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improving farming productivity to make farmers more efficient,” suggests Peter, “as well as concentrating on costs, planning, and tapping into other opportunities, such as diversification.” “In such extraordinary times, it’s hard to say for sure how things will unfold,” says Dr Judith Bryans, chief executive of Dairy UK, “Challenges still remain for the dairy sector; we’re yet to fully appreciate the extent of the economic fallout from the crisis on the UK economy, we’re also fast approaching the end of the implementation period with the EU and are yet to understand the full impact and opportunities this will bring, educating both the public and policymakers on the sustainability of our products and working towards Net Zero commitments, and we also have work to do promoting the health and nutrition of our products given Government’s clear intention to take action on obesity.” specialityfoodmagazine.com 25 The biggest success we’ve seen this year is the industry pulling together as awhole to try to overcome the huge issues we’ve so far faced and continuing to get food onto shelves. The sector has seen collaboration right across the supply chain and has been proactive inmobilising tomeet the challenges it’s faced; we’ve really taken the initiative wherever we reasonably could and I think that’s a great reflection on us as a sector DR JUDITH BRYANS, CHIEF EXECUTIVE OF DAIRY UK SPECIAL REPORT A SURVEY BY RABDF IN 2016 FOUND OVER HALF OF RESPONDENTS EMPLOYED STAFF FROM OUTSIDE OF THE UK IN THE LAST FIVE YEARS – A 24% INCREASE ON 2014 . ALMOST TWO-THIRDS SAID THIS WAS DUE TO INSUFFICIENT UK STAFF BEING AVAILABLE THE GRASS ROOTS IMPACT Connectivity, mutual-appreciation and innovation are welcome results of a challenging period for cheesemakers A fter a positive 2019 and bumper Christmas for many in the cheese industry, the impact of Covid is still very much felt by the sector. A great number of cheesemakers have adapted their business in entirely unexpected ways, while some have taken the opportunity to jump ahead on initiatives previously languishing in their To Do pile. Some paused or entirely stopped production, hanging up their dairy hats for the foreseeable future. The strengths of the artisan cheese industry have come to the foreground during these testing times, their flexibility and adaptability, as well as proximity to the philosophies that more consumers than ever found desirable, proving to be their saving grace through these choppy waters. Catherine Mead, chair of the Specialist Cheesemakers Association agrees that by considering the value of provenance – not least “the ability to track all their raw ingredients” - continuing with the new adoption of online platforms, and recognising and maximizing the agility of smaller businesses, cheesemakers can steady their footing in the marketplace. “The great thing about a small business like ours is that everyone is flexible,” agrees Hugh Padfield of Bath Soft Cheese. “We all have to muck in to help each other out normally. That means that when the business really has to adapt to a changing world the team is happy to be flexible.” Dramatic impact This flexible approach has meant that a number of cheesemakers were able to keep on carrying on, despite Covid having dramatic impact. “Parts of the business grew as a result of changes to the market, while others came to an abrupt halt – foodservice customers had to close and so their orders An immense goodwill towards dairy During the past few turbulent months, consumers have become more loyal to dairy products. “So far consumer data has shown us that during the Covid-19 crisis many have switched back to the more traditional foods they know and trust,” Judith continues. “We’ve seen this for dairy products like milk and cheese, which has been helpful in offsetting the loss of out-of-home consumption. What this tells us is that despite some of the disruptors and negativity, consumers continue to have an immense fund of goodwill towards dairy, and as an industry it’s this we need to nurture and galvanise. “Looking to the future we can and should be positive and confident and tell the right story about dairy which addresses consumers perceptions on nutrition, sustainability and animal welfare, whilst providing the innovative products that maintain and refresh consumers.” CATHERINE MEAD SPECIALIST CHEESEMAKERS ASSOCIATION HUGH PADFIELD BATH SOFT CHEESE RORY STONE HIGHLAND FINE CHEESE MARY QUICKE QUICKE’S JULIE CHEYNEY ST JUDE ROSE GRIMOND NETTLEBED CREAMERY CAROLINE BELL SHEPHERDS PURSE COMMENTATORS