Archives: Milk Messenger

The Soybean Solution

Dairies are finding big results in a small bean, and it’s reshaping how cows are fed from the ground up.

For decades, soybeans have played a familiar role in dairy rations, a reliable source of protein, energy and amino acids. But in recent years, a new variety of the crop has emerged with the potential to reshape how dairy farmers think about feed efficiency and homegrown sustainability: high oleic soybeans.

High oleic soybeans look much like conventional soybeans, but under the surface, they’re nutritionally different. They contain a much higher level of oleic acid, a type of monounsaturated fat also found in olive oil. This change in oil profile makes the beans more digestible for cows and more versatile for farmers.

The Science Behind the Bean

At Michigan State University (MSU), Dr. Adam Lock, professor in the Department of Animal Science, has led much of the research exploring how high oleic soybeans perform in dairy diets. Supported by trials funded by the Michigan Alliance for Animal Agriculture (M-AAA), with the Michigan Milk Producer Association’s (MMPA) support, Lock and his team have conducted over a decade’s worth of studies looking at dietary fats and fatty acids which recently has included research on high oleic soybeans.

“The simple answer,” Dr. Lock explained, “is that high oleic soybeans contain a different type of fat. Conventional soybeans are mostly linoleic acid, an omega-6 fatty acid, while high oleic varieties flip that ratio. They’re typically around 70-80% oleic acid, higher even than olive oil.”

That shift in fat composition has big implications in the rumen. High oleic beans can be fed at higher rates than traditional soybeans without the risk of milk fat depression, a problem many nutritionists associate with high-fat feeds. Dr. Lock’s research has consistently shown that cows fed rations containing high oleic soybeans have increased butterfat yield, higher milk fat yield and improved feed efficiency.

“The benefits go beyond butterfat,” Lock said. “We often see an increase in overall milk yield, especially when feeding early lactation cows. And because oleic acid improves digestibility and energy balance, we’re seeing effects that can carry through peak production.”

From the Research Farm to the Field

Those research results have sparked interest across the dairy industry, from nutritionists fine-tuning rations to producers looking for ways to reduce purchased feed costs.

For nutritionist and dairy consultant Nathan Elzinga the benefits have been clear. “We started working with Dr. Lock and MSU during the early trials,” Elzinga explained. “Once we saw the data and started feeding these beans on commercial farms, we realized this wasn’t just a small bump in performance, it was a consistent, repeatable improvement.”

Elzinga said that depending on how aggressively they’re included in the diet, farms typically see an increase of about five pounds of energy-corrected milk, often accompanied by improved income over feed cost.

“The biggest thing,” he said, “is that we’ve yet to see a negative result. Every farm has either broken even or seen a gain.”

That consistency, he added, has led to widespread adoption. “At this point, nearly every herd I work with has high oleic soy in some form in the diet, either as full-fat roasted beans or as an expeller meal product.”

The Economics Add Up

From an economic standpoint, high oleic soybeans offer multiple value streams for both soybean growers and dairy producers.

Dr. Vincenzina Caputo, professor of Consumer and Food Economics at Michigan State University and director of the Food Choice and Policy Lab, has studied both the supply- and demand-side economics of high oleic soybean adoption. Her research shows that soybean farmers are drawn to the price premiums, typically between $0.50 and $3.00 per bushel, and to having a local buyer base willing to pay those premiums.

For dairy producers, the motivation is equally practical. “When replacing commercial fat supplements such as calcium salts or saturated prills, feeding roasted high oleic soybeans can save up to $1.80 per cow per day,” Dr. Caputo said. “Those savings come from feed efficiency and reduced reliance on purchased fat supplements.”

In some cases, local collaboration between soybean growers and dairies has created closed loop systems, where soybeans are grown, roasted and fed within a small geographic area. These partnerships not only lower input costs but also strengthen local economies.

“In 2023 we decided to take the chance and replace 300 acres of our corn with high oleic soybeans and purchased a roaster from a local farmer,” MMPA member and early high oleic soybean adopter, Brian Preston explains. “It was a big risk that paid off. In the first year our feed costs went down $1 per cow per day, and our components increased significantly. It was unlike any other change we had made.”

While enthusiasm is high, Dr. Caputo and Dr. Lock both emphasize that the path to widespread adoption isn’t without challenges. Roasting and storage require investment. On-farm roasters can range from $10,000 for used units to $100,000 for high-capacity new ones, though mobile roasting services and cooperative-owned roasters are starting to emerge.

“There’s a lot of excitement, but there’s also real infrastructure needs,” Dr. Caputo said. “Right now, only a handful of processors in Michigan offer high oleic soybean contracts, which can limit access for growers. And while farmers are eager to collaborate locally, intellectual property restrictions make small-scale partnerships harder.”

Dr. Lock echoed that sentiment, noting that quality control is key. “Roasting must be consistent,” he said. “You can over-roast and lose protein quality or under-roast and reduce digestibility. Some feed mills are now installing roasters specifically for high oleic beans, which is helping make them more accessible.”

Elzinga added that grind size is another important consideration. “We recommend a final grind around 800 microns, similar to soybean meal,” he said. “It’s not just about tossing beans in the diet; you still have to balance the ration carefully.”

High oleic soybeans don’t just make economic sense, they also contribute to the dairy industry’s sustainability goals. By substituting imported fats and proteins with locally grown alternatives, farms can reduce transportation emissions and increase self-sufficiency.

“If we can grow more of our own feed ingredients here in Michigan, that’s a win for everyone,” Dr. Lock said. “You’re reducing trucking, supporting local growers and keeping value within the state.”

Dr. Caputo’s research points to broader environmental benefits as well. “Replacing imported commercial fat supplements with locally produced high oleic soybeans could help lower the carbon footprint of dairy rations,” she explained. “It also strengthens regional circular economies, where the feed, milk and processing all happen close to home.”

A Look Ahead

As with any new technology, the high oleic soybean movement is still evolving. Supply constraints, particularly on seed availability, remain a short-term concern. But all three experts believe the trend is here to stay.

Elzinga sees high oleic soybeans as a lasting fixture in the nation’s feed landscape. “It’s not a flash in the pan,” he said. “The demand on the dairy side has given new life to this crop.”

Dr. Lock agrees, “It’s another tool in the nutrition toolbox. For high-producing herds, it’s helping us meet cows’ increasing energy and fat requirements in a safer, more sustainable way.”

Dr. Caputo predicts steady expansion. “Over the next five to ten years, adoption will depend on local processing and cooperative infrastructure,” she said. “Regions that develop strong grower-dairy linkages will lead the way.”

Back on the farm, producers who’ve tried the beans often describe them in similar terms, simple, effective and surprisingly transformative. Producer Brian Preston has called them “a once-in-a-generation change” and Dr. Lock didn’t disagree. “It really is a win-win opportunity, more milk components and lower feed costs. There aren’t many things that can do that.”

For dairy producers, that win-win mindset captures what innovation looks like today: practical, research-driven progress that supports profitability, sustainability and collaboration across the agricultural community.

As Dr. Caputo put it, “When you connect the dots between research, local production and consumer awareness, high oleic soybeans become much more than a feed ingredient. They become part of a more resilient and sustainable food system.”

