Northeast Dairy Survival
(Continued from Page 10)
Hileman, Tyrone, operates a 700-acre farm with
450 milk cows and raises corn, alfalfa, and soy
beans. He’s a member of Land O’Lakes.
The Hilemans milk three times a day in a double
-6 herringbone, milking 22 hours a day. They use a
Hispanic workforce.
A heifer grower finishes the calves. The average
age to first calving is 22 months.
For processors to invest in the Northeast, proces
sors must first take steps to increase milk produc
tion, noted Hileman. Dairy remains at a crossroads
in the Northeast and more production is necessary.
After all, plants continue to sprout in California,
Idaho, New Mexico, and even South Dakota.
The problem is, there isn’t enough milk being
produced in the ag areas of the Northeast to provide
a better source for major processors. Banks are
losing their ag expertise and don’t know how to
keep the dairy infrastructure from crumbling.
“If we do nothing, we will continue to lose the ad
vantages that dairy producers now enjoy,” Hileman
said. “We must overcome the stagnation of tradi
tion in managing our farms.”
The key: find ways to get more milk per cow.
Dairies may have to adopt a three-times-a-day
milking schedule and other management improve
ments.
Quinten Frey, president of Turkey Hill Dairy,
Conestoga, noted that despite the popularity of
their ice cream and milk products, the number one
“cash crop,” he said for the minute market en
terprise is “our iced tea product.”
That product was introduced in 1971 and contin
ues to be a mainstay in the minute market stores
and supermarkets across the Northeast.
Many ice cream producers are moving to the
smaller half-gallon of ice cream, including Edy’s
brand, from 64 to 56 ounces, noted Frey. That’s 13.5
percent less ice cream per package. The reason:
shrinking margins at the retail level.
Frey noted that Turkey Hill remains committed
to the ice cream market.
Frey noted his grandfather, Amour Frey, founded
the company, in 1931, starting home milk delivery
door to door in Columbia. (The company has the
Turkey Hill Sheep Skin Deed from 1768 to prove
there really is a “Turkey Hill.”)
From 1931-1954, home delivery was the main
stay. In 1954, the company started making ice
cream and sold lots of other snacks and commodi
ties.
In 1967, the store opened its first convenience
store along Columbia Avenue, which is still open.
Today, Turkey Hill Dairy company operates 235
stores in the region.
The growth of supermarket demand has contrib
uted to the company’s overall livelihood. In 1980,
Turkey Hill began supermarket sales of ice cream.
Supermarket sales of milk also began and, in the
1980 s, included stories throughout Pennsylvania.
In 2001, a $25 million expansion doubles capacity
for fluid milk product, refrigeration, and storage.
Total sales topped $2OO million (compared to $2O
million in 1980), and products are shipped to 15
states in the Northeast.
Frey said the company is the Number 6 leading
ice cream brand nationwide, and the number one in
refrigerated iced tea. They employ more than 540
nonunion associates, generating 100 million quarts
of ice cream per year and 115 million milk and iced
tea units.
The facility encompasses 207,000 square feet and
the company has 27 acres near Conestoga. The
plant has its own on-site water and wastewater
management.
Milk continues to be a part of a good diet. Fla
vored milk sales are up 7 percent with more getting
to the coveted marketing segment, he noted chil
dren. Flavors include chocolate, mocha, strawberry,
and vanilla.
Milk products are slowly replacing the soda dis
pensers in schools.
According to studies, milk is the “third most pop
ular reason to go to a convenience store,” Frey said.
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