By CAROLYN PARTRIDGE
Monday March 21, 2011
NOTES FROM MONTPELIER
Full Article
In 2009, the Vermont Legislature passed a law that allowed for an increase in the amount of raw milk that a farmer could sell from his/her farm. While food safety was the primary concern as the legislation was discussed in committee, increased revenue for farmers who were struggling with extremely low milk prices and increased production costs were also important. While farmers were getting approximately $1 per gallon for the milk they shipped, those selling raw milk directly from the farm were getting anywhere between $4 and $13 per gallon and up, depending on their location.
The Legislature, while increasing the daily amount of raw milk that could be sold, also imposed several new requirements for additional record keeping, testing, labeling, and sample keeping. What the legislation allowed is the sale of raw milk for fluid consumption only. This was a compromise as there are those who swear by the health benefits of raw milk, while others think it is potentially dangerous due to pathogens that may be present.
When customers buy milk in a store, it has been pasteurized, a process in which the milk has been heated to a specific temperature and then rapidly cooled. This slows microbial growth in the milk. Created in the 1860s by Louis Pasteur, a French chemist and microbiologist, pasteurization was an important development at a time when the importance of sanitary conditions was not as well understood.
Before that time, diseases such as diphtheria, listeriosis, strep throat, salmonellosis, scarlet fever, brucellosis and typhoid fever were far more prevalent. It was found that, if heated, products such as milk and wine were less likely to cause these diseases. Antibiotics had not been invented, which are now used to treat these diseases, so the health threats and their consequences were very real. Today, there is also a greater awareness of the importance of a sanitary process.
Recently, there was a bit of a “dust up” when the Agency of Agriculture, Food and Markets (AAFM) sent a notice of warning to Rural Vermont, a Vermont agricultural advocacy organization. Rural Vermont had advertised for farmers to host dairy processing classes, which caused some concern for the AAFM for a couple of reasons.
Technically, if someone is turning fluid milk into another product (yogurt, cheese, etc), a milk handler’s license is required and it was unclear if the workshop hosts held such licenses. Additionally, cheese made from raw milk must be aged for at least 60 days before it is sold or consumed. There was concern that cheese produced at the workshops was being consumed at the end of the class, which is not permitted under federal or state law.
The concern on the part of the AAFM is that if a farmer is aware that the customer is going to do something other than consume the milk in its fluid form and something goes wrong, causing illness or worse, the farmer might be found liable. There is also the concern that if there is a problem, the entire Vermont dairy industry might be affected and given a black eye.
What should be made very clear is that farmers are allowed to sell raw milk to their customers for fluid consumption and customers are allowed to do what they want with the milk once they take possession of it. It is also legal to teach people how to do things and it might be beneficial to teach them how to do things properly.
The good news is that the AAFM has been working with Rural Vermont to reach an understanding in order to move forward. There have also been some suggestions made in a “housekeeping” bill to clarify statutory language, which would change the words from “fluid consumption” to “personal consumption”.
The consumption of raw milk is a personal choice that should be made in an informed way. Milk is a perfect medium in which pathogens can grow and requires careful, sanitary handling and processing. That being said, I raised my children on raw milk that came from our own goats. I made soft cheese and yogurt from it and never experienced a problem. However, I understood that if milk is not handled properly or if an animal is ill, it might cause illness. Knowledge and sanitary procedures are of the utmost importance.
Rep. Carolyn Partridge, D-Windham, is chairwoman of the House Agriculture Committee.