According to the United Nations Food and Agriculture Association (FAO), the global volume of food wastage is estimated at 1.6 billion tons, with a global cost of $750 billion annually. “Each day 35 to 40 percent of food that is grown or raised is wasted, and 71 percent of global water consumption is used to irrigate crops,” said Dan Glickman, former U.S. secretary of agriculture.

Today 60 percent of food loss comes from the U.S. and Europe, yet globally more than 800 million people face hunger and malnutrition. As the population grows, food production will have to increase by approximately 60 percent by 2050. Can the reduction of food waste contribute to feeding the world? During the session on Crop Science: Growing the Revolution, Glickman identified four ways to prevent food waste:

• Global adoption of good Samaritan laws – These laws are intended to protect good-faith food donors from civil and criminal liability should the product cause harm to its recipient. In the U.S. 14 billion pounds of food per year is sent to landfills. Meanwhile, nearly 30 million Americans, including 12 million children, are at risk of hunger and malnutrition. The adoption of good Samaritan laws globally would reduce this risk, as well as food waste.
• Research and development – Budgets for agricultural research and development have not increased to meet the scientific demands of the world. Global budgets for agriculture and food security need to increase dramatically for us to increase crop yield and develop new methods of pest resistance.
• The role of technology – We must continue to challenge the basic principles of science. New developments in biotechnology have helped us understand nutrigenomics and genes. This form of technology must be embraced to ensure we get the full potential from our crops and arable land. 
• Agricultural grants and education – Training and education must be supported if we are to continue to feed the world. Young men and women who wish to enter the agricultural industry must be supported and educated to ensure the future of food production can be secured.

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When North American shoppers think of farmed seafood, if they think of it at all, they probably think of farm-raised salmon, catfish or tilapia. They might not be very familiar with the word “aquaculture”. They may even think of it as a novelty, something they are unsure of. As they look at the labels in the seafood case they may think of negative and positive messages they have heard about farm-raised fish. Should they buy it because it is preserving wild fish populations or should they avoid it because it is polluting our waters? Most of us still have a lot to learn about aquaculture.

Industry experts gathered for the Aquaculture session at Alltech’s REBELation today. Vaun Cummins, Alltech’s senior aquaculture technician covered some of the milestones that have been hit over the past 50 years by an industry that, in actuality, represents a major segment of the global agriculture and food industries.

Here are a few things that will probably surprise you about aquaculture and the traditional fishing industry:

• Fishing is the last significant form of hunting and gathering. However, the annual global wild catch hit its apparent limit in the early 1980s. Each year more of our seafood demand is met by aquaculture (which is just another form of agriculture).
   
• Nearly 90% of aquaculture production is in Asia, where carp are very popular. In fact 6 of the top 10 global aquaculture species are carp.
   
• In the early 1970s, the total quantity of farmed fish produced in the world was about 3 million tons, a tiny fraction of worldwide meat consumption. Now aquaculture is the fastest growing animal food production activity and in 2012 global aquaculture production reached 66 million tons, surpassing global beef production by 3 million tons.
   
• Over the last 50 years the supply of seafood has grown at about 3.2% per year, twice the rate of world population growth. For many people fish is more plentiful than ever before.
   
• Aquaculture, like any form of agriculture, can be practiced sustainably or unsustainably. Many producers are currently using methods like recirculating systems, aquaponics, multi-trophic or offshore systems to minimize environmental impact.

While attendees mixed and mingled at the Alltech Craft Brews & Food Fair and admired the impressive wall of beers entered into the Commonwealth Cup, Dr. Pearse Lyons took the stage to prepare to announce the second Commonwealth Cup winner. Craft beer fans were intrigued to learn about a brewery several hours north of Lexington, The Dayton Beer Co. located in Kettering, Ohio, that took home the Commonwealth Cup at the second Alltech Craft Brews and Food Fest.

The competition is the only professional beer competition in Kentucky and boasted 350 beers from 20 countries. Beer was the name of the game for the day, beyond the excitement of the competition announcement, with many delicious brews being sampled by a wide range of craft beer fans with sampling glasses in hand, some sporting pretzel necklaces.

