, VT: Engaged with marketing consultants to update marketing presence and branding to reflect the attributes of their products, and the story of their third-generation farm.
  • Three Charm Farm, ME: Worked with a consultant to create a strategic marketing plan and develop consistent graphics that represent their brand to be used in marketing collateral moving forward.
  • Upstate Niagara Cooperative, NY: Worked with a marketing consultant to develop, integrate, launch an e-commerce platform on their website for consumers to mail order Bison Dip directly, and to identify an appropriate fulfillment partner.
  • 5 Spoke Creamery, NY: Worked with a consultant to develop a comprehensive, long-term digital and social media strategy to increase awareness of their products and improve marketability.
  • Anonymous Cheesemaker, PA: Worked with a consultant to improve their web-marketing capabilities, specifically to improve their website in a way that allows the website to be found easier by a national market and make placing orders more user-friendly.
  • Bohanan Farm, NH: Engaged with consultants to develop content, gather assets, and redesign and launch their website via developing the backend of the website with the goal of increasing exposure in the local market.
  • Clear Spring Creamery, MD: Worked with a contractor to develop and improve their online presence including website development/content updating, social media strategy/management, email marketing campaign, logo, marketing material redesign, and market stand enhancement.
  • Fredrikson Farm, ME: Worked with a marketing professional consultant to promote customer brand awareness and develop a strategy to tell the story of their farm and products through a digital marketing campaign.
  • Giffords Ice Cream, ME: Hired a consultant to design packaging and a social media campaign for the launch of a seven-flavor ice cream pint line in 2024.
  • Mystic Cheese Company, CT: Established the Connecticut Cheese Guild as a legal entity and worked with a contractor to design a logo and centralized website to support and promote Connecticut cheesemakers, including with the development of a Connecticut Cheese Trail.
  • Pariva, MA: Worked with a branding and marketing contractor to establish a strong marketing and growth plan to propel their product into the American market, creating brand recognition and addressing challenges related to product placement and online sales.
  • Rogers Farmstead, VT: Worked with a contractor to refresh branding, update their website with current content and make mobile phone-friendly, and create packaging and marketing materials with a new logo and regional pro-dairy branded messaging.
  • Sweet Rowan Farmstead, VT: Collaborated with a team of marketing professionals to strengthen their marketing efforts, enhance their branding strategies, and position themselves to access large wholesale distributors with logistical elements required by distributors of that scale including case-based sales shipped in branded, coded boxes and pallets.
  • The Center for Dairy Excellence, PA: Developed a grant structure and application process to pair up to eleven value-added dairy businesses with consultants to develop comprehensive marketing plans, including brand building, labeling, creative design, multimedia production, web and e-commerce development, and strategic guidance to increase product sales and consumer engagement.
  • Crosswinds Farm & Creamery, NY: Worked with a marketing contractor to refresh their brand strategy and logo; developed and implemented a twelve month marketing plan; captured professional product images of new product lines; designed and utilized brand-consistent packaging, signage, and marketing materials. The contractor incorporated updated brand schematics to their existing website.

