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The Past Year Has Been a Great Next Year

Here’s something to celebrate: The NMPF Export and Trade (NEXT) program is one year old, and already it’s a critical part of dairy’s export success.

NEXT is a voluntary, U.S. dairy product sales overseas and seeks a better alignment of supply and demand for milk and milk products at home. Member cooperatives provide the funding for NEXT by contributing two cents per hundredweight of milk marketed.

That may sound similar to the former Cooperatives Working Together program, but NEXT improves on it in multiple ways. After years of discussions with our members about how to strengthen CWT’s approach — revamp what CWT did, from eligible products to program structure — NEXT is more targeted, more flexible and more transparent, with clear benefits that’s showing through positive effects for its members.

Through NEXT’s first year, which ended at the beginning of July, NEXT committed export assistance on more than 315 million pounds of dairy products destined for international markets. That’s a 73% greater volume than in 2024, the last year of the CWT program, at a cost to its members that’s half of the CWT assessment.

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Trending Video

What Drives Pork Eating Quality - Dr. Ben Bohrer

Video: What Drives Pork Eating Quality - Dr. Ben Bohrer



In this episode of The Swine it Podcast Show Canada, Dr. Ben Bohrer from The Ohio State University discusses what shapes consumer experience with pork. He explains why juiciness and flavor matter, how stunning and chilling affect pork quality, what consumer research reveals about pork chops, and why education and guidance on pork preparation are critical to improving demand. Listen now on all major platforms!

"Consumer education may be one of the pork industry’s biggest opportunities to improve eating experience."

Meet the guest: Dr. Ben Bohrer / ben-bohrer-57b35bb2 is an Associate Professor of Meat Science and Muscle Biology at The Ohio State University and Owner/Operator of Meat Science Solutions, LLC. He earned his Ph.D. in Animal Sciences from the University of Illinois at Urbana-Champaign and his M.S. and B.S. from The Ohio State University. His work connects animal science, food science, meat quality, processed meats, and consumer eating experience. Learn more from Dr. Ben Bohrer on The Swine it Podcast Show Canada, available on all major platforms.