The following podcast is a roundtable discussion about rBST with Dr. Terry Etherton and dairy producers Dan Brandt and Tom Krall.
Published in Farmshine (October 19, 2007 issue)
“Killer cow emissions” was the title of a Los Angeles Times editorial this week (Oct. 15), painting a big red bulls-eye on dairy and beef production.
It began on the subject of methane coming from both ends of the cow and from manure storage. It concluded with a scolding of USDA for it’s role in facilitating the beef and dairy check-offs, stating: “the government should not only get out of the business of promoting unhealthful and environmentally destructive foods, it should be actively discouraging them.” Continue reading Time to Stand Up and Be Counted
The Pennsylvania Department of Agriculture (PDA) has issued important new guidance for labeling of milk, milk products and manufactured dairy products in the Commonwealth. The press release and the guidance are presented below. Continue reading Pennsylvania Department of Agriculture issues Guidance on Misleading “Absence Claim” Labels for Fluid Milk, Milk Products, and Manufactured Milk Products
Mark Armfelt, DVM, DAVBP
By choosing technologies that increase productivity, the American Farmer has consistently provided an ever increasing number of American consumers with an abundant, economical, safe food supply. They have also been able to produce that food in a sustainable manner. Continue reading Benefits of Having the Choice to use Technology in Agriculture
Nutrient Management Specialist
Department of Dairy and Animal Science
Penn State University
What are greenhouse gases?
Naturally occurring greenhouse gases consist of water vapor (H2O), carbon dioxide (CO2)), methane (CH4), nitrous oxide (N2O) and ozone (O3). Gases produced from industrial activities include chlorofluorocarbons and hydrochlorofluorocarbons. Continue reading Agriculture’s Contribution to Greenhouse Gas Emissions: “In Perspective”
A Study of U.S. Consumer Trends – 2007 REPORT
International Food Information Council (IFIC)
Terry Etherton’s Comments on IFIC Survey
The annual survey of consumer attitudes about food biotechnology has been released by the International Food Information Council. This report provides further affirmation that the vast majority of consumers are not concerned about the use of biotechnology in plant and animal agriculture. Continue reading Food Biotechnology – A Study of U.S. Consumer Trends
Rusty Bishop, Ph.D.
Director, Center for Dairy Research
Professor, Department of Food Science
University of Wisconsin – Madison
I. Executive Summary
Organic milk and dairy foods advocates have been very aggressive in their advertising, promotion and sales using statements and “facts” that lack scientific validity. Some of this information is true within a given context, while much is false and/or misleading. Science does not support the health, nutrition, or safety claims made by the organic industry. Actually, toxin levels have been shown to be higher in organic foods due to ineffective pesticide treatment of organic grain crops. In the one area where there exists a potential nutritional advantage of organic milk, such as increased levels of CLA, omega-3 fatty acids, and other antioxidants, access to fresh, high quality pasture is the key, not whether the production system is organic or conventional. Continue reading Science Behind Reported Benefits of Organic Milk