Rooted in Tradition, Growing for Tomorrow: Jake Buning Named 2024 OYDC Runner-Up

Embracing his passion for dairy, 2024 MMPA Outstanding Young Dairy Cooperator Runner-Up, Jake Buning, is proudly carrying forward his family’s legacy on Buning Dairy Farm in Falmouth, Michigan.

For Jake, dairy farming is more than a career—it’s a way of life shaped by generations before him. As a fifth-generation farmer in Falmouth, Michigan, he proudly carries on the legacy of his great-great-grandfather, who established the family farm in 1903. Though the farm began with 12 cows, it quickly transitioned into a larger dairy herd in the late 1940s and has grown steadily ever since.

Today, Jake and his family milk 750 Holsteins in a double-12 herringbone parlor and they farm 1,600 acres of corn and alfalfa. Jake works closely alongside his brother, Matt, and father, Norm.

“My dad, brother and I own the farm together, and we do a lot of things by committee. We all talk in the morning to see what has to get done for the day. I spend my time over seeing the cows with my dad but all three of us tackle the crops.”

While Jake grew up immersed in farm life, it wasn’t until a college internship during his sophomore year that his future became clear. “I realized I’d much rather be on the farm than on the road doing sales,” he explained.

After earning a degree in agribusiness management from Michigan State University, Jake returned to the farm in 2016 with a fresh perspective and a passion for improving operations.

Innovating for Efficiency

Since returning, Jake has spearheaded significant changes, including a major expansion in 2018. Despite challenging dairy markets,

the family increased their herd size from 400 to 600 cows and upgraded their

parlor from a double six herringbone to a double twelve. “It was tough at the time, but it was the best decision for our farm’s profitability and management,” he said. The changes allowed the farm to hire

additional employees, giving the family more time to focus on management and strategic decisions.

One of Jake’s proudest contributions is implementing CowManager ear tags, a precision technology that tracks cow health, reproduction and activity. “It’s been a game-changer,” he shared. “We can monitor every cow from our phones, making it easier to manage the herd without hiring another herdsman.”

While the activity monitor ear tags aid in reproduction by helping to catch heats, the dairy is also utilizing genomic testing to make the most precise breeding decisions.

“We utilize sexed semen and beef on dairy to breed for the exact amount of replacement heifers that we need while maximizing calf revenue,” explained Jake. “The genomic testing of our youngstock allows us to make individual breeding decisions based on our emphasis on type and energy corrected milk.”

Jake takes immense pride in the quality milk they produce. “We are starting to focus more on components as our milk production’s always been strong. I’m very proud of the product we ship. We really strive for quality,” he said.

A Team Effort

For Jake, the farm’s success hinges on its people. “It’s our team—employees, agronomists, nutritionists and even family partners—that make it all work,” he said. Low turnover and reliable help are testaments to their supportive work environment and competitive wages. “Everything that happens on this farm comes down to having quality people. We’ve been really fortunate to have these people who share our standards.”

Although working with family does not mean everyone always gets along, the Bunings keep their family as their priority while relying heavily on their faith.

“We’re a family business and there are times where we don’t always agree, but at the end of the day we all have the same end goals. We have faith and we trust that what we can’t control is taken care of by up above.”

Being able to work alongside his family is what truly motivates Jake. He is also deeply grateful for his wife, Lauren, and her understanding of how time-consuming life as a farmer can be.

“My wife is a saint, and she puts up with the time away from home. A piece of advice for any young farmer: make sure you choose your spouse wisely,” states Jake. “They need to understand that dairy farming is a high-paced game that involves a lot of time. You have to pick the right spouse who recognizes and supports that lifestyle.”

Jake and Lauren share a daughter, Ellie, and plan to continue growing their family while representing MMPA as the 2024 MMPA OYDC Runners-Up. As Jake looks to the future, he envisions growth while maintaining the values that have guided his family for over a century, he’s committed to ensuring the farm remains a thriving legacy for generations to come.

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

Milk Minute: Ultrafiltered Milk: Meeting the High-Protein, Low-Sugar Trend

By Molly Costaris, MMPA Director of Sales

Ultrafiltered milk has become a flagship product in our portfolio. Manufactured by filtering skim milk through membranes that concentrate the protein and remove the sugars, we’ve seen ultrafiltered milk fit seamlessly into the rising consumer demand for high-protein, low-sugar products, a trend that seems here to stay.

Our investment into ultrafiltered milk technology in our Constantine, Mich. facility was initiated by a longtime customer looking for supply to use in cheese manufacturing. Ultrafiltered milk is commonly used for cheese fortification, allowing cheese producers to use less milk while improving their yields. Over time, our customer base has expanded, and ultrafiltered milk’s role evolved from being an ingredient for cheese to becoming a key component in a wide range of products, including ready-to-drink high-protein beverages, yogurt and ice cream. The versatility of ultrafiltered milk has allowed us to diversify our customer base and support a range of businesses from established brands to startups looking to launch new, innovative products.

Last year, we reached a point where customer demand exceeded our production capacity of ultrafiltered milk, prompting an expansion at our Constantine plant. Thanks to the hard work of our plant and operations teams, we were able to expand our ultrafiltered milk capacity with minimal disruption in just a few short weeks.

The expansion comes at great time as we break ground on Dairy Distillery Alliance, providing a home to our milk permeate, a byproduct of the ultrafiltered milk process. The Dairy Distillery Alliance plant being built across the street from our Constantine facility will convert permeate into low-carbon intensity ethanol, allowing us to avoid the negative impact that traditionally comes with handling permeate. This has strengthened our confidence in our ultrafiltered milk production, knowing that we have a sustainable and profitable solution for this byproduct.

