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February 2, 2014

Farm briefs: Feb. 2, 2014

Ticonderoga slaughterhouse open for business

TICONDEROGA — The Adirondack Meat Company, a Ticonderoga U.S. Department of Agriculture inspected slaughter and meat-processing facility, is now open. It is located at 30 Commerce Drive.

They will be taking reservations for harvesting for 2014. Adirondack Meat Company is also entertaining the idea of an open house, and anyone interested in attending is asked to send along a request to info@adkmeatco.com.

For more information, visit their website at www.adkmeatco.com.

State now third-largest dairy producer

ALBANY — New York state is now the third largest producer of milk in the entire country, passing Idaho in 2013 by 57 million pounds, according to Gov. Andrew M. Cuomo.

Data released by the U.S. Department of Agriculture confirms that this is the first time since 2009 that New York has ranked third nationally in milk production after previously holding the number-three spot from 1972 to 2009. Compared to 2012, New York’s milk production increased by 2.2 percent in 2013 compared to 0.4 percent growth nationwide.

This strong growth represents the fourth consecutive year that New York has registered an increase in milk production. This growth is due to increased demand for milk, thanks in large part to the state’s booming yogurt industry, coupled with higher milk production per cow which increased by 10.2 percent from 2009 to 2013. New York is also the number-one producer of cream cheese and cottage cheese in the country. 

“New York State has recaptured its spot as one of the top three milk producers in the country, proving that our efforts to create new economic opportunities for the dairy industry are working,” Cuomo said. “Milk production is fueling thousands of jobs across Upstate New York, revitalizing communities and providing a variety of nutritious products for millions of consumers across the country.”

The dairy industry is New York’s leading agricultural sector, accounting for more than one-half of the state’s total agricultural receipts. The increased milk supply has been very important in helping to meet the growth in the production of yogurt by plants located in New York state. In 2012, New York’s yogurt production was 695 million pounds.

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