Feed costs on dairies make up a considerable portion of the total costs of milk production. In many cases feed costs can be up to or greater than 60 % of the total cost of production. It's important to get the most from your feeding system. Learn how to get the most out of your feeding system.
Grouping and nutritional strategies for dairy heifersJaylor
Jan Kleinschmidt explains how, in order for heifer rearing programs to be successful, these animals must be given the same time and consideration as the milking herd.
Feeding the dairy herd in an environment of high feed costsJaylor
Jaylor nutritionist, Janet Kleinschmidt, discusses feeding your dairy herd in an environment of high feed costs and low/poor quality forage inventories.
Jan Kleinschmidt talks about the importance of nutrition from birth to weaning. She covers topics like preparing the dam, colostrum management, milk replacers, calf starter, feeding hay, and weaning.
Grouping and nutritional strategies for dairy heifersJaylor
Jan Kleinschmidt explains how, in order for heifer rearing programs to be successful, these animals must be given the same time and consideration as the milking herd.
Feeding the dairy herd in an environment of high feed costsJaylor
Jaylor nutritionist, Janet Kleinschmidt, discusses feeding your dairy herd in an environment of high feed costs and low/poor quality forage inventories.
Jan Kleinschmidt talks about the importance of nutrition from birth to weaning. She covers topics like preparing the dam, colostrum management, milk replacers, calf starter, feeding hay, and weaning.
Quick Steps to Help Manage Heat Stress in your Dairy CowsJaylor
Cows do best when the air temperature is between 5.0 C and 21.0 C. When it gets hotter than that, cows’ efforts to maintain normal body temperature become costly. Learn how to kelp keep your dairy cows cool and productive.
Jaylor's Ruminant Nutritionist, Janet Kleinschmidt, looks at cow health and nutrition in terms of nutritional imbalances, deficiencies, or erratic management of feeding programs. See our latest SlideShare presentation now.
This presentation by University of Maryland Extension Sheep & Goat Specialist Susan Schoenian discusses ewe nutrition from breeding until weaning and lamb nutrition from birth to weaning.
Care and Management of Pregnant Cows and EwesPervaiz Dar
Pregnancy is central to care and management of animals. Healthy Pregnant Animals means a Healthy and Prosperous Farm. Pregnant animals need special care for example they need suitable ration to reduce the possibility of diseases like milk fever and ketosis at the time of calving and also to ensure adequate milk production. There are other aspects which need to be cared about pregnant animals which we discuss in this presentation.
Not only has gentics and nutrition played a major role in maximizing milk production, but farm management, labor, and facilities all play a role as well. Jaylor's Ruminant Nutritionist, Janet Kleinschmidt, discusses how.
Quick Steps to Help Manage Heat Stress in your Dairy CowsJaylor
Cows do best when the air temperature is between 5.0 C and 21.0 C. When it gets hotter than that, cows’ efforts to maintain normal body temperature become costly. Learn how to kelp keep your dairy cows cool and productive.
Jaylor's Ruminant Nutritionist, Janet Kleinschmidt, looks at cow health and nutrition in terms of nutritional imbalances, deficiencies, or erratic management of feeding programs. See our latest SlideShare presentation now.
This presentation by University of Maryland Extension Sheep & Goat Specialist Susan Schoenian discusses ewe nutrition from breeding until weaning and lamb nutrition from birth to weaning.
Care and Management of Pregnant Cows and EwesPervaiz Dar
Pregnancy is central to care and management of animals. Healthy Pregnant Animals means a Healthy and Prosperous Farm. Pregnant animals need special care for example they need suitable ration to reduce the possibility of diseases like milk fever and ketosis at the time of calving and also to ensure adequate milk production. There are other aspects which need to be cared about pregnant animals which we discuss in this presentation.
Not only has gentics and nutrition played a major role in maximizing milk production, but farm management, labor, and facilities all play a role as well. Jaylor's Ruminant Nutritionist, Janet Kleinschmidt, discusses how.
Jaylor: Forage Testing for Producers When, Where and HowJaylor
Many factors (variety, maturity, growing conditions, handling practices, etc.) affect forage quality prior to the time it is fed. As a result, predicting forage quality values from standard books often grossly overestimates or underestimates feeding value.
Not only has gentics and nutrition played a major role in maximizing milk production, but farm management, labor, and facilities all play a role as well. Jaylor's Ruminant Nutritionist, Janet Kleinschmidt, discusses how in PART 2 of this presentation.
Mastitis disease effects on cheese making via influence on time of milk clotting by rennet, softness of clotting, more leak of whey and developed of acidity.
CHAPTER 6
Food Purchasing
LEARNING OBJECTIVES
After reading and studying this chap-
ter, you should be able to:
.
■ Explain the importance of prod-
uct specifications.
■ List and describe the steps for
creating a purchasing system.
■ Identify factors to consider
when establishing par stocks
and reordering points.