This expansion has also allowed us to onboard new customers, many of whom are startups looking for a partner willing to take a chance on them. Some of these new relationships come with requests to develop unique formulations to provide specialized blends that they can use in their own product development. Providing this flexibility and support creates a strong partnership with our customers that sets us apart. We understand the value of developing relationships with emerging companies, and we’re willing to work with startups whose production needs have the potential to grow in the future.

Looking ahead, we’re excited to continue expanding our ultrafiltered milk offerings and evolving our customers’ product mix. It’s clear that consumers are seeking higher protein options, and ultrafiltered milk meets this demand naturally, providing the ideal ratio of high protein and low sugar. Through our unique ability to develop partnerships with our customers and innovate alongside them, we hope to keep building on this momentum and driving success for both our cooperative and our partners.

This article was originally published in the November/December 2024 issue of the Milk Messenger. Subscribe »

A Willingness to Pivot: MMPA 2024 OYDC, Ashley Kennedy

For those willing to embrace it, change can be a powerful force for progress. For Ashley Kennedy, the 2024 Michigan Milk Producers Association (MMPA) Outstanding Young Dairy Cooperator (OYDC), change is part of her farm’s identity. As the third generation on Sheridan Dairy LLC in Bad Axe, Mich., Kennedy has learned from the generations that came before her what it takes to achieve success.

“We were never boxed into something,” Kennedy said reflecting on growing up on the farm. “We were always looking for what is the new thing that we can do? What is something that we can try that might work for us? No idea was off the table.”

This mentality led Sheridan Dairy to be an early adopter of a robotic milking systems and group calf housing and has been key to Kennedy’s own journey as a dairy farmer.

The Early Years

Despite growing up on her family’s farm, Kennedy didn’t always know dairy farming was something she wanted to pursue. It took her spending time in her family farm’s parlor after college for her to realize what was next.

“I was filling in milking shifts while I was trying to figure out what I was going to do,” Kennedy said. “And then my parents asked, ‘You want to give this a shot?’”

She went from taking a shot to transitioning into a partner on the farm in her twenties – a step that’s often delayed for many young farmers. Continuing with her family’s tradition, she was given the chance to run the farm alongside her husband, Eric, thanks to the support from her parents.

“My family has always gone into farming loving the cows, but not wanting to do it forever,” Kennedy acknowledged. “My Grandpa Messing’s goal was to be out of the dairy farm by 50 and when he turned 50, he handed the permit over to my dad. My parents’ philosophy was the same, letting me take over this farm in my twenties. It makes me sad that my story is the exception and not the rule.”

Embracing Innovation

For Kennedy, embracing change has always been part of her farm’s journey. From a young age, she witnessed firsthand how her family continually adapted to new practices and technologies, setting the stage for Sheridan Dairy’s evolution.

“I remember us milking in a stanchion barn. I’d be playing in the barn while my parents were milking cows,” Kennedy reflected. “And then when I was five, we built the parlor, and I grew up milking in the parlor. And then in 2013 we put the robots in, and I got to be a part of that because I was a partner in the farm. So, I’ve gotten to see a lot of evolution in those 20 years.”

Today, Kennedy milks 240 cows with four Lely robots that not only allow for more flexibility in her schedule but give her the ability to focus on what she loves most – working with the cows. “Now with the robots, I get to do the fun stuff again. I’m able to be around the cows and actually work with them instead of just milking them,” Kennedy said.

Kennedy’s willingness to pivot and adopt new technologies is a consequence of careful deliberation. She acknowledges, “No matter what we ended up doing, we had to make it work. Everything in life is a compromise. You’re giving up something to get something else. You just have to decide what’s right for you and be able to pivot and adapt.”

Building a Support System

Kennedy credits her ability to pivot and adapt to her farm team and family support.

“Having a team behind us is really important. Not just our nutritionist, our vet, our breeder and those kinds of people, but also having my parents’ knowledge and experience,” Kennedy said. “My dad instilled in me from an early age that cow care is always number one. Every decision that we make is based on what will be better for the cows.”

And making investments in new technologies and taking risks that come with change requires financial stability. “We’ve started turning that corner from beginning farmer to established farmer and that also gives us the ability to pivot,” Kennedy said.

Her support system extends to her cooperative, MMPA, which her family has been a member of for decades. “My family has been MMPA members since my grandparents bought the farm. MMPA is constantly looking at new markets and new opportunities, and that’s something I’m excited to be a part of.”

As the 2024 OYDC, Kennedy will have the opportunity to represent her peers and MMPA at state and national dairy events and conferences, a scene she is already familiar with through her involvement with dairy checkoff programs.

Looking Ahead

Driven by a desire to ensure the dairy industry kept pace with changing consumer habits, Kennedy became involved in national checkoff discussions in 2018. Her engagement led her to attend her first checkoff conference, where she realized she was right where she wanted to be.

“I want to be looking at, ‘How do we keep the dairy industry competitive? What are the things we think are going to happen?’” Kennedy said. “There’s a group of dairy farmers in the industry that is willing to totally look outside the box to keep the industry moving forward. This is the kind of thing that I want to be part of.”

Surrounded by forward-thinking leaders, Kennedy believes the future of dairy farming is promising. She’s optimistic about the industry’s ability to adapt to changing consumer demands and environmental concerns.

“We continue to accept and to be open to new technologies and sustainability practices,” Kennedy said. “In the dairy industry, we started talking about sustainability early and trying to put numbers to what we’re doing. It might be a challenge, but we have an opportunity here too.”

And where there is opportunity, you can find Kennedy. She’s passionate about moving the industry forward, whether through sharing her own story with others or adopting new practices. “It’s important to make a pivot, incorporate some new ideas and give something a try.”

