[LEXINGTON, Ky.] — ONE: The Alltech Ideas Conference (ONE17), held May 21–24 in Lexington, Kentucky, will host a focus session specifically dedicated to the equine industry. Experts and enthusiasts alike will gather for intriguing discussions on innovations in the industry, from disrupting traditional nutritional and breeding practices to brand development.

“We believe it’s important for those in the equine industry to gather here, in the horse capital of the world, to be inspired to harness the disruption on the horizon for horse health,” said Dr. Pearse Lyons, founder and president of Alltech. “Our equine focus session will facilitate open discussion and drive disruptive thinking for the future.”

ONE17 equine focus session

• Disrupting Traditional Nutritional Practices: How do we rethink diet formulations for horses? When it comes to equine nutrition, how can we bring new discoveries and techniques out of the lab and into the mainstream?
• Using Enhanced Nutrition and Partnerships to Drive Market Share Growth: While others were cutting costs and cutting corners, find out how Gain Feeds harnessed innovation, research and traceability to set themselves apart with premium offerings and, in the process, became Ireland’s biggest selling feed brand.
• Thinking Differently: The Secrets Behind Growing the Iconic Coolmore Brand: Beginning from humble roots, Coolmore has grown into a premier global brand and a household name. Discover the secrets that contributed to building one of the leading equine operations in the world today.
• Breaking the Mold on Traditional Breeding Techniques: Hear from one of the pioneers of equine embryo transfer and surrogacy as she shares the lessons that were learned from these innovations as well as what other practices and methods may be on the horizon. What role does diet play? Have we overlooked blind spots that may present opportunities for disruption?
• Changing the Face of Breeding and Performance Through Genomics: Genetic testing is becoming more accessible and affordable with each passing year. What are some of the unexpected ways that DNA profiling is already changing our industry? Is it cause for concern, or is it cause for excitement?
• Driving Tourism in the Horse Capital of the World: When you close your eyes and think of Kentucky, what do you see? For many, they see rolling pastures, miles of fences and picturesque horse barns, thanks in large part to the work of Horse Country and its partners. Learn how these collaborations are built, what it takes to brand a region and build a revenue stream, and if it could work in your area.

For more information on the ONE17 equine focus session, visit http://one.alltech.com/equine.

ONE17 is approved for 7 ARPAS and 35 AAVSB RACE continuing education units.

Join the conversation on Twitter with #ONE17.

There’s a tremendous amount of money invested in silage, from growing the crop to storing it. Yet shrink on dairies ranges from 15 to 25 percent, if not more! This level of shrink can equate to a loss of 15 to 25 cents for every dollar invested in putting the silage up.

Where silage shrink occurs

The largest amount of shrink and reduction in quality seems to occur at the top of the silage pile. This part of the pile is the worst in terms of packing density. It’s also exposed to the most oxygen. This enables oxygen to easily penetrate the silage, creating an environment for molds and yeast to replicate, which will lead to deteriorated silage (aka, top spoilage).

Generally, top spoilage represents about one-third of what was once good silage. For example, 4 inches of top spoilage was originally 12 inches or 1 foot of quality silage. It is best not to feed the spoiled portion of the silage in order to minimize the risk of costly health and production challenges. This part of the pile, therefore, should be a major focus in terms of management.

Making silage is easier said than done and is much like piecing a puzzle together. Since there are so many pieces to the silage puzzle, it can be difficult. The key factors include making sure forages are harvested at the correct maturity and moisture, proper packing, excluding oxygen and managing the face at feed out. In terms of top spoilage, all these areas can be a factor, with packing density and excluding oxygen being most important.

Cost-effective ways to improve silage management:

• Silage packing density should be 15 lbs. DM/ft³ or more.
• Typically, a ratio of one pack tractor to one harvester will achieve 15 lbs. DM/ft³.
• Design piles to allow for more packing on the side or shoulder of the pile.
• Use a temporary cover overnight or in between any breaks in harvest.
• Utilize a mold inhibitor on the silage surface prior to covering.
• Cover the pile as quickly as possible once harvest is complete.
• Seal plastic edges and seams with gravel bags or dirt to prevent airflow under the plastic.
• Only unseal what you need for the day to limit the oxygen exposure of the silage.

