About Doug Jackson
Doug has over 15 years experience in delivering business advice to the farm and food sector. Advising a range of businesses in the dairy, arable, fruit and red meat sector he has worked with businesses developing dairy (including cheese, ice cream and liquid milk), wine, fruit juices and box schemes for direct retail.
Doug has worked for three of the largest farm management consultancy businesses in the UK working in the South East, Eastern Counties, Midlands and Wales and is now Director of Food and Farming for Savills UK based in southern England.
Doug is also a trustee for a school farm in London, a trustee for the South of England Agricultural Society and a director of farmer cooperative RAMSAK.
With milk prices under significant pressure and the future of capital grants uncertain in a post-BREXIT world there has never been a better time to consider adding value to your milk. Until the UK leaves the EU there will still be capital grants available to support investment. Sales of Luxury ice cream increased by £17.7 million last year and cheese exports increased by 7.8% demonstrating that there is growing demand for dairy products and, with 70% of the population wanting to buy food more locally, in particular for on-farm added value. Doug Jackson will talk through key considerations when looking at moving into dairy processing, marketing and added value including potential capital costs, grant availability, potential profits and review some case studies.