[LEXINGTON, Ky.] – As a global leader in animal nutrition, Alltech is proud to partner with companies that share its commitment to Working Together for a Planet of Plenty™. Today, Alltech announced it has acquired a majority interest in Agolin. Founded in 2006 in Switzerland, Agolin has developed and produced plant-based nutrition solutions that improve herd performance, profitability and sustainability, according to a 2020 meta-analysis* in the journal Animals.

Agolin’s high-quality essential oil blends are scientifically proven to optimize feed intake and performance, including improved milk and meat production*. Furthermore, Agolin^® Ruminant was the first feed additive certified by The Carbon Trust for methane reduction in ruminants (2018). Today, organizations such as Verra and Gold Standard are including it in their major international climate protection projects.

“Agolin’s essential oil blends are a complement to Alltech’s proven nutritional technologies, such as Yea-Sacc^® and Optigen^®,” said Dr. Mark Lyons, Alltech’s president and CEO. “Governments, consumer brands and retailers are making important commitments to reduce their environmental impact. These commitments rely upon farmers and ranchers, and we are dedicated to supporting them with the best available nutritional technologies to achieve more milk and meat while reducing their environmental footprint.”

The alliance between Alltech and Agolin will empower farmers and ranchers to reach their sustainability goals while also supporting the performance and profitability of the cattle in their herds and supply chains. The synergistic use of Alltech and Agolin nutritional technologies leads to benefits such as improved animal welfare, greater feed efficiency and conversion, enhanced milk and meat production, increased profitability, and a reduced environmental footprint, including a boost in nitrogen efficiency. The partners will also be exploring opportunities to develop new technologies that bring together the best of Alltech’s proven nutrition and Agolin’s essential oil blends. Agolin has a presence in Europe, Asia and North America. Alltech’s majority interest in the company will expand the availability of Agolin to additional markets.

"We at Agolin are delighted with this strategic alliance to grow synergistically through the added technical expertise and global reach of Alltech,” said Kurt Schaller, managing director of Agolin SA. “This represents a new era for our business, and we look forward to breaking new ground in our industry.”

Agolin focuses on research and development to produce and market innovative feed additives based on plant active ingredients, which are effective and easy to use. Its essential oil blends are backed by a strong quality management system (FAMI-QS), which ensures safety and guarantees traceability.

For more information, visit alltech.com/agolin and agolin.com.

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.

The European Union Green Deal is an ambitious plan to help Europe become the first carbon-neutral continent by the year 2050. Ciaran Black, an independent strategy and innovation consultant, discusses how farmers are adapting to eliminate greenhouse gas emissions, what new business opportunities are arising as a result of the consumer demand for product sustainability and what the implications are globally for more sustainable food production.

The following is an edited transcript of the Ag Future podcast episode with Ciaran Black 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, and I’m joined from Dublin, Ireland, by Ciaran Black, an independent strategy and business innovation consultant.

                                    Ciaran’s expertise is in leading new growth programs, creating new value propositions and challenging existing business models in large corporations as well as startups. And we want to get his take on the European Union Green Deal and what it means for food production and farming in the EU, as well as the implications for the global food chain in 2021 and beyond.

                                    Welcome to Ag Future, Ciaran.

Ciaran:                       Thanks, Tom. It’s great to be here.

Tom:                          And if you would, first, refresh us on the goals of the EU Green Deal.

Ciaran:                       Yes. The EU Green Deal is a very ambitious plan to become the first continent in the world to become carbon neutral by 2050. And, really, what it tries to do is decouple economic growth with a move toward greater sustainability and, really, the target of change recently to a much higher level — this 2050 target of carbon neutrality.

                                    And what we’re seeing is that, in the last 20 years or 25 years or so, we’ve seen a 25% reduction in emissions in Europe. But along that period of time was also about 60% growth in the economy, so the view is that economic prosperity and sustainability can go hand in hand. But the change here, really, is that the ambition of the target is much higher. So, in the next ten years to 2030, we’re looking to move from the position of around of a 25% reduction up to 55% reduction and then on toward full neutrality by 2050.

