Strengthening its commitment to Working Together for a Planet of Plenty™, Alltech Crop Science has acquired Ideagro, based in Murcia, Spain. This partnership joins two leading platforms to accelerate soil and crop research, and to enhance biological and other microorganism-based offerings to Alltech Crop Science customers throughout the world.

“We are excited to announce that Ideagro has joined the Alltech Crop Science global team, providing us with a partner who shares our vision and significantly scaling our research capabilities,” said Andy Thomas, CEO of Alltech Crop Science. "This is the strengthening of a longstanding partnership. We have worked closely with the Ideagro team since their founding 11 years ago.”

Ideagro is a leader in agri-food research and development with a team of more than 20 scientists. It is committed to improving the productivity and profitability of agricultural systems. Its expertise in developing beneficial organisms for soil aids the growth of crops, reduces the impact of chemical inputs and helps plants to resist biotic and abiotic stress. Ideagro’s analytical capabilities, with special emphasis on in-vitro research, phytopathology, soil dynamics and microorganisms, further enable growers to identify microorganisms and quantify enzymatic activity in the soil.

“We are facing a great growth opportunity for Ideagro because we are going to have better means and more technological capacity to develop our research, which will now have a global projection,” said Pedro Palazón, CEO of Ideagro. “We will no longer only study the soils of the Iberian Peninsula, but we will work with soils from all over the world to achieve more sustainable and environmentally friendly agriculture.”

Ideagro has state-of-the-art laboratories and experimental research stations and fields for carrying out trials in Spain. To date, the company has researched more than 90 different crops and performed more than 10,000 physicochemical and biological analyses. This has led to the development of new agricultural strategies based on microorganisms.

Ideagro’s three laboratories are fully equipped with the latest technologies to focus on nutraceuticals, phytopathology, research and development and molecular biology. Its services include:

• Precise diagnoses, identification and semi-quantification of more than 290 microorganisms at the species level in different crops. Through the development of multispecific detection kits, it can simultaneously detect up to 40 pathogenic microorganisms in a single sample, with results in 24-48 hours.
• Molecular identification of microorganisms as well as genetic characterization of specific strains and determination of pathotypes of a pathogen.
• Analysis of nematodes.
• Design of specific probes for specific microorganisms. As a result, Ideagro is able to detect specific microorganisms in soil, water, plant material and biostimulants.
• Mycotoxin analyses. With more than 15,000 analyses carried out to date, Ideagro can identify and quantify the risks of aflatoxin B1, fumonisins, zearalenone and deoxynivalenol trichothecenes and T2 toxin. It provides monthly data on mycotoxin contamination in animal feed and in the main crops of the Spanish and European markets.

Ideagro is accredited by MAPAMA (EOR 82/13) and has ISO 9001:2015 certification. In June 2021, it was named a Reference Regional Laboratory by GLOSOLAN, the Global Soil Laboratory division of the FAO.

“The combination of the Ideagro expertise with the reach and scale of Alltech will allow us to extend world-leading understanding of the interface between soil, crop, animal and human health to the global market,” said Andy Thomas, CEO of Alltech Crop Science. “The potential implications of these insights cannot be understated as we endeavor to improve the vitality of our global food system, from the ground up.”

For more information about Alltech Crop Science, visit alltech.com/crop-science.

Alltech is proud to continue to partner in the Women in Food & Agriculture (WFA) Mentorship Program. Applications are now open for new mentors of any gender and for female mentees from across the global food and agriculture sector. Now in its third year, the free-to-join program matches applicants based on their preferences, which can include gender of mentor, areas of expertise, language and industry sector, and offers opportunities for women in food and agriculture to develop meaningful industry connections.

“Over the past few years, all of us have come to more deeply value the power of human connection,” said Dr. Mark Lyons, president and CEO of Alltech. “A commitment to the growth and development of another person unleashes energy, inspires ideas and empowers both individuals to have a greater impact. We view our involvement in the Women in Food & Agriculture mentorship program as an investment not only in the lives of women but in the future of agriculture as the industry most integral to the nourishment and vitality of our planet.”

Findings from the annual WFA survey and ongoing feedback from all levels of the food and agriculture sector consistently suggest that a hurdle to greater success for women in the global agri-food industry is a lack of mentorship opportunities. To tackle this issue, WFA launched its Mentorship Program. In partnership with Alltech in 2022, the initiative grew with 320 industry representatives matched across two cohorts. Now in 2023, the program will be open for applicants year-round with two matching sessions taking place to help even more women in food and agriculture progress their careers. The initiative has supported a variety of people around the world from CEOs of agribusinesses to small-scale farmers, from academics to ag-tech professionals, with sector representatives paired with mentors that complement their professional objectives.

“We are very pleased to again have Alltech supporting the 2023 WFA Mentorship Program,” said Elisabeth Mork-Eidem, global chair of WFA. “Mentorship is vital in supporting women across food and agriculture in developing their careers, we’ve had very positive feedback from both mentors and mentees. Many of our mentors joined the initiative as a selfless act of support for equality in our sector, but realized they got as much out of the experience as the mentees. This is such an exciting opportunity to learn about yourself, develop your skills and support an important initiative that is working to improve diversity, equality and inclusion in the food and agriculture industry.”

For those interested in taking part in the 2023 Mentorship Program, WFA is looking for mentors of any gender who have at least one year of experience in the food and ag sector. During matching, WFA will ensure all mentors have more work experience than mentees, so this should not be a barrier to mentors applying. Potential mentees should be women working in the food and ag industry who would benefit from help, guidance and support from a senior sector representative.

Alltech believes that inclusion cultivates creativity, drives innovation and is essential to the company’s purpose of Working Together for a Planet of Plenty^TM. In 2019, Alltech selected Gender Equality as one of the nine United Nations Sustainable Development Goals to which the company committed to advancing.

Applications are open now for the Women in Food & Agriculture (WFA) Mentorship Program, supported by Alltech. For more information and to apply to be a mentor or mentee, visit https://wfa-initiative.com/mentorship-program/.

The Alltech ONE Ideas Conference (ONE) will launch virtually on May 25–27, 2021, and will feature tracks that will uncover the challenges and opportunities in the aqua, beef, crop science, dairy, equine, health and wellness, pet, pig, and poultry sectors. Now in its 37th year, Alltech’s global agri-food conference continues to be an invaluable resource, uniting thought-leaders and changemakers in an exploration of the power of science, sustainability and storytelling. More than 40 topics* are slated for discussion at ONE, including:    

Aqua

• Can Sustainability Remain Aquaculture’s Unfair Advantage?
• Feeding Your Future: The Changing Face of Aqua Feed
• From Sea to Land: The Evolution of Aquaculture
• Pick Your Protein: How the Pandemic Shifted Shopping Habits
• The Great Global Fish and Shrimp Cook-Off

Beef

•  Better Beef, Healthier Planet
• High-Steaks Investments: Capitalizing on Beef
• The Meat You Eat: The Nutritional Realities of Beef

Crop Science

• Carbonomics: The Economy Beneath Our Feet
• Empowering Growers Through Pest Prevention
• Natural Solutions, Unparalleled Protection
• Selenium: Agriculture’s Secret Weapon
• Tiny Microbes, Big Impact

Dairy

• From Late Gestation to Early Lactation: Managing Transitional Periods
• Happy Cows, Happy Farmers: Animal Welfare and Sustainability
• Higher Milk Production, Lower Carbon Hoofprint
• Opportunities for the Global Milk Trade
• Overcoming the Impact of Activists

Equine

• Equine Trace Mineral Research: The Advantages of Going Organic
• Equine Welfare: Hope for Horses Without Humans
• Going Green: Sustainable Equine Management
• In the Running: The Trends Dominating Equestrian Sport
• Making Aging a Breeze: Strategies for Feeding Your Senior Horse
• Photo Finish: Marketing to Equine Consumers

Health and Wellness

• Gut Reaction: Feeding a Healthy Microbiome
• Why Smart People Make Bad Food Choices: The Invisible Influences That Guide Our Thinking

Pet

• Brain Power: Supporting Cognitive Function in Pets
• Dog Days Are Over: Beating the Post-Pandemic Pet Blues
• Minimizing the Environmental Pawprint of Your Brand
• What’s in Store for the Future of Brick-and-Mortar Retail?