Quick Tips for Feeding High Oleic Soybeans

Start Smart with Inclusion Rates
Begin around 8–12% of total diet dry matter, or roughly 6–7 pounds per cow per day. Adjust with your nutritionist to balance for energy, protein, and overall diet goals.

Roasting Makes a Difference
Michigan State University research confirms that roasted beans outperform raw for milk fat yield and digestibility. If you can’t roast on-farm, explore mobile roasting services or feed mills equipped with roasting units.

Grind Size Matters
Target a grind size of about 800 microns, similar to soybean meal. Over-grinding can hurt rumen function, while under-grinding limits nutrient availability.

Keep Some ‘Palm Fat’ in the Mix
Removing all supplemental fat isn’t recommended. Leaving a small amount of palmitic acid-enriched supplement in the ration helps complement the oleic acid in high oleic soybeans and maintain balance.

Monitor Milk Components and Cost
Track changes in milk fat, protein and feed efficiency over several weeks. Many farms report both a production boost and a lower cost per hundredweight once diets stabilize.

Collaborate Locally
Work with neighboring soybean growers to source beans directly and reduce trucking costs. Closed-loop models keep feed dollars in the community.

Test and Track Quality
Check roasting consistency with Protein Dispersibility Index (PDI) and Urease Activity. Good roasting equals better bypass protein and digestibility.

Lean on Your Team
As Dr. Adam Lock says, “There’s still a lot of art to the science of feeding cows.” Stay in close touch with your nutritionist and feed advisor to fine-tune the ration as you go.

This article was originally published in the November/December 2025 issue of the Milk Messenger. Subscribe »

The Power of Working Together

Celebrating the International Year of the Cooperative

For more than a century, farmer-owned cooperatives have given dairy producers strength in numbers, stability in uncertain markets and a voice in shaping their own future. The International Year of the Cooperative, as declared by the United Nations, is a chance to reflect on what makes this model so enduring: people coming together not just to market milk, but to build communities, create opportunities and carry forward values that matter as much today as they did generations ago.

What Makes a Cooperative Different?

Every day across the Great Lakes region, hundreds of dairy farm families wake before dawn to care for their cows, their land and their future. On its own, each farm is a family business rooted in care for animals and land, contributing to the fabric of rural communities. Together, through Michigan Milk Producers Association (MMPA), they form something much larger: a cooperative system built on shared ownership and shared purpose.

Unlike investor-driven businesses, cooperatives exist to serve their members. Profits are returned to the farmers who supply the milk, and major decisions are made democratically. It’s a model that has supported farm families for over a century, giving them stability in volatile markets, access to global customers and a stronger voice than they could have alone.

“It’s not just about selling milk,” said MMPA member-owner James Weber. “It’s about shaping the future of our farms by working together.”

What is a Cooperative?
A business model built for people. A cooperative is a business owned and controlled by the people who use its services.

The Seven Principles that Guide Co-ops:
Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education and training • Cooperation among cooperatives • Concern for community

From Farm to Fridge

Once the milk leaves a farm’s bulk tank, the cooperative network takes over. Plant workers, quality assurance teams and the sales experts all play a role in transforming member milk into products that nourish communities.

For Angela Farley, a plant supervisor in Canton, Ohio, the co-op model gives her work deeper meaning. “I know the farmers who own this milk, and I see the families who buy it,” Angela said. “We’re part of the same community.”

That impact is visible everywhere: from gallons of milk in local grocery stores, to innovative dairy drinks fueling athletes in schools, and to dairy ingredients and finished products carrying members’ milk into international markets.

Behind the scenes, the cooperative makes investments no single farm could achieve alone: state-of-the-art processing plants, food safety labs, innovative new dairy products and more.

Why Belong to a Cooperative? Strength in Numbers.
In the early 20th century, dairy farmers faced a challenge: milk spoiled quickly, processors held all the bargaining power, and farmers had little control over price. The cooperative model was the answer. By working together, farmers: secured fair prices, built their own infrastructure and guaranteed a market for every load of milk. Those same reasons still hold true today. 

Cooperation Without Borders

One of the guiding principles of the cooperative model is “cooperation among cooperatives,” the idea that working together strengthens everyone involved. For MMPA this principle comes to life through partnerships both at home and abroad.

In the U.S., collaboration with other farmer-owned cooperatives through involvement in national organizations like the National Council of Farmer Cooperatives, National Milk Producers Federation and others creates efficiencies in processing, marketing and advocacy. By aligning resources, co-ops multiply the impact of their work and ensure members’ voices are amplified beyond their local communities.

Internationally, MMPA has built a unique partnership with Amul, a brand owned by the world’s largest dairy cooperative, Gujarat Co-operative Milk Marketing Federation Limited (GCMMF). The relationship allows milk produced by MMPA’s dairy farmers to be processed in MMPA plants with Amul labels destined for Indian markets throughout the U.S. It provides opportunities that benefit farmers both in the U.S. and India, a reminder that while co-ops operate in different markets, their values are the same.

“Co-ops succeed when they work with one another,” MMPA President & CEO Joe Diglio said. “It’s not about borders, it’s about building strength through cooperation.”

Why Do Cooperatives Matter? A Global Impact.
Across the world, cooperatives play a powerful role in shaping communities and economies: 3 million cooperatives operate in more than 100 countries, 12% of people on Earth belong to a cooperative and nearly 10% of global employment is linked to cooperatives, making them a driving force in the world economy. What unites them all is the same set of seven cooperative principles. The shared values connect dairy producers in the Great Lakes region with workers, farmers and communities around the globe.

Investing in the Next Generation

As MMPA looks toward the future, its commitment to youth and leadership development stands out. Preparing the next generation isn’t just an idea, it’s an investment already underway.

Each year, the co-op provides scholarships that help members’ families and employees pursue higher education. Programs like CORE equip members with knowledge about cooperative structure, governance and the dairy industry. The Young Cooperator program offers emerging leaders the chance to build networks, develop leadership skills and represent their farms within the broader dairy community.

During this year’s annual meeting, member-owner Ashley Kennedy reflected on the opportunities these initiatives create. “The MMPA Young Cooperator program has given me the tools I need to take a future leadership role in the co-op. The investments that MMPA makes in young members like me help strengthen the co-op’s future.”

With programs like these, cooperatives ensure that they will continue to embrace innovation, strengthen partnerships and keep members at the heart of every decision for generations to come. Because cooperatives aren’t just a business model. They are a promise that when people work together, everyone wins.

This article was originally published in the September/October 2025 issue of the Milk Messenger. Subscribe »

Milk Minute: Cooperatives: Working Toward a Common Goal

By Sheila Burkhardt, MMPA Chief Corporate Affairs Officer

In this International Year of Cooperatives, it is fitting to take a moment to acknowledge the role cooperatives have played in our industry and communities while working toward common goals that serve as the foundation of a cooperative.

Cooperatives have adapted and changed over the years, but their commitment to cooperative principles has remained. In looking back at MMPA’s history there are a number of initiatives that we are involved in that keep us focused on that common goal of marketing our members’ milk and aligned with cooperative principles.

Cooperatives such as MMPA place a priority on providing opportunities to member-owners to be involved and informed. MMPA will soon be gearing up for its member meeting season which was kicked off with virtual member briefings in August. This December, members will have the opportunity to attend their District Meeting where they will hear an update on industry and association activities and cast their vote on those who represent them at the district and state level. As a member-owner of MMPA, attending your District meeting is key. It not only provides the opportunity to hear updates, but it also provides an opportunity for Board members and staff to hear from members.

