Data collected from 11 ^th annual survey estimates world feed production increased by 2.3% to 1.235 billion metric tons

Top 10 countries produce 65% of the world’s feed

[LEXINGTON, Ky.] – The 2022 Alltech Agri-Food Outlook was released today, highlighting global feed production survey data. The global COVID-19 pandemic has had major impacts on the agri-food sector, contributing to supply chain challenges and accelerating the adoption of new technology and environmental sustainability practices.   

“The results within our 2022 Alltech Agri-Food Outlook reinforce our confidence and optimism about the future of the agri-food sector,” said Dr. Mark Lyons, president and CEO of Alltech. “We see the resilience of the agri-food sector against the challenges of COVID-19, disease and supply chain disruption, and, even more importantly, there is evidence of growth, modernization and the adoption of more sustainable practices occurring in parallel.”

The eleventh edition of Alltech’s annual feed production survey includes data from more than 140 countries and more than 28,000 feed mills, and based on this data, it is estimated that international feed tonnage has increased by 2.3%, to 1.235 billion metric tons of feed produced in 2021. The top ten feed-producing countries over the past year were China (261.424 mmt), the U.S. (231.538 mmt), Brazil (80.094 mmt), India (44.059 mmt), Mexico (38.857 mmt), Spain (35.580 mmt), Russia (33.000 mmt), Turkey (25.300 mmt), Japan (24.797 mmt) and Germany (24.506 mmt). Altogether, these countries produced 65% of the world’s feed production, and they can be viewed as indicators of the trends in agriculture. Additionally, when combined, the feed production of these countries increased by 4.4%, compared to the overall global growth of 2.3%.

Key observations from the survey:

• The country with the largest increase in feed production by tonnage was China by 8.9% to 261.424 mmt. A key trend resulting in this growth was the continuation of the consolidation and modernization of the country’s feed industry. Swine farms and feed production have moved from utilizing food waste to contracting with professional feed mills. As a result, commercial feed tonnage increased, driven in particular by the growth and continued modernization of the pig sector.  
• Feed production met local expectations in about half of the surveyed countries while falling short of expectations in about 25% of countries due to continued restaurant closures, high raw material prices and/or African swine fever (ASF). The remaining 25% of countries exceeded expectations, mainly due to recovery from COVID-19 lockdowns, including increased exports to re-opening restaurants.  
• Over the past year, there has been strong focus on the environment, as governments worldwide have made renewed commitments to reducing their greenhouse gas emissions. In Europe and Asia, government policies have been the main drivers in most markets, whereas in the Americas, the main drivers have been consumers and private industry.  In some markets, there’s a strong focus on reducing greenhouse gas (GHG) emissions, and in other markets, the focus is more on the expected nitrogen regulations. 

Notable species results:

• The poultry sector experienced a slight reduction in layer feed tonnage (down 1.4%), whereas broiler feed production increased (by 2.3%).
  • The layer business has been facing challenges in many countries due to the high costs of raw materials, combined with flat/low retail prices for eggs. Animal welfare concerns are also a driver, as cage-free and free-range production are on the rise in many countries. In Europe, the most significant decreases occurred in Norway, Russia, Ukraine and Poland. Asia-Pacific also saw a decrease, while tonnage in Australia grew by 4%.  

• • Factors that have aided the broiler sector include an increased demand for easy-to-cook proteins as restaurants closed during the pandemic and an affordable protein option, as the prices of other meat proteins increased. China and India accounted for the most significant increases in Asia-Pacific. In Latin America, Peru, Brazil, Paraguay and Mexico contributed significantly to the region’s 5% increase.  

• Pig feed production increased significantly, by 6.6%, which was primarily boosted by Asia-Pacific’s recovery from ASF. Japan, South Korea, Malaysia and China demonstrated just such a recovery from ASF, but Indonesia, Myanmar, the Philippines, Thailand and Vietnam continued to feel the impact of the disease. In Europe, countries where ASF is not or is no longer a problem were still impacted by a pork surplus due to a reduced demand from China. 

• Dairy feed tonnage increased slightly, by 1.9%. Asia-Pacific saw the biggest increase, which is mostly attributed to growth in India. As COVID-19 lockdowns eased around the world, the reopening of the hospitality industry and in-person classroom education helped boost milk consumption overall. In Australia and New Zealand, dairy feed tonnages were down 6.7% and 2.5%, respectively.  

• Beef feed production shrunk by 1.9% globally. The industry continues to be challenged by GHG regulations and perceptions of environmental and health impacts. European markets are especially focused on reducing GHG emissions in an effort to align with COP26, the EU Green Deal and the FEFAC Feed Sustainability Charter 2030. The U.S. experienced an increased steer and heifer harvest due to carryover from 2020, as well as a record demand for beef exports. Argentina saw a significant reduction due to reduced exports, and high inflation and the devaluation of the local currency are also affecting Argentinians’ purchasing power, although export regulations are easing and could impact Argentina’s outlook for 2022. 

• The aquaculture industry continues to grow in many markets and increased by an impressive 3.7%. Recirculating aquaculture systems (RAS) are becoming more prevalent, and consumer demand for fish is on the rise. Markets with ASF challenges saw additional growth due to their reduced pork supply. India saw a significant increase in its aquaculture feed tonnage of 9%; additionally, Indonesia accounted for 10% of Asia-Pacific’s growth. In Latin America, Chile, Brazil, Honduras and Ecuador contributed to the regional growth of 5.6%. 

• Pet feed production had the highest increase among the sectors, with an 8.2% rise in production. This significant increase is largely due to the rise in pet ownership amid the COVID-19 pandemic. While some regions remained flat, there were no reported decreases in any region around the world.    

Notable regional results:

• North America saw steady growth of 1.9% over the last year, and the U.S. remained the second-largest feed-producing country globally, behind China.

• Latin America experienced moderate growth of 0.5%, and Brazil remained the leader in feed production for the region and ranked third overall globally.

• Europe saw a decrease of 1.2% in its feed production due to issues such as ASF and high raw material costs, combined with low end-product prices, declines in ruminant feed production and COVID-19-related government regulations.

• Asia-Pacific saw the largest regional growth of 5.7% and is home to several of the top 10 feed-producing countries, including China, India and Japan.

• Africa saw growth of 2.4%, despite challenges caused by high raw material prices, foot and mouth disease and geopolitical tensions that have impacted the exports of foods of animal origin and caused raw material shortages in some areas.

Alltech works together with feed mills and industry and government entities around the world to compile data and insights to provide an assessment of feed production each year. Compound feed production and prices were collected by Alltech’s global sales team and in partnership with local feed associations in the last quarter of 2021. These figures are estimates and are intended to serve as an information resource for industry stakeholders.

To access more data and insights from the 2022 Alltech Agri-Food Outlook, including an interactive global map, visit alltech.com/agri-food-outlook.

Antimicrobial resistance (AMR) is one of the biggest threats facing both animal and human health. Dr. Richard Murphy, research director of the Alltech European Bioscience Center, joins us on Ag Future to discuss the challenges that AMR presents in livestock production and the possible benefits of a multifactorial approach.

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

Tom Martin:                 Antimicrobial resistance, or “AMR,” in agriculture can negatively impact public health, with an ever-increasing rise in bacterial strains that are less and less sensitive to treatments.

                                        Antimicrobial resistance has the potential to become one of the greatest problems of our generation. Each year, 700,000 people die of AMR. Without action, the death toll could rise even higher, to as many as 10 million deaths annually by 2050, and cause a 3.8% reduction in annual gross domestic product, all of that according to the 2017 report, “Drug-Resistant Infections: A Threat to Our Economic Future.” The world’s poorest people — those living in low- and middle-income countries — are disproportionately vulnerable.

                                        So, the search is on to find ways to reduce antimicrobial use in livestock production. That imperative is challenging scientists, like our guest, to come up with alternatives.

                                        Joining us on this episode of AgFuture is Dr. Richard Murphy, research director of the Alltech European Bioscience Center in Dunboyne, Ireland. Welcome, Dr. Murphy.

Richard Murphy:          Thank you. How are you?

Tom Martin:                  I’m great. And first, if you would, for those of us who know just enough science to be dangerous, if you could, help us with the difference between antibiotics and antimicrobials — or is there a difference?

Richard Murphy:          That’s a great question, and I guess there can be some confusion with that.

Typically, when we think about antibiotics, we’re talking about medicines that we use to prevent and treat bacterial infections.  “Antimicrobials,” then, I guess, can be used as a broader term, and antimicrobial resistance — you can refer to resistance to drugs to treat other infections that are caused by other microbes, like parasites or perhaps viruses.

                                        So, there is a tendency to use them interchangeably — so, “antibiotics” and “antimicrobials” — but antibiotics are the medicines that we would know, whereas the antimicrobials could be a lot of different types of compounds. So, I hope that helps a little bit.

Tom Martin:                  It does, yes. Thank you very much.

