Dairy Herd Management

One Health Series: Researcher Offers a Way to Stem Antibiotics Problem

3 days 3 hours ago
One Health Series: Researcher Offers a Way to Stem Antibiotics Problem On a busy campus in Minnesota’s Twin Cities, Professor Tim LaPara works to understand a complex problem – one with growing implications for humans, animals and the environment.  “Antimicrobial resistance is becoming more of a problem because more and more of our infections are resistant to antibiotics, thus limiting the effectiveness of these drugs,” LaPara says. “There are predictions that antimicrobial resistance will actually be responsible for more deaths in the next 50 years than cancer.”  LaPara is an environmental engineer at the University of Minnesota. He’s devoted the past 15 years to exploring antibiotic resistance – looking for clues that could slow the growth of resistant bacteria in both urban and rural communities.  “The problem with antibiotic resistance is almost certainly related to how much antibiotics we use. The unfortunate part of that is we can’t stop using antibiotics. They’re incredibly important. This is called the antibiotic resistance paradox – the thing that we need destroys the thing that we need,” he says. “So, we need other solutions beyond reducing antibiotics use.”  LaPara and his students have turned to investigating the environment, searching for antimicrobial-resistant genes in materials like human and animal waste. There, the bacteria compound the problem. “The environment plays a vital role in the spread of antimicrobial resistance. If you think about it, organisms that make us sick can’t magically go from human to human. There has to be some sort of conduit by which they spread,” LaPara notes. “Bacteria have the ability to evolve exceptionally quickly. We can do it in the laboratory within a few days and actually observe them change and become resistant to antibiotics.”  LaPara’s research focuses on how to improve municipal wastewater treatment practices, as well as the treatment of animal manure, to more effectively kill the bacteria. He suggests wastewater centers adopt a type of high-temperature or incineration system to more effectively kill bacteria. In places like feedyards or dairies, LaPara says composting or spreading less manure over more land can help stem the resistance problem, where everyone plays a role.  “There are a lot of potential driving forces for bacteria to become resistant to antibiotics. Certainly, there is human medical use of antibiotics. There are also a lot of anti-bacterial compounds that we use in everyday life such as in hand sanitizers, hand soap and even toothpaste,” he says. “In all of those places, we’re imposing selective pressure on bacteria.  In all, reducing antibiotic resistance will require what the National Institute for Animal Agriculture calls a “One Health” approach.  “The problem is extraordinarily complex. There are a lot of people and entities that are responsible for the spread of antimicrobial resistance. Similarly, I think the solution to antimicrobial resistance needs to be multi-faceted,” he says. “It needs to take into account reductions in human health, reductions in animal agriculture and a lot of other changes in the environment to really slow the spread of resistance.”    NIAA encourages all producers to learn more and to join in the One Health conversation next month during its 8th annual Antibiotic Symposium. Scheduled for Nov. 13 through 15th in Kansas City, early registration is due Oct. 29. Visit animalagriculture.org to learn more.  Note: This is the fifth of an eight-part series from the National Institute for Animal Agriculture (NIAA), with thought leadership and technical support from Merck Animal Health. The One Health series explores antimicrobial resistance and the collaborative efforts between ranchers, and animal health and human health experts to explore the issue. Wyatt Bechtel Fri, 10/12/2018 - 14:41 Category Beef (General) Dairy (General) Hogs (General) Veterinary (General) Herd Health Hog Health Antibiotic Resistance Animal health Poultry (General) Comments Antibiotic Resistance Videos Article Image Caption . Image Credit .
Wyatt Bechtel

These Farmers Love Trump’s Trade War

3 days 8 hours ago
These Farmers Love Trump’s Trade War While the trade war between China and the U.S. has created significant impacts on prices and profitability for many American farmers, one group sees the dispute as the opportunity they need to revitalize their businesses – garlic growers. China has an iron-grip on the U.S. market for garlic, controlling more than 90% of the dried garlic sold in America, a fact that has choked many U.S. garlic farmers out of business over the last quarter-century. American growers believe Trump’s new 10% tariff could help bolster their operations. There is a "garlic war that has crowded out U.S. farmers," Eric Block, a University at Albany professor who has studied garlic for more than 30 years told AXIOS.com. Pricing pressure from cheaper Chinese garlic has caused a lot of of U.S. farms to scale back production, or shut down completely. Data reported by USDA reveals China’s dominance of the world garlic trade. In 2016, world production of garlic was 26.6 million metric tons, 80% of which was produced in China. India was the second largest producer with 5% of the total. The United States – ranked 10th in global production of garlic – grows less than 1% of China's production. The U.S. is the world’s largest garlic importer, buying more than $300 million in dried and fresh or chilled garlic in 2017. But garlic prices underscore China’s advantage. In San Francisco, the current price of a 30-pound carton of Chinese-grown white garlic is $38 to $40, according to USDA, compared to $68 for U.S.-grown garlic. Ken Christopher, who runs Christopher Ranch, the largest U.S. garlic producer in Gilroy, California, told AXIOS that even though the tariff will not equal out the prices, the penalty will make it less profitable for Chinese growers and "it will make an impact, when you're dealing in millions of pounds of garlic." Trump's tariffs will "change the entire game for garlic farmers," he says, because the tariff will be collected in advance, confounding the past "duty evasion schemes." Greg Henderson Fri, 10/12/2018 - 10:28 Category Beef (General) Hogs (General) Dairy (General) Veterinary (General) Trade NAFTA Exports Imports Comments Trade NAFTA China Garlic News Article Image Caption China has an iron-grip on the U.S. market for garlic, controlling more than 90% of the dried garlic sold in America. Image Credit I Love Produce LLC
Greg Henderson

