What some may view as obstacles, Twig Marston sees as opportunities. The beef nutritionist from Hubbard Feeds joins to share his thoughts on the current state of the beef industry and why he is optimistic about the industry becoming more efficient and sustainable.

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

Tom:                          I’m Tom Martin, and for this latest conversation in our beef and dairy industry series, we’re joined by Twig Marston, a beef nutritionist with the Alltech division, Hubbard Feeds. Welcome, Twig.

Twig:                           Well, thank you, Tom. I’m glad to be here.

Tom:                          And let’s get this out of the way up front. I’m sure you’ve been asked this enough to roll your eyes every time it happens, but I’ve never met anybody named Twig. How did you come by that name?

Twig:                           My parents gave me that the day I was born. So, that’s on my birth certificate. And if you ask my mom and dad, if you ask them, “Hey, where did you get the name ‘Twig’?”, they’ll just laugh and never give you an answer. So, I have no idea where it came from. It’s definitely not a family name, but it’s one that sure stuck through the years.

Tom:                          Well, it’s a good one. It’s one that nobody will forget, that’s for sure.

Twig:                           It’s a little different.

Tom:                          So, Twig, your expertise is in beef nutrition, with focuses on improving the efficiency of beef production and increasing the demand for beef. So, let’s start with efficiency. What needs improvement in that area?

Twig:                           Well, I think, Tom, when we talk about efficiency, a lot of times, we’ll try to compartmentalize and look at, like, one phase of a calf’s life or one part of a cowherd — you know, pieces and parts. And I think, now and in the future both, we're looking more at a systems approach of, “Okay, if we change this and improve the efficiency of this part, if we interact with different parts of our production system — say, like the forage management or the grain management, along with the transportation management and the actual cowherd and the animals themselves — we can improve efficiency in a much better rate. Not better (just) in (terms of being) profitable or sustainable, but better in just everything that we put into the system.” And then, as we get along further and further, we can make more changes that will build on each other as we go.

                                    And so, we're looking for the intersections in the industry to make those. And I think, as we do that, one of the things that we do is in the system — I’m a cow/calf guy, so I like to look at, “Okay. How do I improve cow/calf efficiency?” And a lot of times, I’ll go to reproductive efficiency. And that’s intertwined with nutrition. And that's where my expertise comes in, is (in answering questions like), “How do we get cows in the right body condition score? How do we feed them the right trace minerals and vitamin packages? How do we give them enough protein that they can go out and efficiently harvest the forages that we make but, in turn, increase the reproductive efficiency, which actually gives us more sellable calves per cow exposed?”

                                    And then we take that even further as we wean that calf and go into post-weaning ownership and production. We look at, “Okay, how can we improve their rate of gain? How can we improve their feed efficiency?” And then we get to start finding things like genetics and all kinds of other facets of the industry that, you know — 20 years ago, we studied genetics, we studied reproduction, we studied nutrition. Now, we're starting to study all of them together. And together, we're making much quicker progress in increasing the efficiency and quality of our product.

Tom:                          Well, these are definitely the strangest of times, in recent decades, anyway. What's happened to consumer demand for beef during this pandemic?

Twig:                           When we talk about consumer demand, it shifted during the pandemic, but it stayed strong. And so, it’s changed from how people eat, or where people eat, or how they spend their food dollars, but one of the things that they've done to beef is they come back to beef time and time again as they look at the opportunities to include that as part of their meal, as part of the protein section.

                                    And I think the story, (over) the last 20 to 30 years, through different nutritional programs and different beef advertisements, has been the nutrient density of red meat. You know, what do you get out of red meat besides proteins? Zinc and iron and those things that help balance and make a good, healthy diet for the public. And I think, also, what we've seen over the year of the pandemic is changes in demand for exports, where our neighbors — whether they're across an ocean or connected to us on the North American continent — have continued to support the beef industry and their purchases of beef and beef protein products as we look out there.

                                    And so, as we look at the pandemic, one effect that it’s had (is) it’s changed the way we ate but also has not always changed it in a way that it’s hurt our business or shifted our business to other proteins. We remained strong throughout that. And I was just reading a forecast today that came out with numbers from November and December of last year, and they predict that in 2021, we're going to continue to increase the demand for beef and the beef products that we produce here in the United States.

Tom:                          The USDA is forecasting that meat prices will rise about 6.5% this year — more than double their usual rate. What's driving up those prices?

Twig:                           Well, several things are. One is they’ve just readjusted some of the numbers, inventory numbers, of the beef supply out there, and they have decreased not only the 2020 number of calves born in the United States but also the number of calves that were born in 2019. So, that's going to affect the number of cattle that we have available to market during the year 2021. Along with that, over the last 3 or 4 months, we've seen a steady increase in feed production costs. The price of corn, the price of soybeans — two of our major staples when we get to the finishing phase of the beef industry — have gone up dramatically during the last, like I said, 2 or 3 to 4 months, if we look back to those charts. And one of the things that tends to happen when feed prices increase is we'll have a lag in the cost of beef or the prices of beef, but then we'll see beef start to catch itself up with those higher prices. So, in the end, high feed prices produce high beef prices. And so, that will support those increases in beef cost that we see that will end up with the consumer.

Tom:                          Tracing those falling dominos backwards, we're now at the point of feed going up. What's driving that? What’s driving up the price of feed?

Twig:                           Several things are driving up the price of feed that we use in the beef industry. One is increased exports to foreign nations that want our grain supply. And so, they’re direct competitors with the feeding of livestock in the United States. Part of that is due to the supply that’s out there — the number of bushels that are produced not only in the United States but other countries as well — but also is the monetary policies of different countries besides the United States. And us devaluing our dollar through the last several months has made our products more valuable in the export market. And so, that's driven many, many countries to come to the United States and start to build their supplies to meet their demands and future demand from our grain supply.

                                    So, it's not just one thing. It's several things coming together. And it’s been very good if you're a grain producer. It's made your life a little more complicated if you're a livestock producer.

Tom:                          What about consolidation in the packing industry? Is that trend having any impact on pricing?

Twig:                           It has in the past, probably. I mean, there's no denying that we had more packers several decades ago than we do now. But really, the packer consolidation hasn’t changed much in the last 20 to 30 years, at least. The same big players are the same big players. Yeah, maybe some names have changed, or they’ve switched some divisions, or they've added to their companies, but we still have about the same number of large packers out there that we had before. There is some consolidation always going on in the medium-sized and small packing industry. And so, that will have some local and regional effects. But overall, I think consolidation doesn't drive it, except those companies now have different points of leverage as (they) look at supply and demand.

                                    I think really it gets back how many pounds of cattle are out there for the packers to harvest and how many pounds can they deliver out of their harvesting efficiency to the public and the products that they produce. And so, that pendulum swings back and forth between who has the leverage in the supply and demand markets out there, between the producers and the cattle raisers and those packers. And of course, there's times when one will have an advantage, and then that pendulum will swing, and the other side of the equation has an advantage.

And we've seen, since the pandemic — first, there was a fire at one of the major packing plants that reduced packing capacity. And then, with the pandemic coming, with COVID coming in and reducing the size of the workforce at times, we've seen a decrease in the ability to produce, and that caused the backlog (of) cattle. And so, that wasn't anyone's fault. It's just the way things happen. And so, now, we've had to live through that, and I think we're now getting on the front side of the whole packer supply. And so, I think we'll see a shift now, as we go forward. And we’ve seen that shift, I think, in the last month or so.

Prices may not have always been what producers wanted, but they did stabilize. And at times, we see some pretty bright spots. And then we look at futures and different abilities to manage our risk in the future, and we see some opportunities for some profits as we look out in the front months.

Tom:                          Okay. Change of subject. What trends are you seeing? What's happening with all-natural and niche market programs? What's going on there?

Twig:                           What we see out in the country is more and more interest in those.  They’re still a small but a growing part of the beef production systems. Producers are much more comfortable about what the rules are and the production practices that need to be put in place, the affidavits or certificates of production, to make sure the products meet specs and those kind of things. All those are becoming more and more acceptable — or at least knowledge about that, so you know where you're at, you know what your opportunities are on the production side.

