A Beemster story about milk, people, and working together

To understand the origins of our confectionery factory, we must go back to the beginning of the twentieth century. To everyday life on farms in North Holland. In those days, dairy farming was small-scale, labor-intensive, and closely linked to the rhythm of the seasons. Milking was done by hand. Eight to ten cows per hour was considered a good pace. The day started early and ended late.

Many farms were mixed enterprises. In addition to cows, they also cultivated crops or kept other livestock. This versatility made the business resilient, although it also demanded a lot from the people who worked there. Everything depended on muscle power, craftsmanship, and knowledge passed down from generation to generation.

The North Holland cow

The North Holland cow was a household name during this period. She was known for her milk production and quality. So well known, in fact, that she was exported. That was a source of pride, although it later brought new challenges. Other countries, particularly the United States, were already working with more targeted methods and greater efficiency. Over time, this created competition and put pressure on the traditional market.

Around 1900, this change was still mainly a premonition. Dairy farming was organized locally and strongly focused on self-reliance. However, it slowly became clear that standing still was not an option.

Milk on the go

The milk was milked in the evening and had to be processed quickly. Refrigeration was still in its infancy. Transport was initially by handcart and later by dog cart. Heavy carts were pulled along dykes and narrow roads, often in the dark. The image of men striding determinedly through the polder is characteristic of this era.

Small factories, also known as cheese factories, were established to process the milk. These were often founded by shareholders who were also milk suppliers. Sometimes the building even had a dual function. During the day, people worked there, and in the evening, meetings were held. Well-known names such as De Hoop, Wilhelmina, De Unie, Arcadia, and De Volharding emerged in the Beemster and surrounding areas. Milk was also processed in Middelie and Neck.

The system worked, although many dairy farmers felt that it was not entirely balanced.

The desire to do it together

The milk was collected, processed, and sold. The dairy farmer's influence remained limited. The price of milk was set by others. Especially at a time when the work remained hard and uncertainty increased, this began to cause friction.

Around 1928, the discussions became more serious. Not at long tables with thick files, but at kitchen tables, in barns, and after meetings. The question was simple yet meaningful:
What happens if we do it together?

The idea of a sweet factory took shape. A factory owned by the dairy farmers themselves. Organized as a cooperative. Joint ownership. Joint responsibility. Joint decisions about the future of milk.

From idea to organization

The first meetings took place in 1929. Interest was high. Discussions focused on risks, previous initiatives elsewhere that had not always been successful, and the tension that comes with investing. At the same time, confidence grew. The time seemed ripe.

People such as N. van Baar, G. Hoorn, P. Otjes, J. Klaver, C. van Diepen, H. Akkerman, and K. de Boer took the lead. Not out of personal interest, but out of a sense of responsibility for the group. They guided the discussions and provided structure.

The decision to form a cooperative felt logical. It meant clear agreements, transparency, and commitment. Articles of association were drawn up. Internal regulations were discussed, amended, and adopted. Everything was done with care and attention to ensure broad support.

A place to build

The choice of location received a lot of attention. Soil conditions, accessibility, and room for expansion were important factors. Ultimately, a site in the Beemster was chosen that not only met the requirements at that time but also offered room for the future.

A building committee was formed. Quotes were requested. Experts were consulted. During a discussion about transport, someone remarked that dog carts had had their day. Everyone laughed. Everyone knew it was true.

Construction began in the spring of 1929. Board members regularly visited the construction site, sometimes in suits, sometimes with rolled-up sleeves. Machines were ordered. The layout was carefully designed with an eye for quality, efficiency, and reliability.

From muscle power to collective strength

The first trial runs in the summer of 1929 brought excitement and relief. Minor adjustments proved necessary, but that was to be expected. Production soon ran as hoped. The members' first milk was processed, and the quality met expectations.

The sweet factory became more than just a building with machines. It became a response to changing times. A place where tradition and innovation came together. The hand-milking farm and the modern factory found common ground in cooperation.

Looking back, the establishment was not a leap of faith. It was a logical consequence of sober reflection, joint decision-making, and daring to act. Precisely as befits the Beemster. And CONO Kaasmakers.