June 2021 Vol. 2
Brought to you by Dairy's Professional Development Organization®
Opportunities to learn
PDPW Dairy Robotics Tours
July 15
Tour bus pick-up/drop-off: Shawano, WI
FARM TOURS AND FACILITATED DISCUSSIONS will give you a firsthand look at how Wisconsin dairy producers are using robotic technology to improve cow comfort, increase farm productivity and performance. A tour bus will depart from Shawano Community High School and include tours with managers and owners of Horsens Homestead, Shawland Dairy and Olson Dairy Farms, Inc. Dairy business discussions will be held during travel to and from host farms and over lunch. 

For more details and to register, click here.
2021 Hoof Health Workshop
July 20, July 28, Aug. 3
Waupaca, Wis., Frankfort NY, Lake Norden, SD
DON’T MISS WORKSHOPS IN WISCONSIN, NEW YORK AND SOUTH DAKOTA! The 2021 PDPW Dairy Hoof Health Workshops will feature on-site workshops with case studies and examples presented at each host farm. Dr. Gerard Cramer from the University of Minnesota, Karl Burgi, founder of the Save Cows® Network, and Roger Olson, dairy account manager for Zinpro Corporation, will lead sessions in three states focused on preventing and treating hoof health issues that impact cow health and production. For more information or registration, review the program flyer.
For your dairy
CLEANLINESS, ACCESSIBILITY OF DRINKING WATER are top priorities when designing and managing facilities for lactating cows. An article from Penn State Extension provides reminders and a checklist to review to make sure cows have access to the most vital nutrient they need – water – especially during summer months. Consider not only the location and design of drinking areas but also that water flow rates are sufficient, especially during the hour after milking when cows drink 30 to 50% of their total daily water intake. Learn more here.
HOW DOES EXTENDING THE WAITING PERIOD FROM CALVING TO FIRST INSEMINATION impact cow health and production? Researchers in a study published in the Journal of Dairy Science reviewed the effects of 50-, 125- and 200-day voluntary waiting periods within a herd. Cows were monitored through one complete lactation and the first six weeks of the next lactation or until culling. A 125-day calving interval had no effect on milk or fat and protein-corrected milk yield for both primiparous and multiparous cows. For primiparous cows, extending the volunteer waiting period until 200 days still did not affect yield per day of calving interval, though it did result in lower yield per day for multiparous cows. Taking an individual approach for extended voluntary waiting period based on cow characteristics and how long it takes cows to reach a certain milk level may benefit individual dairies. Read the full study here
SUPPLEMENTING DIET WITH CANOLA MEAL CAN REDUCE ENTERIC METHANE EMISSIONS and improve milk production in cows, according to research in the Journal of Dairy Science. Researchers compared cows that received a control diet with no canola meal with those receiving 7.9%, 15.8% or 23.7% canola meal replacing soybean meal and soybean hulls. The results of the small study of 16 cows showed a reduction in methane emissions and increased milk production. In addition, nitrogen excretion shifted from urine to feces as the dietary percentage of canola meal increased. Read more here.
The Dairy Signal
TUNE INTO THE DAIRY SIGNAL. Join leading experts across dairy and agricultural industries, government and regulatory associations and universities for insights on the most pressing issues in today’s marketplace. The educational sessions air every Tuesday, Wednesday and Thursday, with recorded versions available for free at pdpw.org. Click here to find archived recordings of sessions. 

Presenters and topics covered recently include:
Hear an overview of how weather patterns are affecting the United States and find out what’s in store the rest of the summer.
  • Eric Snodgrass, Principal Atmospheric Scientist for Nutrien Ag Solutions

The majority of first-crop hay has now been harvested. Dive into a nutritional analysis of this crop and how harvesting higher quality feeds can offset overall feed costs.
  • Dr. John Goeser, PhD, Director of Nutritional Research & Innovation at Rock River Lab, Inc., and Adjunct Assistant Professor in the Dairy Science Department at University of Wisconsin-Madison

Adding value to your dairy by diversifying on-farm sales is growing in popularity. Glean tips on how to start, market and maintain a successful business.
  • Kristin Quist, Dairy Manager, Minglewood, Inc., Deer Park, Wis.
  • Heather Moore, Owner, Moore Family Farms, Maquoketa, Iowa

