BOTTOM LINE Thursday, October 1, 2020 SECTION E
Sharing ideas, solutions, resources and experiences that help dairy producers succeed.
Mind 2020 forage conditions LUIZ FERRARETTO
With the arrival of fall many dairies are or will soon be transitioning from 2019 to 2020 corn crops. For some dairies and corn growers the 2020 c o r n - h a r ve s t ing season was smoother than 2019. But many farmers once again faced weather-imposed challenges, including Ferraretto droughts during the growing season or snowstorms at harvest. There was also that derecho that blew down several-million acres of corn in Iowa. There are several items to consider as producers deal with complications from those weather events. Short-term fermentation: – Compared to feeding old longterm fermented crop, feeding silage from a newly opened silo after short-term fermentation is typically associated with a slight decrease in milk production due to reduced starch digestibility. Gradually incorporating short-term-fermentation silage to the diet – that which has been ensiled just 15 to 45 days – can mitigate that effect. If removal rates allow that approach
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Incorporating down corn into dairy-cow rations takes careful managing to ensure feed is free of mycotoxins and sufficient in nutrients. without affecting silage stability, feed the short-term-fermentation silage as a third of the total corn silage in the diet for three to five days. Gradually increase the short-term-fermentation silage to two-thirds of the diet and build to 100 percent. Another alternative is increasing starch levels by adding dry corn to the ration. High-chop silage – Because yields in 2020 are expected to be greater than previous years some producers opted to implement harvesting methods that target greater nutritive value at the expense of yield. High-chopping is one example. Assuming a 10-inch increase in chop height, starch
concentration is expected to be 2 percentage units greater than normal-chop silage; neutral detergent fiber can be 2.5 percentage units less. In high-chop silage corn kernels comprise a relatively greater proportion of total mass than in normal-chop silage because there’s less fibrous plant material. That provides greater energy to cows and allows for a slight reduction of dry corn in the diet, or an increased amount of forage. Another benefit is reduced lignin concentration and subsequently greater digestibility of neutral detergent fiber, which is associated with greater intake and performance. However greater in-
takes and reduced crop yields of about a half-ton per acre for each 10-inch increase of chop height make it imperative to closely monitor forage inventory. Drought-stressed silage – A primary concern of droughtstressed silage is nitrate accumulation, even though nitrate concentration is reduced during silage fermentation. Nitrate toxicity can occur if values are greater than 1.5 percent on a dry-matter basis. In addition some mycotoxins are more-prevalent during dry hot weather. Despite the potential reduction in mycotoxins with silage fermentation, it’s advised to send samples for mycotoxin analysis. If corn plants were harvested while still immature to optimize dry-down rates, expect lesser starch concentration. Also there’s a dogma that drought-stressed corn plants have increased neutral-detergent-fiber digestibility. But recent research has not confirmed that phenomenon. That impression is likely associated with earlier harvesting and not necessarily a drought-induced effect. Monitor intakes closely to avoid drops in intake. Down-corn silage – Nutritive value and hygiene of downcorn silage should be monitored closely; samples should be ana-
lyzed for mycotoxins. Corn lying down in the field is exposed to mold from the ground, which may also lead to stalk or ear rot. That increases likelihood of mold complications. Any corn silage made from down corn must be tested for toxins. Moreover stalk damage can lead to plants drying more rapidly, which decreases sugar levels and that of related nutrients. Ear damage can also occur leading to ear rot, kernel loss and even the loss of entire ears. That can dramatically decrease starch concentration. The recent corn-silage season brought myriad scenarios to consider. The best approach is to analyze samples for nutrients, digestibility, nitrates and mycotoxins, depending on which scenarios were experienced. Most importantly if corn silage has mycotoxins or increased levels of nitrate, take action to detoxify the silage. Add a mycotoxin-binding agent to the diet or adopt feeding strategies that dilute the amount fed with non-contaminated feed. 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.
