“If we could give every individual the right amount of nourishment and exercise, not too little and not too much, we would have the safest way to health.” – Hippocrates

India is the second-most populous country on the earth and is home to more than 400 million children, who account for 37 percent of the entire population of the world. Unfortunately, India is no exception to the global struggle to feed its younger generations a nutrient-dense diet. Around 73 percent of all Indian diets are protein-deficient, and the shortfall is even more alarming among vegetarians (IMRB survey, 2017).

The Indian Council of Medical Research (ICMR) recommends a daily intake of 200–300 grams of milk for children, and many states are still striving to achieve this goal. India is a leading producer of milk, but, in many regions, elevated agricultural performance does not necessarily equate to an improved diet.

As part of its commitment to serve people and to improve the nutritional status of children, Alltech initiated its Nutri Milk Project in November 2017, partnering with the Thribhuvandas Foundation in Anand, Gujarat, to supply milk to young students in the region.

“It is an absolute honor to be associated with Thribhuvandas Foundation in this project,” said Dr. Aman Sayed, managing director of Alltech India and regional director of Alltech South Asia. “As a nutrition company, we feel it is our responsibility to provide practical and proven solutions to enhance the nutrition level of children, who are tomorrow’s future.”

Alltech initiated the project in Gujarat, a mostly vegetarian state where milk is the main source of animal protein. Milk, a whole food that provides many essential nutrients, is a crucial part of the diet of growing children in this region. In the selected schools, 98.5 percent of school children can be categorized as undernourished on the body mass index (BMI) scale.

Five schools in the Tarapur cluster were selected for the program, as children in this region were noted to be especially malnourished. Alltech began providing 150 ml each of flavored, fortified milk every day to around 1,200 children, aged 5 to 13, as well as a weekly supplement of iron. The sole aim of this is to improve the nutritional status of these children — and, by doing so, to build a healthier India. On its journey to nourish the children of Tarapur, Alltech has delivered 1,78,754 milk pouches in the project’s first year alone.

Along with a 5.45-percent average improvement in the BMI of their students, the schools involved in this program have also experienced a considerable increase in attendance. These results inspired Alltech to expand the project, and in 2018, six more schools were added. Alltech plans to expand the program even further.

“Childhood is a critical time in the growth and development of a person and is a key stage in the establishment of their physical and mental abilities,” said Sayed. “We are proud to see the positive impact Alltech is having on the lives of children in the program. These children are benefiting daily from Nutri Milk, not just by improving their nutrition but by increasing their attendance and education, and this is a proud moment for Alltech.”

Alltech is committed to improving the health and performance of people, animals and plants around the world through natural nutrition and scientific innovation. At a global level, Alltech works extensively with local schools to build science labs and encourages students to pursue science with a greater curiosity about the world around them.

Every second, of every day, there are people thinking, trying, testing, flying, inspiring, and applying new ideas, with insatiable drive to guarantee a world where people, animals and plants can thrive. Together, we can build a more sustainable world. Learn more about Working Together for a Planet of Plenty^TM.

The following is an edited transcript of Nicole Erwin's interview with Dr. Amy Coleman. Click below to hear the full audio: 

Nicole:           I'm talking with Dr. Amy Coleman, CEO and founder of Wellsmart and author of the book, “Discovering Your Own Doctor Within”. Dr. Coleman, thank you so much for joining us.

Amy:               Thank you, Nicole. It's great to be here.

Nicole:           You have such an interesting background, from serving as the first female commander of the U.S. Air Force Special Operations Clinic, to being selected as the primary physician for four-star generals, U.S. Embassies, Special Forces teams and even for NASA for space shuttle support. From being a fighter pilot and going with an instinct — what you call "flying with the feel" — to gut decisions in our everyday lives, your ethos seems to be all about listening to yourself and how the gut could be or should be the loudest voice. Can you tell me about the first time that your gut “spoke” to you and you listened?

Amy:               Oh, that is a great question, Nicole. I believe that's something that we inherit and grow into, actually. As children, we can be given examples of how to do this or how not to do that, and hopefully there's a path that allows us to find our way. I believe the biggest gut instinct came to me during 9/11. At that time, I was an intern after medical school, finishing up my internship year. My granddad, who was a sergeant major in the Marines, had always said, "Go into the Air Force. They'll pave your way to school." It was a great idea. He said, "They've got great technology, they treat women well, and wherever you go, you fly in style."

                        So, I said, "Why not?" When I went into medical school, they picked up the tab.

                        I had the opportunity to go through my residency before I started becoming an active duty doctor for the military. But when 9/11 happened, right after I had finished medical school and my internship year, I decided to defer my residency and just go immediately in to active duty. That actually allowed me a great benefit and opportunity to be a flight surgeon, which was really a good instinct, to go into that direction. It's made all the difference because, as a physician, I was able to really meet my patients where they are — boots on the ground, in their facilities, in their squadrons and where they work — and see their environment and really experience what they were experiencing. For the first time, I really learned teamwork in a way that never is taught in medical school. Even seeing doctors working together — that's not something that happens a lot of times.

                        So, in the military, I've really learned teamwork and how to see my patient as equal to myself and just as important as making the decisions in their own health as I was. So, yeah, listening to my gut in that made all the difference in how my style as a physician developed.

Nicole:           And your path.

Amy:               Yeah, exactly.

Nicole:           Admittedly, I'm a bit of a hypochondriac. I listen, probably, to too many things affecting me, both mentally and physically. How do you drown out the unnecessary bits of information and focus on what's really going on inside?

Amy:               Well, that's a super question, Nicole. A lot of people come to me and ask that. They have trouble sleeping because of that. They might start the day with one thought that's concerning to them, and by the end of the day, they have a snowball of thoughts just like it that just gather. We really have to kind of decide what track we want to take. The “monkey mind,” as I call it, makes us want to just turn over furniture and just be destructive, like a monkey in a room — just losing control. Those types of thoughts actually drive you to a way of being, which is a survival mode. That survival mode is driven by neurotransmitters that are really meant to tell you to run from a bear or dinosaur or whatever is threatening you; to live in that state is, really, chaos. So, if we choose to listen to those thoughts that just continuously multiply in our head, it drives us to those fight-or-flight states, which are exhausting to the mind and the body.