                                    I think, on the other side, on the packing industry, the fabrication and the retail sales, they are finding more and more ways to identify their brands and to advertise and present those brands to the public, to show their advantages. And I think that part of these natural markets — it was kind of the chicken and the egg. Which one do you need first? Do you need more pounds of natural beef, or branded beef and a certain product, or do you need the market out there to pull that through? And I think we found that there's a balance there and that, now, the pull-through is becoming slightly larger every day. And so, we see more and more opportunities when we get to those different kinds of branded products that we can present to the public.

Tom:                          The new Biden administration is much more aggressive on the matter of climate change and reducing greenhouse gases that contribute to it. And I'm wondering: Do you see a role for the feed industry to play in that effort?

Twig:                           Oh, yes. I think we’ll be front and center in that opportunity. I think some can look at climate change and greenhouse gas production and environmental sustainability, those kind of things, and they can look at them as problems, or you can turn the table around and look at them as an opportunity. You know, what can we do if we're in the production system? What can we do to do that? Can we be more efficient in the production of the crops and the forages out there so that we have a large role to play in carbon sequestration back into the soil? Is there a way we can play a bigger part of the natural carbon cycle, where CO₂ or greenhouse gases are produced in our production system but we can return them back to the natural carbon cycle, back into a healthy soil, and start that cycle to where we don't have a buildup, or a dam, or a barrier from that cycle from taking its place?

                                    And so, as we learn more and more about how we can enhance those abilities, we can take more and more responsibilities of helping other industries out there that don't have that opportunity to enter the carbon cycle as easily as we do. And so, I see it as a great opportunity for us in the beef industry to help not only our country but the world get the control of climate control and of carbon production or atmospheric carbon and get it back into the soil. I see that as a major focus that we have in the future. And I see it as a huge business opportunity for the industry as well.

Tom:                          Well, Twig, are you seeing developments or trends in the areas of research and innovation that are especially interesting to you?

Twig:                           Yes. I like to keep up with journals and the research journals and see what's cooking out there, what the young minds and the old minds are putting together and how they build science and what science has to do with improving our product, the production of beef and the food that we provide for people.

                                    I mean, really, when we get down to animal agriculture, whether we’re in the beef industry or the swine industry, we’re in this business to feed people. I'm always interested in those opportunities where we can improve the quality of our product, improve the safety and wholesomeness of our product.

                                    I look for intersection. Some of the intersections that I'm quite interested in (are) the intersections between genetics and production — say, like nutrition or reproductive physiology. In genetics, we’re fine-tuning more and more of being able to predict what animals can do and what they can't do and then using that to enhance our production system so that we know how to feed this kind of cattle, where we can improve our feed efficiency with different types of diets that we might feed them. So, it's an intersection of different disciplines within the industry.

                                    The other part of research that I really enjoy reading is research that has nothing to do with beef. You know, we’ve got some exciting things that the world is learning about viruses and learning about climate, learning about social behaviors, learning about all those different kinds of things. And that's where we're going to find the intersections, I think, that advance science. You know, if everybody just studied beef, we’d have great beef, but we’d be leaving out other parts of our society that we can make improvements on. Maybe if we’d look at biosecurity and those kinds of things in the beef industry, we can use that biosecurity to predict our human population as well. And so, I always look for things within my realm, and then I try to reach out and look at things that are kind of off the charts and say, “That's pretty interesting stuff.”

Tom:                          Yeah. In a previous interview that we did, we heard about tomato farmers in England who figured out how to make their packaging, their crates, out of tomato vines, which was pretty interesting stuff. And that's kind of the thing that’s going on, isn't it?

Twig:                           Well, yeah. I mean, we’re finding different ways to prolong the shelf life of a product, to reduce the injury, so that we have less waste. You know, one of the big things in food production is waste, even though we have part of our population that needs more food that is not readily available to them. If we look at the amount of food that either spoils or doesn’t get transported right or doesn't get portioned right, we could capture that waste back and make our product more available and can get rid of some of the food deserts that we have out there across the world.

Tom:                          Have there been any recent tweaks or updates to the Blueprint feedlot or seed stock programs?

Twig:                           Oh, yes. That’s the beauty of the Blueprint program, is it's an evolving product line. We started out with basic cow mineral nutrition, mineral supplements that went straight to cowherds, and then we started kind of another set, for the growing and finishing phases of beef production. Over these last 6 months, we’ve stepped back and really looked at those opportunities, that the whole production system could benefit from the use of organic trace minerals, the use of feed additives like Bio-Mos 2 and Integral and some of those products that we know can really aid in the production of beef. And so, we started to incorporate them and looking at the different phases but then putting, like, a lifecycle into the product line to where it just all fits together.

                                    It’s been a great product and a program to work with. We’re getting some exciting results and great testimonials from producers that have been with us for 3 years (or have) been with us for 3 months, you know, about how well the product is used. That not only gives us or makes us smile about we know we have a good product, but it also stretches our imagination of, “Where does this need to go next? Where are we headed to? How can we make this even better?”

Tom:                          Well, you’ve mentioned opportunity a couple of times here, and I just thought we would wrap up by asking you, in a broad sense, what opportunities should producers be keeping their eyes on?

Twig:                           Some people call opportunities problems, and I try to always turn it around and look at problems and turn them into opportunities. But I think if I was a producer out there and I was looking for opportunities to stay on top of my game, the first thing is I would stay informed. I would watch the world, I would watch my business, and I would watch my community and try to learn every chance I could. I think being a lifelong learner is a very, very important part of being a successful beef producer and a successful part of the ag industry.

                                    And the other thing is to stay alert. I think one of the things that can happen to us when we're out there in the production phases of our industry is we've made a widget, and we just keep making that widget, and we don't think about the other opportunities that come along. And so, I think we need to stay alert and look at the different opportunities that come along.

                                    I mean, who would have thought that — you know, one of the things that we say about beef is (that) the only thing that we waste on a beef animal when we harvest it is the balls. We make some of the finest paint brushes in the world out of the hair that’s in the ear of a cow. We used to be used for almost all the insulin production until recombinant DNA was used to produce it artificially. I think we always need to continue to look at those opportunities of how we can better raise our product, how we can increase the value of our product, and what can we make of higher value that can better people's lives with what we do as beef producers.

Tom:                          Well, it's also interesting. It’s Twig Marston, a beef nutritionist with the Alltech division, Hubbard Feeds. Thank you, Twig.

Twig:                           Thank you.

Tom:                          Join us for the rest of this 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. Be sure to subscribe to Ag Future wherever you listen to podcasts. And I'm Tom Martin. We thank you for listening.

If we learned anything from 2020, it is that we cannot control everything. For instance, we can’t control the weather, but we can work to control the mycotoxin risk it presents. Weather is the main influencing factor when it comes to mycotoxin risk, leading to a variation in risk levels across the U.S. This year is no exception to that trend, with mycotoxin levels having a wide distribution in the U.S. corn harvest. Mycotoxins can be responsible for the loss of production and efficiency in our animals — a duo we are not interested in.

What are mycotoxins?

Molds and fungi on crops naturally produce mycotoxins. Mycotoxins are ever-present on-farm but can vary in severity based on feed sources, storage and growing conditions. The three most common types of mycotoxins include Aspergillus, Fusarium and Penicillium. Aspergillus is responsible for aflatoxin B1, which can be more abundant with increased drought stress and dry field conditions. Trichothecenes and zearalenone are related to Fusarium. Trichothecenes are common field toxins in grain and silage, and swine are particularly impacted by this mycotoxin because they are considered a more sensitive species to deoxynivalenol (DON). T-2/HT-2 toxins and other trichothecenes are the most toxic for most species, while ochratoxins and citrinin are related to Penicillium. When an animal consumes mycotoxin-contaminated feed, there is risk of reduced production, immune suppression and decreased overall efficiency.

Learn more about mycotoxins at knowmycotoxins.com.