■ Explain selection factors for pur-
chasing meat, produce, canned
goods, coffee, and other items.
Sustainable Purchasing ■ 175
This chapter covers the basic elements of food purchasing. When setting up a
food-purchasing system , think in terms of:
■ Establishing standards for each food item used (product specification)
■ Establishing a system that minimizes effort and losses and maximizes con-
trol of theft
■ Establishing the amount of each item that should be on hand (par stocks
and reorder points)
■ Identifying who will do the buying and who will keep the food-purchasing
system in motion
■ Identifying who will do the receiving, storage, and issuing of items
The dynamics of purchasing have changed in several key ways: Restaurants
are creating partnerships with a select few purveyors — the rationale being that
you get more loyalty and spend less time ordering and receiving multiple times,
with some deliveries coming at awkward times. Purveyors say that the freight
costs are the same for 1 or 100 boxes.
Sustainable Purchasing
Restaurants are also moving towards buying more locally, cutting down freight
costs. Buying locally strengthens regional economies, supports family farms,
preserves the local landscape, and fosters a sense of community.1 However,
buying local does not necessarily mean that it is a sustainable product. Sus-
tainability includes buying food as locally as possible, but also involves food
production methods that are healthy, do not harm the environment, respect work-
ers, are humane to animals, provide fair wages to farmers, and support farming
communities.2
A growing number of restaurateurs are increasingly adopting sustainable pur-
chasing practices by purchasing animals that have not been raised in confinement,
given antibiotics or hormones, or fed animal byproducts. An example being,
avoiding the purchase of chickens and eggs from large factory farms where the
chickens are raised in small cages or large overcrowded barns.3 There are also
concerns with the purchasing of fish, by buying only fish that are not endan-
gered limits the variety used in foodservice but helps fish stocks to rebuild their
numbers.
Organic food purchasing is gaining momentum. Although more expensive,
some operators find their guests are requesting more organic items on the menu.
Additionally, there is an increasing demand for health enhancing foods that are
rich in antioxidants and phytonurtrients.4
Restaurateurs are letting the menu drive business, and many change menus
and prices four times a year. Maintaining a close relationship with suppliers helps
with advance warnings of pending price increases and lack of avail ...
New dairy regulations in Kenya: Potential side effects on infant milk intakeILRI
Poster by Emmanuel Muunda, Nadhem Mtimet, Francis Wanyoike, Paula Dominguez-Salas and Silvia Alonso presented at the virtual Agriculture, Nutrition and Health (ANH) Academy Week 2021, 29 June – 1 July 2021.
Feeding soybeans to dairy cows has attracted the attention of dairy producers for decades. Jaylor's Ruminant Nutritionist, Janet Kleinschmidt, explores the best way to utilize soybeans in a dairy ration.
Jaylor’s Ruminant Nutritionist, Janet Kleinschmidt, explains why adding fat to the diet of dairy cows become a common practice for most high production herds.
Jaylor: 5 Most Common Questions About Corn SilageJaylor
Jan explores your top five questions about corn silage and TMR feeding. Find out the best time to cut your corn for best milk production and optimal herd health.
Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
2. 1. Know your costs
• Monitor feed use, cow numbers: These numbers will
not only give you what you need to calculate feed
costs, but you can also monitor feed inventories and
plan your feed requirements for the next cropping
season. Don’t be misled by methods of calculating
feed costs. Compare “apples to apples”.
3. 1. Know your costs
• Don’t lie to yourself. Price all ingredients accurately,
including your home-grown forages; update
ingredient prices regularly.
• Remember, most feed ingredients are priced on the
commodity market: when grain prices go up, by-
product feeds such as distillers’ grains follow; if
oilseed values go up, protein meals won’t be far
behind.
4. 1. Know your costs
• Until you have a handle on what your
feed costs of production really are, you
have little hope of reducing them.
5. 2. Feed smart, not cheap
• Getting the most for your feed buck often involves
fine-tuning herd management, not just seeking
cheap feeds.
• Cull the losers! Of all the changes that should be
made, culling unprofitable cows should be first on
the list. Many producers keep loser cows around in
the hope that they will do better.
• With high feed costs, keeping break-even cows
around is a luxury nobody can afford.
6. 2. Feed smart, not cheap
Track the costs of your milk components.
• The nutrients required to boost component
production are not free; they must be fed to all of
your cows (UIP, NSC, Bicarb etc.)
• Milk protein is usually the most expensive
component because of its high requirement for
absorbable protein, which is often “expensive
protein”.
7. 2. Feed smart, not cheap
Feeding fewer nutrients can be costly.
• Be sure that you know what it costs in lost milk
before you make the choice to intentionally reduce
the nutrient density in your herds’ ration. Often, the
cost of lost production far exceeds any savings in
feed.
• In addition, many cows, once they are “told” to slow
down in milk production, will not pick up again
during that lactation.