Each March, we bring members together for our Annual Meeting and throughout the year, we offer CORE educational programs focused on key topics. Participating in these member information opportunities helps ensure our cooperative’s success by keeping members informed and engaged. If you are an MMPA member and have not participated in a member meeting or CORE program, we encourage you to do so. There a lot of great things taking place at MMPA and we have a shared goal of utilizing these meetings to highlight those activities and answer questions members may have.

Working toward a common goal is also apparent when we join forces with other cooperatives both nationally and internationally. Our strategic partnership with Gujarat Co-operative Milk Marketing Federation Limited (GCMMF), the largest dairy cooperative in the world, highlights the efforts of our two cooperatives working together to bring Amul branded products made with MMPA milk to Americans. This is an excellent example of our two cooperatives working toward a common goal benefiting dairy farmer members of both cooperatives.

Working with National Milk Producers Federation and the National Council of Farmer Cooperatives allows MMPA to join forces on the national level to work toward common goals that benefit all members. Working collectively on issues such as those impacting farm labor, nutrition, animal health, etc. has a much bigger impact through our collective efforts.

One of the principles of a cooperative is concern for community. At MMPA, we are proud of our work with the food bank system, our support of 4-H and FFA programs, and the college scholarships we make available to our members to name a few. Our sustainability initiatives have continued to grow and evolve on both the plant and farm level, all demonstrating our shared commitment to the communities we live and work in.

The theme designated by the United Nations for the International Year of the Cooperative is “cooperatives build a better world.” It is a fitting theme as demonstrated by the collective work of cooperatives, including MMPA, who all work on behalf of their member-owners toward a common goal.

This article was originally published in the September/October 2025 issue of the Milk Messenger. Subscribe »

Quality Watch: How Can You Keep Milk Quality a Top Priority This Fall?

Ben Chapin

MMPA Member Services Director

MMPA members have a long-storied history of producing top quality milk across the Midwest. I’ve always admired the membership’s dedication towards continuous improvement and progressiveness within the dairy industry. Of course this doesn’t come without challenges. As we work our way out of the summer heat and humidity, I think farmers and cows alike are breathing a sigh of relief.

With much of the focus now shifting to fall harvest, it is important not to lose sight of the quality of the milk coming off the farm. There is a lot of value in what you produce, and it is integral for marketability to our customers. It has been your quality milk that opened the doors to new partners and created sustaining relationships with our customers.

Take the time to schedule preventative maintenance throughout your milking and cooling systems and take advantage of the MMPA services that are accessible to you. Your field staff are available to assist with milking and wash system diagnostics and analysis, herd tests and on-farm milker training schools. The MMPA lab can assist in culturing, running special bacteria counts and trouble shooting. Also, don’t forget the Farm Supply Store carries a wide array of products that help support milk quality.

Christy Dinsmoore

MMPA Area Supervisor

Michigan may not have hit 100°F this summer, but the heat and humidity sure made it feel like we did. Hot weather stresses cows’ immune systems and increases bacteria in their environment, two big reasons Somatic Cell Count tends to rise.

You can’t control the weather, but you can control mastitis management practices on your farm. Lost premiums and deductions are just the beginning of what mastitis costs your farm.

Focus on four key areas:

  • Identify infected cows: Pre-strip during udder prep to catch clinical cases. Use DHIA data or set up a herd test with your field representative to find subclinical cases. California Mastitis Test (CMT) is easy to add to fresh cow checks. Work with your vet to set up treatment protocols.
  • Prevent new infections: Keep bedding clean and dry across all cow groups. Refresh your milker team on proper protocols and review dry-off procedures. Start planning facility upgrades for next summer’s heat.
  • Maintain milking equipment: Regular maintenance matters. Check vacuum regulators, clean pulsators and replace rubber parts on schedule.
  • Think ahead for winter: Prep facilities and plan for cow comfort now. Consider switching to winter teat dips by October to prevent teat skin chapping.

Steve Lehman

MMPA Raw Milk Compliance Manager

Raw milk quality has been the foundation that has allowed MMPA to build a strong customer base for raw and manufactured products being sold to dairy food companies around the world. High-quality milk has helped retain long-term customers while attracting new ones seeking premium products.

Ensuring top milk quality doesn’t have to be complicated. Regularly clean compressor condensers, especially in hot weather, and flush the plate cooler to remove iron and water scale. Inspect the bulk tank with a light before milking begins. During wash cycles, walk through the parlor to confirm proper water flow, functioning air injectors, no air leaks and no system trapping. Check chemical barrels to ensure adequate supply and usage, and verify that water temperatures are hot enough for effective cleaning.

A valuable tool is a recording thermometer installed downstream from the plate cooler. The data it provides offers key insights into milking and washing performance, helping identify potential issues early. By staying proactive and attentive, producers can uphold the exceptional milk quality that continues to drive MMPA’s growth and reputation.

This article was originally published in the September/October 2025 issue of the Milk Messenger. Subscribe »

A New Era for Dairy at MSU

Inside the Michigan State University Dairy Teaching and Research Center

The brand-new Michigan State University (MSU) Dairy Teaching and Research Center is buzzing with anticipation and energy. The facility, years in the making, represents a once-in-a-generation investment in Michigan’s dairy industry. For decades, the old MSU dairy served students, faculty and producers well, but it had been stretched far beyond its limits. Now, the new center is poised to open its doors, providing unparalleled opportunities for education, research and innovation that will shape the future of dairy in Michigan and across the country.

Building for the Future

For years, the idea of replacing MSU’s aging dairy facility floated around campus and industry conversations, but it never quite gained traction. That changed when the right people, the right funding and the right moment came together.

“When I started at MSU in 1997, the dairy was already old,” Dr. George Smith, Director of Michigan State University AgBioResearch, said with a smile. “People who worked there in the ’70s thought it was outdated back then, and their kids and grandkids came back decades later and said the same thing. But this time, the stars aligned.”

That alignment came from multiple directions; Michigan legislators who understood the economic power of dairy, industry leaders who championed the vision, and university administrators who prioritized making it happen. The result is a state-of-the-art teaching and research center designed to strengthen Michigan’s role as a leader in dairy production and innovation.

“Dairy is Michigan’s number one agricultural sector,” Dr. Smith explained. “This facility is about positioning MSU, and the state, to meet the challenges ahead. From workforce development to sustainability to cutting-edge research, it’s an investment in the future of our industry.”

And that vision shows up in every corner of the new center. Designed to house 688 cows and equipped with advanced automation, robotic milking systems and integrated environmental technologies, the facility is built to handle today’s needs while staying nimble enough to adapt for decades to come. Dr. Barry Bradford, the Clinton E. Meadows Endowed Chair in Dairy Management and Nutrition at MSU, explained that flexibility was one of their top priorities during the planning process.

Dr. Bradford described, “Our mantra throughout the project was, ‘Can we build it to do both?’” “We knew the old dairy lasted more than 60 years. This one needs to be able to support research questions we can’t even predict yet.”

From wide, two-way alleys to divided holding pens, every detail is meant to make research easier while also mimicking real-world commercial dairy conditions. The design allows researchers to study cow behavior, feeding strategies and new technologies in ways that reflect exactly what producers face on their own farms.

