• a historical overview of milk prices in the US;
• a historical comparative overview of farm-gate raw milk price in the US, New Zeland and Germany;
• a historical comparative overview of farm-gate raw milk price, Corn, Wheat and Soybeand in the US.

N.B.:

In the U.S., the price of milk is linked to a classification price plan. The system groups the milk into divisions, classes and different prices, according to its intended use. Milk prices primarily refer to two large divisions:

- Fluid grade milk, which represents 97% of milk produced in the U.S. It is produced under stringent sanitary conditions and is intended for all dairy products;
- Manufacturing grade milk, which represents 3% of milk produced in the U.S., and can only be used for products derived from milk such as butter and powders.

Across this subdivision, there is another classification system in operation in the U.S. that is mainly targeted to specific destinations, which are characterised by different milk prices:

- Class I milk is for direct human consumption and is the most expensive.
- Class II milk is processed into fresh products such as yoghurt, sour cream, ice cream and frozen dessert products.
- Class III milk is used to make cheese.
- Class IV milk is used to produce butter and powders.

This is a particularly complicated regulating system in that it intertwines the intended use with the localization of the production.

The US dairy industry is regulated by the Federal Milk Marketing Order system, which includes 11 different geographical areas (or "orders").

In each of these orders, manufacturers are paid a (harmonised) average price for their milk depending on its intended use, which, in turn, is determined by the place of production.

In Wisconsin, for instance, the majority of milk belongs to Class III, i.e. milk intended for cheese production. In Florida, however, most of the milk produced belongs to Class I, i.e. milk for drinking. This milk is therefore deemed to be more valuable and, as such, carries a higher-than-average price.

Milk from farms located in areas where there is already excess production is often made into butter and powders that can be stored for future use. Meanwhile, farmers located in areas where milk supply is low can expect that their milk will go on to be processed into food products.

The State of California, which accounts for roughly 20% of all milk production in the U.S., has its own Federal Milk Order and is not part of the federal scheme. There are five classes and further classifications within this Californian system.