Dairy Food Safety & Certification Grant

  • Green Mountain Dairy Farm, VT: Purchased and install a dual 22 Hp chiller and direct load hook up system on their dairy farm.  
  • Upstate Niagara Cooperative, NY: Provided critical training in food safety to Upstate Niagara Cooperative (UNC) employees and 5 non-UNC employees from local, small-scale processors. Training focused on; i) core food safety training in Hazard Analysis Critical Control Points (HACCP) or Food Safety Modernization Act (FSMA) Preventative Controls for Human Food Qualified Individual (PCQI); ii) Good Manufacturing Practices (GMP); iii) Basic Dairy Science and Sanitation (DSS), and; iv) sensory evaluation. 
  • Winter Hill Farm, ME: Completed and update their food safety plan, including: an audit and assessment of their current space, purchased and installed necessary items to meet the food safety plan, training, and implementation for their team to prepare for a third-party audit.
  • Sweet Rowen Farmstead, VT: Purchased and implemented a new milk bottling system in their creamery which increased shelf life of product, allowing for the addition of new market outlets.
  • Balfour Farm, LLC, ME: Developed a comprehensive food safety plan and related food safety testing that encompassed an expansion of their creamery and updated operations.
  • Pleasant Lane Farms Creamery, LLC, PA: Implemented environmental monitoring best practices and end-product microbiological testing Critical Control Point (CCP) 3a actives on a more regular and defined schedule, expanded access to end-product testing to co-packaging partners, and improved cold-chain management via expanded us of Code of Federal Regulations (CFR) compliant data loggers and temperature monitors for products aged and stored onsite.
  • Yellow Birch Farm, ME: Purchased and installed a 15-gallon vat pasteurizer and related supplies to reduce the risk of milk contamination, increased production capacity and labor efficiency, and aligned with requirements for selling across state lines.
  • Haven Farmstead, LLC, PA: Worked with food safety consultants on the development of a formal Hazardous Analysis Critical Control Point (HAACP) plan for operations and secured Good Manufacturing Practices (GMP) training for the team. They also developed a roadmap towards satisfying third party audit standards.
  • Berle Farm, NY: Pursued Interstate Milk SHippers (IMS) license in order to expand market opportunities. They purchased IMS lids, prepared supplies for food temperature logging, and conducted antibiotic testing.
  • Fredrikson Farm, ME: Purchased a closed batch pasteurizer and received additional food safety certification to aid in the transition from combination vat pasteurization to closed batch process to expand market reach.
  • Kendall’s Dairy, ME: Utilized funds to purchase supplies needed to install a milk pipeline for increased food safety, milk quality, and production efficiencies.
  • Santy Dairy Farm, ME: Purchased and installed supplies and equipment necessary to meet food safety standards for a new contract with Organic Valley.
  • North Country Creamery, LLC, NY: Upgraded their creamery with wall and ceiling covers, new doors, a new ventilation system, and a hot water buffer tank which reduced barriers to sanitation, increased product quality, and improved labor efficiency.
  • Cosmic Goat Farm and Creamery, ME: Purchased and installed a cheese vat-pasteurizer, allowing them to increase product quality, reduce labor inefficiency, and market their goat and mixed-milk dairy products across state lines.
  • Diamond Farms, PA: Replaced milk meters with new models that include technology to detect somatic cells and blood in the milk, allowing them to increase the safety and quality of milk and receive additional quality premiums.
  • Maplebrook Farm, VT: Purchased and installed a vat-pasteurizer, a storage tank, bottle filler, and butter extruder, allowing them to remove barriers to food safety and increase labor efficiency in their butter making and marketing.
  • Mt. Mansfield Creamery, VT: Purchased a portable bulk tank, stationary bulk tank, and milk pump to replace milk cans they currently use to transport milk from their farm to their creamery, which will remove barriers to food safety, increased labor efficiency, and allowed for increased production.
  • Springdale Farm Creamery, ME: Purchased and installed upgrades to their vat-pasteurizer, including a chart recorder, temperature probes, hot water circulator, a wash system, and a vat platform.
  • vonTrapp Farmstead, VT: Purchased new cheese moulds and completed a cleaning validation study on the moulds to remove barriers to food safety, increase employee safety and product quality, and refine their food safety plan.

Regional Technical Assistance Provision Grants

  • Local Goods Gathered, ME: Expanded brokerage services by piloting a business model that provides customized technical assistance to Maine creameries.
  • Center for an Agricultural Economy, VT: Enhanced business and technical assistance for small dairy farms in northern Vermont and New Hampshire. They hired two experienced dairy farm trainers that are uniquely qualified to help farms address production efficiency, herd health, and milk quality.
  • Jasper Hill, VT: Wrote a milk purchasing contract and created tools for other cheesemakers and dairy farmers to write their own contracts through drawing on technical assistance from food safety, business, and legal advisors.
  • Northwest Regional Planning Commission, VT: Provided technical assistance to Vermont dairy farmers and processors through technical assistance providers in their Healthy Roots Collaborative (HRC) program.
  • Blue Sky, VT: Purchased a milk container filler and obtained technical assistance for food safety and staff training needs.
  • Maine Organic Farmers and Gardeners Association (MOFGA), ME: Provided technical assistance to Maine dairy farms, specifically related to production and business needs resulting from New England dairy market shifts.
  • Center for Dairy Excellence, PA: Identified technical assistance providers that work with small-scale, farm-based value-added dairy businesses to expand their ability to directly support farms outside of Pennsylvania with business development services.
  • Maine Cheese Guild, ME: Hired a part-time executive director to lead educational opportunities for the cheesemaking and dairy producing community. The education and technical assistance focused on food safety, best practices, mentorship, assistance with going to market at various scales, and marketing.
  • Vermont Cheese Council, VT: Expanded educational programming for cheesemakers to include advanced cheesemaking education, business skill training, and new cheesemakers support programs. These programs provide professional development resources not otherwise available for the artisan cheesemaking audience.
  • Northeast Organic Dairy Producers Alliance, MA: Partnered with Northeast Organic Farming Association of Vermont (NOFA-VT) to develop a new organic dairy supply-side model based on regional solutions to the changing dynamics of processing organic dairy products. This helped to create a market and infrastructure for consumer-supported regionally sourced and branded milk.

