The daily star-mirror. (Moscow, Idaho) 1911-1939, 1923-04-07
SUCCESS
DEPENDS ON Community
OPERATION OF LOCAL DAIRY
PLANTS OUTLINED BY PRO-
FESSOR BENDIXEN.

nave been introduced into Idaho dur.
ing the past year, and the organiza.
ton of creameries and cheese fac.
tories is under contemplation in mani
Localities in order to provide a pro.
fitable and ready market for the in
creased mount of milk and cream
produced.
Before building a creamer or
cheese factory it is we'll to make a
survey of conditions existing in the
particular community. Many vacant
creameries may be found thru-out the
state that stand as warning to com
munities that would rush into cream
cry operation without making a thoro
investigation of conditions. There
are a great many factors which deter
min the success or failure of a crea-
merry or cheese factory.
/. The amount of raw material
available for the enterprise deserves
should be available to furnish but
terfat to a creamery under Idaho con-
ditions before success can be as
sured. The average herd in Idaho is
small and a considerable proportion
of the milk and cream produced is
consumed on the farms. The aver
age production per COW in Idaho is
probably not much above the average
of the United States, which is 16O
pounds fat per year. 1t is probably
safe to assume that at least one-fifth
of this amount will be used on The
farm, leaving about 100 pounds o
fat which will make about 100 pounds
of butter. With 600 cows, then $1,000
pounds of butter could be made which
is only a small output for a creamery
to be able to return a profit. Over
head expenses do not proportionally
increase with an increased output OF
butter or cheese. Where the cost of
manufacturing a pound Of butter in
q factory producing $4,000 pounds
per year is six cents, 1t might be
three cents if 10000 pounds were
turned out.
A cheese factory may be operated
successfully with 800 to 400 COWS I
available. About 5000 pounds of milk
daily will make in the n~eighborhood
of 800 pounds of cheese, depending
upon the richness of the milk. Fol
instance, 100 pounds of 3 per GEM
milk will make 8 to 81 pounds of
cheese, while 100 pounds of 4 per cent
milk should yield 10 to 10A pounds
of cheese. A cheese factory, how
ever, must have milk delivered every
morning in a perfectly sweet condi-
ton requiring, therefore, a compare
lively close proximity of farm to fac
tory. =
2. Transportation facilities are i'm
portant factors to be considered in
a creamery or cheese fac
Where trucks can be operated
Tie year round, they result in a saw
ing. Good railroad connection with the
nearby territory is Of advantage in
shipping in supplies and in market :
ing the products. |
3. The prospective market has con- (
bearing upon the success or 2
of a plant. A nearby market
VI In N0O CA0 ~AO ~
usually of great advantage. !
4. Existing competition may make Q
he creation of a new creamery an
proposition. :
s.. Sufficient funds should be avail =
BILE in the community, not allowing !
outside capital to reap large dividends Z
rom a local enterprise. Every pat .
should be a stakeholder if poss- .
bic, and each stakeholder should hold d
My one vote regardless Of the
mount of his Investment. The %
needed to build and equip a u
liant varies with the locality and =
hould be ascertained before proceed d
lg.
6. The attitude of the community
be favorable to the enterprise 70
proceeding with it. Lack of "
lpport causes a great number of the
lilures of cooperative undertakings. n,
oyalty to the organization is especi-
lily necessary the first years Of oper-
ion and contracts are often used to n,
nd the producer to supply his con-
srn for a few years until the sue
,ss of the enterprise is assured.
z. A suitable site for a factory, as tde
,gards sanitation, drainage, abund- to
ice of water, track facilities, and w.
,nvenient location, is necessary. vel
8. OF all needs of a cooperative PEI
a competent manager is the thu
'eatest. The manager may nah or VIII
eak any cooperative organization. me
aoro is nracticaIlv no limit to the VII