Pig

• Better Nutrition, Safer Swine
• High-Rise Pigsties: The Future of Swine Production
• Litters With Longevity: Optimizing Piglet Nutrition
• Smarter Barns, Healthier Pigs
• Leaving a Legacy: Ensuring Lasting Success for the Family Business

Poultry

• A New Way to Sell Chicken
• Future of the Flock: Sustainability in the Poultry Business
• Planet of Plenty: Poultry Partner Spotlight
• The World of Poultry

*Topics are subject to change.

The ONE virtual platform will provide access to on-demand tracks, streaming keynote presentations and live Q&A chats with select speakers. New this year, it will also offer an interactive networking experience, allowing attendees to connect with their peers from around the world. 

Registration for the Alltech ONE Ideas Conference is now open at one.alltech.com. Join the conversation across social media with #ONEbigidea.

Marianne Smith Edge is a food, agriculture and consumer insight strategist and founder of Agri NutritionEdge where she serves as a translator between the consumer and the ag space to bring more food transparency to the food chain and improve food perception with consumers. She shares her insights on building trust with consumers by providing the security of safe and healthy food. 

The following is an edited transcript of the Ag Future podcast episode with Marianne Smith Edge hosted by Tom Martin. Click below to hear the full audio or listen to the episode on Apple Podcasts or Spotify.

Tom:                          Welcome to Ag Future, presented by Alltech. Join us as we explore the challenges and opportunities facing the global food supply chain and speak with experts working to support a planet of plenty.

                                    I’m Tom Martin with the latest in our agri-food outlook series: a visit with food agriculture and consumer insight strategist Marianne Smith Edge.

                                    Marianne is a sixth-generation farm owner in Owensboro, Kentucky. She also is a registered dietician and founder of The AgriNutrition Edge, a food and agriculture communications consulting firm. Marianne advances science and nutrition thought leadership on her firm’s website, AgriNutritionEdge.com. And she joins us from Owensboro.

                                    Greetings, Marianne.

Marianne:                  Well, greetings and good morning to you.

Tom:                          Marianne, first, if you would, just tell us about your work as both a farmer and one who advises the ag community on matters of communication.

Marianne:                  Well, I grew up on a dairy farm in Northern Kentucky, so I definitely have strong roots in the dairy industry. And at this point, I don’t do day-to-day work in farming, but in the Owensboro area, my husband and I do own farmland, where soybean and corn are grown. So, I have definitely a vested interest and (am) very involved in the agricultural area.

I think, with that background, along with my (being) professionally trained as a registered dietician and having worked in consumer insights over the years, it really does allow me to interact across the food value chain on communications. And especially in the ag community, it’s so important to really remind and work with the ag community on understanding the need to communicate what is being done and has been done over the years on moving forward and preserving land and sustainability.

You know, to too many non-farm individuals, the perception of sustainability is almost viewed as a new concept, and even though we look at it in different lenses today, we know that, ultimately, we are where we are today because farming has always looked at the preservation of farmland for future generations.

Tom:                          Well, Marianne, this pandemic — it seems like we can’t talk about anything without talking about the pandemic. And, of course, it’s been with us long enough now for us as consumers to settle into some health and food consumption trends and habits. And I wonder: What’s your perspective on trends that have emerged from the conditions of the pandemic in 2020?

Marianne:                  Well, definitely, the emergence of returning to one’s own kitchen as a necessity, of course, has emerged. We saw, by the end of the last year, that over 80% of individuals said that they were cooking at home.

                                    But the good news is that we see that individuals say that, even though there is some cooking fatigue, is that they are continuing. And even though we were hearing about the “COVID 15” — somewhat like the college “freshman 15” game — is that over a third of consumers basically said that they were cooking more healthfully.

                                    From that, we saw that online shopping, of course, (which many people decided) to do through necessity, jumped at an all-time rate, at a much higher rate than any retail had ever anticipated. And as well as — when you’re looking at trends from food, we see that individuals definitely want to connect to more local sources — and many times, especially in produce, we saw a considerable jump in looking at organics.

Tom:                          Has this opened up opportunities or expanded the market for small farms, and particularly those that are involved in CSAs, in community-supported agriculture and, you know, the weekly order of greens and so forth that we’re able to get? Have you seen any increase in that area?

Marianne:                  Yes. We definitely have seen an increase in this particular area. And I can use a friend and a farm-to-consumer meat processing business in this area as an F1 example, and have written about it in some of my blogs, is that even though he had gained a good audience through farmer’s markets over the last few years, suddenly, that increase for wanting a locally produced and processed meat grew rapidly — especially in that April and May (period), when meat, all our meat consumption seemed to increase and availability wasn’t as prevalent. And the good news is that trend has continued.

So, again, folks really want to be able to connect to food and know where food comes from. And I think there’s also that sense of security and overall safety appeal — that if they know where their food comes from, there is an assurance that, one, it will always be there, and that it’s safe and I, you know, trust the person who is producing it.

Tom:                          Any other particular current active trends that are influencing food production?

Marianne:                  Well, the trend of sustainability will continue to increase — and sustainability, of course, can mean so many different things to individuals, but connecting the planet and personal health has continued to evolve, and it should. So, I think, many times, individuals are also seeing that, “If I eat locally, if I support my local producers, then I’m eating more sustainably.”

So, in that case, looking (at), as we move forward, on a global standpoint, sustainability and looking at food systems — even though it was an active trend, this whole global pandemic has really promoted more conversation. In fact, in September, there will be a UN Food Systems Summit in New York where, really, we’re looking at the whole concept of trends and regionalization, as well as global food systems. So, that will definitely continue the conversation.

Tom:                          Have transparency and the trust that it can engender, have those things taken on more importance among consumers these days?

Marianne:                  They have. And I think we have to recognize — and especially the agriculture community — is the importance of trust and transparency. The good news is that consumers do trust farmers, but sometimes, at the same time, there is a disconnect of communication and in transparency.

                                    We always have to realize that less than 2% of the population really has a direct connection to agriculture in these days. And so, therefore, it becomes imperative that the agriculture community really communicates what’s being done — you know, why are we doing what we are doing? Whether it’s using or not using antibiotics or how plants and animals are grown or whether or not we’re using gene editing or are genetically modifying individuals, explaining what it means to the farmer but also to the consumer is really important.

                                    And so, and we know the fact that if we’re not transparent (on our own), ultimately, we will be transparent, because of the amount of information that’s available on all levels. And so, it’s really important that you, (that) those who know, actually provide the information and open the area for those who don’t know to talk about it.

Tom:                          Well, perception can be everything in a lot of situations. And I noticed on your blog that you write about trust — and specifically, you cite a national poll conducted by the Johns Hopkins Center for a Livable Future that finds that most people just don’t like industrial agriculture, but as you just mentioned, if just farmers are listed, the trust goes up. What are the dynamics behind these distinctions?

Marianne:                  Well, I do think, in many cases — and some of it is perceptions and what you hear, as well as in surveys — is that in some individuals’ minds, people imagine that farmers should be small, always small. And (they) give that illusion of kind of the “mom-and-pop” type of farmer.

                                    And so, unfortunately, sometimes, the label of industrial farm or factory farms are given to really large agriculture production (that) is still family-owned. And so, it is a misconception and (is) easily used by individuals who want to kind of frame that conversation, that big is not always good. And it seems like big food, big ag, gets a negative connotation, but at the same time, as consumers, we readily accept big technology and big food distribution systems.

                                    So, it is, it is a challenge. I think we constantly have to be able to distill the distinction and really talk about the percentage of (large) farms that are (family) owned and that farms, regardless of their size, you know, they have to be profitable if they’re going to be sustainable. And you know, larger — the larger the farm, sometimes, can actually be much more innovative in technology as well as sustainable practices. So, this is an area that we all need to continue to work on to break down some of those perceptions.

Tom:                          Well, continuing that perception thought, I wonder if it’s generally understood that to be a successful farmer, you have to be, in essence, a scientist. I mean, it can amaze the non-farmer to hear and read about what actually goes into the work of producing our sources of food. Do you think this “brain power” aspect could use a boost in the public dialogue?

