Good news, fellow ice cream lovers! I’m very happy to announce that effective April 1, 2009, Turkey Hill Dairy offered retailers a five cent reduction on the net wholesale price of our 1.5 quart ice cream flavors. This is in conjunction with a five cent decrease offered on October 1, 2008. In other words, retailers are now able to purchase Turkey Hill ice cream for 10 cents less than they used to, a savings we hope will lead to lower prices for the many Turkey Hill ice cream fans out there.
So why the ten cent discount? There are a few reasons, actually.
For years, the cost of making ice cream rose steadily. So did the cost of making just about every other packaged good. Which is why manufacturers began decreasing the size of packaging, raising the price of the product, or, worst of all, stopped making real ice cream in many flavors. Sometimes they did all three. As many of you know, instead of raising prices to offset the rising cost of ingredients, last year Turkey Hill decreased the size of its packaging (but we kept making the same great tasting, rich premium ice cream). It was an issue I discussed in a previous blog entry here on the Ice Cream Journal.
But now, the cost of ice cream ingredients (primarily milk and cream) has begun to decrease. Prices came down enough to warrant passing along some of that savings to customers. I know it’s only 10 cents, but given the higher grocery costs everyone has experienced over the past few years, and today’s tough economic times, a little savings here and there can really add up.
Making the decision to lower prices was actually an easy one. Ever since my great-grandfather, Armor Frey, created Turkey Hill Dairy over 75 years ago, the needs of our customers has always been the primary motivation behind many of our business decisions. He’d, no doubt, be extremely pleased with this price reduction…after letting me know what he thought about the disappearance of Apricot and Honey Vanilla from the Turkey Hill ice cream line-up.
Sincerely,
Quintin Frey
President, Turkey Hill Dairy
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If you’ve got a technical question about the ice cream making process or some other inquiry about the nuances of America’s favorite treat, chances are Ernie has the answer. He might not be able to answer all questions, but he’ll try his best and some may be featured on the Ice Cream Journal.