                                        So, Dr. Murphy, your colleagues and you have written, in an article on Nature.com,  about pressures to understand the mechanisms surrounding antibiotic resistance and the search for alternatives. So, let’s begin there. Where are we in our understanding about antibiotic resistance?

Richard Murphy:          Gosh, it’s an era that’s really exciting, actually, because when we look at antibiotic resistance, it’s actually been around for a very, very long time. In a lot of more recent work, which would look at, I guess, profiling historical samples, say, in fossilized remains of animals or even in mummies from Egypt, for instance. And with, you know — scientists have been able to identify the presence of resistant gene markers well before what we will call the so-called golden age of antibiotics, which would have been the 1960s and 70s.

                                         So, really, antimicrobial resistance or antibiotic resistance has been around for a long, long time. And the problem has been that the selection pressures that really are driven by not only the use but the misuse of antimicrobials in disease prevention and treatment in humans and in animals — and then, as well as improving their use for improving growth rates in food-producing animals — both significantly contributed to an accelerated development of AMR.

So, while antibiotic resistance has been around for a long, long time, I think it’s the accelerated development of antibiotic resistance which is, really, a lot of concern. That being said, I do think that the intensification of agriculture and widespread use of AGPs, along with the use of antibiotics for so-called metaphylaxis, that’s really allowed for an enhanced spread of resistance.

                                        And then, right now, I guess, the major spread — area of concern has been the spread of antibiotics, the spread of resistant antibiotics of critical importance to humans, and so — antibiotics like silver quinolones , for instance.

                                        The last number of years has really gotten quite interesting in that a lot of the focus has started to shift to trying to understand the makeup of the resistant gene markers that are present within the gastrointestinal tract, the ecosystem. So, within our GI tract and within the GI tracts of animals, you’ve got an entire population of all the microbes — not just bacteria, but fungi; you’ve got viruses; you’ve got protozoa. As well as that group of organisms, you have a population, for want of a word, of resistant gene markers, and that’s called the so-called resistome. And so, that’s a really exciting area.

                                        And what that’s shown, over the last while, is that there are hundreds of markers to antibiotic resistance that are present within this GI tract ecosystem. Some of these can be chromosomally incorporated, from the chromosome of the bacteria or of the fungi, but the majority of them tend to be on, I guess, more what you call as mobile genetic elements. So, small pieces of DNA, certain pieces of DNA called plasmids, or we may have other ones called the intergrins, or that could even be present on phage that can easily move around, the bacteriophage that can easily move around.

                                        I think the biggest area of interest for me has been the demonstration that antibiotic resistance is persistent. And that’s the way I like to think about it, is that once antimicrobial or antibiotic resistance gets a foothold, it can be extremely difficult to get rid of.

                                        And you can look at data from a lot of different monitoring agencies — whether it’s the ECDC here in the EU or NARMS in the U.S. — a lot of different monitoring agencies produce these really good data sets each year, and they all seem to indicate or they all show that simply restricting or banning the use of antibiotics doesn’t necessarily result in an elimination or a very significant decrease in the problems associated with antimicrobial resistance.

                                        And that’s the biggest not only an area of interest for me, but also, I think, it’s also one of the biggest areas of concern for me, that while we have a drive towards restricting and reducing the use of antibiotics, which is very much needed, I think there’s less attention paid to how we’re actually going to reduce the presence or the prevalence of resistant organisms that are already present within our production system or present within the environment. And that’s the, I think, where the most critical needs over the next few years will be, is to look at strategies that we can, I guess, (utilize to) reduce the presence of resistant organisms.

                                        So, I guess that’s a very whirlwind look at the whole area. Certainly, it’s not all-encompassing, but those are the most — the most interesting areas, to be honest.

Tom Martin:                  Okay. Well, thank you for bringing us up to speed on that.

                                        The EU, the European Union, banned antibiotic use in 2006. And since then, there has been this imperative to find ways to support antibiotic restriction while continuing to promote animal health without contributing to antibiotic resistance.

                                        What have been some important outcomes of that drive to identify alternatives to antibiotics?

Richard Murphy:          Yeah. That’s a really interesting question as well. I think the key message that we would see is that, really, there’s no silver bullet. So, you know, taking antibiotics out of the diet has been difficult, and that’ll cause issues for producers. And there is definitely a need to look at this from the point of view of being, of it being a multifactorial issue that we need to look at.

                                        So, for instance, we need to look at management, hygiene practices and antibiotic use for disease prevention in animals that do get sick. But we also need to look at diet, and I think we need to look at nutrition more closely as well, because within the production system, everything is linked.

So, while there is no silver bullet to replacing antibiotics, I do think it’s a much bigger picture that we’re trying to look at. And I do think that, really, when we think about replacement of antibiotics, we will need to take into consideration multiple factors or dimensions, such as animal management and facility hygiene; diet certainly is going to be absolutely critical, and nutritional components play a huge role in transitioning — (that word) is probably the way to look at those — away from antibiotic use, in transitioning towards antibiotic-free production systems.

Tom Martin:                  What can you tell us about dietary oligosaccharides in feeds as a non-pharmaceutical alternative to antibiotic growth promoters?

Richard Murphy:          Again, (that’s) a really exciting area, and certainly one that Alltech has been involved with since the, I guess, the late 1990s. Really, the heart of what we’re talking about with dietary oligosaccharides, such as mannan-oligosaccharides — these are, I guess, isolated components that we take from yeast. So, from baker’s yeast — like Saccrharomyces cerevisiae, for instance.

                                        The realization has been that the oligosaccharides that are present within the yeast cell wall have many different functions. So, some of them, for instance, can be used to reduce the impact of mycotoxin contamination in feeds, and some of them — like mannan-oligosaccharides, for instance — have the ability to control pathogens.

                                        And when I talk about controlling pathogens, I guess, from the historical perspective, mannan-oligosaccharides would been viewed as a tool to control E. coli and control Salmonella. So, they bind the E. coli and Salmonella and prevent them from colonizing the GI tract, thereby reducing the overall load of them within the bird, and then, obviously, reducing problems in the associative consumption of contaminations in meat and egg products, for instance.

                                        Something that is quite of interest when we look at mannan-oligosaccharides is that, typically, they are associated with a performance response. So, we do tend to see improvements in feed conversions, we see improvements in weight gain, but critically, we also see decreases in mortality as well.

                                        So, for a producer, they represent the really elegant, I guess, solution — or elegant part of the solution — to replacing antibiotics in that you can look at them as a way in which you can improve the performance of your animals, your livestock and your poultry, but also, you can begin to reduce the presence of pathogens like E. coli, like Salmonella. And more recently what we have seen is, I guess, is control of other pathogens, like Campylobacter, for instance. That’s really a different mechanism but, certainly, is a very important aspect to the use of mannan-oligosaccharides.

Tom Martin:                 Are prebiotics such as yeast MRF (mannan-rich fractions) effective alternatives to antibiotics?

Richard Murphy:          Okay, so when we talk about MRF, what we’re actually talking about is, again, a further refinement of the whole mannan-oligosaccharides concept. And initially, when we developed our mannan-oligosaccharide product in Alltech, we looked at the interior cell wall of Saccrharomyces yeast.

With MRF, it’s actually a much more refined structure that’s obtained from those MOS preparations. And it’s characterized, I guess, by being a very highly branched mannan sub-structure. So, we call it mannan-rich fraction. MRF as a prebiotic really does represent a very good part of the arsenal that we would have in terms of looking at transitioning producers away from the use of antibiotics and transitioning towards antibiotics-free diets.

                                        And certainly, we developed some quite nice data from the use of MRF within the laboratory and within the research program here in Dunboyne. And we’ve basically shown that with preparations like MRF, you can have dramatic impacts on the growth and the sensitization of antibiotic-resistant bacteria; you can actually change the way in which the bacteria metabolizes, and that makes those bacteria more sensitive to the use of antibiotics. And certainly, yeast MRF do represent a very good part of the puzzle in transitioning away from antibiotic use.

                                        Click here to access more detailed information on MRF.

Tom Martin:                  After that EU ban on antibiotics, there was a turn to zinc oxide, which also turned out to be problematic. How has zinc oxide also contributed to the spread of antimicrobial resistance?

Richard Murphy:          Again, that’s a really good question, and one that we could chat, really, at length about, to be honest. And it tends to get, I guess, when you look at the literature, it can be — there’s a lot of, I guess, conflict in the literature about whether zinc oxide has or hasn’t contributed to the spread of antimicrobial resistance.   

                                        Personally, I do think it has. And there are quite a number of excellent publications out there indicating that the use of high levels of zinc — and also, high levels of copper, for instance — can actually select for co-resistance; it’s a co-resistance mechanism that’s been selected for in this case, here.