So, we’re really seeing a radical transformation of the economy and society in Europe.

Tom:                          What would be the consequences of inaction? Is there a sense of urgency?

Ciaran:                       Yes, there certainly is. I mean, I think, you know, most people and most countries recognize that climate change, you know, is a huge challenge for the planet, and it must be addressed. So, it’s not only Europe that’s pushing toward this level of ambition. We’ve seen China recently commit to climate neutrality by 2060, and I think, you know, President Biden already has signed back up to the Paris Agreement. So, I think we’ll see new targets on the way from the U.S. as well.

                                    And also, you know, in the private sector, companies like Microsoft and Amazon and Unilever are all setting themselves big targets in this regard. So, I think that the consequences of inaction are, on the one hand, trying to address really important questions for the planet, but also, there’s a competitive situation, whereby, if it’s inevitable that countries are going to be going in this direction, then delaying is not a good strategy. And also, that there are huge opportunities — if you take the first move and then start to develop new technologies and new approaches that will help meet those targets, then you’re in a much stronger position.

Tom:                          So, a goal of no net emissions of greenhouse gases by 2050. Is this viewed as a realistic goal by the European agricultural and food production sectors?

Ciaran:                       Well, I think there’s a little doubt about the direction of travel. You know, agriculture and food production, we want to become more sustainable and more innovative and produce more with less resources. You know, that’s good business, after all, so there is real interest in moving that direction.

                                    I think there is some skepticism around how fast the sector can move, and can it do these, kind of, levels of changes within a short timeframe. But I don’t see anyone that is necessarily opposing the goals; it’s more — it’s more the phase of change. And I think the real debate is around how much can be done voluntarily within the sector, and how much the legislation or regulation (will) push the phase.

Tom:                          What is happening? How is farming adapting to eliminate greenhouse gas emissions?

Ciaran:                       Well, in Europe — and the way it works is vast — the European Commission assessed these lofty ambitions for 2030 and for 2050, and then, each country, each member state, has to develop its own strategic plan in relation to agriculture. It’s called the CAP, the Common Agricultural Policy. It develops its own strategic plan about how it will transition to that objective. So, it means that each country will have its own individual and tailored plan for how the nation will meet those overall targets. So, it means that the agriculture companies within each country will have different sets of targets, but all toward this common goal.

                                    And I think there’s a growing awareness of, you know, how seriously Europe is moving toward this target and how they have to adapt their business toward that. So, I think every company in Europe that’s involved in the agriculture and food industry really understands that they need to adapt and are already progressing a long way toward being ready for that.

Tom:                          Well, a big, ambitious initiative like this, with targeted goals, can have a way of influencing the development of innovative new businesses. Are you seeing that happen at this stage?

Ciaran:                       Yeah, absolutely. I think what’s — as I mentioned with each of these strategic plans for each country, those start to have specific targets, and those specific targets drive specific innovation. So, we’re already seeing lots of activity around those, those areas.

                                    And another EU-wide basis and a huge amount of funding is going to go into incentives to increase the level of research and development and innovation across all of those sectors. So, we’re seeing a huge impact, but it’s very much driven around the specifics of what the targets are.

Tom:                          Ciaran, can you give us some examples of some of the new businesses that are emerging in response to the Green Deal?

Ciaran:                       Well, I mean, I think we’re still in the early stages, but in general, virtually all the new startups in the sector all have some kind of sustainability play. And it is right across the crops and livestock sectors, so we’re seeing that right across the board.

                                    And I think, really, what we’re seeing is that there’s a real mindset shift toward including sustainability in every decision that companies are making. So, that means that they’re really stitching sustainability into the value propositions that they’re developing. And I think we’re seeing the phase of that really gathering now, is people be can clearer and clearer about what they need to do to be able to meet these targets.

Tom:                          You mentioned earlier that a key goal of this strategy is to decouple economic growth from resource use. So, does that require a wholesale transition to renewable energy?

