The cattle industry is currently navigating a period of historic highs and complex challenges, Jeff Swenson tells Stephanie Hoff. Swenson, meat and livestock specialist with the Department of Agriculture, Trade and Consumer Protection, says with cattle supplies at their tightest levels in years, the balance of power has shifted toward the producers, though high input costs continue to squeeze profit margins across the board.

The cattle industry is currently navigating a period of historic highs and complex challenges, Jeff Swenson tells Stephanie Hoff. Swenson, meat and livestock specialist with the Department of Agriculture, Trade and Consumer Protection, says with cattle supplies at their tightest levels in years, the balance of power has shifted toward the producers, though high input costs continue to squeeze profit margins across the board.

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

MID-WEST FARM REPORT - MADISON

Daily audio and podcasts from the Mid-West Farm Report Madison!

Daily audio and podcasts from the Mid-West Farm Report Madison!

Tight Supplies & High Costs Define Current Beef Market

Spring field activities have been accelerated because of the cool, wet start.  Ben Jarboe finds out about insects adding more pressure to the system. Dr. Emily Bick, UW-Entomologist says that alfalfa weevil seem to be a little delayed in their presence this spring. Bick says it's important that farmers don't lose sight on the threat the small insect can bring to an otherwise healthy alfalfa field.

It'll be another breezy day around Wisconsin which continues to help with drying field conditions.  Stu Muck says milder temperatures may be hard to notice with the breeze.

With those drier field conditions, more acres of corn have been planted.  Pam Jahnke finds out what worries Cooper Humphries, district sales manager with Wyffels Hybrids.  Humphries says his biggest concern is proper field preparation.  Humphries notes if sidewalls are compacted around that seed, it will cost yield in the end.  Paid for by Wyffels Hybrid.


Meet Jessica Moor from Wilson!  She's another candidate for the 79th Alice in Dairyland position.  Moor has dabbled in several different career areas, including completing a business administration degree at UW-River Falls.  She's currently a dental assistant, but ready to take on Alice's duties!

Good ideas were swirling on the UW-Madison campus Tuesday during the annual Dairy Innovation Hub's spring summit.  Chuck Nicholson, professor of supply chain management at Penn State University and a UW-Madison affiliate in the Department of Animal & Dairy Sciences presented on Tuesday.  He's completed a survey showing consumers would love a lactose-free ice cream option.  Nicholson says reducing lactose in ice cream is a  relatively simple process that involves adding a substance to the mix to break lactose down into its two component sugars. A study using a real-life auction revealed that lactose-intolerant consumers significantly value lactose-free ice cream over regular or reduced-lactose options. The study found that a person's specific degree of lactose tolerance is a major predictor of how much they value lactose-free dairy products. Despite the higher value placed on it by certain consumers, both local outlets like the UW Babcock store and national brands like Breyers currently price lactose-free ice cream the same as regular ice cream. Initial rough evaluations suggest that the increased costs of ingredients and labor to produce lactose-free ice cream are lower than the value consumers are willing to pay for it -- a valuable opportunity for ice cream manufacturers. 

Spring field activities have been accelerated because of the cool, wet start.&nbsp; Ben Jarboe finds out about insects adding more pressure to the system. Dr. Emily Bick, UW-Entomologist says that alfalfa weevil seem to be a little delayed in their presence this spring. Bick says it's important that farmers don't lose sight on the threat the small insect can bring to an otherwise healthy alfalfa field.
It'll be another breezy day around Wisconsin which continues to help with drying field conditions.&nbsp; Stu Muck says milder temperatures may be hard to notice with the breeze.
With those drier field conditions, more acres of corn have been planted.&nbsp; Pam Jahnke finds out what worries Cooper Humphries, district sales manager with Wyffels Hybrids.&nbsp; Humphries says his biggest concern is proper field preparation.&nbsp; Humphries notes if sidewalls are compacted around that seed, it will cost yield in the end.&nbsp; Paid for by Wyffels Hybrid.
 Meet Jessica Moor from Wilson!&nbsp; She's another candidate for the 79th Alice in Dairyland position.&nbsp; Moor has dabbled in several different career areas, including completing a business administration degree at UW-River Falls.&nbsp; She's currently a dental assistant, but ready to take on Alice's duties!
Good ideas were swirling on the UW-Madison campus Tuesday during the annual Dairy Innovation Hub's spring summit.&nbsp; Chuck Nicholson, professor of supply chain management at Penn State University and a UW-Madison affiliate in the Department of Animal &amp; Dairy Sciences presented on Tuesday.&nbsp; He's completed a survey showing consumers would love a lactose-free ice cream option.&nbsp; Nicholson says reducing lactose in ice cream is a&nbsp; relatively simple process that involves adding a substance to the mix to break lactose down into its two component sugars. A study using a real-life auction revealed that lactose-intolerant consumers significantly value lactose-free ice cream over regular or reduced-lactose options. The study found that a person's specific degree of lactose tolerance is a major predictor of how much they value lactose-free dairy products. Despite the higher value placed on it by certain consumers, both local outlets like the UW Babcock store and national brands like Breyers currently price lactose-free ice cream the same as regular ice cream. Initial rough evaluations suggest that the increased costs of ingredients and labor to produce lactose-free ice cream are lower than the value consumers are willing to pay for it -- a valuable opportunity for ice cream manufacturers.

New Ideas For WI Dairy And Meet Jessica Moor - Alice in Dairyland Finalist

Stephanie Hoff explores the collaborative powerhouse of the UW Dairy Innovation Hub through interviews with the agricultural deans of UW-Madison, UW-Platteville, and UW-River Falls. From 3D printing with spoiled milk to cutting-edge nutrient modeling, the high-impact research and new academic programs drive Wisconsin's dairy industry forward. Glenda Gillaspy, Carrie Keller, and Michael Orth also discuss how they navigate economic shifts and legislative advocacy to ensure the Hub's future.

Stephanie Hoff explores the collaborative powerhouse of the UW Dairy Innovation Hub through interviews with the agricultural deans of UW-Madison, UW-Platteville, and UW-River Falls. From 3D printing with spoiled milk to cutting-edge nutrient modeling, the high-impact research and new academic programs drive Wisconsin's dairy industry forward. Glenda Gillaspy, Carrie Keller, and Michael Orth also discuss how they navigate economic shifts and legislative advocacy to ensure the Hub's future.

Three Ag Deans Continue Championship Of Dairy Innovation Hub

Ice cream is a staple of the Wisconsin experience, but for the millions of Americans who struggle with lactose intolerance, it has long been a treat enjoyed with hesitation or avoided entirely. 

A new collaborative study between researchers at UW-Madison and UW-River Falls is looking to change that by proving that lactose-free dairy is not just scientifically simple, but a potentially lucrative business move for the state’s manufacturers. 

Professor Chuck Nicholson shares the details with Stephanie Hoff.

Ice cream is a staple of the Wisconsin experience, but for the millions of Americans who struggle with lactose intolerance, it has long been a treat enjoyed with hesitation or avoided entirely.&nbsp;
A new collaborative study between researchers at UW-Madison and UW-River Falls is looking to change that by proving that lactose-free dairy is not just scientifically simple, but a potentially lucrative business move for the state&rsquo;s manufacturers.&nbsp;
Professor Chuck Nicholson shares the details with Stephanie Hoff.

Tight Supplies & High Costs Define Current Beef Market

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