Marianne:                  I do. I think, for some, the mental picture of farming is, many times — and, I, like anybody, love farmer’s markets, but you know, (with) the farmer’s markets, you get that close connection of food and individuals, and you — sometimes, you don’t always understand what goes into it, how much prep time and science has gone into it.

                                    I would say today, you know — and I can’t quote the exact numbers — but most in farming today definitely have a college education or (have) been involved in constant training.

                                    You know, my father was a dairy farmer over 51 years. And even though he was a World War II vet who did not go to college, you know, farming still — it was about his understanding the science. And so, I do think we forget that it’s very scientific, and if we really realize the technology and the science that has gone into farming over the last 50, 60 years, where we are able to only use the amount of, if needed, pesticides or chemicals or etc., based on a particular small area of the land, that we can really have an integrated pest management — we’re so much better at being able to control these inputs than, you know, than when I was growing up. And the amount of technology (and) computerization that goes into farming — to the average individual, I don’t think they do understand that, how much science goes into it. And especially as we continue to look at sustainability practices of reducing animal production or reducing greenhouse gas inputs, you know, we’re moving forward.

Looking at carbon farming, all the different technologies, it really does — it is about science and in knowing technology.         It’s a highly sophisticated profession that some, sometimes, individuals don’t regard it as such.

Tom:                          You’ve mentioned sustainability a couple of times. We hear so much about it now — even more so as the new Biden administration in Washington is rolling out its agenda. Where do you think agriculture will fit into that picture?

Marianne:                  I think agriculture is really the foundation of this picture. But the important thing — it’s going to be so important for agriculture to be at the table. I have been involved in some webinars, listening (as a) participant or discussing over the last couple of months, and globally as well as in the U.S.  And sometimes, during that conversation, people will say, “Well, yes, we need to have farmers involved.” And I am thinking, “Well, why aren’t they at the table?”

                                    So, I think it’s going to be really important that, you know, the basis of the whole concept of climate change and sustainability is that agriculture needs to make sure that we are inserted into the conversation early on. But it’s also important that we don’t keep just talking to ourselves. You know, we need to make sure that there’s an integration of conversations across the board, so those who might be making policy truly understand the unintended consequences, or also understand the positive solutions; either way.

                                    And so, agriculture, to me, is at the core of where we’re going — it’s just that we really need to be in the middle of the conversation now, not (only) when decisions are made.

Tom:                          I know that you’re involved in another conversation. You were named to the board of directors of the Foundation for a Healthy Kentucky a couple of years ago. And I know that your background includes owning a strategic nutrition consulting firm for the food and healthcare industries. Why is it important that that insight and perspective about farming and food production have a seat at that particular table?

Marianne:                  Well, it’s — earlier this week, we actually had a discussion of really bringing a group of partners across healthcare and the workforce to really look at how we can start drilling in on particular focus areas within Kentucky, to really start turning around (and) making Kentucky a healthier population.

                                    The reality (is that) we are at the bottom — not at the total bottom, but definitely at the, at the lower percentage of being healthful. During COVID, it really, it has exposed an issue we already knew: that the issues of health equity and inequity and how COVID has affected those with the higher percentage of culpability, such as diabetes, heart disease, etc.

                                    So, with my background, I do lead the strategic planning evaluation committee, and so, you know, we have to think broad-base. What are the factors that are, really, have created this, you know? At the core, it really is food, as well as access to healthcare.

                                    So, I feel like my very background, as well as my work in strategic planning over the years, can really work side by side with all the other colleagues in the health and (food) workforce to be very focused on the fact that there’s never been a better time, and it’s really important that we move forward and really identify what’s at the core and how we can reverse our health status in Kentucky.

Tom:                          Marianne, an article on your blog is titled, “Antibiotics: Cure or Curse?” And you cite concerns about antibiotic overuse, resistance, and how the two may be intertwined and how, for some, the blame is on animal agriculture, while for others, it’s on human medicine.

                                    Do you anticipate movement toward more antibiotic-free and organic production in 2021?

Marianne:                  Yes, even though I do think we will see more of it. What’s interesting — in a recent survey that was just recently released by the International Food Information Council Foundation in Washington, D.C., which I have previously worked (for) — what was interesting is they were really looking at influences on animal protein and plant protein decision-making. And about 25% of the individuals said that if a product was labeled “no antibiotic,” that really influences their decision, more so than “organic.”

                                    And so, we see that that’s typically with those that might be under the age of 45 and (with a) higher income. But, again, individuals are connecting that as a safety issue, and with COVID, there’s also been concern that, “Okay, what’s in my food or what’s being given to animal protein that, you know, is there any” — even though we know it’s not really been, that’s not necessarily true — but there is some thought within the public of, “Is there connection of how my food is raised, especially animal protein, as related to disease states or future disease states?”

                                    So, I do think we will continue to see consumer influence on looking for products that have no antibiotics. I think there’s a lot of discussion out there (about) whether, does that — is it as good for human health as (it) is for animal welfare? But antibiotics — third shift is so important across the human and animal continuum.

                                    I served on one health board a few years ago when I worked with the International Food Information, and so this is one area that really, as a human and animal health connection, that needs to continue to be looked at over the way. And with organic, even though it’s still a small piece of the total purchases, what was interesting is, last year, to your point, with COVID, we saw a much more significant increase of individuals who (are) buying especially organic produce.

Tom:                          Hmm. Well, what is on your shortlist of things you hope to see happen in agriculture and food production this year, in 2021?

Marianne:                  Oh, my shortlist. So, world peace. [Laughs] I think, in the shortlist, I keep bringing back to it, but (on my) shortlist is really bringing this whole discussion around sustainable food systems, what does that look like? And that’s a really large topic, but I think, in 2021, is that my shortlist is: what have we learned about the food value chain, the whole distribution system, during 2020? How can we use these learnings to really start looking at what needs to change? You know, what have we learned, and how can we use those learnings to really improve not only the safety (of) the distribution system but also improve trust and transparency and take that and learn what we can do better?

                                    So, really, even though it’s a very large shortlist, I think taking those where — this should give us an opportunity to really put the consumer and the farmer, along the whole other food value chain, (to put these) individuals together to really realize that, if we are going to be able to continue with having the availability of food that we have been so fortunate (to have), that we all need to come together to create transparency and trust among each of us.

Tom:                          That’s food, agriculture and consumer insight strategist Marianne Smith Edge, talking with us from Owensboro, Kentucky. Thanks, Marianne.

Marianne:                  Thank you.

Tom:                          Coming up next in our agri-food outlook series: Minette Batters, president of the National Farmers Union of England and Wales. We’ll get her views on building a more sustainable agri-food industry, working with governments on ag and trade policies and what she expects from the industry after a tumultuous year.

                                    I’m Tom Martin. Thanks for listening.

                                    Join us for the rest of the series as we reflect on how the agriculture industry adapted in 2020 and speak with experts on what’s in store for agri-food in 2021.

                                    Thank you for joining us. Be sure to subscribe to Ag Future wherever you listen to podcasts.

The January session of the Alltech ONE Virtual Experience  launched on Tuesday with the 2021 Agri-Food Outlook, featuring insights supported by data from Alltech’s industry-leading surveys. The presentation, which is available on demand, highlights results from the 10th annual Alltech Global Feed Survey and the second annual Women in Food & Agriculture Survey. During the virtual session, Dr. Mark Lyons, president and CEO of Alltech, speaks with global industry experts to go beyond the numbers and explore the trends shaping the future of agri-food.

The discussion focuses on five emerging trends and includes:

“China’s Rebound” with Jonathan Forrest Wilson, President of Asia, Alltech; and Winnie Wei Jia, Director of Customer Experience, Alltech China

“A Reshaping of the Supply Chain” with Eric Glenn, Global Purchasing and Supply Chain Director, Alltech; and Kathryn Britton, Senior Director of IMI Global Operations, Where Food Comes From, Inc.