Dairy Packaging Innovation Grant

  • Agri-Mark – Cabot Creamery Cooperative, VT: Worked with a leader in the manufacturing of flexible packaging, to develop and implement a shelf-life and feasibility study of cheese packaging that compares sustainable packaging options, including but not limited to post-consumer recycled content, recycle-ready, and fully compostable film. This study will encompassed research regarding consumer perspective on sustainable packaging, as well as an educational component that enabled the collaborating parties to share findings across the Northeast dairy processing industry. 
  • Big Picture Farm, VT: Transformed their entire line of packaging for their farmstead milk cheese and caramels to environmentally friendly formats that are recyclable, compostable, Forest Stewardship Council (FSC)-certified, and/or climate-forward to reduce their environmental impact and address their long-term sustainability goals. They also designed, created, and shared a template of green packaging solutions catered to small- and mid-sized dairies and milk processors seeking information about transitioning to sustainable packaging solutions.   
  • Cellars at Jasper Hill, VT: Assessed sustainable packaging options for soft and hard cheeses and improved branding for shelf life extending gas-flushed packaging. Jasper Hill also worked with University of Vermont (UVM) Extension to research sustainable packaging options, trialing alternative packaging materials and analyze how packaging affects sensory qualities and shelf life.
  • Stonyfield (Lactalis), NH: Implemented packaging transitions of their YoBaby pouch line to a mono-material polyethylene (PE) and lightweight pouch cap, modified their filler production line, and developed and disseminated resources about the work done in this project.   
  • Vermont Creamery, VT: Conducted film trials necessary to convert their current primary goat cheese retail packaging into a recycle-ready, post-consumer recycled, or compostable structure by 2025. They conducted a series of trials that address films’ feasibility, scalability, shelf-life, and end of life. Grantee shared their research and results with specialty foods industry, key customers, and consumers.   