2020 Harvest Analysis

Dr. Max Hawkins, Alltech’s mycotoxin and harvest expert, presented his analysis, giving an insider’s view on this year’s crop, during the 2020 U.S. Harvest Analysis.

Crops are influenced by weather as we go through the growing season, leading to regionalized mycotoxin risk based on weather patterns. The Corn Belt had moderate to severe drought conditions throughout the growing season, in addition to wind-storms, which also affected corn crops. The Eastern U.S. saw above-normal rainfall on heat-stressed and dry crops. It should be noted that while the overall risk is normal this year, where the risk is high, it is notably high. These risks can be manageable if we are able to feed the average, which is why we need to do testing to evaluate what the potential maximum levels are.

Mycotoxin risk breakdown by species:

The 120 corn samples that were analyzed by Alltech 37+ contained an average of 5.9 mycotoxins per sample, with 50% of these samples considered moderate- to high-risk and 50% low-risk. While corn in general is relatively low-risk, pockets of high-risk samples could be an increasing concern with lower corn yields. If we are not able to be as selective when feeding corn, we may get into feeding higher-risk corn, or higher-risk feed ingredients may be used to compensate for less corn in the diet.

• Swine

The mycotoxin risk for sows is moderate to high, specifically related to DON and zearalenone, both of which present risks high enough to impact sow reproduction and performance. Grow-finish pigs are also affected by DON, which can impact gains, gut health and feed efficiency.

• Poultry

Overall, the samples showed a low to moderate mycotoxin risk for poultry, with the risk increasing the farther East the samples came from. Compared to swine, poultry are projected to have a lower risk from DON, but the risk presented by mycotoxins is still high enough to impact gains/feed efficiency and gut health.

• Ruminants

The 273 samples of corn with a high moisture content (HMC) included an average of 6.1 mycotoxins per sample, creating a distribution of 60% low-risk and 40% moderate- to high-risk samples. On average, there is a low risk for beef and cattle; while the presence of mycotoxins has the potential to affect performance, overall, this risk is very manageable. Producers in the East and upper Midwest are projected to have the highest risk due to dry conditions followed by heavy rainfall.

The data from 2020 suggests much more prevalent and higher levels of aflatoxin B1, which should be of particular interest to dairymen. Dairy producers should monitor and test for mycotoxins in corn silage, especially if their operations are located in high-risk areas. Additionally, aflatoxin B1 can convert to aflatoxin M1, which can be excreted in the milk, leading to food safety concerns.

Managing mycotoxins

There will always be mycotoxins in feed, but knowing what they are and what risk level they pose is critical to mycotoxin management. The Alltech 37+ mycotoxin analysis test provides a realistic picture of the mycotoxins in feed ingredients or TMRs. This comprehensive test allows for quick diagnosis, effective remediation and planning for future control measures. To learn more about having a 37+ test completed on your farm, please visit the Alltech 37+ mycotoxin page.

Dr. Hawkins recommends testing each time you change your feed or introduce a new feed ingredient in order to properly measure your mycotoxin risk. Going forward, risk levels can change based on fermentation, and we need to watch out for “storage mycotoxins.” There have been forecasts of a dry spring, but the mycotoxin risk is fluid and always changing.

To watch the complete 2020 U.S. Harvest Analysis, click here.

Have a question or comment?

Evelyn Greene, president of American National CattleWomen (ANCW), joins to discuss her work uplifting the beef industry, promoting sustainable beef production and encouraging more women to carve out careers in the agriculture industry.

The following is an edited transcript of the Ag Future podcast episode with Evelyn Greene 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 for this first interview in a series about the ruminant industry, I’m joined from Auburn, Alabama, by Evelyn Greene. Born and raised on a farm that included a beef operation in the largest beef-producing county in Alabama, she has been managing her family farm’s row-crop and cow/calf operations since 1982 and has, for 25 years, been an advocate and promoter of the beef industry.

                                    Today, Evelyn is president of the agricultural grassroots organization American National CattleWomen, an organization with 27 state affiliates across the USA.

                                    Welcome to Ag Future, Evelyn.

Evelyn:                       Thank you so much, Tom, for having me on today. It’s a pleasure to be with you.

Tom:                          And first, tell us about the organization that you lead.

Evelyn:                       Yes, sir. The American National CattleWomen is a voice for women who share a passion for the base community with the focus of beef promotion, education and legislation.

                                    The American National CattleWomen’s association is a grassroots association with a tremendous history, with a shared passion and shared voice. We have a successful record of positively promoting beef and the beef industry. And in 1952, CattleWomen had the foresight to organize their individual messages into a strong national voice, which is now the American National CattleWomen’s association.

Tom:                          At Alltech, we talk often about our vision of a Planet of Plenty, our belief that agriculture has the greatest potential to shape the future of our planet. And I know that your organization also educates about and promotes the beef industry’s positive role and sustainability.

                                    Can you share with us some of the ways American National CattleWomen is advocating for beef producers?

Evelyn:                       Yes sir, Tom, I would love to share with you my visions on that. With ANCW, the American CattleWomen, as president in 2020 and now, in 2021, the promotion of our next year is going to be about the generation. And my theme has been “beef for generations,” and this theme merges with the Alltech vision of a Planet of Plenty. And (for) CattleWomen, our goal is to set the stage for providing a healthy, wholesome and high-quality protein for a growing world population, utilizing beef as our foundation.

                                    And beef contains high-quality protein with (the) essential amino acids needed for a growing human population. In addition, it is loaded with an abundance of nutrients that make our daily nutrient allowances. It is well-known for its supply of zinc and (the) essential minerals necessary to carry out our body processes and includes immunity as well as iron that is, essentially, especially needed for women, in our daily diet. Lean beef is a very wholesome, certainly tasty selection for feeding your family in this day and time.

                                    Our association works extremely hard in providing factual information about the beef and (its place) in the diet. Additionally, we deliver quality programs for women working in the beef cattle industry. One of our programs that we have highlighted in this series (is) our WIRED program; it’s called Women in Ranching Education and Development.

And also, our K-12 programs for youth, and this plays a significant role in the development of our next generation. We focus on both youth and collegiate (students) in the training. We have a collegiate beef advocacy program, and the work that each state affiliate plays in their local youth programs played back into the factor of this for the American National CattleWomen in being an advocate for our industry.

Tom:                          You know, Evelyn, you can’t talk about anything these days without bringing the pandemic into it somehow. So, let’s bring that into the discussion.

                                    Are strategies in play to get the meat-packing industry back in full force while, at the same time, providing a safe and healthy working environment for the people in the industry?

Evelyn:                       Tom, like all other major industries, the pandemic created chaos (for us) all across the U.S. Restaurants closed, reducing (the) consumption of beef while dining out. Consumers begin buying beef and meat from the grocery stores all over.

At the same time, when we transitioned to social distancing in our harvest facilities for the employees, safety broke our link in the supply chain. So, this link has been reconnected, and today, I believe it has made our supply chain, the beef supply chain, much stronger.

                                    And before the pandemic, we would have never ambitioned a collapse like we have experienced. But today, all segments recognize the possibility and have become very innovative and forward-thinking to continue what we do best, and that’s to provide high-quality protein for the table.

                                    The meat-packing harvest facilities were hit hard simply because of the volume of beef that must move through our facilities while maintaining a safe environment for the employees. So, our harvest facilities are essential, and their primary focus is to maintain worker safety. Without healthy employees, the supply chain stalls. And they are the bread and butter for our success.

They are working closely with the health officials, developing employee programs to meet employee needs during this crisis. And harvest facilities are now meeting the demands of harvesting cattle that are ready for the market and ready to eat.

Tom:                          Have you noticed any changes in beef consumption over this past year, during the pandemic?

Evelyn:                       Well, Tom, people must eat, so obviously, when grocery stores’ shelves were empty, people really struggled. But that was the same for all perishable foods.

And I believe it’s the greater emphasis we placed on how to manage the flow of perishable food, especially our meat products, in the future, as we problem-solve and evaluate the effective — and how it, how we handle this pandemic and have a food supply.

Tom:                          Meals at home: Is this an opportunity to get beef more present on the home menu?

