To listen to our entire conversation with Paul, click on the player.

From fish to humans: Algae's impact throughout the food chain 

Luther:                        Paul Groenewegen is the director of innovation and nutrition at Masterfeeds, an Alltech company. He’s here to talk with us about how algae might transform the way people and animals obtain essential nutrients. What are the benefits of algae?

Paul:                            Well, it’s a great question, Luther. The main benefits of algae are to provide a very sustainable, renewable source of the essential omega-3 fatty acids we hear a lot about in the industry, in consumer press. The main essential fatty acid that we’re going after with algae is DHA. So, we hear about the omega-3 fatty acids that we need to increase our omega-3 fatty acid intake, but the true fatty acid we need to consume is DHA, traditionally consumed through fatty fish, marine fish.

                                      So, how marine fish get this DHA-enriched meat is by eating as they go further up the food chain, starting with algae, the DHA. The algae go into the tissues of one species of fish that’s consumed by another, all the way up to, for instance, having pieces of marine salmon that are high in DHA.

                                      We always say that, you know, our mothers always told us that it was good to have fish once a week. And I believe on our food guides — I know the Canadian food guide indicates — that we have to have a meal of fatty fish at least once a week, and that’s to get the DHA. That’s where we’re coming from, from an algae perspective. So now, we have a sustainable source of nutritionally enhanced food that provides DHA from algae.

Luther:                        What are some important ways algae production can disrupt the status quo?

Paul:                            The main way we’ve traditionally received or utilized DHA in the food chain is through fish oil and fish meal that were harvested from the ocean. Utilizing algae that are produced in a very controlled, sustainable fashion, we now have a renewable source of DHA to enhance food products through meat, milk and eggs that is not depleting world stocks of fish.

                                      That’s the true disruptor: How do we maintain world stocks of fish while producing these larger quantities of a very sustainable, very digestible, very good source of food that once fed to animals enhances the DHA content of meat, milk and eggs?

Luther:                        So, what you’re saying is, instead of going from further down the food chain, we’re going up to a source, and we can either consume that or —through feeding to other animals — consume it when we consume those animals.

Paul:                            Absolutely. As I mentioned earlier, fatty fish, marine fish that we consume to get DHA in our diets, they have to consume the algae. So, we’re just circumventing that, and now we can put DHA into terrestrial animals — layers, pigs, chickens, etc. — that we can then consume and have a DHA-enriched source of terrestrial food (i.e., meat, milk and eggs) that we traditionally haven’t had before.

 Beyond nutrition: Algae in energy and baby formula

Luther:                        Algae has been a buzzword in the biofuel industry. Can you give me some ways in which it is disrupting that industry?

Paul:                            Yeah. The key component is algae. There are thousands of species of algae that you can grow under specific conditions to harvest carbon dioxide, which the algae then convert into fats, which then can be harvested and used in biofuel. By utilizing algae, it does give us a renewable source of energy. Whether it’s economical or not at this stage of the game is a whole other discussion, but it does allow for sequestering carbon into a fuel source.

Luther:                        Fascinating. What are some other product applications for algae?

Paul:                            Oh, the product applications for algae are widespread, from food sources (that) different parts of the algae can be used and extracted for, from cosmetics to all different kinds of food sources.

                                      If we think about human infant formulas, algae have been grown for years to produce DHA that then goes into human infant formulas. And for those listeners out there who have young infants, if you do have some infant formula in your house, take a look at the label. You’re going to see DHA on the label. In most cases, that will come from algae.

Luther:                        What items out there can algae replace?

Paul:                            The main items that they can replace from a food perspective are fish oil, fish meal and some different types of oils.

                                    Obviously, algae can produce different types of oils at different levels depending on how they’re grown. And you can replace oils for cosmetic reasons. You can replace oils for biofuel reasons. You can replace protein sources if you grow algae to produce protein.

