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New York State Expected To Remain Largest Greek Yogurt Producer, But Growth Rate ‘Will Not Continue Apace’
Ithaca, NY—Is Greek yogurt a fad that will soon run its course or a new product category that will become an enduring part of the US food landscape?
“All indications point to the latter,” according to a recently released Cornell University study. Indeed, the bigger question is what the ongoing upside potential is for the Greek yogurt category.
The study also concluded, among other things, that New York will continue to be the largest producer of Greek yogurt for the foreseeable future, although the growth rate “will not continue apace.”
Industry Evaluations of the Status and Prospects for the Burgeoning New York Greek-style Yogurt Industry was written by Bob Boynton, adjunct professor, and Andy Novakovic, the E.V. Baker professor of agricultural economics, in Cornell’s Charles H. Dyson School of Applied Economics and Management.
The study’s objective was to better understand and quantify the recent growth in the Greek-style yogurt market in the US and the production of yogurt in New York-based plants.
Publicly available data was the primary source of information on the recent evolution of the Greek-style yogurt sector. Personal interviews of industry leaders were conducted to provide insights into the current market
structure, challenges facing the Greek yogurt industry in New York and the US, and illuminate growth scenarios in terms of product demand and processing capacity.
For this report, Boynton and Novakovic used the term “Greek yogurt” to include both strained and non-strained products and without regard to the ingredients used. By adopting this approach, the authors used the two most commonly cited consumer characteristics to identify Greek yogurt: a higher protein content and thicker consistency than regular yogurt.
USDA has been reporting yogurt production since 1989; it has grown from under 1.0 billion .