May 21

Aquaponics – The Time is Now! Are We Ready to Respond?

Aquaponics – The Time is Now! Are We Ready to Respond?

Among the promising aquaculture technologies presented in the Farming the Sea session at GLIMPSE 2020, was aquaponics – a system that integrates hydroponic plant production with recirculating fish culture systems. Charlie Shultz from Kentucky State University discussed the explosion of interest in aquaponics and what that technology holds for the future. 

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May 21

Pearse Lyons' Glimpse of the Future

Pearse Lyons' Glimpse of the Future

Alltech’s Symposium kicked off yesterday with more than 2,300 people from 72 countries around the world descending on the Lexington Convention Centre. The opening talks started with a fantastic animation explaining the massive changes in society that have occurred over the last seven years the paradigm shift from an era of one way broadcast media, to an era of constant connectivity, in which customer feedback reshapes products and entire industries – The Era of You.

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May 21

A Holistic Approach to Mycotoxin Control – Preparing for the Unexpected

A Holistic Approach to Mycotoxin Control – Preparing for the Unexpected

With unexpected weather patterns can come unexpected changes to regional mycotoxin contamination patterns. Just two months ago in the Balkans, news emerged of aflatoxin B1 contamination of a maize crop and a spike in aflatoxin M1 concentrations in milk. The maize was rejected in international feed markets and the milk was withdrawn from sale. These events stemmed from extreme drought stress in the 2012 growing season leading to poor maize crop yields together with conditions that favored mold growth. What can be done?

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May 21

A Taste of Kentucky During Symposium

Categories: Alltech Symposium
A Taste of Kentucky During Symposium

People from across the globe became Kentuckians for an evening during Monday’s Alltech Kentucky Night. Donning cowboy boots, plaid shirts and bandanas, the international participants of Alltech’s GLIMPSE 2020 Symposium enjoyed Lyons Farm beef and chicken and chatted over Kentucky Ale.

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