This article was originally published in the November/December 2024 issue of the Milk Messenger. Subscribe »

MMPA Partners with Nurri to Launch Innovative High-Protein Milk Shake

Michigan Milk Producers Association (MMPA) is proud to partner with Nurri to offer, -an innovative new line of protein milk shakes. Nurri’s 30-gram protein milk shakes hit the shelves at Costco this September, where consumer demand has surpassed expectations. Made with high-quality ultrafiltered MMPA milk, Nurri’s milk shakes deliver rich flavor and optimal nutrition with a strong emphasis on sustainable practices.

As consumers increasingly seek better-for-you alternatives in the protein and nutritional drink market, Nurri stands out with its unique approach, using ultrafiltered milk to combine high protein content with low sugar for a balanced, enjoyable experience. Currently available in a chocolate flavor, Nurri plans to roll out additional vanilla and strawberry flavors and expand its milk-based product offerings in the near future. The expansion reflects Nurri’s dedication to innovation and adaptability, driven by the combined knowledge of Nurri and MMPA in understanding consumer needs and current industry trends.

MMPA’s partnership with Nurri

MMPA’s partnership with Nurri plays a crucial role in the milk shake brand’s ability to deliver best-in-class products. MMPA’s ultrafiltered milk is essential in ensuring that Nurri products meet high standards of protein content and taste. Thanks to ultrafiltration, the protein milk shakes contain a concentrated source of dairy protein with reduced sugar, making them an attractive option for consumers seeking functional beverages that fit an active lifestyle.

“Our partnership with Nurri showcases the incredible potential of ultrafiltered milk to meet today’s consumer needs for high-protein, low-sugar products,” said Molly Costaris, MMPA Director of Sales. ” ‘Working with Nurri has allowed us to bring a great-tasting, functional product to market that highlights the versatility and value of our milk.”

With MMPA’s support, Nurri has demonstrated unmatched speed in both product development and market delivery, giving it a competitive edge in the ready-to-drink (RTD) protein beverage space.

Commitment to Sustainability and Future Growth

In line with MMPA’s commitment to sustainable practices, Nurri’s milk shakes are packaged in 100% recyclable aluminum cans and are crafted with sustainably sourced ingredients. This focus on sustainability resonates with today’s environmentally conscious consumers, making Nurri an appealing choice for customers looking to make more sustainable product selections.

Looking to the future, Nurri aims to diversify its product offerings with the development of additional ultrafiltered milk-based RTD beverages. The company is also considering expansion into additional retail channels, building on its successful launch in Costco.

With a shared focus on quality, innovation and sustainability, MMPA and Nurri are excited about the future. Together, they are redefining what’s possible in the protein drink market—offering consumers a premium option that doesn’t compromise on taste or values.

For more information about Nurri and its product offerings, visit drinknurri.com and follow DrinkNurri on Instagram, TikTok and Facebook.

This article was originally published in the November/December 2024 issue of the Milk Messenger. Subscribe »

You gave us your best shots: 2024 MMPA photo contest results

Selected from over 70 entries, the five winning photographs from MMPA’s seventh 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: Amanda Story
Photo Title: Forever Thankful for Freedom
Hometown: Ithaca, Michigan

2nd Place

Photographer: Drew Rupprecht
Photo Title: Sunset Beauties
Hometown: Vassar, Michigan

3rd Place

Photographer: Julia Troyer
Photo Title: Fresh Baby
Hometown: Laotto, Indiana

People’s Choice Award

Photographer: Melvin and Diane Puschel
Photo Title: Early Morning Sunrise
Hometown: Hopkins, Michigan

Staff Choice Award

Photographer: Ella Gruppen
Photo Title: Say Moo
Hometown: Zeeland, Michigan

Michigan State University Researchers Study Tar Spot

Michigan State University (MSU) researchers have been studying tar spot in corn fields since its first appearance in Michigan in 2016.

Tar spot is a corn leaf disease capable of causing severe damage to infected crops. Dr. Martin Chilvers and graduate student Peyton Phillips at MSU have been diligently researching this fungal disease and educating producers on effective management strategies.

“We had severe epidemics in 2018 and 2021,” stated Dr. Chilvers. “The fungus thrives in cool, wet conditions. Disease modeling work with colleagues at UW-Madison has resulted in an improved understanding of the conditions and the development of the Tarspotter app which is a decision support system, that helps to predict conditions favorable for disease development.”

Frequent moisture events and increased awareness have led to early detections of tar spot across the region, including Michigan, in the 2024 season. While warm July conditions slowed its progress, tar spot is now easier to find into August and September, with disease pressure increasing in some fields. Weather conditions for the rest of the season are going to be key to its development.

Identifying tar spot

Tar spot is caused by the fungal pathogen Phyllachora maydis. P. maydis and can only infect green corn tissue. The fungus survives on infected corn residue through the winter and releases spores in the spring

that can infect new plants. It is not seed transmitted, though can be moved on infected leaf tissue.

“We map tar spot every year and from this work we can see it’s travelling 10’s of miles per season, including moving into states where it has not previously been reported. It produces many spores that become airborne and are carried by the wind,” explained Dr. Chilvers.

It is reasonably simple to identify tar spot as the lesions are relatively distinct, consisting of a matte black raised spot that is embedded within the leaf and will not rub off the leaf surface. Tar spot thrives in cooler, wet weather conditions, so it is important to be scouting fields during these conditions.

“It is very important to be checking your fields, especially when weather conditions are favorable for the fungus,” stated Dr. Chilvers. “Fungicide cannot be applied as a preventative measure, and once a field is infected the disease can spread quickly.”

Bug feces, scientifically called insect frass, are often confused with tar spot, however these are easy to distinguish as frass will dissolve and wipe off the leaf with some water, while tar spot will not.

“If farmers are unsure whether tar spot is present in their fields, they can send a sample into the MSU Plant and Pest Diagnostic Services,” Dr. Chilvers stated. “Occasionally other diseases are confused for tar spot, we’ve even had fields unnecessarily sprayed when bug poop has been mistaken for tar spot, so be sure of your diagnosis.”