Evelyn:                       Well, Tom, this is where the American National CattleWomen really feel at home. We have worked hard over the years to educate the family on safe and tasty food preparation at home. And in today’s lifestyle, this often includes quick meals for the family that provide high nutrition and nutrient-rich foods like beef.

                                    We have connected with collegiate groups all across the U.S. to train these young minds in how to prepare a quick, easy, nutritional beef meal for their families and for their peers on campuses or even at home, while they had to be at home during COVID.

Tom:                          Of course, COVID has really impacted in-person gatherings, and I’m just wondering if that’s having a big impact on national cattle meetings this year going to go virtual, or if there are plans to eventually gather in-person.

Evelyn:                       As we’ve seen this past year, we have had (to) transition into virtual meetings. The face-to-face meetings are happening in some parts of the country, where it can be done safely.

                                    Me and my husband recently attended the Missouri Cattlemen and Cattlewomen’s annual convention, and it was a face-to-face environment.  We did practice the social distancing and wearing our masks and sanitization for our hands. But I’ve also traveled to (the) Oregon Cattlemen and Cattlewomen’s convention and also Denver for meetings, and it was safe. I see no problems. We just made sure that we were doing the recommended safety social distancing and wearing our masks and sanitizing our hands.

And I believe we will continue to use a hybrid model of meetings, with some being face-to-face and others still being virtually, as we continue to work through this pandemic. Certainly, the implementation of the vaccine in 2021 will definitely help return to us a new normal.

Tom:                          The new Biden administration is moving pretty aggressively against climate change, with a variety of approaches to reducing greenhouse gas emissions. And just today, the day of this interview, General Motors announced that they’re going all-electric by 2035. And I imagine by the time that this podcast reaches our listeners, others will have followed suit.

                                    I wonder if you envision the beef industry supporting this drive to cut the American contribution to climate change.

Evelyn:                       Tom, you know, as we look forward, we are looking forward to working with President Biden and his administration as they recognize the positive role agriculture plays in addressing climate concerns.

                                    U.S. cattle producers are advanced. They have advanced technologies and genetics in grazing management to make their herds more sustainable in the world. And I think we appreciate the outreach and opportunity that we’ll have to provide feedback and demonstrating what U.S. cattle producers are, and they are role models for the globe and for sustainable beef production.

                                    And I think, today, it will be one of our benefits to be able to allow that, to be recognized as a positive role in agriculture. Most scientists recognize climate change as something that is very real. And I believe the beef industry and all of agriculture supports effective and realistic change that is balanced and well-thought-out.

                                    But however, when we make changes, legislations, laws, without fully weighing all the ramifications of those changes, it is very possible to do more harm to our society and future societies. We must realize that every action has a reaction. And sometimes, I look at legislation that has been written, the laws that are made, and statements made by politicians on both sides of the aisle and just sort of kind of shake my head in amazement.

(Using) logical and common sense while weighing the scientific facts is the best way to go, Tom. I’ve always believed politics has, sometimes, has a place but really doesn’t have a place, if that makes sense.

Tom:                          [Laughs] It makes sense. It makes a lot (of sense) to everybody, I think.

Evelyn:                       Yes. And when I hear some of the suggestions in climate legislation that are related to greenhouse gases, I’ve always said, “You know, be careful what you ask for, or you might just get it, and the outcome will be devastating.”

So, we have to be careful what we ask for. And the reason, you know, this is, we have — even like today, with the cattle grazing on grasslands that are not, they say, is not conducive to any other parts of the greenhouse, and we have to be careful with that.

These are valuable assets to our industry in a sustainable future, and the ruminant animals consume food products that are not directly consumed by humans. So, therefore, that converted that product to (the) tasty, edible beef that we enjoy.

So, we transition to the production of large qualities, you know, alcohols from fuel in our vehicles in the 1990s, and this process generated millions (of) tons of corn distillers grains. And without animal production, this organic material would be put into waste dumps. So, there is another way of looking at how this will be beneficial to our agriculture in the beef industry.

Tom:                          There’s a twist, or a wrinkle, whatever you want to call it, coming from across the Atlantic in an interview — in our previous interview, actually — about the European Green Deal and how that’s bringing changes to farming in Europe.

                                    We heard that there’s a push — in Europe, at least — toward changing diets to more plant-based versus meat-based. Do you see that happening in the U.S.?

Evelyn:                       This is a very interesting aspect, Tom, and I appreciate you bringing it to light, especially with me working with the beef industry. We must make sure that people continue to consume a healthy and nutritious, rich diet.

Much of the push for this in Europe, as well as the U.S. and other parts of the world, is based on false, opinionated and biased information, in my opinion. And I believe it was maybe, I believe, [Dr. Kim Polgreen] that said, “If we don’t eat beef, then the only role for cattle would be to (be) found in the zoo.” So there, again, if we don’t use cattle to convert non-edible products and possibly to put in a human diet, then we lose a tremendous opportunity to feed the world population.

I do believe that our generations to come (will) move into the future with food security, (and there) will be significant problems. And this doesn’t make sense, to take animal products off the plate. It doesn’t (make sense to eliminate an industry) that provides a nutrient-dense food when I face a depletion of food in the future.

If we thought about COVID and the creative problems that we have, we need to realize that there is no vaccine that will ever be able to overcome the devastation of food insecurity in the world. You know, the Green Deal is a great example of “be careful what you ask for”; the ramifications to society are great.

So there, again, I think we have to be mindful of what we are (serving) as nutritious, rich proteins in our diet, Tom.

Tom:                          Okay. Well, let’s come back to your organization and what it’s been about since 1952, really, and (you are) probably realizing it now in this era, and that is women taking more leadership roles in the beef industry. Is that happening?

Evelyn:                       Yes, sir. We’ve had women in agriculture all across the U.S., like you said earlier, in our 27 affiliate states. And women are playing many important roles in the support of food production and education for the global population. And women are rolling up their sleeves and getting to work on their farms and ranches all over the country and the world.

                                    United States Department of Agriculture statistics show that 44% of American farmers and ranchers are women, Tom. This — agriculture, in the process, has a $12.9-billion impact on our economy. Yes, women are very important in agriculture, I would say.

Many more women support the global food crisis through education and promotion. And the American National CattleWomen Association plays a critical role in both (the) production and promotion of the high-quality food protein of beef and cattle.

                                    The American National CattleWomen is, you know — we’re strong, enthusiastic women, and we’ll stand behind what we believe in. And a lot of women run ag operations, and we’re proud to say that, Tom.

Tom:                          What is your best advice, Evelyn Greene, for a young woman who’s interested in pursuing a career in the beef industry?

Evelyn:                       This is always one of my favorite questions to answer. I love working with youth and getting their minds going about the industry and what it means.

My foundation, it was filled with American values, like hard work and (the) importance of family, loyalty to God and our country, and a rugged determination to persevere. And to me, the beef community is a snapshot of all things that have made America great. And I have ultimately succeeded in the face of all kinds of adversity with my foundation, from my family farm, and that is how I decided to work in the beef industry.

                                    But a few pointers I always like to give would be to pursue an agriculture or animal science, meat science or business degree. Have some hands-on (experience in the) nature of instruction, and the need for networking as a skill, which then creates opportunity for future research.

                                    Develop a professional network. That’s very important. And I always say, “Do not box or step into your home county or home state; be ready and available to seek opportunity all over the United States.”

                                    Another aspect I always like to tell them (is) if you love what you do, then you will always want to go to work. And it is an amazing and rewarding adventure to be working with the Cattlewomen in this day and time.

Tom:                          That’s Evelyn Green. She is president of the agricultural grassroots organization American National CattleWomen, and she talks with us from Auburn, Alabama.

                                    Thank you, Evelyn.

Evelyn:                       Thank you, Tom. It was a pleasure being on today.

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.

Global animal nutrition leaders Alltech and DLG Group (DLG) are joining forces for a second time, with a focus on delivering greater profitability and efficiency to livestock producers in Scandinavia. Alltech and DLG are finalizing the purchase of Finnish company Kärki-Agri, a joint venture that will strengthen their delivery of innovative, field-proven animal nutrition.