New to the Kentucky craft beer festival scene was Tampa’s Cigar City Brewing and Cigar City Cider & Mead. Their brews, Jai Alai IPA and Cowboy Dan’s Holiday Extravaganza, tantalized taste buds. Some of favorites from the fest included a pale ale, Zombie Dust, from Three Floyd’s and a limited release red ale, Debs Red, from Bell’s Brewing. 

Kentucky favorite breweries including Against the Grain brewery, Country Boy Brewing Co., West Sixth Brewing and more all poured classic as well as unique brews and chatted with beer fans.

From the new Kentucky craft distillers area came bourbon, brandy and even absinthe. The absinthe came from Louisville’s Copper & Kings Distillery and boasted a liquorice flavor. The company also produces vapor distilled lavender, citrus, and ginger versions.

Patrons also enjoyed sensory sessions with Mark Phipps and Ken Lee, master brewers at Alltech Lexington Brewing & Distilling Co. The two longtime brewers offered their insight into malts, hops, and brewing the perfect beer. 

All in all, the fest drew 51 national and local craft breweries boasting 180 craft brews, with special tappings every 15 minutes that brought lines to popular booths. The fair will return next year due to popular demand and likely grow even more in its third year – we hope Kentucky’s craft beer fans will join us!

Jerry O’Callaghan brings his extraordinary story to The Alltech REBELation. As a young man he moved from his Irish homeland to Brazil, where, through hard work, persistence and refusing to give up, he became a driving force in the global beef industry.

His amazing journey began nearly 20 years ago, when he took a leap of faith and joined what was then a small company, JBS, with the mission of developing its international business. And develop it, he did. Today JBS is the world’s leading animal protein producer, with O’Callaghan remaining a central force in its ever-expanding global rise. Under his leadership, JBS became the first beef company to launch an IPO. Its success has reached into other markets, including pork, chicken, dairy, lamb, leather and biodiesel.

Great achievements, however, do not come without risks, trial and error. O’Callaghan has seen every success and failure that can come with animal production, particularly within today’s challenge of feeding a growing global population. All the while, JBS’s efforts have been tailored to minimize environmental impact and to improve the communities in which it operates.

No one is better equipped than O’Callaghan to speak on the advantages of partnering with a large-scale, multi-protein company such as JBS. Join us to learn about the opportunities awaiting a progressive farmer or rancher who forms an alliance with a dynamic and globally commercial company, and learn what JBS is doing differently that sets it so far ahead of competitors in the beef industry.

O’Callaghan’s talk will provide an entrée to this Beef Symposium rich in networking and opportunity. His take on “The JBS Story: How to become the biggest and the best” will share the strategies that have molded JBS and put it in the leading position it holds today. He will impart tips on finding the right customer for every product and establishing efficient, low-cost operations. You will bring home the tools you need to find your own niche market and identify your competitive advantage in this highly competitive arena.

We invite you to join The Alltech REBELation!

For more information and to register, go to rebel.alltech.com.

Today we are proud to announce a major acquisition that we believe will allow us to deliver even better service and greater value to our customers globally. This morning we announced an agreement to acquire Ridley Inc., one of the leading commercial animal nutrition companies in North America. This deal is a “win-win” for customers of both companies.

Ridley produces some of the industry’s best-selling and most widely-recognized blocks and nutrition supplements. Together, Alltech and Ridley will become a global leader in animal health and nutrition with annual revenues in excess of $1.6 billion and an unrivaled platform for growth across local, North American and international markets.

Improved animal nutrition is a pressing need for the productivity of the world’s livestock and food chain. Feed costs comprise the majority of livestock production costs. By improving nutrition, livestock and poultry producers are able to realize a significant increase in efficiencies and return on investment. Alltech’s continued commitment to tailoring nutrition and health programs with a focus on natural, antibiotic free ingredients, allows livestock and poultry producers to raise healthier animals through a process that is more beneficial for animals, consumers and the environment.

