Facing closure, this dairy farm cut ties with its processor and now makes four times as much

In Short: As neighbouring dairy farms folded around them on Queensland's Scenic Rim, Kay and Dave Tommerup chose between closing or saving their fifth-generation dairy by radically changing how they did business.
 
They were already running a farm stay in a rustic homestead on their property and selling beef and milk-fed free-range heritage-breed pork to guests, visitors and chefs.
In January 2021, the couple took a leap, reduced their herd to just 22 cows and cut ties with their processor.
 
Using a century-old cream separator in a purpose-built micro-creamery, they make Jersey Girl cultured butter, cream-topped bottled milk, cream, crème fraiche, yoghurt and ice cream.
Pasture-raised eggs, organised tours and farmgate trails have been added to the agritourism mix.
 
"It was a huge leap of faith, and it was probably a bit too much for my husband in the beginning," Ms Tommerup said.
"But we haven't looked back … the dairy makes four times more money now than when we were supplying a processor."

There's more to this story, read the full article by following the link here:  
https://www.abc.net.au/news/rural/2023-08-21/dairy-farm-survives-by-diversifying-agritourism-directsales/102747100utm_campaign=abc_news_web&utm_content=link&utm_medium=content_shared&utm_source=abc_news_web

Source: Jennifer Nichols, ABC Rural, 21 August 2023.

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