TO YOUR HEALTH
Follow safety protocols like an Indy-car driver B
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ack in my college days in Indiana, I worked on an agricultural-engineering research project investigating more than 4,000 farm-machinery fires in several states. My goal was to develop recommendations to help farm-equipment designers and farmers prevent, rapidly JOHN detect and SHUTSKE extinguish fires to minimize loss. It was a super-cool project. A few months into it I was encouraged to explore the “behind-the-scenes” events at the Indy 500 intended to improve safety. I wanted to see how Indy teams design safety equipment to rapidly detect and extinguish fires, allowing the driver to escape without injury. Wow did I ever learn a lot! I discovered important fire recommendations and learned a lot about other safety concerns – and the importance of preparation, maintenance and teamwork. An Indy-car driver races around the track at more than 200 miles an hour, but the work farmers do during harvest season is more complex – and probably more dangerous. A 500-mile race takes a few hours and great skill, but is a fairly single-minded task. Working through the crunch time of harvest can take a couple of months, particularly for those who have smaller equipment and do all their own work. Both racing and farming require careful planning. Certain tasks are critical to ensure a safe efficient season. Repair or replace worn or damaged parts such as shields, guards and safety devices. Shut off the engine and wait for all parts to stop moving before making repairs. Properly secure and stabilize equipment before making repairs. Review the operator’s manual. Follow recommended schedules for lubrication, oil changes and adjustments.
Encourage all equipment operators to enter the local fire department’s phone number on their devices. Efficient pit stops take teamwork. Similarly managing a big or small farm through a long harvest season takes a committed team working together with careful planning and communication. Spend an hour or more weekly to map out what team members expect to happen in the coming week. Consider the weather forecast to adjust, plan and schedule tasks to make best use of the 168 hours available in the coming week. Remember to reserve adequate time for sleep, family and school activities. Discuss ways other team and family members can work together for more efficiency
in the operation. At the Indy 500 I learned there’s one main fire hazard on race cars – burning engine fuel. On farm equipment during harvest there are several fire hazards. They include dry leaves, chaff and dust from crops as well as diesel fuel, motor oil, hydraulic fluid and gasoline. Keep all areas of the machine clean, particularly the engine compartment. Clean it daily if necessary. Find and repair any source of liquid leaks. Replace any bearing, belt or electrical component that’s worn or damaged; don’t wait to replace it when it fails catastrophically. Most large self-propelled machines such as combines and forage harvesters should be equipped with two 10-pound ABC dry-chem-
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Indy 500 race-car drivers know the main fire hazard is burning engine fuel. On harvestseason farm equipment there are several fire hazards – from dry-plant-material sources as well as wet-fuel and fluid sources. ical fire extinguishers. One should be mounted so it’s accessible from the ground. If a fire occurs drive away from the standing crop. Then call for assistance from the local fire department; have that number entered in phones for quick access. Shut off the engine and approach the fire with extreme
caution before using the extinguisher. Consult with a farm insurer for more advice on protecting other equipment, buildings and facilities from fire. In the upper Midwest we have our own race to run. It can be exciting to finish all the harvest work and bring crops out of the field before the first snow flies. Just like
race-car driving there are safety risks. But they can be managed through thoughtful planning, team work and actions to keep everyone on the farm safe. John Shutske is a professor and University of Wisconsin-Division of Extension specialist. Email john.shutske@ wisc.edu to contact him.
It’s all about the cow! Her comfort is our passion It’s that time of year when the international dairy community comes together in Madison. We will miss the energy and excitement of the World Dairy Expo this year, the buzz in the barns, the competition and emotion in the arena, seeing amazing cows, hearing new innovations, talking with producers, renewing friendships with colleagues and customers, sharing fellowship and ideas. We wish our amazing customers all the best continuing traditions, forging new ones, pursuing excellence while navigating uncertainty, setting goals and working hard to achieve them, investing in future generations and supporting communities in need, looking for ways to compete, challenge and encourage each other, sharing a passion to care for and celebrate the amazing dairy cow. We are proud to be part of the dairy industry. Thank you for making Udder ComfortTM part of the journey. journey. It really is all about the cow! Her comfort is our passion. 1.888.773.7153 uddercomfort.com @uddercomfort
BOTTOM LINE Thursday, October 1, 2020 E2
Sharing ideas, solutions, resources and experiences that help dairy producers succeed.