                                      Obviously, from a nutritional perspective, we can utilize algae to produce a number of different products that can then displace typical products that we use to extend the overall lifespan of our more traditional products: from an oil perspective, for instance, or from a cosmetic perspective. And we can continue to grow algae very quickly, very economically. And it’s very sustainable. And it’s a renewable resource. 

Growing algae 

Luther:                        Can you bring us up to date on the status of Alltech’s algae research?

Paul:                            Our algae research has allowed us to register the technology across the globe in a number of countries, allowing us to make very specific claims on the enhancement of meat, milk and eggs with DHA. Regulatory bodies around the world stipulate that we have to have efficacy trials. And all the research that we have done globally has pointed directly to the fact that when you feed All-G Rich® to chickens, pigs, dairy cows and a number of other species that we’re doing research on now that we do enhance the DHA content of the meat, milk and eggs that they produce.    

                                      We are also looking at positive attributes to animal health from a welfare perspective and just an overall health perspective in the animals.

Luther:                        What of the future challenges of growing algae commercially?

Paul:                            How we grow it is extremely important.

                                      People think of algae and see pond scum and layers of algae, or we hear about algal blooms in the Gulf of Mexico, for instance. That’s not the type of algae that we’re talking about.

                                      The big focus that we have now is growing very specific strains of algae under very controlled conditions to give us the very specific product we need.

                                      Algae are incredibly good at cleaning up the environment, and it just concentrates whatever contaminants you’re trying to clean up, and that’s one thing we’re not trying to do. We’re trying to grow algae very specifically to give us a very specific end product to enhance human food and animal feeds.

Luther:                        Are there challenges with the rising billions who are moving into the middle class (China, India, other parts of Asia, Africa) with the demand that’s going to be placed and meeting that demand in terms of production?

Paul:                            Oh, absolutely. And as the middle class continues to grow and as our world population continues to grow, we have to produce more food that’s very nutritious. And traditional global stocks of DHA through fish and fish oil are not only decreasing, but they’re not going to be able to meet the demands that are coming down the pipe.

                                      By utilizing fermentation technologies that allow us to grow algae in large quantities of very specific strains that produce very high-quality human food and animal feed technologies, that’s going to fill that gap as we grow up through the global population of the 6 to 7 billion; people are going to reach the 9 billion mark and are going to have that good sustainable food source as well.

Luther:                        What are the new markets (you’ve addressed some of those) for algae that it’s either disrupting or it’s starting from scratch or are new markets that it might be emerging into?

Paul:                            What we see is, we can utilize these technologies through algae. The biggest one I would say is functional foods and enhanced foods.

                                       At Alltech, we’re about enhancing food to better people’s lifestyles down the road and utilizing algae to produce functional foods for infants and the elderly.

                                      There are also some applications from a DHA perspective looking at different health conditions that, as we improve our human health, it’s going to have a positive impact on the health care system so we can utilize these technologies to have an overall benefit to society.

The health benefits to algae 

Luther:                        You’ve touched a lot upon DHA and its definite health benefits. Are there any specifics that DHA actually addresses in terms of our health, that it promotes health, or it may be a condition that it helps to treat or to improve?

Paul:                            We know that DHA is required in infants for brain development.

                                    If we think about our brain, it’s a very fatty substance, and we require a lot of DHA fat in our brain for membrane integrity. So, as young children are developing, they require DHA in their diet to develop the brain. There are cardiovascular issues in adults, there are eye issues, and DHA has a positive impact.

                                      I think from a sports perspective, concussions are a big concern in football and hockey. Being a Canadian, yes, hockey — we follow it very closely. And knowing that a lot of sports players run into concussion issues, I truly believe that utilizing DHA for sports injury repair is something that’s coming down the road as well.

                                      Just think about it: You get a concussion, your brain is damaged. You need to replace and rejuvenate the membranes of your brain. Some of the research is showing that this is going to have a huge impact.

                                      So, it’s brain development in human infants. I believe there are impacts on brain repair through sports injuries or automobile accidents or whatever injury. People fall, and they hit their head sometimes. So, there’s an application there, as well as cardiovascular disease. That’s all part of the omega-3 concept and increasing our omega-3s and overall improving human health.