8. 2. Feed smart, not cheap
• When feed costs rise, one of the first ingredients to
get tossed are feed additives, such as buffers, yeast
cultures, niacin, anionic salts, and chelates etc.
• A feed additive is in a ration because we have
determined it has a beneficial effect on production,
animal health or both.
• A feed additive MUST be offering us a cost return, be
it in higher milk or milk components, better feed
efficiency, or lower vet bills.
9. 2. Feed smart, not cheap
There are other ways to reduce feed costs:
Split the herd into at least 2 milking groups, such that
you are feeding less expensive rations without the
bells and whistles to low producers and late-lactation
cows, while challenging fresh and top cows with a
“hotter”, more expensive ration.
10. 2. Feed smart, not cheap
Feed leftovers to the heifer groups.
Ensure that there is feed and fresh water available to
the cows 24 hours a day.
Clean the mangers daily.
Make sure that the farm’s “feeder” is extremely
reliable and uses accurate scales.
11. 2. Feed smart, not cheap
Run dry matter tests on all wet ingredients at least
once a week to ensure that you are not under-
feeding or over-feeding.
Analyse all forages regularly.
Feed a well-balanced ration. Nutrients in a poorly
balanced ration end up on the barn floor.
12. 3. Start with Forages and work up.
• Bottom line: your ability to reducefeed
costs will be directly related toyour
ability to produce and make the best
use of excellent “dairy forage”.
14. 3. Start with Forages and work up.
• You can reduce the loss in production due to poor-
quality forages by formulating rations with higher
supplement levels, but it is unlikely that you will
regain 100% of lost production because of the
reduction in dry matter intake and potential health
risks.
15. 3. Start with Forages and work up.
• The lower the quality of your forages, the longer it
remains in the ruminant digestive tract, which in turn
leads to depressed dry matter intake and a decrease
in animal productivity.
In addition, I can guarantee that your feed costs
willbe considerably higher.
16. 4. Look before you leap into the
commodity market.
• Interest in commodity feeding was born primarily out
of people’s desire to lower feed costs in largeTMR
herds.
• Commodity feeding has been touted to save
between $25 and $30 per tonne overtraditional
complete feeds. However, I think a more realistic
figure is much lower, this will depend on the
commodity market in combination with supply and
demand.
17. 4. Look before you leap into the
commodity market.
• If you do not have time to keep current on the
market prices, or you don’t like the uncertainty of
forward contracts, then commodity feeding is not
advisable. Commodity feeding involves a
commitment in time to purchase ingredients, assess
their quality, and mix them.
18. 4. Look before you leap into the
commodity market.
• Don’t buy a commodity simply because it’s cheap; it
has to fit into your program in a cost-effective
manner.
• Ask your nutritionist to run it through your program
and see what opportunity, if any, it holds for you.
• A nutritionist?
• A dairy manager who is committed to commodity
feeding will tend to move away from feeding cows to
the business of purchasing commodities.
19. 4. Look before you leap into the
commodity market.
• This means that skilled nutritional advice becomes
even more important.
• Your local feed company will probably be reluctant to
spend nutritionist time on you because you are no
longer purchasing through them.
20. 4. Look before you leap into the
commodity market.
• Also, consider shelf life in relation to the quantities
bought and the usage rate.
• High-moisture feeds like brewers’ grains can present
challenges to smaller herds because of their perish
ability.
• Remember too, that vitamin losses in pre-mixes are
at least 1% to 3% per month.
21. 4. Look before you leap into the
commodity market.
Feed value can vary significantly from load to load
Be prepared to perform regular feed analysis and
adjust the rations before problems develop.
Unless you are buying from a feed company or
broker, there are no minimum guarantees on
nutrients or assurance of quality. This is your
responsibility now.
22. 4. Look before you leap into the
commodity market.
Is the supply of a particular commodity feed
dependable at a cost-effective price?
If not, can you change your program quickly without
damaging the cows (i.e. introducing fat)?
Would a blend of feeds be more appropriate than a
single source commodity?
23.
24. 5. Tenders & contracts can get you
the best deals.
With my clients, I tender out custom feeds designed
specially for their forage base and herd conditions.
It is strictly the decision of those clients which feed
companies are involved.
We usually invite tenders from a minimum of 3
companies. Typically, we do this 2-3 times a year.
25. 5. Tenders & contracts can get you
the best deals.
I email the individual companies copies of the
specifications of my program.
I, and the client, receive in return a dollar quote, a
list of ingredients, and verified specs.
I check them for nutritional soundness and
palatability and fax them to my client.
The client chooses the winning tender.
It is always interesting to see which company is
awarded the tender; it has never been cheapest
quote.
26. 5. Tenders & contracts can get you
the best deals.
We usually settle on one company for the entire
herd’s requirements.
This allows for more aggressive pricing and benefits
both the feed company and us.
Many of my clients like to book their feed at a
specific price for a period of time, depending on the
year.