While some pork processing plants have shut down temporarily, swine farmers are being forced into difficult circumstances. Dan Bussieres, swine nutritionist in Quebec, explains the challenges that come with farmers not being able to move their pigs to processing plants and shares what trends he is seeing within the industry.

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

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

Michelle:       Hello! I'm Michelle Michael. In this special series of AgFuture, we're talking with those working along the food supply chain about the impact of COVID-19. My guest today is Dan Bussieres from Quebec. Dan is a swine nutritionist who works with producers all over Canada. Dan, thanks so much for joining us today.

Dan:               You're welcome.

Michelle:       Can you tell us a little bit about your role in the industry? What does your day-to-day look like?

Dan:               I have been in the swine industry for 25 years now. I (have) run my own business, with some partners, since 2005. My role has been mostly swine nutrition support to producers in the swine industry in Canada. I'm also involved a lot in research with our customers and some of the research barns we look after in Canada. I'm also doing some consulting with a group in China for about three years now and (am) also doing some work with some groups in Japan over the last year.

                        My day-to-day is reformulating diets for customers, evaluating new feed programs, making sure we are on top of our nutrition program in terms of new research that we are doing and, also, with other people in the industry. We are involved a lot with the suppliers in conducting research programs with them, to be in contact with them as well, to understand the new technology available for us on the market.

                        Our focus has always been on cost as well, so we've been doing a lot of research, but at the end of the day, our focus has been to be cost-effective in our production with our customer. We also have a production company that raises pigs in Quebec. We produce about 250,000 or 200,000 pigs a year in Quebec. This is not a huge number based on the U.S. standard, but for Quebec production, it's a nice number. Like I said, we have some skin in the game, so we're not just consulting with our customers. We also raise pigs ourselves, which helps us to understand better the needs of our customers.

Michelle:       When it comes to consulting — particularly right now — on the nutrition side of things, how crucial is your role, especially right now, in the midst of this pandemic?

Dan:               I think things have been different over the last month and a half, with less traveling and more web meetings. Our role is to make sure our customers get served the way they were (being served) before (the pandemic). I think technology help us a lot to be effective on that side. On the nutrition side, I don't think there has been a lot of change — although, recently, we've had some issues with some supplies of ingredients, like DDGs, wheat, so some ingredient suppliers have been short due to some reduction in internal production, so we have to do a lot of reformation lately, and we'll talk about that a bit later, all the strategies around slowing down pigs, some of the packing plant issues that we have in Quebec and also in other parts of North Canada. I think it's more effective in answering your customer, which we'll always try to be because, sometimes, you need to introduce requests pretty quick, so that's our goal: to be effective, to answer our customers.

                        In terms of research, there's a bit of a challenge now to conduct research due to the fact that we may be short of labor, in some form, (and) access to feed meal for manufacturing diets. Also, our research diet has been a bit limited now, so we have to juggle around with some of the research projects that we have on the go, but so far, it's been not too bad.

Michelle:       I want to go back just a moment to what you just talked about. We've heard that some meat processing plants in Canada — especially a swine processing plant — needed to shut down for some time because workers contracted coronavirus. There are similar stories in the U.S. How is this impacting the industry in Canada right now?

Dan:               Well, in Quebec, that's probably our biggest concern right now: the fact that we have some packing capacity that has been reduced. The plant that shut down three weeks ago reopened last week, but with a much slower pace, which is about 4,000 pigs they killed last week versus 28,000 they normally kill. Two weeks prior to that, they were at zero. Today in Quebec, at the end of last week, we had about 90,000 to 100,000 pigs that were not killed over the last two to three weeks, which is about 20% to 25% of the normal killing that we have as a backup, so that's a bit of a concern for now.

                        For the next two to three weeks, we still can probably keep some pigs in the barn with doing different strategies, but we are very concerned about the fact that if we cannot ramp up killing production, that's going to become an issue. There's talk about humane euthanasia on pigs. Nobody wants to do that, but I know there's some government talks about that, that we should do it if we have to do it.

                        In the northern part of Canada, Ontario has been really good. The two plants in Ontario have been pretty much full-speed. They took the strategy to do some Saturday kills as well to keep up on production. Out west, if I look at Manitoba, Alberta, where there's a major plant, so far, it's been good. The COVID-19 situation over there is less of an issue versus Quebec. Quebec has been hit pretty bad with COVID-19 over the last couple of weeks, so that's a concern.

                        The other plants are also slowing down a bit. There are two plants that are accessed from workers from the Montreal area. Montreal is in bad shape for the COVID, so those workers cannot come to the plant anymore, so short labor means they cannot kill as much pigs as they used to. Overall, it's okay right now. It's under control, even though there are some pigs backing up, but we have to find a solution within the next two to three weeks. If not, there's going to be some problems here.

Michelle:       Dan, I want to break this down for a minute because, when you're confronted with a situation like this, what happens? Normally, a producer would feed for efficiency. How do you manage pigs when they are the right size to go to the processing plant but COVID delays that from happening? Do you have to slow the growth? If so, how do you do that? Is that safe?

Dan:               First of all, when we first heard about that plant closure three weeks ago, that's what we did right away. We set up a diet, what we call a “low energy maintenance” diet, which is a bulky diet that we can feed to our pigs that are ready to go to market. There are different ways you can do it. Do you want to slow down the pigs that are ready to go to market or do you want to slow down all the pigs in your system to avoid more pigs being ready to go to market within the next two to three weeks?

                        The first strategy for us was to slow down the pigs and late finishers so we don't get pigs that are too big, although the packing plants have opened the grid to ship heavier pigs, because that's what we have been doing over the last two to three weeks. We always ship the heavier pigs, so pigs that are heavier than normal. Feeding a bulky diet has been the first thing we put in place to try to limit the growth of those pigs without compromising health and welfare, because that's the other concern. If you limit growth by feed restriction or other means, you can impact the welfare of the pigs and have other issues, so our goal was to feed a lot of fiber, high-NDF and soluble fiber, in our diet to try to maintain the pigs' well-being without aiming to grow too fast.

                        There are a lot of strategies that can be put in place to slow down the pigs. This is probably the best one — although, over the last two to three weeks, like I mentioned, we have lower access to some of the high-fiber ingredients that we used to have, either from a cost perspective or just a supply perspective. It's okay, on paper, to set up those diets, but at the end of the day, you need to be able to access the ingredients that you want to get those diets going and also do it in a cost-effective manner. There's a little bit of a challenge around that right now. Like I said, we've been okay so far, but there's a limit to slow down the growth of the pigs. Also, there's a limit to adding more pigs to a barn. You need to empty the barn at (some) point because crowding and other things can become an issue.

Michelle:       Dan, when you talk about slowing the growth of pigs, are there things not to do?

Dan:               Yes. Like I said, we always have to keep in mind the well-being of the pigs and make sure that we do the right things with the pigs, even though we want to slow the growth of the pigs. One thing that we don't want to do is restrict water intake. Make sure that pigs still have access to water. Although we know that if we drop water intake, pigs' slow growth will happen, we don't want to do that. We don't want to create a situation where we get issues with the pigs' welfare, so no water restriction. You can get into salt poisoning as well if you lower water intake, so that's an issue. That's something we don't want to see.

                        Overcrowding to an extreme point — like I said, at (some) point, you have to realize that crowding is not a good thing and that (it) will affect not just the growth of the pigs but also the welfare of the pigs. We don't want that to happen. We want our industry to be well-seen by the public people, so although we have to take some action, we want to make it in the way that we treat our pigs okay as well, so overcrowding to the extreme point is not recommended. Also, people will say, “Drop the salt and it will reduce water intake and it will reduce the growth of the pigs,” but if you drop the chlorine level when you bring down salt in the diet, you can reduce also the feed intake and you can get some issues with the welfare of the pigs.

                        Increasing temperature and lowering ventilation — in Quebec right now, it's still a bit of winter. It's still cold, so doing those things is not that bad, but once you go to summertime, you don't want to create some issues with ventilation, air quality and, again, creating some issues with the well-being of the pigs.

                        Those couple of points should not be thought about. Look at the diet first. Talk with the nutritionist. Talk with your production people and try to find a way to achieve your goal without compromising the welfare of the pigs.

Michelle:       It seems producers are facing so much uncertainty at this time. How long can producers sustain operating this way? Is there an expiration date, so to speak, to where they won't be able to continue slowing the growth?

Dan:               Like I said, the first two to three weeks or four weeks, we're okay to manage it, but we are close to the end of that period. I was mentioning that if, in the next two to three weeks, we are not able to go back to a higher speed of killing pigs in Quebec, we're going to face a problem. That's why there's been talk about humane euthanasia of pigs. Nobody wants to go there, but there's a point where we're going to have to think about that. We already thought about it, but there's a point where we may have to go at it. The issue with the swine industry is that the time before you make a decision for those pigs go to market, we can slaughter sows, reduce breeding, reduce farrowing rates, but those things will have an impact in four to six months. People don't want to make a decision now that would impact throughput in four to six months, when, we think, things would be back to normal.

                        The chicken industry in Canada has cut down by 15%, but the chicken turnover is pretty quick. It's 30 to 35 days to produce a chicken, so by reducing hatching by 15% within the next four or five weeks, you're going to see some impact. Pigs are different, so it's tough to make a decision that will have an impact in four to six months, thinking that the situation would be back to normal — if we know what is normal at that time. That's another issue. People are just crossing their fingers, hoping for things to turn around quick and then just living with this situation for three to four weeks without having to kill pigs on the farm or doing some humane euthanasia at the plant.

Michelle:       Certainly, we all hope this is resolved and much, much better four to six months from now, but what's the worst-case scenario in four to six months? You talked about there being problems down the line, potentially. What are your thoughts?

Dan:               Well, if there's a problem, that's a tough situation, because we need to have a crystal ball to see what will happen in four to six months. If we knew, we can make the decision right now that will get some impact at that time and make us able to go through that situation, but we don't know what will be the situation in four to six months. That's our biggest challenge. That's a bit different than when you get hit by a disease like ASF, which we have some plants in Canada to act against that. We know that if ASF comes to Canada, there's going to probably be four to six months or a year when we won't be able to export pigs, something like that, so then we can make decisions based on those terms.

                        Today, with the COVID, it's much tougher to make decisions, because we hope and we all expect the situation to be back to normal within a couple of months from now. If that's not the case and we don't make a decision now, we're going to face some problems down the road. We've had some discussions last week with some producers in Canada and in the U.S. as well, and I think everybody's on the same page on that: they just wait and see. I know, in U.S., there's more sow liquidation happening right now, and I don't think it's only a matter of COVID; it's a matter of price, which is related to COVID, but the price is so bad that some people are making decisions to take down some sow numbers.

                        In Canada, we haven't seen that yet — although some smaller producers, we think, will take opportunity of the situation right now to quit the market. We have a lot of small farrow-to-finish independent farms in Quebec that don't have any people to take over. When the price is good, they keep going, because they certainly can make some money, but with the situation right now, (with) the price and the uncertainty about COVID and the future, we're going to see some liquidation of smaller farms in Quebec.

Michelle:       Dan, I want to go back to something you just said for our listeners who may not fully understand. You said ASF. That is African swine fever that you're referring to, I assume.

Dan:               Yeah.

Michelle:       Now, prior to the COVID-19 outbreak, there were other viruses, like African swine fever and others. Are producers still dealing with those issues and, now, COVID-19, on top of all of this?

Dan:               Well, like I said, we don't have African swine fever. In North America, it's not an issue. The one thing that is probably good about the situation right now is (that) the risk of getting African swine fever in the North American industry was coming, probably, from people traveling from Asia, bringing back some food products that could get into food chain or production chain. With the closure of the border and much less traveling, I think that's a safer world right now for us, in terms of protecting our industry from ASF.

                        With that being said, the risk is always there, but there's a difference. The ASF is the worst thing, because we have to shut down our exports in Canada, which is 70% of our big production. COVID, we think it's a temporary situation that will resolve. The only thing we don't know is how long it's going to take to go back to normal.

Michelle:       I want to talk about biosecurity. That's always been extremely important in swine production, but have you noticed any changes or extra precautions that you and your clients are taking during this pandemic?

Dan:               There are a couple of things that we are doing differently. It's mostly (related to) the protection of the people we work with in our business. As an essential lead business, we're still doing business on a daily basis. In terms of office staff, we try to reduce the traffic at the office, but at the production plants where we produce feed micro-premix, our staff is at full capacity. We try to minimize the contact between people.

The paperwork has been changed as well. The delivery on the farm has been done in order to reduce human contact and exchange of paper, so we put in place those extra safety procedures to make sure that we protect our people.

                        In some of the farms, we know that COVID is not — so far, we have no proof that COVID could be transmitted to livestock, so things didn't change that much on the farm virus committee to protect their pigs from the disease. We are more scared about PRRS and other diseases on the farm side. COVID doesn't affect pigs, but at the same time, we think the workers on farms have (taken) extra steps in protecting themselves between the workers — so washing their hands, wearing masks, things like that. Again, it's the same for everybody. If some people have some signs of COVID or things like that, they won't go to work.

                        The problem on the farm is, when you have a small farm with yourself and your wife and no employees, the risk of transmitting disease to other people is less, but at the same time, if you get sick, you still have to go on the farm and feed your pigs. For larger farms, it's less of an issue because there are more people, but at the same time, if you lose half of your working staff on the farm, it's tough to replace that.

                        So far, it's been okay. The countryside is more remote than the big city. In Quebec — Montreal has been, like I said, the biggest place for the COVID, but if you look at the backyard or the countryside, it's been not too bad so far. I haven't heard of any cases in terms of farm people, working people on farms, that have been affected. So far, it's been okay.

Michelle:       That's good news. When you talk about changing the way you feed pigs because you can't move the pigs, you do that through nutrition modification used to slow the growth. Are there behavioral issues or other issues in the barn that you, then, also have to manage?

Dan:               So far, it's been okay. Like I said, feeding the high-fiber, bulky diet will get the pigs satisfied and won't create, so far, any tail-biting or behavioral issues with the pigs. The issue we may face is when we start to crowd the pigs. If we have a barn where we do double stock and we cannot reduce crowding after a certain period of time, then the crowding may become an issue — (especially with) access to feed, access to water. The nutrition side, I'm not too worried about what we have done or what we are doing, unless we add some crowding and water issues in terms of access for the pigs.

                        There are other people that have looked at some other ways to reduce the growth of their pigs, like increasing the temperature in the barn. If you increase the temperature, feed intake will go down and you may slow down the growth of the pigs, but those types of strategies have to be really well-done because you can create some issues with the welfare of the pigs. Those things have to be done with some thought behind it. Like I said, the other thing that people can do to reduce feed intake is to add some calcium chloride to your feed. There's a good dataset that shows that calcium chloride will reduce feed intake, but you need to have between 2% and 4% of the product in the feed, which can reduce the feed intake of the pigs, but at the same time, because you are adding a lot of calcium along with the chloride, you need to adjust your calcium-to-phosphorus ratio.