It is important to identify tar spot as early as possible as it can result in rapid dry down of the plant and result in decreased nutritional content compared to a healthy disease-free plant.

“The disease can rapidly dry down the corn plant and result in lost starch,” Peyton explained. “With the rapid dry down yields are reduced and the lignin increases as the starch content is reduced.”

Tar spot is not known to produce any mycotoxins or cause harm to ruminant animals during digestion. However, under high disease pressure, tar spot can overwhelm plant defense responses leading to the rapid dry down of the crop, resulting in lower yields and a reduced nutritional content.

Managing Tar Spot

Use of hybrids with tolerance/resistance to disease is the cornerstone of disease management. A hybrid with partial resistance to tar spot will greatly help slow disease development and has the potential to negate the need for a fungicide.

Dr. Chilvers scouts corn field for tar spot.

“Unfortunately, no hybrid is immune to tar spot, but there is significant variation in hybrid susceptibility”, stated Dr. Chilvers. “If you want to minimize damage from tar spot it is very important to select a corn hybrid with tar spot resistance.”

It is not recommended to use tillage as a preventative management practice. Although tar spot does survive on residue, the spores can travel many miles in the wind, negating any benefit from tillage.

Dr. Chilvers explained, “In the severe tar spot epidemic years of 2018 and 2021 there were numerous fields that hadn’t been in corn for years that were severely impacted by tar spot.”

Any value in tilling fields will be short lived as spores blow in from outside fields. Crop rotation is an important tool for disease and insect management, however, variety susceptibility and weather conditions play a much larger role in disease development.

“If you practice crop rotation it doesn’t mean you’re going to escape tar spot because it can blow in from outside,” stated Dr. Chilvers.

Tar spot can rapidly dry down the plant to the point where it can no longer be harvested or is missing vital nutritional content. When considering harvest timing it is important to scout fields to know the severity of the disease during a given growing season. Always remember to check pre-harvest intervals after making a fungicide application as most fungicides need to be applied 30 days before silage harvest.

Fungicide Application

Depending on the timing of disease onset and weather, a fungicide application somewhere from VT/R1 (tassel and silking) through to R3 (milk) is typically the best timing. Early vegetative applications tend to have little effect on suppressing tar spot epidemics and later timings might interfere with harvest if the pre-harvest interval is too long. Applying fungicides at the VT/ R1 growth stage is also ideal for mycotoxin suppression in silage, however, could possibly be too early for optimum tar spot control depending on the year and disease pressure.

MSU continues efforts to develop data sets to train and test the tar spot disease forecasting app “Tarspotter” developed with colleagues at the University of Wisconsin-Madison. The Tarspotter app is free to download and can be found on smartphone app stores (a version is also available via Field Prophet). Tarspotter can be used to assess tar spot disease risk based on weather variables for multiple pinned locations within the app. When using the app keep in mind that is still important to scout fields to see if disease is present and be mindful of crop growth stage. Funding for this work was also made possible by the Corn Marketing Program of Michigan and the National Predictive Modeling Tool Initiative through the USDA.

Dr. Chilver warns, “Although we have seen greater disease suppression with two fungicide applications, this is not always profitable. In fact, some years a fungicide may not be needed. In general, we recommend the use of a fungicide product with mixed modes of action, this typically provides better disease suppression than a single mode of action product.”

Dr. Chilvers and his team are also weary of the development of fungicide resistance in the tar spot fungus. By using a mixed mode of action fungicide, it should slow the development of fungicide resistance.

“Each year we conduct fungicide efficacy trials to assess current and new products and combinations,” Peyton described. “We have tested various fungicide products and there are a couple that do perform a little bit better, but really it comes down to application timing. That’s the more important factor.”

If you do decide to make a fungicide application, be sure to leave check strips and pencil out the costs and benefits, otherwise you will never know what your return on investment is.

The Michigan Alliance for Animal Agriculture (MAAA) is a partnership among the state’s animal agriculture industries and MSU focused on advancing the Michigan animal agriculture economy. MAAA’s partnership with MSU allows scientists such as Dr. Chilvers and his team to continue researching relevant crop diseases in Michigan.

“Sample analysis testing can be very expensive, so without the help of MAAA none of this would be possible,” said Dr. Chilvers. “We’ve generated an awful lot of data through analysis testing, which has been really cool. Now we’re just working through getting it organized and analyzing it for publication to share with the growers.”

MMPA is proud to partner with MAAA to support research, extension and seed grant projects that will enhance Michigan animal agriculture.

This article was originally published in the September/October 2024 issue of the Milk Messenger. Subscribe »

Sustainability Spotlight: Gingrich Meadows Dairy

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.

Eric Martin and Brandon Gingrich

When we talk about farm sustainability, we often overlook the most crucial element—the sustainability of the farmer’s own well-being. On Gingrich Meadows Dairy, in Leroy, Mich., they are continuously looking ahead and trying new things to not only make their farm more sustainable, but their quality of life better.

Brothers Eric Martin and Brandon Gingrich are on the same page when it comes to their definition of sustainability. “Sustainability is maintaining practices that allow you to continue operating your business with no end date. That’s for the animals, the land and quality of life,” stated Brandon. Eric added, “You also have to practice things that work for you. You need to sustain your land, because if it’s not profitable or your cows aren’t profitable, you’re not going to have a great quality of life. Happy cows make milk, so you have to keep the cows happy.”

The farm has made it a priority to reduce the amount of labor needed for it to operate. In 2012, eight robots milked 450 cows, but not in an efficient manner, so in 2016 two 16-stall parlors replaced them. Fast forward to February of 2024 and the farm replaced the 16-stall parlors with eight robots.