Higher quality silage with lower shrink will benefit your bottom line. Given that silage is a major component of the cow’s diet and impacts the types and amounts of other ingredients in the diet, taking steps to improve silage management practices and specifically focusing on reducing top spoilage can have a big impact on reducing silage shrink and improving quality. There is a lot of money invested in putting up silage, so it is crucial to make sure that it is put up correctly to minimize shrink, retain nutrients and ultimately preserve that investment.

How many times have you heard a comment like: “Math is not for me. Music is what I want to do.”?

There’s a common stereotype that the arts and math exist in different realms of talent, or even different parts of the brain. However, historically speaking, arts and math have long been intertwined. The Pythagoreans of ancient Greece were the first researchers known to have investigated the expression of musical scales in terms of numerical ratios.

But, what is music, really?

One of the simplest, yet most accurate, definitions of music is: sound(s) organized with rhythm, melody and harmony, put together in a meaningful way. All three components — rhythm, melody and harmony — can be described by numbers associated with physical properties. You have probably heard of “harmonic frequency,” or “resonance.” These musical qualities are described using numbers with precise meanings.

If you are a casual listener, you’ve probably never realized that the mathematical properties of music have a significant impact on what you favor in terms of style.

That is where Tech Gnar — the undergraduate winning venture of the 2017 Alltech Innovation Competition — comes into play.

Tech Gnar is an application created by Western Kentucky University (WKU) undergraduate students Taylor Wathen, Zachary Wathen and Blake Knott. The app uses an algorithm to break down songs into numbers and correlate them based on which songs have previously been “liked” by the user. It uses this intelligence to then recommend songs with similar characteristics.

“It’s very hard to argue with math,” said Taylor Wathen.

The WKU team therefore believes Tech Gnar can beat (pun intended!) competitors’ recommendations with more fine-tuned suggestions for the user.

They are now on version number 771 of their app, and it is capable of filtering songs by instrument.

According to Taylor Wathen, Tech Gnar’s next steps include launching the website and mobile app as well as working in partnership with some record companies (mainly from Nashville) to come up with “perfect hit songs.” Furthermore, they plan to strengthen their digital presence through enhancements to their algorithm.

Before you know it, you could be listening to your new favorite artist, tapping your toes to the very beat that recommended it to you.

As the undergraduate winners of the 2017 Alltech Innovation Competition in Kentucky, the WKU Tech Gnar team took home $10,000, the same amount with which Dr. Pearse Lyons founded Alltech in 1980.

[LEXINGTON, Ky.] – Farmers are continuously adapting to changes in technology, markets and the weather — the constant unknown — all while working hard to ensure a future for their farm and to feed a growing world.

The Alltech “My Farm. My Future.” Facebook contest offered producers the opportunity to create a video that shared their farm’s story and their plans for the future for a chance to win a trip to ONE: The Alltech Ideas Conference, held in Lexington, Kentucky, May 21–24, 2017. The videos were judged differently depending on the country: some were publicly voted on via Facebook “likes,” while others were selected by a panel.

The global winners of the 2017 Alltech “My Farm. My Future.” contest are:

United States:

• Rhett Smith (citrus, grain and beef producer) from Sebring, Florida (Watch video)
• Tammy Wiedenbeck (grain and beef producer) from Lancaster, Wisconsin (Watch video)

• Lauren Neale (sheep and cattle producer) from McMinnville, Tennessee (Watch video)

Canada:

• Alison Blair (beef producer) from Pine Lake, Alberta (Watch video)
• Andrew Brekveld (dairy producer) from Thunder Bay, Ontario (Watch video)

Chile:

• Roberto Illanes (dairy producer) from Lonquén (Watch video)
• Fernando Peña (dairy producer) from Melipilla (Watch video)

Argentina:

• Grupo Chiavassa (dairy producers) from Carlos Pellegrini, west of Santa Fe Province (Watch video)

Peru:

• Carlos Tuesta from Granja el Tahuampal, located in Moyobamba, San Martín (Watch video)

Ecuador:

• José Alberto Sánchez Páez, Hacienda La Merced de Villota, located in Sangolqui, Pichincha (Watch video)

Mexico:

• Ricardo Murrieta (dairy producer) from Establo Agropecuario Cuatro Vientos, Sonora state (Watch video)
• Alicia Vera (beef producer) from Ahuatlán Farm (Watch video)

Costa Rica:

• Xianny Rojas (layer producer) from Avícola Las Palmas, located in San Antonio de la Cueva, Naranjo, Alajuela (Watch video)

El Salvador:

• Marina Rivera from Avícola Campestre, San Miguel, San Salvador (Watch video)

Malaysia:

• Wong Soon Ping, Kean Chuan Agritech (Watch video)

“In no other business is future-planning more important than in farming. Yet, at the same time, in no other business is it as difficult as it can be within agriculture with its myriad variables,” said Dr. Pearse Lyons, president and founder of Alltech. “We’re proud to salute these forward-thinking farmers for sharing their ideas and inspiring us with their stories of how they are ensuring the future of their farm and, indeed, all of our futures as a hungry, growing world.”

Registration is now open for ONE: The Alltech Ideas Conference, held in Lexington, Kentucky, USA, from May 21–24. The annual international conference draws more than 3,000 attendees from nearly 80 countries to network and discuss world-changing ideas. For more information or to register, visit one.alltech.com. Join the conversation online with #ONE17.

[LEXINGTON, Ky.] — ONE: The Alltech Ideas Conference (ONE17), held May 21–24 in Lexington, Kentucky, will host focus sessions specifically dedicated to health, wellness and food. Food business leaders, members of the medical community and the simply curious will gather for thought-provoking discussions ranging from disease-fighting strategies to consumer-driven disruptions within the food business.

“From issues such as Alzheimer’s disease and accessible, affordable medical care to ‘free-from’ food sales, disruption is rife and it will keep pressing forward, with or without us,” said Dr. Pearse Lyons, founder and president of Alltech. “ONE: The Alltech Ideas Conference is about equipping you to embrace disruption in such a way that you in fact become the driver of disruption in your industry. It’s about innovative, practical ideas and the inspiration to go out and make those ideas happen.”

ONE17 Health and Wellness session

• Disrupting the Medical Hierarchy: Could big expenses and long waits become a thing of the past? SuKarne disrupted medical care in Mexico, providing 6.5 million patients across three main campuses and 52 satellite clinics with accessible and affordable care. What could we learn from their model?
• The Zika Virus: Could we be using existing biological tools to tackle a global disease?
• Hide and Seek: How Do We Avoid the Disruptive Messages and Protect Our Health?: Information is everywhere, but what is true? How can we trust the messages coming from “big food companies?”
• India: Three Game Changers: India is a land of 1.2 billion people with massive opportunities yet major health problems. From two in a bed in maternity wards to a looming diabetes epidemic rooted in shifting diets that include more and more sugar, what can be done?
• Current Knowledge and Perspectives on Alzheimer’s Disease: Where is Research Taking Us?: Where has medical research taken us in the last 20 years, and what can we expect for the future?
• Are Hidden Food Sensitivities Disrupting Your Well-Being?: A new world of food sensitivities is changing the way people eat. What does this mean for the health and food industries? Is food the new medicine?

ONE17 Food session

• Gluten-Free, Dairy-Free, Soy-Free: Are These Diets Here to Stay?: “Free-from” food sales have skyrocketed in recent years. Is this a lasting trend, and what are the opportunities?
• Craft Beer Disrupting Supermarkets: Lessons from craft beer on how to stand out on crowded supermarket shelves.
• Disrupting the International Marketplace: Dean & DeLuca: What lessons can we learn from this international company disrupting the food chain?
• Supermarket Senior Center: The Millennial Perspective of Grocery Stores: What can supermarkets do to appeal to uninterested millennials?
• Barbarians at the Food Industry Gate: How will mergers and acquisitions in food affect you?
• Why Kitchen Tables Matter: The Lost Art of Eating: As consumers gain speed and convenience in their food choices, what’s been lost? Rediscover the hidden truths of the kitchen table and how they just might change how you eat your next meal.

For more information on the ONE17 health and wellness focus session, visit http://one.alltech.com/health-wellness, and learn more about the food focus session at http://one.alltech.com/food.

Register before May 1 to save $200 on your passport to innovative ideas at ONE17. ONE17 is approved for 7 ARPAS and 35 AAVSB RACE continuing education units.

