March 25, 2005
Alltech announces the appointment of Dr. Darryl D'Souza as Alltech Asia-Pacific's Regional Pig Specialist for the area. D'Souza's appointment reinforces Alltech's commitment to become the leaders of natural nutritional solutions for the prig industry in the region.
March 24, 2005
Nottingham University Press has recently published a new textbook entitled 'Interfacing Immunity, Gut Health and Performance', comprising of an edited collection of papers from a series of one-day seminars hosted by Alltech. The papers are devoted to bringing together the disciplines of monogastric animal production, feed, gut physiology, microbial populations and immunity, in an understandable and practical manner for nutritionists and meat producers.
March 13, 2005
[ATHENS, Ga.] -Poultry experts gathered for a close look at GI tract health in birds. On March 3 and 4, 2005, Alltech hosted a Gut Health Poultry Roundtable, including panel presentations and posting sessions, with The University of Georgia, where select specialists and veterinarians from the North America gained insight to the impact of intestinal health on flock performance.
March 4, 2005
Alltech is pleased to announce that it will be the headline sponsor of the 12th Trace Elements in Man and Animal (TEMA) Symposium 2005. The "Northern Ireland Centre for Diet and Health" at the University of Ulster Coleraine will host this the pre-eminent research symposium on trace elements taking place from the 19th to 23rd of June.
February 25, 2005
In a joint venture with the city of Vale do Ivai, Alltech broke ground on a new $15 Million yeast facility in the north of the Paran? State, Brazil. Furthering its commitment to local production, this joint investment positions Alltech to be a least cost provider in the Latin American market. Mark Lyons, Alltech's Director for International Projects explains the benefits: "For years Alltech has used corn as the main source for fermentation. With the opening of this plant in August 2005, we will be able to utilize locally grown sugar cane as the source for fermentation.