                                        And the way in which that can be, I guess, easily described is that when you have those mobile genetic elements — and so, those smaller, easily transmissible pieces of DNA that carry antibiotic resistance markers — sometimes, they can have markers that encode resistance to metals, like zinc, like copper, like cadmium, for instance. And when you have a selective pressure — and what I mean by that is when you have a high level of zinc (or) a high level of copper in an animal’s diet, you can actually select for the expression or select for high-level resistance to occur to both the metal and both the antibiotic.

So, while there is a little bit of conflict in the literature about it, I think it is pretty clear, at this stage, that the use of high levels of zinc, zinc oxide, or high levels of copper have, in part, contributed to the development and contributed to the spread of antimicrobial resistance.

Tom Martin:                  What does the latest research tell us about the benefits of enhancing microbial diversity in the, in the gut?

Richard Murphy:          That’s an area that we’ve been working extensively on over the last number of years. And really, the realization here is that when we think about microbial diversity, really, what we’re talking about is the balance of bacteria and microbes within the GI tract.

                                        And I guess us humans, for our own diet, we’re interested in trying to improve the balance of bacteria within our guts. And the same is true for our production animals or for our livestock and for our poultry, that we want to take as much care with increasing the diversity of bacteria within their guts, increasing the balance of bacteria within their guts, in order to improve their health and, obviously, in order to improve the performance of our poultry and our livestock.

                                        So, certainly, when we think about microbial diversity, what we’re really trying to do is improve the balance of bacteria within the gut. And our own research has shown that by the use of yeast MRF, or by the addition of yeast MRF in diets, we can, in fact, improve the balance of bacteria within the GI tract — so we can get an improvement in the overall diversity, which we’ve definitely been able to link to an increased (protection) against pathogen colonization.

                                        So, we get increased — or, rather, we get decreased colonization with pathogens like Campylobacter, like E. coli, like Salmonella. And in many respects, I think that this is a really elegant part of the transition to antibiotic-free diets, is that by improving the balance within the GI tract, or the microbial balance within the GI tract, we actually allow the gut to begin to self-police itself. So, we enable the bacterial ecosystem within the gut to more effectively control and more effectively prevent pathogens from colonizing the GI tract.

                                        So, I really do think that microbial balance or microbial diversity within the gut is a critical part of any antibiotic-free program.

Tom Martin:                  Why is it important to understand the role of intestinal microbial communities in existing feed additives, as well as in the development of new additives?

Richard Murphy:          Again, that’s a great question. And I guess it comes back to trying to understand the factors that influence the diversity of bacteria within the gut or the factors that influence the balance of bacteria within the gut.

                                        So, it’s a multifactorial process, so everything, including management practices, hygiene in the facility, the diet that’s being used, whether we’re changing diets — so, going from starter to grower to finisher — whether we’re using nutritional additives, all of these factors together will influence the balance or influence the diversity of bacteria within the gut.

                                        So, when we make a subtle change within the diet, we may actually have an impact on that balance or an impact on that diversity. So, really, we need to think carefully about the impact that a change in the diet may have or the use of a new additive, what (impact) they may have for a production system.

                                        And really, for me, I think it’s — we can take it right back to trying to understand how diverse or how good the balance of bacteria within the gut is. Any factors that reduce that balance or reduce that diversity, they should be avoided. So, really, what we need to do is look at using additives or developing newer additives that solely are designed to improve the balance or improve the diversity of bacteria within the GI tract.

Tom Martin:                  Has the research made it possible to attribute cause and effect to the way nutrients affect changes in the gut microflora, which are ultimately responsible for digestion and metabolite production?

Richard Murphy:          Yes, absolutely, it has. And a lot of this, I guess, has its genesis, really, in our work which has looked at the diversity or looked at the balance of bacteria within the GI tract.

                                        If you think about it, within our guts, we have an ecosystem of microbes, and that ecosystem, I guess, it breaks down the nutrients that are in the diet, and they produce short-chain fatty acids, for instance. So, if we change the balance of bacteria within the GI tract, we can actually influence the way in which that bacteria functions or the way in which they produce VFAs or short-chain fatty acids.

                                        And that’s something that we’ve found with the use of MRF, that when you encourage the beneficial change of bacteria within the GI tract, when you improve the balance and improve the diversity of bacteria within the GI tract, you actually begin to change the way they act as an ecosystem. And that change typically is shown by improvements in butyrate production or improvements in propionate production.

                                        And that, to me, is a really good, I guess, proof of our ability to modulate or ability to change metabolite production, is that by influencing the bacterial balance, you actually change the metabolites they produce — and in some cases, what’s beginning to get really interesting for us is that the metabolites produced in certain regions of the GI tract actually have a profound influence on the colonization of that region of the GI tract with pathogens.

                                        A good example of that is our work in Campylobacter, where we’ve basically shown that by using yeast MRF in the diet, you change the balance of bacteria within the cecum. And by changing that balance of bacteria within the cecum, you change the way in which they function, and that function is often demonstrated by changes in butyrate production. And when you get those increased butyrate levels, you actually see a decreased Campylobacter load in the cecum.

                                        So, it’s quite an elegant way in which we can control Campylobacter: Change the balance of bacteria within the cecum. That changed balance then shifts the metabolite production towards more favorable metabolites, like butyrate, and those butyrate molecules then begin to control the Campylobacter or make it less hospitable of an environment for Campylobacter to grow.

Tom Martin:                 Okay. You touched on this briefly earlier in our conversation, but I wanted to come back to it: current trends in the world of antibiotic research and the work to identify safe alternatives. And I’m just wondering: Among those trends, what excites you most?

Richard Murphy:          Really, what’s beginning to get, I guess, particularly exciting but is also an area that really needs to be looked at are the strategies that we need to look at reducing the presence of resistant organisms.

                                        So, on the one hand, we do recognize that, you know, there is a need for newer antibiotics to be developed. So, we need to be consistently looking out for antibiotics to replace the ones that we have, which will safeguard us against the development of antimicrobial or antibiotic resistance.

                                        But at the same time, I think, from, I guess, from a production animal point of view, do we actually need to look at using antibiotics at all? Should we be looking more towards, I guess, transitioning to antibiotic-free diets? And that’s really, I guess, what’s of interest to me, is how we can enable that research — so, how we can not only move towards the ABF diets, so move towards antibiotic-free programs, but also, what benefits we can have in terms of — will that transition towards an ABF system, will that actually reduce the presence of resistant organisms that may be present, say, for instance, from — present in the environment that we’re growing our production animals in? And can we reduce, then, the overall impact of those on the animal?

Tom Martin:                  Well, tell us about the Alltech solution — its Seed, Feed, Weed program.

Richard Murphy:          This is a program that we’ve worked on for a number of years now, and again, it’s back to the comment I made earlier about there being no silver bullet. So, it can be quite difficult to develop programs whereby you remove antibiotics and replace them with a single compound or a single nutritional additive.

                                        Really, with the Seed, Feed, Weed program, it’s multifactorial. And so, at its heart, what we’re looking at is the “seeding,” if you like, of young animals’ guts with probiotic bacteria. So, that looks at enhancing the resistance of the young animal to colonization of their gut with pathogenic organisms.

                                        We have a “feeding” element, which is a low-pH element, whereby we use a fairly safe organic acid that reduces the pH within the GI tract — so it makes it less favorable for the growth of organisms like Salmonella, like Campylobacter.

                                        And then, lastly, we have the “weeding” element. So, we use yeast MRF prebiotics as a way in which we can control, further control and further restrict not just the colonization of the gut with pathogens like E. coli and Salmonella, but then, also, changing the metabolites that are produced within the gut, so that you get decreased campylobacter prevalence, for instance.

                                        So, the Seed, Feed, and Weed is a multifactorial program. Again, there is no silver bullet, I think, to complete antibiotic-free production systems. You need to look at multifactor programs such as this and then also look at management and hygiene practices as well.

Tom Martin:                  That’s Dr. Richard Murphy, research director at the Alltech European Bioscience Center in Dunboyne, Ireland.

                                        Thanks, Dr. Murphy.

Richard Murphy:          Thank you.

Tom Martin:                  I’m Tom Martin. Thank you for listening.

                                        This has been AgFuture, presented by Alltech. Thank you for joining us. Be sure to subscribe to AgFuture wherever you listen to podcasts.

Identifying the truth about antibiotic use in farm animals can be difficult, with myriad points of view, opinions and even misinformation available online at the click of a button. We spoke with various poultry specialists about antibiotic-free production in poultry, feed additives in poultry nutrition and flock health to help us clarify the facts. Here is what they think about a few of the most frequently asked questions.

1. Is it possible to raise animals completely antibiotic-free?

Yes, it is possible to raise animals completely antibiotic-free in the poultry industry. However, when an animal is sick and requires an antibiotic, we must do what is necessary to keep animals, humans and our food system safe.

