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AGRIVIEW.COM

THURSDAY, DECEMBER 3, 2020 |

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BOTTOM LINE Thursday, December 3, 2020 SECTION E

Sharing ideas, solutions, resources and experiences that help dairy producers succeed.

Feed to maximize protein yield Optimizing intake goes beyond diet formulation. Providing a good feeding environment is often as important as formulating an adequate diet because a cow’s feeding environment affects how the diet is utilized.

LUIZ FERRARETTO

Feeding for milk components has been an indispensable practice to optimize dairy profitability. Even though milk fat is usually prioritized, current trends with milk-protein prices have generated more interest from dairy producers and nutritionists to optimize milk-protein Ferraretto yield. According to the U.S. Department of Agriculture-Agricultural Marketing Service’s “Class and Component Prices Report,” protein prices from June to October 2020 averaged $4.60 per pound. That value is about 80 percent greater than was observed across the same months of 2019, which was $2.58 per pound on average. Many factors affect a cow’s ability to produce more milk and milk components. Maximizing consumption of dry matter plays a major role in improving milk and milk-protein yields. Optimizing intake goes beyond diet formulation. Providing a good feeding environment is often as important as formulating an adequate diet because a cow’s feeding environment affects how the diet is utilized. Consider which management practices affect intake and-or protein yield.

PDPW

Most of the feed pushed away from the bunk is displaced by cows within the first two hours of feed delivery. Regular feed push-ups promote optimal feed consumption, cow health and productivity.

in Vermont and New York to compare nutritional strategies and management practices with production of de novo milk-fatty acids, or those fatty acids synthesized by the mammary gland. The study found that herds with greater concentration of de novo fatty acids coincided with greater milk-fat and -protein yields. From a management perspective multiple factors create an environment that maximizes rest, rumination and milk-components production. Stall-stocking density, feeding frequency and feedbunk space are all associated with milk-components yield. Ensuring fresh well-mixed feed is always available for cows Feeding management is critical for health and productivity. That explains why feeding is key twice rather than once each day Researchers from the Miner is associated with milk-compoInstitute surveyed dairy farms nents yield; the delivery of fresh

feed incentivizes cows to return to the feed bunk. Another way to improve consumption is with frequent feed push-ups. Cows are prone to sorting and selecting feedstuffs; that behavior often pushes feed away from the bunk. Push-ups reposition the feed so it’s reachable to cows. The first two hours after feed delivery are the most important because most feed displacements occur during that period. Overstocking stalls beyond 115 percent and allowing less than 18 inches per cow of feed-bunk space may also compromise consumption and increase competition for feed. Competition often results in slug feeding – larger but less-frequent meals. That makes cows more susceptible to subacute ruminal acidosis because a greater amount of feed is being digested in the rumen at a given time.

Feed excellentquality forages Feeding the rumen to optimize microbial-protein synthesis will support greater milk-protein yield. Greater consumption of dry matter ensures more digestible feed is available for microbial digestion and growth. Regardless of forage choice, improvements in fiber digestibility are associated with greater intake, milk and milk-protein yields. Additionally excellent-forage diets containing reduced-digestible fiber are associated with increased eating time and lesser consumption of dry matter. Perhaps cows are spending time chewing or sorting the diet while at the feed bunk. That occurrence at the expense of resting time may impair milk-protein yields. Another important aspect of

forage production is particle size. Particles must be coarse enough to serve as physically effective fiber and stimulate rumination but not too coarse to induce sorting. Adequate physically effective fiber promotes a healthy rumen environment and is of even greater importance under scenarios of increased stocking density. Other factors that improve milk-protein yield include feeding diets balanced with rumen-protected amino acids, as well as improving rumen-degradable starch in diets that are currently providing sufficient physically effective fiber. To boost milk-protein yield cows need a feeding environment that allows them to eat and rest, in addition to a well-balanced diet that provides required nutrients while stimulating rumination and a healthy rumen environment. Luiz Ferraretto is an assistant professor in the department of animal and dairy sciences at the University of Wisconsin–Madison and a ruminant-nutrition specialist for UW-Division of Extension. Email ferraretto@wisc.edu to contact him.

