The General Manager of the Dairy Farmers of Newfoundland and Labrador believes there is an opportunity to develop secondary dairy products beyond milk and ice cream.
Tom Osborne says there is a lot of potential for developing locally-made yogurt and cheeses.
Wholesome Dairy of Stephenville was producing yogurt products and shipping them across the province before suffering a calamitous fire in 2006 that halted the venture.
Osborne believes there is potential for similar operations across the province and points to products like Cormack Cheese, which has been produced locally for some time now.
“It is a high quality product,” says Osborne.
“I would put it up against any cheese that is being imported into the province.”
He acknowledges that producing secondary products is more challenging because of the province’s smaller population but says local producers are capable of making high-quality products.