Dairy industry smiling over cheese purchases
iUTHAMPTON - Per
yita cheese, consumption
the U S. increased 93 per
* from 1960-1976, a per
xnce unmatched by any
staple food in the
:ry . And, m 1976 it
’d to a record 16.0
per person, for the
rest annual increase m 31'
irs! So says Dairy Council
headquartered here,
oncan cheese, led by
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MoflflfflaO Offigoaffsooe© €®[ffl[paDO\
”/ ru ml o/ I anttcr', stuci 78% ”
Ask about our policy It is
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HAROLD A. HORN AGENCY
15 N. Lime St, Lancaster, Pa,
464 N. George St., Millersville, Pa
DAVIS INSURANCE AGENCY
' Vr
Cheddar and including Colby
and Monterey Jack, ac
counted for 92. of. these 16.0
pounds. Americans ate
almost a pound more per
capita over 1975 from this
cheese group. And Cheddar
remains, by far, the most
popular cheese in the
country, with its popularity
continuing to grow. Total
1976 U.S. cheese con
sumption was up to almost
Old Guard
JOHN H. HOFFMAN
Maytown, Pa
HUBER AGENCY
Klingerstown, Pa
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3.4 billion pounds, or nearly
400 million pounds more than
m 1975. Cheddar’s proportion
of this was 44 per cent.
Other cheeses showmg per
capita consumption gams m
1976 mcluded Mozzarella,
Swiss, Provolone and
Parmesan. The additional
cheese that Americans ate in
1976 was virtually all in
natural forms, as opposed to
processed cheese/cheese
foods and spreads.
Cheese Production Sales
Matching the 1976 record
cheese consumption was an
all-time high total U.S.
cheese production of 3,337
million pounds. This is 14 per
cent more than the previous
1974 record output of 2,937
million pounds and 19 per
cent more than was
registered in 1975.
All cheese types showed
production increases in 1976.
The American variety was
up 25 per cent over 1975 and
largely accounted for the
total U.S. cheese production
increase with 62 per cent of
the nation’s cheese output.
Cheddar led the way be
"BIG SALE"
Wood Stoves and Fireplaces
Rt. #212, Pleasant Valley
Quakertown, Pa. 18951
Phone: 215-346-7894
>k
.« '
. ♦„
recording the largest cheese
production gain in this
group. It jumped to 1,606
million pounds, a 33.3 per
cent increase over 1975.
Italian-type cheeses ac
counted for another 22 per
cent of the total production,
Swiss 6 per cent and all
others, 10 per cent.
Mozzarella registered the
biggest Italian gain to 506
million pounds, a 10.6 per
cent increase over 1975.
Sales of American cheese
exceeded 1.9 billion pounds,
12 per cent more than in 1975.
The other cheeses averaged
a 10 per cent sales growth.
Several factors are con
tributing to the cheese ex
plosion m America:
•Increases in family in
comes, leading to increased
cheese sales/consumption.
•Greater interest m ethnic
cooking, such as
Italian/Mexican cuisine,
where cheese is a major
ingredient.
•Trend toward away-from
hofne eating and
corresponding growth in
fast-food outlets, which use
VERNON J. LEENINGER
Owner: KO-KA-LE-KO Beef & Egg Ranch
“I am very happy with the quality of
workmanship on our new 27’x81’ Sealstor.
“We anticipate filling the structure with
many feeds as we grow them on our farm.
Alfalfa haylage - wheatlage - rye - corn silage -
high moisture ground ear corn.
“Due to the economy and versatility of the
Sealstor, our family selected this structure.
This is the way we will be assured of top
quality roughage and grain for our £OO
steers.”
I
I
I
r^MERICA^ABu,^
SYSTEMS
Sealstor and American farm Systems are registered trademarks of
American Farm Systems Inc a division of Southwestern Porcelain
Sand Springs Oklahoma
NAME
ADDRESS
CITY
TELEPHONE (include area code)
# OF ANIMALS
ON FEED - HOG
ACRES
L 1
Lancaster Fanning, Saturday, June 10,1978-95
cheese in many dishes (e.g.,
pizza, cheeseburgers, and
tacos)
•Fewer full meals being
eaten. Cheese, as a “now”
food that’s instantly ready to
use, suits today’s new eating
habits where people are
eating fewer full meals and
1 doing more snacking and
“grabbing a quick bite.”
•Increased awareness of
cheese’s nutritional value.
Since cheese is an animal
source protein, it rates with
meat, fish, and fowl as a
complete or first-class
protein. That means it has
all the essential amino acids
needed by people to meet
their daily protein
requirements. It’s also high
in food energy and a good
source of calcium,
phosphorus and vitamin A. '
People are gamgin a
greater knowledge of the
diversity of cheese types and
their uses. This is due in
N.J. is tuberculosis free
NEW YORK, N.Y. - A
certificate recognizing New
Jersey as the 14th state
officially accredited free of
tuberculosis in cattle was
presented to state officials
recently by Dr. F. J.
Mulhem, administrator of
the U.S. Department of
Agriculture’s (USDA)
Animal and Plant Health
Inspection Service (APHIS).
The certificate was
presented to Phillip Alampi,
PENN DUTCH FARM SYSTEMS, INC.
SEALSTOR-THE NEW BLUE
Box 8,2753 Creek Hill Rd.
Leola, Pa. 17540
Ph: 717-656-2036
Inc
BEEF
MORE INFORMATION □ STUDENT □
large part to increased
promotional efforts by
cheese/f ood companies.
In-store 1 merchandising
efforts have increased, as
reflected by larger cheese
sections. Where cheese
retailers had only 40 dif
ferent cheeses from which to
choose 50 years ago, today
some are showing as many
as 200 of the different kinds
available, and they’re using
more dynamic cheese
displays.
Uan Cafterr a past
National Cheese Seminar
president, said in 1976:
“We (in the cheese in
dustry) are in a growth
industry that has a potential
to double again in the next 20
years. There is no other food
industry as exciting in
volume growth and profit as
cheese. It remains one of the
fastest growing consumable
foods in the U S. today and
continues to grow in
profitability.
New Jersey secretary of
agriculture, in the
auditorium of the State
Office Building, Trenton,
N.J.
The following- states
previously have qualified as
accredited free of tuber
culosis: Connecticut,
Colorado, Maine, Maryland,
Minnesota, Montana, New
Hampshire, New Mexico,
North Carolina, North
Dakota, Rhode Island, Utah,
and Wyoming.
Clip and mail coupon to:
STATE
ZIP.