I read this article, it was on the rising demand of organic dairy products. People, especially chefs are starting to want more and more organic dairy products for their dining establishments. Few farmers produce organic dairy because there are many strict regulations you need to follow to get a product branded "organic". These products are also very expensive to produce.
I enjoyed this article because i am interested in restaraunts that use organic foods in their menues.
https://www.chefscollaborative.org/uploads/CC_Dairy_Communique_Oct_06.pdf
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