According to Dr. Richard Murphy, research director at the Alltech European Bioscience Centre in Dunboyne, Ireland, while the use of antibiotics in agriculture cannot and should not completely stop due to significant animal welfare implications, this needs to be done judiciously. He says that the industry should look at completely removing antibiotic growth promoters (AGP), and many countries have already introduced policies regarding AGP due to antimicrobial resistance concerns.

Dr. Kayla Price, poultry technical manager for Alltech Canada, also agrees that the judicious use and reduction of antibiotics in poultry production is here to stay.

“I think it is really important when we are starting to look at general bird health that we make sure we are taking on a holistic approach,” she explained. “Specifically, we really have to think of the intestinal system from hatch to finish.”

Price highlights that there is no one silver bullet solution for removing antibiotics; nutrition and biosecurity are both crucial to ensure success.

Dr. Dulmelis Sandu, poultry veterinarian for Alltech US, states that as stewards to the animals that we grow for food production, it is necessary to ensure that there are options available to support what is best for the animals at each stage of production — some of which may require antibiotic support or intervention.

“It is our responsibility as an industry to provide the right management and best rearing practices to avoid, or at least reduce, the amounts of antibiotics used in animals,” said Sandu. “This is mainly due to the potential implications related to animal welfare, the economic impact related to the expense of antibiotic usage and the overall enhancement of animal health .”

There are many approaches to reduce or eliminate the use of antibiotics from poultry production. A preventative approach, such as using a feed additive program, can help reduce the challenges faced when antibiotics are not used and aid long-term flock health and wellness.

2. Does animal consumption of antibiotics affect human resistance?

According to the National Academy of Medicine, “antibiotic usage in livestock results in the direct spread of antibiotic-resistant bacteria to humans.” Specifically, antibiotic resistance can transfer between bacteria, and these bacteria can move between people, animals and the environment. Even though removing antibiotics from animal production will not stop resistance when considering human misuse of antibiotics, our responsibility is to reduce this risk as much as possible. Regardless of the extent to which animal consumption is connected, we need to focus on strategies that minimize the overall risk of resistance.

Antibiotic resistance has the potential to become one of the greatest challenges of our generation due to the ever-increasing rise in bacterial strains that are progressively less sensitive to existing treatments. A drawback to the use of antibiotics is their non-specific effects on the gut microbiome. In fact, their use can lead to an overall gut microfloral diversity reduction, allowing for the continued proliferation of resistant species. This can have negative impacts on both flock health and performance. One strategy includes using nutritional supplements such as mannan-rich fractions (MRF) to rehabilitate microfloral diversity. This approach will have significant practical value in commercial production and also beneficially impact consumer health and well-being.

3. Could an animal be treated with antibiotics for illness and still go to market?

Yes, even on farms and ranches where they focus on raising animals without antibiotics, if an animal is sick and needs antibiotic treatment, it is separated from the herd and can continue to go through traditional markets. However, a withdrawal period would be required to ensure that no traces of the antibiotic remain in the poultry meat/egg products. In meat production, an animal that has been treated with antibiotics is not put back with the same herd or labeled as raised without antibiotics.

In conclusion, antibiotics can assist in maintaining overall animal production, performance and productivity. In countries that banned antibiotics as a growth promoter in production systems, other alternatives must be explored to meet the population’s growing demand for food. Increased biosecurity and enhanced nutrition are two areas that require attention. Nutrition is critical to ensure the animal’s health and productivity. To protect our animals and our food supply, every producer’s operation will need to place a strong emphasis on providing nutrition that strengthens gut health and immunity.

I want to learn more about poultry nutrition.

For more than 40 years, Alltech has focused on scientific research to provide solutions and products for the global animal health industry. This focus has continued with the publication of a white paper entitled, “Organic Trace Minerals: Enhancing mineral bioavailability through chelation” by Dr. Richard Murphy, director of research at Alltech. There are many options when it comes to formulating trace minerals in livestock diets, and this paper focuses on organic trace minerals (OTMs) as a more bioavailable mineral source than their inorganic counterparts and other inferior organic products.  

“From a sustainability point of view, we can’t continue to supplement diets with inorganic materials at the current very high inclusion levels without having negative consequences,” said Murphy. “Our research with organic trace minerals is looking at using less to get more for the livestock producer and the environment.”

OTMs can be produced through numerous mechanisms, depending on the trace mineral product being manufactured. The process of complexing or chelating elements, such as copper, iron or zinc, typically involves reacting inorganic mineral salts with a suitable bonding group, such as a peptide or amino acid, after which the mineral becomes part of a biologically stable structure. The higher the stability of an OTM, the greater its bioavailability is likely to be.

The chelation strength between the mineral and bonding group will define OTM stability and, ultimately, play a significant role in influencing bioavailability. Carefully considering the factors necessary for chelation can help producers distinguish between the many products available on the market based on their stability and efficacy. OTMs with high stability are more likely to be effectively absorbed by the animal and reach the target sites required for immunity, growth and reproduction. They are also significantly less likely to react with and inhibit the activity of other feed components, such as vitamins, enzymes and antioxidants.

For more information, click here to download the white paper and visit Alltech.com.

Antibiotic-free poultry production has been a hot topic in recent years. Many countries have banned the use of antibiotics in animal feed as growth promoters due to concerns about antimicrobial resistance. In other countries, antibiotics that are medically important for humans have been voluntarily or regulated to be removed or significantly reduced in poultry production. There are also places where veterinarians prescribe antibiotics, and sick poultry can still be treated if a veterinarian deems it necessary.

With the reduced use of antibiotics in poultry production, many countries have decided to allow the use of chemical and ionophore anticoccidials to help offset some of the common challenges that arise in poultry production. Chemical and ionophore anticoccidials help manage a common and costly parasitic disease in poultry, coccidiosis.

Some restaurants and retailers have chosen to only use antibiotic-free poultry (e.g., “raised without antibiotics,” “no antibiotics ever,” etc.), in which no antibiotics can be used during poultry production.

Whether antibiotics are reduced or eliminated in poultry production, producers who manage poultry in these systems share the major goals of:

1. Ensuring good intestinal health in poultry to optimize growth performance as well as prevent poultry diseases, such as necrotic enteritis and coccidia.

2. Producing safe, healthy food for the growing global population.

How are antibiotics used in global poultry production?

The three main programs regarding antibiotic use in global poultry production are:

1. “No antibiotics ever” or “raised without antibiotics”: Poultry that has never been fed any antibiotics (including ionophore anticoccidials). Products from these systems are clearly labeled to differentiate them from other production systems.

2. Reduced antibiotic use: Allows antibiotics not used in human medicine (e.g., chemical and ionophore anticoccidials), excluding medically important antibiotics. This type of production may label the meat in some countries, while it may be the standard production system in others. 

3. Antibiotics used as growth promoters (AGP): Some countries still use antibiotics at lower levels with the intent to support poultry growth. However, if producers from these countries are exporting to markets with reduced antibiotic use/“no antibiotics ever” production policies, then they must meet those specific criteria.

Why is antibiotic-free poultry production becoming increasingly popular?

Consumer concerns about antibiotic resistance:

Decades after the invention of penicillin by Sir Alexander Fleming in 1928, antimicrobials came into wide use in the global poultry industry in the 1940s to treat parasitic diseases and specific bacterial infections, as well as to improve growth and efficiency.

According to World Health Organization (WHO), antibiotic resistance occurs naturally, but misuse of antibiotics in humans and animals accelerates the process.

Antimicrobial resistance can impact both animals as well as humans. Antimicrobial resistance (to anticoccidials and antibiotics) can be found in the poultry flock and create issues when managing or treating an illness within the flock. There is still a debate as to whether antibiotic resistance in agriculture or companion animals strongly influences antibiotic resistance in humans. 

There is an acknowledgment that human medicine is the primary driver of antibiotic-resistant infections in humans. However, “no antibiotics ever” poultry production in many developed countries has become increasingly popular due to a consumer perception that antibiotic-free produced poultry is superior to conventionally raised poultry, even if that poultry is raised with reduced antibiotic use.

Recent regulations to ensure human safety:

From a regulatory standpoint, many countries across the globe have introduced policies regarding AGP due to antimicrobial resistance concerns.

Some countries brought in overall regulatory change for all poultry production practices; several have made some regulatory changes, while in other countries, the industry voluntarily made changes. Some retailers and restaurant chains around the globe have chosen to produce or purchase poultry meat raised with reduced or no use of antibiotics. Overall, these examples show that the poultry industry continues to do what is needed to meet consumer demands. 

What are common challenges of antibiotic-reduced or antibiotic-free poultry production?

Common challenges that poultry producers face when switching to antibiotic-free are poor gut health, reduced bird immunity and a decrease in growth performance.

1. Gut health

One of the producers’ top concerns about not using AGP is leaving the birds more susceptible to gut health issues. A healthy gut is more than just the absence of clinical diseases; it is about sustainably producing birds to reach their full genetic potential.

Below is an infographic of a healthy gut that efficiently absorbs nutrients (top image) compared to an unhealthy gut (bottom two images).