PEOPLE PERSPECTIVE

Give with thoughtfulness W

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hen this article hits mailboxes there will be about 20 days remaining until Christmas. While 2020 has been a year to remember, those of us in agriculture can probably agree the year is closHANK ing out more WAGNER optimistically than was anticipated in early March. Because Christmas is just around the corner many of us have an increased awareness about the people and things that are most important to us. Gift giving has become a central theme of this season; some have already completed their holiday shopping. For those who still have shopping to do I’d like to help you ponder your standard gift-giving habits. Making a few tweaks in that area can have a dramatic impact on loved ones – not just at Christmas time but during any season or life circumstance. One gift-giving approach is to give gift cards or money. Though convenient and practical, those gifts don’t require a lot of thought. And unless the recipient is hopeful for such a gift there’s a risk the receiver might feel a little slighted. Having said that, gift cards are appropriate for less-intimate work associates and for those with whom we interact infrequently. They offer the recipient an opportunity to buy exactly what they want. But when it comes to people with whom we’re closest, whose likes and dislikes we probably already know, giving a more-thoughtful gift is generally a better idea. And some of the most meaningful gifts are free or inexpensive. I know people who are great at giving thoughtful gifts. One in particular is

a great listener. As a result she knows what things are important to people – from their favorite foods, colors, authors or restaurants to the dates of special events. Our daughter Laura is great at giving thoughtful gifts. One of our favorite gifts from Laura was a colorful handmade scrapbook given to Pam and me for Christmas 2019. The book had 12 chapters, each with its own sealed envelope that was not to be opened until the first day of the month. Within each envelope was a unique idea

for Pam and me to spend quality time together. In addition to ice skating, a movie night and a campfire, we’ve enjoyed a homemade meal with wine, an evening at a fancy restaurant, had a make-your-own-pizza night and more. Christmas time or not, there are many people who aren’t wishing for gifts of money or anything that can be purchased from a store; they just want someone to spend time with them. Truly gift-giving in and of itself is not the ultimate aim. But be-

ing able to give thoughtful gifts sends a strong message to the receiver that they are important – and that’s a crucial message. Hank Wagner is a dairy producer and a John Maxwell Team teacher, mentor, speaker and coach. To learn more about nurturing thankfulness, consider reading Hank’s book “Teachable Moments: Lessons from Africa.” It’s available online at amazon.com and at most PDPW book stores. Contact hwagner@frontiernet.net for more Some of the most meaningful gifts are those given with thoughtfulness, and they are often free or inexpensive. information.

“Gets 2-year-olds ready to reach their potential.” — Keith Beer

BEER CATTLE CO, BERNE, INDIANA, Max and Karen and sons Keith (right) and Craig Beer 2020 Indiana Master Farmers Calving 200 to 250 two-year-olds monthly, milking only fresh heifers, SCC 150,000 “Getting udders softer, faster for more milk is why we use Udder Comfort™ for our 2-year-olds over the past 5 years. The proof is in our comparisons. We see softer, more pliable udders with better flow and a 3- to 4-pound production increase by 14 days in milk, along with a Quality Udders Make Quality Milk lower collaborative SCC. This gets 2-yr-olds ready to reach their potential,” says Keith Beer. He and Craig and parents Max and Karen raise and sell fresh heifers, calving 200-250 heifers monthly at Beer Cattle Co., Berne, Ind. They were announced as 2020 Master Farmers in June. “We continue to find ways to supply dairies with quality heifers that make milk. Udder Comfort is part of that, and the tools make it easy to do groups. “We like the Udder Comfort Backpack Sprayer for pre-fresh heifer groups in the barn and the Spray Gun for post-fresh in the parlor. For us, a combination is ideal. “We apply Udder Comfort 1x/day for 2 days before and 2x/day for 3 to 5 days after calving. Our guys are proud to use it. One pass delivers the spray to the bottom of the udder and up a few inches, the critical area to overcome edema around teats and suspensory ligament, getting udders ready to accept volumes of milk. We find 5 gallons covers 200 heifers for all 12 to 14 applications.” https://wp.me/pb1wH7-aS

Maximum Results Minimal Cost Call to locate a distributor 1.888.773.7153 uddercomfort.com

For external application to the udder only, after milking, as an essential component of udder management. Always wash and dry teats thoroughly before milking.