A Day to Recognize Farmers

4 days 3 hours ago
A Day to Recognize Farmers October 12 may be National Farmer’s Day, but I cannot quite bring myself to say “Happy Farmer’s Day”. I do not know too many happy farmers. I know a lot of suffering farmers, farmers suffering from low prices and costs that exceed their income. I know a lot of persevering farmers, who in spite of the lack of profit and even the loss of equity, are laboring through the bad times. I know a lot of frustrated farmers because they don’t have any idea when they can expect prices to go up. I know a lot of tired farmers because they have let employees go, and do the work themselves to save money. If the pain were a sudden sharp pain, farmers would bear it with hardly a whimper. But the low milk prices have gone on and on and on for four years straight. It has dulled some to the constant pain, but they feel it when they look into the eyes of their spouse and children and shake their head again. Yet, to be a farmer is to be optimistic. Farmers plant in the spring and wait for the day when the shoots break the ground. They pray for rain and know that their crop depends on timely water. Harvest comes months after the planting and the saying goes that it is not a crop until it is harvested and in storage, for sometimes, rain seems to be endless at harvest time. Maybe it is better said that farmers take the long view, a quality sorely lacking in today’s world. People have little patience and want results now, but farmers cannot speed up the crop. Sure, even farmers have cut time out of processes and out of down times in the lives of their cattle, even so, they are taking the long view. Farmers take the long view because they have to keep things in perspective. Cattle health is the result of a lot of little things that are done regularly, things such as vaccination, good nutrition, clean beds and frequent sanitation. They take the long view on crops, understanding the need to add nutrients back to the soil to replace what they remove and to be builders of soil health. They take the long view because they look across the dinner table at their sons and daughters who might want to carry on the family business and know that if they do, they are in for many sleepless nights. They look up on the wall and see the picture of the farm as grandpa and grandma had it, and another as it was during their parent’s time. Even in these dark days, farmers maintain a pride of doing the best for their cows. They produce quality milk because they value quality milk, not because the market values it. They care for their cows with gentleness because the cows pay the bills, at least the bills that are getting paid right now. They still promote their products because the consumer really does need to know. Their resiliency carries farmers. The encouragement and love of others helps them. The hope for a better future inspires them. Their faith undergirds them. How much more can famers take? The answer will be different in each household, but in that of a friend of mine, he personalized that phrase and said it aloud as he read it in a farm magazine. Instantly, his 11 year-old daughter replied, “a lot more!” That alone is enough to go on for months! So, as we approach National Farmers’ Day, I want to recognize the farmers who continue on in spite of the hardships. They continue to produce the food and fiber on which each of us depends. They do so without protests, without fanfare, without much to go on except their inner drive. I am thankful for the quality and variety of food available. I am somewhat embarrassed to pay such a small portion of income for the world’s safest food, while the producers of it are hurting. But maybe it helps to say thank you to them, to the men and women, the boys and girls who call themselves a farmer. Thanks for all you do. Thanks for your hard work. I hope that soon you will be rewarded as you should be. Happy Farmers’ Day. Wyatt Bechtel Thu, 10/11/2018 - 15:11 Category Beef (General) Dairy (General) Hogs (General) Farm Business (General) Comments News Article Image Caption Oct. 12 is National Farmer's Day, a time to recognize the farmers who continue on in spite of the hardships. Image Credit Farm Journal
Wyatt Bechtel

Media Misses the Mark

4 days 4 hours ago
Media Misses the Mark The opinions in this commentary are those of Dan Murphy, a veteran journalist and commentator. It’s all too easy in our current state of hyperpartisanship to criticize aspects of how the media covers a story. Any story. But journalists are supposed to attempt to remain objective, and a recent post that has garnered significant clicks departed (again) from that convention. The article on PlantBasedNews.org was supposedly a “both-sides-have-a-point” analysis of the arguments, pro and con, regarding the meat industry’s contribution to climate change. In the wake of the latest UN report warning of pending disasters on a much-accelerated timeline — unless humanity finds the ways and the will to reduce greenhouse gas emissions — such reporting is appropriate. But the headline on the story instantly betrays the writer’s bias: “Meat Boss Says Cutting Out Meat Is Not the Answer to Climate Crisis. His opinion flies in the face of recent research.” Meat Boss? Really? In the old days of printed publications, crafting short, punchy headlines was critical. There’s only so much space on a sheet of paper. But an online story? Absolutely doesn’t matter, and as it turns out, the “boss” in this particular article was one Jago Pearson. Who’s he, you ask? According to the story, he’s a “representative” of Finnebrogue Sausage Manufacturers, a processed meat company based in Northern Ireland. Possibly he’s the boss of that company, but if so, the article’s author never bothered to share his title. That’s just bad journalism. As to the substance of the story, there was the expected call for the world to go vegan as of yesterday, and as expected, not a single sentence about how in the world that could be accomplished without triggering global economic wreckage, as well as potential nutritional disasters. A message worth stating That said, what Mr. Pearson had to say was surprisingly nuanced, which, as noted above, was decidedly not evident from the way the story was headlined. “We’ve seen meat eaters having one or two days off, and move to vegetarian or vegan alternatives,” Pearson told Britain’s Sky News. “It’s by no means the best option. If you look at maize, if you look at soy, they have huge environmental impacts as well.” Preachin’ to the choir, Jago. He went on to suggest that the meat industry “needs to do more” to mitigate the impact of intensive production systems, as well as research “alternative protein sources” — including insects — as a way to broaden the world’s nutritional options for protein. Before anyone launches into a rant, Pearson added a recommendation that not only mirrors what many in industry are already working on, but also serves as better messaging on the subject of industry’s role in mitigating climate change. “The idea [that] we say to consumers … they should stop eating meat altogether would be the wrong approach,” he added. “The right approach would be to offer consumer choice[s] and to continue to improve our means of sustainable farming.” Of course, global soy production has ramped up significantly over the past couple decades, and much of that increase is sold to producers as livestock feed. Veganistas love to demand that all that soy needs to be diverted to dinner tables, rather than feed bunks. However, at the same time, they decry the loss of rainforest acreage in the tropics, both for the environmental consequences, as well as the impact on wildlife habitat. But if soybeans were processed into tofu, veggie burgers and soy dogs, that wouldn’t solve the problem of the relentless conversion of tropical forests into farmland — not to mention all the coconuts, palm oil, and tropical fruits and nuts veggies blithely consume without a second thought as to their impact on the world’s rainforests. That’s not to suggest we shouldn’t be concerned about the global loss of rainforests and green space. It’s an existential challenge not to be ignored. But as Pearson argued, the solution to that, and related eco-problems, won’t be solved by some simplistic fantasy that imagines billions of people sitting down each night to a dinner of processed soy and salad greens. That’s not only implausible, it’s unappetizing. Greg Henderson Thu, 10/11/2018 - 14:16 Category Beef (General) Hogs (General) Dairy (General) Comments Cattle News Article Image Caption Is it too much to expect that even news sources with a partisan bias at least make an attempt at presenting a story objectively? Image Credit University of Nebraska-Lincoln
Greg Henderson