This growth opportunity will create better access for livestock and poultry producers to superior nutrition solutions by combining Ridley’s extensive on-farm presence and dealer distribution network in North America with Alltech’s cutting-edge animal nutrition technologies. Livestock and poultry producers in North America will have unparalled access to Alltech’s leading nutrition technology and the company’s additional suite of services, including financial, crop enhancement and sustainability programs.

Given Alltech’s global reach, this deal will also allow Ridley the opportunity to globalize its solutions. Customers outside of North America will now gain access to Ridley’s well known blocks and nutrition supplements.

I’m proud to say that our combined commitment to R&D and innovation will remain unwavering. Alltech spends approximately 10 percent of its gross revenue on R&D, more than any other company in the industry and Ridley has a strong technical team with over 40 advanced degrees who will now be working side-by-side with Alltech’s team of approximately 150 PhDs. This deal will further deepen Alltech’s commitment to science and allow us to bring more advanced animal nutrition solutions to livestock and poultry producers around the world.

We’re thrilled to welcome the Ridley team to Alltech, and we’ll have more to share about our integration soon. 

This year during Alltech REBELation, we would like you to join us in visiting two of Kentucky’s most progressive dairy farms.

The first stop: Riney Dairy, LLC in Springfield, Kentucky. Billy Riney and his father have been milking since 1978. Having evolved substantially over time, Riney Dairy now boasts a 350-head Holstein herd and credits a newly installed GEA Double-12 parallel parlor to helping them maintain efficiency and productivity.  The Riney operation includes a free stall barn and a compost bedded pack barn.  Billy and his son, who is also involved in the business, focus heavily on farm profitability and herd health.

The next stop: Kings Hill Dairy in Lebanon, Kentucky.  Assuming ownership from his dad in 1986, Bill Mattingly’s Kings Hill Dairy, has been a family-run operation since its inception. Kings Hill Dairy milks 205 Holsteins and manages approximately 600 acres.  Recently the Mattingly family began using a compost bedded pack barn for their entire milking herd. This farm provides a great example of Kentucky agriculture with strong family involvement, and is progressively keeping its eye on sustaining the operation for the next generation.

A commonality in these two farms is a popular technology that continues to gain traction across Kentucky -- the compost bedded pack barn. Dairy housing systems have a substantial impact on overall health and productivity of a dairy operation.

What is a compost bedded pack barn?

As Dr. Jeffrey Bewley, Professor of Dairy Sciences at the University of Kentucky and leader in research for these housing systems, explains, “The compost bedded pack barn is a housing system for lactating dairy cows consisting of a large, open resting areas, usually bedded with sawdust or dry, fine wood shavings that are composted in place, along with manure, when mechanically stirred on a regular basis.”

Benefits of a compost bedded pack barn

Dr. Bewley also said, “Producer-reported benefits of these barns include improved cow comfort, improved cow cleanliness, the low maintenance nature of the system, improved feet and legs, decreased somatic cell count, increased heat detection, ease of manure handling, increased production, increased longevity, low investment costs, less odor, fewer flies, less concern with cow size, and improved manure value.”

Finally, in true Kentucky fashion, the tour will end with a stop at one of the top bourbon distilleries in the state – Maker’s Mark Distillery in Loretto, Kentucky.  One of the world’s iconic Kentucky-made products, Maker’s Mark sold more than 1.4 million cases of its bourbon whiskey, with distinctive bottles dipped in red wax, around the globe in 2013 alone. Join us for this exciting end to a perfect day! In order to achieve the full Kentucky experience we invite you to attend these dairy tours that are part of the Alltech REBELation event.  Join us in exploring innovation, inspiration and world-changing ideas in Lexington, Kentucky, USA, from May 17-20.

With dozens of ways to cook them, eggs have a language all of their own.

Eggs Benedict – An English muffin topped with ham or bacon, a poached egg and hollandaise sauce.

Hard Boiled – An egg cooked in boiling water with the shell intact. Hard boiled eggs are cooked through until both the whites and yolk have completely set.

Omelet (Omelette) – Uncooked whole eggs that have been beaten and then cooked quickly in a frying pan. Omelets are then folded in half over fillings like cheese, vegetables and meat.

