The 2013 planting season was one of the longest ever recorded in Wisconsin, according to a corn evaluation program conducted by the University of Wisconsin – Extension and the University of Wisconsin – Madison College of Agricultural and Life Sciences. The purpose of the program is to provide unbiased performance comparisons of hybrid seed corn for both grain and silage available in Wisconsin.

As a sponsor of the Food Systems Fellowship Program coordinated by Michigan State University’s College of Veterinary Medicine, Merck Animal Health has awarded $5,000 scholarships and internship opportunities to three students who are participating in the program. During the past eight years, the company has provided various scholarship opportunities for 87 students focused on working in the food animal industry.

A $12 million cold milk separation facility is underway in York that will open next fall, bringing with it an array of quality dairy products and a diversified approach to local business.

’Tis the season to enjoy real dairy products such as butter, cheese, whipped cream and eggnog, according to DairyUS, the animated character based on the REAL Seal logo, which shares that perspective in a new video released by the National Milk Producers Federation (NMPF).

Just when I think it’s going to be difficult to find a Christmas-themed message that relates to the dairy industry, a miracle occurs. For this issue, several came together. From the beginning of my employment with Progressive Dairyman, our publisher emeritus Leon Leavitt has encouraged us to find Christ-centered articles and Nativity-themed art for our Christmas issues.

Click here to download a PDF of the latest Industry Watch List, provided by Dairy Management, Inc. PD

The historical mindset in measuring a dairy cow’s productivity is to look at pounds of milk produced per cow. As we all know, productivity measured in those terms has increased significantly over the years and continues to do so. Average U.S. milk production per cow has doubled in the past 50 years. But are the components in the milk – fat, protein and solids-not-fat – increasing along with milk pounds?