Food Companies Stock Price Review: Chipotle, Tyson Stock on the Rise

4 days 6 hours ago
Food Companies Stock Price Review: Chipotle, Tyson Stock on the Rise As this week started, the Dow Jones Industrial Average showed an 8% gain for stocks this year. Nearly half of that was erased during trading on Wednesday and early Thursday, yet over the past five years the Dow is up nearly 50%. How do America’s food companies compare with the market’s overall average? The results – this week’s sell-off notwithstanding – are favorable. Apple and Amazon have led a bull market that is well into its eighth year, and those companies have posted some interesting results. Amazon’s stock price, for instance, has increased 120,000% since its initial public offering in 1997. That means $1000 invested in Amazon 21 years ago would be worth $1,341,000 as of August 31, 2018. No food company has performed at anything close to that level, but Tyson Foods has done well. In October 2009, a year after the Great Recession began, Tyson stock was trading at about $12 per share. In October, 2013, the stock was at $28 per share, a 130% jump in four years. In early October of this year, Tyson’s stock was trading at about $60 per share, a 115% gain over the past five years, and roughly 400% better than in 2009. That means a $1,000 investment in Tyson stock in 2009 would have grown to about $4,000 earlier this month. (Tyson stock fell 3% on Wednesday.)   Another food company important to livestock production is McDonald’s, which has performed almost as well as Tyson. In October 2009, McDonald’s stock traded at roughly $57 per share. By October, 2013 it had increased to $95 per share, and by October of this year was trading at $165 per share, a 73% gain over the past five years. (McDonald’s stock fell 2.5% on Wednesday.)   Yum Brands, which owns KFC, Pizza Hut and Taco Bell, produced similar results to McDonald’s, up 74% over the past five years, with early October stock price of about $89 per share. The most interesting stock review in the food category, however, belongs to Chipotle. In October of 2013 Chipotle stock traded at roughly $425 per share. Five years later it is trading at $430 a share, a minimal increase. But the ride has been nothing short of a roller coaster. From October 2013 to October 2015, Chipotle stock increased 70% to $724 per share. Then the E. coli and salmonella outbreaks occurred and by October of 2017 Chipotle stock was at $302 per share, a 59% decline in two years. That’s why company executives are optimistic in the fall of 2018, as the current stock price of $430 per share is a 42% gain from last year. (Chipotle stock fell 3% on Wednesday.) Greg Henderson Thu, 10/11/2018 - 11:45 Category Hogs (General) Beef (General) Dairy (General) Veterinary (General) Global Economy Comments Markets News Article Image Caption How do America’s food companies compare with the market’s overall average? The results – this week’s sell-off notwithstanding – are favorable. Image Credit Farm Journal
Greg Henderson

Age-At-First Calving To Be Added to Net Merit Index

4 days 7 hours ago
Age-At-First Calving To Be Added to Net Merit Index An age-at-first calving (AFC) trait is expected to be added to the Net Merit $ index in 2019, says Paul vanRaden with USDA’s Animal Genomics and Improvement Laboratory. Each day of earlier calving can save producers as much as $2.50, and research at USDA has shown there is a plus/minus genetic difference of up to 10 days, says vanRaden. See his abstract in the Journal of Dairy Science. The trait will be added to Net Merit $, accounting for perhaps 3% of the index. Final details have yet to be worked out. When the trait is added, the emphasis on heifer conception rate will likely be lowered since it is correlated with age-at-first calving. “We identified favorable genetic correlations of lower AFC with lifetime net merit, heifer conception rate, cow conception rate, and daughter pregnancy rate in Holstein and Jersey cattle, and favorable correlations for net merit and heifer conception rate in Brown Swiss,” says vanRaden. “To maximize lifetime production and reduce the effects of AFC on stillbirth, the AFC that maximizes production for Holstein and Brown Swiss is 21 to 22 months, and for Jersey it is 20 to 21 months,” he says. “However, the effect of AFC on stillbirth reduces the benefits of calving at very young ages.” The Council on Dairy Cattle Breeding notes that Dairy Herd Improvement Associations have accurate AFC reports dating back to 1960 on approximately 15 million records. The heritability of AFC is only about 2.7%, notes vanRaden, but the reliability is 66%.   Jim Dickrell Thu, 10/11/2018 - 10:55 Category Dairy Genetics Dairy Reproduction Herd Health Dairy (General) Comments Dairy Dairy Genetics Herd Health News Article Image Caption Each day of earlier calving can save producers as much as $2.50, mostly in feed costs. Image Credit Farm Journal, Inc.
Jim Dickrell

Milk Protein Could Aid in Chemotherapy Side Effects

4 days 8 hours ago
Milk Protein Could Aid in Chemotherapy Side Effects One of the most common side effects of chemotherapy in cancer patients is weight loss due to loss of appetite. According to a study conducted by Virginia Tech College of Agriculture and Life Sciences, lactoferrin, a protein most commonly found in milk, is shown help alleviate the metallic aftertaste side effect associated with this aggressive treatment. “The prevailing symptom described by patients undergoing chemotherapy is a persistent metallic flavor or aftertaste, with or without food intake,” said Susan Duncan, Ph.D., R.D. at Virginia Polytechnic Institute and State University. Thus, cancer patients often suffer poor appetite, weight loss, depression, and diminished nutrition, all of which are detrimental to recovery, according to Manitoba Co-operator News. After extracting lactoferrin from cows’ milk, researchers administered this protein to chemotherapy users as a dietary supplement and found that it helped reduce unpleasant flavors and even restored the appetite for many of the patients. “Our research shows that daily lactoferrin supplementation elicits changes in the salivary protein profiles in cancer patients — changes that may be influential in helping to protect taste buds and odor perception,” said Duncan. While October is typically associated with Brest Cancer Awareness Month,this dairy protein can be used to help relieve one of the negative side effects correlated to chemotherapy, a treatment used to help battle all forms of cancer. Taylor Leach Thu, 10/11/2018 - 10:25 Category Dairy (General) Milk (General) Dairy Comments Dairy (General) Milk (General) Nutrition News Article Image Caption Cancer patients often suffer poor appetite, weight loss, depression and diminished nutrition, all of which are detrimental to recovery. Image Credit Canva
Taylor Leach