Join the conversation on Twitter with #ONE17.

[LEXINGTON, Ky.] — Former Tesla Motors, Apple Computer and GAP Inc. executive George Blankenship will receive the Alltech Medal of Excellence during ONE: The Alltech Ideas Conference (ONE17) in Lexington, Kentucky, USA, held May 21–24. An annual event committed to inspiring innovation, the 33rd international conference is expected to draw crowds of more than 3,000 from nearly 80 countries for discussion of disruptive ideas in business, technology, food and agriculture.

The Alltech Medal of Excellence is Alltech’s highest accolade, awarded annually to someone of great accomplishment and leadership. Previous honorees include former U.S. Secretary of State Colin Powell and Norman Borlaug, the father of “the Green Revolution.”

Blankenship is receiving the Alltech Medal of Excellence in recognition of his ability to create unrivaled customer experiences with two of the most disruptive brands of our time: Apple and Tesla.

Blankenship pioneered Apple, Tesla and GAP’s retail philosophies, transforming the customer experience. At Apple, he crafted one of the most dominant retail growth strategies in recent history, growing brand loyalty and exponential profit. Then, at Tesla, Blankenship redefined the car buying experience, moving the Tesla brand into shopping malls, something never done before by a car manufacturer.

At ONE17, Blankenship will take the main plenary stage in Rupp Arena to inspire businesses to disrupt their industry and emerge as leaders.

Registration is now open for ONE: The Alltech Ideas Conference in Lexington, Kentucky, USA, held May 21–24. Visit one.alltech.com to learn more and to register. Join the conversation online with #ONE17.

[LEXINGTON, Ky.] — ONE: The Alltech Ideas Conference (ONE17) is gathering top business leaders for an inside look at how to create, and maintain, a successful company. ONE17, held May 21–24 in Lexington, Kentucky, will host dedicated sessions on three of the most critical elements of any business:

• Emerging markets
• Finance
• Innovation

“Businesses have the unique challenge of not only staying aware of market trends, but also staying ahead of them,” said Dr. Pearse Lyons, founder and president of Alltech. “ONE17 aims to give businesses the inspiration and tools to not only weather disruption, but to actively create disruption and emerge with an unparalleled competitive edge.”

Business discussion topics at ONE17 will include:

• Understanding the Indian Nod and Touch for Success: A land of 1.2 billion people is open for business. How do we break through the barriers to challenge the status quo?
• Vietnam: The animal feed market in Vietnam is expected to see a $10.55 billion explosion by 2020. Learn what opportunities are being created for emerging technologies and innovative practices in this disruptive industry.
• Russian Disruption: Import and export bans on Russia are having a significant impact on the global market. How do we keep the volatility from impacting profitability?
• Three Emerging Markets of East Asia: Between Cambodia’s economic potential, Mongolia’s steppes and pastures landscape, and Myanmar’s increasing openness to international trade, what opportunities will arise?
• Acquisition Lessons: Tap into new sources of finances and bonds, and learn how to cultivate better relationships with banks.
• Walmart: After disrupting the industry with an employee pay raise following five straight quarters of low sales, Walmart has caught the attention of corporate executives, business leaders and, most importantly, customers. How do you know when it is time to make a change?
• Little Box Stores with Big Ideas: Discover how one of Alltech’s recent acquisitions, Cowtown, has maintained constant growth over five years and has created a $20 million business. Learn how this small company disrupted the status quo by competing in a big-league industry.
• Great Britain: Life After Brexit: Now that Great Britain has disrupted the European Union, sending ripples throughout the world, what does Brexit mean for the future of science and business?
• Global Business Opportunities and Feeding 9 Billion People: How are food businesses preparing for and profiting from population growth? Who ultimately pays for this?
• The Pearse Lyons Accelerator and the Market for Ag-Tech: Alltech began The Pearse Lyons Accelerator in 2016, selecting 10 startups from 184 applicants to participate in a 12-week “business boot camp.” Discover the advantages of an accelerator program.
• Pitchfest: The Pearse Lyons Accelerator is highlighting innovation in the agriculture industry by bringing together the best food and agriculture ventures from around the world. What does this disruption mean for the future of agriculture, and how can you be a part of it?
• Who’s Who in the Zoo? Raising Money for Your Ag-Tech Startup: Where are investors putting their money? Learn about the trends in ag-tech, agri-investments and developing technologies.
• Kentucky is for Startups! Why Kentucky is the Right Place for Entrepreneurs and Startups: What does the economic landscape of agriculture look like?