This collaboration follows the successful 2017 joint venture undertaken by Alltech and DLG of AV Nutrismart Holdings, a premix business based in Orenburg, Russia. The companies will each hold a 50 percent share in the Kärki-Agri joint venture, located in Seinäjoki, Finland.

Kärki-Agri was founded in 1996 and specializes in serving Finnish cattle and dairy farms. Their offerings include animal health products, specialty feeds and feed preservatives. The company also opened a premix plant in 2015, where they produce custom feeds and Nutrilix specialty blocks.

“We are excited about the opportunity this will afford us to better serve our Scandinavian customers,” said Dr. Mark Lyons, president and CEO of Alltech. “This joint venture will once again enable us to combine DLG’s excellence in premix manufacturing with Alltech’s cutting-edge nutritional solutions.”

“We have been an Alltech customer for over 20 years and trust their technology,” said Antti Kuoppamaki, majority stakeholder for Kärki-Agri. “I know that Alltech and DLG share our commitment to supporting producers, and I look forward to the future success of the business through the collaboration of Alltech and DLG.”

“With this second joint venture with Alltech, we will strengthen our position and presence in Finland, which is located in a region that offers exciting opportunities,” said Jacob Holm Pedersen, CEO of the Vilofoss Group and Executive Vice President with responsibility for Premix & Nutrition at DLG. “The synergies created through this cooperation will give customers better access to products that, by optimizing feed efficiency, improve production economy and increase their competitive advantage.”

The tightening of global protein supplies is creating uncertainty for producers and the feed industry alike as to where this year’s protein supply will come from. Add to that the ever-increasing pressure on producers to meet the growing global demand for milk and meat while also reducing their environmental impact and remaining financially viable. While striking a balance between these seemingly conflicting goals may seem impossible, Alltech has released data from a new meta-analysis for ruminants that proves otherwise.

The results showed that Optigen®, a non-protein nitrogen ingredient, can replace vegetable protein sources and enable dairy and beef producers to simultaneously improve animal performance, reduce their carbon footprint and increase profitability. The new data from the meta-analysis examining the effects of Optigen supplementation in dairy cows is based on the results of 17 studies carried out in six different countries, while the beef study was based on the results of 17 studies carried out in nine different countries.

“The responsible sourcing of protein for animal feeds is a crucial global issue in the livestock supply chain, and the use of plant protein sources in animal diets can be restricted based on availability, price volatility and associated environmental impact,” said Dr. Saheed Salami, research fellow at Alltech. “These meta-analysis studies have confirmed that Optigen is a viable substitute for plant protein sources in ruminant rations, resulting in improved feed efficiency, profitability and environmental sustainability for dairy and beef production.”

Dairy research key findings:

• The use of Optigen in dairy diets resulted in a carbon savings of around 54 g of CO2-eq/kg milk.
  • When extrapolated to the annual milk output of the Dutch dairy sector, for example, this would be equivalent to a carbon emission reduction of 574,004 tonnes of CO2-eq. Such a carbon saving represents 10% of the entire reduction target for agriculture and land use sectors required by the Dutch government by 2030.
• Optigen partially replaced approximately 21% of soybean meal across all diets. 
• Dry matter intake (DMI), protein intake and nitrogen intake decreased through space “saving” in the diet
• Milk yield increased, and feed efficiency was improved by 3% in Optigen diets.
• Nitrogen utilization efficiency in dairy cows increased by 4%, thanks to improved nitrogen capture in the rumen. This translates to a reduction of the manure nitrogen excretion by 12 to 13 g of nitrogen/cow/day.
  • This data suggests, for example, that the use of Optigen could reduce the annual manure nitrogen excretion from Germany’s dairy sector by an average of 17,028 tonnes of nitrogen based on the annual milk output.
•  The environmental benefits Optigen brings are through the substitution of soybean and other high protein concentrates in combination with improved production efficiency.

Beef research key findings:

• The meta-analysis highlighted how the partial replacement of vegetable protein with Optigen exhibited a consistent improvement in the liveweight gains and feed efficiency of beef cattle.
• There was an 8% average increase in liveweight gain and an 8% improvement in feed efficiency with the inclusion of corn silage, enhancing the effects of Optigen.
• A simulation analysis based on these benefits indicated that feeding Optigen to 1,000 head of cattle with the goal of each animal gaining 440 pounds would:
  • Reduce time to slaughter by nine days.
  • Lower feed costs by $18,000.
  • Decrease the carbon footprint of the beef unit by 111.5 tonnes of CO2-eq, contributing to a nearly 2.2% reduction in the carbon footprint of beef production.

“Vegetable protein sources are volatile; they fluctuate in price and their nutritional composition is incredibly variable, while Optigen is the opposite and provides consistency in the rumen-degradable protein supply that is critical for rumen function,” said Dr. Vaughn Holder, ruminant research group director at Alltech. “These new meta-analyses on both beef and dairy animals show the depth of our research in both areas, as well as the versatility of the product across dietary raw materials and global geographies.”  

As a concentrated nitrogen source, Optigen takes up less space in the diet compared to other nitrogen sources, such as soybean meal and rapeseed meal, leaving room for more rumen-friendly materials, such as homegrown forages. This additional space can also aid in allowing more energy into the diet. In some cases, dietary crude protein levels can also be decreased, thereby increasing efficiency and reducing the risk of nutrient wastage. These studies reaffirm that feeding Optigen offers unique economic and environmental benefits to dairy and beef production and positively impacts our food supply chain.

For more information on Optigen and the meta-analysis data, visit alltech.com/optigen.

Minette Batters represents the interests of 47,000 members of the National Farmers’ Union of England and Wales (NFU) as the organization’s president. She joined the podcast to discuss protecting farmers through agricultural policy, farm innovations that will lead to more sustainable food production and why she is hopeful about the future for farmers.

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

Tom:                          I’m Tom Martin, and joining us from her farm near Salisbury, Wiltshire, for our Agri-Food Outlook series is Minette Batters, president of the National Farmers Union of England and Wales. Her organization represents the interests of 47,000 members.

                                    Greetings, Minette.

Minette:                      Hello.

Tom:                          So, let’s begin with a little bit of background. You grew up on a farm and were discouraged from becoming a farmer yourself. You went on to catering for a time, but as they say, you can take the woman away from the farm, but you can’t take the farm out of the woman. So, you returned to farming a couple of decades ago and you haven’t looked back. Can you tell us about that personal connection with working the land?

Minette:                      Well, I’ll try to sort of sum it out, really. I mean, I was brought up on the farm that I now farm on and live on. But my father was, as you say, quite opposed to women going into farming. But it was definitely something that I always wanted to come back to. And so, two decades ago, I did manage to get the chance to come back here.

We don’t own this farm here, which is quite common in the United Kingdom; we have a lot of tenant farmers, which are basically long-term farm business tenancies. And so, I was able to negotiate a new deal with my landlords, and that was basically about doing up some cottages in return for the land that went with it. So, that’s what we started with 20 years ago — very little stock on the place, no fences, no farm buildings, a lot of modernization needed.

                                    And I guess my background — I trained in London as a chef — it came in really useful because I was able to keep that business going, and that very much helped us reinvest in what was needed in the farm. And now, we have a herd of pedigree Herefords and pedigree Aberdeen-Angus, which will be a breed that’s well-known to you.

                                    And we have wedding venues as well, so it’s pretty busy here on the farm — and it’s a very different farm to the one that I took on all those years ago, and I’ve never regretted it; I never looked back. And (I’m), you know, living the dream, effectively, as they say.

Tom:                          And so, you bring to your role with the National Farmers Union experience on both ends of the supply chain: from farm to kitchen, to your work as a chef.

Minette:                      Exactly, a lot of experience. And I think those come in very useful now, really, for us as farmers and as a farmers’ union. We’ve very much been trying to make the case for farming policy here through the lens of food, through the lens of what we eat.