                        One of the things that I do is get out into nature. I find that nature resets you. “He,” “she” or whatever you want to call [nature] is an energy in and of itself that just kind of has a way of letting time stand still around you as you’re finding your focus in something that's beautiful and creating a sense of awe for yourself. When you do that, you are increasing the quality of your thoughts, just like the quality of food you eat or the quality of air you breathe is going to make you feel much better. Once you get in those states of awe and thankfulness and inspiration that nature can provide, then, oftentimes, you find yourself settling down in the thoughts that come with those types of inspired, “awe” moments. It's just a cut above all the rest. I prefer to live there. Actually, one of the disciplines of my journey through this life is really to just make that a discipline — to completely create those types of moments wherever I am. I call it my “walking meditation.”

Nicole:           I have heard you refer to a phenomenon called the “nocebo” effect. Can you explain what that is?

Amy:               Right. We are all familiar with the placebo effect, and that's when you're taking something that could just be a sugar pill, but you're feeling the effects of it as if it's something that's quite potent. That actually wraps around the understanding of the power of your beliefs. A lot of times, people and physicians alike consider the placebo effect something that is to be ignored, or it’s talked about around the water cooler as just an interesting effect, but it's much, much more than that. A person's belief system really runs their life, and a belief system actually fuels you to either become more relaxed in your day-to-day walk of your life or feel more threatened. So, you really do have to meet people where they are in their belief set. If someone is taking a pill they don't believe in or that they feel is going to cause them a bad effect, you really have to look at that constructed thought that's been created. A thought is a thing, and that mental construct can build within a person a resistance — resistance against taking what you're offering them. If you're building resistance in a person, it's like arm-wrestling them on an energetic level or a mental level. With that, every time they take the pill, they've got an increased risk of having the side effect side of those medicines, which aren't the helpful side effects but the ones that cause some kind of suffering. So, nocebo effect is when someone takes a pill and feels the opposite of it being helpful — they feel all of the negative side effects. A lot of times, that comes with an internal dialogue. They have a belief set that wasn't met by their physician and they felt like they were kind of pushed or something was pushed on them.

Nicole:           Communicating with co-workers, family and loved ones can be challenging. How does someone communicate effectively with their physician if they don't feel like they want to do what they're saying?

Amy:               Oh, that's such a great question, too. What I would say is, you always have to find the provider that matches your belief set in ways that allow you to be a team — a team working as a group, together. There are physicians out there who are looking to do that with patients, and a lot of times, it's [because] they’re more integrative, holistic, functional medicine-type physicians.

                        Unfortunately, the very structured nature of our clinic system in the current healthcare model doesn't allow physicians a lot of time with their patients to be able to sit and have these types of conversations in a meaningful way. So, your better option is to find a physician [who aligns with you] — even if you might have to find one that you either pay out-of-pocket or pay with a different kind of payment service.

                        There are lots of ideas out there and new technologies that are allowing physicians to charge on a monthly basis. Those are called direct primary care clinics. But they are out there. Physicians are out there, and patients really need to know that they have a choice. It’s like anything else; you have to look for the service model that you want to represent you. That includes your hairdresser. That includes your accountant. Sometimes, you have to go through a few of them before you find the right fit.

Nicole:           And just to back up a little bit, going back into the gut, how did you get interested in the microbiome field?

Amy:               When I was a child, I was very sick, and I had to take a lot of antibiotics from the time I was probably six months old to the time I was about four to five years old. I can't even remember a time when I really wasn't taking antibiotics. What happened to me, after being on so many medications early in my life, was I did find myself very weak. My doctor told my mom that I wasn't going to be physical, I wasn't going to be very active, not to expect a lot from me. Of course, there goes the challenge that's laid down. In that, I had to start redefining what made me feel good.

                        So, I started cooking for myself when I was 13, because I was really on an American diet; my mom was a working mother, so Hamburger Helper and Fruit Loops were her go-to so she could quickly feed me and get to work. In that day and age, things were supposedly fortified with vitamins — commercials would say how nutritious they were. We know better now. When we know better, we do better.

                        At 13 or 14 years old, I started eating foods that really made me feel good. I was steaming rice and vegetables and grilling lean meats and things like that. I found that I just felt so much better. Little did I know that I was changing my microbiome, which was supporting my immune system. Back then, we didn't even know the microbiome existed. The only thing we knew back then was that it helps you digest food and you have some bacteria down there. Now we know it's so much more important. So, I was really, I guess, following my gut even back then.

Nicole:           How did your mom respond to you cooking? Did you cook for her, too?

Amy:               Oh, yeah. I tried to cook for everybody, but unfortunately, the culture of eating is very much a social event that often is based on how you're raised. Sometimes, if you don't change your diet, I suppose, early enough in life, you pretty much get stuck in those ways.

                        It was an intriguing entertainment for them to watch me eat. My dad would always say, "Oh, if I ate what you were eating, I'd be hungry ten minutes later." I would tell them, "You can eat small meals throughout the day." It actually started the progression of me going down a fitness track that truly reformed my body into complete physical health.

Nicole:           How will a better understanding in the gut environment impact the wellness industry?

Amy:               The gut environment is something that we really need to understand. For the first time, we're actually starting to look at what we used to think [of] as an enemy and calling it friend — all the bacteria in the gut. There are so many of them that could harm us, and now we're starting to turn around and say, "Where is this ecosystem within us that we need to repair, just as we see outside of us these ecosystems that we need to repair?" What's happening outside is happening within us as well. I mean, look at the Great Barrier Reef and look at global warming. Well, within us is something similar, with the loss of the ecosystem of our gut.

