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Farm of Tomorrow

Featured Presentations

Animal health and the health of our workers: How do we manage the ever-emerging viral challenge?
Jules Taylor-Pickard, Alltech Inc., Stamford, Lincs., UK; Paul Groenewegen, Alltech Inc., Guelph, ON, Canada​


Food, supermarkets and protein production: A global perspective on the future of the broiler industry
Aidan Connolly, Alltech Inc., Nicholasville, KY, USA; Philip Wilkinson, 2 Sisters Food Group, Harrowgate, Yorks., UK​


Protecting the environment, protecting your future, insuring your investment, and feeding 9 billion people: the modern farmer

Additional Presentations

The opportunities of modern food production: What can we learn from the food scandals of the past and how will it impact primary production?

When will we start listening to the consumer? How does our industry respond to crises such as mad cow disease, dioxins and PCBs in milk and infant formulas, and horse meat in our hamburgers? How are we losing credibility in what is becoming a more and more transparent food chain? How do you maintain confidence? What do the supermarkets of the world need and want?

The future of the world's largest pig farming market

The future of the Chinese pig industry must be more precise and efficient than any in the world. Although China has long been the largest pork market, the pace of development and the sophistication of the farming models are increasing. With limited resources but the world’s largest middle class, food safety and security are key issues. What are the leading scientists doing to produce higher quality products more efficiently in China?

Revisiting the NRC (National Research Council) with data dating back 40 years.

50 years ago chickens went to market in 75 to 100 days; today it is 42 days and less. 50 years ago, dairy cows produced 4-5,000 liters of milk per cow on the best of farms; today it is closer to 30-40,000. 50 years ago achieving 8 to 9 pigs per sow was considered excellent, today there are sows delivering 40 pigs. Why then is it that the genetics have marched ahead, but the nutrition is very often based on 50 year old data?

When will we use modern technology to define the nutrient interactions, which today are limiting our production? Is it how we educate our nutritionists?