There are over 700 exhibitors at World Dairy Expo showing their wares to more than 60,000 visitors from some 80 countries. One exhibitor I interviewed for our “Milking Parlor” podcast from World Dairy Expo is Bruce Hageman, global director of marketing for Diamond V. “Diamond V is headquartered in Cedar Rapids, Iowa and we manufacture an all natural yeast-based product … Read More
Preserving High Quality Silage
Do all forage additives improve the nutrient quality of silage? Bill Rutherford, research coordinator, Pioneer Forage Additive Group, answers that question and explains the process of preserving high quality silage. He highlights how forage additives can rapidly lowering ph levels and impact nutrients in a positive manor. Bill offers suggestions on how producers can ensure they are buying a quality … Read More
Alice in Dairyland
Our first official Milking Parlor podcast from World Dairy Expo is with the lovely and talented “Alice in Dairyland,” aka Jill Makovec. “Alice in Dairyland is Wisconsin’s official spokesperson for agriculture,” she says. “Alice’s primary role is to educate people about the impact of agriculture here in the state.” Agriculture is a $51.5 billion industry in Wisconsin, with nearly half … Read More
Using New Media to Cover WDX
We will be bringing you daily coverage of World Dairy Expo this week here on World Dairy Diary thanks to a sponsorship package put together by Charleston-Orwig of Hartland, Wisconsin. CEO Lyle Orwig says they are a marketing and communications agency that has been serving agriculture since 1992. “We work nationally and internationally with clients who market products to producers … Read More
BASF NutriDense at WDX
One of the exhibitors at this week’s World Dairy Expo, and one of the sponsors of our coverage this year, is BASF Plant Science’s NutriDense. Jerry Weigel, with BASF Plant Sciences global nutrition and tech services, says NutriDense is a nutritionally-enhanced corn that contains a stacked set of output traits that enhance animal feed performance. “Instead of going in and … Read More
Silage Innoculants
Silage innoculants are discussed in this segment of the Pioneer Forage Forum, with information provided by Bill Rutherford, research coordinator, Pioneer Forage Additive Research Group. In addition to the much talked about L. buchneri, Rutherford provides information on organisms which also have an important role as components of silage inoculants. He explains why it is important to have multiple strains … Read More
Storage Time and Feeding Value
Timing is no more important than when it comes to feeding silage after harvest. Dr. Bill Mahanna, Pioneer Global Nutritional Sciences Manager, offers background and details on this subject in the latest Forage Forum segment. He also answers the question, does silage ever completely stabilize? Listen in for his answer as well as information on inoculants helping to conserve sugars … Read More
Starch in Fermented Grains
Starch in Fermented Grains is the topic of this Forage Forum segment, with information provided by Dr. Bill Mahanna, Pioneer Global Nutritional Sciences Manager. Dr. Mahanna reviews the importance of the form of corn when it is fed, especially to cattle feeders. Additionally, he weighs in on the pros and cons of high-moisture corn, focusing on the fermentation process and … Read More
Kernel Texture
Just what exactly is kernel texture? Dr. Bill Mahanna, Pioneer Global Nutritional Sciences Manager, explores this question while comparing hard starch vs. soft starch. He also explains the link to digestibility and touches upon current Ohio State University research on corn grain and corn silage – what are the influences on feedability and what is the role of fermentation? Bill … Read More
Total-Tract Starch Digestibility
With rising corn prices, a clear understanding of total-tract starch digestibility is as important as ever, says Dr. Bill Mahanna, coordinator of global nutritional sciences for Pioneer Hi-Bred. Additionally, Bill explains the differences when starch is digested in the rumen of the cow versus in the intestine, and how this balance works. New research and tests are giving producers a … Read More