                        All those strategies are short-term strategies. If we think about long-term strategies to slow down the growth of the pigs, none of those strategies are good over time. We're talking about the two-to-four-week strategy, and after that, like I said, if we have to keep slowing down the growth of the pigs, there's going to be some other stuff that needs to be done, which is reducing the throughput of the pigs in the farm. This means euthanasia of pigs or reducing the number of pigs by farrowing number, things like that, which takes time to be done.

Michelle:       Dan, as a nutritionist, have you ever faced anything like this in all the years you've been doing this job?

Dan:               Never. Never, for sure. We have, sometimes, some pigs that cannot be shipped to the plant because of holidays, short weeks, those types of things, but when we talk about a situation like this, today, where we don't know how long it's going to take, (no). The other thing is that we're starting to have some more cases in some of the plants that are still running. Those plants will be shut down or (will have to) reduce throughput by a lot. The one that reopened last week, it's good. There are still four, five, six other plants in Quebec that haven't been too much affected so far, but if there's an increase of COVID cases in those plants, they're going to be shut down or they're going to be reduced by more than half of the throughput.

                        There's a lot of uncertainty. Honestly, we go day by day and then we can bring something different, so we need to be able to adapt. Our pig producers are pretty resilient, but it's tough, and the price on top of that — everybody knows that the live price of the pigs was the lowest we've ever seen for a long time (before the pandemic), so we are losing money right now when we ship pigs to the plants. We keep those pigs for extra time in the barn, and we have to feed those pigs, so even though we feed them the low-energy diet, there's added cost to feed those pigs. When you put that all together, that's tough on the cash flow.

                        The biggest issue for producers is cash flow right now, because you don't ship your pigs or you get paid for the ones you ship like crap, so you lose money on every pig you ship. You don't ship all the pigs you have, and the pigs you keep in the barn, you have to feed those pigs, so there's cost added to those pigs. It's really not a fun situation. Cash-flow-wise, it's really tough for the producer. The government can come back with some programs to support that, which we don't have. We have some programs that can help on that aspect, but not to the extent of what we're living right now. A compensation program based on cost of production is one thing, but now, it's beyond that. Yeah, that's going to be tough for some people, and some people won't make it and will use that time to exit the production.

Michelle:       Producers, as you've mentioned, they're extremely hardworking individuals, very passionate about what they do. As you continue to consult, describe the emotion you're hearing from producers firsthand, if you could. What's the main thing you're hearing during this truly unprecedented, challenging time?

Dan:               Like I said, it's a bit different, because Quebec is in a different situation than the rest of our customers in Canada and even in China. I can come back (to discuss) China after, but if I talk about Quebec, like I said, other people are asking what will happen within the next two to three weeks. Everybody is pretty comfortable with where they are today, even though they know it's not easy, but if things don't go back to normal within the next two to three weeks, that's going to be tough. We're going to see, like I said, some people quitting production. We'll see some bankruptcy.

                        I think, on mental health, it's pretty hard as well, for some people. In Quebec, I think the situation is a bit different than the rest of Canada. (In) the rest of Canada, people are not seeing (the effects of the pandemic) except the price, which is not good — but the throughput of pigs to the plant, except (for) some people in Ontario that were shipping to Quebec, has not been too bad. Things are okay in that sense, although the price is something that's (affected) probably, well, everybody in Canada.

                        In China, COVID has been there before, so January and February were tough for them, but because of the ASF that has been going on in China for two years now, the price of pigs are really, really good, so everybody that still produces pigs makes a lot of money in China. Even though you lost 20% to 25% of your production, with the profit per pig that the market has been showing recently, they still make money. In China, the mindset is a bit different. Although they've been affected by ASF and then COVID, in terms of issues with labor and things like that — and there's an issue with moving pigs between provinces and things like that — the price has been so good that all of that has been compensated (for) by good prices and making some profit, which is a bit like the PED (virus) in 2013 in the U.S. The PED brought the price to a record level in 2014. I know some people lost money because they were affected by PED, but overall, the industry had a very good year because of the short supply of pigs at that time.

Michelle:       Dan, you mentioned some of the consulting and research that you do there in China. Can you tell us, are there lessons from China that we can use here?

Dan:               We can talk about ASF as a lesson — that we have to keep it away from us. The problem in Canada is that we are an export market, so ASF — to go to a country where you don't export versus (a country that does) export, I think the impact is much different. For us, it's a no-no. We don't want to get ASF in North America, that's for sure.

                        I think the Chinese — we want to keep working with that market. It's a very good export market for the meat packers in North America. We want China to go back where they were before. We hope not, but we like them to have short supplies of meat so we can export meats to those places. In terms of COVID, the other situation that happened with COVID in China is that the price of vitamins and amino acids has been raised since February to March due to the closure of some plants, due to short labor, due to the Chinese New Year that spanned for four weeks instead of two, so there was a lot of delay in production and shipping of goods from China to North America, so the price of amino acids and vitamins has been up. That's another side impact of the COVID from Asia that affects our cost of production.

                        When I looked at it last time, there was about two or three bucks per pig's increase in cost of production in terms of feed cost, due to the amino acid and vitamin price from January to March. So, within two months, you're adding $2 or $3 per pig on the feed cost because of that situation, (which) is out of your control. We rely on China. We hope they control their stuff to make sure that they don't create issues on our end, but we would like to think that China should have a short supply of meat so we can still export meat over there, because that's probably our biggest opportunity for the industry to keep making some money on the meat side.

                        The problem we have right now in the industry is that people don't have access to packing, don't have interest in the packing business or meat retail, just producer stuff for them, because the price of the live meat is really low — although the price of sending meat to Asia, Japan, China, for a packer is still pretty good.

Michelle:       As you mentioned, the next few weeks will determine so much. Our fingers are crossed for all of those resilient producers out there. Dan Bussieres from Quebec, stay safe and well. Thank you so much for joining us today.

Dan:               Thanks for your time.

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

Click here for additional COVID-19 resources.

As people around the world adjust their lifestyles to social distancing restrictions, it’s more important than ever to keep our lives in balance and our health in check. As a registered dietician and director of human health initiatives at Alltech, Nikki Putnam-Badding is an expert on supporting immunity and well-being through nutrition. Join us as she shares her tips for eating healthy, shopping efficiently and maintaining a sense of normalcy during the pandemic.

Hosted by Michelle Michael

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

Co-produced by Brandon Whitworth

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

The following is an edited transcript of Michelle Michael’s interview with Nikki Putnam-Badding. Click below to hear the full audio.

Michelle:       Hello! I'm Michelle Michael. In this special series of AgFuture, we're talking with those working along the food supply chain about the impact of COVID-19. My guest today is Nikki Putnam Badding, a registered dietician and, also, a colleague of mine. Nikki is the director of human initiatives at Alltech. Nikki, thank you so much for being with us today.

Nikki:              Thanks for having me, Michelle.

Michelle:       Let's talk about self-care. This pandemic, it can feel overwhelming. People are dealing with information overload, long work hours, caring for family during those work hours and a whole host of other things. It's important, though, I think, to pause for a moment, collect ourselves and just admit that this is, at times, a taxing situation and it can impact our well-being. Is that right?

Nikki:              Absolutely.

Michelle:       As a dietitian, what concerns you most about people during this experience?

Nikki:              Well, as you mentioned, Michelle, this is a really challenging time for everyone. I think it's really easy to let that self-care slip on occasion. We're trying to focus on our new roles, on working from home, maybe taking care of children and other family members at the same time. Really, what we want to focus on from a nutrition and health perspective is choosing a healthy lifestyle for the short and long term for your overall health and wellness — so following general good health guidelines is really one of the single best steps you can take for yourself and to keep your naturally functioning immune system strong and healthy.

                        Every part of our body, including our immune systems, functions better when bolstered by healthy living strategies — for example, trying to quit smoking, if you're a smoker; eating a diet high in whole foods, like lean meats, seafood, dairy, whole grains, fruits, vegetables and healthy fats; continuing to exercise regularly, which can be really tough during a time like this; maintaining a healthy weight; drinking alcohol in moderation, and that'd be one drink per day for women and two drinks per day for men; trying to get adequate sleep as much as we can; and also, trying to minimize our stress levels.

                        During this time, proper nutrition and hydration are absolutely vital. People who stay active, eat a well-balanced diet and take supplements as necessary tend to be healthier and have stronger immune systems, which is very important at a time like this, and (also have) a lower risk of chronic illnesses and infectious disease.

Michelle:       When you talk about strengthening our immune systems to fight off illness, can you talk a little bit more specifically about which nutrients or which foods we should be taking in to boost our immune system and stay well during this pandemic?

Nikki:              Sure thing. As I mentioned, good nutrition is essential to a strong immune system, and it may offer protection from seasonal illness and other health problems. Although no one food or supplement can prevent illness, you can actually help support your immune system by including some key nutrients in your overall eating plan on a regular basis. While, unfortunately, just eating one orange here or there won't do the trick, a truly healthy immune system depends on a balanced diet, normal sleep patterns and regular exercise.

                        A few nutrients that are known to help support a strong immune system are protein, interestingly enough, which plays a role in the body's immune system, especially for healing and recovery, and vitamin A, because it helps regulate the immune system and protect against infections by keeping our skin and the tissues in our mouth, stomach, intestines and respiratory system healthy. Vitamin C, the one we all know, supports the immune system by stimulating the formation of antibodies. Vitamin E works as an antioxidant and may support immune function as well. Vitamin D is in there; it promotes an immune response that helps defend your body against pathogens, and there's zinc, which helps the immune system work properly and can also help wounds heal. Finally, selenium, which has an absolutely crucial role in a wide variety of physiological processes, affecting immune response — and the immune system in general actually relies on adequate dietary selenium intake.

                        Though I usually tell people it's best to get most of your nutrition through food, a specific vitamin or mineral supplement may benefit your health and overall wellness in the instance that you're not reaching the recommended daily intake of a nutrient, or perhaps you're utilizing them as a part of a preventative health regimen.

Michelle:       And not just upping your nutrient intake, Nikki, but many of us are limiting the number of times that we would go to the supermarket to pick up fresh foods. What are some tips for healthy eating when we're minimizing our trips to the store or maybe even the selection is limited, in some cases, temporarily?

Nikki:              Yeah, that's a great point. I think purchasing, storing and cooking fresh food can be really challenging when we're advised to limit trips outside of the home, particularly to the supermarket, so my first recommendation would be to try to keep up as much as possible with that fruit and vegetable intake. Whenever it's possible to get ahold of fresh produce, do so, of course, but depending on where you live, what time of year it is and, now, as you've mentioned, the availability, due to interruptions in the supply chain or perhaps other people who are food hoarding, you can't always get your hands on high-quality, fresh produce, so the next best thing is frozen. Manufacturers most often freeze fruits and veggies at peak ripeness, which means they pack a similar nutritional value as their fresh counterparts. Just make sure you're choosing options without added sugar or sodium. You can also swap in healthy dried or canned alternatives when fresh or frozen are not available. Although canned vegetables and dried fruits do tend to be a bit lower in quantity of vitamins than fresh, they are a great fallback option when fresh produce or frozen are hard to come by.

                        I also like to mention that other canned items that are great to have on hand are canned beans, because they do provide an abundance of nutrients, and they can be stored for months, sometimes even years, and they can be included in meals in many ways. Same goes for canned fish, such as sardines, mackerel, salmon — they all provide great protein sources, omega-3 fatty acids and a range of vitamins and minerals — and then having some dried goods on hand is a good backup, like dried beans and grains. One last note on this front: I know it's really tempting to stock up on processed foods like ready-to-eat meals, packaged snacks and treats. They're often very high in saturated fats, sugars and salt and, at the same time, provide us with less nutrition. So, in that vein, also try to avoid sugary drinks as much as possible and, instead, drink lots of water and other low-calorie beverages.

Michelle:       I hear from you, certainly, that fresh is best, and I've talked to many growers or farmers who feel that perhaps people at this time are shying away from fresh produce because of a fear that COVID-19 can be spread through food. From you, from a dietitian — can you answer that question for us? Can this spread through food?

Nikki:              I'm really happy you asked that question, Michelle. First and foremost, I should note that, of course, I'm not an infectious disease expert, but following the basic guidelines of hygiene and food safety, it's very unlikely that the virus could be spread through food — but not entirely impossible, meaning that it's possible the virus can get onto or into food if someone who is infected coughs or sneezes on the food or has the virus on their hands and touches the food. But unlike bacteria that causes foodborne illnesses, coronavirus doesn't multiply on food. There's currently no evidence to suggest it can be transmitted through food or water systems, but a lot of experts are saying that sharing food and beverages during this time should be limited, and always continue proper home food safety.

Michelle:       Well, would it be safer, then, during this time, to — if you're buying fresh produce — would it be safer to cook it and consume it that way?

Nikki:              Potentially. I don't think consumers need to be fearful of eating fresh produce, raw fruits and vegetables, though it's possible that someone who is infected sneezed directly on a banana and you picked up that banana and touched your face. You could get infected, but you're much more likely to get infected by standing next to that person while shopping for that banana. That's why social distancing, putting at least that six feet of space between you and other people, is so important. Interestingly, about cooking, the World Health Organization has said that the virus is probably susceptible to normal cooking temperatures, so you don't need to cook food any differently than what you typically do for food safety. These experts are saying that cooking your food to the same temperatures required to kill pathogens that cause foodborne illness is also likely to kill COVID-19. That would be, as a reminder, 145°F for fresh pork, beef roast and fish; 160°F for egg dishes and other cuts of beef; and 165°F for poultry, ground beef, or reheating pre-cooked ham or leftovers or casseroles that might contain some of those pieces of fresh produce you mentioned.

Michelle:       If we are going to eat that raw produce, fruits and vegetables, are there certain precautions we need to take at this time — differently washing the fruits and vegetables than we would have before this pandemic?

Nikki:              At this time, many of the expert organizations are saying no, we don't need to take any different measures than we did before. Just make sure to thoroughly wash those fruits and vegetables when you get home.

I know there's a lot of questions out there, too, about (whether or not you can) pick up COVID-19 from food packaging. This is a question that the CDC actually addressed recently, and they're saying COVID-19 is primarily transmitted person to person through respiratory droplets, so currently, there is no evidence to support transmission of the virus through food. In general, because of the poor survivability of these viruses on surfaces, there is likely a very low risk of spread from food products or packaging, but that being said, if you touch something that has the virus on it — like a food package or produce or a package of meat — and then touch your nose, mouth or eyes, you could become infected. So, before preparing or eating food, it's important to always wash your hands with soap and water for at least 20 seconds. Also, just making sure you're wiping down those surfaces when you get home after you've picked up your groceries. Make sure, when you unpack your food, you just wipe everything down. Make sure you're tossing away those disposable bags, if they came in that, or washing your reusable bags immediately when you get home.