[LEXINGTON, Ky.] — Immediately following Lexington Craft Beer Week, May 12–21, brewers and distillers who wish to stay relevant in an increasingly competitive and growing global market will have the opportunity to participate in an innovative forum for ideas.

ONE: The Alltech Ideas Conference (ONE17), held May 21–24 in Lexington, Kentucky, will feature a dedicated session on craft brewing and distilling.

Beverage experts from around the world will explore topics such as:

• Distilleries, the Belgian Way: Belgium has reintroduced a 16th-century spirit called genever. With the world thirsty for new spirits, should we actually be looking back in time for inspiration? How will a virtual tour of a Belgian distillery, The Belgian Owl, evoke new ideas for today’s producers?
• Moonshine: Learn how towns such as Gatlinburg and Pigeon Forge, Tennessee, have used the production of moonshine to attract tourists.
• Shochu: A century-old traditional sweet potato beverage from Japan, shochu has made its way to Hawaii. Will it remain a modest beverage product, or does it have the potential to disrupt the market?
• History in the Remaking: The Liberties, an ancient part of Dublin, is home to Guinness, George Roe Distillery and, soon, Pearse Lyons Distillery. Can we disrupt the industry while honoring tradition?
• Craft Beers Disrupting National Chains: How can craft brewers make their mark in the big box stores? How do you stand out in a crowd of more than 4,000 craft breweries in the U.S.?

Dr. Pearse Lyons, founder and president of Alltech, is no stranger to disruption. Inspired by the five generations of coopers before him, Dr. Lyons was the first Irishman to earn a degree from the British School of Malting & Brewing and is the owner of one of the only joint brewing and distilling locations in the world.

“Disruption will be key to craft brewing and distilling’s ongoing growth,” said Dr. Lyons. “We want ONE17 to be a forum for exchanging ideas and for being inspired to take the kind of risks that disrupt brewing and distilling as we know it today.”

Get in the mood for the discussion by attending the Alltech Craft Brews & Food Fest. Featuring more than 60 craft breweries and 240 beers, live music and local bites that will satisfy any craving, the event will run from 12 p.m. to 8 p.m. on Saturday, May 20.

Register before May 1 to save $200 on your passport to innovative ideas at ONE17.

Join the conversation on Twitter with #ONE17.

An interview with Dr. Karl Dawson

The following is an edited transcript of our interview with Dr. Karl Dawson, vice president and chief scientific officer at Alltech. For Karl’s full bio, click here.

Before you joined Alltech, you were head of the University of Kentucky (UK) animal science department for 20 years, and you still serve as an adjunct professor with UK. You have a unique insight from being in the private sector business as well as academia. How do we interest the next generation in ag science?

That’s a real interesting question because there’s been a gap develop between what we call agriculture, particularly animal science, and the technologies that are being developed today. As a scientist, I think the technologies are really exciting, but sometimes it’s kind of hard to get the next generation, particularly the people from rural America and agriculture, to get excited about the same things. We have a lot of unique technologies. We talk about molecular biology and the things we can see with molecular biology; most farmers I talk to, most siblings from farmer’s kids that are coming off the farm, do not have a good understanding of what those things are, so we have this gap that we need to fill.

What we’re finding is that often times just the university education is not enough to give them confidence and the ability to lead in agriculture through using these technologies. One of the things we are doing right now is looking at a lot of outside programs that go beyond their degree and beyond academic training to see how we can interest students in doing those things. It starts at a very young level. We have programs that are set up at the elementary school. On our staff in research, we have two liaisons that do nothing but interact with college, high school and elementary students to get them interested in what we’re doing in terms of science and how that can be incorporated into farm life.

Other programs that are very interesting are those that are competitive. We have an innovation program, where we have students build projects that will become a business plan themselves, taking technology and applying it to specific problems. It’s an outside-of-the-classroom activity that gets students excited. There is nothing like seeing them light up when they win an award for a project.

