Editorial: New York wants to milk the yogurt boom
Sen. Charles Schumer said Tuesday, Feb. 4, 2014, that a shipment of Chobani yogurt, made in New York, is being held up at Newark Liberty International Airport in New Jersey because of "unattainable" Russian Customs certifications Credit: AP
It's a cultural phenomenon. With a near-60 percent spike in sales in recent years, Greek yogurt has become more than just a cottage (not to be mistaken with cheese) industry in the Empire State.
U.S. sales of this thicker, higher-protein version rose to $1.6 billion in the past five years and make up about 21 percent of all yogurt sold. Chobani Inc. and Fage USA are building plants in western and upstate New York, a healthy source of economic growth. And the state's large dairy industry -- estimated at $8.9 billion -- is eating it up, too, since New York yogurt makers rely on local farmers for millions of gallons of milk. All this was clear at the state's first ever Yogurt Summit last week. And who knows? It might strengthen another of New York's strong, but lesser known, exports: honey. It's delicious drizzled on Greek yogurt.