Upcoming Educational Events
PDPW: Who we are
Professional Dairy Producers of Wisconsin (PDPW ) is Dairy's Professional Development Organization®. W ith 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.
PDPW Board of Directors President Kat y Schultz Fox Lake, Wis. 920-210-9661 katylschultz@ gmail.co m
OCT 1; OCT 6-8; OCT 13-15
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Vice President Janet Clark Rosendale, Wis. 608-341-6709 vafarmsllc@hotmail.com
Visit www.pdpw.org. Audio and video recordings are also free
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The Dairy Signal™ Online, 12 – 1 pm CT
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NOV 10, 11, 12
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Maple Ridge Dairy Stratford, Wis.
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Paul Fricke UW-Madison Dairy Science Madison, Wis. pmfricke@wisc.edu
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Virtual engagement gives real results
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Roger Olson Zinpro Performance Minerals roger.olson@zinpro.com
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PDPW mission: to share ideas, solutions, resources and experiences that help dairy producers succeed.
The Food Industry Association projected in February that online food and beverage sales would increase to 30 percent of all food and beverage spending by 2025. That’s an increase of 10 percentage points from an earlier projection made in 2017. By June 2020 online food and beverage spending had reached 26 percent. The number was about five years ahead of the curve in just four months due to the pandemic. Dairy Farmers of Wisconsin tapped into the explosive online-shopping trend to engage with customers in a virtual way. Groundbreaking efforts are helping boost markets for milk while enhancing Wisconsin’s reputation for crafting the best cheese in the world.
Wisconsin-cheese evangelists encouraged
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dairy industry and drives conversations about Wisconsin’s award-winning dairy products. Through educational events in target markets across the country, Wisconsin cheese has engaged fans in 47 states. It’s generated meaningful connections that have created a new narrative about the most awarded cheese in the world. Passionate fans as well as food and lifestyle influencers have participated in brand experiences – sparking conversations that help friends, family and online audiences find and experience Wisconsin cheese. As a result they’re driving online conversations and seeking new favorites at retail locations, leading to further distribution of Wisconsin cheese. Wisconsin cheese companies are supporting the initiative by supplying and shipping products to Cheeselandia participants nationwide. That creates personal experiences between consumers and cheesemakers while highlighting the Proudly Wisconsin Cheese® badge.
dia event. Hundreds of guests nationwide learned from cheesemakers as they united in a passion for Wisconsin cheese. We hosted the World’s Largest Online Cheese Party in June, which landed us in “Food and Wine” magazine and on TV nationwide. By July all 750 spots for our Wine & Cheese Day event were filled within minutes. Guests visited Sartori caves to learn what it takes to become a Wisconsin Master Cheesemaker.
Both real, virtual results important Wisconsin cheese is thriving in the virtual world. Campaign efforts widened the spread of people talking about “Wisconsin cheese” versus simply talking about “cheese.” Data from 2019 showed a 10 percent year-over-year increase in share of voice compared to competitor states Vermont and California. More than 4,000 guests from 47 states as well as Canada and Mexico have participated. Survey respondents confirmed they were “much more likely” to purchase Wisconsin cheese in the future. Cheeselandia membership continues to grow; follow Cheeselandia on Instagram. Visit wisconsindairy.org for more information.
According to Nielsen, 92 percent of consumers believe the opinions of friends and family as compared to all other forms of advertising. With that insight Dairy Farmers of Virtual cheeseWisconsin launched Chee- tasting events held selandia™ – an authentic engaging community for Dairy Farmers of Wischeese lovers. The program consin capitalized on the prompts people to become opportunity to engage the evangelists for Wisconsin’s Cheeselandia audience to safely “cheese at home.” Fans gathered in April around cheese boards and computer screens for the Suzanne Fanning is the sefirst #VirtualCheeselan- nior vice-president of Dairy Farmers of Wisconsin as well as the Chief Marketing Officer pay for Wisconsin Cheese.
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BOTTOM LINE Thursday, October 1, 2020 E3
Sharing ideas, solutions, resources and experiences that help dairy producers succeed.