FDA Offers Resources for Feed Producers in Flood Areas

4 days 9 hours ago
FDA Offers Resources for Feed Producers in Flood Areas As Hurricane Michael makes landfall along the Florida Gulf Coast, the U.S. Food and Drug Administration’s Center for Veterinary Medicine reminds those who may be affected by weather events about resources available for animal food producers who may be harvesting, mixing, storing or distributing grains and other foods for animals. The FDA reminds harvesters that crops harvested from flooded fields are often unacceptable because of contamination. Flood waters, which are different from pooled rain water, may contain sewage, pathogenic organisms, pesticides, chemical wastes, or other toxic substances. Mold growth is another serious concern for flood impacted crops intended for use in animal food. Some molds produce mycotoxins, which are toxic to certain animals and people. For more information, see Crops Harvested from Flooded Fields Intended for Animal Food: Questions and Answers. Sometimes, crops that have been harvested and then subsequently deemed unsuitable for human use can be salvaged for animal food. The FDA will work with producers to consider requests to recondition an adulterated crop into animal food on a case-by-case basis. FDA’s compliance guide (CPG 675.200) provides a step-by-step process for reconditioning requests. Those requests should be directed to the following individuals in the relevant FDA field office. For contamination events occurring in Florida: Edwin Ramos, 787-729-8662 For contamination events that occur in Georgia: Derek Price, 404-253-2277 Additionally, your state’s Department of Agriculture may have state-specific requirements regarding any attempt to clean, process, test, and sell/use crops in animal food. FDA will also continue working with USDA, state partners, and associations on broader questions that may arise about crops for animal food. For more information: General Information on Evaluating the Safety of Food and Animal Food Crops Exposed to Flood Waters CPG Sec. 683.100 Action Levels for Aflatoxins in Animal Feeds Guidance for Industry: Fumonisin Levels in Human Foods and Animal Feeds Final Guidance Guidance for Industry and FDA: Advisory Levels for Deoxynivalenol (DON) in Finished Wheat Products for Human Consumption and Grains and Grain By-Products used for Animal Feed CPG Sec. 575.100 Pesticide Residues in Food and Feed - Enforcement Criteria CPG 675.200 Diversion of Adulterated Food to Acceptable Animal Feed Use John Maday Thu, 10/11/2018 - 09:06 Category Animal health Beef (General) Florida Dairy (General) Hogs (General) Poultry (General) Hurricane Comments Hurricane Florida News Article Image Caption Crops harvested from flooded fields are often unacceptable because of contamination. Image Credit Farm Journal
John Maday

Arla and Foremost Farms Exploring a Partnership to Market Whey

4 days 13 hours ago
Arla and Foremost Farms Exploring a Partnership to Market Whey Two dairy cooperatives from the U.S. and Europe are looking at entering a partnership that would help market whey. Arla Foods and Foremost Farms signed a memorandum of understanding in September at a meeting in Denmark. The cooperatives made an official announcement on Oct. 1, formalizing what could become a future partnership between the cooperatives. The objective of the strategic partnership is to increase the value of whey via innovation. The partnership would capitalize on Arla Foods’ extensive ingredient knowledge and strong sales channels, while utilizing high-quality whey from Foremost Farms. “We are excited about working with Arla Foods to create an international strategic partnership. By working with Arla, we can leverage their global food supply connections and innovation expertise with Foremost Farms’ diverse plant network and access to high-quality member milk. These factors combined, will enable both companies to meet business objectives and provide whey solutions of the highest quality to the world,” says Michael Doyle, President and CEO of Foremost Farms. “As farmer-owned cooperatives, Arla Foods and Foremost Farms USA share many of the same values and both parties see a high degree of compatibility on visions and ambitions within whey. We are confident that Foremost Farms can be the right partner for us in our efforts to secure access to high-quality whey in the U.S. market,” says Henrik Andersen, Group Vice President of Arla Foods Ingredients. No further details are available about the strategic partnership at the moment. Wyatt Bechtel Thu, 10/11/2018 - 05:23 Category Dairy (General) CoOps Processors Comments Processors CoOps News Article Image Caption Michael Doyle (right), President and CEO of Foremost Farms, and Henrik Andersen (left), Group Vice President of Arla Foods Ingredients, signed a memorandum of understanding in September formalizing the possibility of a future partnership between the cooperatives. Image Credit Foremost Farms and Arla Foods
Wyatt Bechtel

Fall and Winter Grazing Options Following a Drought

4 days 13 hours ago
Fall and Winter Grazing Options Following a Drought The 2018 extended drought in southwest Missouri has left pastures and hayfields with few forages left at the end of summer according to Tim Schnakenberg, field specialist in agronomy with University of Missouri Extension. "Livestock producers are scrambling to offset the cost of high priced hay by ensuring that forages are growing for fall and winter grazing," said Schnakenberg. According to Schnakenberg, under normal circumstances, the cost of feeding a cow per day during the winter months using hay is 2-3 times more than if the same cow was dependent on fall and winter pasture. "Considering the cost of hay today, it may be more like 6-9 times the cost, which gives even more credence to the necessity of efficient fall grazing practices," said Schnakenberg. Dependent on the conditions of their fields, producers could consider a few options. First, consider stockpiling your better tall fescue and Bermudagrass fields. "This is our cheapest and easiest option for fall and winter grazing. It's estimated that 80 to 90 percent of livestock producers should primarily focus on this option if fescue stands are strong," said Schnakenberg. It is easy to look at a droughty fescue field and think there is no hope for regrowth. "We know from past droughts, that there is lots of hope for fescue to return in the fall. First, make sure there is some green in the base of the crown. If the plants are still alive and there is a 75% stand of fescue left, the best approach will be to stockpile it," said Schnakenberg. Rotational grazing will nearly double utilization. Strip grazing or multiple paddocks work exceptionally well for rationing out stockpiled fescue. Second, pastures with poor stands of fescue or with no fall growth potential may be planted with winter annuals according to Schnakenberg. "Planting winter annuals into a strong fescue stand is counter-productive and may not be cost-effective," said Schnakenberg. "August is the month to evaluate stands of fescue. Many fields are full of grassy and broadleaf weeds like foxtail, purpletop, broomsedge and ragweed. If there is little tall fescue left, a plan should be developed for either providing temporary forage or a long-term plan for reestablishment." Winter annual forage options for fall and winter grazing include cereal rye, triticale, wheat, oats, barley, turnips, kale and radishes. Each one has its benefits and challenges. Or third, complete renovation of worn-out fields is also an option. "Some fields may be due for complete renovation. Think of the long-term goals and plan for success," said Schnakenberg. Fields that will be killed to renovate using winter annuals would be prime candidates to establish warm season grasses next spring or novel endophyte fescue the following late summer/fall. Wyatt Bechtel Thu, 10/11/2018 - 04:41 Category Beef (General) Beef nutrition Pasture/Forage Missouri Dairy (General) Dairy Nutrition Drought Comments Missouri Drought Pasture/Forage News Article Image Caption A dairy cow at the Foremost Dairy Research Farm grazes on fescue pasture with a mix of legumes. Image Credit University of Missouri Extension
Wyatt Bechtel