Ciaran:                       Well, the energy sector is a huge part of the emissions profile in Europe. So, about 75% of emissions all come from the energy sector, so it is key to the target, and this will mean much more renewable down the system, so a lot more green energy. And we’re also seeing a lot more electrification to move us away from fossil fuels as an energy source. So, things like, you know, electric vehicles moving away from fossil fuel as the source.

We’re also seeing that where electrification is not possible, a big drive for clean fuel, such as hydrogen, is every important. And overall, I think the energy sector itself has to really increase its efficiency (and strive for) a greater level of interconnection, integration and digitization of that. But it has been very clear that this sector was going to be the focal point for many years. So, I think there’s a huge amount of progress that’s already been made in relation to energy.

Tom:                          But we don’t get change of this scale and scope without debate, without controversy, without a lot of anxiety. Are you seeing those things emerge as the EU moves toward these goals?

Ciaran:                       Yes. So, certainly, yeah, you’re right, I mean, controversy is always going to be there with the level of transformation that’s there. I see the two levels. One is, you know, on the big picture, which is really to do with international trade, you know, I think (is) where the most controversial things would be — what’s called the border carbon adjustment, which is, you know, how much you can influence adding tariffs to imports that are coming into Europe that are of a lesser standard, in terms of environmental sustainability, than others. I think that would be very controversial and will have a real impact in terms of trade negotiation.

                                    Within the agriculture and food sector themselves, I think what we’re seeing is some discussion around initiatives like the increase in organic farming. There’s an objective to have 25% of farmland be organic by 2030. And (there’s) also a movement toward what’s called carbon farming, whereby the produce coming from farming is not milk and meat and crops; it’s about sequestering carbon. And, actually, how that works in practice is going to be quite controversial, and the degree to which the sector can make a transformation in that kind of fundamental sense, I think, is going to be quite difficult.

                                    And, also, I mean, I think there’s a push toward changing diets to more plant-based over meat-based diets, and I think that will be quite controversial, too.

Tom:                          Hmm. Interesting. The strategy calls for action to reduce the use and risk of chemical and more hazardous pesticides by 50%. How is this imperative, spurring innovation in pest control?

Ciaran:                       I think we’ll see a lot more innovation around integrated pest management. So, it’s not just the innovation around the pesticides themselves but, also, around the new innovative agricultural services that will, you know, monitor the growth of pathogens and, you know, help find exactly the right time when different pesticides should be used and how they’re applied.

                                    So, I think we’re going to see a much more integrated approach, which, rather than just one product, will hit a whole range of different pathogens. It will be a much more selective and intelligent use of those interventions. So, I think it’s going to be very interesting, but that obviously means that the use of data and services becomes much, much more important in the sector.

Tom:                          The plan also calls for reducing nutrient losses by at least 50% while ensuring no deterioration of soil fertility. But the plan also calls for reducing fertilizer use by at least 20%. What are the implications of this?

Ciaran:                       Yeah, those are pretty ambitious targets, but nutrient losses are bad for everyone, really — that, you know, the farmer loses, and the environments (do), too.

So, this is primarily around nitrogen efficiency, and this is quite a complex system, especially in relation to livestock farming. So, the implications are that we need to take a more holistic view; it’s not just about fertilizer itself. So, we need to have improved efficiency in areas like feed intake, make sure that that’s of high quality, and how the animal processes that feed internally is another area where we can innovate and improve efficiency. And then, also, how we manage manure and how we spread fertilizer on the land are also other areas that are important.

So, this gives, you know, a really significant scope to innovate across all the sub-systems, and the key, really, (is) to coordinate and integrate those approaches so that the sum of all those interventions delivers a really significant impact.

Tom:                          The strategy includes something called the “Just Transition Mechanism,” and between this year and 2027, this program is to pump billions in financial support and technical assistance to help those who are most affected by the move toward the green economy. Are farming and food production or elements of the sector eligible for this kind of assistance?

Ciaran:                       Yeah. I mean, the intention is that all sectors that are negatively impacted are eligible for this transition mechanism.