                        The rebuilding of that, I believe, in the wellness industry is going to be about nourishing and teaching people to be good CEOs of every little cell in their body, and nurturing care is something that we really haven't learned. I think wellness industries are going to be well-served to teach the lesson of how to repair your ecology and how to be one with your ecosystem and how many ways we can relearn nurturing yourself. From that, I hope that we can nurture the environment when we learn how to nurture our self.

Nicole:           How receptive are people when they hear you make those connections? Is being able to test the microbiome significant in being able to show what's happening, and can you do that?

Amy:               This is the most phenomenal news for me — that I can help someone redirect their microbiome just like I did when I was 14 years old. I was doing it blindly, but the system that I use for patients actually guides them through a six-step process, where they test their gut flora every two-and-a-half weeks. With those results, we implement dietary changes and we implement ways of being that actually help your gut to be enriched. I'm able to see those results come back better and better.

                        So, really, you're teaching someone gardening. You're teaching someone how to do interior gardening. The way that we run around in this day and age, we don't have time for gardening, but the fact is that we carry our garden within us wherever we go, and whatever we eat either feeds it [or] denies it. If you're a gardener at heart, you just remember: you're always carrying around your garden within you.

Nicole:           What are some things that we can all do daily to improve the health of our microbiomes and take care of our garden?

Amy:               Oh, my goodness. So many things. The gut biome is enriched by you living the life you know you need to live. That means sleeping well, because the gut bacteria have to sleep, too. When people are pregnant, they say they're eating for two or they're sleeping for two. Well, you're sleeping or eating for 100 trillion. If you were going to look at the numbers, it's a good indicator and motivator as to how to take care of yourself.

                        You also need to eat foods that nourish the gut flora. The bacteria in your gut are doing so many things on a daily basis, from making neurotransmitters that your brain uses to making hormone-like mediators that your endocrine glands and systems use. There is not one part of your body that the gut microbiome does not reach. It is your motherboard. It is another brain, as a matter of fact. It has so many neurons in the area of your gut that it is a thinking system. The problem is, with eating wrong, unfortunately, we're losing a lot of our heritage species of the gut microbiome that we need to survive and to do the daily work.

                        When the microbiome does start to diminish or dwindle, it leads to inflammation issues in the body. We're wondering why we have so many autoimmune diseases now, why we're having so many diseases and chronic issues that never really plagued humanity before. I think a lot of it does reside in the gut.

Nicole:           I was always told that if you eat properly, you should be able to get all the nutrients that your body needs. But a lot of us have so many things going on with stress and work. So, if you can't find the time to get the food that you need, do you recommend supplements, or that's not an option and you need to make time?

Amy:               Well, supplements are an option. Also, staying away from things in the environment. A lot of things like antibiotics will completely clear out all of your good bacteria. It's absolutely proven, and it comes back over time. But just think about a child with chronic ear infections. They're going from one antibiotic to another. Over time, it takes longer and longer to get that gut microbiome back into a healthy level.

                        So, some of the things that you can do are to stay away from things that you know would hurt your gut, and that is, if you have the sniffles, don't go for the Z-Pack. A normal cold lasts five to ten days, and the average person does get a cold three to five times a year. It does start in your nose and usually ends up with a cough that's dry and then becomes productive. We actually need to start realizing that normal viruses and things like that don't need to be treated with antibiotics.

                        If you're looking for a supplement, some of the best things you can buy are the fibers. Fibers are prebiotics that feed bacteria — they've got flora, so it’s like you’re serving a T-bone steak down there. Some of those types of fibers are cold-resistant starches. You can get them online or you can [get] them from pretty much anywhere.

                        Inulin has a very good one. Inulin is a fiber made of the chicory root. It's not very digestible, but yet, the gut microbiome love it and it allows the gut microbiome to metabolize that and actually help the body. But getting fiber from food is always best, to be honest with you.

Nicole:           What would you say is happening in today's culture with understanding the gut and our microbiomes? And how accessible is treatment into some of these things that you just mentioned? Is it just a matter of going online?

Amy:               Well, there's so much information out there, and what I see right now is that “probiotics,” “prebiotics” and “microbiome” are becoming the buzzwords. With that, there are a lot of people who are just trying to make a lot of money. So what we need to realize is that this is a very new science and it is a quantum-level science of interconnections: How do the bacteria react to you? How do the bacteria react to each other? How do bacteria react to the food you eat? All of it is a commensal, huge operation of relationships. This is going to take years to unravel and get the wisdom of what all of those relationships are.

                        To think that we know more than we do right now is probably the biggest fault I see. We do have to realize that a lot of the studies are just in mice right now. So, as we are looking further into people as testing entities for the gut microbiome, then we'll know a lot more. But I would just say, “Buyer beware.” I also would say make sure, if you're going to educate yourself, educate yourself on platforms that are putting out microbiome information on YouTube. TedX has some good ones. Working physicians who are leading the drive are good resources because they are typically seeing patients every day and not necessarily selling you a prebiotic or probiotic to make their living.

Nicole:           Dr. Amy Coleman is CEO and founder of Wellsmart and is author of the book, “Discovering Your Own Doctor Within”. Thank you so much.

Amy:               Thank you so much.

Dr. Amy Coleman was a guest speaker at Health & Wellness breakout sessions during ONE: The Alltech Ideas Conference (ONE18). Click here to learn more about the next global ideas exchange. 

The agricultural sector in Portugal was, until recently, still highly traditional, with few technological advances implemented. This has changed over the last few years, however, with the adoption of and investment in new technologies across a variety of areas, including irrigation, soil mobilization, pest and disease control and fertilization.

One of the most significant changes dealt with the types of crops being grown by these Portuguese farmers, who began to look beyond Portugal and focus on cultivating products that could be more competitive on a European scale, including fruits and vegetables. Their farming practices have also been progressively updated to make sure that they fit in with European regulations. A greater emphasis has been placed on sustainable practices with decreased residues to ensure that the crops are marketable in areas beyond Portugal.

