The Innovation Center for U.S. Dairy and the USDA share a unique and constructive relationship.

Many dairy owners today are trained to manage cows – but not people. This dynamic is complicated further when robots are added to the mix. The skill set for an employee on a modern dairy farm varies greatly from the requirements of just 15 years ago.

While daily responsibilities of farm life make it easy to put off planning for the future, an early start and attention to details are critical to creating and implementing a generational farm succession plan, according to Charlie Gardner, DVM.

Dairy farms everywhere are operating in a tight economic environment, and it is critical to control expenses and maximize income. Labor represents the second-largest category of expense, after feed, for most dairy farms.

When diets were balanced for individual amino acids rather than metabolizable protein, net income increased and nitrogen balance decreased, implying an overall better usage of nitrogen on the farm.

The dairy industry has evolved considerably over the last several decades. Major changes in genetics, nutrition, technology and management have reshaped dairy production. Producers have had to adapt to these new techniques and ideas in order to keep their farm competitive.

Themed “One team. Gold dreams,” the 2018 Dairy Calf and Heifer Association (DCHA) annual conference, set for April 10-12 in Milwaukee, Wisconsin, will challenge attendees to take their heifer-raising programs to the next level.

Configurations of fans and misters or soakers are commonly the cooling systems on dairies, but two universities are trying to find alternative methods to reduce both energy and water use without compromising cow comfort.

In October 2016, the Dairy Calf and Heifer Association (DCHA) introduced its revised Gold Standards, setting a new industry standard producers could use to measure their own operations.

There’s no shortage of sunshine in Buckeye, Arizona, where average highs hit over 100ºF during the summer. Keeping cows cool in this desert climate is no doubt a challenge, but dairyman Nick Vanderwey thinks outside the box to get the job done.