BOTTOM LINE Sharing ideas, solutions, resources and experiences that help dairy producers succeed.

Upcoming Educational Events

Master Cheesemaker program makes its mark CHAD VINCENT

DEC 8-10

The Dairy Signal™ Online, 12 – 1 pm CT Visit www.pdpw.org to participate in live-streamed event. Audio/video recordings also available free.

DEC 9-10

Financial Literacy for Dairy® (Level 1)

PDPW headquarters Juneau, Wis. Visit www.pdpw.org for details; all sessions held in compliance with CDC guidelines.

DEC 15-17; DEC 22-23; DEC 29-30

The Dairy Signal™ Online, 12 – 1 pm CT Visit www.pdpw.org to participate in live-streamed event. Audio/video recordings also available free.

JAN 5-7

The Dairy Signal™ Online, 12 – 1 pm CT Visit www.pdpw.org to participate in live-streamed event. Audio/video recordings also available free.

JAN 13-14

Financial Literacy for Dairy® (Level 2)

PDPW headquarters Juneau, Wis. Visit www.pdpw.org for details; all sessions held in compliance with CDC guidelines.

JAN 12-14; JAN 19-21; JAN 26-28

The Dairy Signal™ Online, 12 – 1 pm CT Visit www.pdpw.org to participate in live-streamed event. Audio/video recordings also available free.

MAR 16-17

Cornerstone Dairy Academy™ Kalahari Resort Wisconsin Dells, Wis. Visit www.pdpw.org for details; all sessions held in compliance with CDC guidelines.

MAR 17-18

PDPW Business Conference Kalahari Resort Wisconsin Dells, Wis. Visit www.pdpw.org for details; all sessions held in compliance with CDC guidelines.

PDPW mission: to share ideas, solutions, resources and experiences that help dairy producers succeed.

The Wisconsin Master Cheesemaker® program has taken Wisconsin’s reputation as the home of award-winning cheese to another level, enhancing its quality image with unparalleled standards. The program was established 26 years ago by the University of Wisconsin-Center for Dairy Research, UW-Extension and the Dairy Farmers of Vincent Wisconsin to recognize and reward the extraordinary talent of Wisconsin cheesemakers. It helps open new markets and opportunities as they craft specialty cheeses using quality Wisconsin milk.

Marks of excellence utilized

Once participants complete the program they earn the right to use the Master’s Mark® on their products. The trademark distinguishes a cheese as a variety crafted by an individual who has mastered the art of cheesemaking. Master cheesemakers use excellent-quality Wisconsin milk as a canvas for their artistic cheese creations. As a result cheese companies, retailers and restaurants capitalize on Wisconsin Master Cheesemaker status in their marketing efforts, opening new markets and opportunities for Wisconsin dairy farmers.

Jay Heeg Colby, Wis. 715-507-0030 jcheeg@yahoo.com

Terry Lensmire, retired Agropur Dairy Cooperative master cheesemaker of excellence” are influential designations. They offer value to retail buyers, cheese mongers – merchants who specialize in cheese – and consumers because of the promised quality and craftsmanship. The Master’s Mark is a label of significant pride for the professionals who have completed the program. “Distributors see the value, knowing that the program offers the assurance of quality and consistency,” said Terry Lensmire, retired Agropur Dairy Cooperative master cheesemaker. “The Master’s Mark is one of the things that helps drive purchase decisions because distributors know they are buying cheese that was made right. It also reflects the respect we have for Wisconsin farmers and the high-quality milk they produce.” Carl Swartz, Kroger Our Brands category strategy manager, said, “Kroger is proud to highlight Wisconsin Master Cheesemakers on most of our Private Selection-brand cheeses in the deli. The mark conveys the craftsmanship and high quality our customers demand, and is one of the reasons they shop in our stores.” Ultimately the program equips Wisconsin cheesemakers with the knowledge and skills to compete in the national and international marketplace – a real opportunity to grow demand for Wisconsin dairyfarmer milk. Visit wisconsincheese.com/masters for more information.