On-Farm Milk Storage & Handling Grant

  • Bedrock Farm, VT: Installed milk cooling and heat recovery systems to cool milk more quickly and efficiently, thereby increasing milk quality, reducing farm energy costs, and reducing milk shipping delays caused by inadequate milk cooling.  
  • Bender Farms, LLC, DE: Replaced their 2,000-gallon bulk tank with a 6,000-gallon bulk tank that allows them to ship milk every other day rather than daily, along with a new cooling system that will save energy on cooling and heating water, thereby allowing the farm to save money on hauling charges and energy costs. 
  • Blue Hill Farm LLC, NY: Replaced one of their two bulk tanks with a 6,000-gallon bulk tank that will allow them to have milk picked up every other day rather than daily, which will reduce energy costs, save money on hauling stop charges, increase milk transfer efficiency, and improve the quality of shipped milk.
  • Brink Family Farm, NY: Purchased and installed an 8,000-gallon bulk tank that allows them to remain on every-other-day pickup following a consolidation of their milking operations into one barn, increases labor efficiency for the hauler and the farm, and allows for cost savings on energy and increased income from milk premiums.  
  • Conant Acres, ME: Replaced their bulk tanks with a 2,000-gallon bulk tank along with a plate cooler and new scroll condensing units, which significantly reduced the energy costs of cooling milk, reduced labor, and allowed grantee to maximize their production.   
  • Lawtons Jersey Farm, NY: Replaced their bulk tank with a 2,000-gallon bulk tank along with new condensing units, which allowed grantee to ship milk every other day rather than daily and save on hauler fees, energy, labor, and chemical usage.    
  • Lost Hollow Farm, PA: Replaced their bulk tank with a4,000-gallon bulk tank along with a Fre-Heater system to recover heat from the milk cooling process to heat hot water for the farm, which allows them enough storage to ship milk every other day rather than daily and save on milk hauling costs, energy, and chemical usage. 
  • Maple Lawn Dairy LLC., NY: Replaced their plate cooler with a dual-port plate cooler and their 2,000-gallon bulk tank with an 8,000-gallon bulk tank, which allows them to cool milk more efficiently and move to every-other day milk pickup, leading to savings on energy. 
  • Maple Shade Farm, MA: Replaced their water-cooled plate cooler with a plate cooler with glycol chiller system, allowing them to pre-chill raw milk more efficiently before it enters their bulk tank, thereby reducing costs associated with water usage and avoiding milk shipping delays due to inadequate cooling. 
  • Meadow Ridge Farm, LLC, CT: Installed a plate cooler and water discharge reclamation system to pre-cool their milk more effectively, saving on energy costs and increasing milk quality. 
  • MK Dairy, LLC, NY: Replaced their 4,000-gallon bulk tank with a 3,000-gallon bulk tank, replacing their cooling compressors and replacing their current cooling system with a plate cooler.   
  • Mystiq Heights LLC, VT: Replaced a small buffer bulk tank with a 5,000-gallon bulk tank in order to create an automated two-tank system that improved milk quality and efficiency and allowed the grantee to move to every-other-day pickup.   
  • Offhaus Farms, NY: Installed a dual-stage plate cooler and chiller system to rapidly pre-cool their raw milk before it enters their bulk tanks, improving their cooling efficiency, increasing milk quality, and alleviating milk shipping delays.    
  • Raspberry Ridge Creamery, PA: Purchased and installed a pipeline milking system on their sheep dairy to replace a bucket milking system, increasing labor efficiency and milk quality, and allowing them to increase production.   
  • Riss-Dale Farm, PA: Installed a 5,000-gallon bulk tank to replace an undersized tank, as well as installed a plate cooler, allowing them to ship milk every other day rather than daily, increase milk quality, and reduce energy and milk hauling costs.   
  • Silver Maple Farm, Inc, ME: Replaced their 3,000-gallon tank with a 6,700-gallon bulk tank, which allowed them enough storage to accommodate the production from a planned milking robot installation and have milk picked up every other day rather than daily.   
  • Stein Family Farms LLC, NY: Installed a plate cooler with glycol chiller to pre-cool their milk more efficiently and reduce reliance on their bulk tank cooling systems, which allowed them to save on energy costs, increase milk quality, and reduce instances of shipping delays due to inadequate cooling. 
  • Telaak Farms, LLC, NY: Purchased and installed an 8,000-gallon bulk tank system and rapid load pump to enable milk pick up every other day rather than daily, improve milk quality, and increase energy efficiency. 
  • Tulip-Pond Farm, MD: Replaced their bulk tank with another sized to allow their milk to be picked up every three days instead of daily, which increased milk quality and farm cost savings in energy usage, labor, chemical supplies, and hauler fees. 
  • Up Over Acres, PA: Replaced their two bulk tanks with a 2,000-gallon bulk tank and a new cooling system, which eliminated the need to move milk from one tank to the other and lead to energy and labor savings for the farm, increased milk quality, and reduced dumping of milk.   
  • Valley Hill Dairy LLC, NY: Purchased and installed an 8,000-gallon bulk tank with new scroll compressors, which allowed them enough storage to ship milk every other day rather than daily, and cools milk more efficiently, saving money on energy and increasing milk quality. 
  • William Haughwout, PA: Replaced their undersized bulk tank with a 2,000-gallon tank, new compressors, and a system to reclaim heat from the bulk tank coolers, allowing the grantee to move to every-other-day milk pickup, reduce hauler charges, and increase energy efficiency.   
  • Wil-Roc Farms, NY: Installed a milk metering and in-line sampling system to replace their malfunctioning system, which eliminates inaccuracies in metering and component sampling and increase milk quality bonuses. 