“The Inexorable Rise of E-Commerce" with Anand Ramakrishnan Iyer, Digital Marketing Manager, Alltech

“Health-Conscious Consumers” with Nikki Putnam Badding, Director, Acutia and Human Nutrition Initiatives, Alltech

“Innovation Through Empathy and Inclusion” with Bianca Martins, General Manager, Alltech Mexico

“This has been an exceptional time for the agri-food industry,” said Dr. Mark Lyons, president and CEO of Alltech. “Agriculture stood strong in the face of adversity, and the global food supply chain continues to provide one of the most basic needs for human survival. The data and insights we have gathered reflect challenges, successes and extraordinary opportunities as we chart a course for the future.”

Results from the Alltech Global Feed Survey and the Women in Food & Agriculture Survey, including graphs and maps, are available on the Alltech ONE Virtual Experience platform in conjunction with the virtual session.  

Alltech Global Feed Survey:

Now in its 10th year, the Alltech Global Feed Survey serves as an invaluable barometer for the state of animal feed production. Fortified by a decade of documentation and research, it is the strongest evaluation of compound feed production and prices in the industry and is the most complete data source of its kind. 

The 2021 Alltech Global Feed Survey estimates that international feed tonnage increased by 1%, to 1,187.7 million metric tons (MMT) of feed produced last year. China saw 5% growth and reclaimed its position as the top feed-producing country, with 240 MMT. Rounding out the top 10 feed-producing countries, including tonnage and growth percentage, are the U.S. (215.9 MMT, +1%), Brazil (77.6 MMT, +10%), India (39.3 MMT, -5%), Mexico (37.9 MMT, +4%), Spain (34.8 MMT, 0%), Russia (31.3 MMT, +3%), Japan (25.2 MMT, 0%), Germany (24.9 MMT, 0%) and Argentina (22.5, +7%). Altogether, these countries account for 63% of the world’s feed production and can be viewed as an indicator of the overall trends in agriculture.

The global data, collected from more than 140 countries and more than 28,000 feed mills, indicates feed production by species as follows: broilers, 28%; pigs, 24%; layers, 14%; dairy, 11%; beef, 10%; other species, 7%; aquaculture, 4%; and pets, 2%. The predominant growth came from the broiler, pig, aqua and pet feed sectors.

Going beyond the numbers for a holistic look at the state of the industry, the survey also incorporates qualitative questions to uncover trends such as COVID-19, sustainability and antibiotic reduction.

The 2021 Alltech Global Feed Survey results, including species-specific feed production numbers, interactive graphs and maps, are available at one.alltech.com/2021-global-feed-survey.

Women in Food & Agriculture Survey:

Alltech believes that inclusion cultivates creativity and drives innovation. Gender equality is not only a fundamental human right — it is also essential to advancing society and the global agri-food industry. To gather real-world insights into the professional landscape for women in agriculture, Alltech supported the second annual Women in Food & Agriculture (WFA) Survey in partnership with AgriBriefing and the WFA Summit. Launched in October 2020, the survey aimed to collect feedback that empowers the agri-food industry to create a more equitable workplace environment.

For meaningful change to be possible, the conversation itself must be inclusive, so the survey gathered insights from men as well as women. Responses from more than 3,200 participants representing more than 80 countries and all sectors of agriculture shed light on the current workplace environment, barriers to success and the outlook for the future. As 2020 ushered in unprecedented challenges, questions related to COVID-19 reveal its impact on the workforce specifically.

In the survey, more than a fourth (26%) of female respondents indicated that they are the primary caretakers for children or aging parents while working from home. Additionally, 21% of women working within the agri-food industry indicated that they are concerned that working from home will negatively impact their careers. Conversely, 13% of male respondents shared the same concern for their career.  

With the majority (62%) of all respondents agreeing that the industry is becoming more inclusive, there is reason to be optimistic.

To access speaker insights from the 2021 Agri-Food Outlook and explore full data results from the Alltech Global Feed Survey and the Women in Food & Agriculture Survey, visit one.alltech.com/2021-agri-food-outlook.

The International Federation of Agricultural Journalists (IFAJ) and Alltech have announced the call for nominations for the IFAJ-Alltech International Award for Leadership in Agricultural Journalism. The award will be presented during the Alltech ONE Virtual Experience in 2021. Now in its third year, this global award recognizes excellence and leadership demonstrated by young journalists within their IFAJ guilds.

The recognition honors Alltech’s late founder, Dr. Pearse Lyons, who was a passionate storyteller with a great respect for agricultural journalists. The award upholds this legacy while keeping an eye toward the future as it supports the next generation of leaders who connect agriculture to a global audience. It’s an endeavor that aligns with Alltech’s vision for a Planet of Plenty^TM, in which a world of abundance is made possible through the adoption of new technologies, better farm management practices and human ingenuity within agriculture.

“Producers throughout the food supply chain are implementing smarter, more sustainable solutions to positively impact plants, animals, people and the environment,” said Dr. Mark Lyons, president and CEO of Alltech. “However, progress does not end at implementation. We must also amplify the message that we are in the midst of a new era in agriculture led by science, data-driven decision making and a passionate dedication to farming with the future in mind.”

Journalists aged 40 years or younger by Dec. 31, 2020, can be nominated through their IFAJ guilds via the online application form. A global winner will be selected by an international committee based on their journalistic achievements and the leadership they demonstrate within their guild. The global winner receives complimentary registration to attend the Alltech ONE Virtual Experience and will be honored during a presentation.

“IFAJ shares our commitment to supporting journalists who give a voice to the farmers and producers, the innovators and change-makers, the scientists and scholars all working toward a Planet of Plenty,” continued Dr. Lyons. “We are excited to once again partner with IFAJ as we honor excellence in journalism and ensure that the stories of agriculture continue to be well-told.”

The two organizations have enjoyed a longstanding relationship, having also co-founded a young leader program in 2005 that continues today.

"Alltech's respect for agricultural journalists and commitment to cultivating leadership skills among young reporters has strengthened the profession around the world," said Lena Johansson, president of the IFAJ. "The company's emphasis on the importance of accurate reporting on science and agriculture is more important than ever, and Alltech's dedication has helped many talented journalists build their careers. It is a pleasure to work with them." 

The deadline for nominations is Dec. 18, 2020. For more information about the IFAJ-Alltech International Award for Leadership in Agricultural Journalism, contact press@alltech.com.

Alltech believes that inclusion cultivates creativity and drives innovation. Gender equality is not only a fundamental human right, but it is also essential to advancing society and the global agri-food industry. To gather real-world insights into the professional landscape for women in agriculture, Alltech has announced its support of the second annual Women in Food & Ag survey. Launching on Oct. 27, the survey aims to collect feedback that empowers the agri-food industry to create a more equitable environment.

The 2019 Women in Food & Ag survey results revealed specific barriers for women in agriculture and a gap between female and male perceptions but reflected an optimistic outlook overall. As 2020 ushered in unprecedented challenges for agriculture, new questions have been added to the survey to gauge potential inequalities exacerbated by COVID-19. To further globalize this effort and increase accessibility, the survey is available in six languages.

This initiative reflects Alltech’s commitment to the U.N. Global Compact and the U.N. Sustainable Development Goal (SDG) related to gender equality. The SDG recognizes gender equality as a necessary foundation for a peaceful, prosperous and sustainable world.

“In order to achieve a Planet of PlentyTM, it is more important than ever for the agri-food industry to perform at its full potential,” said Dr. Mark Lyons, president and CEO of Alltech. “Human ingenuity is our Earth’s most valuable resource, and a diverse workforce is essential to building a more sustainable future.”

Women and men in all sectors of the food supply chain are encouraged to contribute to this important global conversation about gender equality in agriculture by taking the survey here.

The survey results will be published on Jan. 26 on the Alltech ONE Virtual Experience website.

In a recent study, the American Institute of Stress reported that 75% of today's employees believe that they have more on-the-job stress than a generation ago. This stress has been amplified within the past year, especially for those in agriculture, as they have worked hard to maintain the global food supply chain. Padraic Gilligan of Gilligan’s Farm in Roscommon County, Ireland, joins us on the podcast to discuss some specific solutions he has implemented on his farm to de-stress his operation.

The following is an edited transcript of the Ag Future podcast episode with Padraic Gilligan hosted by Brian Lawless. Click below to hear the full audio.

