Upstate is yogurt country

fage yogurtThe market for Greek-style yogurt has been booming in the US over the last few years.

The manufacturing epicenter for the boom: upstate New York.

Three of the prominent Greek-style yogurt brands are made in this general area. Chobani, now the nation's #1 yogurt brand, is made in New Berlin (it says it's the largest producer of yogurt in the state). Fage opened a new plant in Johnstown a few years ago (as it happens, Chobani also traces its roots to Johnstown). And up-and-comer Siggi's -- which is technically skyr (we believe that's Icelandic for "Greek yogurt") -- is made in Norwich (and there's actually a guy named Siggi). [Businessweek] [Oneonta Daily Star] [Inc.]

The surge in demand for this kind of yogurt has been remarkable. The market has grown 100 percent a year for the last three years. Fage describes the situation as "ridiculously strong consumer demand." And the last time we were in Hannaford, a sign on the Chobani case said they were out of some flavors because the company couldn't keep up. [Business Insider]

But why upstate New York? Watershed Post's Julia Reischel had the best line about that: "Maybe it's the culture."

[via Watershed Post]

image: Fage

Comments

Unfortunately, the number of dairy farms in Upstate NY is hemorrhaging because of the way prices are set for milk in this country. I can hope that these firms are paying enough per hundredweight to keep a few dairies in business. If they don't, they may find it increasingly difficult to find supply.

Has anyone's supermarket "run out"? of Chobani It's been months that Chobani posted a sign (in my large, busy Saratoga Price Chopper, no less) that they "are currently experiencing production delays." or something. What is that about?!! How can they just not be producing enough yogurt? Musta been that sweet commercial with the guy on the bike...

Wow, no mention of Old Chatham? Ronnie Brook? They're all great though.
As the first grandson of an upstate dairy farmer, I approve!

Let's hope hydro-fracking doesn't come and ruin all the water with which they make yogurt. Come on over to the Capital this coming Monday, May 2nd from 11am until dusk to show that NY needs to move beyond fossil fuel! Peace be with you.

I dearly hope this doesn't mean that the biking guy from the Chobani commercial doesn't live around here.

As far as I'm concerned, anyone who takes a bicycle pilgrimage--an EARLY-MORNING ONE, no less--to take a photograph of a YOGURT FACTORY is not someone I want in my neck of the woods.

Can you imagine the small talk? Me: "Good weekend, Chris?" Him: "Oh YEAH! I finally took that photo of the yogurt factory!" Me: *backs away*

It's not Greek yogurt, but a Columbian company that produces "high-end dairy products," including yogurt, is building a new manufacturing plant in Batavia, Genesee County.

Link: http://www.bizjournals.com/buffalo/news/2011/04/08/alpina-to-build-batavia-plant.html

@lealorali I saw one of the signs at my Price Chopper 2 weeks ago. It made me sad. :-( I had to buy the yoplait and dannon greek yougurt brands.

I will whole-heartedly admit that I am a "ridicuously strong" demander of Greek yougurt! I love it! The stuff from the vendor at the Troy Farmer's Market (the one that also sells Gelato) is amazing, but it's made with whole milk, so I try to only have it as a treat, and have Chobani's 0% fat ones normally.

Greek yogurt addicts: Greek yogurt is basically drained yogurt (drained of the whey). If you can't find your fav brand in the supermarket, you can get the same thing by dumping a quart of of regular, plain (all natural) yogurt into a fine seive and let it drain in the frig overnight. The more whey that drains out, the thicker the end product. If you really let it drain, it resembles cream cheese and makes a tangy spread with herbs.

Greek Yogurt is drained yogurt, which means condensed protein which means more bang for your calories, with zero fat to boot. It is phenomenal for making baked goods, perfect for whatever sauce or dressing you desire and a favorite breakfast for small ones in our household. However, the price is still daunting. If we're the epicenter, and we're this close to production, why is it so much more expensive than other yogurts? I understand their's a shortage, but are we really talking supply and demand?

I am digging Cabot's Greek from Hannaford since it is more local and less expensive than Chobani.

For awesome locally made greek yogurt head over to the cheese shop at Harmony House in Cohoes. Sean's is THE BEST!

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