Luther:                        What opportunities are there on the horizon? What do you see either today or tomorrow or maybe an interesting fact we haven’t touched upon when it comes to algae?

Paul:                            The biggest impact we’re going to have is: How do we produce large enough quantities at economical rates and then have those technologies registered to be used for animal and human food products?

                                      Our regulatory bodies have to look at these conditions extremely closely so that we can move fast enough so that these technologies can replace depleting stocks of the traditional feed stocks or food stocks that we have to meet the demands of the growing population in the world. So, that’s going to be the biggest roadblock: How do we scale up production fast enough and get acceptance through the industry to utilize new technologies? We have to adopt these technologies not only from a regulatory perspective, but from an application perspective as well.                  

Luther:                        And, finally, bringing this back home, how do algae affect the average consumer’s kitchen table? You’ve talked a lot about DHA. Other than just DHA, are there other ways that it’ll affect the average consumer, their kitchen table, their health, the food they eat?

Paul:                            Yeah. By enhancing the food that consumers eat, we know we have a very safe supply of ingredients, low in contaminants. Global regulatory agencies and governments around the world are watching the food we eat more and more to make sure there are no contaminants in there.

                                Utilizing a technology like algae that’s grown under very specific conditions allows us to produce a much more consistent and much safer human food product.

                                As well, there are potential attributes not only looking at the fatty acid component of algae, but maybe some of the other structural components that are coming down the pipe that we can say, by utilizing the structural components of algae, the carbohydrates in algae, the protein in algae, we can enhance our overall diet, broaden our spectrum of nutrients and ingredients that we consume to give us a healthier population.

Luther:                        Paul Groenewegen, director of innovation and nutrition at Masterfeeds , an Alltech company. Thank you for your time.

Paul:                            Thank you.

Paul Groenewegen spoke at ONE: The Alltech Ideas Conference (ONE17). To hear more talks from the conference, sign up for the Alltech Idea Lab. For access, click on the button below.

On long, hot summer days, at family celebrations and on national holidays, there’s nothing better than finishing off the day with fresh-from-the-cow, homemade ice cream.

Alltech territory sales manager Scott Holloway, who grew up in Bowie, Texas, has fond memories of his great-grandmother Ineta Wood’s ice cream, made fresh with milk from their family dairy. Scott’s family continues to use Grandmother Wood’s recipe for every summer holiday celebration, from Memorial Day to the Fourth of July to Labor Day, and especially for family birthdays. Even friends of the family expect it to be at every gathering!

“I remember, growing up, my mother making it, and the sound of the electric freezer running in the kitchen,” said Scott. “The best part is licking the paddle after the ice cream is frozen. Now my kids enjoy doing that, just as I did.”

Today, the Holloways have an old White Mountain hand-crank freezer that makes the magic happen. He says it’s fun to use, even though it’s hard work, and the end result of  rich, creamy ice cream is worth the effort. Over the years, the family has experimented with delicious changes on the basic recipe. Scott’s favorite flavor is chocolate, although his grandmother, Grandma Kay, makes an excellent Butterfinger recipe that is a family favorite.

Scott says that the best part about the ice cream was always the fresh milk used from their own family dairy herd. His grandfather started the dairy in 1971, when they milked about 150 Brown Swiss and Holstein cows. Scott’s father and Scott himself both came back and worked at the dairy, too, until they sold in 2014. Now they enjoy the family’s ice cream recipe using store-bought milk, but they cherish the special memories of when the milk came from their own cows.

Grandmother Wood’s Homemade Ice Cream

You’ll need an ice cream freezer with a 1-gallon freezer can for this recipe.

4 eggs

2 cups sugar

3 tablespoons flour

Dash of salt

1 quart whipping cream

1 tablespoon vanilla extract

Milk (about 2/3 gallon)

Mix 1 cup of sugar, flour and salt in a microwave-safe bowl. Whisk about 1 quart of milk into sugar mixture. Microwave for 3 minutes, then whisk. Microwave again for about 2 minutes.