Michelle:       Good advice. Nikki, when it comes to plants, processing plants, farmers — a lot of times, those vegetables, they're picked by hand. A lot of that is done by hand. I know that they're practicing social distancing, but should we be concerned about food coming from areas where there is a high risk of COVID-19?

Nikki:              Actually, according to the Department of Agriculture's recent updates on COVID-19, they're saying there's no evidence to support transmission of the virus with any of those foods that had been either imported or transported throughout the country. It's important to remember that, unlike bacteria that causes foodborne illness, the virus, as I mentioned before, doesn't multiply on or in foods, and the current research shows that it can only survive for a very limited time on most surfaces. Most often, even if a product or packaging were carrying the virus or it was handpicked by someone who was infected and maybe had the virus on their hands, it would most likely die during transport. I think that can put a lot of consumers' minds at ease — although, as I previously mentioned, it's always just a good idea to keep following that (guideline to) wash your fresh fruits and veggies when you get them home from the store and wipe down that food packaging, just for that final line of defense.

Michelle:       We keep hearing about the importance of supporting local businesses, especially restaurants, during this time, as the bulk of their business is gone. They're only doing takeout right now or curbside pickup or delivery, but is that safe? Is it actually safe to get takeout and delivery from restaurants during a pandemic like this?

Nikki:              Yes, it is. I'm happy to hear that you mentioned supporting local businesses, particularly restaurants right now, when we can't dine in. The takeout and delivery from restaurants can actually be a very good alternative to obtaining food because, unlike grocery shopping, it really does greatly reduce the need to interact with other people. Most restaurants have instituted contactless delivery or pickup practices that allow people to either pre-pay for food or receive it without coming close to another person, which we know is the biggest risk factor for the disease, interacting closely with other people. If you are worried about bringing those foods into your home, to further reduce your risk, just transfer that food, that takeout, to a plate when you get home, dispose of the containers and then, again, always wash your hands before you eat — but it is a very good and, typically, very safe way to obtain food.

Michelle:       We keep hearing about the 65-and-up population (being) at an increased risk of COVID-19 at this time. I wonder, from a dietary point of view, somebody in that age bracket — does the immune system change with age, and does that age group have to eat differently?

Nikki:              Yes. As we age, our immune response capability becomes reduced, which, in turn, may contribute to more infections. While some people age healthily, the conclusion of many studies is that, compared with younger people, elderly folks are more likely to contract infectious diseases and viruses and are more likely to die from them. Interestingly, there appears to be an even stronger connection between nutrition and immunity in the elderly. A form of malnutrition that's actually surprisingly common, even in affluent countries, is known as micronutrient malnutrition. Micronutrient malnutrition occurs when a person is deficient in some of the essential vitamins and trace minerals that are obtained through diet. Older people often tend to eat less, and they have less variety in their diets. One important question is, perhaps, whether dietary supplements may help older people maintain a healthier immune system — something to be discussed with their doctor or dietitian.

Michelle:       I wonder, Nikki, if you can talk about why, during this time, (when) everybody's schedules are just changed suddenly, everybody's lives are just uprooted and nothing is normal, why is it so easy to get off-track, and what can we do to try to maintain some sort of normalcy from a dietary perspective?

Nikki:              Yeah. As you've mentioned, Michelle, it's so easy to get off-track during this time because our schedules are changed, and many of us have been forced into this change without any prior warning — working from home, taking care of children and family members from home — and everything's just been thrown out of whack. Some really important things, and fairly easy things, that you can do is just try to keep yourself on a regular schedule. Go back to thinking about what was your schedule for eating, grocery shopping, working out, trying to stay active, sleep — what were your tactics for minimizing stress before this? Try to pull in as much of those tactics as you can, because many of those you know already worked for you, and then try to change that around and make it fit your new schedule.

                        Those people who have kiddos at home: I think a really nice way to entertain kids and keep them busy is to involve them in mealtimes. Have more discussions about food. This is a fantastic time to talk about where food comes from, how it nourishes their body, and get them really involved in planning and preparation of food, and then try to do more things either as a family or, if you don't have kiddos, just get outside when possible and where it's safe to spend some time moving around. There are also a lot of really great online resources where you can find at-home workouts. I recommend that to a lot of people, even if you do it for ten minutes a day. It's just a nice way to keep moving.

Try to stay to a normal work and sleep schedule. It can be very difficult while we're working from home to step away from our computers and close everything down like a normal eight-to-five or nine-to-five business, because our office is right there, so try to make sure you're stepping away for breakfast, lunch, dinner, maybe even snacks, if you can, just to get a break from the computer and a break from work, and try to go back to some normalcy.

Michelle:       If you've never had time to prepare your own meals, to fall in love with cooking, it seems like this might be a good opportunity, even.

Nikki:              Certainly. I've seen that there are a lot of YouTube channels that are jumping in popularity. There's one I really enjoy: it's Italian grandmothers making old Italian recipes and pasta. I've seen their viewership just skyrocket recently because people are taking a new interest in preparing things from scratch, or some of those YouTube channels that are showing people how to just start cooking from the very beginning. As you've mentioned, there's no better time than now to start learning.

Michelle:       Nikki, do you have any other recommendations for keeping our food and keeping our kitchens safe?

Nikki:              Yeah. First and foremost, when you're going out for food, just a reminder, wear a mask and gloves when you're going out for food, to get groceries or picking up takeaway meals, and if you do use reusable grocery bags, masks or gloves, make sure you wash them immediately upon returning home. That's really important — or use single-use bags or disposable protective equipment during this time. We can't stop hearing this, but wash your hands regularly, as recommended by countless international organizations, plus before preparing and eating food. Even if you picked up your phone while you're eating lunch, make sure you wash your hands again, because a lot of those viruses and contaminants can stay on phones and surfaces and the like for much longer than they would on food.

                        Try to keep your kitchen a safe zone by removing non-cooking items from countertops. I know many of us, myself included, often end up tossing daily items here without thinking twice, putting mail on the countertop. Don't put grocery bags or takeaway bags on your countertops. Also, try to clean them every time before you prepare a meal, and sanitize kitchen surfaces, including your refrigerator, stove handles, cupboard pulls and the like, on a regular basis.

Michelle:       It adds so much to grocery shopping and preparing food, but some very important advice. Nikki Putnam Badding, a registered dietitian with some really fabulous advice on taking care of ourselves during this time. Nikki, take care of yourself, and thank you so much for joining us today.

Nikki:              Thanks, Michelle.

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

Click here for additional COVID-19 resources.

With the numerous health and environmental challenges disrupting the pig industry at present, the summer heat is one seasonal condition that pig farmers cannot afford to let stifle their profitability. Heat stress can take a serious toll on pig performance, especially in breeding herds and finisher pigs. Heat and wide fluctuations in temperature are often immensely stressful for the animals, resulting in diminished performance, health problems and, eventually, economic losses for the farmer.

Why are pigs so sensitive to heat stress?

Pigs are extremely sensitive to changes in temperature because they do not have functional sweat glands and, therefore, do not have a way of efficiently cooling themselves. In addition, pigs have relatively small lungs for their body size, making it difficult for them to remove excess internal heat.

“Even during the hottest time of the day, pigs are still producing additional body heat from eating and moving around the barn,” said Russell Gilliam, U.S. swine business leader for Alltech. “Since pigs have few sweat glands, cooling off by perspiration is not much of an option. Respiratory rates begin to increase at around 70° Fahrenheit, and with high humidity, it becomes difficult for pigs to find relief from the heat on their own.”

Temperature fluctuations that continue from the summer into the fall season produce additional challenges. Wide variations in temperature between night and day can compound the stress that the animals already experienced as a result of increased temperatures.

What are the symptoms of heat stress in pigs?

One of the negative effects of heat stress is reduced feed intake. When pigs eat less, they convert less feed into muscle, thus reducing average daily gain (ADG) and potentially increasing their days to market. In turn, this can also lead to a heightened risk of health challenges and, ultimately, additional costs for producers.

Other symptoms include:

• Increased respiratory rate (panting)
• Excessive water intake and increasing loss of electrolytes
• Reduced activity
• Lying stretched on the floor, often separated from others

6 management strategies to reduce heat stress in pigs

Although stress cannot be completely avoided, the goal should be to minimize it as much as possible. Below are some quick tips for reducing heat stress and its negative effects:

1. Control the temperature, and make sure the temperature only shifts a few degrees in the barn.
2. Ensure that each pig has enough space and ventilation.
3. Coincide feeding times with the cooler parts of the day (e.g., earlier or later in the day).
4. Provide pigs with unlimited access to fresh and cool drinking water.
5. Move and transport work pigs early, keep them in groups and let them set the pace. Spend time with them prior to the move to ease their stress.
6. Tailor their diets to include technologies that will support them during stress.

Balancing temperature, ventilation and humidity

When pigs are kept at temperatures above their comfort zone, feed intake is sure to decrease, as are daily gains. In modern swine barns, pigs are at a greater risk of experiencing heat stress than cold stress. Ensure that all fans, sprinklers, cool cells and other cooling equipment are adequately maintained so that they will function properly during the hot summer months.

In addition, make sure that your barn is properly ventilated to provide pigs with an optimal environment. Even if the thermostat reading falls within the pigs’ comfort zone, what they are actually experiencing may still be stressful.

Effective temperature is a concept similar to wind chill and heat index. For example, 60°F is a favorable temperature for a 125-pound pig. However, 60°F combined with a high air speed (e.g., 100 feet per minute) would be cold and, consequently, the pig would be forced to divert energy away from growth to maintaining its body temperature. Chart 1 shows how wind speed affects temperature.

Chart 1: Effects of wind speed on temperature

The temperature within the barn needs to be adequately adjusted to account for the additional heat production from the growing pig. For every 60–80 pounds of gain, the pig will produce an additional 200 Btu of heat every hour, so the cubic feet per minute (CFM) must be properly adjusted to account for the increasing heat production.

Chart 2: Recommended ventilation rates, CFM per pig

Effects of humidity

Humidity is also an important indicator of proper ventilation. During warmer months, when the outside temperature exceeds the set point, increasing ventilation rates will not decrease humidity in the barn because warm air has a higher water-holding capacity than cooler air. Pigs can develop heat stress at much lower temperatures when the humidity is high, so humidity, along with temperature, needs to be carefully regulated in the barn. It is recommended to operate at a relative humidity of 65% or less, as this level of humidity will decrease condensation and wet floors in the barn.

Tailoring diets to support stress

Data has shown that offering pigs a combination of organic acids, electrolytes, enzymes and probiotics, such as those included in Acid-Pak 4-Way®, can support young animals during times of stress. Organic acids promote probiotic growth in the gut, and enzymes can help enhance intake and digestibility. Electrolytes keep the animal hydrated, especially in times of heat stress.

Addressing heat stress and being prepared for its effects can have a major impact on the performance and overall value of your pigs when you take them to market. It can also help reduce the cost of added days on feed and additional health costs. In times of stress, pigs can be more susceptible to disease and health challenges. It is essential that your pigs’ nutrition is bolstered by technologies that build their natural immunity.

I would like a FREE heat stress poster

The global pork industry was already grappling with African swine fever when the COVID-19 crisis struck. As the pandemic tests the dynamics of the food supply and closes some facilities, what does the future hold for one of the world’s most popular protein sources? From a state that produces 18 million head per year, Dave Preisler, CEO of the Minnesota Pork Producers Association, shares how the battle-tested pig sector is confronting unprecedented challenges and applying lessons learned from ASF.

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

Hosted by Michelle Michael

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

Co-produced by Brandon Whitworth

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

The following is an edited transcript of Michelle Michael’s interview with Dave Preisler. Click below to hear the full audio.

Michelle:       Hello! I'm Michelle Michael. In this special series of AgFuture, we're talking with those working along the food supply chain about the impact of COVID-19. My guest today is Dave Preisler, the CEO of Minnesota Pork and the Minnesota Pork Producers Association. Dave, thanks so much for being with us.

Dave:              You bet. My pleasure.

Michelle:       Dave, you're heavily involved in the pork industry, and at a national level, you represent Minnesota pig farmers. Tell me a bit about your role, what you do day-to-day to represent swine producers in your state.

Dave:              Sure. My primary role is really more along the public policy, public affairs side of things, so not only interacting with the senators and representatives that we have in Washington, D.C., but also working with our state legislature and, also, a whole host of state agencies. There are times when you wonder how some of those meetings go and the value of having all of those contacts, and then you run into a situation like this and, boy, your call list becomes pretty important, because it takes an awful lot of people and a lot of moving parts to try and deal with situations like this.

Michelle:       I can only imagine right now how things have changed for you. Describe for us what it's like right now in your shoes with COVID-19, your day-to-day.

Dave:              Sure. I'd say that the biggest thing is just, really, constantly being on the phone — conference calls, webinars — and trying to get the absolute best information, first of all, that we can share with our members. We're really driven by our members and their interests, which are pork producers, and so, everything that we do is really through that lens of what's the best for the hog farmer at that farm level. It's really, then, trying to connect those dots and see how we can move things forward. I will tell you, there is nothing easy about this whole thing, and I don't think that's news to anyone, and it's extremely complicated, but our job is to try and see how we can navigate through it, and that's what we're committed to do.

Michelle:       Certainly, the entire globe, right now, is trying to navigate this thing — and we have a very global audience. Can you explain to us how many pigs are in Minnesota compared to, say, Iowa, which is home to some 23 million pigs?

Dave:              Sure. Minnesota, annually, would produce about 18 million head, which would put Minnesota second — not quite a distant second — to Iowa. We would be just ahead of North Carolina. We have been a state that's experienced what I would call really sustainable growth over time, pretty steady growth each and every year. This is a really competitive place to raise pigs because we have plenty of feed and we have plenty of land from a standpoint of recycling the manure.

                        The other thing that we really have here are people — and people that are really good at what they do, whether it's employees and farmers at the barn level, vet clinics, feed companies, other pieces of infrastructure. They're just really good here, and it makes (this) a good place to raise pigs. That's why, over time, it's grown, and folks have been successful.

Michelle:       Many of those people you are referring to, we've met some of them firsthand, and they're very passionate people. When you look at their industry right now — the swine industry, specifically — what are you seeing? In some parts of the country, COVID-19 has halted production at processing facilities. What are you hearing or what are you seeing firsthand about the impact of this pandemic on those very passionate people that you're talking about?