Millennials Kill Again. The Latest Victim? American Cheese

5 days 3 hours ago
Millennials Kill Again. The Latest Victim? American Cheese (Bloomberg) -- American cheese will never die. It has too many preservatives. But it’s melting away. One by one, America’s food outlets are abandoning the century-old American staple. In many cases, they’re replacing it with fancier cheeses. Wendy’s is offering asiago. A&W’s Canada locations switched to real cheddar. McDonald’s is selling the Big Mac’s soft, orange square of American cheese with a version that doesn’t contain artificial preservatives. Cracker Barrel ditched its old-fashioned grilled cheese. So did Panera Bread, replacing American with a four-cheese combo of fontina, cheddar, monteau and smoked gouda. The result: higher sales. American cheese is “an ingredient we’re looking to less and less in our pantry,” said Sara Burnett, the chain’s director of wellness and food policy. Cultural Crossroads American (cheese) culture is at a crossroads. The product, made famous by the greatest generation, devoured by boomers on the go and touted as the basis for macaroni and cheese, the well-documented love object of Gen X, has met its match with millennials demanding nourishment from ingredients that are both recognizable and pronounceable. Don’t rely on anecdotal evidence. The data show it, too. U.S. sales of processed cheese, including brands like Kraft Singles and Velveeta, a mainstay of delicacies such as ballpark nachos, are projected to drop 1.6 percent this year, the fourth-straight year of declines, according to Euromonitor International. The end of the affair is also evident at the Chicago Mercantile Exchange, where 500-pound barrels of cheddar -- which are used to make American cheese -- are selling at a record discount to 40-pound cheddar blocks, the cheddar that shows up on party platters. That’s because demand for the cheese in the barrels has been dwindling for years, according to Alyssa Badger, director of operations at Chicago-based HighGround Dairy. American cheese isn’t the point of a lot of the barrel production, Badger said. It’s for the byproduct whey, a staple of pricey protein shakes. Cheese Factories Decline is also evident when looking at the manufacturing landscape. The number of U.S. cheese factories increased 40 percent between 2000 and 2017, but the growth is from small, specialty cheesemakers, said Matt Gould, editor at Dairy & Food Market Analyst Inc. Prices at the grocery store for processed American cheese have been slipping, too, dipping below $4 a pound for the first time since 2011, according to the U.S. Bureau of Labor Statistics. Gayle Voss, owner of Gayle V’s Best Ever Grilled Cheese in Chicago, takes two slices of fresh-baked sourdough and fills them not with American cheese but with Wisconsin-made butterkäse cheese. It’s made in small batches by farmers who know the names of their cows. It’s melty and slightly stretchy, and yes, buttery. It’s what people want these days, she said. “I could buy preservative-filled cheese and butter,” Voss said. “But I’m all-out on supporting small businesses and offering a good, quality product, and the minute people bite into it, they know -- because it’s so good.” Pause here to imagine taking a bite of crunchy bread and melted cheese that forms a string as mouth and sandwich separate. “People want to know where their food is coming from,” she said, “and my sales reflect that.” Voss said her husband will use Kraft Singles to whip up a quick sandwich for himself at home, something that cheeses her off. But it’s what he grew up with, she said. Cheese Born Most Americans did. American cheese was born at a time when utility reigned. James and Norman Kraft invented processed cheese in 1916 and sold it in tins to the U.S. military during World War I. Soldiers kept eating it when they returned home and its popularity soared. It wasn’t until 1950 that Kraft perfected the slicing. Soon after came a machine that could individually wrap the slices, and in 1965, Kraft Singles were born. Like Wonder Bread, society marveled at the uniformity of the product, the neatness of the slices, the long shelf life and its ability to stay moist even in the desert, in the middle of the summer, at noon. Ingredients include substances that sound like a chemistry set: sodium citrate, calcium phosphate, natamycin, modified food starch. And, of course, milk. Kraft Singles Though 40 percent of U.S. households buy Kraft Singles, overall sales are flat, according to Peter Cotter, general manager of cheese and dairy for Kraft Heinz Co. Kraft has a 30-person research-and-development team working on ways to get American cheese into more homes, he said, offering qualities that healthier, more natural cheeses can’t. For instance, “the melt.” “Honestly, you can’t get that in a natural cheese,” Cotter said. “It’s a very unique product. The creamy smooth texture and melt of the cheese. The natural cheeses, they just don’t melt that way.” The backlash to the backlash remains robust, with about $2.77 billion in retail sales this year, according to Euromonitor. Some trendy restaurants are going retro on their menus, hearkening back to somebody’s idea of what a classic America might’ve been like before fancy cheeses ruined the youth. After all, Homer Simpson pulled an all-nighter eating 64 slices of American cheese, not gouda, provolone or even butterkäse, which, after all, just means butter cheese in German. Burger joint Mini Mott opened this summer in Chicago’s trendy Logan Square neighborhood and when diners order a cheeseburger they’ll get American cheese and nothing else. Chef Scott Sax said he buys it in five-pound bricks from a supplier in Minnesota. “There’s nothing pure or organic about it,” Sax said. “The ingredients are very American.”     To contact the reporters on this story: Lydia Mulvany in Chicago at lmulvany2@bloomberg.net;Leslie Patton in Chicago at lpatton5@bloomberg.net To contact the editors responsible for this story: James Attwood at jattwood3@bloomberg.net, ;Anne Riley Moffat at ariley17@bloomberg.net, Bob Ivry, Lisa Wolfson ©2018 Bloomberg L.P. Bloomberg Wed, 10/10/2018 - 15:14 Category Dairy (General) Cheese Processors Comments Cheese News Article Image Caption American cheese, the multigenerational staple falls victim to millennial palates. Image Credit Michael Nagle, Bloomberg