“The 16-stall parlor didn’t work for us,” stated Brandon.

“We couldn’t keep employees in the parlor and the parlor was starting to be unreliable,” added Eric. “With robots there is a higher level of job satisfaction. With more content employees, the cows are happier.”

There is also a level of consistency with robots that Gingrich Meadows appreciates.

“There is consistency every single time with the robots,” Brandon said. Eric added, “We’re not getting different prep and lag times or different teat dip rates. There is no challenge with teaching employees the importance of proper prep procedure. Cows also go undisturbed most of the day and they’re not being pushed into a hot holding area.”

The implementation of activity monitoring collars in 2012 has also saved the farm a great deal of labor.

Eric described, “Our heat detection system helps us breed off of more natural heats. We’re not synching up cows all the time and giving as many shots, which is also labor intensive and expensive. We have also noticed since the robots have been installed that our heat detection has increased.”

Gingrich Meadows cares a lot about the welfare of their cows and has made great efforts to produce quality forages that benefit the animals’ gut health.

“For five years now, we have been trialing alternative forages to replace alfalfa. We spend four weeks out of the year chopping and putting up alfalfa, so to improve our quality of life and the digestibility of the forage, we explored alternatives.”

Alternative forages have been effective in improving the farm’s time management and animal welfare, while also allowing the added benefit of double cropping.

“Mastergraze is a tillering corn with many shoots that acts like corn when you plant it, but feeds like sorghum. We have fed it for three years now and it has increased digestibility by 25-30% compared to alfalfa. We have also had success with a male sterile forage BMR sorghum Sudan grass. One of the reasons we like the alternative forages is that it treats the cow’s gut better. We do get less pounds of milk in the bank, but we don’t burn them out and we maintain elevated butterfat and protein levels,” Brandon explained.

Although the alternative forages are annual crops, the farm spends less time in the field and are able to harvest a second crop.

Brandon stated, “You can double crop with it so we’re actually getting more tons per acre than alfalfa. Our goal is to always have a living plant in the soil to tie up the carbon, which is how we’re using cover crops- to help build the soil and to feed the next crop.”

The farm has also experimented with biologicals that have significantly reduced their need to add nitrogen and urea to their fields.

“We’ve done some test strips with biologicals, and we’ve gained nitrogen in our fields right out of the program. It’s allowed us to reduce the need of urea fertilizer,” stated Brandon. “Resources on Earth will not be here forever, you’ve got to find ways to be sustainable and biologicals are something we utilize to be sustainable.”

For many generations Gingrich Meadows have been on the forefront of trying new things and being progressive. Brandon and Eric agree, “That’s part of sustainability, you have to do what works best for you. Just because that’s the way it’s been done for the last 60 years doesn’t mean that’s how it has to be done today.”

KEYWORD

Biologicals: Crop protection and seed treatment products derived from living organisms, natural materials, or naturally occurring processes. They are used in agriculture to improve the health of food crops and protect them from pests, diseases, and weeds.

Forage sorghum: A type of sorghum that’s been bred for forage production and is often used as an annual hay or forage crop. It can be used as a cover crop to prevent soil erosion and improve soil fertility.

SOURCE: U.S. Department of Agriculture

FARM

Gingrich Meadows Dairy
Leroy, Michigan

HERD

450 milking cows

LAND

1,500 acres of corn, alfalfa, rye, and forage sorghum

VERIFICATIONS

MMPA sustainability survey, FARM* Animal Care and FARM* Environmental Stewardship evaluations, Comprehensive Nutrient Management Plan, and Michigan Agriculture Environmental Assurance Program verified.

This article was originally published in the September/October 2024 issue of the Milk Messenger. Subscribe »

Milk Minute: Building a Sustainable Future: Progress on the Dairy Distillery Alliance Project

By Brad Parks, MMPA Director Strategic Initiatives

The Dairy Distillery Alliance project in Constantine, Mich., is making significant progress. Our early August groundbreaking event officially marked the start of construction, allowing us to recognize and celebrate our partners and vendors who are turning this concept into reality.

The project will include America’s lowest carbon-intensity dairy ethanol plant and a wastewater treatment plant. The ethanol plant will convert milk permeate, a byproduct of ultrafiltered milk, into two million gallons of ethanol per year. The wastewater treatment plant will manage the waste stream from both MMPA’s Constantine processing facility and the new ethanol plant.

There were many key partners that assisted with the project to make it all come together from partners with expertise in wastewater equipment systems, designing and building the distillation equipment, general contractor, lending partners, legal and a bank who specializes in USDA-backed financing.

Since December 2023, we’ve been working on the engineering and design for the wastewater and distillation systems, and we began environmental testing and permitting in January 2024. Construction officially started on July 6, 2024, with site work and foundation phases now underway. The distillation tanks are scheduled for installation by the end of August, followed by the buildings. We plan to have the wastewater plant operational by the end of December 2024, with the ethanol distillation expected to come online by June 2025.

We’re currently in the process of hiring a plant manager to oversee operations as construction wraps up. The plant is expected to employ 10-13 people and will operate 24 hours a day, seven days a week.

Originally, the project’s revenue model focused on selling liquid ethanol as an energy source for the vehicle fuel market. However, we’ve since identified a promising opportunity to partner with Lanza Jet, which is pioneering the production of low-carbon jet fuel. This partnership could become a significant part of our long-term strategy.

Throughout this process, we’ve engaged multiple departments within the Michigan Milk Producers Association, including the Constantine team, plant engineering and operations, accounting and finance, human resources, and government relations and communications. We appreciate their support and the support of our member owners.

The excitement is building as we move closer to making this project a reality. Thank you to everyone involved for your vision and support in bringing value back to the dairy farm and contributing to a sustainable future.

