Agricultural attachés from around the world explore a cranberry marsh in Warrens, Wis.
Wisconsin is known worldwide for its cheese, but what about its cranberries, ginseng, urban agriculture or innovative biofuels research? Last week, I had the opportunity to help expand the global reputation of Wisconsin beyond dairy. I shared the diversity of American agriculture with representatives from over 20 countries through a tour of the state.
Agricultural attachés from around the world are usually stationed at their countries’ embassies in Washington, DC – close to the politics but far away from most American agriculture. To give these representatives a real look at our industry, USDA-FAS arranges annual tours to various parts of the United States. It’s a great opportunity for the attachés to learn about the variety that exists in American agriculture, to see some of our innovative approaches, and to meet the farmers who provide products exported to their countries. Read more »
Wisconsin is the Dairy State, but can you guess what other agricultural crop they lead the nation in? Read below for the answer, and check back next Thursday for another Census of Agriculture Spotlight!
The Census of Agriculture is the most complete account of U.S. farms and ranches and the people who operate them. Every Thursday USDA’s National Agricultural Statistics Service will highlight new Census data and the power of the information to shape the future of American agriculture.
Welcome to America’s Dairyland! It is simply impossible to talk about Wisconsin agriculture without immediately bringing up our dairy sector. After all, as the 2012 Census of Agriculture results showed, 16.5 percent of all farms in our state have milk cows.
Wisconsin has significantly more dairy farms at 11,543 than any other state. We are also one of only two states with more than one million milk cows. And, of course, who can forget about Wisconsin cheese? As NASS’ Dairy Products reports point out every year, Wisconsin farmers produce more cheese than any other state, producing more than 25 percent of all cheese in the United States. That’s nearly 3 billion pounds of cheese a year! Read more »
Nancy Mims tests a batch of cheese. NRCS photo.
John and Nancy Mims never imagined they would be running a dairy when they met at the University of Florida and married 40-some years ago. He was going to be an architect and a pilot, and she was going to be a nurse.
They were going to move to the Caribbean. But then John was drafted. After a six-year stint in the Navy, Nancy’s father died, and they went home to help her mother on the dairy where Nancy grew up. They ended up buying the dairy in 1980.
It is a lifestyle the two have grown to love and they have worked with USDA’s Natural Resources Conservation Service to protect their way of life. Read more »