Chad Vincent is the CEO of Dairy Farmers of Wisconsin, the marketing and promotional arm for Wisconsin’s The Wisconsin Master Cheese- dairy farmers. Visit wisconsindairy. maker and Master’s Mark “hallmarks org for more information.

Business Conference to make splash in new location

Legal, business and planning solutions for Wisconsin’s farms and agribusinesses.

Vice President Katy Schultz Fox Lake, Wis. 920-210-9661 katylschultz@gmail.com Secretary Dan Scheider Freeport, Ill. 815-812-4012 dnscheider@gmail.com Treasurer Janet Clark Rosendale, Wis. 608-341-6709 vafarmsllc@hotmail.com Directors Andy Buttles Lancaster, Wis. 608-723-4712 stonefront@tds.net Ken Feltz Stevens Point, Wis. 715-570-6390 feltzfarms@hotmail.com John Haag Dane, Wis. 608-576-0812 jahaag5@gmail.com Corey Hodorff Eden, Wis. 920-602-6449 corey@secondlookholsteins.com Steven Orth Cleveland, Wis. 920-905-2575 orthlanddairy@gmail.com

PDPW Advisers

Jim Barmore GPS Dairy Consulting Verona, Wis. jmbarmore@gpsdairy.com Paul Fricke UW-Madison Dairy Science Madison, Wis. pmfricke@wisc.edu Kurt Petik Rabo AgriFinance Fond du Lac, Wis. kurt.petik@raboag.com Andrew Skwor MSA Professional Services Baraboo, Wis. askwor@msa-ps.com

www.pdpw.org mail@pdpw.org 800-947-7379

March,” said Cassandra Strupp, PDPW program manager. “Our producer committees are shaping the content of the sessions with an eye on cutting-edge topics that are timely and practical. And the change in venue will allow us to incorporate some new features.” Visit www.pdpw.org for more information; details and registration information will be available soon.

N14685 Copenhaver Ave., Stanley, WI 54768

Twohig Rietbrock Schneider & Halbach “Attorneys for Agriculture” (920) 849 - 4999

Professional Dairy Producers of Wisconsin (PDPW) is Dairy's Professional Development Organization®. With a vision to lead the success of the dairy industry through education, our mission is to share ideas, solutions, resources and experiences that help dairy producers succeed.

President

Marks convey quality, craftsmanship

Plans for the 2021 PDPW Business Conference are underway, with the conference scheduled for March 1718, 2021. The annual dairy-education and trade-show event will be held at the Kalahari Resort and Convention Center, 1305 Kalahari Drive, Wisconsin Dells, Wisconsin. “We have a few new things in store for the PDPW Business Conference in

PDPW: Who we are

PDPW Board of Directors

“Distributors see the value, knowing that the program offers the Earning distinction challenging assurance of quality and Not just anyone can call himself or herself a master cheesemaker. The pro- consistency.” gram is an advanced educational curriculum for experienced cheesemakers that’s elevated the art and tradition of cheesemaking – and cemented Wisconsin’s reputation for cheesemaking excellence. The program is the only one of its kind outside Europe. It demands years of commitment and skill development from its participants. Those enrolled in the program must make cheese in a Wisconsin plant and hold a Wisconsin cheesemaker license for 10 years before applying to the program. The admission process also includes plant inspections and formal interviews. Once admitted cheesemakers must take additional science and food-safety classes during a three-year period, submit samples for review every year and pass a comprehensive final exam. And they must take a class at least every three years to maintain Master status. To date 91 participants have earned the title of Wisconsin Master Cheesemaker, for 47 different varieties of cheese. This year the program offered its first-ever master’s certification in cheese curds.