Over Easy – A fried egg that is flipped once and cooked yolk side down only long enough to create a film over the top of the yolk, leaving the center of the yolk liquid.

Over Hard – A fried egg that is flipped and cooked yolk side down until the yolk has completely cooked through.

Poached – Eggs that have been cracked into a pot of hot liquid for cooking. The liquid is usually water or broth, but can be any sauce. The is cooked until the white has mostly set, but the yolk remains soft.

Scrambled – Uncooked whole eggs are beaten together and then cooked in a skillet. The beaten egg mixture is gently moved around the skillet as it sets to create a soft, curdled texture.

Shirred – Eggs that have been baked in a ramekin, usually with butter or cream, until the whites have set but the yolk is still mostly liquid.

Soft Boiled – An egg cooked in boiling water with the shell intact. Soft-boiled eggs are cooked until the whites are set but the yolk is still liquid.

Sunny Side Up – A fried egg that is not flipped or cooked yolk side down. The whites cook until completely or partially set while the yolk remains liquid.

Stress can affect your body, your thoughts and feelings, and your behavior. Stress causes our cortisol levels to rise. Cortisol can cause food cravings, usually for high carbohydrate or sweet foods. Not only do many people turn to food as a comfort during stressful times, they also tend to consume more highly refined carbohydrates like white pasta, bread, rice, bagels, chips, crackers, baked goods and other sweets. Although these foods may provide quick and immediate comfort, the more of them we eat, the worse our mood gets. High intake of these foods leads to crashes that may increase susceptibility to new stress. After a spike in blood sugar caused by eating a large amount of highly refined carbohydrates, it’s common to experience mental fog, tiredness, anxiety and irritability, all of which may exacerbate existing stress.

Cortisol also activates an enzyme in our fat cells. Visceral fat cells – the fat found around vital organs in our abdomen – have significantly more of these enzymes than subcutaneous fat – the fat just below the skin on other areas of the body like legs and buttocks – which is why stress causes belly fat accumulation. The more stress a person has, the more abdominal obesity can occur, which is linked to a greater risk for heart disease and diabetes.

Luckily, there are other components of food that can help regulate stress by providing specific nutrients or sustained energy.

Better mood foods

DHA omega-3

This essential fatty acid has been studied for its positive effects on mood and protection of our brain against chronic stress. Increasing dietary intake of DHA omega-3 may help prevent the harmful effects of chronic stress and the development of stress-related disorders such as depression and anxiety.

Better Mood Foods: DHA-enriched eggs, meat and milk, salmon, mackerel and sardines

Zinc

Diets low in zinc have been linked to anxiety and depression. A daily intake is required, as our body doesn’t have a zinc storage system.

Better Mood Foods: oysters, beef, crab, lobster, chicken, turkey, beans and nuts

Magnesium

This mineral has been called “the original chill pill” for its role in regulating cortisol levels and its ability to prevent the entrance of stress hormones to the brain.

Better Mood Foods: spinach, whole grains, legumes, potatoes, avocados, nuts and seeds

Vitamin B6

An important function of vitamin B6 is helping to produce serotonin and norephinephrine, both of which positively influence mood.

Better Mood Foods: chickpeas, tuna, salmon, chicken and turkey

Whole grains

Both simple (white bread and pasta, bagels, baked goods, etc.) and complex (whole grain bread and pasta, oatmeal, etc.) carbohydrates are turned into glucose, a type of sugar used as fuel by the body. However, complex carbohydrates contain vitamins, minerals and fiber that slow the release of glucose into the blood stream, providing the body a steady supply of energy, as well as serotonin, a “feel good” chemical.

Better Mood Foods: oatmeal, brown rice, whole grain bread and pasta, quinoa and popcorn

The information is not intended as medical advice. Please consult a medical professional for individual advice.

White eggs vs. Brown eggs

Identical in nutrient value, the only real difference between the two is the breed of hen they come from. White shelled eggs are typically produced by hens with white feathers, while brown shelled eggs are typically from hens with brown feathers.

Conventional

Eggs laid by hens living in cages with access to feed, water, and security. The cages serve as nesting space and can enhance production efficiency. In this type of hen house, the birds are more readily protected from the elements, disease and natural and unnatural predators.