These updated farming practices have led to an increase in productivity and competitiveness, as well as a more efficient use of resources. Over the past 20 years, 3.2 million acres — almost a third of the agricultural area under cultivation in Portugal — had been neglected, but now, there is a greater productivity of the cultivated area and a new entrepreneurial spirit driven by a new generation of farmers.   

A generation of farmers that was raised on a family farm is also becoming more prevalent, and with this influx of fresh eyes also comes the implementation of crop diversification. A farm where, previously, only corn was cultivated, for instance, may now also grow tomatoes, sunflowers, carrots and other crops.    

Rejuvenating the agricultural fabric of Portugal was imperative, since more than half of farmers in the country are older than 65. With the embrace of new technologies to meet market demands, Portuguese agriculture today is more innovative, professional, productive and customer-oriented. 

In 2015, Portugal ranked 41^st for exports in the global agri-food industry. The main products the country exported included olive oils, tomatoes and wines. Portugal’s agricultural exports go to 153 countries, with Spain, Brazil, France, Italy and Angola as its biggest external markets. Fresh fruit accounted for 40 percent of the value of those exports, with special emphasis on small fruits, oranges and Rocha pears, which were the best performers in 2016. 

However, the country is also heavily dependent on cereals and oilseeds, whose import volume accounted for 42.4 percent of the total agricultural imports during 2006–2010. While Portugal is not yet seen as competitive in dryland cereal farming, the national production of irrigated grain — particularly maize — has been on the rise.

The sector must continue to strengthen its exports and its presence in foreign markets, affirming the quality that sets its produce apart. Portuguese agricultural products are attractive to countries and customers looking for products from southern Europe, thanks to the mild and differentiated climate that the Atlantic Ocean provides. Portugal has a reputation for food safety and is recognized as a region whose products feature appealing colors, flavors and aromas.   

To learn more about international agronomic practices and how you can implement updated technology in your operation, visit www.alltech.com/cropscience and sign up for our Top Crop newsletter today. 

I want to learn more about agronomic practices.

Calcium is considered a macronutrient for the citrus crop because it is demanded in higher quantities for both structural and physiological functions of the plants. A calcium deficiency can result in leaf and fruit loss and cause cracking of the fruit peel, directly impacting the fruit’s market value for the producer. To ensure proper development, it is fundamental to be vigilant of the citrus plant’s calcium needs.

Marcos Revoredo, an Alltech Crop Science technical manager who specializes in fruits and vegetables, notes that, in addition to using calcium when performing soil management, it is important for the citrus grower to make foliar applications of the nutrient. 

“We know that calcium has a very low rate of translocation,” said Revoredo. “That is why when it is foliarly applied, whether during the vegetative, reproductive or fructification phases, we can maintain the necessary quantities for improved plant development.”

This practice has already been adopted by Miltom Boveloni, an orange grower in Mogi Mirim in the state of São Paulo, Brazil. According to the grower, when you’re looking for productivity, calcium is one nutrient that cannot be forgotten. 

“In citriculture, we use a lot of calcium, and we always need to make those corrections,” said Boveloni. “I have noticed greater plant development and fruit set, as well as an increase in production.”

Revoredo also notes that the macronutrient is a part of various plant structures, which makes it extremely important for foliar growth, pollination and fructification.

“Calcium is present in the cell wall of various plant tissues such as leaves, pollen tubes and even in the fruit. It is used in the formation of these structures,” said Revoredo. “It is important to maintain the necessary quantities for the leaves, stem, flowers and fruit to develop.”

Physiologically, calcium is linked to metabolism and aids in stress reduction for the plant. Because calcium favors constant photosynthetic activity, the leaf can generate more energy to sustain the flower and, consequently, the future fruit.     

I want to learn more about how my crop can benefit from foliar calcium application.

The following is an edited transcript of Tom Martin's interview with Dr. Karl Dawson, co-director of Alltech’s Center for Animal Nutrigenomics and Applied Animal Nutrition. Click below to hear the full interview:

Tom:            Over the last 10 years, scientists at Alltech have been using nutrigenomics to develop new feeding strategies and, ultimately, redefine animal nutrition. What are the practical applications of this science, and what does it mean for the future of aquaculture specifically? Joining us to explore these questions and more is Dr. Karl Dawson, vice president and chief scientific officer at Alltech. Thanks for being with us, Dr. Dawson.

Karl:             It's a pleasure, Tom.

Tom:            Let's begin with a fundamental question: What is nutrigenomics, and why is it such a valuable tool?

Karl:             Well, nutrigenomics is really one of the new tools or sciences that we can use to evaluate what specific nutrients or the nutrition of an animal, or a human, is doing to the process of gene expression. Today, we're looking at many different tools that are from this molecular-based science. We can use nutrigenomics, which looks at the transcription or expression of genes, and there are other things, for example, like metabolomics, which looks at the ability of a nutrient to influence the metabolites that are developed in the bloodstream. These are different tools that we're using today that give us a much deeper view of what nutrition does in an animal's body.

Tom:            In a recent panel discussion, Farming the Future, you said that nutrigenomics is really going to redefine things, if it hasn't already. Can you elaborate on that?

Karl:             Yes. We are using nutrigenomics to find new concepts and challenge the nutritional concepts that are out there today. We are just answering such questions as “What does an antioxidant do, what does it do in the animal's body and to improve animal health?” We can find substitutes for the traditional antioxidants that are out there.

                    We've done other things, for example, like defining trace mineral requirements in animals. We've used nutrigenomics to redefine what we thought was the expected or needed levels of minerals in an animal's diet. Many of these things are changing what we think about in terms of the way a nutrient will interact with the animal, providing for their health and well-being.

Tom:            The name of the field, “nutrigenomics,” might lead someone to believe that it's limited to exploring how nutrition influences the expression of individual genes. But it's more than that, isn't it?