Thursday, December 3, 2020 E2

(715) 644-0765 Fax: (715) 644-4931 BBUY UY DIR ECT!! DIRECT!! W Wee Manufacture!! Manufacture !!!!

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PDPW Creative grazing promotes conservation ERICA GENTRY

The University of Wisconsin-Discovery Farms along with the Wisconsin Department of Agriculture, Trade and Consumer Protection partnered this year for a producer-led webinar series called “Planting New Ideas, Growing Conservation” to feature farmers and conservaGentry tion practices. An Oct. 13 webinar featured Kelby Lechleitner, a beef and ginseng farmer in Marathon County, Wisconsin. Lechleitner shared his experiences with no-tilling, interseeding and grazing cover crops. The Lechleitners in 2014 transitioned from a dairy to a cow-calf-beef herd and have learned a lot by trying new things. They’ve transitioned their acreage to no-till. They graze cover crops to gain more feed for their beef cows from fall into winter. Their idea to make those changes was sparked from a meeting with Matt Oehmichen of Short Lane Ag Supply, who also participated in the recent webinar. In the first year of grazing cover crops Lechleitner interseeded into his 30-inch corn rows in early June when the corn was in the V3 to V4 stage. The next year he interseeded into 60-inch corn rows in hopes of increasing light to the cover crops as well as obtaining better stands and tonnage for grazing. In 2020 his strategy with 60-inch rows worked well.

UW-DISCOVERY FARMS‌

With good weather this year Kelby Lechleitner’s cattle graze well into October on a corn field. The cattle had plenty of cover crops and leftover corn stalks to graze on this fall. Usually rates for interseeding cover crops range from 16 to 18 pounds per acre but because Lechleitner had plans of grazing the rate was increased to 38 pounds per acre. He planted a mix with eight different species – annual rye, cereal rye, oats, crimson clover, cow peas, sunflowers and two types of rapeseed. Oehmichen referred to the mix as the “iron horse” in interseeding mixes because of its ability to survive and

flourish. “Cover crops do not have to break the bank,” Oehmichen said. “This eight-way interseeding mix came out to be only $26 per acre, even at the heavier planting rate.” Lechleitner said he’s seen health benefits from grazing his beef cattle because of the extra exercise they receive by harvesting their own quality forage from the pasture. He plans to bale-graze this winter so the herd can continue to have exercise and reap movement benefits. Transitioning to no-till and

planting cover crops has eliminated tillage passes as well as reduced inputs on the Lechleitner farm. This year the only fertilizer used on the interseeded corn field was corn starter applied at planting along with manure nutrients left in the field from the cattle grazing this past fall. Oehmichen is often questioned as a retailer as to why he promotes such practices if they don’t generating sales for Short Lane Ag Supply. “From an ag-retail point of view, if a farmer is running out of

money and can’t purchase our inputs it will run us out of business,” he said. “I’d rather see farmers being successful and able to do business with us than go bankrupt.” Lechleitner and Oehmichen are members of the Eau Pleine Partnership for Integrated Conservation, a community-led watershed group that includes both farmers and farm groups. The partnership also includes a diverse membership of engaged citizens from Marathon County lake groups, wildlife groups, non-profits, government agencies, private agronomists and more. The goals of the group are to enhance agriculture and farming in the region through conservation and profitability. They aim to keep their communities healthy by protecting water quality as well as ensuring farmers are producing quality products and sustaining a good life on their farms. Visit www.facebook.com/ eaupleinepartnership for more information. The number of dairy farms has significantly decreased in the area, resulting in reduced forage production and increased row cropping. That’s led to an increase in soil erosion. By implementing creative and regenerative practices into row-cropping systems those erosion concerns are being reduced. Visit www.uwdiscoveryfarms. org for more information. Erica Gentry is a communications and farmer-network coordinator at UW-Discovery Farms. Email erica. gentry@wisc.edu to contact her.

