Although A2A2 milk – unlike in Western countries – is not yet widely available in our country, current activities under the project co-financed by the Milk Promotion Fund "A2A2 – a new way of dairy products – the use of genomic selection in food production" show that Polish herds have great potential for the production of this raw material, and consumers, after initially learning about its properties, express interest in consuming it. In a study carried out in April this year. commissioned by the Polish Federation of Cattle Breeders and Milk Producers, nearly half of the respondents stated that they would be happy to buy A2A2 milk (49.9%) or dairy products (33.3%) made from it if they were available in Polish stores.
A2A2 milk, i.e. the so-called primary milk is a new element of preventive dietetics. They are distinguished by better digestibility and a positive effect on the intestinal microbiota. This product is especially targeted at consumers who struggle with digestive problems after drinking milk, people with milk intolerance or problems resulting from intestinal hypersensitivity.
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A2 milk – a good option for seniors
More than half of the heifers tested in 2023 had the A2A2 genotype
To assess the potential of A2A2 milk in the herd, it should be genotyped – each animal should be examined for the desired A2A2 genotype, i.e. the presence of the A2 beta-casein variant. In Poland, this raw material is not yet widely available. This is one of the reasons why the Polish Federation of Cattle Breeders and Milk Producers initiated the project "A2A2 – a new path for dairy products – the use of genomic selection in food production", the aim of which is to create a Polish A2A2 milk market. A total of over 30,300 heifers and cows have been subjected to genomic tests conducted so far. Of the 14,304 heifers tested in 2022, 49 percent of them have the A2A2 genotype, and another 42 percent A1A2 and may constitute a reserve population, while in 2023, 16,001 heifers and cows were tested – 51%. of them have the A2A2 genotype, and another 41 percent A1A2 and may constitute a reserve population.
A2A2 milk for people with known milk intolerance
As part of this year's third edition of the project, together with the independent research house SW Research, an opinion survey was carried out on a representative group of adult Poles. 83.3 percent respondents admitted that they consume milk and dairy products every day. Of the percentage of people who do not drink milk or eat dairy products, nearly ¼ stated milk intolerance as the reason for giving up their consumption.
– This group constitutes an additional potential group of consumers that breeders and processors could reach with A2A2 milk. On Western markets, e.g. the US, products made from this raw material command much higher prices than conventional products. Launching A2A2 milk production would be an opportunity for Polish breeders and processors to both increase the profitability of dairy production in Poland and increase export opportunities – emphasizes Leszek Hądzlik, president of the Polish Federation of Cattle Breeders and Milk Producers.
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Are Polish consumers ready for A2 milk?
Consumers would willingly consume dairy products made from A2A2 milk if it were available on the Polish market
The respondents also expressed great interest in purchasing products made from A2A2 milk. They most often indicated natural yogurt (59.8%), butter (55.7%), cottage cheese (53.6%), cream (53.5%), flavored yogurts (48.2%), kefir ( 42.6 percent), spreadable cheeses (41.1 percent) and hard cheeses (40.7 percent), skyr (32.5 percent), buttermilk (31.7 percent) and sour milk ( 27.2 percent). Additionally, the respondents admitted that they would prefer to buy A2A2 milk in stationary grocery stores (72.4% of responses), stationary health food stores (35.1% of responses) or directly from the host (18.4% of responses). Importantly, for more than half of the respondents (57%), it is important that A2A2 milk or its products are sold under the banner of a well-known, recognizable dairy. 41.5 percent answered that the recommendation of a doctor, dietitian (32%) or family and friends (26.6%) would encourage them to consume A2A2 milk or products made from this raw material.
The third edition of the project "A2A2 – a new path of dairy products – the use of genomic selection in food production – 2024 edition" started in March and will end in September this year. The project is co-financed by the Milk Promotion Fund.
