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When you first drive onto an expressway and you’re not sure what the speed limit is, do you go as fast as you can or hold back until you see a sign?
That’s the kind of dilemma that untrained employees face. They aren’t sure what to do. They can’t operate at maximum performance output because they are under pressure to do well and avoid making mistakes. But properly trained employees understand the rules. They know they are doing a good job, are less stressed and use their energy toward being more productive.
Approximately 100 dairy producers and industry members descended in Sacramento to acquire the knowledge and skill to turn their own challenges into successes. As Governor Brown was contemplating his decision to declare a state of emergency for California’s drought conditions, participants of Managers Academy, a program developed by the Professional Dairy Producers of Wisconsin, began the three-day event, held Jan. 14-16.
Jacob Shenk grew up around dairies in northern Virginia, and his parents operated a small dairy.
After college graduation, Shenk knew his parents’ dairy wasn’t big enough to support his return, so he worked on a neighbor’s farm for a few years. In 2008, he simply decided to head out on his own.
Recently, a reader asked, “I have a Century Class Freightliner 1998. I just dropped my trailer and noticed when I press on the brake that air is coming out of my trailer supply line. Which valve or sensor may cause this to happen?”
Hay baled too wet or silage chopped too dry can allow microorganisms on the forage to grow and metabolize rapidly, using plant sugars and oxygen while producing excessive heat. Some heat production is normal in nearly all hay and silage, but when forage temperatures exceed around 125°F, chemical reactions called Maillard reactions can occur.
The Heart of America Dairy Expo, presented by Hiland Dairy Foods, set records this year for attendance and support. The regional event, held in Springfield, Missouri, had almost 500 attendees and nearly 60 commercial exhibitors.
Registration is now open for the Dairy Calf and Heifer Association annual conference, scheduled for April 1-3 at the Hyatt on Main in Green Bay, Wisconsin. This year’s conference lineup includes hands-on educational seminars for both farm managers and employees, an inside look at industry-leading dairy operations and a keynote presentation from a renowned leader.
It appears that the phenomenal January run of wholesale beef prices may be over. Choice and select boxed beef prices peaked on Jan. 22 at $240.05 per hundredweight (cwt) (choice) and $237.44 per cwt (select). Choice boxed beef dropped back nearly $3 per cwt by Friday with select dropping just over $1 per cwt.
Congress moved one major step closer to passing a new farm bill Wednesday as the U.S. House voted 251-166 in favor of a five-year bill that is expected to create $23 billion in savings over the next 10 years, most of it coming from food stamp programs.