                                    So, in the case of agriculture, initiatives like I mentioned, around carbon farming, may help ease that transition. So, this will be a case where maybe a farmer who had traditionally been a dairy producer or a beef producer or going crops will find that situation where, because of the change toward a more sustainable future, might mean that it’s difficult for them to have an economic business in their traditional farming. So, they might migrate to things like carbon farming, which might be forestry, or different initiatives that will increase either biodiversity or the sequestration of carbon into their soils.

                                    So, mechanisms that will support that shift and that transition are certainly areas that are going to be very applicable to agriculture and food production. But there’s a lot of detail that’s still required to work out for that to work in practice. And I think this will take, you know, some quite considerable time before that becomes clear. But the intention is that the sector will be eligible for these mechanisms.

Tom:                          I saw that in detailing its Green Deal proposal on its website, the European Commission says the plan for making the EU economy sustainable involves turning climate and environmental challenges into opportunities. In what important ways can this be achieved by the food production industry?

Ciaran:                       Well, sustainability is a product attribute that customers want more and more. I mean, I think there’s a growing awareness of the importance of it, and customers are interested in that, so that’s nothing exclusive to the food and agriculture sector. So, the better companies are able to provide sustainability, the better it is for their businesses, so that’s where — that’s where the opportunity arises.

                                    Now, whether this means a widespread willingness to pay higher prices for food and produce remains to be seen, or whether there’ll be different mechanisms to support that. But I think the consumer preference is certainly there, and this creates an opportunity for producers to differentiate themselves in how they meet that. So, things like local sourcing of food and produce, you know, may increase opportunities for those local producers, etc.

                                    So, I think it’s not all about restricting practices; it’s also an opportunity to be able to differentiate and hold yourself up above competition, so there’s certainly lots of opportunities there.

                                    And also, on a more global basis, I think the global food industry will be demanding more and more sustainable produce, so if Europe is able to produce the products that fall into that category, well, then that’s good business for EU producers.

Tom:                          Is it relevant or important to the success of the EU Green Deal that, under President Biden, the United States has now re-entered the Paris Climate Accord?

Ciaran:                       Yes. I think it’s very important. You know, a broader coalition between major political powers and continents is going to be a very important aspect of meeting the global challenge of climate change.

                                    And in fact, a key component of the Green Deal strategy is what they call Green Deal Diplomacy, which is to try and get all major powers to help and support the drive toward greater sustainability, so that we can, we can meet those targets. And, you know, a key ally — having the U.S. be part of the Paris Climate Accord is going to be essential for Europe, so that they can move forward together to meet the targets, rather than having a more risky situation of playing this alone.

Tom:                          And how is this for you, Ciaran, in your line of work, of independent strategy business innovation consulting? This must be an exciting time.

Ciaran:                       Yeah, it certainly is. I mean, I think I focus on strategy, and especially around business model — and companies really need to reevaluate, actually, how they do business today and recognize that, in the future, this is going to be a pretty big transformation.

And I often think of it as, in 10 or 15 years’ time, we’ll look back, in the same as we’re looking back now — on “How did we ever do business before, without cellular phones or the internet?” — and we’ll be thinking around, “How did we ever make decisions on the business basis without building in sustainability into our overall evaluation?”

So, it’s very exciting, from my perspective, to be able to help companies advance those new opportunities or those new business models to avail of those opportunities.

Tom:                          That’s going to be fascinating to follow. And maybe we’ll check back with you down the road a little bit to see how things have progressed.

Ciaran:                       That will be great, Tom. I really enjoyed our chat.

Tom:                          Yes. Ciaran Black, an independent strategy and business innovation consultant based in Dunboyne, Ireland. We spoke with him from Dublin, and we thank you for joining us, Ciaran.

Ciaran:                       Thanks, Tom.

Tom:                          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 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.

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.    

