Why not trial turning Guernsey milk into dried powder?
THERE is a proposal, at considerable cost, to install a new production line for milk cartons at the Dairy.
Such milk cartons produce:
n Limited lifetime of the milk in the carton.
n Massive shipping in large trucks of about 50,000 milk-filled cartons to all stores in Guernsey each day.
n A sort of plastic interior to the carton – I do not trust any plastic with children’s food.
n Significant waste disposal of an estimated 50,000 used cartons each day.
May I suggest a different, more modern approach:
All Guernsey milk is dried and turned to powder. This means only reducing the water in the milk and drying the residual.
I have imported dried 900g full cream milk powder in tins from Nestle for about two years but it was not derived from Guernsey cows. It did not taste the same as current Guernsey milk but lasts a long, long time and is less expensive than current Guernsey milk in shops.
Such an application applied to Guernsey milk would:
n Stop all empty 50,000-a-day cartons of milk being imported.
n Lasts many months in dried form.
n Eliminate the internal lining of current cartons.
n Remove many large trucks from Guernsey roads.
n Huge reduction in cartons for reduced waste disposal.
n Would enable exporting and selling of Guernsey dried milk.
May I suggest a trial to see if:
n It is less expensive to produce.
n Dried milk does indeed last a long time.
n Guernsey dried milk tastes just like our existing Guernsey milk.
REX FERBRACHE