2. Poultry immunity and growth performance

Another challenge when considering switching from traditional to antibiotic-free poultry production is poultry diseases, especially enteric diseases such as coccidiosis and necrotic enteritis (NE), caused by species of Eimeria and Clostridium perfringens, respectively. Consideration must also go to viral challenges, which may lead to secondary bacterial issues that take advantage of the weakened immune system. 

In addition to disease, overall poultry health, growth and immune function can be negatively impacted by other stressors, such as feed, water, environmental and behavioral. These stressors, if significant, can themselves create issues. But problems can also develop if there are many small stressors, especially if these are combined with a low, moderate, or high disease challenge.

Depending on the challenge levels, the bird’s natural immunity will not be enough to manage the threat. Because of this, it is always better to work on a preventative rather than reactive basis. Prevention must be a holistic approach that considers feed, water, environment and bird management, as well as an implementable feed additive program. Typically, in antibiotic-reduced or antibiotic-free poultry production programs, a combination of non-antibiotic additives are included in the feed or water as alternatives to antibiotics.

Examples of alternatives to antibiotics: non-antibiotic feed additives

• Probiotics (“direct-fed microbials,” “viable microbial products”): Live microbial supplements with defined microorganisms that beneficially affect the host by improving its intestinal microbial balance.  
• Enzymes: Substances produced by a living organism that help convert a less digestible component of feed (e.g., sugar, fiber, protein) into a more easily absorbed form for animals to utilize.
• Prebiotics: “A selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health” (ISAPP, 2008). 
• Yeasts: There are 1,500 different yeast species, with a few being used as agriculture feed additives. Saccharomyces cerevisiae can be used in many different forms, including a whole live yeast, the outer yeast cell wall, the inner yeast cell wall and the yeast extract.
• Mannan Rich Fraction (MRF): A second-generation form derived from nutrigenomics analysis of Saccharomyces cerevisiae mannan oligosaccharides. Research has demonstrated that MRF can support immune defense, gut microbial health, gut function and development.
• Organic acids: Acids with weak acidic properties that do not separate completely in the presence of water. Some examples of organic acids are citric acid, short-chain fatty acids (e.g., acetic, butyric acid) and medium-chain fatty acids (e.g., lauric, caproic acid). Each type of organic acid has unique properties and can be used for different purposes in poultry production.
• Inorganic acids: Mineral acids that contain no carbon atoms and break down completely in the presence of water (e.g., phosphoric acid). Often used to make the pH of water or feed more acidic quickly.
• Phytobiotics: Plant compounds and extracts from herbs and spices with multiple benefits, including antimicrobial, anticoccidial and immune support.
• Postbiotics: Soluble, non-viable metabolites produced by a bacterial or probiotic metabolic process that can reduce the gut pH, prohibit opportunistic pathogen proliferation and enhance host health (Aguilar-Toalá et al., 2018).

How can producers address the challenges of antibiotic-reduced or antibiotic-free poultry production?

Reducing antibiotic use with the Seed, Feed, Weed concept

Imagine sowing seeds of crops you want to grow, fertilizing the crops for optimal growth and weeding out other plants that may prevent your crop from growing optimally.

Applying this concept to poultry, the Alltech Seed, Feed, Weed (SFW) program aids in reducing antibiotic usage by:

• Seeding the gut with favorable organisms for improved performance in young poultry. It is crucial to first seed the intestine with the correct bacteria as soon as possible after hatch.
• Feeding a favorable environment to provide a competitive advantage to favorable bacteria, which are tolerant to acidic environments, unlike most pathogens. Once a beneficial microflora community and intestinal ecology are established, the villi will flourish. The healthier the villi a bird has, the more efficiently nutrients are absorbed, which leads to a better feed conversion rate.
• Weeding out unfavorable bacteria by selective exclusion. The gut can also contain harmful pathogenic microbes, which can damage the villi. It is necessary to weed them out before they can attach to the gut lining and replicate enough to cause disease. 

While antibiotics still have a crucial role in disease outbreak incidences, effective gut health management using the SFW program has been shown to reduce the need for antibiotic use in many commercial flocks, as well as enhance performance across several measures. Ultimately, the SFW program helps ensure poultry producers achieve more efficient, profitable and sustainable production.

As some producers have demonstrated, focusing on gut health is the foundation for performance and profitability in poultry production.

Paired with effective biosecurity, bird, water and farm management, the Alltech SFW solution helps producers get one step further on the path of improved performance and reduced antibiotic use.

References are available upon request.

I want to learn more about poultry nutrition. 

Alltech recently continued its commitment to supporting the Poultry Science Association and student research with the Alltech Student Research Manuscript Award. This year’s award was presented virtually to George Hall of Canada, who is currently studying at the University of Guelph.

The Alltech Student Research Manuscript Award is given to a student who is the senior author of an outstanding research manuscript published in Poultry Science or The Journal of Applied Poultry Research. Hall served as the lead author for a paper titled “In-ovo culturing of turkey (Meleagris gallopavo) ovarian tissue to assess graft viability and maturation of prefollicular germ cells and follicles.”

Dr. Kayla Price, Canadian technical manager for Alltech, presented the award to Hall virtually on July 22 during the Poultry Science Association’s Annual Meeting.

"Innovation is the core of our business at Alltech, and we are proud to support students and the advancements they are making in the poultry industry," said Dr. Price.

Hall began his academic journey at the University of British Columbia, where he earned a bachelor’s degree in biochemistry. He then moved to Saskatoon and received a master’s degree from the University of Saskatchewan, where he studied gonad transplantation and vitrification using the domestic turkey in the veterinary biomedical science department. Hall is currently studying under Dr. Grégoy Bédécarrats in the animal biosciences department at the University of Guelph, where he has continued his research on ovarian transplantation in turkeys.

Hall has been attending the annual Poultry Science Association meeting since 2014 and has enjoyed his experiences and the ability to network with researchers from around the world at the conference. At the 2019 meeting, he received a certificate of excellence, as well as the Aviagen Turkeys Communication Award.

Alltech has sponsored the Alltech Student Research Manuscript Award since 2000, recognizing young leaders in scientific innovation for their commitment to publishing and sharing their work within the poultry sector. For more information, visit poultryscience.org.

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Image download: https://photos.alltech.com/pf.tlx/x8xmTxT3QHQH

Sustainability — unarguably one the most used words in the agricultural sector both now and probably for the next decade. Every facet of the agri-food industry is working hard toward sustainability, and it is especially high on the agendas of all players across the egg supply chain.

Noble Foods is the U.K.’s leading vertically integrated company striving to serve the egg industry sustainably, from care and welfare to carbon and waste.

Noble Foods entered the world of eggs over 100 years ago, under the name ‘Deans Foods.’ Way back in 1920, William Dean took the rather rustic and entrepreneurial approach of door-to-door egg sales by a horse and cart.

Today, Noble Foods is still under the ownership of the third and fourth generation of the Dean family, producing 400 metric tons of egg products every week, 58% of which are free-range.

Company facts:

• Manufactures around 750,000 metric tons of feed every year from five feed mills.
• Rears around four million pullets per year across 14 rearing sites from 1–16 weeks old.
• Has 280 laying farm sites, both company-owned and contracted independent farmers. 

Noble Foods is a leader in vertical integration of the poultry industry in the U.K.

Noble Foods has proven and is proud of its forerunning proactiveness, from being the first to trial Salmonella vaccines back in the 1990s to sitting at tier 1 within the BB4 model (a regulated welfare program).

Developing a vision and an approach

Noble Foods has set some ambitious sustainability goals in recent months, making it the main company driver. Graham Atkinson, Agriculture Director for Producers at Noble Foods, was tasked with making it happen.

In Graham’s opinion, sustainability means different things to different people and different businesses. There is no clear right or wrong way of “doing it.” He was not sure how or where to start. However, he had a fair idea of what Noble Foods was trying to achieve and where Alltech could help. So, he asked the question: Could we partner together to make the sustainability challenge an opportunity via the Planet of Plenty partnership program?

While Graham and the leadership team accept that the journey will change direction and they will be thrown some curveballs along the way, they have now clearly and proactively defined their vision and focus into four areas:

1. Carbon footprint: reducing the impact of feed regimes.
2. Food loss: restoring and recovering more usable first-class eggs.
3. Land use: reducing and replacing the raw materials.
4. Animal welfare: increasing, developing and driving the fulfillment of the life of laying hens.

Now, the hard part: doing it! Putting some meat on those bones. To do this, Graham is busy building a collaborative council of key players to come together and share expertise.

A journey joined by others

For a while now, Graham has been hunting for partners who share the same vision and who can act as consultants and facilitators. Partners who can deliver the required infrastructure, skill base, science and knowledge to travel fast. Partners who can safeguard their leadership status.

Noble Foods has committed to 100% cage-free production by 2025.