We have, at a higher level up, a career program. This is built around the idea that students who come out of college need that little extra boost and piece of information. We actually take students and embed them into the business situation and, in some cases, right on the farm so they get to know the animals and what the farm business really looks like. This is before they go out and try to set up their own business or work within a commercial business.

The take-home message is that we really need to give experience, hands-on experience outside of the classroom. That’s really becoming almost a requirement for our people as they move into our business.

That certainly makes sense. As a professor, and on the Alltech side as the head of our research program, are the up-and-comers that you’re seeing from an agriculture background, or do they come into agriculture by chance because of other things they are interested in?

You run into both kinds. I came up through the agricultural school system, so I’m used to land-grant universities and the kids that came from the farm. But I actually looked at the list of students that were competing in our Young Scientist awards, and I asked them: How many of you are from an agriculture background? Of the 15 sitting in the room, only two raised their hands. You know, the kids are gravitating to agriculture because they see some of the applications that can take place.

It’s almost reverse of what we think. We think about children leaving the farm and never coming back. These are students coming in from urban environments, from science environments, and wanting to understand what’s going on on the farm.

That’s encouraging and fascinating.

It really is. You think about that and it really reflects the excitement of agriculture research and application technology. I kind of coined a term I’m going to use in my presentation here talking about the “farmer technologist”; that is the kind of people who will probably be our leaders in the future.

Dr. Karl Dawson spoke at ONE: The Alltech Ideas Conference. Audio recordings of most talks, including Karl's, are now available on the Alltech Idea Lab. For access, click on the button below.

Beat heat stress

With the European summer only weeks away, it is time to start preparing management strategies for heat stress. This issue has traditionally been associated with the hotter regions in Europe, such as the Mediterranean. However, as climate change continues to impact temperature, European countries deemed to have a more temperate climate must also be aware of and prepare to take action against heat stress.

When cows are suffering from heat stress, there are several indicators that can be observed. Often, the first indicator is a reduction in dry matter intake. This can be followed by a change in behaviour, combined with quickened breathing and excessive panting. This leads to difficulties in maintaining efficient rumen function, which results in decreased milk production and longer periods between conception. The cow’s maintenance needs will also increase, as the animal can be at greater risk of contracting diseases, such as subacute ruminal acidosis and laminitis. All of these negative heat stress effects will lower a farm’s ability to maintain efficiency and profitability.

Don’t let your profits dry up this summer!

Follow these top tips to combat the effects of heat stress on your farm.

1. Water management

As temperatures increases, so does the cow’s water intake. However, a large volume of water is lost through increased urinary excretion, sweating and respiration. Therefore, water requirements for lactating cows can increase by 10 percent as temperatures move from 15 degrees Celsius to 26 degrees Celsius. The need for more water will increase as milk production rises and as temperatures rise above 26 degrees Celsius.

A cow’s water intake can be improved by:

• Locating water troughs in shaded areas.
• Ensuring there is an adequate supply of fresh water at the trough.
• Cleaning water troughs regularly.
• Providing sufficient space for the cow at the water trough; there should be a minimum of two linear feet (0.61 metres) per 15–20 cows.
• Cooling the water trough by adding shade.

2. Forage management

It is very important to identify forages that are highly digestible to use during heat stress. This will help maintain intake and energy levels. Ensure a forage’s quality is not compromised by managing the silage face to minimise secondary fermentation.

When packing the silage, make certain that it is tightly compressed and covered sufficiently to avoid spoilage. Remove 6–12 inches of silage from the exposed face of the silo on a daily basis. This will help to keep the silage fresh and will prevent heating.

3. Feeding management

As the temperature and humidity increase, cows will change the time they feed to a cooler period of the day. A greater proportion of the feed should be provided later in the day, when the temperature has dropped. This will help to avoid secondary fermentation and drive consumption.

Three to four hours after cows feed, they will experience excess heat production due to the digestion process. By moving the feeding time to later in the day, the cow will have the opportunity to digest the food when the temperature is cooler. This allows the increased internal heat production to be more tolerable for the cow.

At the end of each day, it is important to clean out feed bunks. This will help to keep the feed fresh and will reduce the possible effects of heating or spoilage as well as lower the risk of secondary fermentation.

For more information please contact acasey@alltech.com