Brian:           Welcome to AgFuture, presented by Alltech. Join us as we explore the challenges and opportunities facing the global food supply chain and speak with experts working to support a Planet of Plenty.

                     Do you feel stress? Are there certain activities, either at work or at home, that bring up specific fears or concerns? In a recent study, the American Institute of Stress reported that 75% of today's employees believe that they have more on-the-job stress than a generation ago. This may be from a multitude of sources, but it begs the question: How do we reduce stress at work, especially as work continues from one generation to the next?

                     Well, today, we have an extremely helpful episode of the Ag Future podcast. I'm Brian Lawless, North American brand manager at Alltech, and I'm joined by Padraic Gilligan of Gilligan's Farm. Gilligan's Farm is an award-winning lamb and beef operation in Ireland with its own farm store and many customers throughout Dublin and the world. But like many of us, they feel stress both personally and in their business — yet within their family business, they’ve found multiple ways to reduce stress, and it's making a big difference. The question is: How, specifically, can Padraic and Gilligan's Farm work to de-stress their operation? What has this meant for their business? How can we take these lessons and apply them to de-stress our own lives and work? Padraic, welcome to the AgFuture Podcast.

Padraic:        Thanks for having me. It's a great opportunity. Thanks very much.

Brian:           I'm excited to have you. Before we dive into the topic of stress, which we'll get to, you've built a really fascinating business. Can you tell us a bit of the history of Gilligan's Farm and your role within the business?

Padraic:        Yeah, I suppose. Gilligan's (has been) in operation for over a hundred years. My father started it back in 1911, and (it) has proceeded on over the years with stops and starts, good and bad. I reared animals on the farm. We have a great love for animals. When I sold animals, whether it be in a mart or factory, I always felt like — I like to sell myself to the public, to have a product that you could feel proud of. That's how I started the farm.

                     The stress part of it, it's been very stressful for the last six or seven months, especially with the COVID. It's very depressing for our farmers, especially here in Ireland — people who have been living on their own. The pubs are closed. We can't go for pints, and that has a big bearing on how people live and how they live their lives. People need to have fun along with work.

Brian:           Yeah. Obviously, not being able to have a bite with some friends is no fun. Talking about your farm, what changes has Gilligan's Farm implemented to manage some of these new stresses with COVID-19? What's changed for you guys?

Padraic:        What has changed? Lots of things have changed. With stress, animals are no different than humans. They get stressed. Our philosophy in that is to play music to the animals and to see them as well. With people, people have to have an outlet, have a bit of fun, try to lessen the stress factor of everyday living and just get them down. You have to open the drawer and deal with it and just close it and move on to the next drawer. That's how we are dealing with it — or my way of dealing with it.

Brian:           Yeah. I do want to touch on the music for animals here in a bit. I guess you started talking about the business that you had. Your father started the farm. You've taken it over, and we're now moving on to the third generation, which would be your son, Alan. It seems like the first way you've looked to de-stress your business is just to have a proper succession plan. I guess, maybe, give us a little insight (into) how you've been preparing or maybe removing the stress for your son, Alan, to take over the business, or as he's been taking over the business.

Padraic:        Well, I suppose it's funny. Look, if you're in business, it's stress-related. In the succession plan that I have to hand it all over to my son, which is — he's running the business and he has full control of it now. I'm taking a backseat. It's stressful for him because I have been in the business over the years, and of course, business has moved on. You have to be on top of it at all times to deal with it. He's probably saying sometimes, "Why would you let yourself in for all this huge workload?" In running a business — we have 22 people employed, and it takes management to do that. It is stressful, but you have to deal with it and not bring it home with you. Customers can be demanding. Ninety percent of them are very easy to deal with, and you've got the 10% that would be very finicky, and you have to deal with them as well. Do you know what I mean?

Brian:           Yeah. I feel like you've touched on two really important things. It seems like you've actively taken a transition in your own job responsibilities, where you're now saying, "Hey, I was the one managing the farm. Now, I'm actively the one taking the backseat." I would assume, for Alan, that's made a world of difference, that it's not now having two people in charge. There's been a transition of responsibilities within the business. Then the second thing that I think you touched on was, in some ways, not taking what you do in your family life during the day, during business hours, and taking it home with you. I feel that that can just add to stress, when you have the same people that you could be dealing with at work that you're then at home with, and you're taking that stress from one place to the next.

Padraic:        Absolutely. When you go home in the evening, you need to be chilled out. There's nothing better than listening to music or having a chat with the wife. All that is very important.

Brian:           Yeah, sometimes it is. It's just those simple things. Maybe moving on, to the second way of de-stressing a business, really focusing on this concept of educating your customers in a very clear way. Some consumers are conscious about where their food comes from, but many aren't. I think that even applies to cuts of meat and to the opportunities that could be available to chefs. Gilligan's Farm prides itself on top-quality meat. If I understand correctly, you are a supplier to celebrity chef Jamie Oliver, and I read that you literally brought a lamb to him and showed him and his team the cuts. Now, I envision you walking into the restaurant with this entire lamb strapped to your back, but I'm guessing that's not the case. How did that relationship begin, and how did you educate Jamie and his team?

Padraic:        He's one of the guys that we deal with that's running a restaurant in Dublin. He's one of those people that is a perfectionist and really loves the products that we give him, and it's direct off the farm. He has a big thing about that. He said to me one day, "Would it be possible to take a lamb in here just to show the staff where all the cuts come from? We'd cook it and test it and we'll invite people in." I was meant to do it. Yeah, I thought it was a great idea. I brought the lamb and the saw and the knife and went to the restaurant. We had good fun. They found it very interesting. The staff then could relate to the customer of the lamb, where it came from, all the different cuts of the lamb, from the best to the worst. It's good education for people — especially people (who) live in the cities, (who) don’t understand animals.

Brian:           It seems like, within your business, there's this element of trust with the consumer. How important is consumer trust? How do you build that reputation and relationship with customers?

Padraic:        Well, it's funny you should say that. I find that fascinating, because when I deal with someone in a restaurant that's a Michelin-star restaurant, the first thing I'd say to them (is), "This is a marriage. This is going to be a marriage. You have trust in me, and I have trust in you." We take it from there, but I suppose you can bring in ten pieces of meat (that are) absolutely mouthwatering, and if you bring in the eleventh bit that's not as good, you're breaking the trust.

                     It's a matter of consistency in your product. You're not 100%, or there's nobody that's 100%, but you definitely have to be over 95% consistent with the product. That builds the trust. As the customer, when you have a meal or have a steak and you say, "Yeah, that was a lovely steak. Where did that come from?" All of that builds a relationship, and that's what you should be looking for.

                     To produce such a high-quality product is vital. I suppose Pearse Lyons was very fond of — when he'd come to Ireland, he'd always buy our meat for his conferences. That's how I got to know Alltech. Alltech has done huge work for us here on the farm. They are always at the end of the phone and would advise on different ways to treat animals, the feed for animals and all that. All that's important. All that is the link in the chain to the end customer. Does that make sense?

Brian:           Yeah. Speaking about links in the chain, I know Dr. Lyons was famous for wanting to (be able to) cut steaks with a spoon. Were you the man behind wanting to cut steaks with a spoon?

Padraic:        Yes, I am. To be truthful about it, there was a video here on the farm going back a number of years ago. They wanted me to cook a steak at seven o'clock in the morning. I said, “Yeah, we better cook it in the house.” I got my wife up anyway. My wife said she's not taking any part in cooking the steak, but I proceeded to cook it anyway. I was thinking to myself, “Well, how can I make this different?” I just got the brainwave: “Would it be possible to cut a steak with a spoon?” I tried it and it worked. I said, “Yeah, let's go for it.” It's on the video, cutting a steak with a spoon. That is, I suppose, a reflection on the product that we have. Tender and tasty, I suppose, is the slogan that we always used.

Brian:           Yeah, and Dr. Lyons was famous — he took that back to the U.S., and the late Dr. Pearse Lyons would show the quality of the steak by cutting it with a spoon. That's amazing.

                     Let's move into the third way to de-stress your business. You kind of touched on this a little bit when you talked about the animals and the music and just this theme of keeping your business fun and productive at the same time. I guess maybe my first question is — so, it's true that you constantly play music around the farm, and it's for the animals?

