The value of training

Increasing the level of professionalism within the dairy industry will help open doors to new markets and reduce risk. This was the message from two Dairy Pro seminars held at the Livestock Event exploring the value of training and skills in food producing businesses.

Nicola Turner and Peter Savidge from organic milk co-operative OMSCo described how empowering their farmer members to work closely with the business and each other had been important in securing vital export and added-value markets for organic milk over the past eight years.

Nicola explains, “We worked with a group of our farmers to produce milk to the specific French AB organic standard, as organic demand in France remained strong despite the recession.

“We also identified the opportunity to become the only European USDA certified organic dairy producer and sell branded and non-branded dairy products to the fast growing US market. All these opportunities have been critical in securing a sustainable return to our members.”

“We held meetings, challenged them to come up with the solutions, then stood back,” added Peter. “We learned that we needed to let the farmers control the change, and we had to communicate regularly and make them feel part of something special. They came up with their training and technical requirements and we supported and responded when needed.”