PEOPLE PERSPECTIVE
Family business calls for role clarity I
love our family; it’s what I cherish most about life. I also fully enjoy owning our dairy business and having significant influence on our team culture. Some producers intentionally implement HANK robotic WAGNER equipment to limit the challenges that can accompany working with people. But I believe the way we lead people can make working with them most rewarding. Most dairy farmers probably work with family members and are familiar with the associated rewards and challenges. Yes sometimes the challenges are frustrating but they can also be extremely rewarding. Fortunately we have the ability to influence the experiences of every person in the business – including our own. Successfully leading people involves several components; it starts with having a clear vision for the business future. Ensuring all team members understand the vision and play a vital role in supporting it is crucial. Proper communication is essential as is respect for one another regardless of varying personalities or views. Leaders and managers need to be mindful of their own contributions to team culture and not be too quick to blame other family-member employees. One of the biggest contributors to successful family businesses comes
expectations of my wife or children. In particular the business roles of husband and wife can become fuzzy and misinterpreted. Clearly understanding the roles and responsibilities each one has in specific areas is critical. So is discussing one another’s expectations while standing for the marriage. Each spouse needs to know his or her feelings, ideas and perspectives are respected. If our words or actions hurt the other it’s critical to allow a safe sharing of disappointment. In times when we don’t realize we caused hurt, a safety zone allows for healing that might otherwise fester into long-term damage. In a family business all family members hold multiple roles. Sometimes we need to be leaders and other times we need CONTRIBUTED to follow. We should all One of the biggest contributors to successful family businesses comes with effectively navigating the multiple roles of a pursue being effective family business. communicators – which includes being a great listener. Regardless of our Successfully leading people involves several components; age or status in the family it starts with having a clear vision for the business future. we can all learn from each other. Our differences Ensuring all team members understand the vision and play a vital role can contribute to a strong in supporting it is crucial. Proper communication is essential family and a successful family business if we as is respect for one another regardless of varying personalities or views. understand and conduct Leaders and managers need to be mindful of their own contributions to team ourselves correctly.
culture and not be too quick to blame other family-member employees.
Hank Wagner is a dairy producer and a John I can’t make a habit of tol- Maxwell Team teacher, Farms, for example, I am multiple roles. with effectively navigatmentor, speaker and erating tardiness. All those roles have in- boss, dad and husband. ing the multiple roles of coach. To learn more about I must uphold what’s The responsibilities of dividual responsibilities a family business. In any nurturing thankfulness, expected of me. My title each of those roles are that integrate with the family business one can consider reading Hank’s at the dairy may be genresponsibilities of others. very different. I love my expect to find a father, book “Teachable Moments: eral manager but when Blending those contribu- family unconditionally; mother, boss, employee, I’m working in areas other Lessons from Africa.” It’s yet as a boss I must hold tions effectively will dehusband, wife, child, available online at amazon. brother, sister, sibling, co- termine success or failure. them accountable to rules, family members oversee, com and at most book I answer to them. My poWhen a person’s roles are protocols and expectaworker, leader, follower, stores. Contact hwagner@ sition as dad or general tions. I will always love in contradiction it can be coach, mentor, listener frontiernet.net for more manager doesn’t waive them even if they come difficult to know how to and/or encourager – and information. move forward. At Wagner late for work but as a boss my duty to the business everyone involved plays
Methane — secret to climate neutrality FRANK MITLOEHNER
The U.S. dairy industry is the world’s largest industry and it fulfills the nutritional needs of countless people, standing as a model of eff i c i e n c y. And based on research at places such as the University of California-Davis and the Mitloehner University of Oxford, it’s also well on its way to helping us take a giant step in solving the climate-change problem. At a time when carbon neutrality is as elusive as it is necessary, the dairy industry has the potential to become climate neutral without limiting production. “Climate neutral” defines the point at which the industry is no longer contributing warming to climate change. Believe it or not the secret lies in methane, a powerful greenhouse gas and among the chief reasons animal agriculture is so often maligned. Contrary to popular belief methane from cows and other ruminants is not destroying the climate. In fact unlike carbon dioxide – the most plentiful of the greenhouse gases – methane from cows is part of a natural cycle in which it’s broken down, recycled and available to be reused. Called the biogenic carbon cycle, it’s a natural process. Plants capture carbon dioxide from the atmosphere and store the carbon as carbohydrates, which cows eat and release as methane. After about 12 years that methane 00 is eventually broken down 1
back into carbon dioxide and returned to the atmosphere. That means as methane is being added to the atmosphere, it’s being destroyed. And if sources stay constant – herd size staying the same for example – after 12 years what’s being emitted will almost equal what’s being broken down in the atmosphere. In that way the atmospheric warming levels out in about a dozen years. If methane increases there’s significant warming. That must be avoided. But if methane emissions decrease enough there’s a cooling effect. That’s because more methane is being destroyed in the atmosphere than is being emitted, which can offset emissions from other sources.
