Hilarious Facebook Video Exposes Nut Milking; Opens Labeling Dialogue

A viral comedy video exposes “nut milking” and seeks to start a conversation with consumers about labeling plant-based beverages that are often called “milk.”
( Know Ideas Media )

“Milking a 600 kg Holstein, now that’s easy. Milking a 1 gram almond, that’s hard.” That statement might raise some eyebrows for dairy farmers, but if they watch a parody video put out by Know Ideas Media they’re certain to get a laugh.

The video made its debut on Aug. 3 by the Facebook page seeking “to bring pragmatism back to topics that are too far divided to allow for mutual understanding. GMO and Organic for example, are not mutually exclusive.”

In the video a “third generation nut milker” tends to his herd of almonds nut that he milks. Little known fact female almonds produce milk, while the male almonds are the ones you might find in trail mix.

According to the tongue in cheek video almonds have tiny little udders so they are difficult to milk.

“There’s so much confusion with city folks these days. They’re talking about ‘Nuts don’t lactate. Nuts don’t have nipple.’ I’ll show you a nut nipple,” says the nut milker.

The video goes on to poke fun at almond milk showing how the nuts are milked and what it takes to get nut milk to the grocery store.

At the end of the three minute comedy video it ends by talking about the debate on what to label nut based beverages.

“There is a debate in the dairy industry: If nuts don’t lactate why is their juice called milk?” the video asks.

“Definition matter in the world of food. What defines milk for you?” the video ends.

Viewers are asked to continue the conversation below in the comments.

In roughly 24 hour the video shared by the Facebook page Know Ideas Media has been viewed more than 200,000 times, shared at least 5,600 times and commented on by nearly 800 people. The video is also available on YouTube has has been watched more than 16,000 times, thus far.

The video comes out at a time when the debate about properly labeling plant-based beverages like almond and soy milk is being had at the federal level of government. The Food and Drug Administration has said it will look into enforcing milk labeling through the 1938 Federal Food, Drug, and Cosmetic Act.

This past year states like Missouri and North Carolina have taken steps to address labeling of plant-based products that market themselves as meat or dairy. France has even enacted legislation that limits labeling of dairy and meat products to foods or beverages originating from animals.

Another comedy video came out earlier in the year helping dispel misleading labeling like non-GMO and natural products. That video was sponsored by the National Milk Producers Federation through the Peel Back the Label campaign and ran on the popular comedy site Funny or Die.

Amendment Banning Dairy Label Enforcement Fails; Processor Aid Passes

Dairy group believes the FDA should not follow the requests of a vegan advocacy group to label plant-based products as “milk.”

Legislation that would have changed how the Food and Drug Administration (FDA) regulates non-dairy “milk” failed to make its way into a Senate bill, while another amendment aimed at sparking innovation in dairy processing passed.

An amendment proposed by Sen. Mike Lee (R-Utah) and co-sponsored by Sen. Cory Booker (D-N.J.) had the stated purpose of prohibiting “the use of funds to enforce standards of identity with respect to certain food.” The amendment was part of the “minibus” spending bill that the Senate is working on. It failed by a vote of 14-84 with two Senators not voting.

The Lee amendment would have overturned a recent decision by FDA regarding dairy labeling where the agency was looking at enforcing standards for labeling products as milk that come exclusively from animals.

National Milk Producer’s Federation (NMPF) was satisfied with the vote by the Senate to allow FDA to continue pursing enforcement on food labeling.

“We are very pleased with the Senate’s overwhelming rejection of Sen. Lee’s blatant attempt to interfere with the ability of the Food and Drug Administration to enforce standards of identity for dairy products and other foods.  We fought this amendment because it would have undermined the decades-long policy, established by Congress, that the FDA should regulate food names in order to promote honesty and fair dealing in the interest of consumers,” says NMPF president and CEO Jim Mulhern.

NMPF and Mulhern also thanked Senators Tammy Baldwin (D-Wis.) and Jim Risch (R-Idaho) for leading a bipartisan effort to defeat the amendment.

Senator Baldwin led another piece of legislation that made its way into the appropriations bill that would provide aid to dairy processors and on-farm creameries. The Dairy Business Innovation Act passed by a vote of 83-15 with two Senators not voting. The goal of the bill is “to appropriate funds to carry out programs relating to the innovation, process improvement, and marketing of dairy products.”

Under the amendment proposed by Baldwin and cosponsored by Senator Susan Collins (R-Maine), there is $7 million of funding granted to assist cheesemakers and other dairy businesses in developing new products and expanding markets.