A Living Laboratory

The new dairy isn’t just bigger, it’s built to answer the questions that matter most to farmers. In the past, MSU researchers often had to wait years to start projects because there simply wasn’t enough space or access to cows. Now, with room for replicated free-stall pens, robotic systems and advanced sensors throughout the facility, those delays are gone.

“We can finally ask applied questions at a scale that really matters to producers,” Dr. Bradford said. “Take something like cow brushes, producers love them, cows love them, but we’ve never had data showing if they actually pay for themselves. Now we can run controlled trials with five pens using them and five without to measure the impact.”

That ability to replicate pens and isolate variables opens the door for research on everything from feed efficiency to cow comfort to environmental sustainability. And the integration with MSU’s anaerobic digester makes the facility especially unique.

“We want to create circularity in the dairy economy,” Dr. Smith stated. “Farmers shouldn’t just get paid for milk. By exploring renewable energy and nutrient recovery, we’re developing models that could give producers entirely new revenue streams.”

This connection to sustainability runs throughout the dairy’s design. From automated sand separation to water-efficient smart soakers that spray cows only when they’re present at the feed bunk, every system is optimized to conserve resources while improving animal welfare. Researchers will also collect detailed data on energy, water, methane emissions and other key metrics, giving producers access to real-world numbers that can help inform better on-farm decisions.

And while the technology is impressive, Dr. Bradford emphasized that the goal wasn’t just to build a flashy barn. “We designed this place to look and feel like a commercial dairy,” he explained. “That makes our data more believable, but it also prepares students for real-world work after they leave MSU.”

Inspiring the Next Generation

Perhaps one of the most exciting impacts of the new facility is on education. Built with two classrooms on-site and designed to host hands-on labs, workshops and tours, the dairy is expected to draw students from across the country, and it already has.

“In the past year, we’ve seen students from across the country come visit the dairy program,” Dr. Bradford shared. “The facility gets people’s attention, and once they see the opportunities here, they want to be part of it.”

That attention isn’t just coming from future dairy producers. The center is designed to bring together students and faculty from multiple disciplines, veterinary medicine, agricultural engineering, economics, environmental science and more, to work side by side on complex dairy challenges.

“The dairy industry is interconnected,” Dr. Smith explained. “From feed and animal care to renewable energy and data science, we need experts from all areas working together. This facility finally gives us the space and tools to make that collaboration possible.”

Outreach is also a priority. The facility includes a visitor center with interactive displays and a glass viewing area where guests can watch cows being milked. Plans are underway to host open houses, school tours and hands-on events, helping connect the public with modern dairy practices.

But at the heart of all of this is MSU’s commitment to Michigan producers. Dr. Bradford summed it up simply, “If I could invite every Michigan dairy farmer to walk through, I’d want them to know this: MSU is here to help you find solutions to your real problems. That’s why this facility exists.”

Looking Ahead

The first cows moved in this summer, and the excitement around the facility is only growing. While operations are still ramping up, the team is already planning a grand opening and ribbon-cutting ceremony for spring 2026, when producers, legislators and the public will officially celebrate this milestone for Michigan’s dairy community.

“This facility is a testimony to MSU’s commitment to Michigan’s dairy industry,” Dr. Smith said. “It’s a sizable investment, but we’re confident it will pay off for producers, students and the future of dairy in our state.”

Dr. Smith also expressed deep gratitude to the Michigan Milk Producers Association and its members for helping make the vision a reality.

“This project wouldn’t have happened without MMPA’s leadership and support,” he said. “From advocating with elected officials to championing the importance of this investment for Michigan agriculture, MMPA played a critical role in bringing this facility to life.”

With the partnership between MSU and Michigan’s dairy producers stronger than ever, the new MSU Dairy Teaching and Research Center is set to drive innovation, education and opportunity for decades to come.

5 Things You Should Know About the New MSU Dairy

  1. It’s One of the Largest University Dairies in the Country
    The new facility houses 688 cows, putting MSU in the same league as Cornell and the University of Florida, with the added advantage of being just minutes from campus for easy student access.
  2. Cutting-Edge Research Will Happen Here
    From cow behavior and feed efficiency to environmental sustainability and renewable energy, researchers can now study real-world, producer-focused challenges at a scale that mirrors commercial dairies.
  3. Smarter Systems and Automation
    With robotic milkers, smart soakers that spray cows only when they’re at the bunk and advanced automation for lighting, ventilation and manure management, the dairy is one of the most automated research barns in the U.S.
  4. A Hub for Hands-On Learning
    Two classrooms on-site and a design built for labs and workshops mean more opportunities for students, from future producers to veterinarians, engineers and sustainability experts, to learn on real dairy systems.
  5. Innovation Meets Sustainability
    The facility connects directly to MSU’s anaerobic digester, turning manure into renewable energy while exploring cost-effective nutrient recovery technologies that could open new revenue streams for farmers.

This article was originally published in the September/October 2025 issue of the Milk Messenger. Subscribe »

Sustainability Spotlight: Tom Cook

MMPA is committed to cooperative social responsibility and sustainable business practices throughout our entire supply chain. At the farm level, MMPA members are also on a sustainability journey. We’re checking in with a handful of member farmers leading the charge with this sustainability spotlight series. 

Tom Cook

Fourth-generation dairy farmer Tom Cook doesn’t see sustainability as a trend, it’s a way of life built on decades of hard work, family values and a deep respect for the land. Farming in Pewamo, Michigan, Tom has been operating Cook’s Dairy Farm alongside his wife and three children for the past 27 years. In 1999 after his father fell terminally ill, Tom stepped up to take over the family farm growing the herd from 120 cows milked in a conventional system, into a 300-milking cow pasture-based dairy with seasonal calving.

Tom explains, “I am one of seven children in my family and after my dad told us about his cancer, I had decided to give the opportunity to take over the family dairy business another shot.”

With his children active in agriculture and showing interest in farm life, Tom sees his role as both a caretaker and a mentor, working to create a farm that is resilient, profitable and sustainable.

Maximizing the Land

A key component of Tom’s success has been his innovative cropping system. On his operation, double cropping plays a vital role in maximizing forage production without acquiring additional land. By carefully planning rotations and using every acre to its fullest, Tom ensures a steady feed supply for his herd while maintaining soil health.

“I am pretty aggressive on double cropping and doing cover crops in my rotation to attain more forage without having to acquire more land,” Tom explains. “We grow a mix of crops including cowpeas, sorghum-sudangrass, forage oats and winter triticale, strategically rotating them across fields to make the most of each season’s growing potential.”

Another cornerstone of Tom’s operation is his rotational grazing system. His 36 paddocks support a carefully managed schedule where milk cows and heifers rotate through 230 acres of pasture from mid-April through October.

While grazing requires a unique geographic setup and more daily management than conventional systems, Tom believes the benefits far outweigh the challenges.

“I may not have the same milk production as conventional dairies today,” Tom admits, “but I’d like to think I have the profitability, and that’s what matters. Utilizing a grazing system has allowed my profits to stay positive when other dairies my size have had to either get bigger or sacrifice their margins.”

But the grazing is about more than just feed efficiency for the Cooks, it has also created a safer, more inclusive environment for his family.

