WC Wisconsin News

Faculty, staff, and a recent graduate from the University of Wisconsin-River Falls joined a group traveling to Thailand this summer to learn about the country's dairy industry and explore opportunities for collaboration. The initiative was supported by a grant from the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP).

"The idea behind the grant was to promote collaboration and networking between the dairy industries in Wisconsin and Thailand,” said Grace Lewis, a UWRF assistant professor of food science and principal investigator for the grant. “Part of the project was trying to design a dairy product suitable for export from Wisconsin to Thailand.”

The nine-day trip included UWRF Dairy Plant Manager Rueben Nilsson, recent graduate Nevaeh Bolinger, Director of Quality and Grading for Wisconsin Aging & Grading Cheese, Inc. Randy Swensen, and UWRF Assistant Professor of Geology Kevin Thaisen. They were accompanied by Apilak and Sukanya Sirikeratikul, Dairy Farmers of Wisconsin representatives in Thailand.

During their visit to Bangkok and Chiang Mai, participants met with local dairy farmers, cheesemakers, restaurant groups, retailers, research companies, exporters, importers, and universities. The group aimed to better understand Thailand's dairy sector from production through distribution while assessing prospects for introducing Wisconsin cheese into Thai markets.

Lewis noted that although Thailand’s dairy industry is smaller than Wisconsin’s, it is expanding. She reported that the team sampled artisan cheeses during their stay. As professional cheese judges, Lewis, Nilsson, and Swensen encouraged a local cheesemaker from Dacheeso in Chiang Mai to enter her products into global competitions.

“We left that meeting very inspired because that cheesemaker was very passionate about her occupation and she was very sweet and humble” Lewis said. “When we told her she should submit these cheeses, she was dumbfounded.”

The group also experienced new flavors created with different spices and methods unique to Thai cuisine. This aspect was highlighted during discussions led by Anuwat Churyen at Maejo University.

“They use a lot of herbs and spices, different curries and chilies,” Lewis said. “And it’s not just about the ingredients. You need to handle them in certain ways to maintain the aromatic and flavor profile. For example, you don’t want to heat things at too high of a temperature or blend ingredients too vigorously because you’ll release some of the desired volatiles, affecting the flavor and aroma.”

Visits included stops at both the U.S. Consulate in Chiang Mai and Embassy in Bangkok where they thanked officials for supporting Wisconsin cheese exports.

Bolinger participated after graduating with a degree in food science and technology earlier this year; she had worked on incorporating Thai flavors into cheese as part of her studies at UWRF’s Wuethrich Family/Grassland Dairy Center of Excellence.

“My experience traveling to Thailand is one that I will remember forever,” Bolinger said. “Experiencing another culture through visiting their places of worship, eating their foods and learning about their spiritual beliefs only covers a little of what our trip entailed.”

Other activities included visits to Michelin Star restaurants as well as a virtual meeting with Ian Kittichai—an Iron Chef based in Bangkok.

“This experience has made me realize that there are countless job opportunities especially in food science-related fields which I find very promising for this growing degree,” Bolinger said. “The opportunities are truly endless,and traveling or moving to another country for work is always an option.”

Looking ahead,Bolinger hopes future travel will continue her exposure to other cultures.

DATCP leaders described the university’s work as an example of strategic partnership expanding international markets for state producers.DATCP oversees efforts like these aimed at boosting agricultural exports globally.

“The work done by the University of Wisconsin-River Falls team in Thailand is a great example of collaboration driving Wisconsin dairy exports,” said Jennifer Lu,international economic development consultant at DATCP.Lu has been closely involved in this project over three years.

“This project reflects the mission of the Wisconsin Initiative for Agricultural Exports to grow Wisconsin’s reach in key markets,” said Julie Lassa Division Administrator at DATCP.“Through this partnership,the university,Dairy Farmers of Wisconsin,and DATCP are sharing Wisconsin’s world-class dairy across the globe.”

Lewis plans further collaboration with Chiang Mai University on product development as well as student/faculty exchanges between institutions.

“I’m really motivated to keep moving forward in this project,” Lewis said.“Everybody was so inspiring over there.”