You’ve Shared Your Concerns

5 days 5 hours ago
You’ve Shared Your Concerns One of the favorite parts of my job is having the opportunity to talk to dairy producers. It takes me back to my roots, having grown up on a dairy and worked on a dairy for several years. I also have unending admiration for dairy producers and the work and sacrifice that goes into managing a dairy, regardless of size. For whatever reason, producers see me as an expert and take the time to share their stories and ask difficult questions. Recently I spoke with several producers at World Dairy Expo. Here’s what I learned. Small dairies continue to struggle. I had the opportunity to have lunch with a producer who milks about 150 cows in in Wisconsin. He and his wife are in their mid 50’s and have managed the dairy all of their married lives. Their passion for dairy farming, the frustration with the current market situation, and the struggle to find a solution was palpable. He knows he needs to reinvest in his operation, but is afraid his processor will cut off his milk supply any day now, even though he sells milk to a coop. He thinks consumers view milk as a four-letter word, and is worried demand for the milk he produces will go south. Given the current situation, he and his wife have encouraged their two daughters not to come back to the farm, even though at least one of them would like to do so. I ran into another friend of mine who milks about 200 cows in Iowa. He was at Expo to try and find a market for a high genomic heifer he has. The sale from that heifer would probably put them at break-even for the year. He wasn’t the usual jovial person I’ve come to know, given the pressure behind trying to make the sale happen. Large dairies aren’t immune to the struggle. A 1,100-cow producer was happy that he will be able to cover farm expenses and depreciation just from his milk check this year. But to get there he culled a significant part of his heifer herd and took out all feed additives from his ration. We’ve heard of other producers following the same path. Let’s hope a short term fix doesn’t hamstring their ability to capture opportunities when and if milk prices do recover in the long term. We also heard the unending rumors of certain large dairies going bankrupt. The current economic situation has gobbled up dairies regardless of size, but we don’t need more rumors about the demise of any producer.  Canadians aren’t happy, either. A good friend of mine who is one of the larger producers in Canada called me after the agreement between the U.S. and Canada was announced. You could hear the disgust in his voice. “We were the trading block,” he says, suggesting that Class 7 pricing and greater market access were offered up to prevent a tariff on autos. He, like many Canadian producers, feels like the Canadian dairy industry was sacrificed in trade negotiations. While he has ultimate respect for the U.S. dairy producer, he has disdain for the U.S. industry that continues with unencumbered milk production growth. There was frustration in his voice when he asked “When will supply and demand ever come into balance? How far does the U.S. cow herd have to drop before there is an impact? How much do you need to export to soak up the excess production? When will the U.S. stop producing beyond its means?”   As these conversations happened in the setting of World Dairy Expo, creating an almost surreal backdrop to the current market situation. The Exhibit Hall was once again full of companies offering the latest technologies and innovations claiming to improve producer productivity and profitability, while most producers struggle with the means to afford such opportunities. The barns were full of world-class dairy cattle that were beautiful to watch parade around the ring, yet are on the opposite spectrum of what most commercial producers would find viable in their own operations. At least for a few days in early October those producers at Expo could dare to dream about reinvesting in their operations, or breeding that one cow that stands at the front of the class. What are your thoughts on the current market situation? Are you optimistic about the future? Let me know at mopperman@farmjournal.com   Mike Opperman Wed, 10/10/2018 - 12:46 Category Editorial Blog Dairy (General) Comments Blog Article Image Caption Mike Opperman Image Credit Farm Journal
Mike Opperman

Rest Easy. A Known Carcinogen Is Now GMO-Free

5 days 6 hours ago
Rest Easy. A Known Carcinogen Is Now GMO-Free Is there any marketing scheme more dishonest than the promotion of an alcoholic beverage as non-GMO? Smirnoff, which claims to be the “world’s No. 1 vodka,” launched a new campaign announcing that "Smirnoff No. 21 is now made with non-GMO [corn]." Helping Smirnoff promote such nonsense is actor, producer and longtime brand partner Ted Danson (Cheers) and actress and author Jenna Fischer (The Office). Yes, it’s nonsense because alcohol is infinitely more dangerous to humans than GMOs. The International Agency for Research on Cancer (IARC) classifies alcohol as a Group 1 carcinogen, noting that 3.6% of all cancer cases and 3.5% of cancer deaths worldwide are due to the consumption of alcohol. And GMOs? Well…after 22 years, we’re still looking for the first cases of a human adversely affected by consuming GMOs. But, Smirnoff, please don’t let that stop you from using scare tactics, misinformation and dishonesty to sell your firewater. The press release from Smirnoff announcing its commitment to non-GMO corn is absolutely loaded with drivel. For instance, “Smirnoff No. 21, which has always been gluten-free…” Oh, please! But this is a show-stopper of a whopper: “As the brand dedicated to bringing fun times to everyone, Smirnoff is now offering its same quality No. 21 vodka recipe, now non-GMO, without changing the suggested retail price - because why shouldn't everyone be able to enjoy a quality vodka without having to break the bank?!” Wait… “same quality?” As in, the non-GMO stuff is the same quality as the recipe you were using? So, you really don’t believe there is any difference in the vodka made with GMOs or non-GMOs? And about that price. Thanks for not raising it to pay for your phony “gluten-free, non-GMO” marketing scheme. Smirnoff ends its announcement with a plea for everyone to “please remember to enjoy Smirnoff responsibly.” Sure. And would you please begin marketing your product “responsibly?”       Greg Henderson Wed, 10/10/2018 - 12:00 Category Beef (General) Dairy (General) Hogs (General) Veterinary (General) Editorial Blog Comments GMO Blog Article Image Caption Is there any marketing scheme more dishonest than the promotion of an alcoholic beverage as non-GMO? Image Credit
Greg Henderson

Teen Raises $34,000 for School Milk Programs

5 days 6 hours ago
Teen Raises $34,000 for School Milk Programs Raising $34,000 to make sure students would receive milk during lunch and snack time at school, Haley Dellaneva, a 16-year-old from Moorehead, Minn., has been making a difference in her community for the past seven years. Delleneva first started raising money when she was in fourth grade after noticing how some of her classmates could not pay for milk while at school. Now, the money is used to pay for milk for kindergarteners through 5thgraders in Moorhead along with Fargo, N.D. and West Fargo school districts. Working with volunteer motorcycle runs during the summer, Dellaneva has raised $34,000 for F-M metro schools just this year. Giving Hearts Day, associated with the Impact Foundation, is matching Dellaneva’s donation, doubling the money she has raised. "It started with my mom and dad and then my brother and my sister-in-law," Haley Dellaneva said in an interview with WDAY News. "Now everybody else is coming in and it's making a big difference." To see Haley’s Milk Run 2018 check presentation, watch the video below. To follow Dellaneva’s story, like Haley’s Milk Runon Facebook. Taylor Leach Wed, 10/10/2018 - 12:00 Category Dairy (General) Milk (General) Minnesota North Dakota Comments Dairy (General) Milk (General) Minnesota North Dakota Schools News Article Image Caption Working with volunteer motorcycle runs during the summer, Dellaneva has raised $34,000 for F-M metro schools just this year. Image Credit Haley's Milk Run (Facebook)
Taylor Leach