This article was originally published in the September/October 2024 issue of the Milk Messenger. Subscribe »

When Cows Reach the Sky

A nearly old as time process that begins with fermentation, is going to help cows reach the sky. What started as a solution to upcycle milk permeate, a byproduct of the ultrafiltration process, became an answer to improving dairy farmer’s economics and contributing to the dairy industry’s sustainability goals. The unique solution was the result of an unlikely partnership between a Canadian-based vodka company, Dairy Distillery, and America’s 10^th largest dairy cooperative, the Michigan Milk Producers Association (MMPA).

“At the time when MMPA reached out to us looking for a better value from their byproduct, we were making vodka from milk permeate,” Omid McDonald, Dairy Distillery Founder & CEO said. “After some phone calls and meetings, we realized that the amount of permeate that MMPA’s Constantine, Mich. plant produces would yield millions of bottles of vodka which would be hard to sell. We then turned to look at using permeate to make biofuel. That’s where this project came from.”

While the volume of vodka would have flooded the market, there is a strong need for low-carbon biofuel. From the idea’s inception, pieces of the puzzle have continued to come together.

“The ability to solve a problem for milk permeate and create a way to add value was the first win,” Brad Parks, MMPA Director of Strategic Initiatives explained. “The second is that the project let us build a state-of-the-art wastewater treatment plant that will use the biogas produced when manufacturing low carbon fuel to fuel the treatment processes.”

The new wastewater treatment facility removes the Constantine plant’s reliance on the municipality’s wastewater treatment facility and lets the new plant be run nearly carbon neutral. The only question that remained, was cash flow.

“I wondered how competitive we were going to be on the revenue side of ethanol,” Parks added. “But then the opportunity came along where the airline industry expressed interest in utilizing all of the ethanol that we would produce for sustainable airline fuel. That became the third win. Our revenue side is locked up long term and we have a more secure economic model.”

The win-win-win will benefit MMPA’s member owners and has resulted in breaking ground on the lowest carbon dairy ethanol plant in America. The success of the official groundbreaking of Dairy Distillery Alliance’s 2.2 million gallon ethanol plant in August though, didn’t come without its challenges.

Jumping Through Hoops

“It’s been a lot more complicated than what we envisioned,” Parks said. McDonald added, “I call myself a seal, used to jumping through hoops, but this is a big project. We knew it wouldn’t be simple. It’s a first of its kind, it’s something new, but what we are doing together in Constantine is worth all the hassle.”

The list of what they both consider red tape includes securing grant money, partnering with agencies and contractors, and working with state and federal agencies. Thanks to teamwork between the two organizations, the red tape is behind them.

“Dairy Distillery brings the distillation expertise on operating an ethanol plant, and we’re bringing the ability to generate milk permeate, which feeds the plant,” Parks said. “We both bring expertise and knowledge to the partnership that the other doesn’t have.”

The partnership between Dairy Distillery and MMPA may seem happenstance, but Parks is quick to point out that “our organization has a desire to innovate and look at things in a new way, diversify what we make and expand our footprint. We’re always on the lookout for opportunities. That goes a long way. You can call the project luck, but you can also say we were on the lookout for that.”

Science As Old As Time

Despite the new and unique use of the Dairy Distillery Alliance innovation, when it comes to the distillation process to produce the ethanol, the milk permeate ethanol plant relies on science experimented with during the 1970s oil crisis.

“The process is almost as old as mankind,” McDonald explained. “With fermentation, the yeast we have eats the lactose, converts that into alcohol and then we use standard distillation to purify that alcohol to ethanol. From there, it can be used in cars or in planes.”

In Constantine, 14,000 tons of milk permeate will be piped under the road from the dairy plant to the ethanol plant annually, requiring no additional transportation. From there, the permeate will fill fermentation tanks before going onto to be distilled. The distillation process requires heating the mixture of water and alcohol until the alcohol vapor evaporates through the still. Then, it gets dehydrated to 99 percent alcohol. The final product will be sent via rail car to become sustainable aviation fuel.

“Constantine’s dairy-based ethanol is going to power planes and milk permeate has the potential to reduce the carbon footprint of air travel by 50%,” McDonald said. “This project is part of the dairy industry’s bigger message that dairy is sustainable and getting even more sustainable. Dairy production’s carbon footprint in the U.S. has been decreasing consistently for a decade, and this is just one more step.”

The Sustainability Story

The low-carbon ethanol plant will offset 14,500 tons of carbon a year, equivalent to 5% of Constantine’s carbon footprint for milk processing.

“Traditional gasoline emits 88 grams of CO₂ for every megajoule of energy it produces, corn ethanol emits 55 grams of CO₂ per megajoule, and Constantine’s ethanol is going to be around 12 grams of CO₂ per megajoule,” McDonald explains. “Because the grass that the cow ate was carbon that was captured when the cow eats it, we capture that sugar, so essentially the ethanol is taking the carbon out of the atmosphere and putting it back in, so it’s neutral, and that’s the goal.”

An artist’s rendering of the upcoming Dairy Distillery Alliance facility in southwest Michigan. This $41 million plant will convert milk permeate, a dairy byproduct, into 2.2 million gallons of ethanol annually, significantly reducing carbon emissions and advancing sustainability in the dairy industry.

The sustainability message is one that MMPA is carrying forward. Beyond being good for the environment, the value-added ethanol also provides a diversified revenue stream that will benefit member-owners.

“This project shows how we can turn environmental responsibility into an economic opportunity,” Joe Diglio, MMPA President & CEO said. “By converting milk permeate into ethanol, we’re not only upcycling a dairy byproduct, but also creating a new revenue stream for our member-owners. This project is a win for the environment, a win for our cooperative, and a testament to our commitment to leading the dairy industry into a more sustainable future.”

The ethanol plant is expected to be in commission mid-2025, while the wastewater treatment facility is on track to begin operation by end of the year. Looking to the future, McDonald and Parks are excited about the possibilities.