Padraic:        Yeah. We have a system in the farm to play the music. I suppose it goes back to animals being stressed. Animals can get spooked or stressed very easily. It's all about not stressing animals, and this is why I started playing music to them. My mother, when she'd be milking the cows years ago, when I was a kid, she'd milk the cows by hand, and she'd always sing to the cows, and they'd always give more milk, so I said, “Why not play music to the animals?” We started playing music to animals, I suppose, maybe 15 years ago.

                     There are particular songs that we play to them. Percy French was the greatest Roscommon man, a great Irishman, and he wrote lots of songs. Some of them would be "The Mountains of Mourne" and "McBreen's Heifer," all those. The lyrics in all those songs are absolutely class and really becoming of playing music to the animals. If you Google "Percy French," Brendan O'Dowda sang his songs. He has a lovely, soft voice, and animals really love it. It's amazing. We use it here in the abattoir when the animals are being slaughtered. We play the same music to them in the abattoir here, which is adjacent to the farm. The abattoir is on the farm. We have full facilities on the farm to do from slaughter to dispatch in whatever form the customer wants it. It really adds to, I suppose, the stress levels in the meat.

Brian:           Yeah. I peeked on the music charts in Ireland and there was one artist, Dermot Kennedy, that was very popular. There are also a bunch of global stars, like Justin Bieber, that are on the Irish charts right now. Have you found any music that the cows and the lambs do not like?

Padraic:        I suppose we just have this Brendan O'Dowda, Percy French's songs with Brendan O'Dowda, and it just continuously plays. There are about maybe 20 songs in the list, and they just keep playing. I suppose the animals get familiar with the sounds and the different — the voice is the same with Brendan O'Dowda. I wouldn't like to be changing to different artists because their voices can be sharp or different. I feel that the animals wouldn't get as attached to it, if you know what I mean. It's a particular type of music.

                     Now, young people might say, "You're silly. This is not for real," but it is actually. It is. We had RT on the farm here and we were slaughtering the animals, and they couldn't get over the animals, how relaxed they were in the abattoir just before they were killed. There was no stress. It's completely different. It's amazing. Over a period of months, they're familiar with it and it's not spooking them.

Brian:           Yeah, and it seems like this is something that has bled all the way into your relationships with the consumers and your customers, that there needs to be consistency of the final quality of the product and there needs to be consistency in the music or the rhythms for the animals themselves, to keep that going from beginning to end.

Padraic:        Absolutely. If I brought in different music, like rock music or whatever, it would spook the animals. It wouldn't be common for them.

Brian:           Yeah. Moving on to the fourth way to de-stress your business, it really revolves around taking care of your environment and, really, the whole supply chain. We know customers would like to be conscious of where their food comes from and not only how the animals are treated but the environment and how it can impact them. That's going to be a big challenge, and it's going to continue to be a big challenge, but I understand that Gilligan's Farm aims to be carbon neutral within ten years. Can you tell us a little bit about the plan? And probably just more importantly, why does this matter to you?

Padraic:        Well, it matters. I have grandchildren, and I'd love to see them in (the) environments where I grew up, going back 70 years ago, where things on farms were very simple. For instance, if you go out and plough the land, you can see the worms. They're there visually. You can see them in the ground. I feel, over the years, that was lost with different ways of getting rid of slurry and all that, spreading those in the wrong times of the year, when the worms are, I suppose, coming up in the springtime of the year now.

                     I remember, going back years and years ago, when slurry was a new thing, and when you spread it, you'd see seagulls in the field the following morning. My God, it's an awful sight to see, because you have worms killed by the thousands, which is frightening, really. I suppose, over the years, we always used straw bedding for animals. We're bringing that back out on the land, and it's actually good for the nutrients and it's good for the clay and to bring the worms back. If we plough a field now, we see hundreds of worms in a small area. It's very rewarding when you see that.

                     I suppose, going back to your point, the environment has to be minded, especially now, because with the climate, it has really changed in Ireland. We're getting periods of really dry weather and periods of really wet weather, and that is very stressful — especially on farmers with crops, saving crops and all that. So, we have to respect the environment. We have a program now where we grow trees, hectares and hectares of trees, to enhance the carbon.

Brian:           Yeah, so looking at the concept of how do we make sure we have nutrients in the soil, how do we make sure that we have even the basics, like worms in the soil, but then how do we look at things like planting trees and revitalizing or keeping carbon at the forefront of what's going on.

I really like what you said previously, though, because I think it wraps into this concept of succession that you're thinking of — "Hey, when I have my grandkids and my great-grandkids, I want to make sure the land works well for them." That's almost the first step in a succession plan where you're helping out your son, Alan, in his taking over of the business.

Padraic:        The land will always be there to feed the people, and to have it in good shape, I think, is very important.

Brian:           Yup. Finally, bringing this all to a close, I've been on your website. It's a beautiful website, by the way. The meat looks delicious. I saw just some of the cuts on there. It looks amazing. What website do people need to get to to buy the meat? How do they get access to this?

Padraic:        We have a click-and-collect. We also do a door-to-door delivery in Dublin. We started this about six months ago, when the lockdown came. People in Dublin would be ringing and wondering could they get meat, so we started this online shop. It's actually very successful. Our biggest problem is deliveries. I'd be a stickler on doing the job ourselves, so we deliver ourselves. I know it's time-consuming, but when people order meat and they pay for it online, we deliver to them, and we make sure that they get it when they're supposed to get it.

Brian:           Yeah. That's fantastic. Well, the website, I see here, is gilligansfarm.ie. You guys do deliver. You accept payment online. You do have an in-person store, but yeah, the challenge of delivery. COVID, in some ways, has really challenged us to be innovative, and it sounds like you guys are quickly adapting to the times and finding it challenging.

Padraic:        You just have to change with the times. People like Jamie Oliver in Dublin — we supply Chapter One, all those places where people would be going there to eat, (and) all those restaurants were closed. Suddenly, those people that love our meat were ringing, wondering: where could they get it? This is how that started.

Brian:           If there's an additional point of ways to de-stress, it certainly would be (to) change with the times. Be flexible. To sum up some of the things I've heard, I've heard, really, four specific ways to de-stress your business. The first would be have a succession plan, eliminating the fears of, "Does this all depend on me? What happens after I leave the business?" And you've put in that place with Alan, currently. The second thing seems to be (to) educate your customers clearly. If that means bringing the product to them, making sure they understand the value of it and how to handle it — particularly chefs and cooks — that's very important.

                     From the music end of things, the third way I heard to de-stress the business was keep your business fun and productive. It eliminates the concern of burnout. It keeps the animals consistent every day and keeps that consistent all the way from the farm to the fork, at the forefront of what's being done. Last but not least, de-stressing the business by taking care of your environment in the supply chain. You're just addressing concerns of, "Will there be enough resources? Can I look for my grandkids and great-grandkids to still have a good environment?" And just being part of the solution and not the problem.

Padraic:        Yeah, that's it. Just play your part as you go along. That's it.

Brian:           Padraic, you've given us a ton to think through. Really, I've been fascinated to talk to you and hear more about your business. Padraic, thank you for being on the AgFuture podcast.

Padraic:        Thank you very much, and thank you for having us. It's a pleasure.

Brian:           This has been Ag Future, presented by Alltech. Thank you for joining us. Be sure to subscribe to Ag Future wherever you listen to podcasts and leave a review if you enjoyed this episode.

Recently, there have been many stories of those extending compassion and stepping up to help those in need. Bill Gray shares how Gray Ridge Egg Farms donated 108,000 eggs to food banks, churches and other institutions in small communities and why they felt compelled to go the extra mile to give back.

This episode is part of a special AgFuture series on the impact of COVID-19 on the food supply chain. Join us to hear how those on the frontlines of the global pandemic are working to overcome adversity and feed the world.

Hosted by Michelle Michael

As lead video producer at Alltech, Michelle travels the globe for the company’s award-winning Planet of Plenty™ documentary series. Michelle spent a decade as a video producer/reporter in Germany, reporting from military hotspots at the height of the war on terrorism. The National Press Photographer's Association (NPPA) has twice recognized Michelle as their solo video journalist of the year. 