Alltech, like Noble Foods, is a family-owned and operated business, sharing similar sustainability ambitions and values. These shared common values and ways of working are really what sparked and solidified the partnership — the idea of making a bigger and quicker difference by working together.

Through the power of science and nutrition, Alltech is now working very closely with Noble Foods’ supply chain, from start to finish, to help produce more quality eggs from happier birds and with less environmental impact.

The Planet of Plenty partnership between Noble Foods and Alltech is still in its infancy. The first pilot project has just begun, and the excitement of the partnership’s impact on future egg production is radiating from within the supply chain.

Visit one.alltech.com for more information.

Sign up to receive information and updates about the Alltech ONE Ideas Conference!

Alltech and the International Federation of Agricultural Journalists (IFAJ) are pleased to announce Kallee Buchanan of Australia and Craig Lester of Canada as the recipients of the 2021 IFAJ–Alltech International Award for Leadership in Agricultural Journalism. The award recognizes excellence and leadership by young agricultural journalists and was presented today during the Alltech ONE Ideas Conference.

“IFAJ shares our commitment to supporting journalists who give a voice to the farmers and producers, the innovators and change-makers, the scientists and scholars all working toward a Planet of Plenty,” said Dr. Mark Lyons, president and CEO of Alltech. “On behalf of Alltech, I congratulate Kallee Buchanan and Craig Lester as the well-deserving recipients of the 2021 IFAJ–Alltech International Award for Leadership in Agricultural Journalism.”

This recognition honors Alltech’s late founder, Dr. Pearse Lyons, who was a passionate storyteller with a great respect for agricultural journalists. The award complements the Young Leader program that Alltech co-founded with IFAJ in 2005 in support of the mentorship and education of leaders who connect agriculture to a global audience. It’s also an endeavor that aligns with Alltech’s vision of Working Together for a Planet of Plenty^TM, in which a world of abundance is made possible through the adoption of new technologies, better farm management practices and human ingenuity within agriculture.

“As producers throughout the food supply chain are implementing more sustainable solutions, we are in the midst of a new era in agriculture led by science, data-driven decision-making and a passionate dedication to farming with the future in mind,” said Dr. Mark Lyons. “Agricultural journalists have the ability to share these stories, and through our continued partnership with the IFAJ, we are proud to support these future leaders, who are passionate about connecting our industry to a global audience.”

Kallee Buchanan started her career at a regional newspaper in 2008 before joining the Australian Broadcasting Corporation in 2009, where she has worked as a radio and digital journalist, presenter and producer, covering rural and regional issues. In 2010, she won a Queensland Media Award (Clarion) for Best Radio News Report, and in 2017 she won the radio and digital categories at the Queensland Rural Media Awards and was named the overall journalism winner. She went on to win both the Australian and the International Star Prize for Digital Media, and she won the Queensland radio category again in 2018. In 2019, she was highly commended in the Emergency Media and Public Affairs Awards for her coverage of the 2018 Central Queensland bushfires.

Buchanan joined the committee of the Rural Press Club of Queensland in 2016 and became its representative on the Australian Council of Agricultural Journalists (ACAJ) in 2018, eventually becoming the secretary of the ACAJ in 2019 and its president in 2020. She is passionate about elevating the issues and industries of regional and rural people and supporting agricultural media communicators in that work. She is committed to developing and retaining new voices that reflect the true diversity of communities outside of the major city centers, as well as the contributions they make to a productive world. 

Craig Lester loves connecting people, ideas and resources, and he believes that there is no better place to do that than in agriculture. As president of the Alberta Farm Writers’ Association, part of the Canadian Farm Writers’ Federation, Lester serves in two key professional roles that are dedicated to sharing information and educating the community with local and industry information. He is a managing editor of 660 NEWS, an all-news radio station in Calgary, Alberta, and is the co-owner of Rural Roots Canada, an agriculture media production and distribution company. In his free time, he works on the family farm in Rolling Hills, Alberta.

Lester is also very active as a volunteer in the community, contributing his time to the Calgary Stampede, Alberta Young Speakers for Agriculture and Ronald McDonald House. He is also on the planning committee for the 2023 IFAJ World Congress, which will be held in Alberta.

With a passion for successful succession and empowering the next generation, Lester established an agricultural scholarship and travel bursary at his alma mater, Brooks Composite High School, to support a student pursuing either agricultural-related post-secondary education or an international in-person learning experience. He is an award-winning broadcast journalist and received a diploma in broadcast news from the Southern Alberta Institute of Technology.

“In challenging times like these, reliable journalism and information is vital for farmers,” said IFAJ president Lena Johansson of Sweden. “Alltech’s commitment to professional development for agricultural journalists to promote eminent leaders within our organization is much-appreciated and contributes to enhancing the quality of agricultural journalism — which, in the long run, benefits the entire agricultural sector.”

For more information about the IFAJ-Alltech International Award for Leadership in Agricultural Journalism, contact press@alltech.com.

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Contact: press@alltech.com

Jenn Norrie

Communications Manager, North America and Europe

jnorrie@alltech.com; (403) 863-8547

Video download: Kallee Buchanan, Australia https://bcove.video/2R77y8V

Image download: https://photos.alltech.com/pf.tlx/baJbmZbnmi1n

Image caption: Kallee Buchanan of Australia is a recipient of the 2021 IFAJ-Alltech International Award for Leadership in Agricultural Journalism.

Video download: Craig Lester, Canada https://bcove.video/3okZPQD

Image download: https://photos.alltech.com/pf.tlx/DZhDIiD4RGHM

Image Caption: Craig Lester of Canada is a recipient of the 2021 IFAJ-Alltech International Award for Leadership in Agricultural Journalism.

Image download: https://photos.alltech.com/pf.tlx/vwvZcvXIhnod

Image Caption: Alltech is proud to partner with the International Federation of Agricultural Journalists (IFAJ) to recognize excellence and leadership by young journalists with the IFAJ-Alltech International Award for Leadership in Agricultural Journalism.

About Alltech:

Founded in 1980 by Irish entrepreneur and scientist Dr. Pearse Lyons, Alltech delivers smarter, more sustainable solutions for agriculture. Our products improve the health and performance of plants and animals, resulting in better nutrition for consumers and a decreased environmental impact.

We are a global leader in the animal health industry, producing additives, premix supplements, feed and complete feed. Strengthened by more than 40 years of scientific research, we carry forward a legacy of innovation and a unique culture that views challenges through an entrepreneurial lens.

Our more than 5,000 talented team members worldwide share our vision for a Planet of Plenty™. We believe agriculture has the greatest potential to shape the future of our planet, but it will take all of us working together, led by science, technology and a shared will to make a difference.

Alltech is a private, family-owned company, which allows us to adapt quickly to our customers’ needs and maintain focus on advanced innovation. Headquartered just outside of Lexington, Kentucky, USA, Alltech has a strong presence in all regions of the world. For more information, visit alltech.com, or join the conversation on Facebook, Twitter and LinkedIn.

About the International Federation of Agricultural Journalists:

The International Federation of Agricultural Journalists, founded in 1956, is comprised of 5,000 members in 53 countries. It is the only organization in the world dedicated to global agricultural journalism. Its three pillars are professional development, youth development and global outreach. IFAJ members embrace freedom of the press. http://www.ifaj.org

The Alltech ONE Ideas Conference launched virtually today to unite thought-leaders and changemakers for an exploration of the power of science, sustainability and storytelling. Now in its 37th year, Alltech’s flagship event continues to be an invaluable industry resource, with unmatched content and innovative ideas, inspiration and motivation from world-class speakers. Registrants from 99 countries have access to a virtual platform that includes on-demand tracks, streaming keynote presentations, live workshops and an interactive networking experience, allowing attendees to connect around the world. 

“We are on the brink of a new beginning, and I don’t believe that is just a new beginning for Alltech. I think it’s a new beginning and a new golden era for agri-food, and it’s led by what we believe is a bold vision,” said Dr. Mark Lyons, president and CEO of Alltech, in his opening remarks. “We want to deliver smarter, more sustainable solutions for our customers and for all of agri-food.”

Anna Rosling Rönnlund, vice president and head of design and user experience at Gapminder and co-author of “Factfulness,” was one of the opening keynote speakers on Tuesday, June 22. Rönnlund designed the user interface of the famous animated bubble-chart tool Trendalyzer, which helps people better understand global development trends. The tool was eventually acquired by Google and is now used by millions of students across the world. Along with her Gapminder co-founders, Rönnlund co-wrote the book “Factfulness,” sharing insights on the ten instincts that distort our perspective of the world and prevent us from seeing the truth.

“A lot of things are actually improving, but we’re very bad at seeing these slow trends on a global level,” said Rönnlund. “We need to have a fact-based worldview, and we need to remember that we need to keep upgrading our worldview, because the world changes, and so has our facts about it.”

