In this week’s “moment of weirdness,” we bring you competitive dairy tasting. The competition takes place across the United States as part of the Future Farmers of America’s (FFA) Milk Quality and Products Career Development Event.

Modern Farmer reports, “Right now, in hundreds of American high schools, teams of eager co-eds, in blue and yellow jackets with their names stitched on the back, are training for the big day: the upcoming FFA national convention in Louisville, Kentucky, which runs October 28 to November 2.”

Can’t you just feel the excitement? The tasting is apparently very “elite.” Modern Farmer reports that students “need to be able to identify miniscule traces of flavor. Eight kids tried out for [a] team last year, but only half made the cut. [One coach reported] For salty, I add 10 granules of salt. For garlic I add three or four granules of garlic.”

I wonder if they can taste the growth hormones, or the blood and pus as well?

As we’ve reported previously, “The dairy industry has developed a somatic (pus) cell count process, which means, the higher the cells, the higher quantity of pus in milk. The Food and Drug Administration (FDA) allows 750 million pus cells in every liter of milk (that’s the highest permitted upper limit of milk pus cell concentration in the world, nearly twice the international standard of allowable pus cells).”

As fun as competitive dairy testing may be for some people, you might be better off trying a nondairy milk of which there are many varieties  that are great for you! For a more detailed and easy to break down read on the truth about milk, check out our “10 Fascinating Facts About Cows Milk” article. Here’s fact number one, just to get you started: Dairy consumption has been linked to cancerdiabetes, autism and schizophrenia, and many autoimmune disorders including Multiple Sclerosis.