Co-produced by Brandon Whitworth

As the senior media production specialist at Alltech, Brandon co-produces the company’s award-winning Planet of Plenty™ documentary series. Brandon is a two-time Emmy Award winning television news photojournalist and three-time nominee. He has received several regional awards from the National Press Photographers Association for excellence in visual storytelling.

The following is an edited transcript of Michelle Michael's interview with Bill Gray. Click below to hear the full audio.

Michelle:       Hello! I'm Michelle Michael. In this special series of AgFuture, we're talking with those working along the food supply chain about the impact of COVID-19. My guest today is Bill Gray, a major player in Canada's egg industry. Bill, thank you so much for joining us today from Ontario — is that right?

Bill:                 That's right.

Michelle:       Your operation is one of the largest processors of farm-fresh eggs in Ontario. Tell us a little about yourself and Gray Ridge Egg Farms.

Bill:                 We started in the early '30s. It was started by my mother and father, (with) very small beginnings — from a local farm, then moving into Ridgetown — again, small beginnings, and we grew a little bit at the time. We were actually located with the egg-grading operation in Ridgetown for some 58 years, closing that in 1992.

Michelle:       A lot of family history then.

Bill:                 Definitely a family business, and I'm very proud to be a part of it.

Michelle:       How does your company work with egg farmers to provide eggs for Canadians?

Bill:                 We buy eggs from the farmers that are at arm's length. That's not through the Egg Farmers of Ontario or Egg Farmers of Canada. We've had many long-term suppliers — Mr. McKinley, who started with my father. The McKinley family, not the original Mr. McKinley, is an 84-year supplier. He started with that at that time, and we've had many, many more long-term suppliers, and we have new people as well.

                        In terms of working with Egg Farmers of Ontario, Egg Farmers of Canada, their position is to control the production and supply what we need in terms of weekly demand. They're doing a pretty good job. Sometimes, they run a little bit short, and in those cases, we do have some traditional import quota that we use to bring eggs in from the U.S., if and when needed, and only if and when needed. So, all in all, the mandate — and I was on the e-Commerce of Canada for 12 years, and their mandate is to supply Canadian eggs for the Canadian public.

Michelle:       Mr. Gray, times are tough in every industry right now. There's nothing "normal" about what's presently going on in the world, except that people will always need to eat, and now, more than ever, people have turned to eggs. Do you see or feel that increase, a higher demand, in this pandemic?

Bill:                 Oh, no question. In fact, our retail stores, in some cases, have been rationing — and that is not only in Ontario, but across Canada and, indeed, into the United States. We are, in fact, in the last week or so post-Easter, we are catching up to demand. On the other side, we also are in the further processing business, and that end of the business has slowed down considerably, as has our wholesale business that supplies restaurants, healthcare systems, hospitals, nursing homes, et cetera — but no, the demand is all on the retail side.

Michelle:       When we talk about that increase in demand, how much are we talking? What was the demand before COVID, and how has that changed numbers-wise?

Bill:                 Well, we're primarily retail, so we're finding it larger than some, perhaps, but we see growth on the retail side. Quite frankly, when we have been unable to fill orders, we probably were running (at) about 90% fill rate, which is actually pretty good compared to (others) across this country and our friends to the south.

Michelle:       So, then, how would you describe that in terms of consumer trends when it comes to buying eggs at this time?

Bill:                 Consumer trends, of course, with people staying at home, I think (they are making) more breakfasts, just simply more baking. I know my wife is doing an awful lot of baking. I understand the grocery stores are out of flour, so that does tell you something. Of course, with baking, eggs are one of the primary ingredients.

Michelle:       Mr. Gray, what message do you want to convey to people eating and buying eggs?

Bill:                 I may be a bit prejudiced, but eggs are a nutritious food, high in protein, with multiple uses and (are) one of the few foods that have achieved, year over year, per-capita growth. That's a privilege today, by the way, in the food industry.

Last but not least, (they are) reasonably priced and no surprise during difficult times, such as now. Over the years, when we're experiencing dips in the economy, the actual egg consumption goes up — and that's historic, by the way. Every dozen counts. When I see people on the street and they recognize me and they say, "Oh, I bought a dozen of your eggs," I say, "Thank you very much." We market a dozen at a time, and we're very appreciative of all those that have patronized our brand over these many, many years. That's why we're still here.

Michelle:       As a producer in the poultry industry, it's unique in the fact that you really can't get large eggs or extra-large eggs without the small and medium eggs that come at the beginning of the flock. Is that right?

Bill:                 That's correct.

Michelle:       What does that mean for you, the egg farmer — or the processing plants, for that matter?

Bill:                 Well, prior to the pandemic, we were actually marketing our large (and) extra-large eggs. The medium, we're going to the further processed market. With the smalls, we have a huge market in and around the GTA for three-egg breakfasts, thus (there is) a market for the smalls. Right now, we are marketing the medium eggs at retail, mainly in a 30-egg tray over-wrap, and that has been going over very well. We do market some in one-dozen cartons, but in the main, it's the 30-egg pack.

Michelle:       In the midst of this crisis, there are so many stories of good, of human compassion during this pandemic, and you're one of those great stories. Gray Ridge Egg Farms donated 108,000 eggs to small communities in need. Tell us more about this incredible act of kindness.

Bill:                 Well, we were happy to do that. We had eggs packaged for, as I mentioned, the three-egg breakfast trade, so the orders slowed, and those eggs were still well beneath the best-before date. In fact, they were only a few days old, so we decided, rather than switch gears, that we would simply donate those eggs not only to food banks (but) to churches, to institutions, to a variety of sources. We were able to solicit volunteer people to load a few cases of eggs in their cars or pickup trucks and drive them around. I think one particular chap went out as far as 50 kilometers. We were also very pleased to have our local MPP as one of the volunteers who was delivering. He went out quite a bit farther, and he said he was going up close to 50 miles, so it just all worked out very well. At the end of the day, it was very gratifying for us. Those smiles and those few little "thank-yous" certainly was a bit heartwarming, particularly in the condition or the situation that we're in now.

Michelle:       What inspired you to make that donation?

Bill:                 Well, the slowdown in the demand for the smalls was what inspired us, so we thought, rather than repackage that product, that we would simply send it out to people in need — and believe me, there are plenty of people in need, and we're happy to help out. We've been quite blessed ourselves, so we're happy to help others.

Michelle:       Mr. Gray, I want to go back just for a moment. You talked about there being plenty of people in need. Can you talk a little about that need?

Bill:                 Well, I'm not an expert on that. I just go by what you see on the streets, and there's certainly a lot of sadness, not only in the big cities, but also in the city where I live, which is London. So, we think it's our duty to help, to a certain extent, people who have fallen on hard times, and that's been our philosophy over the years. As I said, we do have other charities that we do throughout the year.

Michelle:       Can you talk about the response that you're getting from those communities in need, those that received the egg donations? How are they feeling?

Bill:                 I think they're doing okay. We don't have first-hand knowledge, but we think that it's working pretty well. People are now, after a few weeks of isolation — some voluntarily, some compulsory — are getting into a routine. Again, you don't see many cars on the streets, which lead back to people eating at homes, in their homes, and also, you see lineups at the grocery stores.

Michelle:       It's funny, during this time of social distancing, to feel this closeness in communities. Why is it so important to you to make this kind of donation at this particular time?

Bill:                 Well, it's something that we do not only at this time, but throughout the year. We have charities that we support, and we're happy to do this as a company that's been around Southwestern Ontario for a long period of time. In fact, we've been around here for 84 years, to be exact.

Michelle:       I assume it took some flexibility. What kind of flexibility did this require for folks in the supply chain to repackage and send these eggs to those in need?

Bill:                 None at all. They were packaged in 15-dozen boxes with six 30-egg trays, so none at all. The case is one cubic foot, so they would fit in a trunk or the backseat of somebody's car or in a pickup truck. People took four or five or some took ten cases and just simply spread them around, as they say, probably a 25-k or 30-k radius.

Michelle:       This story has reached many Canadians, and we hope to reach others globally. What advice or thoughts do you have for other groups wanting to donate in a similar fashion?