As a professional photographer, filmmaker and former photojournalist for National Geographic, Dewitt Jones has made a career of storytelling through images and has traveled the world on a mission to find the extraordinary in the ordinary. Through his compelling stories and captivating photography, Jones shared how changing your lens can change your life.

“These are turbulent times, and the waves of change seem to threaten our very survival. So, what will your vision allow you to see?” Jones asked during his keynote presentation. “Will you look out at a dim, half-colored world where dreams disappear in the distance — a world where goals don't even seem worth striving for? Or will your vision allow you to see a world still full of beauty and joy and possibility?”

The Alltech ONE Ideas Conference keynote sessions, on-demand tracks and Planet of Plenty live workshops launching this week include:

Tuesday, June 22

8:30 a.m. ET: Keynote Session

• Dr. Mark Lyons, President and CEO, Alltech
• Anna Rosling Rönnlund, Vice President and Head of Design and User Experience, Gapminder; Co-Author, "Factfulness"
• Dewitt Jones, Professional Photographer, Filmmaker and Former Photojournalist for National Geographic

10:30 a.m. ET

• All tracks on-demand content available

11:00 a.m. ET: Planet of Plenty Live Workshops

• The Inaccuracy of “Seaspiracy”
• Awarding Sustainability
• Food for Thought
• Where’s the Beef?

Wednesday, June 23

9:00 a.m. ET: Keynote Session

• David McWilliams, Economist and Professor, Trinity College Dublin
• Dr. Ruth Oniang’o, Board Chair, Sasakawa Africa Association; Professor of Nutrition; Former Member of Parliament in Kenya

11:00 a.m. ET: Planet of Plenty Live Workshops

• Minding Your Cognitive Health
• Let’s Not Waste It
• Find Your Story

Thursday, June 24

9:00 a.m. ET: Keynote Session

• Shirzad Chamine, CEO, Positive Intelligence, Inc.
• Dr. Mark Lyons, President and CEO, Alltech

11:00 a.m. ET: Planet of Plenty Live Workshops

• Innovation from the Inside
• Farm-to-Fork Sustainability
• A Tale of Two Climate Policies

1:00 p.m. ET: Planet of Plenty Workshop with Shirzad Chamine

• Explore Your Positive Intelligence

Over the course of the Alltech ONE Ideas Conference, more than 70 on-demand presentations will explore challenges and opportunities in aquaculture, beef, business, crop science, dairy, equine, health and wellness, pet, pig, and poultry sectors. Registration for the Alltech ONE Ideas Conference will remain open, offering attendees 24/7 access to all on-demand content, including keynote presentations and tracks, until April 2022.  

Registrants can engage virtually in many ways during the Alltech ONE Ideas Conference, including the ONE FUNdraising Run, the Alltech Ideas Hub and expert-led mixology sessions. All are encouraged to share their experiences on social media with the hashtag #ONEbigidea. To learn more and to register for the Alltech ONE Ideas Conference, visit one.alltech.com.  

As a research scientist at Alltech, Dr. Anne Koontz lives out her passion for science communication, outreach and international collaboration by helping farmers become more sustainable and efficient. She joined the Ag Future podcast to discuss how to support farmers by effectively communicating to those outside of the agri-food industry the realities of the environmental impact of animal production and how farmers have worked for more sustainable operations through science and research.

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

Tom:                          I'm Tom Martin. Dr. Anne Koontz is a research scientist for Alltech with a strong interest in science communication, outreach, and international collaboration. We thank you for joining us, Dr. Koontz.

Dr. Koontz:                Thank you for having me, Tom.

Tom:                          So, do people today understand the realities of scientific inquiry? Can science kind of be boiled down to recognizing that the more we know, the more we know we don't know?

Dr. Koontz:                That is a fairly accurate statement. The important thing to remember about science and one of the things that's really hard for people who don't work in a scientific field is that science is constantly changing and updating itself whether we're finding new ways to ask a question, new ways to measure response. We're adding to that knowledge base constantly and reevaluating what we know. I have a very good friend who’s a brilliant scientist in her own right, Elizabeth Culprice, who wrote on Facebook not long ago. I have to quote this because it was just so perfect for this conversation. She said, “Perhaps the greatest utterance of the scientist is I don't know. Scientists never know. But upon seeing what we don't know, our next thought is how can I figure it out? How can I get closer to knowing? Formatting the known, creating a testable guess to what we think it could be and testing it, and moving closer to one step of knowing is what we do.” And I couldn't say it any better than she did of what scientists do and how important is to understand that science is all about not knowing and wanting to know what we don't know.

Tom:                          So, I guess we should filter through that: when we hear that there has been a scientific discovery or finding that, ‘yeah, that's true, but it could change in the future as more scientific inquiry is conducted.’

Dr. Koontz:                That's absolutely correct, Tom. And I think the other aspect of that that’s important when we have these kind of conversations and we talk about science communication and science outreach is the idea that we often have to simplify things. The way that I would explain gravity to, you know, my 8-year-old niece is very different than the way that I would discuss gravity with another scientist. So, it is a new onset of understanding that come as we increase things. I'm a big fan of— You’ll see probably through the rest of this conversation as well. But one of my favorite things comes out of The Science of Discworld by Terry Pratchett. And he said that these sorts of simplification are simply lies we tell children and they’re okay types of lies because it's the only way that people at that age can understand that concept, but we need to be— When we’re teaching those simplifications that are constantly reminding people that as you get older, as you have more knowledge and more understanding, those concepts become more and more complex.

Tom:                          Well, Anne, I know that you think a lot about science communication and I’d like to turn to that with regard to the farm and I’m wondering how have digital media, and broader connection, and social media changed the way farmers communicate what they're doing.

Dr. Koontz:                I think it has fundamentally changed the way farmers communicate with the greater audience around them. The ability to go direct to the world and say “look, this is my farm; this is what I'm doing today; here, let me walk you through my barn or take a ride on my tractor together” and show both the good and the bad of farming is really important. These farmers that are willing to do this, this type of communication, are really letting everyone into their everyday lives and showing the good, showing the bad, showing the frustrations and the excitement that come with farming, and making an industry that a very small percentage of our population work in— making that industry much more relatable to those who don't have access to a farm.

Tom:                          How can scientists like you in the agrifood industry support those narratives that farmers are sharing with consumers through TikTok or Instagram?

Dr. Koontz:                That’s a really great question, Tom. And I love this. The most important thing is to like what they're doing, share them with your platform, share them with your followers so you keep getting their message out there. And if you're willing to dive into the conversations— Now, sometimes they can get a bit heated and touchy when you get into the comments on a lot of those farmer’s pages. And I applaud every single one of the farmers who are willing to take that on and be on social media in that way, but the things that we can do as scientists especially is to backup what the farmers are saying. So, show that the farmers aren’t unique cases and link to other farmers who are saying and doing the same thing. And when people start asking, you know, why do they do it this way, why are you making this particular decision, to then link and discuss the science and the research that goes into those decisions that farmers are making and so that it's not just an arbitrary, we've always done it this way or I think this is right for me, but there is actually a huge knowledge base of science and research that is guiding all of these to allow farmers to be both sustainable and productive.

Tom:                          Climate change and the greenhouse gases contributing to it have never been under as much scrutiny as they are today. And agriculture is often singled out as a culprit, ruminants and cattle in particular. As one whose work focuses on understanding impacts of animal production on the environment, how do you respond to that?

Dr. Koontz:                My first answer is always going to be carefully. The most important thing to me is don’t deny and don’t get angry. Absolutely agriculture and cattle in particular contribute to greenhouse gases and global climate change. I like to start with whatever resource or citation the person that I'm talking to is pulling from. So, say someone has said, you know, cows are responsible for 14% of greenhouse gas emission. Let's work with that number. That number comes from the FAO. It's not wrong, but it’s actually the easy global figure for all of animal agriculture. So, if we put that in the context for most of the conversations lately have been in the U.S., so in the United States, the EPA gives the number of greenhouse gas emissions of 10% for all of agriculture with about 35% of that being animal agriculture and ruminant in particular. Now, that 34% sounds like a lot, but 34% of 10%, which means it’s 3.9% of the total U.S. greenhouse gas emission. Now, if we compare that back to other sectors, which I think is absolutely critical, the same EPA says that 29% of greenhouse gases come from transportation sector and 25% are related to energy production. When you put that 3.9% or 3.4% of emissions from ruminants in that context, the 29% for transportation and 25% for electricity, it doesn't seem quite important. But if all you see is that, you know, 34% of agriculture is ruminants or 14.5% of global greenhouse gases are agriculture, those numbers seem scary and big. So, it's really important to have the context and the comparisons for these conversations. And like I said, don’t deny. Do we contribute? Absolutely. Are we constantly working to contribute less? Yes.

Tom:                          Is it accurate to equate the climate impact of methane emissions with the impact of carbon dioxide? In other words, are there important differences in the nature of these emissions?