Dave:              Well, first of all, it's really personal, because we're talking about families — and families living (here) that they've been making over the years, and what they've built up within their communities. It's also personal for communities, and I think that's something that folks need to understand: that it's not just about the farm. It's also the communities that those farms support, nurture, grow and bring along. That's — when we get times like this, it's not only difficult on the farm. I mean, it's really difficult on the farm, but in turn, it's going to be difficult on real communities. That's the discussion that we're having as we talk with our legislators and representatives at a state level and at a federal level, is that things like this have real consequences for rural communities.

                        So, as we're communicating with people, one of the things that we are urging folks to do is to call, especially, their senators and representatives that do represent them in Washington, D.C., and talk with them about what the impact of this has been — whether it's not being able to sell pigs, the current market condition in general — and then bring it right down to the personal level as to what that does for their family and for the communities that they live in. I think those are going to be the most effective stories as we try and work with people that represent us in Washington, D.C., because then, they know what the actual personal impact is. That's something, I think, that's incredibly important to do, and we would hope that all of your listeners follow through and do that same thing, not only for their own farm, but also for the customers that they're serving.

Michelle:       What are some of those specific stories that you're hearing right now, Dave, about the impact on the community and the producers?

Dave:              I think, first of all, we start at the producer level. We know we've got some pretty incredible disruptions at packing plants. Currently, we have a major packing plant in Sioux Falls, South Dakota, that is closed. We have another packing plant that is attempting to open back up in Iowa, which has been closed for a little over a week now. We've also got some real slowdowns that have occurred to varying degrees at different plants around the United States, and some of that may be just a very slight slowdown because of either (dealing with) issues or being able to have enough employees. Some of that may be real, from a standpoint of employees that are experiencing illness, and quite honestly, some of it is fear, so there's a combination of things there on the employee side.

                        The other thing is, as we look at moving pork and what's happened in the whole dynamic of a moving product right now, is that, by and large, the restaurant industry in the United States is shut down. There's still some takeout work that's going on, but that's really a small portion of what was going on in the restaurant or food service side. So, you have this giant pivot that's occurring, with packing companies trying to take material that would have gone to restaurants and move it into retail. That's just something you don't do overnight, so you have that combination of labor issues, health issues, and then, also, that pivot that it takes to try and reroute product. Those, I'd say, are two of our biggest things as we look at the whole packing sector and continue to try and work through that.

                        We're just currently at a spot, at least right now, where we're not having a matchup of pigs that are available for processing and the available packing space that's out there today, and so, we have farms that are doing a whole host of things trying to slow pigs down and nutrition companies actively working with farms to try and help them through that, but you can only do that for a short period of time.

Michelle:       Right. You talk about shutting down a plant. That certainly has a ripple effect. What happens at the farm level? To keep it simple, a farmer has to keep feeding his animals for growth, for meat quality. Now what? What do farmers do? What do producers do in this situation?

Dave:              I think those difficult decisions, quite honestly, are starting to be made right now. I have no doubt that we will see pigs, healthy pigs, that will be put down on the farm in order to adjust to what's going on right now. I think the only question mark is how many, and I don't think anyone has got an accurate forward view of what that number will end up being, because it really depends on how that packing dynamic changes and adjusts and how soon, for example, the plant in Sioux Falls can come back and how quickly the plant in Iowa can ramp up and, then, what happens with other plants that have got some slowdowns right now. That's a dynamic that, quite honestly, changes every day, and so, I think it's difficult to predict how many. All I can tell you is that it will happen and it's starting to happen. I think it's just a question of where it brings us. I think we're going to have many more difficult decisions in about a week, from everything that we're hearing from farms, if we don't see this packing dynamic change.

Michelle:       There are an awful lot of unknowns at this point. How, in your eyes, will this affect the availability of pork? There have been some stark warnings and reports of those factories closing, as you mentioned. As workers themselves test positive for COVID, should we, the consumers, worry about a shortage in the supermarket, for example?

Dave:              Yeah, I think that you've got, again, a few things going on. We have heard from CEOs of food companies and packing companies laying that warning out. I know that the CEO of Smithfield was very clear about that in press releases that they've had just in the last few days, laying warnings out there about food availability going down the road. Again, I think, without a doubt, there's going to be some sort of an effect. What we don't know, again, is to what degree. We will have heavier hogs that will go through plants as we have things backed up, so that's going to create a dynamic there, but then again, it ends up being that consumers still have to consume that product. I think, again, (I don’t have) a crystal ball; it's depending on how long this goes on in our current situation. Again, we will have decisions made on farms where they're going to have to decide whether to breed sows or not; also, what to do with putting down healthy animals on the farm. I don't really know that we're going to see that kind of food availability piece for, probably, a few months or several months, because it takes a while for that to fully work through the system.

Michelle:       When you talk about putting down healthy animals on the farm —  COVID-19 is unprecedented. Is something like that unprecedented as well in your industry?

Dave:              It is. There have been other times in history — specifically, 1994, 1998, 1999 and 2008 — where there have been some incredible times from a standpoint of being challenging economically, where there were heavy losses that occurred at the farm level. The thing, I think, that's unfortunately different about this one is that there are just so many other dynamics. For example, for the most part, what happened in those other downturns is we just had a fairly simple non-matchup of supply and demand and a fairly simple supply and demand curve. We had a lot of pigs, not enough packing capacity and/or demand for that product on the other side, but we've never had the dynamic of workers, really, in the whole thing and worker health and that sort of piece.

                        The other thing that we've never had is just a complete switchover in a really short period of time from food service over to retail, and those are two dynamics that I don't know that anyone has ever modeled, because they certainly haven't happened in real life. So, I think that makes this much different, and it makes it a whole lot less predictable than a simple supply-demand curve that we saw with other downturns previously in our histories, if we look at the marketplace.

Michelle:       Sure. Now, talking about the workers, with social distancing in full force around the globe almost everywhere right now, how do workers stay safe, and how is that impacting the availability of workers in the swine industry?

Dave:              Yes, there are a couple of things there. We do have packing plants today and, really, within the last, I'd say, ten days or so, that have been really active in supplying personal protective equipment over and on top of what they normally would. The other piece is doing some staggered entry and exit out of packing plants, some staggered breaks, staggered lunch breaks, that sort of thing, to keep people separated. Then, most plants, too, especially the ones I'm familiar with here in the upper Midwest, are also installing Plexiglas barriers between workers on the line, very similar to what we see — in fact, exactly similar to what we see — in grocery stores in the checkout lines today in order to help create that barrier, create that social distancing that everyone acknowledges needs to happen in order to prevent spread and improve (or limit) exposure.

The other thing, again, that I've seen with the packing plants that we've interacted (with) here is they're taking this very, very seriously. They've got a commitment to their workers, to keep them safe, and I know they're taking that seriously — plus, they know they need to have healthy workers that continue to operate their plant to provide food. That combination, hopefully, will be good for us as we try and continue to work through this, but so far, again, what I've heard from our plants — they've been working very closely with our state Department of Health on the human health side to make sure that things are being done in the best way possible to protect workers. I think as long as we do that, we're doing our best, and then, hopefully, that's good enough as we move forward.

Michelle:       Certainly, Dave. Talk to me about the seriousness of this situation. How many plants — (if you know) numbers, percentages — how many plants are closed or face closure at this time? How many producers fear that they'll close?

Dave:              If we look at percentage-wise, we've got probably somewhere close to 9% of our packing capacity that is shuttered right now. That is a moving target, so that can certainly change from day to day. I want to make sure I caution folks on that, that that can move. What that has done is that there are a whole host of farmers that have got pigs and are market-ready and, as of today, don't have a spot to go with those pigs. Unfortunately, one of the downsides of, especially, the plant in Sioux Falls going down is they were probably one of the largest buyers of pigs from independent pork producers, and so that, in itself, probably affects more individual farms directly than, maybe, some of the other plants, if they would have gone down, and so it spread some of that pain out into other families, other communities. The other thing is that, whether the plants that you are delivering to are (or are) not shut down, it's still just creating an overall tightness in the whole industry that, obviously, results in hog bids that are much less than they would have been without all this.

Michelle:       You talk about plants closing due to workers being sick. I've heard from vegetable growers in California that they think part of what's hurting them is that people are afraid that their food is becoming infected with COVID, that the vegetables actually would be infected with COVID. Are you seeing the same thing in meat?

Dave:              No, not necessarily. I think, early on, there were some questions about that, but the science so far has been really, really consistent, and that really just isn't the case. As long as folks are following the same sort of things that they would have always done from a standpoint of food safety, there is absolutely zero increased risk here. I think, as we look at, quite honestly, some of the fruit and vegetable pieces that we've heard from folks, (the reality) is that people are trying to limit the amount of trips to the grocery store, period, so they may only go to the grocery store — some were trying to figure out how they can go maybe only once every other week. So, if you're dealing with fresh fruits and vegetables and people are only going to go to the grocery store every other week, some of that is going to go out of condition before you can actually eat it, and so, there are some other dynamics, I think, that happen with some of that, too, depending on the product.

Michelle:       Dave, you talk about those individual producers suffering. Are they going to be able to bounce back or even stay afloat during this time? What are you hearing?

Dave:              I think that depends on a number of things. There have been some folks, now, that have been successful working through some small business administration programs. Paycheck Protection Program is one of them that we've heard some success with, with farms. There are some other small business administration programs that farms are working through, through their lender. I do think it's really going to depend on, again, that relationship that they have with their lender — (and also,) obviously, the existing amount of equity that they've got in their farm, what sort of marketing plans that they had in place. I think that effect is going to be different for each individual farm, but I don't see anyone being unscathed. I think it's just a question of degree for each farm.

                        I do know, too, that Congress and the administration is actively working on some aid packages, at least at this recording. We've not heard what those exactly will be. Our asks, though, have been for direct infusions of cash back to farms — and truly back to farms, so that they've got that to try and hang on with and reorganize with.

                        The other is a $1-billion purchase that the government would make of pork products. Again, those are requests right now. USDA is certainly working through those requests, because there are other industries out there, too — whether it's the dairy side, beef cattle, ethanol, fruits and vegetables and so on — that also have asks of the federal government and of the money that's available for right now. We're hoping that we'll know relatively soon because, then, that will help guide us as to next decisions and next asks, either out Congress or the administration. It also starts to give a little bit of a clear roadmap to lenders and how they will end up working with their respective farm borrowers.

Michelle:       Dave, on the government side of things, what are you hoping to see? We hear about bailouts or aid packages. What is best-case scenario for the swine industry?

Dave:              I'd say a best-case scenario is if we can have the ask that we're making this week, and that is cash payments out to farms to help with liquidity. The second piece is a government purchase to try and take product off of the marketplace to have some relief there — plus, that product would go into food shelves, which serves a need on that standpoint, as we look at our general economy and displaying the number of people that have been laid off. I think an absolute tragedy is to throw away good food. Unfortunately, I don't think we're going to be able to avoid that completely, but as we look at trying to provide for our fellow person out there, if there are ways that we can work through to provide food for people, I think that's incredibly important as we work through this because, again, it's a tragedy to throw away food if we don't have to.

Michelle:       It's an absolute tragedy, and of course, farmers, they're not strangers to hardship. The global industry was already grappling with African swine fever when COVID-19 struck. Are there lessons from African swine fever that are being applied to this new challenge today?

Dave:              Yeah, they really are — from a standpoint of, especially, if we do get into situations of putting healthy animals down. There are some plans that we put into place and some demonstrations and drills that we'd already started on. Going back to a little bit earlier this winter, looking at some issues around depop and disposal — though there's some of that that I do think will be useful, it's not exactly the same, because we're dealing, in this case, with healthy animals versus animals that have a foreign animal disease. It actually gives us a little more flexibility — in fact, quite a bit more flexibility — with healthy animals, but we still have to do it responsibly. That means we're doing it timely and we're making sure that we're protecting the environment as we deal with those sorts of things.

                        Also, most importantly, too, is that the people that work with pigs on a daily basis, they're really wired to save pigs and to do the best they can to raise pigs. They're not wired to put them down, especially when they're healthy. I think there are people and mental health things that we're going to have to be cognizant of if we're forced into these situations, because again, the folks we've got working in barns and the owners of pigs, they truly care about the animal and want to do the right thing. If we get forced into some of these pieces that really are not real great choices, we need to make sure we're taking care of our people in that whole piece, too.

Michelle:       It's important that you bring that up. You talk about the mental health side of things. You talk about potentially putting down healthy animals. What does that look like from the eyes of a producer or somebody who works in a barn?

Dave:              I think it's a stress that people just probably didn't think about. I think it comes back to (being) as simple as (the fact that) people want to hire folks that work on their barns, again, that are empathetic, that are caring, that want to do the right thing, and it'll be tough on them. I think that the important thing is for employers and other family members to recognize that and to help people through it. Now, I'm not saying that there's a magic way to do it, other than the first acknowledgement, to just make sure that you recognize it and, then, take that into account if we end up getting forced into those decisions.

Michelle:       Dave, how do you think this pandemic is going to change the swine industry in the long term? Will there be changes, for example, to farm size, prices, production, biosecurity?

Dave:              Quite honestly, I think, (on) the biosecurity side, we're doing pretty well. I think there are continual improvements on that (that need) to happen, no matter what. Farm size — I think, unfortunately, what happens in things like this is that it does tend to be more of a drive towards consolidation, when you have things like this happen. I think that, no matter what industry you're in — the pork industry, other parts of agriculture, other businesses — that tends to be one of the consequences that does come out of it. I think, just depending on what sort of equity that farmers end up getting to and the work they do with their lender and, consequently, any sort of inflow of cash that may come from the federal government is really going to dictate, then, what the industry looks like coming out the back end. We will have a pork industry coming out the back end, and it will be competitive, and we'll provide safe, affordable food, just like we always have. It's just probably going to look different. We just don't know (to) what degree it will look different. Without a doubt, I think that lenders may look at some different requirements from a standpoint of equity, going forward, to account for some of these black swan sort of events that seem to pop up, but that's yet to be determined, too.

Michelle:       Do you see any kind of a silver lining to what is happening right now for swine producers — any kind of opportunity, so to speak, in the midst of this crisis?

Dave:              Well, that's a good question. Oftentimes, it's really difficult to see a silver lining in things like this. In hindsight, one silver lining is a lot of the planning and relationships that have been built based on African swine fever and foreign animal disease in general; they really do help in situations like this. When you're in a challenging time and you need to be working together with folks to try and address things, that is no time to be exchanging business cards for the first time. So, I think this does give us a lesson that relationships with folks that can help your business and to build those things over time are incredibly important, whether that's at the farm level or whether it's at the association level or business level. Just never take those connections for granted, because you never know when you're going to need them, and those things need to be developed over time.