Organic On-Farm Milk Storage & Handling Grant

  • Miller’s Organic Dairy, NY: Replaced their failing bulk tank with a 800-gallon tank, including wash system and compressor, which led to cost savings on energy and labor and increased milk quality. 
  • New Venture Farm, VT: Replaced their failing bulk tank with a 2,000-gallon bulk tank, which saved costs on maintenance and improved milk quality. 
  • Hart-to-Hart, ME: Made upgrades to their milk storage and cooling systems to decrease energy use and increase milk quality, including replacing their sanitation sink; replacing the condensing unit for their bulk tank; and installing a system to reclaim heat from the cooling process to heat hot water for the farm. 
  • Northwind, VT: Purchased an air-cooled condensing unit and a heat recovery system to upgrade their milk cooling system from an outdated water-cooled compressor and to reclaim heat from the cooling process to heat hot water, allowing them to decrease energy use and improve milk quality. 
  • Ackermann Dairy, VT: Purchased a parlor system along with upgrades to their milk house, including a variable speed vacuum pump system, a plate cooler, a water heater, and a new condensing unit, which reduces labor and energy needed to cool milk and increases milk quality.   
  • Ben Williams, VT: Purchased and installed a robot milking system to replace their tie stall system, increasing milking efficiency and reducing barriers to compliance with their milk processor’s animal housing guidelines.   
  • Bruce A Roy, PA: Purchased and installed a swing-16 milking parlor, which included a new pipeline, plate cooler, and water reclamation system, which increase labor and energy efficiency, improve milk quality, and allow them to increase milk production. 
  • Clover Bliss Farm, NY: Purchased and installed a chart recorder and an oil-less variable speed vacuum pump, which increased energy and labor efficiency and removed barriers to milk quality improvements. 
  • Elysian Fields LLC, VT: Replaced their 1,250-gallon bulk tank with a 3,000-gallon tank, which allowed them enough storage to transition from daily milk pickup to every-other-day pickup, as required by their processor. 
  • Grace Pond Farm, ME: Purchased and installed an 800-gallon tank, compressor, and clean-in-place system to replace their 320-gallon tank and its failing compressor, allowing them to improve milk quality, increase labor efficiency, and reduce energy consumption. 
  • Sugarhouse Farm, VT: Made upgrades to their milk cooling and storage systems including a plate cooler, a heat recovery system, compressors, chart recorder, and bulk tank washer and control unit, which increased labor and energy efficiencies, improved milk quality, and eased pickup for their processor. 
  • James & Tanya Howe Dairy Farm, PA: Updated their milk handling system with a condenser unit, digital thermostat, vacuum pump, receiver group, and plate cooler, which saved on energy and labor costs, replaced outdated technology, and increased milk quality. 
  • Miller Farm, VT: Replaced two of their current three bulk tanks with one 3,000-gallon bulk tank, which increased energy and labor efficiency on the farm, improved milk pick-up for their processor, and allowed for increased production. 
  • Murraydale Farms LLC, NY: Purchased and installed an automatic take-off unit milking system and a variable speed milk pump with integrated plate cooler which allowed them to increase labor efficiency, milk quality, and milk production while decreasing energy consumption. 
  • River Ridge Dairy LLC, NY: Replaced their 2700-gallon bulk tank with a 4,000-gallon bulk tank and a buffer vat, which gave them enough storage to avoid having to switch to daily milk pickups rather than every other day. 

Dairy Processor Innovation Grant

  • Food Connects, VT: Brought more dairy producers onto the their wholesale distribution platform, increased capacity to promote and sell more dairy products, and forged new and innovative supply chains within and beyond the Northeast.
  • Miller Farm, VT: In partnership with Windham Northeast Supervisory Union, they transitioned from serving milk in cartons to local organic milk in bulk dispensers and establish a new scalable market model that will increase institutional demand for regional dairy products while simultaneously improving nutrition, food safety, and reducing waste in public schools.
  • Sidehill Farm, MA: Piloted a comprehensive return/reuse system for 32 oz. stainless steel yogurt containers. This includes sourcing, customization, sealing, labeling, mechanical and process engineering, FDA approval, customer uptake analysis, cost analysis, and lifecycle analysis.
  • Mountain Dairy, CT: Acquired ice cream making equipment and documented the process to develop and ice cream production training curriculum, including an online certificate that incorporates expertise from two Extension programs. The certificate course is available in Spanish and English and made available on the UConn Extension website.
  • Byrne Dewitt, NY: Ensured that flavored milk remains as an approved beverage for the National School Lunch Program (NSLP) by reformulating aseptic flavored school milk to contain less added sugar without compromising on consumer acceptability. They also set up a testing lab and implemented activities to reformulate aseptic flavored milk including shelf life testing, scale up trials, and consumer education.
  • Hawthorne Valley Association, Inc., NY: Created a reclamation facility to clean creamery drainage water and recover nutrients before reintroducing treated water into the soil, advancing their mission to minimize waste and achieve a ‘zero-waste’ campus.

