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Implications of Technological Developments on the Dairy Industry¹

Department of Food Science, North Carolina State University, Raleigh 27607

ABSTRACT

The critical questions become:

1. Can the dairy industry compete with other segments of agriculture and the environment in the efficient use of resources for food production?

2. Can the dairy industry produce raw products at a cost that will enable it to convert them into a variety of food products that will be competitive in the marketplace? This last question assumes that the pricing policies must be attractive to producers, processors and consumers.

3. Will the dairy industry commit itself to programs and policies at a level of magnitude that will promote and assure its future?

Personally, I believe that the dairy industry can be a stable and important part of our nation's food supply for the future provided it will:

1. Define its long term goals and objectives and start working to fulfill them.

2. Become realistic about a research effort that will provide it with adequate knowledge and technology in production, processing new and improved products and nutrition.

3. Work to remove antiquated laws and regulations and seek to establish some that are in the best interests of consumers and the industry.

4. Develop and support a marketing program that will be adequate to inform and convince consumers of the value of milk and its products.

¹ Presented to the Business and Industry Section at the 65th Annual Meeting of the American Dairy Science Association, University of Florida, Gainesville, June 1970.