Baldwin says dairy is important to her state’s economy and that dairy farmers have been struggling with low milk prices and limited processing.

“I’m proud to have secured this funding to create new initiatives and expand resources for our dairy businesses to foster innovation, improve their manufacturing practices and reach new markets so Wisconsin’s dairy industry can continue to lead the nation,” says Baldwin.

The Dairy Business Innovation Act was originally introduced in June and had support from a number of dairy organizations and processors.

The recent amendment passing had the backing of both NMPF and FarmFirst Dairy Cooperative thanked Senator Baldwin for her efforts to help dairy.

“Cheesemakers and dairy product manufacturers are incredibly talented in making high-quality dairy products that consumers have come to love,” says Jeff Lyon, General Manager of FarmFirst Dairy Cooperative. “When faced with challenges, it is important to think outside the box. This legislation allows the dairy industry to do just that – by being creative in the development of new dairy products, expanding production capacity and developing new markets. We believe these are key steps that will help support the milk price in the near future, as well as the long term.”

The minibus appropriations bill passed with a vote of 92-6 on August 1. There is still a House version that needs to move from the floor before Congress goes to conference. President Trump has also threatened to force a shutdown by not signing the bill if no funding for a border wall is added.

Time to Plan for Corn Silage Harvest

( Sponsored Content )

Now is the time to start thinking about and planning for corn silage harvest. Preparations taken now and close attention to details like moisture content can mean higher-quality silage when you peel back the plastic months from now.

One of the most important factors influencing corn silage quality is moisture content at time of harvest. Ideally, corn silage should be harvested at the moisture content appropriate for the type of silo used. Recommended moisture contents are 65-70 percent for horizontal silos, 63-68 percent for conventional tower silos, 55-60 percent for limited-oxygen silos and 65 percent for silo bags, writes Jud Heinrichs, professor of dairy science and Gregory W. Roth, Ph.D., professor of agronomy, both with Penn State.

Crop dry matter yields are maximized near 65 percent moisture (Table 3) and losses during feeding, storage and harvesting are minimized. Delaying harvest can reduce both the fiber and starch digestibility as the stover gets more lignified and the overmature kernels become harder and less digestible if left unbroken after ensiling.

Table 3. Corn silage yield and quality as influenced by growth stage.

Corn Silage

Silage moisture at harvest is not difficult to determine and should be monitored, if possible, to prevent harvesting of the crop outside of the desired moisture range. A commercial forage moisture tester or a microwave oven can be used to determine the moisture content fairly rapidly. If silage moisture is above ideal levels, then harvest should be delayed if possible.

Corn that is ensiled extremely wet will ferment poorly and lose nutrients by seepage, which also has potential to damage the silo and if not contained, contaminate local water supplies. Silage that is too dry may result in poorly packed material, causing more mold and spoilage due to air trapped in the silage. In dry, overmature corn silage, the stover portion of the plant is less digestible and contains lower amounts of sugars and vitamin A.

Moisture content cannot be determined accurately using the kernel milkline, because of variations due to weather and hybrids. Moisture content should be measured rather than estimated.

One strategy for timing corn silage harvest is to chop a sample at the full dent stage, just as the milkline appears, and determine the moisture content. Then estimate the harvest date by using a typical drydown rate of 0.50 to 0.75 percentage units per day.

Harvest considerations should also focus on obtaining the correct particle size distribution and the need to process the crop. Processing silage refers to putting the chopped material between two rollers that are installed in the harvester to crush the harvested material as it passes through. Kernel processing units are becoming more popular on corn silage harvesters in Pennsylvania. Kernel processing has the advantage of crushing cob slices and kernels and can increase the starch availability by about 10 percent in the silage. The current data shows no clear nutritional advantage to processing silage unless it is overly mature with hard kernels. In some cases, this has resulted in increased milk production compared to unprocessed silage. A good general recommendation for the theoretical length of cut for processed silage is 3/4 inch with a 1-2 mm roller clearance.

Kennel Processing

Figure 1. The Penn State Particle Size Separator can be used to monitor silage particle size.

Corn DistributionFor unprocessed silage, an average theoretical length of cut should range from 3/8 to 3/4 of an inch. Particle size of corn silage should be monitored during harvesting because it can change as crop moisture content varies. The Penn State Particle Size Separator can be used to estimate the particle size distributions for harvested corn silage.

