The Organic Valley Farmer Cooperative

Organic Valley, a thriving farmer cooperative, is revolutionizing the food business.



Travis Forgues with two of his children, Gabe and Molly, on the family’s organic dairy farm in Alburg Springs, Vt.
PHOTO: ORGANIC VALLEY/CARRIE BRANOVAN
George Siemon, Organic Valley chief executive officer.
ORGANIC VALLEY/CARRIE BRANOVAN
Visitors to Organic Valley’s corporate headquarters in LaFarge, Wis., enter through this big red barn.
ORGANIC VALLEY/PHIL WESTON
George Siemon’s own organic farm.
ORGANIC VALLEY/CARRIE BRANOVAN
Sales of Organic Valley products rose 25 percent in 2005. Its products include organic milk, butter, cheese, eggs, soy milk, orange juice and meat.
ORGANIC VALLEY
In the last century, an extraordinary shift occurred in how each dollar spent on food was distributed. The latest information shows farmers receive only about 8 cents of every dollar we spend on the food they grow.
STEWART SMITH/UNIVERSITY OF MAINE
Erin Beidler, daughter of Organic Valley farmers Brent and Regina Beidler, enjoys the open air of the family’s organic dairy farm in Randolph Center, Vt.
ORGANIC VALLEY/CARRIE BRANOVAN
According to Siemon’s organic food philosophy, people should grow much of their own food near their homes. 1st: Grow Our Own - Memories, Firsthand knowledge, Best flavor, Peak nutrition, Self-sufficiency
DAVE CHANNON
The next best thing to homegrown food is food grown by trusted local farmers. 2nd: Support Local Farms - Direct relationships, Farm visits, Family involvement, Freshness, Community, Less fuel consumption
DAVE CHANNON
Then come the organic foods distributed by conscientious organizations such as Organic Valley. The key element in this philosophy is consumers’ intimate knowledge of where their food comes from and the effects of its production. 3rd: Buy Natural and Organic Foods - Environmental protection, Whole foods, No genetic modification, No hormones, Fewer artificial ingredients
DAVE CHANNON











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