Few people are familiar with how milk is produced, handled and processed. Misconceptions and lack of knowledge about animal agriculture can lead people to opinions and actions based on inaccurate information and mistaken beliefs. Jenifer Cruickshank, assistant professor and Oregon State University Extension statewide dairy specialist, seeks to clear up those misunderstandings.
Cruickshank partners with the Oregon Dairy and Nutrition Council on ffarm and food production tours for nutritionists, dietitians, interns and students in these disciplines, and, starting in 2023, middle- and high-school STEM teachers. On these visits to dairy farms, Cruickshank serves as a content expert, providing science- and data-based information. Prior to the tour, she provides an overview of the dairy industry nationally and in Oregon.
Cruickshank typically covers the dairy cow life cycle, animal welfare, common management practices, organic vs. conventional production, antibiotic use,and dairy food safety. She answers questions whenever they come up on the tour. Common questions pertain to animal welfare, dairy husbandry practices, technology use on farms, organic production, genetic modification, antibiotic use, milk composition, and food safety.
Sometimes, her presence can be helpful in clarifying information provided by the dairy farmer, especially when they might use jargon. A goal of these food production tours is to provide participants with factual, experiential learning from actual food producers and agricultural industry professionals.
As a result of this work, post-tour survey results indicate that participants find the provided information to be new, helpful and credible. They gain a clearer understanding of dairy production practices and can use that information professionally. They also respond that they could use their own first-hand experience when addressing the misconceptions of others