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Photos represent similar grass-fed grazing models in New Zealand

March 22, 2017

Why More Farmers Are Making The Switch To Grass-Fed Meat And Dairy

Published March 22, 2017 on NPR

Though he didn't come from a farming family, from a young age Tim Joseph was fascinated by the idea of living off the land. Reading magazines like The Stockman Grass Farmer and Graze, he "got hooked on the idea of grass-fed agriculture — that all energy and wealth comes from the sun," he explains, "and the shorter the distance between the sun and the end product," the higher the profit to the farmer.

Joseph wanted to put this theory to the test, so in 2009, he and his wife Laura launched Maple Hill Creamery, an organic, all grass-fed yogurt company in upstate New York. He quickly learned what the market has demonstrated: Demand for grass-fed products currently outstrips supply.

Grass-fed beef is enjoying a 25 to 30 percent annual growth rate, while sales of grass-fed yogurt and kefir have in the last year increased by over 38 percent, compared with a drop of just under 1 percent in the total yogurt and kefir market, according to natural and organic market research company SPINS.

Joseph's top priority became getting his hands on enough grass-fed milk to keep customers satisfied, since his own 64-cow herd wasn't going to suffice.

Read the full story at NPR

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