Pests Weaken Mississippi Hay Production

5 days 6 hours ago
Pests Weaken Mississippi Hay Production Forage growers in Mississippi are trying to keep insects from making meals out of their hayfields and compromising their stockpiles of winter feed. Mississippi State University Extension Service forage specialist Rocky Lemus estimates that the state has 650,000 acres in hay production, while the U.S. Department of Agriculture National Agricultural Statistics Service projects a 590,000-acre harvest, excluding alfalfa. The USDA estimate would be a 20,000-acre decrease from the 610,000 acres harvested last year. Lemus said yields are also low this year. Producers are cutting a little more than 1 ton per acre, compared with the norm of 2 to 3 tons. “Excessive rain in late June and early July delayed second harvest, and third cuts of bermudagrass hay have been affected by high infestations of fall armyworms and bermudagrass stem maggots,” he said. “The major effect of sugarcane aphids is seen in fields that producers established in sorghum-sudangrass or forage sorghums for summer grazing or hay production. Impact in Pearl millet has been less since it tends to have a better resistance to aphids.” Fall armyworms, found annually in hay fields, have their highest populations at this time of year. But producers have seen higher numbers of them in the last five years. “We’ve certainly had our share of armyworms, more so than last year in this part of the state,” said Brett Rushing, Extension forage agronomist at the MSU Coastal Plain Branch Experiment Station in Newton. “Growers in central and south Mississippi are spraying a lot for armyworms and stem maggots. They’re a threat you have to be willing to expect year in and year out, and what we can use to control them is limited -- particularly in hayfields with Johnsongrass where aphids are a threat -- because most products have grazing or haying restrictions that affect how we use the forages.” Extension entomologist Blake Layton said undetected armyworm infestations can lead to quick, widespread forage loss. “A hayfield that looks beautiful and ready to cut on a Thursday morning may be nothing but stems by Saturday,” Layton said. “Fall armyworms are easily controlled with timely insecticide sprays, but you have to detect infestations early and have your spray equipment ready to go. Treatment is recommended when counts exceed three caterpillars per square foot.” As the fall season approaches, Lemus recommended that producers consider purchasing cool-season forage seeds soon. “When producers start to look for annual ryegrass seed, they might see an increase in the cost per pound of seed,” he said. “It is advisable to start planning now and secure some seed before seed demand might create an increase in prices.” Wyatt Bechtel Wed, 10/10/2018 - 11:56 Category Beef (General) Dairy (General) Mississippi Beef nutrition Pasture/Forage Dairy Nutrition Hay Comments Mississippi Hay News Article Image Caption Joe Stewart operates a baler in an Oktibbeha County, Mississippi, hayfield Aug. 23, 2018. Image Credit Kevin Hudson, Mississippi State University Extension Service
Wyatt Bechtel

Slowly Incorporate New-Season Silage for Optimal Performance

5 days 7 hours ago
Slowly Incorporate New-Season Silage for Optimal Performance As silage is opened and fed, it is once again exposed to air. Oxygen allows aerobic organisms that survived the ensiling process — such as bacilli, molds and especially yeasts — to grow. These microbes use sugars, lactic acid and other nutrients for growth and produce water, carbon dioxide and heat as end products. Excessive heat accumulation can denature proteins and other nutrients in the silage. Molds growing on the silage may also produce mycotoxins that can reduce animal performance and cause herd health and fertility issues. Heating and spoilage during feedout is one of the greatest contributors to dry matter (DM) and nutrient losses in silage production. To minimize these losses, be sure to use good face management by maintaining a straight feedout face with shavers. Avoid removing silage too far ahead of feeding, do not leave silage sitting around in loose piles and feed out at a rate fast enough to avoid heating. Research-proven inoculants can help reduce the growth of spoilage yeasts and molds. Inoculants containing Lactobacillus buchneri 40788 applied at a minimum of 400,000 CFU per gram of silage or 600,000 CFU per gram of high-moisture corn (HMC) have been reviewed by the FDA and allowed to claim improved aerobic stability. When changing over to feeding the new-season silage, remember it is different feed compared to what the cows have currently been getting. Make the changeover gradually, substituting 25% of the “old” silage with new each week. For example: Week 1: 1% to 25% Week 2: 50% Week 3: 75% Week 4: 100% A schedule such as this should minimize the chance of digestive upsets. But also keep in mind the digestibility of the starch in corn silage can increase greatly over eight to 10 months of storage. This should be checked on a monthly basis so that rations can be adjusted if necessary. Combining good feedout management with a research-proven inoculant will help provide new forages that are aerobically stable from start to finish and help keep production levels stable.   Question about silage management? Ask the Silage Dr. on Twitter, Facebook or visit www.qualitysilage.com.   Sponsored by Lallemand Animal Nutrition Zach Zingula Wed, 10/10/2018 - 11:21 Category Silage Comments Silage News Article Image Caption Image Credit Sponsored Content
Zach Zingula