Table 4. General recommendations for corn silage particle size distributions on the three sieves and bottom pan in the Penn State Particle Size Separator.

Once harvesting has begun, fill the silo as rapidly as possible and continue until it is filled. Continue to evaluate processed corn throughout the harvest season. Kernels should be broken into multiple pieces and cobs should be broken into thumbnail-sized pieces or less. As the crop matures after half milkline, it may be desirable to have more kernel breakage so that much of the grain is in the bottom pan of the particle size separator.

The most desirable method of packing bunker silos is the progressive wedge method, where silage is continually packed on a 30-40 percent grade. This minimizes the surface area exposed to the air that can result in DM and forage quality losses. If this is not possible, the silos should be packed by spreading relatively thin layers of silage (6 inches deep) and packing it well. If packed well, the density of the silage should be about 14 pounds of dry matter per cubic foot.

Bunker Silos

Figure 2. Technique for ensiling forage in bunker silos.

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Sponsored by Lallemand Animal Nutrition

You Can Help Prevent Farmer Suicides

You can help prevent farmer suicides
( Farm Journal )

The dark underbelly of the current dairy crisis is that some farmers will see no way out but to attempt to take their own lives.

An even more chilling statistic: For every suicide that results in death, there are 25 failed attempts. But there are concrete actions you can take as a family member or friend to reduce the risks, says Cassandra Linkenmeyer, Minnesota area director for the American Foundation for Suicide Prevention. She spoke recently at a Farm Bureau rural health symposium.

“Suicide is a health issue,” Linkenmeyer says. “Nine out of 10 people who die by suicide have mental health issues. It can be treated, prevented and corrected.”

TALK SAVES LIVES

Seeking help for depression is often stigmatized, particularly in rural communities. But depression and thoughts of suicide have nothing to do with strength of character. Autopsies of the brains of individuals in deep states of depression show there are actual physical differences and changes present in those brains. As a result, their responses to stress are different from people who are mentally healthy.

Linkenmeyer’s main message: “Talk saves lives.” That means it’s important for family and friends to have conversations, however difficult they might be, with those they suspect are dealing with depression.

“Most people who attempt suicide are ambivalent about death, but they often reach a crisis point in their lives and are desperate to escape the unbearable pain. Their brains can enter a state of tunnel vision, where nothing else matters to them,” she says.

KNOW THE WARNING SIGNS

Suicide warning signs include talking about suicide, such as wanting to end their lives, believing they are a burden on their families or no longer having a reason to live. Watch for mood and behavioral changes such as increased alcohol or drug use, insomnia or reckless behavior.

Also limit access to lethal means, such as firearms and vehicles. “If they don’t have access to a method of suicide they’ve been fixated on, such as a gun or car, they often don’t look for another method,” Linkenmeyer explains.

Talking is essential to determine their state of mind. “Talking to them is prevention. Listen. Express concern. And ask them directly about suicide,” Linkenmeyer says.

The critical thing is to acknowledge their pain, and to avoid minimizing their feelings or offering advice on fixing the problem, she says. If you suspect they might act on their suicidal thoughts, it’s imperative to get help immediately. “Twenty-five percent of suicide survivors say they made the decision to attempt to take their lives within five minutes,” she says.

“If you think they might make an attempt soon, stay with the person, secure or remove lethal means, and escort them to mental health services,” Linkenmeyer says. If a clinic isn’t nearby or they refuse to go, call the National Suicide Prevention Lifeline at 800-273-TALK (8255) or use the crisis text line at 741-741. In an emergency, call 911.

Finally, Linkenmeyer urges everyone to be aware and watchful of family members, friends and neighbors during these stressful times. “Trust your gut. Assume you are the only person who is going to reach out to them,” she says. “Talk is life.”

Ice Cream Flavor Of The Month: Whale Vomit?

Would you celebrate National Ice Cream Month tasting the first written recipe for ice cream? ( Farm Journal )

As summer heats up across the country, producers and consumers are cooling off by celebrating National Ice Cream Month this July. While vanilla remains America’s most popular flavor, the first recorded recipe, written in the 1660s, called for cream, sugar, orange flower water and ambergris, also known as whale vomit. Yum.

According to Gastropod, a podcast about food science and history, the first known recipe for ice cream was written by English noblewoman, Lady Anne Fanshawe.

In place of salt, which is used to lower the freezing temperature of the cream, Fanshawe used chunks of ambergris to help freeze and flavor this dairy treat. However, the briny ingredient has an unusual origin.