Karl:             Yes. Well, nutrigenomics is really built around the nutrition concept — that's the nutrient or nutrigenomics part of it. The term that's probably more appropriate is the term “transcriptomics,” which is measuring gene expression overall. We can look at such things as the effects of a disease process on gene expression, or how a change in environmental temperature affects gene expression. All of these factors influence gene expression; nutrigenomics is just focusing on what the nutrients in the animals’ diets are doing.

Tom:            Okay. Let's turn our nutrigenomics focus over to aquaculture. How is this tool being used to define new feeding strategies for fish?

Karl:             Well, we have lots of examples of things that we're doing today. Nutrigenomics — or this gene expression measurement — is something that is fairly new in fish, but it is becoming a very popular tool. In the last seven or eight years, there's been a surge of scientific interest in looking at gene expression and what influences gene expression. We've been particularly interested in looking at such things as “How does nutrition influence fillet quality from a fish?” We can identify the specific gene markers that are correlated with such things as the firmness of a fish fillet. Those things are highly correlated. Now, that's very interesting because that's not something we've been able to do in the past — to go in and find specific markers. That doesn't mean the fish does not have those genes. It means it does not have the ability necessarily to express those genes. So, it's not just genetics here. We're talking about the way genes are turned on and turned off.

                    We've used this very specifically in recent months, or in the last two years, to look at some very specific feed additives that we might use in salmon diets. One of the big problems for the salmon industry today is the problem with sea lice. We've come up with ways to influence the infestation of fish with these sea lice by changing what those fish are receiving. We did that by taking specific feed materials that we had identified and had some history with, and we looked at how they influence gene expression. We tried to find feed materials that would enhance things such as mucin production on the surface of the fish and the innate immunity of the fish. That gave us a lot of clues before we had to do any real animal experimentation to find materials that were very effective.

Tom:            Are these salmon now better able to resist sea lice?

Karl:             That's the point we've made in the last six months or so. We do have some fish that, while they will still be infested, the infestation rate tends to be much lower. So, if we look at the number of fish that have fewer than 20 lice, for example, we'll see that we can change that distribution and find a lot more fish that have fewer lice. It's not a total resistance to infestation, but it changes the ability of the fish to support this parasite.

Tom:            How long does it take for a sample from the herd, the flock or the school, in this case, to yield useful data?

Karl:             This is usually a fairly quick thing. Typically, we look for gene expression changes within a matter of days. It can be within a matter of hours. One of the most interesting studies we reviewed just recently was one where we looked at how the sea lice themselves influence the gene expression in the fish. It's very interesting to see, but within three days, those sea lice would change the immunity of those fish, and it’s not by increasing it — they tend to depress it.

                    They also depress such things as the ability of the fish to respond to wounds and wound-healing mechanisms. This is a very unique observation because we're actually saying that this lice — or this louse — is changing the ability of that fish to recover and is influencing the fish gene expression just by attaching to the fish.  

Tom:            What are some specific ways aquaculture producers can use the information that you're gleaning from this nutrigenomics research?

Karl:             Well, we know quite a bit about specific nutrients today. For example, mineral supplementation is one that we have worked with quite a bit. We do know that if you provide selenium in a very rich organic form such as selenium yeast, you can change the genes, or the expression of genes, that result in immunity and such things as mucin production on the surface of fish.

                    Those are things that are real, that are being used today, but probably not attributed directly to nutrigenomics. We don't go out and measure the gene response. But, as a result of what we know from gene expression, we can predict what's going to happen in the animal. We can do that quickly, too, because our turnaround time on understanding gene responses is a matter of days instead of waiting for a full production cycle.

Tom:            So, it's fair to say that this science is really bringing a new level of precision.

Karl:             Right, absolutely.

Tom:            What are some new commercially useful feeding concepts that have come directly from the use of this molecular tool?

Karl:             Well, as I indicated, minerals are one that is very much being used today — sources and types of minerals that are being used and actual levels of minerals. Mineral supplementation is a common one. We're doing quite a bit of research right now using yeast cell wall components to address what's happening within the fish in terms of disease resistance and, most recently, in terms of nutrient absorption. It appears these materials are also influencing the tight junction proteins that make up the intestinal tract and change the way the fish absorbs its nutrients.

                    Those are real things that are happening today that will change how we think about providing nutrition to fish.

Tom:            Can this tool be used to quickly determine the value of newly developed feed supplements, and how?

Karl:             Yes. That's really the approach we use right now. One of the interesting models that we're using today is nutrient injection. If we want to test out a new product or nutrient, we can inject the fish with small amounts of that material and evaluate what's happening with gene expression.

                    As we do this more and more, we're building a pattern, or an encyclopedia, of responses that we would like to see. We've already done that to some extent with some of our yeast products and some of our minerals. So, we're starting to understand what those responses have to be to speed up the time it takes to evaluate new nutrient concepts.

Tom:            How will the tool be used to demonstrate the effects of maternal nutrition on the growth, development and disease resistance of offspring?

Karl:             That's getting into another term, “epigenetics,” the concept of being able to pass on traits that aren't really related to the actual genetic material. We don't have a lot of experience in fish. Although we know that a healthier mother tends to have healthier offspring in fish, we've never been able to measure that directly. However, in some of the other livestock species we're working with, it is a very important tool.

                    One of the observations we've made in pigs, for example, is that by feeding a mother a very specific prebiotic late in pregnancy, we can completely change the gene expression in a young piglet, even at weaning. This is after the pig is quite developed. You're working with a new piglet that has a completely different nutritional set of requirements — it is something totally different.

                    It is something that we're using a lot more in livestock species than aquaculture species, although we have some ideas in the next couple of years that we're going to try out and see how we can make that work in fish.

Tom:            Dr. Karl Dawson directs activities at Alltech’s bioscience centers around the world, including the Alltech Center for Animal Nutrigenomics and Applied Animal Nutrition, where he is the co-director. Thank you for being with us.