“We’ve been grazing for 25 out of the 27 years we’ve farmed here,” Tom says. “Those first two years were conventional, and I think grazing has allowed the family to be more involved. In a confinement system with more mechanical intervention, it may not have been as safe for the kids. But when you’re walking out in the pasture or on the quad/Gator, it’s a much friendlier environment for them to help out.”

Tom’s sustainability philosophy extends well beyond the barn. Over the years, he has partnered with MMPA, the Natural Resources Conservation Service (NRCS) and The Nature Conservancy to implement projects that improve soil, water and pasture management.

With the help of cost-share programs, Tom has installed manure pits, pasture fencing, settling ponds and filtration areas designed to reduce runoff and protect nearby waterways.

“In 2007, I spent over half a million dollars capturing everything and pumping it into a one-and-a-half-million-gallon concrete pit,” Tom recalls. “NRCS helped cost-share the project, which made it possible to build a proper storage facility.”

Working with MMPA’s Feed in Focus program and The Nature Conservancy, Tom has also implemented a silage bunker runoff management system that filters and redirects water safely.

“If it weren’t for MMPA and The Nature Conservancy, I wouldn’t have the silage bunker runoff program we have today,” Tom says.

Looking forward, Tom is exploring GPS collars and other grazing technologies to optimize pasture use.

KEYWORD

High Oleic Soybeans: High oleic soybeans are soybean varieties bred to produce oil with a high concentration of oleic acid, a monounsaturated fat, typically 70% or more. Standard soybeans contain high levels of linoleic acid that can reduce milk fat when used in the ration. By contrast, high-oleic beans have a fattier acid profile, but much lower linoleic acid, which helps promote higher milk fat production and can help lower feed costs.

Nutrient Management: The practice of managing the rate, source, placement and timing of plant nutrients and soil amendments to maximize plant health and productivity while minimizing environmental impacts. This involves developing a nutrient management plan that considers all sources of nutrients, including commercial fertilizers, manure and other organic by-products, to optimize nutrient use efficiency and minimize potential risks to water and air quality.

SOURCE: U.S. Department of Agriculture

FARM

Cook’s Dairy Farm
Pewamo, Michigan

HERD

300 milking cows

LAND

660 acres of pasture (230) corn, soybeans, wheat, sorghum-sudangrass, cowpeas, forage, oats and triticale

VERIFICATIONS

FARM Animal Care
FARM Environmental Stewardship and Comprehensive Nutrient Management Plan

This article was originally published in the September/October 2025 issue of the Milk Messenger. Subscribe »

You gave us your best shots: 2025 MMPA photo contest results

Selected from over 70 entries, the five winning photographs from MMPA’s eighth annual photo contest capture beautiful scenes on dairy farms throughout the Great Lakes region.

In this year’s contest, there were five awards given: first, second and third place judged by a panel of judges, along with a people’s choice award determined by public voting and a staff choice award, the favorite photo among MMPA employees.

1st Place

Photographer: Julia Troyer
Photo Title: The Heavens declare the works of His hands
Hometown: Laotto, Indiana

2nd Place

Photographer: Amanda Story
Photo Title: Harvest Evening
Hometown: Ithaca, Michigan

3rd Place

Photographer: Julia Troyer
Photo Title: New Morning, New Baby
Hometown: Laotto, Indiana

People’s Choice Award

Photographer: Liam Edwards
Photo Title: Northern Lights, Rural Nights
Hometown: Allegan, Michigan

Staff Choice Award

Photographer: Madeline Frahm
Photo Title: The Best Way to Start Your Day
Hometown: Reese, Michigan

Milk Minute: Food Safety and Quality: A Shared Commitment to Excellence

By Sudeep Jain, MMPA Director of Quality 

At MMPA, quality is our number one core value. And for us, it’s not just a slogan, it’s a deeply held value that guides every decision we make, from the production floor to the boardroom. We also understand that the safety and quality of our products are only as strong as our weakest link. That’s why we invest in every part of the process, ensuring that no detail is overlooked, and no team member is left behind.

A cornerstone of our food quality and safety program is our commitment to the Global Food Safety Initiative’s Safe Quality Food (SQF) audit program. Every one of our plants undergoes this audit on a yearly basis. This audit evaluates infrastructure, practices, policies and behaviors in a food production facility against the SQF Code, a globally recognized standard. This standard is respected and recognized by our customers who use this as a tool to assess their vendors and the comprehensive process holds MMPA accountable for maintaining the highest standards.

This year, our plants in Canton, Ohio, and Constantine and Ovid, Michigan, all received Excellent scores with Canton receiving 100% for food safety and 98% for food quality; Constantine receiving 100% in both categories; and Ovid receiving 99% for food safety and 100% for food quality.

This success did not happen by chance. It was a result of the hard work of our people. We are fortunate to have smart, dedicated individuals working across all our facilities. Intelligence alone isn’t enough though, we must empower our teams with the right resources, tools and knowledge. When we enable our people to excel, we elevate the entire organization. Training, mentorship and access to cutting-edge technology are all part of our strategy to build a culture of continuous improvement. Examples of this are our investment in upgrading our plants’ infrastructure and investment in technology.

Teamwork is the key to any success and nowhere is that more evident than in our approach to the SQF audit. Collaboration across various departments in Canton, Ohio, and with teams across the organization ensured that best practices are shared, and challenges are addressed collectively. We streamlined decision making and provided the required resources to teams. We used collaboration tools to streamline communication, organize data and manage workstreams efficiently.

From sanitation crews to the plant manager, quality assurance to customer service, and from finance to the dispatch team, everyone plays a vital role in delivering safe, high-quality food to our customers. Their dedication was very visible during the audit and approved in the form of a good score by the independent auditor.

We are proud of this team and the culture we’ve built together. And with the right people, tools and mindset, we’re confident in our ability to uphold that mission every single day. We are replicating this successful model in our other facilities as they prepare for their audits. Afterall, at MMPA, food safety and quality aren’t just a requirement, it’s a shared commitment to excellence.

This article was originally published in the July/August 2025 issue of the Milk Messenger. Subscribe »

Quality Watch: How can in-field technology advance farm practices?

Rachel Rogers

MMPA Sustainability Coordinator

Producers that are looking to gain efficiency in the field may turn to precision nutrient management practices, whether it be decreasing fertilizer use, better manure application or improving overall soil health. A potential barrier to the implementation of these advanced practices is financing, but there are several programs available that producers can leverage.

The Natural Resource Conservation Service (NRCS) offers a voluntary conservation program, the Environmental Quality Incentives Program (EQIP), where eligible producers can receive cost-share payments. Your local NRCS office can help with the application process and work with you to develop a conservation plan based on the needs of your operation.

MMPA has also offered programs with cost-share incentives for advanced nutrient management. In the past, we have seen practices such as soil sampling, variable-rate nitrogen application and yield monitoring systems. Enrollment announcements for these programs will be shared online and at membership meetings. You can also reach out directly to me, Rachel.rogers@nullmimilk.com, with questions or for more information.

Brent Nicol, CCA

Agriculture Conservation Practitioner, The Nature Conservancy

Effective nutrient management starts with understanding what’s already in your soil. That’s why soil sampling is the foundation of any well-informed Nutrient Management Plan (NMP). A quality soil sample gives you a clear picture of nutrient levels, pH, and other key factors that influence crop response and fertilizer efficiency.