                                    We have a lot of people here in the U.K. — nearly 70 million people on a relatively small island nation — so it’s a very important food market, and my job, I guess, as the president of National Farmers Union, is to keep our farmers and growers here the sort of number-one supplier of choice to the U.K. market, both at retail and at home.

                                    So, it’s worked well, I think, for me to have a background, you know, (in) both ends of the value chain, really.

Tom:                          What are your priorities in your work with the National Farmers Union?

Minette:                      For us, it’s a very different time right now. We’re obviously leaving the European Union. We’ve left, effectively, and much of (our) trade with them has been important. We now are setting out on a very different pathway for agriculture.

                                    So, we’ve just had legislation passed here. The last agricultural act was in 1947, and then, in 2020, we had the second, effectively, agricultural act. So, that will create a lot of change for the farmers I represent.

And, of course, you know, leaving the EU was all about wider trade opportunities. So, the U.K. and the U.S., the U.K. and Australia, all the Commonwealth countries, obviously, those trade discussions are ongoing. So, for us, it’s very much looking to the future, the role of farmers in delivering on climate change.

I do think it’s an exciting time, actually, to be a farmer. The challenge of continually mining things, effectively, out of the interest in agriculture, where we can grow things in a sustainable way on the earth, not only in what we eat but how we live our lives, is a massive opportunity for farmers across the world. So, I’m hopeful.

We host the cup here in November (and) the most important (UN) climate change discussions, and President Biden is coming in. Obviously, the U.S. is back at the table. So, for us, it’s all about future policies for trade, for how we produce our food, and really making sure that our farmers are seen as the solution in climate change.

Tom:                          2020 was quite a tumultuous year, and all of that has remained with us as we begin 2021. And so, let’s begin with Brexit. I think you touched on a couple of these things, but the United Kingdom formally withdrew from membership in the European Union at the end of January 2020. And there were to have been negotiations on the terms of the future relationship between Britain and the EU, including trade and economic relations.

So, if you could, bring us up to speed on any agreements in areas that impact agriculture and food production and marketing.

Minette:                      So, trade with EU was always a really important thing to get agreed and to make sure that it is tariff- and quota-free, which it is. So, that has happened, but the EU has always been about the single market.

                                    So, what I mean by that is a comprehensive set of standards that are all agreed by member states on how we trade. So, we were our part of single-market and the customs union, which allowed us to trade, effectively, tariff-free.

                                    This is a very different trading relationship. It is a sort of traditional FTA agreement. There will be friction, (and) friction equals cost, so we do anticipate (that), and there is a level of friction and that level of cost. But what has been ratified here in the U.K. is being called the trade cooperation agreement between the U.K. and the EU.

                                    I think that will be, to a certain extent, an iterative approach. It is without a doubt going to change, and it’s the start of a new relationship. But, for us, it’s 500 million consumers on our doorstep. It remains our key export market — 95% of our goods go into the EU. And, of course, 40% of our import is coming from the EU.

                                    So, it was vital for both sides, really, that we agree (about) that new trading relationship. And as I say, we are now having trade discussions with other countries, the U.S. included. So, it’s a very different road that we’re on.

Tom:                          Climate change is on everybody’s mind right now. The EU Green Deal is a very ambitious plan to become the first continent in the world to become carbon neutral by 2050. Will Britain be a party to the Green Deal, and if so, what are the implications for farming and food production in the U.K.?

Minette:                      Well, Britain won’t be a part of the Green Deal, but it has set its own ambition and, indeed, legislated on that ambition with the Climate Change Act to achieve net zero by 2050. And for us at National Farmers Union, we see this as a real opportunity and, indeed, we set the marker down, if you like, to achieve carbon-neutral food production by 2040.

                                    Now, that was primarily because agriculture is a source of emissions — currently, 10% here in the U.K. — but it is also a sink. So, it has the unique capability that other industries don’t have of being able to do something about it.

So, we don’t believe we need to downsize livestock farming to lower methane. We believe that, with the right policies, we can farm smarter — (we can be) smart, farm more efficiently, decrease our food production footprint, but still be producing the same amount, or potentially more.

                                    So, we see climate change, for farming, as a huge opportunity to drive forward. So, that has been our focus. My focus, in particular, is making sure that my farmer members are not taxed in all of these.

So, I don’t think we’ll necessarily be in competition with the EU, but we share the same vision, and I know — you know, many farmers I speak to in the U.S., you know, they’re doing a lot on climate change. And I think the world’s consumers expect us to be able to get to a carbon-neutral position, but this is, I think, the exciting thing for agriculture: that we can produce things only in a sustainable way, whether biodegradable latex or whether massively reducing our methane. But, you know, we can do it in a way that others — other sectors, other industries — can’t.

Tom:                          I’m wondering if that imperative to become carbon neutral often drives a lot of innovation? I’m wondering what cool things you’re seeing happening right now in farming in service to meeting that goal?

Minette:                      Oh, you know, you’re so right. It does drive a huge amount of innovation. And we’re seeing now, here, the ability — tomato growers that are producing tomatoes are able to make all of their packaging out of the tomato vines, so you create a totally secular economy. So, the cardboard packaging is made out of the vine, and the film that goes over the top of it is made of the vine. And the good thing about that is, when you throw it away, the whole thing biodegrades.

                                    We’re seeing a lot of progress being made in natural fibers — the opportunities of growing milkweed, producing biodegradable latex, focusing on sheep’s wool to make tree guards. We have, in the U.K., often — and I’m sure you have got plastic tree guards that (are) just left lying around forever (and are) totally unsustainable, not biodegradable, and sheep’s wool is fantastic, going back into the soil and providing nutrients, and it biodegrades as well.

                                    So, we’re seeing enormous changes in innovations that are driving these, these new outcomes. And I think we’re only just touching the sides of it at the moment. I think the opportunities are enormous. We’ve got to make sure the value of all of these things goes back to the farm gate. I think, as farmers, we’ve always been very good at creating these massive opportunities, at lowering food prices. And then, of course, we see decrease, decreased value at about (the) farm gate. We’ve got to make sure that the value gets back to the farmer with all of these new opportunities.

                                    We’ve also seen, with methane reduction, we’ve seen enormous benefit with feed additives. So, feeding micro algae and things like that to dairy cows, lowering methane but keeping the same amount of milk yield — again, taking protein is being fed down, but with the right feed additives, keeping the milk yield the same.

                                    So, we see it as an exciting time and a real opportunity to influence (farmers) globally as well.

Tom:                          I guess where there’s a will there’s a way, isn’t there?

Minette:                      Yeah, exactly that, exactly that.

Tom:                          Minette, in an interview that you did for the BBC’s Desert Island Discs — and by the way, we recommend giving that a listen; just Google BBC Desert Island Discs — it’s mentioned in the interview with you that while 70% of British land is agricultural, many British citizens kind of feel estranged from the people who grow and produce their food. Does that mean there’s a need to improve that relationship in some way, and how would you do it?

Minette:                      There is a real need to produce — to increase, I guess, the relationship between producers of food and the people that consume it. And I think, in the U.K., we’ve seen a lot of people leaving the land and going into cities, into urban areas, and that has created many challenges.

                                    You know, we used to, in the summer holidays, which were long, that used to be sort of — people could go out and do the harvest and pick the fruits. And we drove everybody, effectively, into the cities to upscale, to get to university, to go away from those jobs. And of course, then, (we) became very reliant on a workforce that has to come in here. So, in all of that, we’ve created more and more disconnect from the land and from the food that’s produced. So, this is why we continue to talk so much about food rather than farming.

We had a big campaign last year (that) had the sort of best chefs in the country. We had Jamie Oliver, who’d be known to many. We have Raymond Blanc and others who were all talking about provenance, about the need to buy British, to buy local, and that was really successful.

                                    So, I think we need to be doing other solutions toward this, much more of that — really building the connection between provenance and health. I think we tend to talk about food, and we forget that, actually, we are what we eat. And COVID, of course, I think has really brought home to so many of us the importance of a healthy, balanced diet, of getting back, wherever possible, to eating whole food (and), possibly, less processed food, but eating whole foods with all the nutrient values that we need.

