As dairy markets continue to move forward “at pace”, the ICMSA expects a price rise for March milk.
Chairperson of its dairy committee, Ger Quain, has welcomed the latest announcement from Ornua on their March milk returns, with a bounce in the index of 1.5 cpl.
He said this increase was fully expected given the surge in wholesale milk prices since the beginning of 2021.
“The Ornua announcement should now be followed by price increases at milk purchaser level. The base price of 33.25 cpl from Ornua, excluding value payments, shows the minimum levels that should be achieved without added value.”
“ICMSA would fully expect at least an extra cent increase from all milk processors for March milk and more from those milk processors that no longer have their seasonality payments in play.”
“This would mean that most base milk prices for March should be above 34cpl and indeed a milk price of 35 cpl is fully justified based on market developments”, said Mr Quain.
Reflect improvements in prices to farmer-suppliers
The dairy committee chairperson noted that the wholesale market has stabilised at a high level in recent weeks. He said it is “now time” for milk processors to reflect these higher levels in the March milk price.
Quain said that peak period milk supply deserves to see the highest possible monies returned to farmers. He stressed there was no possible excuse for not paying that in light of the prolonged surge in dairy prices.
“There has been a surge in wholesale milk markets, and it is now time for milk purchasers to reflect that improvement in their price to their farmer-suppliers. The processors need to catch up”, concluded Quain.
Add milk first to tea for ‘superior flavour’
Meanwhile, a renowned scientist revealed a new tea-making hack earlier this week.
Adding milk before water improves the flavour of tea, Professor Alan Mackie has claimed.
According to the head of Leeds University’s School of Food Science and Nutrition, this new tea-making hack prevents flavour loss caused by hard water.
The scientist stated that a high mineral content in water prevents flavour compounds from forming correctly.
Mackie conducted the research in conjunction with hot tap manufacturer, INTU Boiling Water Taps.