There are several ways to approach sampling, and the best method depends on your goals. Grid sampling is ideal for precision management, offering a detailed view of field variability that can drive variable-rate applications. Zone sampling (based on soil type, yield data, or topography) can be a cost-effective way to capture variability across larger areas. For some operations, traditional composite sampling may still be appropriate. The important thing is to be consistent in how and when you sample, and to use a lab you trust for accurate results.

Once you have your soil test data, you can make informed decisions about what nutrients are truly needed and in what amounts. This helps support yield goals, reduce input costs, and minimize nutrient losses to the environment. A well-built NMP starts here, using your own field data to guide smarter, more efficient decisions throughout the season.

Brian DeMann

MMPA Board Member

As dairy farmers, we operate in ways that maximize our return on investment. Over the last 10 years, we’ve trialed and implemented precision agriculture (ag) equipment and practices on our farm. It’s a process you can gradually adopt and utilize.

Start by identifying an area in crop production or nutrient management that you believe could perform better. Ask yourself: Could precision ag improve this?

Precision ag has brought labor efficiency, easier documentation and recordkeeping, reduced fuel, fertilizer, seed and water costs, and increased our crop yields.

Find a dealer that offers strong customer support, they can help with the initial setup and troubleshoot any issues that arise. Talk to neighboring and fellow farmers who may already be using precision ag technologies. If you choose similar equipment, you’ll be able to help each other out with questions and solutions.

Maybe owning the equipment doesn’t make sense for your operation. You can still benefit from these technologies by working with custom applicators who use precision ag and can deliver similar returns.

Precision ag is changing the way we stay sustainable and successful for the good.

This article was originally published in the July/August 2025 issue of the Milk Messenger. Subscribe »

Meet MMPA’s 2025 Interns

Each year, MMPA welcomes a group of interns who bring fresh perspectives, energy and a passion for their work. Whether they’re gaining experience in quality assurance, field services or accounting, these students play an important role in helping us serve our members and carry out our mission. Their time with MMPA is more than just a summer job, it’s a chance to apply classroom knowledge in real-world settings, explore potential career paths in agriculture and connect with cooperative members and staff. In the following profiles, meet the talented interns who are making a difference at MMPA this summer.

MMPA's 2025 Intern Jack Holland at MMPA's office

Jack Holland

Northville, Michigan

Internship: Accounting Internship
College: Michigan State University
Year In School: Completed Junior Year
Major: Accounting
Dream Job: Professional Poker Player

What previous experience did you have that helped prepare you for your internship?
While I didn’t have prior work experience in accounting, my academic background prepared me for this internship. Through courses like Financial Accounting, Managerial Accounting, and an introduction to Microsoft Excel, I developed a foundation in accounting principles and learned how to apply them in real scenarios.

How did this MMPA internship experience fit into your future career goals?
After graduation, I plan to pursue a career in public accounting, specifically in audit. This internship has been a perfect fit for my career goals, as it provided experience in the field and allowed me to apply the concepts I’ve learned in the classroom to real scenarios. I’ve developed a range of technical accounting skills and improved my attention to detail. These experiences have not only reinforced my interest in accounting but also equipped me with the foundational tools I need to succeed in the profession.

What do you like most about working in the dairy industry?
One of my favorite things about working in the dairy industry is product diversification. Prior to my first day, I assumed MMPA only dealt with milk, so discovering how all the various products are made was interesting. Learning how multiple ingredients and plants interact with each other was something completely new to me. Having the opportunity to visit both the farms and the plants offered a fascinating, behind the scenes look at the operation.

What was your favorite experience working as an MMPA intern?
My favorite experience working as an intern was interacting with all the fantastic people of MMPA. I looked forward to coming into work, knowing I was going to have the chance to learn from a great team. Getting answers to my questions from Jeannie Strain and Therese Tierney—from work details to career advice—proved to be so valuable.

MMPA's 2025 Intern Suchismita Roy

Suchismita Roy

Farakka, India

Internship: Quality Intern
College: University of Minnesota
Year in School: 4th Year PhD Candidate
Major: Food Science
Dream Job: Working in R&D for dairy ingredients

What previous experience did you have that helped prepare you for your internship?
I have undergraduate and master’s degrees in dairy processing which enabled me to understand the operation of the dairy plants. I work as a graduate research assistant for the Midwest Dairy Foods Research Center at the University of Minnesota. My PhD thesis is based on modification of whey protein to improve their functionality. All these experiences have improved my knowledge of dairy science and manufacturing and prepared me for getting a hands-on experience during this internship.

How did this MMPA internship experience fit into your future career goals?
During my PhD I have been working in the lab scale and pilot scale production. Most of my research is done in the lab and in a very small scale. I wanted hands-on experience in a larger manufacturing unit. MMPA has given me the opportunity to learn and work directly with the production team. This experience will give me the opportunity to apply my theoretical knowledge in a larger scale production.

What do you like most about working in the dairy industry?
The dairy industry is catering to the nutritional needs of the population including infants and elderly. I am pretty fascinated by the way a simple ingredient milk is converted to a variety of products and ingredients. I like the collective effort of dairy farmers, manufacturers, scientists and academia in the dairy field behind feeding the population and would like to be a part of it in the future.

What was your favorite experience working as an MMPA intern?
My favorite experience at MMPA is that people are so passionate about their work and are ready to answer any questions I have. All the employees are approachable and open to discussion about further improvements.

MMPA's 2025 Intern Mason Hargreaves at MMPA's office

Mason Hargreaves

Brighton, Michigan

Internship: IT Intern
College: Eastern Michigan University
Year in School: 4th year
Major: Cyber Security
Dream Job: Bilingual Cyber Security speaking Japanese

What previous experience did you have that helped prepare you for your internship?
I’ve worked another internship, prior to this one – I had the wonderful opportunity to do a summer internship at my high school in Brighton, which allowed me to learn the fundamentals of how to work a job in IT. It taught me basic troubleshooting, how to deal with people and how to set machines up. It was a really fun experience and solidified my aspirations of working in IT.

How did this MMPA internship experience fit into your future career goals?
This internship is an absolutely excellent fit for my future career goals. Not only did it solidify my knowledge and give me more confidence in the field, it also has improved my skills in such a short time that absolutely can’t be replicated by just going to school and taking classes. It has also inspired me to work on some IT certifications, which I am pursuing at this time.

What do you like most about working in the dairy industry?
To be honest, I find the process itself very interesting – the dairy processing, and the milk transportation. Some of it goes over my head (like the specifics behind the milk testing) but overall, I find the process to be very cool and interesting to watch it all come together.

What was your favorite experience working as an MMPA intern?
My favorite experience is honestly just the day-to-day. Everyone on the team is extremely fun to work with, and it’s reassuring to know that they are behind me because I can often pick their brains about some problem I’m struggling with – that’s what I like so much about it. This day-to-day experience has been a complete blast and I’m so grateful for the experience.

MMPA's 2025 Intern Andrew Caldemeyer

Andrew Caldemeyer

Evansville, Indiana

Internship: Food Systems Fellowship
College: MSU-College of Veterinary Medicine
Year in School: Rising 2nd Year
Major: Doctor of Veterinary Medicine
Dream Job: Large/Food Animal Veterinarian

What previous experience did you have that helped prepare you for your internship?
I showed several species of animals throughout my time in 4-H, and I would always investigate industry standards and requirements in order to ensure the highest level of productivity and wellbeing of our animals to increase my level of stockmanship and showmanship. This internship is allowing me to do the same thing for dairy herds in order to inform farmers of the best management protocols they need to utilize on their farms.