Tom:                          You mentioned COVID. In what big and important ways has the coronavirus pandemic impacted agriculture and food production in the U.K.?

Minette:                      COVID has been a massive, massive game-changer. And what happened was 50% of our market, our food market, is retailed by people (who), you know, go and buy their food, come home and cook it. But 50% of our market was out-of-home, so it’s food to go (to) restaurants, hotels, hospitality (and) sporting events. That would be a big part of the market.

                                    And of course, when we had lockdown in March last year, that market just stopped overnight. All our garden centers were shut, so for the growers that rely on Easter as a massive part of what the season is growing for — people plant their gardens up at Easter — they lost all of those opportunities.

                                    So, we saw some sectors (that were) really, completely obliterated. And the big challenge, I think, (that) we faced as farmers was the fact that we couldn’t furlough — in this country, we’ve been furloughing our workers, or paying for people to be out of work, and you know, big businesses (have) been able to lock their doors and leave them. You know, we had a perishable supply chain (and) couldn’t furlough our cows, couldn’t furlough our workers. And there were big losses, but it’s incredible how things have changed, and now, people are buying at retail very much how they would have eaten out (to cook) at home.

So, it is almost balancing out, and prices, at the moment here, across most sectors, are holding up, whereas in the beginning, we just saw enormous turbulence. We saw people panic-buying, so we saw a lot of empty shelves, and that created more panic. So, every time we go into a bit of a lockdown, then you see people panic-buying, and of course, that is disaster because the moment that starts, people just panic more.

So, it’s settled down a lot, but I think there’s been a lot of lessons learned on the back of COVID, and not the least that, you know, we shouldn’t take our food or our farmers for granted.

Tom:                          What about disruption at the border due to COVID-19 restriction? Does that remain a concern?

Minette:                      It’s created quite a lot of concerns and quite a lot of challenges with Europe, because we work on a sort of “just-in-time” sourcing, and trucks come in here, they load up and they go back out again. And there is, as I said at the beginning, the restriction there, so that’s not working quite as well.

                                    And, you know, when we get problems at the border — and we’re seeing, now, restrictions on people traveling in. That side of it seems to be working okay, but I think it just depends how things go as far as goods go and imports go. It just depends, really, what happens. I mean, there are problems, but they are not nearly as bad as they were. And hopefully, things can, you know, return to a level of normality. We’re seeing, now, the vaccination program getting rolled out. And I hope, by the summer, that we can have a sort of new normal for us to return to.

Tom:                          More than a million people signed a petition that demanded assurances that British standards will not be undercut in any future trade deals. What’s the larger story behind this outpouring of sentiment? What is the message?

Minette:                      This is a difficult one, really. We had to — as farmers, all of us produce to very high standards of regulation, whether that’s animal welfare, whether that’s environmental protection or food safety.

                                    And this is very, very different in America, where you have huge differences. You know, in California, you probably have higher standards than you have in many parts of Europe. But in the U.K. — that is, a smaller country — the laws on how we produce our food are very strict. And so, we’ve driven these high standards of animal welfare, which limits, you know, how many birds, say, you can keep in a shed, (or in a) pig cage, that you have to have windows in that shed. (The law) dictates that you have to have high security measures in place.

And so, our line was, you know, in trade, we are absolutely out for trading with the rest of the world, but we’ve got to try and have a common approach here that is basically fair. You know, it’s fair to farmers in other countries and fair to farmers here.

So, that was the whole reasoning behind it — because, of course, we had, in the run-up to Brexit, a lot of politicians saying the big cost of Brexit is (that) we’re going to get cheaper food. And our line was, actually, that job was being done. You know, we are very close to the U.S. — I think it’s the U.S. first, Singapore second, and U.K. third in (terms of the) affordability of food.

So, I think, for all of us as farmers, whether we farm in the U.S. or here or, indeed, in Europe as well, you know, we want to make sure that farmers stay in business and that we have fair approach to trade. And trade is a good thing for farmers across the world and, you know, just the farm in Africa and breaking to help African farmers trade.

So, we want to be trading tariff-free, without a doubt, but we want to try and have a common (and) fair approach to how we trade, and that really is what the petition was about. It was just really saying, “Do not undercut our farmers by tying their hands to the highest rung of the ladder and allowing imports in that don’t eat meat, the bottom rung of the ladder, which would just put our farmers out of business.”

That — that was really the driver behind that petition, and as I say, we had a million people, and so, that’s really just one in 60 people in this country saying that was what we wanted to see. So, it was one of the largest petitions ever, and it was really powerful.

Tom:                          Minette, you are quoted in an article for Southwest Farmer as saying, “The new year sees the government implement its own agriculture policy for the first time in 70 years. It will see a seismic shift in the way farming is supported with renewed focus on sustainable farming.”

So, I have a couple of questions around that. First of all, tell us about that shift in support.

Minette:                      So, this is very, very different to what we had before. Before, under European policy, the CAP — the Common Agricultural Policy — it was so much focused on an area-based payment, on a land-based payment. And that was really to keep food affordable to make sure that, you know, there was an investment in food production that stopped this thing (of) price spikes.

                                    Now, the future view is very much to invest in the environment, and it’s called the Public Money for Public Good. So, not investing in food production, but investing in environmental delivery. And this is a global first.

You know, agriculture bills don’t come along every day of the week. This is, as you say, the second one in 70 years. And it is really important to begin it right. Now, we’ve got very little detail on the table at the moment, but also, because it’s been developing what sustainable farming can look like and making sure that the investment is actually tied to food production, as well for what the market isn’t paying for.

                                    So, this is a very unusual and a time of enormous change for farmers over here, because, you know, in living memory, they haven’t seen this approach, and it’s a global first; I don’t believe there’s any other country in the world that has done what we are embarking on. So, it will be interesting to see how it works out. But we set an ambition with that “zero (emissions)” approach, and we really do want to be world leaders in climate-friendly farming.

Tom:                          In your mind, what does sustainable farming look like?

Minette:                      Well, what we wanted to do was very much focused in the field, into the soil. So, before, it’s been very much focusing on trees and hedges around the edges of fields or just being paid to have land. And our proposal is very much actually saying, “No,” you know, “we’ve got to look at right into the business, right into the soil.” A lot of farmers here now really recognizing that soil health is so important.

                                    And there are many different things that are needed in all of these, but I’d sort of pick out, you know, one area in particular, which has been around lowering our use of antibiotics in animal medicines to deal with antimicrobial resistance. And that’s been enormously successful, and we’ve done that by driving better awareness in farmers (about) more responsible use of antibiotics but also improving genetics and improving health status. So, if you have a healthier animal, you need less antibiotics for it.

And that, of course, is all very much part of delivering on sustainable farming that decreases the food production footprint. So, for us, it’s about really getting into the business of farming and producing food and the policies that we need rather than just focusing on paying people, which — our government was very clear (that) it was not just going to pay people to produce food; they wanted to know exactly what that return on the investment looks like.

And we’ve got a massive driver here of environmentalists who believe money should be spent on the environment. So, we really wanted to create this shared synergy (of) producing food, caring for the environment and doing more for biodiversity at the same time.

Tom:                          Well, Minette Batters, I’m very curious about you and your work and your excitement around it. What gets you up and ready for another day?

Minette:                      Well, representing 47,000 businesses means that you’re always on your toes. And it’s such a time of change over here now. It’s really hard to put it into words just how different this road that we’re on is.

                                    So, I feel enormous responsibility, I guess, for what I would call setting the foundation for the future and getting them right, so that my sectors, the farming (sector), can really have a thriving profitable future.

                                    So that, I guess, gets me up every morning. I also have two teenage children who like I have to say I can spend forever trying to get them up. So, that keeps me on my toes as well. And, of course, my farming business. So, I make sure that — we have, obviously, the beef herd here, and I do all the feeding and all the stock work at the weekend so that I get my hands dirty and I keep my feet well on the ground.

