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Progressive Dairy provides updates on dairy-related organizations and companies, compiled from staff news sources and industry press releases. Email industry and organization news to Progressive Dairy Editor Jenna Hurty.
All economic sectors have an impact on global greenhouse gas (GHG) emissions. According to the Food and Agriculture Organization of the United Nations (FAO), agriculture accounts for 14% of global emissions.
There is no question that the ongoing narrative concerning climate change and various “man-induced” gas emissions (including ammonia, carbon dioxide, methane and nitrous oxide) includes dairy production.
Farmers know a lot about the microscopic elements affecting the health of their dairy herds and crops. As researchers at the Marshfield Clinic Research Institute in Marshfield, Wisconsin, we are taking a fresh look at agricultural microbiomes (the clusters of bacteria, fungi and viruses that live together) in different farm environments.
The country’s dairy farmers are proud to produce products that can be an important part of the American diet. Sometimes, however, consumers are confused about what role dairy can, or should, play in their diets. Their concerns run the gamut – from lactose intolerance to organic versus non-organic milk to the safety of raw milk.
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