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The first dairy cows arrived in Georgia with James Edward Oglethorpe, the founder of the colony, in the early 1700s. By the 1930s the dairy industry had gained success as a commercial enterprise in Georgia and has been a primary industry in the state ever since. In 2000 the value of the Georgia dairy industry to the state (including milk, cull cows, and bull calves) was $254 million.
Little is known about the earliest period of dairying in Georgia because acquiring milk was primarily a local enterprise, left to individual families. A family that produced excess dairy products—butter, cream, cottage cheese, or cheese—would trade or sell the products to neighbors. Eventually, some farmers acquired an extra dairy cow or two for the purpose of producing dairy products to sell. As demand grew, such herds increased to five to ten cows. Farmers processed and distributed their own milk for sale.
The dairy industry slowly expanded as the population of the colony increased and spread inland from the coast. After the Civil War (1861-65) the demand for milk products grew. Cows were pastured and milked by hand. Milk was cooled in cans in water tanks filled with spring or well water. (Milk was considered adequately cool at a temperature of 50 degrees Fahrenheit.) The dairies closest to communities produced fluid milk for the town's population. The dairy farmers were producer-processors, as they produced the milk with their small dairy herds, bottled the milk, and delivered it to their customers. Dairy farms located farther away from the towns produced cream or butter, which could be stored longer and transported more easily than fluid milk.
In 1876 Benjamin Hunt, a banker and expert in horticulture and animal husbandry, brought a herd of Jersey cows to Putnam County and opened Panola Farm, an experimental dairy facility. He is credited with establishing the dairy industry in that county.
The horses and mules as power sources on the farm; consequently more acreage and crops were available to be sold or to support dairy cows instead of supplying feed for horses and mules. The introduction of electricity and the milking machine allowed more cows to be milked by one person with less effort. Each pail of milk was strained and placed in electrical coolers. Mechanical refrigeration cooled milk more efficiently and maintained its freshness longer. All of these advances led to a rise in the number of dairy farms and dairy cows in the state of Georgia as well as in the United States. At the same time, the Great Depression of the 1930s caused decreasing farm prices. Part of farmers' attraction to dairying during the depression was that it provided steady income over time.
From World War II (1941-45), when it began to increase rapidly. In 1945 dairy cows in Georgia numbered about 360,000 head. By 1953 cows were valued at an average of $138 per head.
As state department of agriculture in Atlanta. Many county health departments around the state shipped milk samples there by railroad. The inspectors were most concerned about unsanitary milking machines; there was a great deal of bacteria in the milk because in many cases water around the dairies was contaminated by nearby outhouses.
In state legislature finally passed a law requiring all milk to be pasteurized. Since World War II was still being fought and there was a shortage of equipment, producers and processors were given a three-year period to comply. In 1950 the Interstate Milk Shippers Agreement took effect. All states were members of this agreement, which prevented multiple inspections of milk as it was transported from state to state.
After World War II the Georgia Department of Public Health purchased a used house trailer and transformed it into a mobile milk laboratory. The first area that benefited from the mobile lab was Cobb County. During the approximately sixty days that the lab stayed in each area, state and county personnel inspected each dairy producer and milk plant. Samples were taken from each dairy and examined thoroughly. The milk producers became conscious of the need for better sanitary practices and were made aware of the quality of their milk. Milk producers were given a grade for their milk. "A" was the highest grade, and "C" was the lowest.
The pipeline milking system and bulk tanks replaced the bucket milkers and milk cans on dairy farms in the 1960s. The introduction of silos and silage replaced pasture, and better highways and trucks meant that milk and dairy products could be transported further and faster. An effort to control mastitis, a bacterial disease found in dairy cows, also began in the 1960s. This benefited both the public and the owners of milking herds. In 1965 federal and state milk regulations established a maximum of somatic cells, which produce mastitis, for grade A milk.
InColumbus and Athens Cooperative Creamery in Athens, operated in the state during the 1940s. The large group of producers that supplied the Atlanta market decided to form a cooperative that became Atlanta Dairies. They purchased land, built a processing plant, and acquired trucks to haul the milk cows from the farm to the plant. The plant and cooperative are still operating today under different names.
In the 1960s dairy farmer cooperatives grew and began helping dairy farmers earn better prices for their milk. Some of the most significant cooperatives in the state were Atlanta Dairies, Athens Cooperative, Miss Georgia Cooperative, South Georgia Cooperative, and Well Dairies Cooperative.
In 1970 a cooperative known as Dairymen was formed from a collection of new and large cooperatives in Georgia. Dairymen was primarily a marketing agency for milk producers, and with its formation about 90 percent of all milk in the state was marketed through dairy cooperatives. This improved the sanitary quality, flavor, and shelf life of grade A milk. In 1972 the Georgia General Assembly returned all responsibility for milk sanitation and safety to a single state agency—the Georgia Department of Agriculture.
Several factors contributed to these changes in the industry. The dairy farms around Atlanta and other cities were sold for housing as population increased. Many people in farming communities left agriculture to pursue other job opportunities. Technology advanced so that larger farms could be efficiently operated. Through genetics and management techniques introduced in the last decades of the twentieth century, dairy cows have increased their production dramatically, so fewer cows are needed to produce a comparable supply of dairy products.
A few dairy farmers in south Georgia implement sustainable agriculture practices. The owners of Sweet Grass Dairy in Thomasville, for instance, abandoned conventional dairy farming in 1993 in favor of a "rotational grazing" approach, the method used by farmers in New Zealand. Sweet Grass also produces artisanal cheeses made from cow's milk and goat's milk, which have won national awards.
According to industry experts, projections for Georgia through 2020 show a continued decline in milk production. Georgia, along with most other southeastern states, is a milk-deficit state, meaning it does not produce enough milk to supply its own population. As of 2006 the state produces less than 300 pounds per capita, while the nation's average is 581 pounds per capita. Ironically, about 40 percent of Georgia's milk is shipped to Florida, with Georgia's needs being met by milk shipped from other states. As of 2006 nine companies are involved in the processing of milk and milk products in Georgia.
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