Dairy: Exploring global sustainable strategies for the dairy industry
Monday
1:00-1:05
Introduction
Chairs: Patrick Charlton and Sylvie Andrieu
1:05-1:35
Branding milk to the European consumer – Lessons learned in a volatile market
P. Wilkinson, 2 Sisters Food Group, North Yorkshire, UK
1:40-2:10
Almarai – The power of a brand: From the desert emerges one of the world’s greatest dairy companies
G. Schorderet, Chief Financial Officer, Almarai, Saudi Arabia
2:15-2:25
BREAK
2:30-2:50
More milk from more fertile cows: Solutions to the dairy paradox
F. Mulligan, University College Dublin, Dublin, Ireland
2:55-3:15
A calf never gets over a good or a bad start – Practical applications of nucleotides
S. Kehoe, University of Wisconsin, Wisconsin, USA
3:20-3:40
The carbon hoofprint – What can nutritionists do to improve the status quo?
F. Mitloehner, University of California-Davis, California, USA
3:45-4:05
Using organic minerals to differentiate a business – Pioneering opportunities for the feed compounder
D. Wilde, Massey Bros. (Feeds) Ltd., Cheshire, UK
6:00
Buses leave for Kentucky Night
Tuesday
8:30-8:35
Introduction:
Chairs: Patrick Charlton and Sylvie Andrieu
8:35-8:55
Branding, branding, branding… Communicating valueadded to farmers in tough economic times
T. Lam, DD-Animal Health Service, Netherlands
9:00-9:20
Lemonade from lemons: Getting the most from Distillers Dried Grains
M. de Ondarza, Paradox Nutrition, LLC, New York, USA
9:25-9:45
The rumen – Its functions, the challenge of producing microbial protein. Are there other ways to do it?
J. Tricarico, Alltech, Kentucky, USA
9:50-10:20
BREAK
10:25-10:45
Manipulating escape microbial protein – The latest technology in the nutritionists toolbox
J. Johnston, Ritchie Feed and Seed, Inc., Ontario, Canada
10:50-11:10
The 2009 North American corn crop - Scaling the mycotoxicosis learning curve
S. Timmermans, Horizon Beef, Iowa, USA
11:15-11:35
Detection breakthrough: Penicillium mold ‘signature’ in dairy cows
J. Fink-Gremmels, Utrecht University, Netherlands
11:40-12:00
Questions & Answers: Wrap Up A brief discussion with the speakers
12:00-1:25
Break for lunch