While cooking sugar mixture, beat eggs in a separate bowl. Beat ½ cup of hot mixture into eggs and then quickly beat eggs into the rest of the hot mixture. Microwave 3–4 minutes.

Chill in refrigerator.

Once chilled, place in a large mixing bowl. Mix in the remaining cup of sugar and vanilla extract, then add whipping cream. Stir in milk to fill bowl. Pour ice cream mixture into freezer can and add more milk until can is filled. Freeze according to freezer instructions.

Have a question or comment?

The Great Green Getaway: Alltech & KEENAN launch sweepstakes for U.S. dairy producers

Three winners will receive trip for two to Ireland for the week of St. Patrick’s Day 2018

[LEXINGTON, Ky.] – Ireland is known as “the land of a thousand welcomes,” and staying true to its roots, Alltech is upholding the enduring tradition of Irish hospitality by launching The Great Green Getaway. In partnership with KEENAN, an Alltech company, maker of the “Green Machine” mixer wagon, the sweepstakes invites American dairy farmers to enter for the opportunity to win one of three travel-expense-paid trips for two to Ireland in March 2018, coinciding with St. Patrick’s Day.

The tour destinations include a “how it’s made” tour of the KEENAN production facility in Borris, County Carlow, Ireland, a guided VIP experience at the new Pearse Lyons Distillery (opening summer 2017), visits to a host of high-performance Irish dairy farms and St. Patrick’s Day celebrations in Dublin City Centre.

“We are proud to work with dairy farmers around the world and provide technology to increase on-farm productivity and maximize feed efficiency,” said Robert Walker, chief executive officer of KEENAN. “We are looking forward to welcoming the sweepstakes winners to Ireland to show them our innovations while also celebrating Irish traditions.”

The sweepstakes opens June 28, 2017, during National Dairy Month, and the winners will be announced on Oct. 7, 2017, at World Dairy Expo in Madison, Wisconsin. The sweepstakes is open to U.S. dairy farmers who have 50 cows or more and are over 18 years of age.

For more details and to enter The Great Green Getaway sweepstakes, visit http://go.alltech.com/greatgreengetaway.

Nikki Putnam, registered dietitian nutritionist and nutrition solutions specialist at Alltech, compares cow’s milk to other milk alternatives and explains why cow’s milk still reigns supreme nutritionally.

Once, milk was a beverage made only by dairy cows. But a walk into the "milk" section of today’s supermarket would suggest otherwise.

With a growing selection of milk alternatives made from soy, almond, rice, hemp, coconut and cashew, consumers have become increasingly confused by the health attributes touted by both milk and milk alternatives.

While these plant-based products make up less than 10 percent of milk sales, they are gaining ground. Even popular coffee chains have hopped on the milk alternative train — will your mocha be made with 2%, 1%, nonfat…or soy, almond or coconut milk?

Plant-based milks have been perceived, or sometimes advertised, as healthier alternatives to dairy, but that’s not always the case. Milk alternatives were created to accommodate consumers who have an allergy, are lactose intolerant or have vegan dietary restrictions, not because they are nutritionally equivalent or better.

Check the (nutrition) facts on the milk carton 

Milk alternatives, with the exception of soy milk, have considerably less protein than dairy milk. Although many of the plant products fortify their beverages with additional nutrients, they also have a long list of added ingredients, including sugar, salt and thickening agents.

The 2015 Dietary Guidelines Advisory Committee identified low- and fat-free dairy as part of a healthy diet. With the exception of fortified soy milk, the same cannot be said for milk alternatives, which lack the quantity and quality of nutrients milk has, including vitamin D, calcium and potassium.

Milk, yogurt and cheese are naturally nutrient-rich foods that provide many essential nutrients that contribute to good health at all stages of life. Milk is a natural source of calcium and vitamin B12, riboflavin, phosphorus and potassium. It also contains smaller amounts of other nutrients including vitamin A, other B-vitamins, vitamin D, magnesium, iodine, selenium and zinc.