Michelle:       Speaking of taking things for granted, with our food supply threatened at this time, in your eyes, does it change the way the consumer sees agriculture? In your opinion, are they looking at agriculture now in a more positive way?

Dave:              I think that, in some cases, they may be. I think the other thing that goes with that is that — I think the first natural thing for folks (to do) is to look inward, so they're going to look towards their own personal financial situation, whether they have a job or not, when they will get back to work. I think some of those more immediate things are going to probably be on more (of) the general public's mind first, but I do think it's instructive already, even with some of the panic buying and so on that's going on in grocery stores. Whoever thought that you would worry about where (your) toilet paper would come from? As we see meat shelves that are not as full as what we're used to, or going in to buy a can of soup and there's no soup left, there are some things that are kind of, I think, instructive.

                        We've got a fantastic food supply in this country, but the chain itself, every once in a while, can get a little threatened. We're seeing that right now, so we shouldn't take it for granted, and we should be grateful for the food production we have in this country. I think some people will be more appreciative of it, but it's also our job to produce food. That's why farmers are in this business, and they're going to continue to do so and do it in a way that's responsible. I think we'll see a shift, but we'll see what occurs there down the road.

Michelle:       So many things changing. There's just a great cost on many levels with what's happening right now, and of course, nobody can predict what's next. We all hope it's sooner rather than later that this whole thing is over. Dave Preisler is our guest today, the CEO of Minnesota Pork. Thank you so much for joining us today.

Dave:              My pleasure, and we all wish for better days, and we hope they come soon.

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

Click here for additional COVID-19 resources.

On March 24, India’s 1.3 billion people went into lockdown in the most extensive COVID-19 containment effort in the world. The impact of the pandemic extends to livestock producers, crop farmers and the food supply chain in unprecedented ways. Dr. Sayed Aman, managing director of business at Alltech India, shares how life and agriculture look from inside the nationwide lockdown, and how heroes are emerging to help others amid the crisis.

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

Hosted by Michelle Michael

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

Co-produced by Brandon Whitworth

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

Michelle:       Hello! I'm Michelle Michael. In this special series of AgFuture, we're talking with those working along the food supply chain about the impact of COVID-19. My guest today is a colleague of mine here at Alltech, Dr. Sayed Aman. He is the managing director of business in India. Dr. Aman, it's a pleasure to have you with us today.

Dr. Sayed:     Thank you, Michelle. Thanks for having me.

Michelle:       Dr. Aman, India is home to a very large number of people — 1.3 billion, I believe, is the number — and, currently, you're experiencing some of the harshest and most extensive lockdown measures over COVID-19. Those restrictions are aimed at slowing down the transmission of the coronavirus, of course, but what is life like for you, for people in India right now, just day-to-day living?

Dr. Sayed:     Thanks, Michelle, for that question. Let me start by saying a big condolence to all those people who have lost their lives in this pandemic. Our feelings and thoughts and prayers go with all those who are affected and their families, and a big gratitude to all the healthcare workers, the police, all the heroes working in the food chain across the globe.

                        To answer your question, Michelle, the prime minister of India was very proactive in announcing the first lockdown on the 22nd of March. That was a Sunday. One-point-three-four billion people going under lockdown — that was probably the largest lockdown ever that happened in the history of this planet. Following on from that first lockdown, the second lockdown then started on the 25th of March for three weeks. It was not an easy scenario for people, really, because to get to this kind of new way of life, to get used to new terminologies, new vocabularies, it wasn't easy at all — whether it is the PPEs, the ventilators, all these are new terminologies, in a way. Initially, people faced a lot of difficulties to differentiate between the essential and the non-essential elements, but now, things are a bit more clear. Almost every day, we have new notifications come through from different government departments, and things are getting better as time flies.

                        Now, as we are on the fifteenth day of lockdown, we are beginning to see life again. It appears that, now, the government of India and the different states are looking at further extending this lockdown. We are getting to know about this scenario by this weekend, how long this lockdown will continue — but then, overall, Michelle, there is significant medical, economic and psychological stress and pain on everyone. Amidst all of this, we still see a silver lining. The air quality in many of our states is improving. For example, in the capital of India, Delhi, the air quality has improved by more than 70%, which is really a promising scenario. We now know, Michelle, in India (that) the sky's color is really blue, and the moon is pink.

Michelle:       Certainly, that’s something that's different at this time. I want to go back and echo your comments about those who have lost their lives in this pandemic. Of course, our hearts go out to them. Farmers and producers, they're experiencing a loss of a different kind. Let's transition now to the world of agriculture, where nothing is like it was just a few weeks ago. Talk about the world through the eyes of poultry producers at this time. Rumors and speculation associated with the consumption of chicken linked to COVID-19 has really put a dent in sales. Tell us about that speculation. How did that all start, and how much are producers losing at this time?

Dr. Sayed:     I just want to take you a little bit to a pre-pandemic scenario. The end of December was a Q3 financial — it was considered a financial year. Our economy, over the period of the last two years, is a little bit on a downtrend, from a GDP growth of 7.1% to 4.7% in the Q3 that ended December 31, so already, there was very tight pressure to the poultry industry. The producing power had reduced. Then we heard the initial news of the pandemic emerging from China and Wuhan that was linked to the seafood market and the animal market.

Towards the end of January and February, unfortunately, there were rumors and videos being circulated in social media here in India stating that chicken consumption leads to coronavirus. That was really devastating. The entire chicken industry, whether it was broilers or eggs — the prices really nosedived, the consumption nosedived, and the producers were in deeper financial distress.

Michelle:       I'm sure you know some of those producers personally. What is life like for them right now, and what is the impact despite the financial distress?

Dr. Sayed:     When you talk about the financial distress, the whole poultry industry in India was losing and almost is losing about $300 million per day, which is really very significant. The broiler prices crashed from $1.20 to as low as $0.20. There were situations where we came across and I witnessed that the broilers have literally no price at all and they were freely distributed to the consumers. At this financial distress and at this crisis moment, the poultry producers came together, and this togetherness is very, very critical. All of them came together. They made a collective appeal and a plea to the government of India, to the Animal Husbandry Ministry and the finance ministry, and we are hopeful that there will be some stimulus or relief package coming to us in the poultry industry.

                        Now, going back to the rumors, there are — FIR has been registered in different police stations and different states. Some states have done incredibly well in trying to investigate where, why and how these rumors — who was behind them, and I'm sure they will book the culprit eventually, but frankly, I think that there is a lot for the industry to look beyond into the future and say, “Are we really prepared for another scenario like this?” and “What will happen if another scenario happens in a similar way?” So, I think it is time for them to really come together and look into the future.

Michelle:       It sounds like poultry producers — like you said, it's just great distress at this time. What has changed for, say, milk producers?

Dr. Sayed:     Even (for) the milk producers, the milk consumption has really dropped, because all the hotels, the restaurants in India drink a lot of milk, a lot of tea that has milk in it, so many reports suggest that 25% of the milk consumption has reduced. On the other side, if the cooperatives want to convert the liquid milk into SMP or powdered milk, the prices are not encouraging. The exports are not encouraging, so it's quite a challenging scenario for the dairy farmers, the dairy cooperatives, the milk processors, everybody in the supply chain here. It's all of these things. We have cooperatives like Amul that see a silver lining, and they are projecting a growth of 18%, even in this particular scenario. We have situations wherein some of the feed millers, the dairy feed millers, are facing a big issue in terms of getting the raw materials into their feed mill, and that is a situation where Alltech is trying to help them because we deal with feed ingredients as well, and we are trying to support and give our best in whatever way we could.

But we should also remember, Michelle, the corn farmers, the soya farmers. The corn farmers are already suffering because there is a challenge on the harvest. We generally have two crops in India, and while the soya harvest is going to happen late this year, I'm sure there will be a big stress on them as well. The entire supply chain has a big challenge at the moment.

Michelle:       Crop farmers are hurting. I've just heard that wheat farmers in India are being asked to delay their harvest that would normally start in the first part of April. It's been pushed back. What's the impact on crop producers at this time?

Dr. Sayed:     You're right. There is significant migration of laborers that has happened, particularly if you look at the wheat production, where India stands (at) number two in the world. The northern states — Punjab, Haryana, U.P. — they depend on the laborers that particularly come from the eastern part of India. Due to the lockdown, most of these laborers, they went back home, so the mid-size farmers and the large-size farmers are deeply affected because, to get the mechanical harvester into the field and get their harvest, it's just not possible. Late harvest means there is going to be a significant loss to them.

                        It is not just the wheat farmers. As I just said, it's the maize farmers as well. They are able to only harvest 10% of the maize, and 90% of the corn is still out in the field and is very vulnerable to the unseasonal rain that may come, so that, again, is going to affect the animal industry, which really is very much dependent on the agriculture industry. We do have situations wherein the vegetables, the fruits, even flowers — in India, since all the weddings have been called off, there are no events happening. The export is really uncertain. The floral industry is hit very, very badly, to the extent that beautiful flowers like marigold and roses go for ruminant feeding today, so the challenges are quite significant, and I hope we find relief very soon here, Michelle.

Michelle:       Yeah — that sentiment is echoed around the world. Dr. Aman, the world of agriculture has a proven track record of overcoming strife. Those who work to support farmers and producers are no exception. I've heard stories of our colleagues, Alltech colleagues, delivering supplies to producers in their own cars, on their own motorbikes. Tell us exactly what's happening there, and what does that say about courage and bravery and overcoming during this crisis?

Dr. Sayed:     Yeah. You make a really good point, Michelle. I think, after the lockdown, the transport in India was totally shut down. We certainly addressed all the people that are included with the healthcare, the police, everybody as heroes, but I must tell you, all those who are linked with the food chain are also heroes today. Our colleagues really stepped up in these tough moments wherein the layer farmers, in particular, were running short of stock because they did not have too much stock (and on) March 31, March being our financial year-end, they were running low on stock. They called us for Alltech products and supplies because they were not able to produce feed for the layer birds. We have dealers like SLP, Sri Lakshmi Prasanna, and our own people went out there on bikes and cars with one bag and two bags and tried to deliver the products to the farmers so that the farmer can still produce quality feed in these challenging times.

Michelle:       Would you say that, at this time, producers and farmers might rely on your colleagues more now than they did before?

Dr. Sayed:     Absolutely, and they came back saying that no company could (provide) service in this way, how Alltech and the dealers have done. There was a lockdown across the whole day, (and it was) only (in the) morning from 6:00 a.m. to 9:00 a.m. that it was allowed within a three-kilometer radius to move, for example, in Andhra state.

                        Our people really woke up at three in the morning to go ahead with the deliveries, even up to 50 kilometers on bikes, to make sure that the farmers have at least 10 to 15 days’ stock and they can continue to run the show in this lockdown period, so certainly, they will remember Alltech and the Alltech dealer service for a long time.

Michelle:       It certainly shows courage from our colleagues, as well, through this entire situation. It's hard to talk about opportunity or to focus on opportunity, but is there an opportunity in this pandemic, in these times, where we have been forced to adapt again and again?

Dr. Sayed:     We have seen the challenge of labor, with great respect to all the laborers that continue to serve the industry. However, in this scenario, where we have deep scarcity of laborers, I think there will be more drive towards automation in every industry, whether it's dairy, whether it's poultry or ag-tech as a whole. I think automation is going to take an upper hand and the reliance on people will probably reduce. Also, I feel, with regard to personal hygiene, how we greet people, that's probably going to change. We talk about social distancing. My comment would be, probably, we are socially connected more online than ever before, so it is probably (more) physical distancing than social distancing.

Michelle:       Yeah. This crisis is going to have an impact on us in so many different ways, but in the short term, crisis also sometimes drives innovation. In some cases, farmers are doing things that are outside the normal way that they operate. Can you think of specific examples of farmers driving innovation?

Dr. Sayed:     Yeah. We have an example in North India, Michelle, where one poultry producer and poultry farmer, his son is basically a medical doctor. He attended ONE: The Alltech Ideas Conference last year, and he and his team and his father, Mr. Jagdish too, they've come up and developed a ventilator in just three days. One would (guess) it is very expensive, with the increasing need of ventilators — not just in India, but across the globe — which cost a few thousand dollars, but they claimed to have developed this in just $140 or so. (It) is known as volume control ventilator, with a respiration rate of 12 to 30 per minute, which is incredible, really. They've put up their proposal to the government of India, and we are waiting for the approval. Really, they don't want to make money out of this, but what they are looking for is to work with the people, to save lives — as many as they can — and contribute to the society.

                        I also have another example to share with you wherein a couple of my school colleagues in my state, when the healthcare workers were running out of the face shields, the two (of them) came together with a club locally and developed a shield in just two days’ time and delivered those hundred face shields at no cost. Now, they are on the verge of making another hundred face shields, so, really, at this time, everybody is coming together to help others and to help the society and the community.

Michelle:       Yeah. These farmers, these producers doing these things, they're suffering right now. So, in the midst of all the suffering, they're helping others. What does that say about the spirit of the farmer —  the drive, the sacrifice they make to feed us all?

Dr. Sayed:     I think it's a really unbelievable effort from the farmer, whether their aim is to really touch the human life or their aim is to do betterment for the society. Money is not everything, they believe, and there's life beyond money. The farmer is an unsung hero. They have been working very hard in the middle of this crisis — going out and feeding the birds, going out to the farm and collecting eggs, going out there milking the cows. Why? Just to get the food onto the table of the consumers when there is a total lockdown in the country.

                        I think, just like the healthcare workers, farmers need a very, very deep appreciation from everybody across the globe.

Michelle:       Do you think, then, on the consumer level, does this change the way the world perceives agriculture? Oftentimes, producers are blamed for things like pollution, but is agriculture more appreciated now?

Dr. Sayed:     Well, I hope that is the case, Michelle, and I wish that is the case as we move down the line during this pandemic and post-pandemic. Certainly, we consider doctors, nurses, healthcare workers, those involved in PPE manufacturing, those involved in sanitizers and disinfectant manufacturing, we consider them as heroes, but my only question would be: why not consider all the farmers involved in the food chain, getting the food onto the table of the consumers — why don't we consider them as heroes as well? I hope the government recognizes their efforts, and I hope better sense prevails.

Michelle:       I certainly recognize them as heroes during this time and all throughout the year. The second wave of a pandemic, God forbid that'll happen, but will the ag sector be better prepared to react if it does, or is it even possible to prepare for something like this?

Dr. Sayed:     I guess so. We are now better prepared if, at all — as you said, God forbid — the second pandemic comes through, but just to let you know the development in India, for example. This week, the Ministry of Agriculture and Farmers' Welfare have announced and exempted the group of farmers — the FPOs, the Farmers Producers Organizations — they have allowed the farmers to go directly to the bulk buyers, processors and big retailers and avoiding those mandis, the APMCs. This is a big change, I believe, happening in India. This links the producers to the right people where, probably, they will get a better remunerative price, in a way. In the wake of this, reducing the number of people coming together, where mandis — it's so difficult, where the farmers would normally go to sell their produce, but now, the farmers can directly go and sell their produce to the big processors and the retailers as well.

