The science and engineering behind Wisconsin’s food and beverage production—from farm to factory to fork—comes from the expertise developed over generations of agriculture and food science leadership. Wisconsin has earned global recognition for technological advancements that have improved growing practices, increased distribution efficiency, and raised safety and nutritional standards worldwide—all of which is driven by the joy we associate with good, healthy food.

Wisconsin is America’s Dairyland, producing more than 3 billion pounds of cheese and 30 billion pounds of milk each year. But that’s not all we’re known for. Wisconsin is also the #1 U.S. producer of ginseng, mink pelts and cranberries, and is a leader in sustainable and organic practices. And with above-average specialization of people and companies in food and beverage processing, Wisconsin has the workforce to support your company’s growth.