The most
recent Class
III price announcement was made on January 3, 2019 and represents the
Class and Component prices for December, 2018. The price was a
disappointing $13.78/cwt. It was composed of butterfat at
$2.5080/lb., milk protein at $1.1417/lb., and "all other" solids at
$.2775/lb. Calculation of the Class III price is based on skim milk at
3.1 percent protein, and "other solids" at 5.9 percent. That calculates
to a Class III skim price of $5.18/cwt,
Butterfat is
based on a 3.5 percent content in the milk which equals $8.78/cwt. The final
value for Class III is then 96.5 percent skim milk and 3.5 percent butterfat, which
equals $13.78/cwt., the Class III price.
December Class III milk price = $5.18 x .965 + $8.78 = $13.78/
cwt.
The announced
Class III price is only an index. It is always based on milk with the
same component levels, 3.1 percent protein and 5.9 percent "other
solids" in skim milk and 3.5 percent butterfat. That is what an
index is. An index price is based on a constant volume of components that
makes it comparable with all other calculated values for prior months.
However, it
is very rare that a producer supplies milk at exactly these component
levels. A more likely component level would be around 3.8 percent
butterfat, with 3.2 percent milk protein and 5.9 percent "other
solids" in the skim portion of the milk. For that level of
components, the effective Class III price would be $14.64/cwt., That price is $.86/cwt. or 8 percent higher
than the published Class III index price.
Example Class III Price with higher component levels
= (3.2 x $1.1417 + 5.9 x $.2775) x ,965 + 3.8 x $2.5080 =
$14.64/cwt.
The standards
used for the Class III milk price index were developed prior to January 1,
2000, when the current payment system was implemented. The
standards in the Class III index were probably reasonable standards at that
time. Because changing an index price makes it inconsistent with past statistics,
an index is kept at standardized levels.
Increased
component levels can increase producer revenue. Further improvements in
component levels can be achieved. While $14.64/cwt. is not a sustainable
price for most dairy production, it is certainly better than $13.78/cwt. With
just an additional 1 percent increase in protein and butterfat, the milk in
this example would be worth $15/cwt.
Clearly, all
effort to increase component levels for butterfat and milk protein can help
improve dairy profitability. Technology
is available to achieve higher levels of butterfat and milk protein. Implementation is being achieved in many
herds today.
The majority of dairy products require only components. Measurement of dairy productivity by pounds
of milk is not an effective measurement.
The important statistic is component levels. The current growth products like cheese and
butter require only components.
Thank you for those very important details set out so clearly
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