                        The other change that we see that has happened (is that) the government of India has started a special eNAM. That is the National Agriculture Market portal, which has helped, and these modules have been released on the 2nd of April for e-trading of the stored agriculture produce of the farmers into the government-designated warehouses, and (this is) enabling the FPOs to upload their produce for their collection centers, for bidding through eNAM, without the necessity to bring these produce to the mandis. I think this really helps the agriculture farmer and the producer to get directly linked, in a way, to the consumers.

I hope a similar sense prevails in the animal industry, where, for example, in the case of chicken, 93% of the chicken in India is sold alive. I hope, post-pandemic and now, that all the stakeholders come together and build that infrastructure so that only processed chicken goes out to the consumers, and they own the brand of that chicken until it is delivered to the consumer so that if the consumer has any query on the quality of the chicken or any rumor they hear on the quality of the chicken, they can always call the producer and get that clarified. It is a big dream, where it might take eight to ten months to build that infrastructure for the poultry industry to convert the whole broilers that are produced in India into the processed chicken and totally stop selling the live chicken. If that happens, I think it is going to be a rebirth for the poultry industry.

Michelle:       Yeah, change not just for poultry, but the entire world of ag.

                        Nobody knows when this is going to end, and certainly, we're all just trying to find our way. Dr. Sayed Aman, from Alltech India, stay safe, stay well, and thank you so much for joining us today.

Dr. Sayed:     Thank you for having me, Michelle, and thanks to you and the president of Alltech, Dr. Mark Lyons.

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

Click here for additional COVID-19 resources.

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

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

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

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

• Cultivating Optimism & Opportunity: Leadership in Times of Crisis

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

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

• From the Frontlines of Food Production

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

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

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

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

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

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

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

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

• Planet of Plenty in a Post-COVID World

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

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

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

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

Producers are faced with new challenges as consumers adapt to eating more meals at home in light of the COVID-19 crisis. Will we return to “normal” when the outbreak subsides, or will new habits create a permanent shift in how we eat? Ken Zuckerberg, lead analyst and senior economist in CoBank’s Knowledge Exchange division, explains how the pandemic has already affected the food sector and what economic and market trends may emerge.

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

Hosted by Michelle Michael

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

Co-produced by Brandon Whitworth

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

The following is an edited transcript of Michelle Michael’s interview with Ken Zuckerberg. Click below to hear the full audio.

Michelle:       Hello! I'm Michelle Michael. In this special series of AgFuture, we're talking with those working along the food supply chain about the impact of COVID-19. My guest today is Ken Zuckerberg. Ken is the lead analyst and senior economist in CoBank's Knowledge Exchange division, where he focuses on grains, oilseeds, farm supply and biofuel. That translates to me that, well, you're a numbers guy — is that right, Ken?

Ken:                Correct, although not simply just a numbers guy. The interesting part of the job is going through the numbers and then triangulating with market information to understand, really, where we are, where we're going and what the marketplace may be missing.

Michelle:       So, in your role, you look at data, you look at patterns, you look at trends and economic activity, and you use those predictions to improve business decisions in agriculture. Also, just some background on CoBank: CoBank is one of the largest private providers of credit to the U.S. rural economy. The company is located in Colorado and delivers loans, leases and other financial services to agribusinesses in all 50 states. Is that right, Ken?

Ken:                Generally, that's spot on. We operate within the Farm Credit System, which, as you know, is the largest lender to agriculture in rural America and the United States.

Michelle:       Ken, COVID-19's global spread may continue to impact supply chains and the availability of certain crops, which is also potentially affecting commodity prices and farmers’ planning decisions. How do you look at the risk of COVID-19 from a very high level?

Ken:                Thank you for asking that, to begin with. Strictly speaking, there are five bullet categories of risk facing every economic sector in every region of the world. These categories can be thought of as economic risk, environmental risk, geopolitical risk, societal risk and technological risk. Coronavirus falls strictly under the societal risk bucket, given that it's an infectious disease. However, the dynamics of treating it and what we've seen in terms of the resulting job losses and the massive contraction in economic activity — that actually puts coronavirus into two buckets: both the economic and the societal. It lies at the intersection of those two, and there are sort of broad ramifications for not delaying this quickly. The longer it goes on, the more uncertainty there is. The more uncertainty, the greater the economic damage. Then, because of those, if that scenario unfolds, the longer and harder it is to sort of get back to what people hope to be, back to normal.

Michelle:       Ken, how does COVID-19 impact the food and agriculture sector?

Ken:                Let me start with the labor and supply chains. We've gotten a lot of questions about both recently, and I think it's worth addressing, to begin with. Specialty crops are labor-intensive, and places like California (are) often dependent on noncitizens working in the U.S. either during the season or on a temporary basis — hence, closing borders and limiting temporary work passes to contain the virus spread obviously would be negative. Partially offsetting this, people are losing their jobs in other sectors, such as the restaurant and hospitality industries, and those (people) could theoretically come to work in agriculture, although that remains to be seen.

                        Another issue, of course, is employees that potentially get sick that work in food processing plants, grocery stores and restaurant takeout or delivery. These are some of the issues, from a labor standpoint, that we're monitoring closely. On supply chains, it's a bit of a mixed bag for now, but we're watching closely to see if things change in the future. In a recent report about the spring 2020 planting season, I argue that ag retailers in the U.S. have adequate supplies of crop inputs to deliver to customers this season. So, from a farm input supply chain perspective, we're not so concerned. We don't think it's a near-term risk. It is clear, though, that, given the amount of imported fertilizers, chemicals and feed ingredients made in China and brought to the U.S., the longer this goes on, the bigger that risk could be down the line, but we view that as a forward risk rather than a current one.

                        A more concerning matter, with respect to supply chains in the U.S., is truck drivers and truckers and transporters dealing with the splintered delivery networks and an upsurge in retail demand as consumers start buying more food at grocery stores and away from restaurants. The surge in that area is sort of causing bottlenecks in other delivery channels. Again, we are monitoring this for agriculture, production ag. We don't see too fat of a risk in the near term, but the situation is very dynamic.

Michelle:       Of course, facing uncertainty in a volatile industry is nothing novel at all for the American agriculture industry. Farmers are very hearty. They're full of perseverance and innovative thinking. Will farmers and producers rise to the occasion, or will this time be different? What are the critical factors at play today versus what you expected as you headed into 2020?

Ken:                I agree with you about your assertion of the American farmer. He and she do not go down easily. I have confidence that, generally speaking, production agriculture will rise to the occasion. However, there are a few critical factors and variables that the industry has to deal with that, quite candidly, they probably haven't dealt with ever before, even during the Great Depression. The continued economic uncertainty and volatility in markets, shipping network supply chains overseas and the shocks to demand — these are going to be negative issues for agriculture exports in the very near term.

                        Another pressure is, given the high levels of global financial market (pressure) on people, the more this goes on, the more that foreign investors tend to drive into U.S. dollar-denominated assets, meaning the dollar. The stronger the dollar, the more expensive our products are for overseas buyers, and, obviously, that would be a negative. The greater strength in the dollar, the more pressure on how competitive ag exports are relative to other major production regions.

Michelle:       One of the challenges crop producers were facing before this pandemic was global trade wars that were occurring, particularly with China. What has changed since COVID-19?

Ken:                In one sense, the entire world has changed with COVID-19. Obviously, the critical questions that we're all asking ourselves are “Can things return to normal — or, alternatively, a new normal?” and “What will domestic and export demand look like for ag products when we get there?” Right now, it's too early to make a broad call on any of that. That being said, U.S. agriculture has a reputation for very high quality. Recently, we've seen an uptick in demand for certain crops, such as wheat. Here in the U.S., we have adequate stocks, high-quality and attractive prices. China has been a buyer there, and they've also been buying soybeans and pork. Last week, in fact, was a record for U.S. pork exports to China.

                        The world has changed. There have been demand shocks, market shocks, economic shocks, since both COVID-19 and the Saudi Arabia-Russia oil price war has broken out. However, we do see agriculture as a go-to sector. As people commonly say, you'll always have to eat. So, it does tend to be resilient, even when the other parts of the economy are in trouble.

Michelle:       Farmers are, of course, used to sacrifice. But when it comes to financial stability, what exactly are farmers facing today in the midst of COVID-19?

Ken:                I think it's important to step back a minute and discuss what was the situation prior to the current crisis. Before that, crop farming had already entered the seventh or eighth year of a difficult pricing cycle. When we combined both crop and livestock farming together, the industry revenues actually had been flat with the 2011 level. However, production expenses continue to rise. The industry, in total, has been operating under profit pressure.

                        Another negative is that work in capital has been declining while debt has been increasing to record levels. Debt-to-net-cash income is also very high for the industry on a consolidated basis. While reported numbers show that net farming income rose in 2019, it did so only because of substantial government payments. Backing that out, income was actually down.

                        The bottom line is that farming, in general, has been under some pressure, and there is a massive divide between profitable and unprofitable farmers. The weaker ones, unfortunately, will have limited flexibility to play through the current crisis, and they ultimately may be forced to sell, exit or consolidate operations. We saw an uptick in financial restructurings for U.S. farms in 2019. Unfortunately, we think this could continue in 2020.

Michelle:       Are farmers even able to prepare for something like that? This is unprecedented, of course.

Ken:                COVID-19 is unique in that, regardless of income level, industry expertise or desire, very few businesspeople in general were adequately prepared for this. I think the characteristics that allow a U.S. farmer to manage through here come down to A) are you a low-cost operator? Do you have command of the variable inputs that are required to produce your crop? And/or B) are you overextended? So, the more financially conservative a farmer is, the greater he or she has the ability to operate beyond the current season.

Michelle:       Let's talk about trends for a moment, since that's definitely your expertise. What short-term trends are we going to see in agriculture as related to COVID-19?

Ken:                At the risk of observing the obvious, how consumers are purchasing food and what they are buying has clearly changed since the onslaught of COVID-19. We obviously first saw bulk purchases of Clorox products, hand sanitizers, toilet paper and canned goods. Now, a shift is happening that's more substantial — away from sit-down restaurants, many of which are closed in areas that have shelter-in-place restrictions, and the shift has gone towards buying food from supermarkets and other food retailers, including mail-order, home delivery and food delivery. Those are some of the short-term trends and observations we've seen that are likely to continue as long as this crisis is underway.

Michelle:       Can we, in any way, predict the longer-term effects from this pandemic?

Ken:                It's very difficult. What I think is fascinating is that, to the extent one observed a few years ago that some of the higher-growth categories in food were purchases of food either through fast-casual or specialty restaurants, that was in some ways cannibalizing sales at the supermarket. Now, the supermarket is the go-to place, with lines out the door and, oftentimes, limits of people going in. I think purchases of food for home consumption will probably continue at a greater level than had been (seen) during previous shocks, and part of the issue there is if people are genuinely concerned about being around other people that may get them sick, I think there's a likelihood that at least this dynamic will continue for a while.

                        Predicting long-term trends is inherently complicated. What I know I fundamentally feel is that this, too, will eventually pass. I think the business in the industrial case of food service out of the home will continue. But getting back to the same level of consumption out of the house? It's hard to determine when that's going to take place.

Michelle:       Of course, many people are under stay-at-home orders. Social distancing has pretty much everybody stuck inside their own home at a time when gasoline prices are way down. What is the impact of the recent drop in gasoline prices on agricultural production?

Ken:                There are two sides to that coin. The first one is that you're correct in that fuel and energy are important inputs — and costly ones — in agricultural production. The drop in gas prices, all else being equal, is very positive operationally. However, the demand shock and the price decline in gasoline prices has carried over to the ethanol industry to the point where the dynamics of operating an ethanol plant with margins under pressure because of the current price and demand dynamics is extraordinary. Unfortunately, the recent drop in gasoline prices is a mixed bag, and the focus now is on what the ethanol industry can and will be able to do to reposition itself to survive this downturn.

Michelle:       It's hard to think about opportunity in the middle of a crisis, but if that's at all possible, what opportunities might you see coming from this?

Ken:                I think there are opportunities. Crisis and chaos always give innovative people an opportunity to capture and deliver value. This time will be no different. Here are a few ideas about potential opportunities. Unexpectedly, wheat is seeing a surge in demand with the hoarding, if you will, of shelf-stable food at the supermarket. While this may only be temporary, it's interesting. Wheat is seeing a little bit of opportunity.

                        Labor shortages could help accelerate the adoption of farm robots to handle spraying and picking fruit crops. We have a number of companies that are already operating in that space, and that could be an interesting place to be going forward. Increased demand for food and grocery deliveries may also be the saving grace for certain meal kit and online food platform delivery companies. Finally, a renaissance in home-prepared meals and gourmet cooking might lead to increased buying of fancy pots, pans and kitchen accessories. In some ways, we see dollars shifting to the Krogers of the world, as well as the Amazons of the world, as well as some of the Blue Aprons and others. But who knows? Maybe the fancy home-houseware companies could also see a pickup here during or post-crisis.

Michelle:       Ken, how do you envision market segments? What I mean is restaurants are shutting down, but grocery stores are staying open. How do you envision market segments dictating supply chain moving forward?

Ken:                Much as we had discussed before, it's very hard to know whether this will be a temporary bull market in grocery stores relative to restaurants — how long that will last, will it be permanent, or there will be a shift. It's very hard to estimate that. That being said, I think there will undoubtedly be either stresses or disruptions related to packaging, shipping and delivery but also the product mix. For example, people that pay $50 for a New York strip steak in a restaurant may or may not be willing to pay a premium at the supermarket. I'm actually not sure; I think the likelihood is that they won't. There are other product categories that also face similar dynamics. With more people eating at home, there's a greater need for a variety of consumer staple foods. To the extent that that will be in demand, that will ultimately shift priorities both in production and distribution.

Michelle:       American farmers provide a commodity that consumers will always need. It's important to remember that the bottleneck in supply and demand is really only a temporary obstacle as health officials everywhere focus on containing the coronavirus outbreak. At the end of the day, Ken, what is your biggest concern at this time?

Ken:                My biggest concern is that we see globally interconnected markets that are, at the end of the day, very sensitive to competence. The good news about food and ag production is that this industry can be, oftentimes, countercyclical. When the broad economy is under pressure, food and agriculture can be a steady staple. As we said before, we have to eat. The risk is that the longer we go through a period where there's uncertainty, the greater the structural changes are in demand, and how to rectify that. The bigger risk for me is time. The longer this COVID-19 crisis goes out, the longer the economic uncertainty.

