Mungalli Creek Dairy on the southern Atherton Tablelands in Far North Queensland continues to grow thanks to strong demand across Australia.
Established in 2000 by brothers Rob and Danny Watson, Mungalli Creek Dairy is one of two certified biodynamic dairy farms in Australia.
Employing around 70 local staff, the Watsons farm over 700 hectares across four farms in Ravenshoe, Malanda and Millaa Millaa.
Mungalli also receives milk from five other local family farms, two of which are biodynamic and the other three are Misty Mountain Dairy Farms.
Jerseys, Aussie Reds and Swiss Browns make up their diverse milking herd, which can produce between 80,000 to 100,000 litres of milk per day and nearly four million litres a year.
Mungalli's philosophy is "looking after our land and our farmers", which Mr Watson believes is extremely important to Australia's food future.
Having pioneered biodynamic regenerative dairying in the tropics for 30 years, Mungalli has developed a strong customer base.
Recent national data collected by Nielsen Homescan revealed that in 2020, organic milk sales increased more than 25 per cent on the year before, compared to non-organic fresh milk sales which grew only 3.5pc.
As demand for organic and biodynamic products continues to rise, Mungalli has grown their market share and are exporting to markets in Brisbane, Sydney and Melbourne.
"Customers love what we do and want to support Mungalli as we look after their health, their family, the land and animals," Mr Watson said.
"When they buy a Mungalli product they know it is making a positive difference in their wellbeing, the farming community and the vitality of the land."
The Watsons have just finished harvesting a multi-species summer silage crop, including chicory, seteria, brachi, pinto peanut, Shaw creeping vigna, buckwheat, oats, sunflower, plantain, clover, ryegrass and Rhodes grass.
"Diversity in the soil microbiome and in our pasture grasses and legumes ensure the best nutrients are available for our plants and animals that graze on our lush mountain pastures," Mr Watson said.
Dairying for most of his life, it's hard to believe that Mr Watson is lactose intolerant.
Frustrated he couldn't enjoy any of his products, Mr Watson discovered a way to add a natural enzyme to the milk before it is packed, effectively removing the sugar that some people find hard to digest.
"As a dairy farmer with a lactose intolerance I love the fact that we can offer products that everyone can enjoy and our newest product which is lactose free and gluten free," he said.
"At Mungalli we produce a range of lactose free milk, Greek style yoghurt and organic ice-cream."
The Watsons recently opened a new $3 million processing plant, allowing them to expand their yoghurt, Ice-cream and cheese production.
A shrinking industry
Despite the considerable wet seasons and good pastures in Far North Queensland, the number of dairy farms left in the north has shrunk dramatically.
An industry which had 300 farms 30 years ago now only has 44 remaining, with Mungalli supporting nine of those farms.
"There is a perception in many communities that milk should be cheaper than water yet that's not sustainable so the industry is working hard to change perceptions," Mr Watson said.
"We are lucky that our customers are more than happy to pay significantly more for our milk so that our farm and the small family farms that we support are here for the long term."