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Alltech Annual International Symposium


MILK: THE PERFECT FOOD?

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Monday, May 21

1:00-1:05

Introduction
Chairs: Patrick Charlton, Dan Weiland and Matthew Smith

1:05-1:25

A WORLD OF MILK, FONTERRA: New Zealand’s largest co-op with China in its sights - How they aim to benefit from a world of 9 billion consumers
Paul Campbell, Fonterra, UK

1:30-1:50

Milk waves: Why some producers make money in milk while others do not
Mikhail Ramanovich, IFCN Dairy Research Center, Germany

1:55-2:15

Is the 20,000 cow farm sustainable? How do global dairy economics drive the ‘right-size’ question?
Jim Ostrom, Milk Source, USA

2:20-2:50

Break

2:55-3:15

Are cows environmentally efficient? Entering the debate with facts and smarter nutritional strategies
Frank Mitloehner, University of California-Davis, USA

3:20-3:40

Our children’s future: Designing smarter milk for health and development
Marcos Zanetti, University of Saõ Paulo, Brazil

3:45-4:05

Five ways we can bring out the magic of milk, and boost your sales
Tom Lorenzen, Alltech Inc., USA

6:00 Buses leave for Kentucky Night

Tuesday, May 22

8:30-8:35

Introduction
Chairs: Patrick Charlton, Dan Weiland and Matthew Smith

8:35-8:55

The hidden risks in forages: Detoxifying the milk production killers
Niel Karrow, University of Guelph, Canada

9:00-9:20

The 37+ test for mycotoxins: Evaluating and avoiding the hidden threats to animals and consumers
Alexandros Yiannikouris, Alltech Inc., USA

9:25-9:45

Global grain grab: How global forces, from ethanol to drought, affect market volatility and country/company behavior
Joseph Kerns, International Agribusiness Group, LLC, USA

9:50-10:20

Break

10:25-10:45

Protein Problems: Balancing of nitrogen and protein in the soil and in the cow
Gabriella Varga, Pennsylvania State University, USA

10:50-11:10

Reimagining the rumen: Smart strategies to feed the bacteria and not just the cow
Jenny Jennings, Alltech Inc., USA

11:15-11:35

Environment & efficiency: Will reducing carbon footprint dramatically change dairy farming?
Mike Hutjens, University of Illinois, USA

11:35-12:00

Questions & Answers: Wrap up
A brief discussion with the speakers

12:00-1:25 Break for lunch