Produced by sperm whales, ambergris can be found floating atop the ocean, washed ashore or within the abdomens of the oceanic mammals. Consuming a heavy diet of giant squids, the whales are unable to digest the bone-like squid beaks.

Traveling down the whale’s intestines, the beak gathers bile and hardens to form a large mass. Eventually, the whale will expel the mass, which will then float to the top of the ocean to cure in the salt and the sun. The salt obtained from this process can then be used to help freeze and flavor the cream.

No longer used for ice cream, ambergris is now more commonly found in expensive perfumes due to its “sweet and woody” odor.

If whale vomit ice cream is not your flavor of choice, celebrate National Ice Cream Month this year by dishing up one of America’s top 10 favorite ice cream flavors according to the International Dairy Foods Association.

 

To Treat Or Not To Treat?

Not every cow will require treatment in her lifetime.
( Farm Journal )

Many times, as veterinarians and cow health caregivers, we strive to do what we think is in the best interest of the calf or cow we are treating. On some farms a treatment is administered at the slightest sign of a possible illness. Often antibiotics are included in this treatment. We are also focused on the prevention of disease through good management and vaccination programs. However, all too often we realize vaccination protocols have turned our cows into pin cushions. Are all of these vaccines warranted?

REDUCED ANTIBIOTIC USE

With the implementation of the veterinary feed directive (VFD) and increased consumer pressure to reduce antimicrobial use, we have been challenged in a good way to review the common practices of disease treatment and prevention. The routine use of antimicrobials in milk replacers and calf starter feeds are one example where we have effectively reduced antimicrobial use with little to no negative consequences. Continued research and the early adoption of selective dry cow therapy is another area of significant promise in not only the reduction of antimicrobial use but also the reduction in labor and drug costs for a dairy operation.

As we continue to gain information through research projects and implementation of updated treatment protocols, there has been a greater realization that perhaps some of the common treatments we administer might actually be neutral or even detrimental. Think of the evolution of certain treatments, such as uterine infusions, which were very commonplace but are rarely performed today. We have used research trials to measure the important outcomes and edit our treatment protocols based on this information.

SHOULD WE SAVE EVERY COW OR CALF?

There has also been a major shift to not try and save every cow or calf. Early identification and removal of an animal that has a very poor prognosis is a win-win. It is improved welfare for the animal in question and is generally the most economical decision if the animal can be slaughtered versus removal after death. Extended treatments only create increased residue risks and more labor for the farm staff. This is an excellent place to use your herd veterinarian for second opinion examinations. Do we have a case worth continuing treatment? Is the diagnosis and treatment correct? When is it time for either humane slaughter or euthanasia?

The regulations around pharmaceutical use, especially antibiotics, will continue to evolve and become more stringent. Again, these challenges are not all bad as they cause us to think out of the box, improve management and not always reach for a syringe to “cure” a problem. Organizations such as the American Association of Bovine Practitioners have been active on the legislative side to preserve the use of necessary antibiotics for livestock use while we concurrently work toward more prudent use.

As with all things, it is a balance. This balance can only be created with an openness to change and by putting available data to use, not subjective evaluation, for our prevention and treatment programs.

‘Moon Milk’: America’s New Health Trend?

“Moon Milk” could be America’s next health craze. While many farmers have little trouble falling asleep after a long day’s work, a cup of “moon milk” may be the answer for those having difficulty catching some zzz’s.

Taking Pinterest and Instagram by storm, the trending milk claims to be a natural sleep aid for those who suffer from insomnia. A new spin on a cup of warm milk, “moon milk” uses cow’s milk, honey, spices such as cinnamon or nutmeg, and adaptogens.

Adaptogens are an herbal supplement which some claim can improve the health of the adrenal system. Different types of adaptogens alter the color of the spiced milk, making an eye-catching drink perfect for social media.

According to HelloGiggles, a popular health and lifestyle website, “moon milk” has seen a 700% increase in popularity over the past year on Pinterest alone and is on track to be America’s next health trend. The colorful dairy concoction can also be found on Instagram in every color under the sun.

But does this new health craze actually work? While the verdict is still out if the dairy drink will help one sleep, it does have some health benefits.

Erin Coffield, a registered dietitian at the National Dairy Council, explained the health factors.

“It’s simply cow’s milk with some added spices and herbs,” Coffield said. “Nutrient-rich cow’s milk already sets you on the path to a healthy choice, because you get the added benefits of protein, calcium, vitamin D, B vitamins, and more.”