Bill:                 Well, donating, I feel, is a very personal situation. I don't tend to advise anyone on how or why they should donate. In our particular case, we believe that that was the right thing to do rather than repackage the eggs, as I mentioned, and this is not the end. We will be doing more.

Michelle:       Now, your company philosophy, your personal philosophy, of “keep growing, keep building and operate as if you'll go on forever” is a guiding principle. What does it mean to you, and how does it connect you, your family and the company with your community?

Bill:                 Well, our company has had the same philosophy all my lifetime, and before me. It was drilled into me. There's the old saying, “If you're standing still, you're going behind,” so we've been very active in not only upgrading to the latest of equipment but, also, in the last 40-plus years, we've been doing a lot of acquisitions, which has worked out very well for us, so we're not stopping. We have people of all ages in senior positions, and it's important to keep the people at all levels with a growing company. It's contagious.

Michelle:       Mr. Gray, do you feel also closer to the consumer during this pandemic?

Bill:                 I would say, even though there is no personal contact, per se, but we're certainly much closer to our customers, as they're requesting special deliveries to accommodate their increased demand. Our sales team has been working very closely with our customers, and we do have a lot of retail stores in Ontario, in Alberta and BC. We're involved in three provinces. All are doing well, and we've had actually some nice compliments from our customers.

Michelle:       Do you think, Mr. Gray, there will be any long-term concerns in the poultry industry because of this pandemic?

Bill:                 I can't foresee anything at the moment, no. Nothing we can't handle, I'll put it that way.

Michelle:       You don't see any long-term concerns at this point. What does that say about the resiliency of farmers?

Bill:                 Farmers are very resilient. They depend on the weather. They depend on market prices. You know the old saying: “If you didn't do it this year, well, look forward to next year.”

                        I think that's the case in the whole agriculture industry. It's a very sophisticated industry today, with tractors that run without people on them. I was just reading an article this morning, and technology has certainly worked its way into agriculture, and it will only continue.

Michelle:       We talk a lot about crisis driving innovation. How might there be a positive from this crisis?

Bill:                 Oh, I think there will always be a positive from a crisis of this sort. One thing, I believe, (is) that it gives good recognition to eggs. I noticed one — only one — of the ads on television, they were comparing eggs to toilet paper, (which is) not something we want to promote, but it was interesting that eggs were front and center, so I think that we will get very good press from what's transpired in the recent weeks. Farmers like their way of life, and farmers are happy people, and they like to please their consumers.

Michelle:       Biosecurity has always been important on the farm and in the egg-processing facility. How have those protocols changed?

Bill:                 Not much, actually. On our laying farms, we have a "shower in, shower out" rule for the four barns. That's the cage-free. For the caged barns, we have a complete change of clothes, plus handwashing on the way in and again on the way out. In the plants, we have washing when you go from one section of the plant to the other, handwashing. We have implemented — and have been for many years in the breaking plant — hairnets, uniforms, again, handwashing. We also have mats on the floor, disinfecting mats where you walk through, and we do provide special clothing, special shoes as well.

Michelle:       Yeah. I'm curious how this donation to those in need, how you describe your emotions.

Bill:                 Well, I think my emotions came from the "thank-yous" and just to see people; it was a pleasant get-together, and there were actually some videos taken. Frankly, it's just a heartwarming experience. We like to give back to our community. The community has been good to us, so why not?

Michelle:       Do you think, long-term, stories like this will change the way the consumer perceives agriculture — in a more positive light, in most cases?

Bill:                 I think so. We'll have to see what the future holds, but definitely, when people have the time, and many are not working in their office or working from home. I think that it takes a broader look. I know that we're looking at other aspects of the world as well. I find it an interesting time, albeit not the most pleasurable time, but there's always something good that comes from something not so good.

Michelle:       Bill Gray, a good neighbor and a stellar story of giving in the world of agriculture during this tough, tough time. Thank you so much for joining us today.

Bill:                 You're very welcome, and please stay well and keep safe.

Michelle:       For additional resources on COVID-19, visit alltech.com.

Click here for additional COVID-19 resources.

As part of Alltech’s effort to provide valuable resources to colleagues, customers and the global agricultural community confronting COVID-19, the company has created a special discussion series, Forging the Future of the Farm & Food Chain. Available online beginning today, this free, on-demand series features experts from around the world as they share their insights into how the global pandemic is affecting the agriculture industry’s present and future.

“Crises illuminate character, and COVID has highlighted the heroic work undertaken by the global agriculture community to ensure a secure food supply in the midst of such uncertainty,” said Dr. Mark Lyons, president and CEO of Alltech. “We created this series as an expression of our support for this community. In addition to offering valuable information and insights in the context of this COVID challenge, we hope to deliver inspiration — we have an opportunity in this moment to, together, shape the future of the farm and food chain.”

The series consists of presentations from Lyons and three panel discussions with experts including David McWilliams, economist and professor at Trinity College Dublin; Jessica Adelman, CEO of ESG Results and former executive at Kroger; Jack Bobo, futurist and CEO of Futurity; and Ryan Quarles, Kentucky Commissioner of Agriculture.

Forging the Future of the Farm & Food Chain, a special COVID-19 discussion series, includes:

• Cultivating Optimism & Opportunity: Leadership in Times of Crisis

In times of crisis, leadership becomes even more consequential. How can leaders bring certainty in a time of uncertainty? How can they help their teams think proactively in order to discover opportunity and drive innovation? 

Dr. Mark Lyons, president and CEO of Alltech, explores how a leader can shape a culture of resilience that empowers a team, even during times of turmoil.

• From the Frontlines of Food Production

The COVID-19 crisis has brought renewed attention to not only the critical importance of food production, but also to the people on the frontlines who work tirelessly to ensure we have food on the table. This panel discussion takes a first-hand look at the experiences of those working within the food/feed sector in the midst of COVID-19.

The panelists are global Alltech team members Matt Kwok, China operations manager; Sayed Aman, India managing director; Andrea Capitani, Italy business manager; and Alex Galipienso, Spain general manager. The panel is moderated by Michelle Michael, Alltech media producer.

• The Post-COVID Consumer: A Remaking of the Market?

Consumer trends are constantly evolving, but post-COVID, will the market see another seismic shift? This panel discussion features an investigation into the lasting impact COVID-19 could have on consumers and the global economy.

Moderating the panel is Damien McLoughlin, professor of marketing at University College Dublin, with panelists David McWilliams, economist and professor at Trinity College Dublin; Jessica Adelman, CEO at ESG Results and former executive at Kroger; and Jack Bobo, futurist and CEO at Futurity.

• Keep Calm & Carry On: The Essential Business of Agriculture

In this panel discussion, experts investigate how the current crisis is reshaping the agriculture sector. What permanent changes could COVID-19 create in how we source, produce and deliver food to market? Will there be a new appetite for automation and supply chain provenance?

Mary Shelman, former director of Harvard Business School's Agribusiness Program, moderates panelists John Young Simpson, president of Bluegrass Partners in Singapore; Ryan Quarles, Kentucky Commissioner of Agriculture; Mike Osborne, former president and CEO of Nutra Blend; and Kayla Price, technical manager of Alltech Canada.

• Planet of Plenty in a Post-COVID World

In the midst of this COVID crisis, the global agriculture community has carried on its essential work — rising with the sun no matter the circumstance. We have provided the security of certainty at a time of great uncertainty and, in doing so, have reshaped the perception of our industry and perhaps even the way we view ourselves. 

Dr. Mark Lyons, president and CEO of Alltech, shares his thoughts on how we can create a world of abundance post-COVID. How will we harness this renewed trust? Will the experiences of this time usher in a new approach to the ways in which we produce food, structure our supply chains and connect with consumers?

To access the Forging the Future of the Farm & Food Chain series on-demand, visit alltech.com/futurefarm. As Alltech has been closely monitoring the COVID-19 pandemic, an online COVID-19 resource portal has been created for customers and industry partners. 

This COVID-19 special series reflects the insightful, thought-provoking content that will be available as part of the Alltech ONE Virtual Experience beginning on May 18, 2020. The virtual program will include live-streamed keynote presentations and on-demand video content from some of the world's leading industry experts as they address the challenges and opportunities facing agriculture today. Learn more about the ONE Virtual Experience and register here.