Students, communities impacted by hub TERA L. MONTGOMERY

As we look to the future of the dairy community in Wisconsin and beyond, there’s no greater excitement than the impact the University of Wisconsin-Dairy Innovation Hub can have on the next generation of students. When I talk with current and prospective students I hear confirmation of continued interest Montgomery in the dairy-curriculum mainstays – cows and milk. Students are also increasingly interested in areas such as entrepreneurship, land and water stewardship, and niche markets. The UW-System attracts students for many reasons. The UW-Dairy Innovation Hub has the potential to impact the next generation in specific and

important ways – collaboration, cutting-edge research and technology, career opportunities and community-building. Even before its official start the UW-Dairy Innovation Hub created an atmosphere of collaboration beyond what we’ve seen in the past. The collaboration exists within each individual university as well as across the three universities tasked with shepherding the hub into the future. One example of collaboration across schools in the UW-System is the work that new assistant professor Joe Sanford is doing in wastewater treatment and manure management. Since he started in August he has been collaborating with faculty and staff from UW-Green Bay, UW-Madison and UW-River Falls to write

grants, create outreach opportunities, and engage undergraduate and graduate students in his research. Visit www.dairyinnovationhub. wisc.edu to see examples of similar collaborations. Cutting-edge research and new technologies funded by the UW-Dairy Innovation Hub are attractive to current and prospective students. An example at UW-Platteville is the research that will be led by another new assistant professor, Ryan Pralle, in the areas of data science and robotic-milking systems. Students who want to stay in the dairy community but also want the ability to enjoy other adventures are learning how employing technologies could allow them to have the best of many worlds. By staying at the forefront of discovery, students understand they’re part of making and changing the future. They can help make

our water safer to drink, create the next dairy product that improves human health, advance technology to keep animals stronger and in our herds longer, or open businesses to allow their communities to thrive. Those are the hopes and dreams of new students. Career-building through collaboration at each university is critical. Fewer students come from farm backgrounds or have an understanding of the dairy community’s vastness. The research fellowships for current faculty encourage cross-disciplinary work and engage undergraduate students in projects. At UW-Platteville we have students from engineering, K-12-teacher education, biology and sociology working on dairy-related projects in quantities and ways we have not seen before. Students ask how their areas of interest impact the dairy community. They are stu-

dents who before only saw “cows and milk” but now see future career opportunities. I challenge anyone to name a course of study or career path; I can tie it back to dairy. The sky is the limit. A career that enables students to stay in Wisconsin upon graduation and that leverages their interests and passions is of tremendous value to current and future students at our universities. It also has tremendous impacts on the regions they come from. The dairy community is proving to be a path toward fulfillment and success for a new generation of students. And the UW-Dairy Innovation Hub is having a positive impact on that trend.

developing future dairy leaders. It also works to enhance the progress of the dairy industry by providing education, communication and networking among students, producers, agribusiness representatives and university personnel. More than 600 dairy students have opportunities to participate in the annual Dairy Challenge’s national competition, the Dairy Challenge Academy and four regional events. The North American Intercollegiate Dairy Challenge board of directors is comprised of university professionals, dairy producers and industry sponsors. Newly elected to board is Cornell Kasbergen of Tulare, California. He and family members own and operate Rancho Teresita Dairy. The farm consists of 1,800 acres of farmland, 3,600 Jerseys and 1,400 Holsteins. Kasbergen has served on a variety of association boards such as the Southern Counties Dairy Herd Improvement Association, Valley Milk Producers, the California Department of Food and Agriculture Milk Producer Review, the Tulare Dairy Herd Improvement Association, the Ag Council of California Dairy Committee, the Cares-California Environmental Justice Fund, the Tulare County Environmental Committee, Land O’ Lakes and the National Milk Producers Federation. He currently serves as chairman of the Milk Producers Council. The North American Intercollegiate Dairy Challenge executive committee for 2020-2021 is listed. Chairperson – Wanda Emerich, William H. Miner Agricultural Research Institute