Dr. Koontz:                So, this is one of those questions where I have to refer back to the beginning of our conversation and say I'm not an expert in this particular thing. And this is a topic that is rapidly evolving in the science community. So, to hit on some of the high points, there's a difference between the carbon dioxide and methane in how they react within the atmosphere. So, carbon dioxide is considered a stock gas, which means it hangs around in the atmosphere once it's produced for a very long time. Somewhere in the neighborhood of 1,000 years. Methane on the other hand is considered a slow gas, which means that it only hangs out in the atmosphere for about 10 years and then it's broken down through a process called hydroxyl oxidation. So, putting that in the context of a big picture and why this has become a hot topic within agriculture in particular is that plants take up carbon dioxide and carbon sources from the environment. That's something we all learned in school generally. And those plants store that carbon and complex types of molecules. Carbohydrates, etc. So, when these plants then are consumed by animals in agriculture, those carbon-based molecules are broken down. And in a cow, some of that is converted to methane and release them again into the atmosphere. But if that methane is then broken down in 10 years into carbon dioxide, some portion of our carbon dioxide is taken up by plant. And this cycle just continues again and again. So, if we’re not significantly increasing the amount of methane we’re putting back into the atmosphere in comparison to the amount we're taking out, then perhaps we're a little more carbon neutral than we thought we were at least in that particular aspect of our carbon footprint. Now, there's a lot more to that discussion than in my very simplified overview right there. It is very much a current topic of debate and discussion within agriculture, within climate science. And it is one that I'll be keeping an eye on for sure for the next few years.

Tom:                          Well, you're right. I'm wondering if there's a danger that this increasing clamor for a reduction in livestock emissions might upstage the effort to reduce the use of fossil fuels.

Dr. Koontz:                I think that's a very good conversation to have and it's a touchy topic, Tom. I mean in true scientific fashion, again, I'm going to say it depends. So, as I said before, does agriculture contribute?

                                    Absolutely. Do we need to reduce that contribution? If we can, yes. Do fossil fuels contribute? Again, absolutely. Do they need to reduce their contribution? Certainly. But when we start equating those things by simply saying they're both contributors, that’s where it gets difficult because, as I said before, the contribution coming from livestock and agriculture is significantly less than the contribution that’s coming from transportation and energy sectors that are largely fossil fuel based. But when you put that to someone as far as what they can do in their everyday life to reduce their personal impact, it's much easier to say “well, I'm just not going to eat meat one day a week” than it is to say “well, I’m gonna stop using my car one day a week.” Those are two very different lifestyle changes and one is going to be far more approachable to most people.

Tom:                          Pollution from the really large farm operations runs off into streams that feed into major waterways like the Chesapeake Bay, the Great Lakes, the Gulf of Mexico. And that contributes to algal blooms, dead zones that impact drinking water supplies, aquatic ecosystems, recreation, people's livelihoods. What's your perspective on these large scale operations?

Dr. Koontz:                I think this is another one of those areas, Tom, that is a touchy subject, but an incredibly important subject. There is no doubt that agricultural runoffs contribute to all of these dead zones and issues with our water quality throughout the world But it is one of those places where it is very important, again, to look at contribution. And unfortunately, I don’t have those numbers right in front of me because I’ve not seen them. This is not an area that I’ve spent a lot of time looking into as a scientist, but I do know that, well, agricultural runoff is significant. There is the more recent research coming out of especially Duke University in North Carolina that's looking at dead zones in urban streams and what they're finding is that those exist there as well. And so, we have to really start examining not only agriculture's contribution to these issues, but also our urban footprint, you know. One thing I paid attention to for years and tried to look at on my own property is the use of salt and ice melt ‘cause I could use salt as a weed killer. But when I use salt as an ice melt in the winter, that salt is staying in the environment, contributing to my grass not growing or contamination of my soil around my own property. And when we think about that scaled up to a global issue of how much salt and other ice melt type products we put on to roadways and where does that ultimately end up and what is it affecting as far as the environmental around us, again, I don’t wanna downplay agricultural contribution because we absolutely do have an agricultural contribution. But there are other factors that come into this issue of dead zones, water quality, and soil loss. And I know that within agriculture, farmers are constantly looking at adding buffer zones, changing the way they plant, changing the way they kill, using precision farming to really only get the nutrients where they need to be when they need to be there so that we are minimizing that loss or leaching. And I think they’re doing everything they can as the information and technology becomes available. And that’s really all we can ask.

Tom:                          Well, how do you think agriculture can improve not just the perception, but the reality of its environmental sustainability?

Dr. Koontz:                Those are two very different questions. I think the reality about environmental sustainability is very much already there. I've never met a farmer who didn't absolutely love the land they worked with and care about it and want it be there for multiple generations down the road. And because of that, they're generally very aware of what they're doing and how it affects the world around them. Now, whether or not that's been accurately communicated, that's an issue, but I think as we mentioned before, getting access directly to consumers and the rest of the world, your social media and other interaction capabilities is really changing. The ability to know that a farmer is person and not just someone who is, you know, essentially looking at the land like it’s a factory floor and trying to get more and more out of it as best they can, but genuinely cares and wants to do the best they can to produce safe healthy food while also taking care of the land they work with is really critical. And so, I think it's a balance. I think the reality is already there and we are continuing to push that reality forward with the science that’s done by researchers like myself and then the implementation of that science by the farmers and ranchers around the world. It's really a focus on that perception through communications that is critical.

Tom:                          Okay. Big change of subject here, but this is a question I’ve been looking forward to asking. Are doors opening to women in the agrisciences?

Dr. Koontz:                You know, Tom, that's not a terrible question. But at the same time, I want to rephrase it and look at it— You know, I'm a woman who's been in agriscience in some way, shape, or form my entire life. I grew up with access to farm through my grandparents, knew I wanted to be in agriculture fairly early on in my life, knew I wanted to be a scientist fairly early on in life. And I honestly personally never had a lot of pushback to being a woman in science. You always run into the odd person that proves you wrong. But you know, they're manageable. And so, I think not only are doors opening, but they are open. And I see that because more and more of the scientists I collaborate with around the world are women. And more and more of the farmers I talk to are women. And women are no doubt a driving force in agriscience. And we're going to hear more and more of us out there talking, and communicating, and showing you what our lives are like, and why you should also be in agriscience.

Tom:                          Okay. Let's talk about Alltech’s Planet of Plenty mission, and tell me how science informs or plays a role in that mission.

Dr. Koontz:                Absolutely. So, the three leaves that are in the Planet of Plenty logo are really critical. And we’ve given meaning to each of those 3 leaves. Science, sustainability, and storytelling. So, from that, you obviously can see that science is very much at the core of Planet of Plenty. Science is guiding the development of sustainability solutions. The science is guiding the changes we’re making and supporting farmers in farming options and ranching management. And science underpins all of the stories that are being showcased in the Planet of Plenty ongoing activities. And so, it’s really all about making that science applicable and communicating it very well to the world.

Tom:                          Why would you say it's important not just to the ag industry, but to consumers as well, that events such as the ONE Ideas Conference are held annually?

Dr. Koontz:                And here, we're right back to the beginning, aren’t we, Tom? Knowledge is constantly growing and everything else is changing. And honestly, I don't think the speed of change is going to slow down. If anything, it's just going to continue to increase. Because that change has been so rapidly, there's so much technology, and knowledge, and ideas that are generated every year, and so having these kinds of ability to get together, and talk, and discuss, and see what's new around the world on an annual basis really just gives you that one-stop shop for new ideas and new concepts. The other aspect that is absolutely one of my favorite things about Alltech’s One Conference is the international diversity. Well, in non-COVID times, I get to travel a fair bit for my job and see how things are done in a lot of different places and that gives me so many connections because, you know, someone encounters a problem— the same problem in different places. But because of their available resources, and cultural differences, and climate, and everything else, they solve that problem in a different way. And so, when you can start bringing those different solutions to the same problem and in discussing those things on an international level, you really start to find some of the key things that tie together and you can make those solutions stronger in each different location.

Tom:                          You know, it's been several years now, but I remember when we discussed CRISPR technology at the ONE Ideas Conference. And at that time, it seemed novel. It seemed exotic, but here we are today with evidently a breakthrough in CRISPR technology that might lead to restoring the vision of the blind.

Dr. Koontz:                It is absolutely amazing. I have so many stunning scientist friends who work in cutting-edge technology. And if I could just communicate what they're doing to the public on a daily basis, I would be overwhelmed. Science is moving so fast. We're seeing new things every day. And there's no doubt that Alltech has made it and absolutely key point to be on the forefront of that change in technology and knowledge and make sure that we're presenting the best of those changes and knowledge update to the people that come to our conferences and that’s just fun.

Tom:                          I tend to agree with you. That’s Alltech research scientist, Anne Koontz. Thanks for talking with us, Dr. Koontz.

Dr. Koontz:                Thank you for having me.

Tom:                          And I'm Tom Martin. Thanks for listening.