Organic

To produce eggs that can be labeled as ‘organic’, hens are fed rations with ingredients that were grown without most conventional pesticides, fungicides, herbicides or commercial fertilizers. The United States Department of Agriculture (USDA) has specific rules to define organic production and prohibits the use of the term organic on packaging of any food product not produced in accordance with its rule. According to USDA, the organic label does not indicate that the product has safety, quality or nutritional attributes that are any higher than conventionally raised product.

Vegetarian Diet

Hens are fed a special feed containing ingredients of plant origin only. The nutrient content of these eggs is the same as that of conventional eggs.

Omega-3-Enriched

Many farmers believe specialty eggs, particularly omega-3 enriched eggs, will be the next big thing in the functional food market, but not all omega-3’s are created equal. There are three major omega-3 fatty acids with distinct health benefits: docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and alpha-linolenic acid (ALA).

ALA is often promoted as omega-3 in foods, largely due to its low cost and abundant availability fed  to layers as linseed. While this serves as an energy source, its relative inability to be converted to DHA means the animal and consumer receive minimal health benefits.

EPA is a long-chain omega-3 that is important for cardiovascular function and inflammation reduction. EPA found in eggs is typically sourced from fish oil and fish meal fed to the hens.

DHA is vital in human diets, playing an important role during pregnancy and early infant development. In children, DHA is linked to improved learning outcomes and behavior. In adults, DHA has been associated with lower rate of cardiovascular disease and improved cognitive health. DHA in eggs can be found alongside EPA sourced from fish products, but can also be supplied by algae that are naturally high in DHA. Omega-3-enriched eggs laid by hens fed an algae-enriched diet produce eggs that are suitable for an ovo-vegetarian diet.

Vitamin- or Mineral-Enriched

These eggs are from hens fed a nutritionally-enhanced diet with higher levels of certain nutrients (eg. selenium, vitamin E, folate, lutein, vitamin B-6, vitamin B-12). As a result, these eggs contain higher amounts of select nutrients.

Free-Range

Eggs produced by hens that have access to the outdoors in accordance with weather, environmental or state standards. In addition to consuming a diet of grains, these hens may forage for wild plants and insects and are sometimes called ‘pasture-fed’ hens. They are provided floor space, nesting space and perches.

Cage-Free

Eggs laid by hens at indoor floor operations, sometimes called ‘free-roaming’. The hens may walk freely in a building, room or open area, usually in a barn or poultry house, and have unlimited access to fresh food and water, while some may also forage for food if they are allowed outdoors. Cage-free systems vary and include barn-raised and free-range hens, both of which have shelter that helps protect against predators. Both types are produced under common handling and care practices, which provide floor space, nest space and perches.

Natural

Under USDA regulations, a “natural” product has no artificial ingredients, coloring ingredients, or chemical preservatives, and is minimally processed, just enough to get it ready to be cooked.

No Hormones Added

No artificial or added hormones are used in the production of any poultry in the United States. Regulations of the Food & Drug Administration (FDA) prohibit the use of such hormones. Therefore, any brand of eggs can be labeled “raised without hormones”, however, any package of eggs with that type of label must also have a statement that no hormones are used in the production of any poultry.

“Raised without Antibiotics” or “Antibiotic-Free”

“Raised without antibiotics” on a carton of eggs indicates that during the period while hens are laying eggs, there was no use of products classified as antibiotics for animal health maintenance, disease prevention or treatment of disease. Flocks producing certified organic eggs must be antibiotic-free by regulation. Flocks producing conventional eggs may use FDA-approved antibiotics and must comply with FDA levels of use and other restrictions. FDA regulations assure that antibiotic residues do not occur in the egg itself.

Enriched Colony

A production system that contains adequate environmental enrichments to provide perch space, dust bathing or a scratch area(s), and nest space to allow the layers to exhibit inherent behavior. Enriched colony systems are American Humane Certified.

Sources: United States Poultry and Egg Association, American Egg Board

I want to learn more about poultry nutrition.