“It takes someone to take the first step and MMPA has done that in Constantine,” McDonald said. “Others are now looking at doing the same at their facilities. The need for low carbon energy is one that’s just going to grow, and the amount of milk permeate being produced across the world is growing as well.”

McDonald added, “Once we have shown that we can make a value for MMPA and achieve the carbon reduction that we’re on target to achieve. Then, the sky’s the limit.” Quite literally. What started as McDonald’s self-considered “far-fetched idea” has turned around and proved the impossible. “I never thought cows would fly.”

This article was originally published in the September/October 2024 issue of the Milk Messenger. Subscribe »

Meet MMPA’s Interns

Tegan Schott

Walled Lake, MI

Internship: Human Resources
College: Michigan State University
Year in School: Incoming Senior
Major: Advertising Management, Minor in Professional and Public Writing
Dream Job: Executive Media Planner for Ford Motor Company

What previous experiences do you have that have helped prepare you for your internship?
My classes have greatly prepared me for this internship, even though my hands-on experience in HR is limited. The tasks I’ve worked on—such as presentations, policy writing, infographics, and handbook revisions—align closely with my coursework. Last semester, I took a writing class focused on drafting policies and enhancing a company’s media reach and communications. It’s been incredibly beneficial, and it’s great to be able to apply those skills in this internship.

How does this MMPA internship experience fit into your future career goals?
Even though I know what I eventually want to do, I’m not exactly sure what my next steps are after graduation. This internship is perfect because it gives me experience in my field while letting me explore different areas.

What was your favorite experience working as an MMPA intern?
I genuinely loved meeting everyone and making new friends. The people in the Novi office can attest to how I’ve made an effort to connect with everyone. Being naturally social, I find it inspiring and incredibly helpful to meet so many people who are passionate about their work, as it helps me figure out my own career path.

Trevor Paparella

Brighton, MI

Internship: IT Technician level 1
College: Michigan State University
Year in School: Junior
Major: Computer Science
Dream Job: Working in cyber security, penetration testing

What previous experiences do you have that have helped prepare you for your internship?
I had an internship last summer working in IT.

How does this MMPA internship experience fit into your future career goals?
It helps me gain more experience in IT, which is a steppingstone to getting into cyber security.

What was your favorite experience working as an MMPA intern?
Going to visit the plant down in Middlebury. It was cool to see the process of how the cheese is made.

Ella Cloud Schneider

Caro, MI

Internship: Health and Safety Intern
College: Michigan State University
Year in School: Senior
Major: Animal Science, with a concentration in Dairy Industry
Dream Job: Working in the dairy industry, preferably with genetics/reproduction

How does this MMPA internship experience fit into your future career goals?
My goal this summer was to do something different, this internship provided me with that opportunity. I have been able to experience another area of the industry.

What do you like most about working in the dairy industry?
The people! Whether I am here working at MMPA or out working with a dairy farm during class time, I love seeing the passion people have for this industry. It is so inspiring to see people be proud of what they have worked for and continuously strive to do better.

What was your favorite experience working as an MMPA intern?
I love being able to see a different part of the industry that we do not get to cover enough in school. In just the first couple of days here I was able to learn so much about all the different processes in the plant.

Martin Grinnell

Lake Isabella, MI

Internship: Accounting/Finance
College: University of Michigan
Year in School: Junior
Major: Business Administration
Dream Job: 100% Grass Fed, Organic Dairy Producer

What previous experience did you have that helped prepare you for your internship?
Working as a farm hand for one of our producers when I was in high school gave me crucial insight into how the dairy industry operates. I think it’s important to have a good understanding of the entire “life cycle” of milk when you work in the industry, and having years of hands-on experience with the first step in the process has proven invaluable during my time here.

How does this MMPA internship experience fit into your future career goals?
I believe that having a solid understanding of accounting is incredibly valuable no matter what business or business function you work in. I once was told by a lifelong dairy farmer that farming is first and foremost a business. Being that accounting is often referred to as the language of business, becoming fluent in it is incredibly important to me.

What do you like most about working in the dairy industry?
Without a doubt the most rewarding part about working in the dairy industry is knowing that the work I’m doing will benefit dairy farmers and the dairy industry in some way. Dairy farmers are some of the most hardworking and kind people I have ever met. Anytime I can do something to give back, I am beyond happy to do so, whether it’s in the milking parlor, behind the wheel of a tractor, or in the office.

Riley Simmons

Chesterfield, MI

Internship: Food System Fellowship
College: Michigan State University College of Veterinary Medicine
Year in School: Rising Senior Year
Major: Doctorate of Veterinary Medicine
Dream Job: Large Animal Veterinarian

How does this MMPA internship experience fit into your future career goals?
This internship opened me up to the world of regulatory work which provided me a new opportunity to scope out for when I am finally able to practice as a veterinarian. Working with regulatory agencies from co-op to state inspectors is an important aspect of being a veterinarian, especially one who wants to work with biosecurity regulations. My ability to take charge of being the biosecurity expert for the field representative team has provided me more opportunities to build my communication skills and learn more about how producers think regarding their disease management protocols which I can take back with me to build better relationships when I become a veterinarian.

What do you like most about working in the dairy industry?
I have loved getting to know producers and learning more about the regulations on how to ship milk.

What was your favorite experience working as an MMPA intern?
My favorite experience has been working with field representatives like Emily Patton to help producers learn more about biosecurity and how they can start implementing plans on their own farms.

A Legacy of Serving the Dairy Industry: Dave Davis recipient of the 2024 Industry Service Award

In 1981, straight out of high school, Dave Davis did not expect that his part-time job at MMPA would lead to a lifelong career of serving the dairy industry. Working at MMPA’s Constantine, Mich. plant with his father was only a means to get him through college, but 43 years later he finds himself in a leadership role as Constantine’s Plant Manager. Dave was recently recognized with the 2024 Industry Service Award for his dedication to Michigan dairy farmers.

