1963 DAIRY FACTS
Number of Farms—1960_
Number of Grade A Dairy Farms—1963
Number of Milk Cows—1963 _
Number of Milk Heifers—1963_
Number of Milk Heifers Calves
Milk Production—1962 _
Milk Sold-1962 _
Milk Sales-1962 _
1963
Matanuska Area*
_ 176
_ 53
_ 2,200
_ 460
_350
Total Agricultural Sales—1962
.18,300,000 lbs.
.17,760,000 lbs.
.$1,817,000
-$2,781,900
MILK SALES:
1953
1954
1955
1956
1957
1958
1959
1960
1961
1962
Historical Data
_$ 665,000
_ 865,000
_1,005,000
_ 1,227,000
_ 1,310,000
_ 1,296,000
_ 1,438,000
_ 1,675,300
_ 1,904,000
_ 1,817,000
“Includes Anchorage Area and lower Susitna Valley
Source of Data: Alaska Cooperative Reporting Service
STATE
367
66
2,900
600
500
23.000. 000 lbs.
22.000. 000 lbs.
$2,276,000
$4,070,500
$1,017,000
1.258.000
1.291.000
1.502.000
1.620.000
1.604.000
1.772.000
2,078,100
2.318.000
2.276.000
Alaskans to Learn of
Stale's Dairy Industry
The American Dairy Asso
ciation of Alaska, working in
cooperation with the Alaska
Division of Agriculture and the
University of Alaska Extension
Service, will bring to all Alas
kans the story of our dairy in
dustry and its products during
June Dairy Month.
With summer weather
here, dairy herds throughout
the Slate have gone onto lush
pastures resulting in a jump
in milk production," said Jim
Wilson, manager of the Am
erican Dairy Association of
Alaska.
"Furthermore," he added,
in June, when our annual
production is at its peak, the
demand for milk and milk
products ironically declines.
This decline is largely due to
school being out, family vaca
tions, and other summer ac
tivities, with the result that
diets often become of second
ary importance."
The cooperting agencies in
their dairy publicity campaign
MATANUSKA VALLEY DAIRYMEN
INVESTED MANY DOLLARS IN
IMPROVEMENTS DURING YEAR
The dairymen of the Matan
uska Valley, in the past year,
have made tremendous advan
ves and improvements in their
dairy facilities to insure the
best quality available in all
dairy products. Such improve
ments as pipeline milkers, new
bams, and bulk tanks are a few
of the items purchased and nec
essary to give the consumer a
product that is the best that
can be produced. Items such as
concrete feeding areas, stalls,
and new loafing sheds are also
improvements necessary in the
production of top quality pro
ducts. These improvements in
the past year, have cost hun
dreds of thousands of dollars.
Good dairymen are always
looking for areas in their oper
ation wherein they can im
prove their overall unit as well
as individual improvements.
The dairymen of the Matauska
Valley, over the past year, have
made considerable progress in
improving their entire opera
tions through various means.
Dairy farming is the only
form of agriculture found in
each of the 50 states.
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One of the areas, that is worthy
of comment is the deep concern
of having better cows and in
order to have better cows a
goodly amount of culling is
necessary. Hundreds of animals
have been culled during the
year in order to obtain good,
clean, high producing animals
in each individual herd. Many
dairymen are virtually start
ing over in order to upgrade
their dairy herds. This is pro
gress and each individual will
continue to progress so long
as he objectively seeks the
best.
The dairymen, through con
stand record keeping, are up
grading not only the cow herd,
but the entire enterprise under
which the family makes their
living. To know exactly what
the production of crops, live
stock, etc. are bringing into the
enterprise is important. To also
know the exact cost of all
these products is extremely im
portant dnd through close rec
ords that he is conscientiously
keeping are showing a new de
keeping are showing a new de
sire for continued progress.
will stress the importance of a
balanced diet to the health of
our State’s children and adults;
and that milk must be a part of
it. In adidtion to this, through
the use of feature stories, pub
lic appearances, colored slides,
and TV programs, the agencies
hope to give the public a better
understanding of Alaska dairy
farmers and their products.
June Dairy Month is given
in recognition throughout the
entire country as well as in in
dividual states. The National
American Dairy Association
spearheads the promotion and
works closely with allied food
industries, (of whose sales
dairy products represent 20%),
farm organizations, government
agencies, and others. June
Dairy Month is especially rec
ognized by President Kennedy
in line with his Physical Fit
ness Program.
Besides local publicity and
promotion on state levels, the
National American Dairy As
sociation will remind everyone
of the vital importance dairies
and dairy products play in the
economy and health of the na
tion.
Did You Know?
. . . That one quart of milk
weighs 2.15 pounds?
. . . That milk is economical?
Only costs about six cents for
an 8 ounce glass.
. . . That it takes more than
21 pounds of whole milk to
make one pound of butter?
... Ten pounds of whole milk
to make one pound of cheese
and 12 pounds to make one
gallon of ice cream
. . . That the United States
ranks 15th in a list of 17
countries on a per capita con
sumption of milk basis? Ire
land is first
w v v v v
We Salute the Dairy Farmer!