Karl:             Thank you.

Dr. Karl Dawson spoke at ONE: The Alltech Ideas Conference. Click below to view presentations from ONE18:

A new type of cow’s milk is appearing in supermarkets across the globe: “A2 milk.” Supporters of A2 milk, including consumers who report they cannot drink cow’s milk without suffering digestive issues, indicate that A2 milk may be easier to digest than traditional cow’s milk.

What is A2, and how can it affect me?

Cow’s milk is a good source of protein, containing 8 grams of protein per 8-ounce glass. The primary proteins in milk are casein and whey, with casein accounting for about 80 percent of the total protein. There are different types of casein, with one of the three major casein proteins being beta-casein. A1 and A2 are two variants of beta-casein.

Depending on a cow’s genetic makeup, it can produce A1 beta-casein only, A1 and A2 beta-casein, or A2 beta-casein only. Commonly, unless otherwise labeled, both A1 and A2 are expressed in the traditional cow’s milk found on supermarket shelves. There are small variations between the two proteins — they’re nearly identical — and while there is no strong scientific research on the topic, there is anecdotal evidence to suggest milk containing only A2 beta-casein is easier for some people to digest.

When A1 protein is digested in the small intestine, it produces beta-casomorphin-7 (BCM-7), a peptide that has been linked to stomach discomfort and symptoms similar to those experienced by people with lactose intolerance. 

Experiencing stomach discomfort (symptoms such as gas, bloating and diarrhea) after consuming dairy products is often attributed to lactose intolerance. However, a few researchers now believe that it may be BCM-7, not lactose, that is producing these symptoms in some people.1-3

A2 milk

The a2 Milk Company was founded in 2000 in New Zealand, providing milk from cows that only produce the A2 protein. The a2 Milk Company tests the DNA of its cows using a strand of hair from the tail of each cow to ensure the animals produce milk that contains the A2 protein only. These cows are then segregated and milked separately. The milk is also tested after production to ensure it does not contain A1 protein. The company owns the patent to the method for identifying the A2 milk cows, meaning it’s the only brand that can sell milk with the A2 label.4

Should I choose A2 milk over traditional cow’s milk?

For consumers who do not experience any digestive issues with milk consumption, there is no evidence to suggest benefits in drinking A2 milk over traditional cow’s milk, which contains both the A1 and A2 proteins.

But, for consumers who report digestive discomfort when drinking traditional cow’s milk, it may be a suitable option to be able to enjoy milk and its health benefits without symptoms.

It is important to note that A2 milk still contains lactose and milk protein, so it is not an appropriate alternative for people with diagnosed lactose intolerance, galactosemia or a milk allergy.

References:

1. Nutrition Journal. 2016 Apr;15(35). Effects of milk containing only A2 beta casein versus milk containing both A1 and A2 beta casein proteins on gastrointestinal physiology, symptoms of discomfort, and cognitive behavior of people with self-reported intolerance to traditional cows' milk.  Jianqin, S., Leiming, X., Lu, X., Yelland, G. W., Ni, J., & Clarke, A. J.
2. Eur J Nutr. 2014 Jun;53(4):1039-49. Comparative evaluation of cow β-casein variants (A1/A2) consumption on Th2-mediated inflammatory response in mouse gut. Ul Haq MR1, Kapila R, Sharma R, Saliganti V, Kapila S.
3. Int J Food Sci Nutr. 2014 Sep;65(6):720-7. Dietary A1 β-casein affects gastrointestinal transit time, dipeptidyl peptidase-4 activity, and inflammatory status relative to A2 β-casein in Wistar rats. Barnett MP1, McNabb WC, Roy NC, Woodford KB, Clarke AJ.
4. https://thea2milkcompany.com/about-us/about-our-products/

I want to learn more about nutrition for dairy cows.

Marieke Penterman will proudly tell you that she hails from the small town of Thorp, located in central Wisconsin. But upon speaking with her further, you’ll discover that she actually grew up on a 60-cow dairy farm in the Netherlands, the birthplace of Gouda cheese. When her husband, Rolf, also from the Netherlands, came to America to become a dairyman in May 2002, he and his brother started with 350 cows. Since then, the business has expanded to include 900 cows and a booming direct-to-consumer business, all of which started with a dream and a particular fondness for cheese.

A truly cheesy idea

In the years that followed her move to the cold Midwestern state, Marieke and Rolf grew both farm and family, and they are now parents to five children. Though she already had a great deal on her plate, Marieke wanted to utilize her skills and degree in dairy business but wasn’t sure how. Then, late one evening as she was contemplating opportunities, Marieke realized how much she missed authentic Dutch Gouda. After waking her husband with her idea and being told to wait until morning, Marieke set to work. She began her research and obtained a cheese license (required in the state of Wisconsin), then studied cheese crafting in Wisconsin and Holland. And in November of 2006, with an original recipe and a set of ideals, Marieke Gouda was born.

The business was practically an overnight success. Marieke won her first of many awards just four months after opening her doors. Since then, Marieke Gouda has grown to include a cheese store and gift shop — which sells specialty items from both Wisconsin and Holland — as well as a restaurant, aptly named Café Dutchess.

Located near a major Wisconsin highway, Penterman Farm and Marieke Gouda give visitors an opportunity to watch cheese being made on-site. The barn sits just a few hundred yards from the store. Raw milk is piped straight from the parlor bulk tank to the cheese floor. Guests can watch through observation windows as the milk is first turned into curds, then washed, drained, pressed, brined, coated and aged. The Marieke Gouda experience is both welcoming and educational. 