“I worked here part-time while taking classes at Southwestern Michigan College. I became an evaporator operator, separator operator and post-graduation I went into management as a supervisor, then a production manager and now plant manager,” said Dave.

He has gained extensive experience working in various departments of the plant and has remained dedicated to his roles, finding the work at the plant highly rewarding.

“It’s satisfying to provide a wholesome food source like dairy products,” Dave shared. “You get to help our members deliver their product to market, and I have always found that very rewarding throughout my

Dave Davis and his wife, Cindy, accept the Industry Service Award at the 2024 Michigan Dairy Industry Conference.

years of working in Michigan.”

Finding fulfillment in his work, Dave relies heavily on his team members, with whom developed strong relationships.

“I am most proud of the team members,” Dave said. “There’s always been a great, very dedicated team here at the plant. A lot of people have been here for a substantial amount of time, and we’ve formed friendships from working together every day to make sure that we do what we’re supposed to do.”

The team at the plant works diligently to ensure they process a safe, high-quality product while also prioritizing their own safety.

Dave stated, “Every day when I come in, I’m strongly focused on food safety and human safety. We have received awards in the past for safety and right now we’re at 950 days without a recordable injury. We are very proud of that.”

During his time in Constantine, Dave and his team have witnessed the plant’s growth and are continuing to prepare for further expansion.

“All through my career, there has been constant growth of this plant. When I first started here, we processed 400,000 pounds of milk a day, now we can process 3 million pounds. The tanker trucks have gotten bigger, they were just straight trucks when I first started here, and now, they’re super tankers that haul 100,000 pounds of milk at a time.”

Dave has watched the Constantine plant grow and sees the same future for Michigan’s dairy industry.

“I envision that the industry will continue to grow, and we see new products developed,” said Dave. “I can imagine more diversification from the traditional commodity market. An example of this is how MMPA has partnered with GoodSport. We’re going from just marketing whole and skim milk to a sports drink that is similar to Gatorade.”

The plant’s most recent expansion, and Dave’s greatest personal achievement at MMPA, was the two million pounds of milk per day ultra-filtration system addition in the fall of 2018.

“That was an exciting project. We needed to have an outlet for more of our members’ milk and as a team we came up with the concept of ultra-filtered milk. It took about six months to build that whole plant and that gave us an additional two million pounds of capacity,” stated Dave.

MMPA continues to grow the plant’s facilities as the Dairy Distillery ethanol-processing plant is set to break ground this summer. One of Constantine’s very own engineers came to Dave with the idea of recycling the plant’s milk permeate byproduct.

“I’ve had involvement on the conceptual idea of the Dairy Distillery plant,” said Dave. “We have a plant engineer, Jesse Mahoney, who found the Dairy Distillery in Ottawa, Canada that was making vodka from milk permeate. At the time we were looking at ways to control cost on the lactose byproduct, so we explored that idea and here we are, set to break ground in August.”

Dave has great experience with the plant, helped it grow and thrive, and he foresees MMPA continuing to be a strong company in the future.

“In 20 years, I think MMPA will still be a strong cooperative,” stated Dave.

It is for that reason Dave was honored as the 2024 Industry Service Award recipient during the Michigan Dairy Industry Conference held in May 2024. The award recognizes individuals who have made significant contributions to Michigan’s dairy industry.

“Everybody in the cooperative has helped me get this far. There is great support within MMPA, and as new people come and go, you learn from their past experiences and that’s how I got to where I’m at,” Dave shared. “I was surprised to receive the award – surprised and very appreciative.”

This article was originally published in the July/August 2024 issue of the Milk Messenger. Subscribe »

Meet District 3 Director Amy Martin

Michigan Milk Producers Association (MMPA) members recently elected Amy Martin to serve a three-year term on the MMPA board of directors as a District 3 Director. Martin joins the 12 other dairy farmers on the MMPA board of directors, helping guide the direction of the cooperative and setting strategic goals.

Martin began farming on her family farm, Gingrich Meadows in LeRoy, Mich. in 1989. Today, with her husband Craig and two children Eric Martin and Brandon Gingrich, they manage 1,600 acres of farmland and 500 milking cows on their dairy. She’s been active in MMPA for many years, previously serving on the MMPA Advisory Committee and as a local secretary. She’s also an MMPA Dairy Communicator and served on the MMPA Restructuring Task Force.

How has MMPA impacted your farm?

MMPA provides a reliable and consistent market for our milk. I never have to worry about the milk check as I trust that it’s always going to be deposited in the bank on time.

What do you value most about MMPA?

The staff is very important. The services that they provide such as the milk sampling, wash system analysis, etc. help with the farm management program and that is invaluable.

Why did you want to join the board of directors?

I’ve spent my entire life on a dairy farm and have a strong love for the dairy industry. I was born and raised on one, and now, with the help of my husband and two sons, I run my own dairy farm. I’ve always been very active with Michigan Farm Bureau and MMPA, serving on a lot of committees and I’m at a time in my life that I now can take on a bigger role with the board of directors.

What are your goals and vision while serving on the board of directors?

I believe that a board member should first observe and learn what their board position is expected to do. With my leadership experience throughout the years and serving on various committees, I know I can bring a lot of ideas and opinions that will help serve the co-op.

What would you tell members looking to become more active within the cooperative?

I always encourage people at the district meeting to get involved. You can join CORE programs, be part of the Legislative Group or participate in virtual meetings. MMPA has made it very easy for people to be involved, and I think it’s part of members’ best interests to know what’s going on within their co-op.

This article was originally published in the July/August 2024 issue of the Milk Messenger. Subscribe »