That would be like a bakery asking McDonald's how much sugar they put in their buns. If everyone could do it, they'd be out of business.

Their competitive advantage has nothing to do (or at least extremely little) with recipe trade secrets. Any professional test kitchen could reproduce any McDonald's item within weeks

And yet the milk we locals buy in the supermarket (which I am sure is the same as our exports) is milk that has been divided into its core elements (fat sugar protein) and the recombined in a certain ratio.

New Zealand milk does not come from a cow, and I would think PA dirt baseball fields do not come from the ground, but rather PA has the right raw ingredients at hand.

On a side now people here pay a premium for “raw milk” (unpasteurised straight from a cow).