Dairy foods are also excellent sources of high quality protein that contain essential amino acids, which the human body cannot synthesize itself. ¹  

What type of milk is best for toddlers?  

Cow’s milk is not recommended during the first 12 months of life. However, fortified cow’s milk is an important dietary component of a toddler’s diet because of its high-quality protein, calcium, and vitamins A and D. Calcium is involved in bone growth, tooth development, and muscle contraction, and it may play a role in the regulation of blood pressure and body fat.²  

One study showed that children who consumed milk with the noontime meal were the only group to meet or exceed 100 percent of the daily Dietary Reference Intake for calcium (i.e., 500 to 800 mg).³ Two or three servings of milk or dairy products per day are recommended to meet these requirements.

What's in your glass? 

This chart from National Dairy Council^® is a great at-a-glance look at how milk compares to the alternatives.

Credit: National Dairy Council. Original post: https://www.nationaldairycouncil.org/content/2015/whats-in-your-glass. 

More milk truth?

For more information, visit National Dairy Council's website.

Check out #getreal and #milktruth on social media for more highlights on the differences between dairy and plant milks.

References

1. European Dairy Association Position Paper: MILK & DAIRY PRODUCTS ARE PART OF A HEALTHY, BALANCED DIET INCLUDING THOSE CONTAINING ADDED SUGAR 2015
2. Allen R, Myers A. Nutrition in Toddlers. Am Fam Physician. 2006 Nov 1;74(9):1527-1532.
3. Johnson RK, Panely C, Wang MQ. The association between noon beverage consumption and the diet quality of school-age children. J Child Nutr Mgmt. 1998;22:95–100.

I want to learn more about promoting the health of my dairy herd!

Long summer days, grills sizzling, friends laughing.

Fall colors, crisp leaves, fans cheering on their favorite football teams.

Winter chill, comfort food, families coming together for the holidays.

Spring flowers, rain showers, graduation parties.

No matter the season, this easy-to-prepare hamburger cheese dip is a fan favorite. For Randi Walden, an Alltech assistant marketing specialist in Georgia, this is her go-to potluck recipe when she wants to be the party hero!

Made of two kinds of cheese combined with ground beef, this dip showcases the delicious products of both the dairy and beef industries, and the short ingredient list and quick preparation time make the dish perfect for any pop-up party.

Randi’s Hamburger Cheese Dip

1 package Velveeta (16 ounces)

1 package cream cheese (8 ounces)

1 pound hamburger meat, browned and drained (if greasy)

While the hamburger meat is browning, cube all the cheese and place it into a microwave-safe mixing bowl. Microwave until cheese is melted, stirring as needed to combine. Once the cheese is melted and mixed, stir in the browned hamburger meat. Serve with chips of your choice.

This may also be made in a slow cooker, to help keep it warm for serving.

Have a question or comment?

The smell of bread baking in the oven. The pop of a peach skin. The sweet lick of a summertime ice cream.

Food — it awakens our senses to memories, to moments, to the people who’ve mattered most in our lives.

For Alltech dairy specialist Tom Lorenzen of Wisconsin, a poppy seed pie evokes sweet remembrances of mom.

Tom began working for a registered milking short-horn dairy as a child. For 17 years, every other day he brought home fresh milk from the dairy to his mother in tin milking cans.

And that’s when mama would work her magic.

She skimmed the cream off the top of the milk to make whipped cream for a host of delights, including her popular poppy seed pie.

The pie, featuring butter and whole milk fresh from the dairy, was the highlight of family gatherings and holidays. Even when it wasn’t a special occasion, her grandchildren would ask her to make it, a request that Tom recalls them making just about every visit!

Today, Grandpa Tom serves slices to his grandchildren, sharing the story of a special mother whose love lives on through the treasured family recipe.