So, it’s a whole mix of things at the moment. And I enjoy traveling a lot all around the U.K., and of course, not — many people, you know, are being at home (right now), which is sad. You know, (there’s) a lot of process to it, but you’re not in front of the farmers that you represent. So, I’m looking forward — hopefully, this spring, this summer — to getting back out on the road again, too.

Tom:                          Minette Batters, president of the National Farmers Union of England and Wales, with us from her farm in Wiltshire.

                                    Thanks so much, Minette.

Minette:                      Thank you so much

We all know that 2020 proved to be a roller-coaster year for commodity markets, and as we have seen over the past number of weeks, 2021 appears to be following a similar track. Grain markets rallied through the end of last year, and due to the poor availability of supplies globally, prices are continuing to skyrocket. This is happening against a backdrop of a macro-environment impacted by a weakening U.S. dollar and China ramping up its soybean imports. Considering these factors, how do we address the key challenges of mitigating risk and remaining financially and environmentally sustainable while optimizing cattle performance?

Overcoming the protein challenge

To sustain profitability, dairy and beef producers need to examine their feed management and nutritional applications. By using good-quality forage, supporting rumen health and using a tailored ration formulation, producers can cut back on their losses and keep their operations running more efficiently — thereby resulting in potential cost savings. This organizational agility is of paramount importance to overcoming the protein challenge.

Forage quality

With the continual rise of corn and soybean prices, producers should make the most of cheaper high-fiber feeds, especially forages. Plan to make the highest-quality forage possible, since this is a major component of the slowly digestible part of ruminant diets. Forage is the most variable feed ingredient in terms of its digestibility and nutrient composition, and it comprises a greater proportion of the ration than any other feedstuff. High-quality forage is more digestible, so you will be able to feed more of it. Rumen health and productivity will improve with the use of high-quality forages, and as such, forages can influence feed efficiency in dairy and beef cattle through the maintenance of a desirable rumen environment.

Support the rumen

There are several elements to increasing feed efficiency in ruminants, but one of the most important is to use the rumen to its full potential by supporting the activity and growth of rumen microflora. This enables dietary nutrients to be extracted from the diet as efficiently as possible. The nutrients provided to the rumen microflora must be well-balanced in terms of their fermentable energy and protein supply. Fermentable protein nutrition must be specifically adapted to maximize rumen microbial population activity and growth, as different populations have different requirements in term of how nitrogen is supplied.

Wasted energy means wasted profits

For years, nutritionists have overfed crude protein to meet the amino acid requirements for their desired milk yield or daily liveweight gains. Besides the significant increase in input costs, this also results in poor nitrogen efficiency and, subsequently, higher nitrogen excretion, which is detrimental to both the environment and the producer’s profits. The dairy cow inherently suffers as a result of poor nitrogen efficiency, since excessive nitrogen is converted first into ammonia and then into urea — which is partially recycled, but the vast majority is excreted. Ultimately, there is an energy loss associated with this process due to the detoxification of ammonia into urea. This energy cost comes at the expense of productivity and biological functions. The energy required to excrete excess nitrogen in a dairy cow is equivalent to up to 2 kg (4.4 lbs.) of milk and can lead to:

• Body condition loss
• Increased blood and milk urea levels
• Issues with reproductive performance

Lower protein doesn’t have to mean lower performance

With the tightening of global protein supplies, producers may face a shortage later this year and will need to stretch their existing stocks. But what if lower-protein diets could be fed while still maintaining performance? The possibility to increase nitrogen efficiency using Optigen®, a non-protein nitrogen technology from Alltech®, pushes the boundaries of protein nutrition.

Nitrogen from Optigen is more efficiently captured by rumen bacteria and is transformed into additional microbial biomass — so, why couldn’t the total dietary nitrogen supply be reduced? Researchers from Penn State University1 have looked at dairy cattle ration formulation and decreasing the crude protein supply from 16.5% to 15.5% while increasing the forage quantity fed to cows through the introduction of Optigen.

In this study, Optigen partially replaced heat-treated soybean meal and canola meal. This resulted in:

• Better nitrogen efficiency (from 28.8% to 30.8%, respectively, in the control and Optigen groups)
• Greater milk production in the Optigen group (41.6 vs. 40.5 kg/day)

This resulted in an elevated income over feed cost of $0.16/cow/day.

When it comes to beef cattle feed rations, a recent meta-analysis2 highlighted how the partial replacement of vegetable protein with Optigen exhibited a consistent improvement in the liveweight gain and feed efficiency of beef cattle. The many positive effects included an average higher liveweight gain (by 8%) and better feed efficiency (by 8%), with the inclusion of corn silage enhancing the effects of Optigen. A simulation analysis based on these benefits indicated that feeding Optigen to gain 440 lbs. in 1,000 cattle would:

• Reduce the time to slaughter by 9 days
• Reduce feed costs by $18,000
• Support a reduction in the carbon footprint of the beef unit by 111 tons of CO2 equivalents

These studies clearly demonstrate how innovations like Optigen can make improved animal performance, reduced environmental impact and financial gains not only possible but compatible.

Optigen delivers consistency when you need it most

In a world of quickly evolving change and disruption, consistency can seem idealistic. However, for a high-producing dairy cow or feedlot animal, consistency in how we feed and manage them is crucial for them to reach their optimal performance and profitability. At Alltech, we have identified “the 7 Ps of consistency” that we associate with Optigen. Over the last 15 years, these “Ps” have evolved, and several of them have been reinforced during the global pandemic — for example, the importance of securing a robust supply chain for proteins and the ability to continue supplying producers and feed companies around the world in the face of adverse conditions. There was also a question: Would Covid-19 diminish the sense of urgency around climate-friendly food production? Recent policy announcements around the world reiterated the point that food systems cannot be resilient to crises such as the current global pandemic if they are not sustainable.

With radical increases in vegetable protein costs, global attention will focus on the inherent nutrient variability between consignment and place of origin. Optigen is a solution that provides consistency when we need it most — from helping producers reduce their reliance on protein sources that fluctuate in price or that simply aren’t in supply to ensuring consistent animal performance and overall production profitability.

In summary, there are ways to lower feed costs and sustain the profitability of your dairy or beef enterprise during the current protein challenge and beyond.

Here are six tips to help you:

1. Increasing prices and demand for proteins mean that close attention should be paid to the nutritional composition of vegetable protein stocks, which could vary in their consignment and place of origin and, as a result, put animal performance at risk.
2. Make the most of cheaper high-fiber feeds, especially forages, but ensure that those forages are high-quality.
3. Support the rumen and ensure that it is being used to its full potential. This will enable nutrients to be extracted from the diet as efficiently as possible.
4. Consider feeding balanced, lower-protein diets to stretch your protein supplies, which may be necessary in case of a shortage later this year.
5. Include Optigen in your dairy and beef cattle rations as a nutritional solution for lowering your dietary protein while increasing efficiency. The partial replacement of bulky vegetable protein sources with Optigen, a concentrated nitrogen source, also creates more space in the diet to increase the inclusion of cheaper home-grown forages.
6. Take this opportunity to look at how environmentally friendly the feedstuffs you use are, as protein sources can carry a high carbon burden if they are not sourced from responsible production, ultimately impacting the long-term sustainability of the operation.

References

1. Varga et al. (2009). Effects of Optigen® on milk production, N balance and diet cost in high producing cows. Unpublished, Department of Dairy and Animal Science, The Pennsylvania State University, University Park, PA, USA.
2. Salami, S.A.; Moran, C.A.; Warren, H.E.; Taylor-Pickard, J. A Meta-Analysis of the Effects of Slow-Release Urea Supplementation on the Performance of Beef Cattle. Animals 2020, 10, 657.

I want to learn more about how I can overcome the current protein challenge and sustain profitability on my dairy or beef operation.

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

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

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

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

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

                                    Greetings, Marianne.

Marianne:                  Well, greetings and good morning to you.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Marianne:                  Thank you.

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

                                    I’m Tom Martin. Thanks for listening.

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

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

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

The discussion focuses on five emerging trends and includes:

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

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

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

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

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

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

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

Alltech Global Feed Survey:

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

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

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

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

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

Women in Food & Agriculture Survey:

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

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

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

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

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