At least where U.S. dairy cows are concerned, it’s been happening for decades. Animal herds are at a historic low in the United States. There were 25 million dairy cows in 1950; there are 9 million presently. Just as important, today’s herd produces 60 percent more milk than its ancestors did. That’s not to say producers need to reduce herd sizes. As a matter of fact the California dairy industry is showing it’s not necessary. Methane emissions on farms have decreased by 25 percent since 2015 through digesters and alternative manure management. And work continues on feed additives and other means of cutting methane emissions. If the California dairy in-
dustry continues on that path, the state will be climate-neutral by 2030 if not sooner. Visit clear.ucdavis. edu for more information. And yet, despite the goodnews story the dairy industry has to tell, climate change is as big a threat as ever. Methane from sources other than animal agriculture is increasing in the atmosphere. Clearly we need to work together to find solutions. And just as clearly dairy farmers are leading the way. Frank Mitloehner is a professor in the Department of Animal Science at the University of California-Davis and an air-quality specialist with University of California-Extension. Email fmmitloehner@ ucdavis.edu to reach him.
Twohig Rietbrock Schneider & Halbach “Attorneys for Agriculture” (920) 849 - 4999 Legal, business and planning solutions for Wisconsin’s farms and agribusinesses.
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Two-way communication at hub heart MARIA WOLDT
The University of Wisconsin-Dairy Innovation Hub harnesses research and development at the UW-Madison, UW-Platteville and UWRiver Falls campuses. The state of Wisconsin supports the hub with $7.8 million per year. It’s intended to Woldt keep Wisconsin’s $45.6 billion dairy community at the global forefront in producing nutritious dairy products in an economically, environmentally and socially sustainable manner. Stewarding those dollars is an advisory council comprised of industry and university representatives along with a leadership committee comprised of the three university deans. There are also steering committees at each of those three universities. The 11-member advisory council provides guidance to the faculty director and leadership committee. The members foster two-way communication and idea generation between Wisconsin’s dairy community and university partners. The council also helps ensure decisions and ac-
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Members of the UW-Dairy Innovation Hub’s advisory council in front row from left are Angela James, assistant-deputy secretary of the Wisconsin Department of Agriculture, Trade and Consumer Protection; Dale Gallenberg, dean of the University of Wisconsin-College of Agriculture, Food and Environmental Sciences at River Falls; Heather White, associate professor of dairy science at UW-Madison and faculty director of the hub; Kate VandenBosch, dean of UW-College of Agricultural and Life Sciences at Madison; Dave Daniels of Mighty Grand Dairy and the Wisconsin Farm Bureau Federation; Tera Montgomery, associate professor of dairy and animal science at UW–Platteville; Rami Reddy, professor of agribusiness and director of the UW-School of Agriculture at Platteville. In the back row from left are Steve Kelm, professor of animal and food science at UWRiver Falls; Scott Rankin, professor and chair of the UW-Department of Food Science at Madison; Wayne Weber, dean of the College of Business, Industry, Life Sciences and Agriculture at Platteville; John Umhoefer, executive director of the Wisconsin Cheese Makers Association; Mitch Breunig of Mystic Valley Dairy and the Dairy Business Association; Aric Dieter of Landmark Services Cooperative and the Dairy Business Association; Shelly Mayer, executive director of the Professional Dairy Producers of Wisconsin; and Kent Weigel, professor and chair of dairy science at UW–Madison. tivities remain consistent with the four focus areas of the hub. Steward land and water resources. Enrich human health and nutrition. Ensure animal health and welfare. Grow farm businesses and communities.