For the love of cheese

When it comes to cheese, Marieke feels there is a special kind of magic in the industry. Good food has a way of bringing people together, and that is something she is happy to encourage through distribution of her products. She truly enjoys the people she works with in her business — and throughout the rest of the industry. She relies on the support of fellow cheese-makers and cheesemongers (independent cheese salesmen) to learn, teach and share her passion. There is something delightful about Marieke Penterman, seen in her passion for the cheese she makes, the staff she works with, the industry she supports, the customers who enjoy her product and her love for the cows and farmer. When you walk into Marieke’s shop, there is a sense of welcome, home and comfort. The entire team is filled with excitement to share their delicious product and share the story of Marieke Gouda.  

When Marieke first thought of starting a creamery, she knew she didn’t want to fail. She believes there are two versions of failure: one is trying something and not succeeding long term, and the other — in her view — is not even trying. As the dairy industry continues to develop, it is important that people like Marieke continue to take risks to grow the dairy market and educate the public about the hard work that goes into the food we all consume daily.

For more about this impressive entrepreneur and her true farmstead cheese, visit mariekegouda.com.

I want to learn more about supporting nutrition in my dairy herd.

Gene Goenner is a technical dairy expert with Alltech. Below is an edited transcript of his recorded comments on optimizing feedstuffs. 

Watch the full video here:

I want to talk to you a little bit today about feedstuffs: in particular, different ingredients and total mixed rations. We know that a herd’s diet is made up of multiple ingredients. For example, when we have a grain mix, a nutritionist is going to add up to 30 different ingredients that will mix together into a balanced diet for the animal.

A cow at a high production level is going to have the ability to consume approximately 50–60 pounds of the feedstuff a day. She has an outstanding ability for taste and smell, much better than we as humans have, so we are balancing this diet with all of these different ingredients to create a diet that is not only nutritionally balanced, but also palatable.

Maximize performance

When nutritionists look at a diet, we try to figure out the cow’s production level. This includes her milking performance, her reproduction performance and maximizing her overall health. Making a high-quality, balanced diet for a healthy animal will help her to perform, do well on a farm and be profitable for the producer.

TMRs

One of the problems we have when feeding a ration is that we include feed ingredients that animals prefer, and they will sort through to find individual ingredients. So, what we do to avoid that is running the feedstuff through a mixer to make what we call a TMR (total mixed ration), in which we combine all these ingredients together into one diet. We do that to create uniformity and to keep these cows consuming their diet consistently. Cows are great at finding the feedstuff that is more palatable to them and will look for that “goodie” or that “candy” in their diet.

It is crucially important to have the feedstuff in the TMR mixed effectively to maintain performance levels at high volumes and uphold good health.

Have a question or comment?

7^th annual survey features expanded data from 144 countries and more than 30,000 feed mills

China and the U.S. produce one-third of the global feed supply

[LEXINGTON, Ky.] – The 2018 Alltech Global Feed Survey, released today, estimates that international feed tonnage has exceeded 1 billion metric tons for the second consecutive year, with a total of 1.07 billion metric tons of feed produced in 2017. The growth seen in 2017 was strong at 2.57 percent over last year. The feed industry, valued at $430 billion, has seen 13 percent growth over the past five years, equating to an average of 2.49 percent per annum. This substantial growth is supported by the higher reported consumption of meat, milk and eggs.

The seventh edition of the annual survey is the most comprehensive ever, now covering 144 countries and more than 30,000 feed mills. The results show that China and the U.S. remain the top two countries, producing one-third of all animal feed, and that predominant growth came from the pig, broiler and dairy feed sectors as well as the European and Asia-Pacific regions.

“Now in its seventh year of analysis, the Alltech Global Feed Survey continues to serve as a valuable report on the state of the global feed industry,” said Aidan Connolly, chief innovation officer and vice president of corporate accounts at Alltech. “In addition to its insights into the feed industry, it serves as a barometer for agriculture as a whole and oftentimes demonstrates the economic strength of the countries included in the survey.”

The Alltech Global Feed Survey assesses compound feed production and prices through information collected by Alltech’s global sales team and in partnership with local feed associations in the last quarter of 2017. It is intended to serve as an information resource for policymakers, decision-makers and industry stakeholders.

The top seven feed-producing countries in 2017, in order of production output importance, were China, the U.S., Brazil, Russia, Mexico, India and Spain. These countries contain approximately 54 percent of the world’s feed mills and account for 53 percent of total production. These countries can be viewed as an indicator of the trends in agriculture.

Regional results from the 2018 Alltech Global Feed Survey

·       North America: The U.S. remains the second-largest feed-producing country globally, behind China. North America produces a third of the beef feed, five times that of the next-largest producer. The U.S. and Canada are two of the top horse feed producing countries. Feed prices in North America are lower than when compared to other regions.

·       Latin America: Brazil remained the leader in feed production for the region and third overall globally. Brazil, Mexico and Argentina account for almost 75 percent of regional feed production. Mexico leads the region in beef and layer feed production. Latin America as a region has had the third-highest growth rate over five years, seen primarily in aqua, horses and pets.

·       Europe: Tied with Asia-Pacific for the fastest-growing regions, Europe saw a 3 percent feed tonnage growth, resulting from increases in pig, boiler and aqua feed production. The region was led by Russia with 37.6 million tons produced in 2017, moving up in the country rankings from number seven to number four. Russia increased its estimated pig feed, including more private production. Russian broiler feed production also increased by 3 percent, while Ukraine, Romania, the U.K. and Belgium also reported higher numbers, supporting growth in the European region. Europe is the top pet food producing region.

·       Asia-Pacific: The Asia-Pacific region accounts for more than 35 percent of the world’s feed tonnage. China remained the top feed-producing country in the world with 186.86 million metric tons, a slight decline in overall feed production compared to last year. Asia-Pacific increased by 3 percent over the 2017 survey results, primarily due to increases in pig and pet food production. Increased production for Asia-Pacific also came from India with 7 percent and Thailand with 8 percent growth. Vietnam grew 4 percent over the past year and is the second-highest producer of pig and aqua feed in the Asia-Pacific region. Seventy percent of all aqua feed and 44 percent of all layer feed is produced in Asia-Pacific countries.

