Typically, dairy sales are comprised of a 50-50 split between food service venues (restaurants) and retail outlets (grocery stores). Of course, that all changed because of the COVID-19 pandemic
A properly implemented approach to using dietary cation-anion difference (DCAD) balancing in prefresh diets has been shown to reduce milk fever and limit postcalving metabolic problems with greater lactation...
It’s the question hanging over the country’s collective head as businesses look toward reopening plans . . . “When will Americans feel comfortable patronizing us?”
Heat stress is back for the summer. The most important tool to deal with rising temperatures is airflow, according to John Tyson of Penn State Extension
While the dairy industry and many agriculture commodities have seen better prices in the last few weeks, market fluctuations and pessimism still prevail in the countryside
More than $545 million in producer payments through the Coronavirus Food Assistance Program (CFAP) have already been approved by the USDA Farm Service Agency (FSA)
We know there are so many ways to enjoy the milk we produce — in a glass, on an ice cream cone, as a cup of yogurt, as sour cream on a burrito, or as cheese on just about anything
The coronavirus pandemic is a once in a generation event that has wreaked havoc on the dairy market. Prices have collapsed, supply chains are damaged, and milk dumping has tragically become widespread
Vaccinations serve a vital role in maintaining animal wellbeing on today’s dairies. Many of those vaccinations are given early in life and provide a foundation for overall herd health
Is the COVID-19 pandemic in our rearview mirror? University of Wisconsin-Madison’s Mark Stephenson said he would not take the question mark off that statement just yet