Vice-chairperson – David Whitlock, Cooperative Milk Producers Association Associate vice-chairperson – Kristi Fielder, URUS Finance chairperson – Alex White, Virginia Tech Publicity chairperson – Ashley Mohn, AgChoice Farm Credit Program chairperson – Cathy Myers, Amelicor Alumni programs chairperson – Megan Mouw, Elanco Animal Health Existing board members who continue to serve on the board are listed. Trevor DeVries, University of Guelph Ted Halbach, University of Wisconsin-Madison Josh Hushon, Cargill Animal Health John Lehr, Farm Credit East Mark McCullouch, Phibro Animal Health Corporation Renee Smith, Virtus Nutrition Craig Walter, Valley Ag Visit dairychallenge.org for more information.

a member of the Dairy Sustainability Alliance, which consists of more than 130 companies and organizations. They collaborate on issues affecting the U.S. dairy industry, accelerate progress toward shared sustainability goals, and contribute to the industry’s long-term viability. The memo of understanding also will explore mutually beneficial opportunities for dairy farms of all sizes, geographies and practices to gain benefits from EPA resources. Those resources include research grants, educational training materials and data. Visit usdairy.com/sustainability for more information.

Tera L. Montgomery is a professor of dairy and animal science in the UW-Platteville School of Agriculture and is UW-Platteville’s campus liaison for the UW-Dairy Innovation Hub.

IN BRIEF

World Dairy Expo podcasts launched World Dairy Expo recently launched a new podcast, “The Dairy Show.” The podcast series will feature topics ranging from cows to the colored shavings to technology while introducing a new guest during each episode. The “Dairy Show” is available on Apple Podcasts, Google Podcasts, Spotify and on New episodes are added on the second and fourth Tuesday of each month. Visit worlddairyexpo.com for more information.

Dairy-data partnership formed

farms increases and systems move to cloud-based solutions, he said. The exchange is headquartered in Germany. Its founding organizations are listed. CRV – Netherlands DataGene – Australia Lactanet – Canada National Dairy Herd Information Association – United States NCDX – Denmark, Iceland, Finland, Norway, Sweden RDV – Austria and Germany Vit – Germany Visit idden.org for more information.

Fairlife expands in Canada The ultra-filtered milk, “fairlife,” is now made with 100-percent Canadian milk and is being offered throughout Canada. The brand’s milk containers will feature the iconic Canadian maple leaf and the Dairy Farmers of Canada logo to acknowledge the brand’s new Canadian roots. The brand’s journey to become 100-percent Canadian began in 2018 with an $85-million investment in a new dairy facility in Peterborough, Ontario. The facility is now fully operational and has created more than 30 local jobs. Visit fairlifecanada.ca for more information.

The International Dairy Data Exchange recently was launched to streamline data exchange among dairy herds, milk-recording organizations, dairy-equipment manufacturers and other dairy-related organizations. The exchange brings together milk-recording organizations and national databases across a dozen countries. It represents about 200,000 dairy herds and 20 million dairy cows. It will deliver data-exchange services that integrate on-farm dairy equipment and devices plus software with national dairy information systems and databases, said Reinhard Reents, managing director of the International Dairy Data Exchange. Data flow between farm-management software and milk-reThe North American Intercolcording organization databases is legiate Dairy Challenge recently key. That is particularly important elected new leadership. The as the volume of data available on 15-member board is focused on

Dairy Challenge elects new leadership

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Innovation Center, EPA sign memo of understanding The Innovation Center for U.S. Dairy and the U.S. Environmental Protection Agency recently signed a memorandum of understanding. The agreement is expected to help EPA gain a deeper understanding of and support for the dairy industry’s environmental sustainability efforts. The memo of understanding allows the EPA to participate as

Agency agreement to boost dairy exports The U.S. Department of Agriculture and the U.S. Food and Drug Administration recently signed a Memorandum of Understanding to establish an interagency process to further support exports of U.S. dairy products. The agreement defines the roles and responsibilities within each agency and leverages each agency’s expertise to capitalize on new opportunities and facilitate foreign sales. The National Milk Producers Federation and the U.S. Dairy Export Council encouraged the agencies to establish a streamlined relationship to strengthen interagency collaboration, better engage dairy industry experts and bolster communication to address foreign barriers. Visit usda.gov and fda.gov for more information.