Dairy Farm Innovation & Alternative Management Grant

  • Blue Ledge Farm, VT: Studied and implemented extended lactation milking for dairy goats.
  • Allendale Farm, VT: Purchased and installed a Crop Analysis System on their existing chopper. This technology generates real-time data regarding feed quality, yield, and moisture.
  • Barstow’s Longview Farm, MA: Purchased and installed two feed robots. This equipment has impacts to animal health, milk production, and labor efficiencies.
  • Bo’Lait Farm, ME: Purchased equipment and supplies to begin production of homegrown corn silage and improve soil fertility with organic certified amendments and diversification of forage species.
  • Brink Family Farm, NY: Purchased a robotic feed pusher, automated cow brushes, and activity/rumination collars to improve animal welfare, increase milk production, and provide educational opportunities.
  • Brookfield Farm, NH: Purchased a vertical beater manure spreader, enabling them to more effectively handle manure and waste from their bedded pack barn in addition to spreading other soil amendments. 
  • Menard Center Farm, VT: Purchased and utilized a bale shredder to cut two types of hay into more appropriate lengths for their end use: feed hay and bedded pack bedding. The use of the bale shredder led to improved feed consumption rates and cleaner, more consistent bedding, decreased labor, and improved efficiencies.
  • Conant’s Riverside Farm, VT: Purchased and installed SCR activity monitoring collars for the herd of mature dairy cows. The technology generated real-time data regarding animal health and reproduction. They also collaborated with the University of Vermont’s College of Agriculture and Life Sciences (UVM-CALS) to develop and launch a short-term internship program at Grantee’s farm.
  • Cozy Valley Farm, PA: Purchased and installed a Crop Analysis System on their existing chopper. This technology generates real-time data regarding feed quality, yield, and moisture.
  • Crosswinds Farm & Creamery, VT: Purchased and utilized a Smaxtec rumen bolus system to monitor animal health and reproduction. Data from the technology was used to improve herd health and reproductive success rates.
  • Don-Sim Farm, VT: Purchased an ag feed bagger to increase their homegrown feed quality and reduce dependence on imported feeds. The ag bagger is shared with at least one neighboring farmer to provide additional opportunity for feed improvement gains and equipment use efficiencies.  
  • Moxie Ridge Farm & Creamery, NY: Created skills-based digital classes regarding small ruminant dairy farming to support workforce development, with a particular emphasis on outreach and engagement with the LGBTQ+ community. 
  • Four Girls Dairy, VT: Purchased and installed a robotic feed pusher. The robot ensures consistent access to feed for their dairy cows.
  • Gould Maple Farm, MA: Purchased and installed robotic manure scrapers in their dairy barn to improve barn cleanliness, positively impact animal health, and decrease fuel use and emissions.
  • Hart-to-Hart Farm, ME: Purchased soil amendments and forage mixes to improve their soil health and forage quality to increase their grazing season, improve feed quality, and demonstrate pasture renovation that is responsive to climate change.
  • Howmars Farm, VT: Implemented changes to their grazing dairy system that improved forage productivity and quality. This will have positive benefits to their farm financials, ecological impacts, animal health, and milk quality.
  • Mapleline Farm, MA: Purchased and installed three manure collection robots. The robots provide consistent, automated barn cleaning. 
  • McGarry Dairy, VT: Purchased and installed four cow brushes, 140 cattle monitoring collars, and a feed testing device. The three projects will improve animal health outcomes and feed quality while decreasing wasted feed and purchased feed costs.
  • Molly Brook Farm, VT: Purchased a collar monitoring system for their herd of organic cows.
  • Richville Farms, VT: Purchased and installed a crop analysis system on existing harvest equipment, feed testing equipment to generate real time data of dry matter content, collars for their cows, and an ultrasound machine.
  • Agritech Institute for Small Farms, Inc, VT: Purchased geofencing enabled collars to support trial utilization at three participating grazing dairy farms. The technology enables farmers to graze cows without having to manually build and move fence.
  • UVM – Dr. Heather Darby, VT: Supported farmers receiving technical assistance to incorporate precision manure management with novel urease enzyme inhibitors to reduce manure nutrient loss, reduce fertilizer inputs, increase forage yields, and maximize returns to the farm business.  
  • Center for an Agricultural Economy, VT: Supported a group of seven (7) female identifying, grass-based dairy farmers in designing and implementing an expansion to their summer forage production and utilization through innovative seeding techniques and pasture/animal management equipment.
  • Balfour Farm, ME: Leased a tractor mounted brush mulcher to develop and support a ten-acre silvopasture system that will provide shade and improved climate resilience on their pasture-based dairy farm.

Learn more about the impact of NE-DBIC grants on our Impact Page

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