New products are being developed and marketed at a steady pace, including GoodSport, a hydrating sports drink formulated from milk. Learn the concept behind this product and how the Center for Dairy Research provides product development, research and troubleshooting for those looking to create something new.
  • Michelle McBride, Founder & CEO, GoodSport™ Nutrition
  • Tom Guerin, Research Program Manager, Center for Dairy Research

Learn about consumer food trends and branding, appropriate food pairings and tips, recipe appetizers and current media efforts to promote Wisconsin’s dairy industry.
  • Molly Browne, Education Manager, Dairy Farmers of Wisconsin
  • Tina Peterson, National Program Manager, Media Appearances, Dairy Farmers of Wisconsin

Hear the latest news and analysis of agricultural markets and trends that will impact dairy producers and the ag industry.
  • Dan Basse, Economist and President of AgResource Company
For your business mind
FARM OWNERS, TENANTS SHOULD AGREE ON  PROCESS for handling repairs and maintenance on a rented property as part of the lease agreement. While not all scenarios can be predicted in advance, others certainly can, including expectations for how buildings, fences, equipment or other items on a farm property will be managed and how capital improvements will be financed and insured. Learn more in an article from UW Extension, and access a checklist on standard ways to assign responsibilities in a landlord and tenant relationship.  
PREPARATION AND PRACTICE ARE KEY for the next-generation members of a family business to develop effective communications skills when working with employees, customers and vendors. An article from the Family Business Consulting Group highlights the LISTEN acronym with techniques and mindsets to ensure all generations are communicating effectively:
L – Learning
I – Intentional
S – Savor
T – Teaching
E – Engage
N – Natural
Providing next-generation family members with the opportunity to put their communication skills to work and practice no matter their role in the organization will build a strong foundation for the future. 
Learn more in the full article.
REDUCING FILLER WORDS IN PRESENTATIONS AND CONVERSATIONS can help you become a more effective communicator and deliver points more effectively. Filler words such as “like,” “um” and “uh” are a part of everyone’s speech, but overuse can be distracting and give people the perception you are uncertain of the topic. A blog post recommends the following steps to control the use of fillers in speech:
  1. Develop your awareness
  2. Slow down
  3. Think before you speak
  4. Practice with intention
  5. Talk about an object

Learn more about each of these steps in the full article.
Dairy currents
MORE CONSUMERS ARE BASING CHOICES ON “CLEAN” INGREDIENTS, according to new research from the International Food Information Council. About two-thirds of respondents said they try to choose foods made from clean ingredients, even though there is not a standard definition of what the term means. Almost half of the respondents said they were “clean” eaters, with the top definition of that term being “eating foods that aren’t highly processed.” Learn more about how ingredient lists are influencing consumer purchases in the full article
DAIRY EXPORTS TO SOUTHEAST ASIA SURGE. The equivalent of one day’s production of U.S. milk per month now goes to Southeast Asia. The region includes Indonesia, Malaysia, the Philippines, Singapore, Thailand and Vietnam and other nations was the number-one customer for U.S. dairy products in 2020 on a volume basis and number two on a dollar basis. The region’s 36% increase in sales was driven primarily by skim-milk-powder shipments. Learn more about this important market and other facts about dairy exports in a series of Q&A written for National Dairy Month. Click here to learn more. 
RECIPES, PAIRING GUIDES AND MORE ARE HELPING DRIVING DEMAND. With 90% of Wisconsin’s milk used to make cheese and 90% of that cheese sold outside the state, innovative ways to market and raise awareness among consumers is key. Molly Browne, Education Manager, Dairy Farmers of Wisconsin, and Tina Peterson, National Program Manager, Media Appearances, Dairy Farmers of Wisconsin, shared some of the strategies that are being used to promote Wisconsin cheeses and educate the retailers and cheesemongers who help consumers decide which cheeses end up in their shopping cart. They also share tips on hosting cheese pairing events and the important role that recipes featuring Wisconsin cheese are playing in driving demand, especially as consumers were cooking more at home during the pandemic. Watch The Dairy Signal™ episode here to learn more. 
“Sometimes the most productive thing you can do is to relax.” - Mark Black
PDPW educational calendar
Tour bus pick-up/drop-off: Shawano, WI

Waupaca, WI; Frankfort, NY &
Lake Norden, SD

Fort Lauderdale, FL
Thank you sponsors