Michelle:       Ken Zuckerberg, senior economist from CoBank, thank you so much for joining us today.

Ken:                Wonderful to be with you.

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

Click here for additional COVID-19 resources.

It’s no secret that our farmers, ranchers and producers have particularly demanding jobs, which can be physically and mentally exhausting. Lesley Kelly is the farmer behind the popular blog, “High Heels and Canola Fields,” and a passionate advocate for supporting mental health within the agriculture industry. She joins us to discuss the emotional toll of farming, particularly during this time of unprecedented uncertainty, and shares the small steps that anyone can take toward improving their mental well-being.

The following is an edited transcript of Michelle Michael’s interview with Lesley Kelly. Click below to hear the full audio.

Michelle:       Hello! I'm Michelle Michael. In this special series of AgFuture, we're talking with those working along the food supply chain about the impact of COVID-19. My guest today is Lesley Kelly. Lesley, you're the head and the heart behind the blog called High Heels and Canola Fields. You're a wife, you're a mother and a farmer from Saskatchewan, and we want to talk to you today about one of your many passions: mental health. Lesley, you believe the success of any farm operation hinges on the well-being of the farmer, and you personally make mental health a priority, and you don’t shy away from talking about mental health. Tell us about yourself and your family, and how did you begin down this path?

Lesley:           Yeah. Well, thank you, first and foremost, for having me. Mental health is a topic that is near and dear to my heart, and what I've been trying to do over the last few years is reduce that stigma and break that silence that so many of us in agriculture are living in. Ten years ago, if you would've said I would become a mental health advocate, it wasn't even on my radar, but through struggles within my family, seeing my friends go through struggles, our fellow farmers, it really became a priority — especially a couple of years ago, after my husband and I did a live video sharing our mental health journey. I shared that I had postpartum depression after our second child was born, and my husband, a farmer, is living with anxiety mainly attributed to farm stress. So, we did this live video sharing what we had done together as a team and individually to really help overcome those challenges, and the reception we got afterwards was nothing that we've had or could have ever anticipated. That, really then, was the catalyst for myself and three other individuals in Saskatchewan for starting a not-for-profit called Do More Agriculture that is championing the mental well-being of our producers.

Michelle:       Before you started down this path of making mental health a priority, were you aware that there was so much of a need for this?

Lesley:           No. It wasn't until we did the video, because we kept thinking — my husband, Matt, and I kept thinking, "Are we alone in this?" After hearing from a few friends about their struggles, we thought, “There must be more of us out there.” We aired the video, and afterwards — after we pressed "stop" — the text messages, the phone calls, the direct messages, the social media, it blew up. It wasn't anything that we ever thought (would happen), and 99% of it was positive. People were looking for hope, and people were looking for that extra bit of encouragement to raise their hand and say, "You know what? I am going through something" or "I have gone through something and I didn’t know where to go or who to talk to or what to say." That really made us look at mental health as not just us but, really, an industry that needed more help and support and resources.

Michelle:       Absolutely. You have quite a following on your blog and on your social media sites, and you seem so passionate about mental health. You mentioned previously, you talked about the organization that you co-founded, Do More Agriculture Foundation. Can you talk about the specific goals of that foundation?

Lesley:           We are trying to do three things. The first one is to increase awareness about mental health. Our industry — agriculture — we haven't really talked about mental health in the past, so there is a lot of unknown. We're trying to bring awareness to agriculture as to what mental health is and what it takes for our farmers to be mentally well. The second is to create community. Our landscape in agriculture is changing. More people are moving to the cities. Our small towns are decreasing in size. It really takes a community to help our farmers around us, so we're trying to change that and build community, whether it's online or at events, and create a hub of resources, that community of health, so farmers know where to go if they are having a hard time. The third is research. We're trying to help those in research to understand what farmers need when it comes to support and knowing more about mental health in agriculture.

Michelle:       I wonder if mental health is more of an issue in agriculture — or is it around the world, globally, in all professions, and it's just now being talked about in agriculture?

Lesley:           Yeah. When it comes to mental health in agriculture, there are so many unknowns. It has been a recent discussion over the past couple of years that has come more to light. I have been part of campaigns where farming and agriculture was included, and it is a societal concern, but that societal concern — moving that needle, having a positive discussion — has then transcended into agriculture to help start those conversations. I do believe it is a worldwide concern, and I hope that, in agriculture, we can continue the positive momentum that we've had the last couple of years of starting a conversation and keeping it going.

Michelle:       It's no secret that farmers and ranchers have very demanding jobs. You know that firsthand. At times like these, amidst COVID-19 — it's unprecedented, but at times like these, there's economic uncertainty. There's vulnerability, still, to weather. There's isolation, which is obviously worse on someone who already suffers from something like anxiety or depression. What words of encouragement or advice do you have for fellow producers out there during this crisis?

Lesley:           Farming is an amazing lifestyle. It's an amazing industry to be in. Our roots are established in strength and perseverance, but sometimes, that could be a weakness, where you put your head down and work through it, and sometimes, that might not be the best. So, what we're trying to encourage in those around us — there are three main things, and that's to talk, ask and listen. By doing these three small things, you could really make a big impact on yourself and those around you. When we say “talk,” we want people to talk more about mental health. Talk to your family, your friends, your fellow farmers. Check in on them and talk about mental health. We don’t want these conversations to be hushed, because we know that if it just takes one person to raise their hand and say, "Hey, I need help," that could be a catalyst for encouraging others to get help that they need, too.

                        The second is to ask, and that really means to check in on people around you. Ask how they are doing. Also, check in and ask yourself how you are feeling. The third is to listen. I know that by listening, you don’t have to be an expert when it comes to mental health, but listening to someone — taking all of their struggles and pouring them out, taking the weight of the world off of their shoulders — can be a life-saving difference. It could make a life-saving impact. Also, listen to yourself and ask how you can help yourself through a really, really hard time.

Michelle:       Do you think farmers feel additional pressure at this time to keep the food supply chain moving, or is this business as usual for farmers?

Lesley:           Well, I'm not too sure about the pressure to keep it going as a farmer. I know, with us, seeding is right around the corner, and our goal is to keep putting that crop in every year. We're facing some worry and anxiety around will we have enough crop input supply, or what will that do to transportation if our plant or tractor break down? Will there be parts available? I can see or I've heard from other parts of the supply chain how they have more pressure. Transportation, frontline staff at grocery stores — that's where, probably, right now, is the most pressure.

Michelle:       I love what's happening in the background here, because it shows everyone is trying to maintain a sense of normalcy when nothing in the world feels normal right now. Is that your children at the background?

Lesley:           Yes. They are hungry, I believe.

Michelle:       Maybe you can explain to us how you're managing, because we talked about how, when you have something like anxiety or depression, you already feel isolated, and the social distancing might make it worse. How can somebody combat those feelings of isolation during this time? What advice do you have for them on how to maintain relationships and positivity when they feel so isolated and, quite frankly, are distanced from their loved ones in some ways?

Lesley:           Yeah. Right now, I can see for myself, being so extroverted, that I'm having a hard time being away from my family and friends. I think the one thing, once COVID is past us, on the top of my list is hugging my mom and my dad, who I haven't been able to see.

                        What I would encourage others who are having a hard time and need that connection with people is to keep continuing to reach out. What anxiety and depression do to us is they make us go into a box. They make us become distant, but continue to put that step forward. Every day, for me, it's making a goal that I'm going to check in on this person. I'm going to send a text, and not just a text saying, "Hey, how are you doing?" but even further, sharing what that person means to you because you haven't been able to see them in such a long time. Then, on the flipside is if you know in the past of someone who has had mental health challenges, who is going through a mental illness, for you to reach out to them, to have that text, send that text, to do that virtual call, because those can make a world of difference.

                        What my husband and I are doing right now inside of our home is we're journaling. We're doing art classes. We're trying to do as many family things to bring that connectedness home, and then the one thing that really helps my husband and I is to get outside, get that fresh air, feel that sun, do things, check off things on the to-do list that really make that anxiety lessen as we're coming into the seeding and planting season.

Michelle:       Figures from the U.S. Centers for Disease Control and Prevention show that, at least here in America, those who work in agriculture have some of the highest suicide rates of any professional group. Is there a similar concern or a problem where you are?

Lesley:           Yeah. We actually, in Canada, we don’t have any stats on farmer suicides, but yeah, we've looked to our friends in the States who have that research, and it is very — that's a hard number to hear, so my goal, by me talking about mental health, being an advocate, co-founding Do More, is to ultimately change those numbers.

Michelle:       Farmers, of course, are often in rural areas with very limited access, in some cases, to mental healthcare. How does this compound an already escalating problem?

Lesley:           Yeah. There are so many things that, as farmers, we face that are outside of our control, whether (it’s the) economy, like what you've mentioned, but then, it's (also) our access to support. During harvest or calving, as a farmer, it's very, very hard just to pick up and leave and drive four to five hours into the city to get that support — and then, sometimes, that support might not understand farming. They might not understand the world of agriculture and that it's not a nine-to-five job, that there are so many layers and so many things that are happening on the farm. So, at Do More Ag, what we're trying to do is bring that support — to know what support is out there and then bring that support to agriculture, so those that are servicing us understand our world and we can help our farmers.

Michelle:       What are some of those resources that are out there for farmers? Where can they find help dealing with this additional stress and anxiety that everyone is feeling right now?

Lesley:           Well, for us up in Canada, first and foremost, they can go to our website at domore.ag, where we have a list of resources that are set out provincially, but those who are in the States, they can look to their extensions. There are so many resources right now that are online, especially during COVID, that you can access on your computer or you can text support or you can call someone, whether that could be a mental health service hotline or your local hospital.

Michelle:       Are there any certain signs, certain telltale symptoms, that farmers should be aware of and acknowledge for themselves so that they know they're headed down a dangerous path?

Lesley:           Yeah. When it comes to mental health, it might look different for everyone, but my biggest advice when I'm chatting with others about those signs and those symptoms is that we all know our normals and those normals of people around us. If their acting or if their behaviors or feelings or thoughts are outside of that typical normal, that's where that could be a red flag to start to have those discussions about mental health. For my husband, his farm stress — what we saw him go through is he stopped eating. He stopped sleeping. One of the biggest physical signs was he started to have panic attacks where he couldn't breathe, excessive sweating, just racing thoughts of worry and anxiety, so that made us really realize that it's something — it wasn't just a little bit of worry and then work through it.

                        For me, having postpartum, I became quite emotional. It was hard for me to call a friend. I really became socially distant, isolated. The other part with Matt, what I saw — and this could be (common) with those on the farm — is he had a really hard time making just day-to-day decisions. Just small decisions, they really stopped him in his track. That was when we saw each other outside of our normals and said, "Hey, I think that something is going on that's bigger than what we first anticipated."

Michelle:       Yeah. That goes right along with my next question. When farmers ignore mental health, just like chronic pain, poor mental health can make it difficult to manage everyday stressors in farmers' lives. How were you personally impacted, or what is the worry beyond just what you had to do on the farm?

Lesley:           Yeah. Mental health is not something that just affects the individual person. I had personal experience that, when someone is suffering from a mental health challenge or distress or an illness, it really impacts the whole family. It can impact the farming operation. You really need that support system, that rally of people, your cheerleaders around you, to help you get through it, because sometimes, for Matt, he didn’t think anything was wrong. It was something that was his normal for so long, so it really took us to champion and help him through that really hard time, but it can impact day-to-day operations. It can impact your sales. It can impact getting the crop in the ground. It can impact during calving season. It's not just an impact of your mental health. Mental health can impact everything in your life if it's not addressed or if you don’t have the proper mental health techniques to get you through those hard times.

Michelle:       Right now, especially, there seems to be a renewed sense of appreciation for farmers. People are showing appreciation more than ever before. Store shelves are stocked with milk and eggs and everything, for that matter. I've talked to farmers and producers firsthand who are hearing for the first time ever, "Thank you." Does that help with mental health from an agricultural perspective?

Lesley:           I don’t know, as farmers, if we do look for that recognition. I know, for my husband and I, it's the lifestyle and showing our kids a new experience or life lessons that come from the farm, but when it comes to consumers that are in a different world, if they're in the cities and something that's so far removed from agriculture or farming, when they see how we do as farmers — the 2% of us (who) impact so many things, whether it's the economy, getting food on the table — that "thank you" could really mean a world of difference to someone who is going through a really hard time.

Michelle:       From the consumer end of things, is there anything that we can do to bolster the feelings of love and appreciation toward our farmers and our food producers around the world, especially when they're working so hard to feed us during this pandemic?

Lesley:           Oh, that's a big question. For me, it would be to continue supporting your farmers. Continue buying that food. You know what? What makes me smile at the end of the day is just connecting with people now, through social distancing or physical distancing. It's getting to understand other people's world, and if I have the opportunity to connect with someone who lives in the city and hear those words of support and love and that kindness that the world needs right now, that, to me, really brings a smile to my face.

Michelle:       What do you think might change in regards to mental health after this crisis is over? How will it change us?

Lesley:           I'm being quite optimistic. I'm looking at it as, now, because of our world going through something that is so unforeseen, mental health is a priority. People will be looking at mental health as one of the top things that they need to make a priority — (and) make themselves a priority. I'm also looking forward to seeing the changes of the mental health support. We all love to go into or would like to have that face-to-face contact with someone, but as farmers, we might not have that luxury, so I'm seeing and hope to see even more support, whether it's texting, calling or those virtual conferences of bringing support to people who might not be able to get that face-to-face connection.

Michelle:       Lesley Kelly is our guest today. Her goal is quite simple: to make the agriculture industry stronger and, quite simply, to break down the culture of toughness encouraged among farmers so that they, too, can discuss mental health. Lesley, thank you so much for joining us today.

Lesley:           Thank you for having me.

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

Click here for additional COVID-19 resources.

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

Hosted by Michelle Michael

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

Co-produced by Brandon Whitworth

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

As COVID-19 continues to impact communities around the world, the strength of the global food supply chain must be maintained. We spoke with Andrea Capitani, business manager for Alltech Italy, who shares how those working on the frontlines are overcoming adversity to provide food for families. What can we learn from one of the hardest-hit regions of the world?

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

The following is an edited transcript of Michelle Michael’s interview with Andrea Capitani. Click below to hear the full audio.

Michelle:       Hello! I'm Michelle Michael. In this special series of AgFuture, we're talking with those working along the food supply chain about the impact of COVID-19. My guest today is Andrea Capitani, business manager for Alltech Italy. Andrea, you're in a really tough spot right now. The world is in a tough spot, but especially you, your friends, your family, your team in Italy. You're the hardest hit right now during this pandemic. Can you give us an update on how you're doing day-to-day — not from a business viewpoint, not from a work viewpoint, but personally? How are you holding up? What are you seeing today?