Heemskerk and Alltech collaboration working towards a cost-effective solution for rising ammonia levels

[DIESSEN, the Netherlands] – The agriculture industry in the Netherlands has been heavily hit by demands to reduce nitrogen (N₂) emissions. Following a Council of State judgment, the Dutch government is now looking at how the agricultural industry can play a role in reducing overall nitrogen emissions, such as ammonia and nitrous oxide, from cows and manure.

Following last week’s declaration of a “climate and environmental emergency”, by the European Parliament, farmers and the agriculture industry can lead the fight against this crisis. Global animal health company, Alltech^®, has partnered with Dutch dairy nutrition company, Ingenieursbureau Heemskerk^®, to develop a solution. They are collaborating on a new technology, specifically designed to improve protein utilisation and reduce ammonia emissions in dairy cattle. Heemskerk intend to bring this product to the market in the near future.

“We need to ensure that we get the most out of the protein in our animal feeds and use the latest technologies to reduce agriculture’s ammonia emissions. Producing more and better quality food, whilst at the same time reducing waste, aligns with Alltech’s vision for a Planet of Plenty™,” explained Robbie Walker, business development manager, Alltech.

“Our partner, Heemskerk, is working to create a solution that can empower farmers in the Netherlands to make a real contribution to solving some of the environmental impacts created through agriculture while working towards new, sustainable dairy production practices,” added Walker.

An additional solution to treat ammonia in manure storage facilities is also being developed. Adding a feed solution to the daily ration of cows, coupled with a manure storage facility treatment solution, could potentially see a reduction of 38 kilotons of ammonia (NH₃) per year.

“Speed and agility are essential if farmers are going to have a positive impact in the fight to reduce nitrogen emissions,” said Eric Heemskerk, founder of Heemskerk. “By collaborating with Alltech, we are working to create a cost-effective solution to the ammonia crisis that can be easily deployed. Ultimately, the product we will be bringing to market is backed by science, and we look forward to empowering farmers to make a real difference.

By Victoria Robin

Farming is often a thankless job; the hours are long, the paycheck is not very impressive, and vacation and family time are frequently sacrificed. With the population expected to triple by 2050, farmers must now face the daunting task of feeding a rapidly growing world. But misinformation is spreading like wildfire, including false data claiming that agriculture — specifically livestock — is the biggest cause of climate change. So, how are farmers expected to feed the masses when some of the food they provide is under attack?

Dr. Frank Mitloehner, professor and air quality specialist at the University of California–Davis, presented on this topic at ONE: The Alltech Ideas Conference (ONE19), and his message was clear: agriculture and farmers are the solution, not the problem, and it is our duty to educate the masses with the truth about agricultural emissions.

What about fossil fuels?

“First and foremost,” said Dr. Mitloehner, “I do believe that climate change is happening.”

Dr. Mitloehner explained that companies producing and selling plant-based meats benefit from spreading the lie that agriculture has the highest global warming potential (GWP). Unfortunately, the real threat to climate change — fossil fuels — is overshadowed by the media’s war on livestock.

“Fossil fuels are the main contribution to man-made climate change,” said Dr. Mitloehner, noting that fossil fuels in the United States produce 11 percent of the total greenhouse gas emissions in the world. Animal and plant agriculture in the United States, on the other hand, produce only 1.1 percent of the world’s greenhouse gas emissions.

This stream of misinformation has spiraled so out of control, noted Dr. Mitloehner, that people are directing their frustrations toward the wrong culprit. How can we not only support the agricultural sector but also help clear its name?

Three truths about agricultural emissions

1)     The methane produced by livestock is vastly different from the greenhouse gases created by fossil fuels. Dr. Mitloehner broke down the creation of these emissions by livestock:

1. 1. Plants take CO2 from the atmosphere
   2. Cows eat these plants
   3. Cows belch methane
   4. Methane is in the atmosphere for 10 years before turning into CO2
   5. The cycle repeats

This continuous cycle helps keep the balance between the atmosphere, plants and cows. Alternatively, fossil fuels like oil and coal are taken from the ground, burned and subsequently released into the atmosphere without any sustainable contribution to the planet.