How did this MMPA internship experience fit into your future career goals?
I aspire to be a large animal veterinarian, and my dairy experience before this internship was limited. Having the opportunity to immerse myself in the dairy industry this summer will give me great insights into the motivations and challenges of the dairy producers that will one day be my clients as I work to help them meet their production and animal health needs.

What do you like most about working in the dairy industry?
I like how connected the whole dairy industry is. Aside from the MMPA Field Representatives I have been working with, I have had the opportunity to network with and learn from milk haulers, MDARD staff, laboratory professionals, quality assurance professionals, bovine veterinarians, dairy producers and so many others.

What was your favorite experience working as an MMPA intern?
My favorite experience so far has been doing herd health tests during morning milkings and learning every single name of each cow that passed through the parlor all while collecting samples to help drive improvement of milk quality for dedicated dairy farmers.

This article was originally published in the July/August 2025 issue of the Milk Messenger. Subscribe »

Sustainability Spotlight: Fowler Dairy Farm

MMPA is committed to cooperative social responsibility and sustainable business practices throughout our entire supply chain. At the farm level, MMPA members are also on a sustainability journey. We’re checking in with a handful of member farmers leading the charge with this sustainability spotlight series. 

The Fowler family practices sustainability on Fowler Dairy Farm with the high oleic soybean roaster they are seen standing in front of.

Ben, Rodney and Robert Fowler

First-generation dairy farmers Rodney and Robert Fowler aren’t afraid to challenge convention. The two brothers, along with Rodney’s son Ben, operate a progressive dairy farm in Chesaning, Michigan, where innovation and sustainability are always top of mind. What began just before Rodney’s 15th birthday with the calving of their first heifer has since evolved into a thriving dairy business, supporting over three families, 200 cows and a vision that never stops moving forward.

The Fowlers are always trying new things to run their operation as efficiently as possible. “We’re not smarter than anybody else,” Robert says modestly. “But we work hard at doing the right thing at the right time, and we’re always learning.”

One of their first significant changes to tackle labor challenges was the installation of four Lely A4 robotic milkers 10 years ago. Their original setup, stanchions converted to a double-eight parlor, is now a labor-saving robotic system that milks cows more efficiently and more frequently while improving cow care. This past November they made the upgrade to the latest Lely A5 models.
“The upgrade in models alone has saved us 40 seconds of milking time per cow and allowed high-producing fresh cows to be milked four to five times a day, improving animal comfort and milk production,” stated Rodney.

Shortly after the robots were installed, the Fowlers increased their focus on how they could raise healthier heifers. Rodney explains, “In 2017 we installed robotic calf feeders in the old stanchion barn. The ceilings were too low and we struggled with ventilation, so in 2021 we built a new barn for the calves.” Robert adds, “The goal was to raise better heifers, and that’s why we built the barn, for a healthier calf, and in two years a healthier cow.”

Their approach is labor-efficient too. With only Rodney, Robert and Ben, full-time employee Brad of 25 years, their mother and a part-time calf feeder making up the labor force, automation is critical to their continued success.

Looking to the future, Ben hopes the farm will grow, but acknowledges it hinges on labor availability, “In 15 years I would like to grow the dairy, but it depends on labor. My dad and uncle may want to slow down and I’ll have to consider what can be done with one or two workers.”

“We want to still be a dairy farm in 15 years,” Robert adds, noting plans to add an automated Lely Vector feeding system and automatic alley scrapers to continue improving efficiency.

One of the most impactful operational improvements has been the installation of their soybean roaster. About a year and a half ago they started roasting high-oleic soybeans, a cost-effective and more sustainable alternative to imported palm fat.

“If we weren’t feeding roasted beans, we wouldn’t be getting over 4% butterfat and 100 pounds of milk per cow,” Rodney says.

Along with the roasted beans being included in the cows partial mixed ration (PMR), they are also targeted to individual cows based on need.

“The robotic milkers evaluate each cow’s production and dispense beans accordingly, some receive up to six to eight pounds per day, while about 60 cows don’t receive any at all,” Rodney explains.

They’ve even optimized the roasting process, cutting the energy demand from a 24 hour per day roller mill to just 40 minutes of operation every three days.

“Our goal is to get the most out of every resource,” Rodney explains. “Whether it’s a cow, a half-acre or a full acre of land, we’re not okay with average. We aim to be in the top 25 percent of producers.”

With sandy soils and a desire to improve crop yields, the Fowlers have embraced cover cropping to build healthier soils.

While pest pressures from slugs and seed corn maggots have created learning curves, Robert remains focused, “It’s about doing a better job than we did last week, every year. We’re always grabbing at the short straws, learning when to manage and when to let go.”

They’re also strategic about nutrient management, spreading manure across over 500 acres rather than concentrating it.

“We measure organic matter, soil fertility and we’re doing a better job with manure use across more land,” Robert says. “That helps us make a big difference, not just on our farm but across the ecosystem.”

As first-generation farmers, the Fowlers say their biggest advantage is not being tied to tradition.

“We didn’t have a grandpa telling us how it was always done,” Rodney states. “Don’t do stuff the same. Question everything.”

Robert echoes that sentiment, “Quit doing it the way you were, be open to change. If you’re forced to change, roll with it and learn what you can.”

The Fowlers are consistently questioning how they can change to be better than they have been.

“We know that average isn’t good enough,” Rodney explains. “If we stay still, average will catch up to us. That’s why we push, whether it’s milk per cow, protein per acre or tons per square foot. You’ve got to define your goals and go after them,” Robert adds.

They often experiment on a small scale before implementing large changes and value their relationship with organizations like The Nature Conservancy, through their involvement in Feed in Focus, and the Natural Resources Conservation Service.

“We keep the records they need, and they help us improve. It’s a win-win,” Robert says. “We want to work with anyone who wants to make farming better.”

The Fowlers are open to any new ideas on ways they can keep improving their operation and be a sustainable business that is around for years to come.

“We’re doing everything we know to the best of our ability with the resources we have,” says Robert. “And if someone knows a better way, if it’s viable, we’re all ears.”

KEYWORD

High Oleic Soybeans: High oleic soybeans are soybean varieties bred to produce oil with a high concentration of oleic acid, a monounsaturated fat, typically 70% or more. Standard soybeans contain high levels of linoleic acid that can reduce milk fat when used in the ration. By contrast, high-oleic beans have a fattier acid profile, but much lower linoleic acid, which helps promote higher milk fat production and can help lower feed costs.

Nutrient Management: The practice of managing the rate, source, placement and timing of plant nutrients and soil amendments to maximize plant health and productivity while minimizing environmental impacts. This involves developing a nutrient management plan that considers all sources of nutrients, including commercial fertilizers, manure and other organic by-products, to optimize nutrient use efficiency and minimize potential risks to water and air quality.

