The genetics that farmers want in a dairy cow was not the same 10 years ago as it is today. And it won’t be the same 10 years from now, either. That’s according to this year’s World Dairy Expo International Person of the Year Paul Larmer of Semex. 

The genetics that farmers want in a dairy cow was not the same 10 years ago as it is today. And it won’t be the same 10 years from now, either. That’s according to this year’s World Dairy Expo International Person of the Year Paul Larmer of Semex.

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!

Where Are Cattle Genetics Going? Where Have They Been?

Glynn Tonsor, of Kansas State University joins Jill Wielke to talk about the Meat Demand Monitor project, funded in part by the Beef Checkoff and Pork Checkoff. This initiative is helping the industry better understand consumer preferences and trends when it comes to meat purchases.

What do a high-performance car and a dairy cow have in common? It’s all about the details. Clem Nash, Technical Manager for Novus International joins Charitee Seebecker to explain how advancements in genetics and nutrition have propelled dairy production forward, but now it’s time to focus on the next frontier—improving how we manage and house these powerhouse animals to ensure their long-term success.

Mike North, Principal of Risk Management with Ever.Ag, highlighted that low cheese prices in late 2023 set the stage for strong export activity through 2024, supporting the dairy market despite challenges like heat stress and bird flu. He noted that whey protein prices helped stabilize milk prices, even as cheese prices fluctuated. Looking ahead, North emphasized the importance of expanding cheese production capacity and closely watching international markets, particularly Mexico, to balance supply and demand in the coming year.

Glynn Tonsor, of Kansas State University joins Jill Wielke to talk about the Meat Demand Monitor project, funded in part by the Beef Checkoff and Pork Checkoff. This initiative is helping the industry better understand consumer preferences and trends when it comes to meat purchases.
What do a high-performance car and a dairy cow have in common? It&rsquo;s all about the details. Clem Nash, Technical Manager for Novus International joins Charitee Seebecker to explain how advancements in genetics and nutrition have propelled dairy production forward, but now it&rsquo;s time to focus on the next frontier&mdash;improving how we manage and house these powerhouse animals to ensure their long-term success.
Mike North, Principal of Risk Management with Ever.Ag, highlighted that low cheese prices in late 2023 set the stage for strong export activity through 2024, supporting the dairy market despite challenges like heat stress and bird flu. He noted that whey protein prices helped stabilize milk prices, even as cheese prices fluctuated. Looking ahead, North emphasized the importance of expanding cheese production capacity and closely watching international markets, particularly Mexico, to balance supply and demand in the coming year.

Understanding Meat Preferences and Dairy Market Outlook 

Cheese curds have long been a favorite snack of Wisconsinites, but not everyone in the world gets the same experience. By the time people out of state get the tasty treat the curd has already lost its squeak and freshness. Dr. Rani Govindasamy Lucey with the Center For Dairy Research is working to solve that issue. She explains how they teamed up with the audiology department to be able to find a way to measure the squeak of a curd during chewing and how they are looking at the makeup of the curd to reimagine the treat. The hope of the project is to be able to make the curds last longer so everyone can enjoy the same freshness as Wisconsinites, as well as boost economic profit for Wisconsin farmers and processors. 

Cheese curds have long been a favorite snack of Wisconsinites, but not everyone in the world gets the same experience. By the time people out of state get the tasty treat the curd has already lost its squeak and freshness. Dr. Rani Govindasamy Lucey with the Center For Dairy Research is working to solve that issue. She explains how they teamed up with the audiology department to be able to find a way to measure the squeak of a curd during chewing and how they are looking at the makeup of the curd to reimagine the treat. The hope of the project is to be able to make the curds last longer so everyone can enjoy the same freshness as Wisconsinites, as well as boost economic profit for Wisconsin farmers and processors.&nbsp;

Extending The Squeak: Reimagining The Cheese Curd

Pam Jahnke reflects on the past four years with Wisconsin's Farm Service Agency Director Gene Schreifer. COVID forced USDA agencies to adapt quickly to meet the needs of farmers.

Snow is falling in southern Wisconsin, but it won't stick around, says ag meteorologist Stu Muck. There won't be snow cover for fields when the colder-than-average temperatures come this week.

Watching the ball drop at New York Times Square is a popular tradition. In Plymouth, Wisconsin, they drop a wedge of award-winning cheese!

The Steffes Group is ready for 2025 with a list of upcoming equipment auctions.

Big investments are supporting research to keep honeybees healthy and productive. Ben Jarboe has the story.

Port labor contract disputes are already disrupting red meat exports, says U.S. Meat Export Federation President and CEO Dan Halstrom.

Market advisor John Heinberg with Total Farm Marketing says after the closing bell today, markets won't open again until 8:30 a.m. on Thursday. Corn and soybeans have seen support during the holiday stretch. Cattle remain a valuable asset in 2025.

Pam Jahnke reflects on the past four years with Wisconsin's Farm Service Agency Director Gene Schreifer. COVID forced USDA agencies to adapt quickly to meet the needs of farmers.
Snow is falling in southern Wisconsin, but it won't stick around, says ag meteorologist Stu Muck. There won't be snow cover for fields when the colder-than-average temperatures come this week.
Watching the ball drop at New York Times Square is a popular tradition. In Plymouth, Wisconsin, they drop a wedge of award-winning cheese!
The Steffes Group is ready for 2025 with a list of upcoming equipment auctions.
Big investments are supporting research to keep honeybees healthy and productive. Ben Jarboe has the story.
Port labor contract disputes are already disrupting red meat exports, says U.S. Meat Export Federation President and CEO Dan Halstrom.
Market advisor John Heinberg with Total Farm Marketing says after the closing bell today, markets won't open again until 8:30 a.m. on Thursday. Corn and soybeans have seen support during the holiday stretch. Cattle remain a valuable asset in 2025.

Where Are Cattle Genetics Going? Where Have They Been?

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