Council structure reflects partnerships The advisory council is comprised of a wide range of members. five members from the three universities five members representing industry partners
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– the Dairy Business Association, Professional Dairy Producers of Wisconsin, Wisconsin Cheese Makers Association and the Wisconsin Farm Bureau Federation an individual designated by the Wisconsin Department of Agriculture, Trade and Consumer Protection Serving as the inaugural chairperson is Mitch Breunig, a dairy farmer from Sauk City, Wisconsin. Meeting quarterly, the advisory council receives updates from each university including projects that are receiving funding or areas being considered for funding. Each council member has the chance to share information from the organization, agency or university he or she represents. In addition university guests working on hub-funded research are featured at each meeting. The Dairy Innovation Hub
was established to include a direct line of communication with the stakeholders it serves. Council members share that feedback and are encouraged to routinely bring ideas and challenges to the group. Likewise the council gives stakeholders a window into how research works on a university campus. That two-way communication is a critical function of the council.
Hub creates real impact When the structure of the hub – particularly the advisory council – was established, organizers were adamant that it allow for two-way communication and idea-sharing. For the hub to make a difference in the dairy community it’s necessary to ensure its efforts are actually solving the challenges of today and to-
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morrow, as well as those that haven’t been considered yet. An example of that is the creation of new faculty positions at UW-Madison, UW-Platteville and UWRiver Falls. An early council meeting included a brainstorming session – complete with a flip chart, colored markers and people sharing their ideas – and then prioritizing resulting ideas. That session and several others resulted in the formation of faculty positions, the first of which started in August at UW-Platteville. UW-River Falls has positions currently posted, with UW-Madison following soon. The Dairy Innovation Hub represents a partnership in which the dairy community came together with universities to advance a common cause and take advantage of a monetary investment afforded by the state of Wisconsin. It’s a partnership all parties take seriously and are proud of. The structure of the advisory council ensures the collaborative spirit that united everyone in the first place will remain at the heart of the initiative. Those who would like to submit topics for the Dairy Innovation Hub to consider are encouraged to contact an advisory-council member for a direct answer – or to be routed to the appropriate researchers at UW-Madison, UW-Platteville or UW-River Falls. Some of the submissions the hub has received have resulted in funded research and technology ideas. Visit dairyinnovationhub. wisc.edu for more information.
Maria Woldt is program manager of the Dairy Innovation Hub. She and her husband Nick Woldt milk 60 cows near Sun Prairie, Wisconsin. Email maria.woldt@wisc.edu to reach her.
Land of free burning OPINION “Life has got a habit of not standing hitched. You got to ride it like you find it. You got to change with it. If a day goes by that don’t change some of your old notions for new ones, that is just about like trying to milk a dead cow.” – Woody Guthrie
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e’re living in the land of the free where we wear our political beliefs on our truck bumpers and front yards. It’s where perhaps if we raise an even-bigger banner our guy will win by a landslide in November. Where flagrant lies have become acceptable. Where it’s easier to roll with a conspiracy theory than science. Grab the remote and change the channel; there’s one to fit any favorite narrative. A person can leave it on all day – a slow dose of news tailored to an individual’s comfort zone. It’s the land of the free, where the west is burning – where what was once verdant is now charred. Where evacuees seek shelter, while others have perished or are missing. Where someone dismisses it by simply stating, “it will get cooler,” while the smoke rises. Where major cities have air that’s hazardous to breathe and we’re choking on disinformation. It’s the land of the free where the highway stretches across the heartland and a cornucopia of “stuff ” is headed to stores. Where the highway is flanked with fields of corn and soybeans hoping for a stable market. Not too long ago Agri-View published an opinion piece where the writer accurately stated one-third of U.S.-farmer Please see GALBRAITH, Page E5
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