An overview shot of the Lafranchi Ranch in the Nicasio Valley, located in Marin County, California.
In a bold move to fortify the food systems along the Pacific Coast, the Pacific Coast Coalition – Dairy Business Innovation Initiative (PCC-DBII) has awarded a total of $5.87 million in grants to 28 dairy processors. Hosted by California State University, Fresno, this initiative spans California, Oregon, Washington, Nevada, and New Mexico, aiming to drive sustainability and innovation within the dairy industry.
In total, $4.78 million of the funds are earmarked for equipment-related investments, underscoring the coalition’s commitment to fostering economic innovation within the dairy sector. Other goals include adding jobs, developing new products, optimizing packaging, and generating new market growth.
“Each grant awardee embodies the passion and initiative to build a stronger dairy presence on the West Coast, and to forge bonds between food producers/processors and consumers,” said PCC-DBII Project Director Carmen Licon Cano, Ph.D. “Recipients range from adding a creamery location where people can watch cheese being made on a small scale to transitioning a production line with automation, allowing employees to free up for other important tasks, like creating new value-added dairy products. All projects are exciting, allowing dairy processors to make nutritious, delicious dairy products available locally, regionally, nationally, and internationally.”
Dr. Susan Pheasant, Director of the Institute for Food and Agriculture and the “cowkeeper” for the PCC-DBII, emphasized the broader impact of these grants. “We are thrilled to work with each of these businesses and honored to steward the USDA AMS dairy innovation funding for product development, business resiliency, access to high-quality food nutrition, and the rebuilding of communities,” she said.
The PCC-DBII is funded through the USDA Agricultural Marketing Service and collaborates with various universities and organizations. This round marks the fourth series of grants, contributing to a total of nearly $10.7 million in support of regional dairy businesses.
“The Dairy Business Innovation Initiatives are an important component of USDA’s efforts to support small and mid-sized dairy producers across the nation,” said USDA Under Secretary for Marketing and Regulatory Programs Jenny Lester Moffitt. “The projects awarded through the Pacific Coast Coalition Dairy Business Innovation Initiative will not only expand markets for dairy producers but ensure a steady supply of dairy products to consumers and make significant contributions to the region’s economy.”
Grant Recipients by State:
California:
- Achadinha Cheese Company (Petaluma)
- Alec’s Ice Cream (Petaluma)
- Central Coast Creamery (Paso Robles)
- CheeseBits (Riverbank)
- Cheese Trail (Petaluma)
- Hilmar Cheese Company (Hilmar)
- Nicasio Valley Cheese (Nicasio)
- Petit Pot (Emeryville)
- Point Reyes Farmstead Cheese Co. (Point Reyes)
- Schoch Family Farmstead (Salinas)
- Stepladder Creamery (Cambria)
- Stuyt Dairy Farmstead Cheese Company (Escalon)
- Rosa Brothers Milk Company (Hanford)
- Valley Ford Cheese & Creamery (Valley Ford)
- Vintage Cheese Company (Traver)
Oregon:
- Lady-Lane Farm (Mulino)
- Rising Sun Dairy (Turner)
- Ruby Jewel Company (Portland)
- The Salty Goat (Gold Hill)
- Tin Willows Sheep Dairy & Ranch (Lexington)
Washington
- Andersen Dairy Inc. (Battle Ground)
- Columbia Community Creamery (Chewelah)
- Fantello Farmstead Creamery (Enumclaw)
- Steensma Creamery (Lynden)
- TUNaWERTH (Tenino)
- Venison Valley Farm & Creamery (Vashon)
Nevada
- Pacific Cheese (Reno)
New Mexico
- Camino de Paz (Santa Cruz)
Josie Krogh
Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.