Andrea:          Okay. Ciao, everybody. The story started a few weeks ago. It seems like years, but it's only a few weeks that we are completely shut down. We live our life in our house. Only a few people can travel, and for specific reasons. The rest of the people stay at home. Staying in the house with your family or with your loves or friends, whoever you live with, for days and days without leaving the house is quite challenging for everybody. We're so used to meeting with people, going to the restaurants, doing shopping, and now, those activities are completely gone. There's no social activity anymore. We can only speak with people through FaceTime or WhatsApp, videos in general. From an Italian perspective, we are more social than other cultures, and it is quite challenging, so this is how we live, and I don't know how long it will be.

Michelle:       What are you feeling as you're, like me, just looking out the window? What are you feeling? How are you managing emotionally day-to-day?

Andrea:          My suggestion, what I promised to myself and what I try to suggest to anybody: We need to stay busy. We need to keep our brain and the body — it depends on where you live — as busy as possible. If you start thinking or overthinking on what can happen, what could be, you become crazy. So, what we try to do — myself, my wife, my friends — we try to stay in contact and to keep our mental activity running as normal. We work through telephone or computer, of course, and we have social activities with those tools, so it keeps you busy as much as you can.

Michelle:       In terms of agriculture there in Italy, how are farmers and producers holding up? What are they facing during these unprecedented times? It's probably changing daily.

Andrea:          Yeah. There are two faces of the medal here: there is the reality and there is the reality that's shown from the industry. The reality is that farmers, they started to — the milk processors, the cheese producers — considering that restaurants are closed and we also cannot export anymore as we did in the past, the social life is not so social, so there are some goods, some foods, especially, that are completely forgotten — but for other foods, like fresh milk or meat, eggs, people still eat.

                        What farmers are facing is that they keep working as normal. The cheese and milk processors, for example, told them that they have to drop production as much as possible because they don't know what to do with the milk because the cheese is not sold. The mozzarella, Parmigiano-Regiano, whatever, is not sold as before, so they have to try to reduce the production without compromising the health of the cows or the animals in general because, sooner or later, it'll start back as normal, hopefully.

                        They are very stressed because they don't know what to do with the milk. The price of the milk dropped significantly, by 30% to 40%. In some cases, the mozzarella producers, the cheese factories, they didn't collect the milk, so the farmer has the milk in the farm and they don't know what to do with the milk, so they tried to freeze the milk, but you cannot freeze everything. For the other sectors, the eggs, they don't have any problem because people stay home and they normally cook, so they produce whatever they can in the house with the kids. The meat is the same. The sector of the agri-industry that is suffering much more at the moment here in Italy is the milk.

Michelle:       We talked a little bit about the shutdown of restaurants and the social scene and the lack of a need for some items, and that's certainly affecting ag right now, but is it offset by an increase in grocery sales, for example?

Andrea:          Yes, this is the fact. Statistics, you don't know if those are true or not, but I read recently that the groceries, the supermarkets, the big stores, they increased the sales of milk, eggs, flour, all the basic foods, significantly — by 50%, 60%, 80%. The consumption isn't that bad because people are still here and they have to eat. They don't go to the restaurants, but they eat at home.

                        What I think is making a difference is we have many tourists here during the year, especially now in the springtime, and I believe that a million tourists come here every year, so those guys aren’t here and those guys are not eating. This is why some foods are suffering more than others — for example, the wine. The wine is another sector that is suffering a lot because if you don't go to the restaurant, you normally don't drink a bottle of wine at home, or you don't buy many bottles. Also, the flours. The flours market is a niche market, but it's still an important business for us here in Italy. It's not for Alltech in general, but they cannot even sell the flours, so they stopped producing, and they don't know what to do with the flours. We're already in production. Some foods are okay. Some others are in big trouble.

Michelle:       Andrea, focusing on the livestock, are some livestock sectors affected more than others at this time?

Andrea:          Just the dairy cows and buffaloes. Those are the two sectors in livestock, in general, that are paying the bill. For the other species, there's no real difference between now and a few months ago. For eggs, for example, and poultry meat, broiler meat, it's even better now because the consumption grew a lot. Also, prices are linked to the growth. They are selling the eggs and the meat at a higher price, so they are quite happy, if we can say "happy" in this situation, but the milk is the one that is really a big problem.

Michelle:       What about crop farmers? What hardships are they facing there in Italy right now?

Andrea:          We are specialized; we don't produce row crops. We have, of course, but we are not a big country, so we don't produce tons and tons and tons of corn or wheat. We are more focused on importing those, and we produce more fruits and vegetables, especially in some regions of the south and even the north, but in the south, the temperature and the weather conditions are much better and they can grow crops all year long.

It seems that, also, this sector is going quite well, because people stay home and they try to eat as healthy as possible, so the consumption of any vegetable or any fruit has increased also. The challenge that all those guys have is that they cannot be in contact with other people. They need to pay attention. They have to use the masks. (Maintaining) a normal life isn't easy for them, but in terms of business, the crop guys, fruits and vegetables, at the moment, are doing quite well.

                        There are some crops that are probably going to have an impact on those. I'm thinking about the summer crops, like cherries or table grapes, but I don't think — because we export a lot of those, also, to Germany, Austria, Switzerland, and, at the moment, we cannot export, or the export is not so relevant, so if things don't change, maybe those guys will be affected too, but to this date, in March, the crop guys are quite happy.

Michelle:       It seems all around the world, daily — sometimes hourly — we hear of new rules and restrictions on our lives. We have to do things differently than we did them one month ago or two months ago. What are farmers or businesses doing there in Italy to adapt, really, to this fast-changing world?

Andrea:          As I said, you can leave your house for three reasons: one, for buying food and medicines; two, to go to work; and three, for specific and serious reasons, whatever they are. There's the police industry that can stop you, and you have to have a paper with you. It's a form that you have to fill out and give to the police guy, and this guy can say, “Okay, you can go” or “You go home.” They can also give you a fine and bring you to jail, in some cases, of course. It's just a simple thing, but this form has changed four or five times in the last ten days, so we don't even know which one is the right one because they keep changing.

                        The farmers, consumers, anybody, myself — it's not that easy to operate, because you cannot leave the house, for one. Two, you cannot meet with people, and you have to stay at least a meter from them, and you have to put on your gloves, plastic gloves, the mask, and even more if you work in some areas. You'll never know who the person that you're across from is. Is he good? Is he infected? We don't know. So, the social activity, in general, and the operational activity of any business is really struggling with the new rules, and again, they keep changing. We had the red zone, which was a completely closed zone in the north. They enlarged and enlarged and, now, Italy is the red zone. Then it's not red, but it's super red. It's a very chaotic approach, and I hope that you in America or in the other countries are learning from us. It's better to stop everything for a while and wait, as Spain did, to wait and hope that things won't happen, because when things start to happen, it is too late.

                        I don't know if that's the answer to your question, but it's a very complicated environment where we live in, and there's a new set of rules that is announced, as you said, every day. It's easy, in some ways, to — if I need to stay home, I don't care. The only people who care about the new rules and all the other things are the ones that — like my wife, for example: she works (outside of the home), and she has to accomplish all the new rules that are set every day or week.

Michelle:       The world looks to Italy right now. I'm curious if there are lessons that you're learning right now about how agriculture and the food supply works. What does that future look like?

Andrea:          I was in a call before with a friend that produced feed. They also produced some feeds for us, and he told me he's really, really scared about the new future, the close future, because (as he said), “I don't know what and how and when we'll pass this phase and when we'll start again.” If there's a lesson that we need to learn, we waste hours and hours of our time every year doing things that are not so necessary, in general, in life, and also in our business. The efficiency is not that efficient. I think that we'll start, hopefully, to increase the local consumption more than importing too many things from everywhere. Consumers, in my opinion, will go back to — my relatives, my grandmother, they got only what the season allowed them to get in terms of fruits and vegetables and also the meat. You eat the meat, but you don't need to eat the meat from Argentina. We are in Italy and we eat Italian meat. You're in America and you — I know that export is a very important thing for any country, but I think that the consumers are realizing that probably it's better to — there's a lack of consumption of what you produce instead of importing exotic things.

                        The other thing is I think that people will travel less, at least for the next years, because, probably, we've traveled too much, and in some occasions, the travel wasn't so necessary. This is what I think. I'm not a scientist. I'm not a genius. That's just my opinion. Speaking with people here, we are enjoying the time differently, and we recognize that a lot of our time is spent on other things that are not so important. I think that for the food, it'll be the same. The agribusiness will be the same.

Michelle:       There are so many stories right now of struggles, sacrifices, and we hear things going on — the hardships, really — but in the middle of all that, there are also stories of great human compassion. What heartwarming stories are you hearing out of Italy even during these really, really difficult times?

Andrea:          The first thing is there are many people that are sacrificing their lives for other people. I'm speaking about the doctors and all the people who work in the hospitals — also, the industries in general, factories and the farmers, as in our case. They try to find ways, of course, to sell their product, because we need to sell something to survive, but also to sell it in a way that can have an impact on other people.

                        Consider, for example, the mozzarella di bufala farmers at the moment. They don't know what to do with the milk. Why should they dump the milk, especially when they have their own cheese factory? This sector is quite common, so you have the buffalo farm and then you have your own mozzarella di bufala cheese factory, and you sell it directly to consumers or to restaurants and so on. In our case, we have a group of farmers (who are) our friends. They have been in Kentucky several times, so they are farmers, but they are quite progressive farmers. They said, "We have to destroy the milk anyway. I'm not going to dump it. I'm going to produce some cheeses and I'm going to give those cheeses to the local hospitals so that at least they can have some food to eat" — the doctors, of course, not the people that are sick.

                        Also, when they sell the mozzarella, let's say the mozzarella price is €10 per kilo. They give €3 of the €10 to the local hospital to buy the medical equipments and all the other things that are necessary, whatever they are. So, you can just accept the disaster, or you can try to adopt the disaster to be positive. There are many, many stories like this, especially in the dairy sector, but we also have customers that are donating money, or they are trying to supply crops, zucchini or whatever, to the hospitals or to the places where they need it, because if you cannot sell it and you have to destroy it, it's better, in a moment like this, that you share what you have with other people. In some ways, we see a lot of kind approaches to the other person, and I hope that this is another lesson that we learn that won't disappear after the coronavirus.

Michelle:       That would lead right into my next question. You hear these stories of neighbors helping neighbors, strangers helping strangers. It's one of the positives, if there is such a thing, in a pandemic. What's one takeaway that you have after seeing COVID-19 firsthand change the very world around you? How will it change you? How will it change the way you behave on a daily basis?

Andrea:          I want to keep in mind that we only have 24 hours a day and those are the only hours that we have and to use those as best as possible, avoiding useless waste of time or focusing on things that are not so important. I'm spending a lot of time with my daughters, and I'm not used to it because I'm always traveling. I'm appreciating the time spent with them and, also, staying at home, which is another thing that is not normal for me. I think that my personal takeaway is I will use my time better.

Michelle:       Andrea Capitani, business manager for Alltech Italy, thank you for joining us today. It's really good to hear your voice.

Andrea:          Thank you so much.

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

Click here for additional COVID-19 resources.

There is nothing more important to us than the safety and well-being of our colleagues, customers and communities. As a family company, we understand that the interconnectedness of our lives means that the actions we take within our business have an impact on countless others.

We share your concerns about the spread of COVID-19 globally. We are committed to doing our part to reduce COVID-19’s impact as quickly as possible, while maintaining our supply and service to our world’s livestock and crop producers.

Our business spans more than 120 countries, so we first began monitoring COVID when it emerged in China. In spite of the many challenges, our team in China has continued serving our customers, and we have been able to maintain production and continuity of supply due to the strict biosecurity controls that we had already established prior to COVID-19.

As COVID-19 expanded its reach, we responded by establishing a dedicated COVID-19 task force representing all regions of the world. Together, with a team of senior management, we review the latest information, including the recommendations of the World Health Organization and the Centers for Disease Control and Prevention, on a daily basis to adapt our approach to this dynamic and evolving situation.

A few of the specific actions we have taken to prioritize the safety of our team and the continuity of our service to our customers include:

1. COVID-19 company policy – Our policy addresses limitations on the travel of our team, including contractors and consultants, as well as other required practices to safeguard all of our sites. This is something we are reviewing daily and continually updating to ensure best practice.
2. Visitor screening form – A visitor screening form must be completed by any guest, including internal guests and truck drivers, before they are able to enter any of our facilities. This measure is a first line of defense to safeguard against any known risks.
3. Limitation of outside visitors – While we are maintaining some business-critical meetings, we are utilizing virtual meeting platforms as an alternative or are postponing visits to a future date. We are not allowing tours or visits to our facilities that are not deemed to be business-critical at this time. Truck drivers making deliveries or pickups are asked to stay within their cabs or as close to their trucks as possible, and any entry to our facilities must be approved following completion of the visitor screening form.
4. Enhanced cleaning protocols – In addition to our regular cleaning services, we have enhanced our procedures to occur at more frequent intervals and with greater attention to the disinfection of all surfaces.
5. Team member health – We are joining governments around the world in a shared effort to slow the spread of COVID-19 by asking our team members to work from home, if their function allows. Additionally, we have required that any team member who is feeling ill is not to return to the office until they have been free of a fever for more than 24 hours, without fever-reducing medications. Any high-risk exposure or confirmed case of COVID-19 necessitates a 14-day quarantine.
6. Operational continuity – Alltech operates nearly 100 manufacturing facilities around the world. Our global infrastructure enables us to shift production if necessary. We are working closely with all of our manufacturing teams to ensure operational continuity and service to our customers. We have implemented plans for all critical business units to work remotely, if required. As part of this, we continue to stress-test our systems and implement safeguards on the security of all data and technology.
7. Supply chain – We have been in contact with our key suppliers to review the status of all raw materials and have been reassured of continuity. While the majority of our materials and services are sourced in the Americas, we have built in contingencies globally, should the need to source from other geographies become necessary. Our global manufacturing and logistics capabilities position us favorably to continue to consistently serve our customers.

We have seen in other countries that food industries have been given essential industry status. As governments continue to shape their response to COVID-19, I hope you will support efforts to ensure a stable food supply.

To achieve this goal, the care and welfare of animals and crops must be of utmost importance. Feedstuffs, equipment for animal and crop production, and logistics are essential to ensure the certainty of our food supply. We ask that you implement any and all measures at your disposal to protect these vital functions until COVID-19 subsides.

We trust you value the importance of a safe, stable food supply. Thank you for your support as we seek, together, to provide security in this time of unprecedented uncertainty.

Sincerely,

Dr. Mark Lyons
President and CEO, Alltech