SOURCE: U.S. Department of Agriculture

FARM

Fowler Dairy Farm
Chesaning, Michigan

HERD

200 milking cows

LAND

1250 acres of corn, soybeans, wheat, rye, alfalfa and oats

VERIFICATIONS

FARM Animal Care and
FARM Environmental Stewardship

This article was originally published in the July/August 2025 issue of the Milk Messenger. Subscribe »

Leading with Humility

Sheila Burkhardt, MMPA Chief Corporate Affairs Office, recipient of the 2025 Michigan Dairy Industry Service Award

In every industry, there are individuals whose contributions extend far beyond their job titles, those that shape the course of progress, lift up others and leave a legacy of excellence. In Michigan’s dairy industry, that is Sheila Burkhardt.

This year, Sheila was named the recipient of the 2025 Michigan Dairy Industry Service Award at the Michigan Dairy Industry Conference. A recognition that reflects nearly four decades of unwavering dedication, visionary leadership and humble service to Michigan’s dairy industry.

Raised on her family’s dairy farm in Lowell, Michigan, Sheila and her three siblings developed a firsthand understanding of the grit and commitment it takes to be a dairy farmer from doing chores, feeding calves and milking cows. This hands-on experience is what helps Sheila better understand MMPA’s members and meet their needs.

“I understand the work ethic that farmers have and that’s where I learned a lot of the responsibility that goes with operating a dairy farm,” Sheila explains. “I have a lot of respect for dairy farmers and the work they do every day. The ability to work for them and help make a difference is what keeps me going. I feel fortunate to be working in an industry that I grew up in and have a deep appreciation for.”

Though she chose not to return to the farm after college, Sheila’s path never strayed far from its influence. After graduating with a degree in agricultural communications from Michigan State University, Sheila joined MABC-Select Sires. Just seven months later, a connection through 4-H led her to an opening at MMPA.

Sheila Burkhardt standing in front of dairy cows in recognition of receiving industry service award.

“4-H exposed me to so many different things in the industry that I probably would not have had the opportunity to experience without the program,” Sheila describes. “In addition to growing up on an MMPA member farm, I was further introduced to MMPA through participation in the MMPA 4-H Milk Marketing Tour when it was held at the Southfield MMPA office. My involvement through 4-H helped lead me to the position at MMPA.”

In 1988, then General Manager, Walt Wosje, hired Sheila to lead what was essentially a one-person Member Relations department, with an administrative assistant by her side.

“Shortly after I became General Manager of MMPA, the Director of Member Relations & Public Affairs retired,” stated Walt. “I was faced with hiring a new person for this very important position. I did not want to miss on this critical appointment. The attributes I was looking for was a person with youth (for longevity in the position), energy, a bright personality, knowledge of the dairy industry and dedication to the company. After interviewing several candidates, it was very apparent to me that Sheila was the person who checked all the boxes. It was an absolute pleasure to work with Sheila. She is a “top notch” person in all respects. I congratulate her in receiving the 2025 Michigan Dairy Service Award.”

Sheila recalls, “When I started, we had 12 districts and 60 locals, which all had in-person meetings that were organized through phone and mail correspondence. There weren’t any computers or email at the time, yet organizing over 100 member meetings in a year was not unusual.”

Her position also included organizing various member educational programs, working through legislative issues, and at the time managing the weekly industry update radio show with the Michigan Farm Radio Network.

Over the years, Sheila’s career grew alongside the cooperative. Her position evolved to incorporate work with communications and the member services team. Today, she serves as secretary on the board of directors and remains deeply involved in government relations, legislative work and industry strategy.

Reflecting on that evolution, she says, “Learning about the legislative side of my responsibilities, I basically just had to jump in and learn from the resources that were available at the time. There wasn’t any internet to look things up or emails to ask questions.”

Many of the resources are those she continues to turn to today, including the National Milk Producers Federation and other groups who helped her understand the impact of legislative issues on dairy producers and how to create change. It marked the beginning of Sheila forming relationships and partners that would go on to define her career and make her the industry titan she is today.

“Over the years I have had the opportunity to work with MMPA general managers/President/CEOs who have been great mentors for me – from Walt Wosje and John Dilland to Joe Diglio. They are all passionate about dairy and MMPA’s success and are well respected in the industry,” she says. “That also goes for the Board Chairmen that I have worked closely with, originally Elwood Kirkpatrick, then Ken Nobis and now Doug Chapin. I have learned a lot from them and the dedication they have to the dairy industry.”

These mentors are behind Sheila’s steady leadership, providing a deep well of guidance and example who have shaped her approach and strengthened her commitment to the cooperative’s mission. Due in part to their influence, Sheila has played a key role in many of MMPA’s most historic milestones: the co-op’s hundredth-year anniversary, the 2023 organizational restructuring and countless decisions that have positioned MMPA better in the marketplace. With thoughtfulness and precision, she helps guide from concept to reality, ensuring member voices are heard, governance remains strong and the organization is positioned for growth.

Of all her achievements, she points to the 2023 restructure as one of the most meaningful. “It wasn’t my accomplishment,” she says humbly, “but it’s something I’m proud to have helped make happen. It was a result of a lot of work and input from the membership and so meaningful to see the proposal receive unanimous support.”

Sheila’s leadership was equally vital in times of crisis. From navigating the unprecedented challenges of COVID-19 to responding to the recent spread of highly pathogenic avian influenza (HPAI) in dairy herds, Sheila coordinated with government agencies, industry partners and members to keep communication clear and timely during periods of uncertainty.

“I will never forget maneuvering through COVID-19,” Sheila states. “The impacts that followed not only from a member meeting perspective moving to more virtual, but through legislative efforts, supply chain issues, working with food banks, communications, etc. were massive.”

Those who work closely with Sheila describe her as open-minded and fully committed to the people she serves. She is always looking at things from other’s perspective to come up with a solution that she knows will best achieve what everybody wants. Whether working with state lawmakers, MMPA board members or the next generation of agricultural leaders, she is trusted to listen, deliver and find solutions that move the industry forward.

“Sheila is the consummate professional who embodies the spirit of the dairy industry through connections and expertise. Her innate ability to stay connected to the ever-changing dairy environment demonstrates her commitment and dedication to not only our member-owners but to all dairy producers,” states Joe Diglio, MMPA President & CEO.” “She has been a great leader and champion for our MMPA team as well as instrumental in partnering with me on initiatives that algin on our vision. I can’t think of a more worthy person to receive this amazing award.”

Her service extends beyond MMPA as well. Sheila serves, or has served on, numerous boards, including the Michigan 4-H Foundation, Michigan Dairy Memorial and Scholarship Foundation, Michigan Livestock Expo, Michigan Youth Livestock Scholarship Fund and the Midwest Council on Agriculture. Her resume is impressive, but she’s quick to shift the credit to those around her.

Outside of work, Sheila enjoys spending time with her family, but even in that, MMPA played a role.

With a laugh, she explains, “I met my husband on a blind date set up by someone that worked in the member services department at the time.”

It’s a fitting example of how deeply connected Sheila’s personal and professional life has been. But her influence reaches far beyond moments like these. She helped modernize an organization steeped in tradition while remaining rooted in the values that matter, integrity, hard work and service to members. She’s been the bridge between generations, technologies and ideas, all while staying true to her roots and being motivated by the simple “ability to make an impact.”

Today, the Michigan dairy community honors not only her accomplishments, but the way she accomplished them, with humility, excellence and heart.

“I was very surprised when I had heard I received the Michigan Dairy Industry Service Award,” Sheila states. “I am deeply honored and very humbled to receive the award.”

This article was originally published in the July/August 2025 issue of the Milk Messenger. Subscribe »