Grandma Lorenzen’s Poppy Seed Pie

Crust

2 packages of graham crackers (crushed into crumbs)

1/3 cup sugar

¾ cup butter

1 teaspoon vanilla

Mix all the ingredients together and pat into a 9” x 13” pan.

Bake for 10 minutes at 275º F. Cool.

Custard

1 cup sugar

3 tablespoon cornstarch

4 egg yolks

1/8 cup poppy seeds

3 cups whole milk

1 tablespoon butter

1 ½ teaspoon vanilla

Mix the first four ingredients together.

Gradually add 3 cups whole milk over medium heat.

Continue stirring constantly until thickened. Add the butter and vanilla. Cool, stirring occasionally.

Once cooled, pour the custard over the crust, and you're done! If not serving right away, refrigerate. 

Topping

8–16 ounces whipping cream

1/3 cup sugar

1 teaspoon vanilla

Mix ingredients together in a chilled bowl. Beat at high speed until thick.

Cover the entire pan with whipped cream, or add a dollop of whipped cream to each slice of dessert. 

[DUNBOYNE, Ireland] – Dairy producers strive for long-term production and productivity with their herd, right from the start, and the pre-weaning growth of a dairy calf is a good indicator. While diarrhoea is one of the most common antagonists in issues with poor digestion and weight gain in calves, supplementing with Bio-Mos® has been shown to enhance performance and improve gut health.

A recent meta-analysis conducted by Dr. Anna Catharina Berge of Berge Veterinary Consulting BVBA concluded that Bio-Mos® supplementation in milk or milk replacer increased daily weight gain in dairy calves. These trials revealed, on average, 0.14 pounds improved weight gain per head per day in pre-weaned dairy calves, which corresponded to 8.37 pounds increased weight for calves weaned at two months of age. The long-term improved performance in heifers with improved pre-weaning growth would be equivalent to 220 pounds more milk in the first lactation, generating additional farm income, and improving gut health and digestive function.

“The results are a significant improvement in average daily weight gain,” said Aidan Connolly, chief innovation officer and vice president of corporate accounts at Alltech. “This improvement leads to greater returns for the producer through enhanced milk production, health and development, and long-term productivity.”

The meta-analysis included 23 cohort studies performed in the U.S.A., the United Kingdom, Brazil, Chile, the Czech Republic, India, Japan, Peru, Poland, Spain, and Turkey between 1993 and 2012. Bio-Mos was supplemented at 2–10 grams per day, with an average inclusion of 3.8 grams per day. Twenty-one of the studies reported an increase in daily weight gain for calves fed Bio-Mos in milk or milk replacer compared to control calves.

For more information on Bio-Mos, visit http://go.alltech.com/bio-mos.

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

Where silage shrink occurs

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

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

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

Cost-effective ways to improve silage management:

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

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

Have a question or comment?

[BROOKINGS, S.D.] – Global animal health and nutrition company Alltech is proud to announce the expansion of the South Dakota regional team with the addition of on-farm dairy specialist Jeff Johnson.

Johnson is a University of Wisconsin–River Falls graduate who grew up in west central Minnesota. Currently, he lives near Grove City, Minnesota. He comes to Alltech from Land O’ Lakes, where he held multiple positions during his 35 years of experience, including milk production specialist, regional milk procurement manager, national milk quality trainer and animal care specialist.

“Jeff is coming to Alltech with a wide range of knowledge related to proper milking procedures and animal care,” said CJ Tanderup, South Dakota regional manager for Alltech. “We are looking forward to the expertise and advice he will not only be able to give to our team, but to the dairies in the region.”

Johnson’s primary duties as an Alltech on-farm dairy specialist will include working with dairy operations to help manage and prevent health challenges in addition to conducting audits and educating producers on milk quality and procedures. The Alltech South Dakota regional team covers Montana, Wyoming, North Dakota, South Dakota, Nebraska and Iowa.

For more information, questions or to introduce yourself to Alltech’s new on-farm dairy specialist, Johnson can be reached by phone at 1 (320) 249-1107 or via email at jejohnson@alltech.com.