New York's Greek yogurt industry has taken off, helping propel it to the top yogurt-producing state in the country. Can it retain the lead or will other states take over?

Cornell University released the first of two research papers analyzing the impact ― and potential ― of New York’s Greek yogurt production.

According to the report, New York won the geographic lottery in Greek yogurt production. Its close proximity to dense population centers, high milk production volume and easy access to interstates puts it at a competitive edge against other states, such as California, Wisconsin and Idaho.

It also helped that the founder of Chobani yogurt was living in New York at the time he launched his greek yogurt enterprise. 



Before the state’s Greek yogurt boom can fizzle, many companies in the state believe  there is a role for New York State in improving the climate for business across the entire dairy sector.  Specifically, they see an opportunity for the government to reduce disincentives and increase incentives to promote growth in milk production and facilitate the building large-scale digesters.

The researchers concluded there is hope for the long-term success of New York’s Greek yogurt industry.  