·       Africa: Africa remains the fastest growing region in the world for dairy and broiler feeds.  With a regional average growth rate of nearly 30 percent over the last five years, it did not show growth in 2017. Pig, dairy, layer and boiler feed production increased, while decreases occurred in beef and aquaculture. Also, on average, Africa is the most expensive region for feeding pigs, layers and broilers. Smaller countries such as Botswana and Mozambique led the growth for pig, dairy, layer and broiler feeds. Beef feed production decreases were reflected in countries such as Zambia and Morocco. While many African nations showed a small increase in aquaculture feed production, the region as a whole was down primarily because of lower reported feed production in Egypt, which has now been surpassed by Nigeria.

Notable species results from the 2018 Alltech Global Feed Survey

·       In the poultry industry, broiler feed production increased across all regions, with the largest growth found in Africa with 10 percent and Europe with 7 percent. Romania, Russia and Ukraine all reported steady growth, contributing to Europe’s overall production, while Africa’s growth came primarily from Egypt, Uganda and Mozambique.

·       Global leaders in pork production, China and Russia, led the way in pig feed production in 2017. Many smaller African countries, particularly Kenya, Tanzania, Mozambique, Uganda and Namibia, also showed increases. 

·       Global dairy feed production saw growth across all regions. Europe, a global leader in dairy production, grew on average by approximately 2 percent. Africa as a region saw the largest dairy feed production increase by 10 percent, with countries such as South Africa, Morocco and Zimbabwe showing significant increases from their reported 2017 dairy feed production.

·       Beef feed production reported an overall global decline of approximately 1 percent, primarily in regions such as Latin America, Africa and Europe. This global downward trend has generally been felt by the industry for some time as more consumers turn to “white” meats such as chicken, pork and fish.

·       Overall aquaculture feeds showed a slight increase, particularly in the European region. China reported a decline of 5 percent this year and in 2016, which could be linked to government controls on feeding practices and food safety, such as the administration of antibiotics. Brazil, Chile and Peru led the increase in production in Latin America, as did in the Middle East. Carp leads the production of aquaculture feed, followed by shrimp/prawn and tilapia. Catfish, salmon and trout also ranked on the species feed indicator, though to lesser degrees.

·       The pet food sector had a strong year across all regions. Asia-Pacific’s pet food production increased by 13 percent, with China, Thailand and Taiwan as the primary contributors to the increase. Europe increased by 17 percent with Russia, the Czech Republic, Romania, Poland and Hungary producing over 580,000 metric tons of additional pet food. Uruguay, Ecuador, El Salvador, Chile and Argentina represent almost all of the pet food production growth in Latin America, combining for 725,000 more tons.

“The Alltech Global Feed Survey provides valuable data and insights on the health of the feed industry and agriculture as a whole,” said Connolly. “As such, we will continue to offer the findings of the feed survey freely in an effort to demonstrate the significance of the animal feed industry in feeding a growing global population, sustainably and affordably.”

The Alltech Global Feed Survey has illuminated some intriguing points that can play a role in analyzing the economies of agribusiness and indeed of the world. To discover more data from the 2018 Alltech Global Feed Survey, including the results booklet, an interactive global map and a presentation of the results, please fill out the form on this page for access.

High levels of risk from DON, fusaric acid, T-2 and fumonisin present

[LEXINGTON, Ky.] – In 2016, corn growers faced challenges from mycotoxins, and those challenges seem likely to show up for them again as they harvest this fall. The 2017 growing season was challenging across the U.S. Growers in different regions experienced varied weather conditions that could not only reduce yield, but could also increase plant stress and lead to challenges with mycotoxins.

Corn silage samples from across the entirety of the U.S. have shown extremely high levels of mycotoxins, particularly deoxynivalenol (DON), type A trichothecenes (T-2), fusaric acid and fumonisin. It is important to note that once there are mycotoxins in the crop, they will not go away. There will be higher levels of mycotoxins on farms practicing monocropping of corn, as opposed to those farms that are rotating crops or using deeper tillage methods.

Samples submitted to the Alltech 37+^® mycotoxin analytical services laboratory between Sept. 1 and Nov. 1, 2017, show that grains contained mixtures of mycotoxins, including DON, fusaric acid and fumonisin. Forages such as corn silage, barlage and haylage samples also contained multiple mycotoxins in 2017, including DON, fusaric acid, T-2 and fumonisin.

Fumonisin is trending higher across all states as of this time and can have a negative impact on feed intake, gut health, liver function and immune response. Swine and horses are particularly sensitive.

Mycotoxins are a regular concern for producers, as they influence feed quality and animal safety. They are produced by certain species of molds and can have toxic properties that impact animal health and performance.

“Understanding the risk of mycotoxins and combinations of mycotoxins, even at lower levels, allows livestock owners and managers to institute a management program for more optimum performance and health,” said Dr. Max Hawkins, nutritionist with the Alltech^® Mycotoxin Management team. “Testing feedstuffs and finished feeds is paramount to putting this management program in action.”

Mycotoxins are seldom found in isolation, and when multiple mycotoxins are consumed, they may have additive, or even synergistic, interactions that increase the overall risk to performance and health. As a result, an animal may have a stronger response than what would be expected if it was only experiencing a single mycotoxin challenge.

For feedstuffs harvested in 2017 and that are currently being fed, it is important to conduct a mycotoxin analysis that identifies the storage mycotoxins, including Penicillium and Aspergillus mycotoxin groups, as there is potential for additional mycotoxins to develop during storage. Proper mycotoxin management techniques can reduce the risk of mycotoxins coming from feed materials as well as help to prevent the negative effects mycotoxins can on have animal health and performance.

Alltech will be hosting a webinar to review the 2017 Alltech Harvest Analysis results for the U.S. with Dr. Max Hawkins on Dec. 14, 2017 at 10:00 a.m. ET. Register for the webinar via this link.

For more information on mycotoxin management, visit knowmycotoxins.com.