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DURING DAIRY MONTH
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'SERVING THE FARMER
FOR 27 YEARS"
MILK CEREAL
FRUT SHAKES
FOR RREAKFAST
Breakfast time is a hurry
scurry time in most households
One easy way for Mom tc
please her family and be sure
everyone’s well fed is to have
the breakfast fixin’s waiting
on the table and in the refrig
erator.
Quick ideas are best — idea:
everyone can prepare him
self. Milk Cereal Fruit Shake:
provide an easy, all-in-one
breakfast. Just blend fresh oi
thawed frozen fruit with milk
to pour over the family’s fav
orite dry cereals.
With this breakfast, Mon:
can be sure her family will be
well-nourished all morning
long. The top-quality proteir
in milk helps the body utilize
other food proteins more com
pletely.
MILK CEREAL FRUIT
SHAKE
S-6 servings
Add sugar to taste to 1 cup
diced, fresh berries, peaches,
or bananas and blend with 2
cups cold milk. Serve over crisp
cereal. A dash of cinnamon
adds zest to the banana varia
tion. A beaten egg may be ad
ded to any of the fruit shakes
for a “cereal nog.”
Note: Frozen berries or
peaches, thawed, may be sub
stituted for the fresh fruit,
then omit the sugar.
Because dairy farming is a
competitive business, cows
must be as efficient at their
job as the dairyman is at his
—if the farm is to survive.
Extension Service Leader Lists
Vatue of Milk and Dairy Products
If a fountain of youth is ever
discovered, chances are it will
be bubbling over with milk!
Miss Agnes Sunnell, Exten
, sion Service home economics
leader with the University of
Alaska, contends this could
well be the theme of June
Dairy Month. To back up her
contention, she offers the fol
lowing rundown on the values
of milk and dairy products:
Milk provides many of the
vital nutrients that help stave
off the signs of aging. Milk and
dairy products also are a ma
i jor rung in the ladder of good
• health for children and teen
; agers.
Dairy products provide cal
cium to build blood and bones
j. . . protein to build muscles . . .
■ and riboflavin for the glow of
health, youth and beauty.
Milk and dairy products pro
vide about three-fourths of the
calcium needed by the body.
About 99 percent of all the cal
cium in the body is used to
strengthen the framework and
build strong teeth and bones. ■
The other one percent plays an j
j important role in proper clot
; ting of the blood, and contrac
tion and relaxation of the mus
i cles. Calcium also helps delay
fatigue and shares in regulat
ing the action of the heart mus
cles and of the voluntary and
involuntary nervous system.
Milk foods are also good
sources of protein. In addition
to the function of building
muscle and body tissue, protein
is important to the formation
of antibodies in the blood to
fight infection. Protein is also
a part of the hemoglobin mole
cule in red blood cells. And en
zymes and hormones have been
found to be derived from pro
teins.
Riboflavin, also known as
vitamin G, is one of nature’s
most superb beauty aids. This
essential nutrient helps keep
skin clear and soft. It protects
it from developing the rough,
dry texture that leads to early
wrinkles.
The natural lubrication ribo
flavin provides for the skin
tissue helps prevent cracking at
the corners of the mouth, and
scaling and greasy skin around
the mouth and nose. Riboflavin
also helps insure healthy eyes i
and helps prevent eye catar- j
acts. It aids in controlling sen- j
sitivity to light and dimming]
vision.
These vital food factors sup
plied by milk and dairy pro
ducts are amply available in
milk and milk drinks, custards,
cottage cheese, milk soups,
cheese dishes, and ice cream.
Research scientists in food
and nutrition recommended
four or more cups of milk or its
equivalent daily for teenagers,
at least three cups for children
and at least two cups daily for j
adults.
Recent nutrition studies show
that many teenagers are drink-!
ing too little milk. Some are j
getting only two-thirds of their j
calcium needs from the milk!
they drink. And adults the!
country over are also slighting
this important food group. Miss
Sunnell says.
EXTRA NOURISHMENT
Bread that is rich in milk
makes extra nourishing snacks.
Sound Business
Practice Guides
Dairy Farmers
Operating a dairy farrr. to
day is strictly a dollar and
cents business. While living on
a farm is a way of life which
many people prefer, earning a
living on today’s modern farms
requires that sound business
methods be fully understood
and practiced.
The dairy cow that produces
the income for the dairyman is
one of the most wonderful fac
tories in the world, but, like
any other factory, she must be
rated for her efficiency.
When her services as a milk
producer are finished, she be
comes an important source of
meat and leather and other by
products for man.
Throughout her life, she is
performing other valuable
services, providing a major
part of the nation’s veal sup
ply and also restoring to the
soil at least part of what she
removes each day.
Just as a factory owner re
places inefficient help, the
dairyman must replace ineffi
cient cows. Production records
determine which cows are
“good investments” for the
dairy-farmer.
Milk, frequently called “na
ture’s most nearly perfect food"
because it supplies high per
centages of the dairy food nu
trient requirements for people
oi all ages, is also one of the
most economical sources of
food in the U. S. diet.
We salute the Dairy Farmer
with a pledge of "More
Power to the Dairy Farmer"
DcURy
GROWING WITH THE VALLEY
PI 5-3200
PALMER
We Serve the Dairy Farmer with
On the dairy farmer's farm, electric power does
many important jobs . . . from pumping water to
ventilating the barn, to milking cows, to processing
milk. To his home, it brings all the convenience of
modern living.