2)    Herd size has decreased over the past 200 years, said Dr. Mitloehner. Additionally, since 1975, the number of beef and dairy herds has decreased, which means that our methane emissions are also decreasing. In 1940, there were 140 million head of beef in the United States; today, there are only 90 million head. Notably, however, the same amount of beef (24 million tons) was produced in both 1970 and 2010, meaning that, over the years, we have begun accomplishing the same amount of beef with fewer cattle.

“This is thanks to improved fertility, health and genetics,” explained Dr. Mitloehner, who went on to argue that we should focus on better and more efficient livestock health than on livestock elimination.

3)     According to Dr. Mitloehner, there are two types of agricultural land. Two-thirds of the land can be defined as marginal land, which crops cannot be grown on for various reasons, such as poor soil or water restraints. As such, marginal land is used for ruminant livestock. The other one-third is arable land, which is ideal for crops. When others suggest that we halt livestock production, they are really suggesting the abandonment of usable land. With the population growing so quickly, Dr. Mitloehner asked, would it really be wise to ignore such a valuable resource?

“How can we feed three times the people (that currently inhabit the earth) in our lifetime if we aren’t using all the land we can to produce food?” he added. 

Agriculture ambassadors

To put it bluntly, agriculture has been the target of gossip; numbers have been skewed, media coverage has been exaggerated and farmers have been misrepresented.

“Unfortunately, for the longest time, this industry didn’t have data to show what their impact was,” said Dr. Mitloehner. “So, the notion was (that) you’re guilty until proven innocent.”

By utilizing Dr. Mitloehner’s expertise, however, we can become ambassadors of agriculture, farmers and the truth about agriculture’s contributions to climate change. With the population expected to triple by 2050, the question of how to feed the world remains — and we should thank our farmers for being part of the solution to that problem.

The building blocks of plant health and yield don’t start at the ground level; they actually begin underground, in the very material that ends up becoming soil. All healthy soils have three essential components: optimal nutrient availability; good biodiversity; and a balanced structure, with higher levels of organic content.

Plentiful and available nutrients

Healthy soils have a plentiful supply of minerals and other essential nutrients, as well as a balanced pH, making them readily available for uptake by the plant and offsetting mineral depletion by returning minerals to the soil though fertilization and decomposition. Factors like temperature and pH can greatly vary and reduce nutrient availability. In highly acidic soils, for example, phosphorus and calcium availability is poor, while nutrients like iron and copper are less available in soils with high alkaline levels. 

Maintaining biodiversity and building a strong biome

High-performing soils have a vibrant population of insects, worms and microbes. A strong microbiome is a miniature environment that harbors little to no pathogens and, instead, is rich in beneficial organisms that promote root and plant growth. Certain crop practices — such as heavy tilling, depending on soil needs — can have a harmful effect on soil biodiversity, resulting in the loss of these organisms and their myriad benefits and potentially allowing pathogens to get a foothold. 

Balanced soil profile

Balanced, silty soils with high organic content combine good aeration with excellent nutrient and water retention, requiring fewer costly inputs. Sandy soils may be well-aerated but can find it more difficult to retain water or nutrients. Clay soils, on the other hand, may be able to store more water and nutrients but are poorly aerated. Generally, a low organic content means that the soil is, overall, less fertile.

Healthy soils are beneficial to growers and lead to more efficiently grown crops. During the growing season, plants are susceptible to disease pressure and encounter various environmental stressors, such as heat, frost and drought — all of which could reduce plant potential and yield. Healthy soils, however, can minimize the effects of these stresses and mitigate potential stress-induced losses. These well-balanced soils are rich in organic matter and can provide much of the nutrition the plant needs, limiting inputs and their associated costs while increasing sustainability and profitability for the grower. 

Healthy soils are more environmentally sustainable, and they also represent a valuable revenue-generating asset — not only for current growers, but also for their successors. 

If your soil isn’t meeting this criteria for optimization, learn more about improving your soil health at www.alltech.com/crop-science.

I want to learn more about improving my crops and soil health.