How To Start Crucial Conversations With Your Banker Now: Part Two

5 days 8 hours ago
How To Start Crucial Conversations With Your Banker Now: Part Two Yesterday we started a series on critical questions you should be asking your banker this year. Here’s the second part in that series. While farmers are growing more and more concerned about finances, Keith Lane, executive vice president and chief lending officer from Farm Credit Mid-America says many are struggling, but there’s still a lot of financial strength in farm country. Still, you need to be early and open to dialogue with your lender to secure operating credit in a timely manner this year. Here’s four more questions to ask your banker.  Is there any restructuring we should be doing on my balance sheet? “From a banker’s perspective, I like to see the borrower come up with a plan because it shows they are serious about making sure they’ve got short and long-term survivability,” Miller says. “Sometimes it makes sense for us to look at the structure of the balance sheet.” During times of tight cash flow, working capital is king. Your banker can help determine if moving some current liabilities “down the balance sheet” to the long-term liability category makes sense for your business.   Are we doing enough risk management? Or is there more we should be doing? “I’ve talked about risk management for the last 20-25 years because I think it's an important component,” Miller says. “Having a plan and executing on a plan again makes you a better risk for the bank.”  There are more tools than ever to manage your price risk, according to Miller. However, he’s not an advocate of saying farmers should have X% of their milk hedged at all times, because if the market isn’t giving you a profitable opportunity, there’s no benefit.  “The time to do it is look forward, look at the futures market, see what those prices are and determine if you can take some of the risk off the table,” he says. “Unfortunately, it's not a one-time decision, it’s something you’ve got to be doing all the time.”  What’s going to happen to interest rates next year? The sentiment is that rates will move higher, Miller says. However, beyond next year the yield curve, which is a measurement that compares interest rates today to what they will be at various points three, five, 10, 30 years down the road, is flat as a pancake, he adds. “That’s why you've heard probably talk about another recession because when the 10-year rate is going to be lower than the 2-year rate, that is a sign that you have an inverted yield curve which can lead to a recession,” he explains.  What's the health of the bank?  “Every ag sector is having difficulty, right? So, if you have a high concentration in agriculture, what is the health of the lender?” Miller says. “Asking about the health of the financial institution is a good idea.” According to Miller, despite being the 10th largest ag bank in the U.S., agriculture is less than 5% of the loans at BMO Harris, and everything else is performing well because ag tends to be counter cyclical to the rest of the general economy. “My commercial banking counterparts are having great years,” he says. “That helps because we all pick each other up. It wasn't that long ago when commercial real estate was in bad shape and our ag portfolio was doing great.”  Check out Part One of this series.  Anna-Lisa Laca Wed, 10/10/2018 - 10:00 Category Farm Business (General) Beef (General) Dairy (General) Hogs (General) Comments News Article Image Caption Be early and open to dialogue with your lender to secure operating credit in a timely manner this year. Image Credit Farm Journal
Anna-Lisa Laca

Maryland Ayrshire Breeder Wins the Klussendorf-MacKenzie Award

5 days 8 hours ago
Maryland Ayrshire Breeder Wins the Klussendorf-MacKenzie Award Evan Creek of Hagerstown, Md., was presented the 28th Klussendorf-MacKenzie Award during the 52nd World Dairy Expo, in memory of Duncan MacKenzie, the 1961 Klussendorf winner. This year’s Duncan MacKenzie winner is first class. He is a man who will look you in you in the eye and respectfully call you “sir or ma’am” and is always sure to say a very sincere “Thank you”. The list of Klussendorf and Klussendorf MacKenzie winners whom Creek has worked with for sales and shows is extensive. That’s because he is a “go-to guy” for many people. That list includes MD Maple Dell, Triple-T, Arethusa, Kueffner, Sherona Hill, Glamourview, Windy-Knoll-View, Waverly, Snider Homestead, Duckett, Gil-Tex, Oakfield Corners, River Valley, MD-Hillbrook, Morrell, Pappy’s, Van Exel, Elite, and Bendig. This list could go on and fill a book of herds that trust the care of their top animals to this talented individual. Creek started out his career by developing a firm foundation through 4-H and FFA and bred and owned many junior and open All-American nominees. He also has bred numerous sires that have successfully influenced the breed through their active service in A.I. programs. One of those bulls is the reigning Premier Sire of both the heifer and cow show at World Dairy Expo, having earned that title for the fifth consecutive year at this year’s show. That bull is Palmyra Tri-Star Burdette-ET. That’s not all. Nearly everyone will recognize his homebred cow – Palmyra Berkely P Ruth-ET – who successfully defended her 2017 title as Grand Champion of the International Ayrshire Show at World Dairy Expo earlier in the week. Ruth, along with her herdmates, gave Palymra Farms of Hagerstown, Md., both the 2018 WDE Premier Breeder and Premier Exhibitor banner to Evan Creek and his family. While Evan has an impressive dairy résumé, it’s most important to note that he exemplifies the standards that made Duncan MacKenzie the forbearer of this award. Serving as the meeting place of the global dairy industry, World Dairy Expo brings together the latest in dairy innovation and the best cattle in North America. Crowds of nearly 70,000 people, from 100 countries, will return to Madison, Wisconsin for the 52nd annual event, October 2-6, 2018, when the world’s largest dairy-focused trade show, dairy and forage seminars, a world-class dairy cattle show and more will be on display. Visit worlddairyexpo.com or follow us on Facebook , Twitter, Instagram, Snapchat, or YouTube for more information.  Taylor Leach Wed, 10/10/2018 - 09:58 Category Dairy (General) World Dairy Expo Maryland Dairy Genetics Comments Dairy (General) World Dairy Expo Maryland News Article Image Caption Evan Creek of Hagerstown, Md., was presented the 28th Klussendorf-MacKenzie Award during the 52nd World Dairy Expo, in memory of Duncan MacKenzie, the 1961 Klussendorf winner. Image Credit World Dairy Expo
Taylor Leach

Evacuation Toolkit for Small Farms

5 days 8 hours ago
Evacuation Toolkit for Small Farms Portia Stewart Wed, 10/10/2018 - 09:44 Category Dairy BEEF Weather Comments Hurricane News Article Image Caption What's in your evacuation toolkit? Image Credit Spark Post
Portia Stewart

Tepid Dairy Economy, Wet Weather Dampen World Dairy Expo Attendance

5 days 8 hours ago
Tepid Dairy Economy, Wet Weather Dampen World Dairy Expo Attendance A tepid dairy economy and wet weather likely dampened attendance at this year’s World Dairy Expo, which wrapped up its five-day run last Saturday. Official attendance was 65,136 with 2,379 international guests coming from 94 countries. The total attendance was off 5 to 10%, with crowds usually numbering more than 70,000 in normal years. In 2014, when milk prices peaked, total attendance was 77,000 with some 3,200 international guests. The total number of cattle on the grounds including sale cattle came to 2,338 head, similar to previous years. A total of 1,779 cattle was exhibited in cattle shows. These cattle came from 37 states and 8 Canadian provinces. Cutting Edge T Delilah, a five-year-old Brown Swiss cow exhibited by Kyle Barton, Copake, N.Y., was named Supreme Champion. Wet weather in the Midwest also likely dampened local attendance. Farmers in Wisconsin, in particular, are struggling to get corn silage and other crops harvested. For a full summary of the show, click here. Jim Dickrell Wed, 10/10/2018 - 09:42 Category Dairy (General) Milk (General) World Dairy Expo Comments Dairy World Dairy Expo News Article Image Caption World Dairy Expo 2018 Logo Image Credit World Dairy Expo
Jim Dickrell
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