Besides the nutrients provided from milk, spices like cinnamon, nutmeg and ginger may assist with digestion and a sense of calmness.

If counting sheep is not working for you, maybe “moon milk” can help you rest up before another long day on the farm.

National Dairy Month: Learn More About Dairy From Farm to Table

Midwest Dairy shares a behind the scenes view with their online farm experience.
( Midwest Dairy )

June is National Dairy Month, so what better time to learn more about where your milk comes from? You’re probably curious—and we can help! Start by learning more about the dairy farm families in South Dakota and throughout the Midwest.

Want to visit a dairy farm? We’ve got you covered! Midwest Dairy has an online farm experience. You can take this 10-stop video tour to experience how milk from real cows, on a real Midwest farm, becomes the fresh, naturally nutrient-rich dairy foods you love.

Do you have specific questions about dairy from farm-to-table? Take 48 seconds to watch the journey your milk makes in about 48 hours. If you’re fond of eating local foods, then choose dairy as a part of your diet. Milk is locally produced in every state so it doesn’t have to travel far from home.

What about dairy cow care? Dairy farmers know that if you take good care of your cows, your cows will take good care of you. Read on to learn how they do this through a nutritious diet, regular medical care and comfortable living conditions.

Feel like celebrating? World Milk Day kicks off June 1st with events going on around the globe. Or, join us in celebrating National Dairy Month and beyond with our simple, tasty, and nutritious recipes. Everything from savory pizzas and creamy parfaits, to chocolate milk and tempting cheese plates is deliciously, extraordinarily, Undeniably Dairy!

North Carolina Could Ban Labeling of Plant-based Drinks As Milk

After winning approval from the House committee on Wednesday, the 2018 North Carolina Farm Act could pose changes for companies labeling plant-based products as “milk.” The state may be the first in the country to require this new labeling law.

The U.S. Food and Drug Administration defines milk as “the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows.” Companies that produce alternative dairy products, however, are still able to label products as “milk” under the current law.

Following countries like Canada and the majority of Europe, North Carolina is taking steps to ban the labeling of plant-based drinks as “milk,” a marketing tool confusing to consumers . However, some North Carolina House Finance Committee members are opposed to the state being the first to require this.

“Sometimes, it’s good to be in the lead,” Rep. John Szoka said, “but sometimes, if you get too far in front, you look around, and there’s nobody behind you.”

Agriculture Commissioner, Steve Troxler, disagreed.

“The move is needed to protect the dairy industry, as well as consumers who may not understand that soy milk doesn’t include any milk,” he said. “You ask people what’s in it, they say, ‘It’s almond-flavored milk.’ But no, it’s not.”

Troxler went on to say this would not pose a burden on the manufacturers of plant-based drinks as they are already banned from labeling their products as “milk” in Canada and across Europe.

North Carolina dairy farmers are on board with this new law , but it is still uncertain if their state will be the first to take action.

To bloom or not to bloom?

By Kassidy Buse

A common recommendation of agronomists is to let one alfalfa cutting reach bloom each year.

Ev Thomas, retired agronomist from the Miner Research Institute in Chazy, N.Y., says otherwise in The William H Miner Agricultural Research Institute Farm Report.

“For many years, I’ve said that in managing alfalfa for dairy cows, you should never see an alfalfa blossom, from seeding to plowdown,” says Thomas.

Thomas also notes there’s room for difference of opinion due to no research supporting either opinion.

But, if one cutting is to bloom, which cutting should it be?

The first cut of alfalfa-grass typically contains the most grass. Grass, even the late-maturing species, is close to heading when alfalfa is in the late bud stage.

The second cut is exposed to long, hot June days that result in highly lignified, fine stems. A Miner Institute trial found that the stem quality of bud-stage second-cut alfalfa was no better than full-bloom first-cut alfalfa.

The third cut can be influenced by prior harvest management. If it was a late second cutting, the third cut was growing during midsummer heat. This cut would also have highly lignified stems.

The fourth cut often takes a long time to bloom, if it makes it there. A killing frost might arrive first.

For any cutting, the more grass in the stand, the lower the forage quality if alfalfa is left to bloom.

“The objective of letting alfalfa bloom is to improve root reserves, and therefore extend stand life,” says Thomas. “We need to balance the impact of delayed harvest on plant health with the economics of feeding alfalfa of lower quality that is needed by today’s high-producing dairy cows,” Thomas adds.

How alfalfa and alfalfa-grass is managed depends on if the goal in mind is long stand life or high milk production potential.