California Ag Network

Category: Dairy Industry

  • NorCal Dairy Tour Provides Beef/Dairy Nutrition and Sustainability Insights

    If you think school lunch begins in the cafeteria, you’d be mistaken. It starts back at its nutritional roots…on the farm. Recently, the California Beef Council (CBC), in partnership with the Dairy Council of California, took 55 future healthcare professionals, students, educators, and school nutrition professionals to DeSnayer Dairy in Lodi, California to learn about and see firsthand the critical role dairy farms play in sustainable agriculture and supporting school nutrition programs.

    “We chose DeSnayer Dairy Farm for this tour because they operate sustainably, with practices that optimize resource use and reduce environmental impact,” said Kori Dover, the CBC’s Director of Food & Nutrition Outreach. “Attendees were able to engage with firsthand experiences and demonstrations that showcased the interconnectedness of food production, consumption, and sustainability.”

    Participants gained insights into the lifecycle of dairy production from feed management to milking, and learned how the dairy industry contributes to the beef supply chain. Most importantly, the group gained a deeper understanding of how these two agricultural sectors-beef and dairy-contribute to providing nutritious food options for school programs and consumers.

    “Tours like this help foster an open dialogue about production practices,” Dover said. “They go a long way toward dispelling myths, clarifying common misconceptions, and building trust. Our goal with events like these is to develop and nurture strong connections between agricultural sectors and educational entities.”

    So, how are these two agricultural sectors connected? Beef and dairy-both top agricultural commodities in California-are nutrient-dense foods that provide high-quality protein and other essential nutrients necessary at all stages of life. In addition, dairy cattle are a significant part of the U.S. beef supply, contributing between 18% and 24% to the total U.S. beef supply since 2002. This contribution equates to a larger amount of choice and prime cuts for consumers.

    “Open dialogue about dairy and beef cattle farming and production practices goes a long way toward building trust between our beef and dairy producers, and educational stakeholders,” Dover said. “It’s an important partnership with significant benefits for all concerned.”

    For more information about food and nutrition outreach programs, contact Kori Dover at kori@calbeef.org. For more information on the CBC, visit calbeef.org.

    About the California Beef Council

    The California Beef Council (CBC) was established in 1954 to serve as the promotion, research, and education arm of the California beef industry, and is mandated by the California Food and Agricultural Code. The CBC’s mission is to amplify the voice of the California beef industry to strengthen beef demand through innovative promotions, research, and open communication. For more information, visit calbeef.org.

    About the Beef Checkoff

    The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

    About the Dairy Council of California

    Dairy Council of California is a nutrition organization overseen by the California Department of Food and Agriculture. Funded by California’s dairy farm families and milk processors, we are the dairy community’s philanthropic contribution to community health, positively impacting countless lives advancing milk and dairy’s unique and essential contributions to healthy, sustainable eating patterns.

    Dairy Council of California also works to secure grant funding for community nutrition projects. We value collaboration and partner with organizations with shared values to extend our collective impact through collaboration and co-creation. For more information, visit dairycouncilofca.org.

  • $5.87 Million Awarded To Dairy Businesses In California And Other Western States

    $5.87 million in grants have been awarded to dairy processors along the Pacific Coast, strengthening the region’s food systems. The Pacific Coast Coalition – Dairy Business Innovation Initiative (PCC-DBII), hosted by California State University, Fresno, has named 28 winners across California, Oregon, Washington, Nevada and New Mexico. While all grants are pivotal to the sustainability and longevity of each respective business, Rosa Brothers Milk Company (Hanford, CA) was awarded almost $1 million for the purchasing of ice cream equipment to meet demands, produce novelty items, provide healthier alternatives and expand into the pet food market with Greek-style frozen yogurt pet treats. Grants of $500,000 were given to Pacific Cheese Co. (Reno, NV) for an upgraded cheese cuber that will almost triple production in a growing market, Petit Pot (Emeryville, CA) for launching a more affordable paper cup 2-pack without compromising on quality, and CheeseBits (Riverbank, CA) for reducing COGS through automation, adding jobs and expanding into new markets. With $4.78 million going towards equipment-related investments, all grants support the economics of innovation in the dairy industry.

    Grouped by state, grant awardees include:

    California

    Oregon

    Washington

    Nevada 

    New Mexico
    Camino de Paz (Santa Cruz)

    “Each grant awardee embodies the passion and initiative to build a stronger dairy presence on the West Coast, and to forge bonds between food producers/processors and consumers,  said PCC-DBII Project Director Carmen Licon Cano, Ph.D. “Recipients range from adding a creamery location where people can watch cheese being made on a small scale to transitioning a production line with automation, allowing employees to free up for other important tasks, like creating new value-added dairy products.  All projects are exciting, allowing dairy processors to make nutritious, delicious dairy products available locally, regionally, nationally, and internationally.”

    Grant winners’ intentions range from upgrading equipment, streamlining processes, optimizing packaging, adding more jobs, developing new products, and generating new market growth. From first-generation businesses to multi-generational legacies, these grants support the future of the dairy industry and the strength of our nation’s food systems.

    Dairy processing businesses and farmsteads throughout the West Coast are actively investing grant funds to catalyze change via their product offerings, production efficiencies, job retention/growth, and market expansion.  Dr. Susan Pheasant, Director of the Institute for Food and Agriculture and the “cowkeeper” for the PCC-DBII commented “We are thrilled to work with each of these businesses and honored to steward the USDA AMS dairy innovation funding for product development, business resiliency, access to high-quality food nutrition, and the rebuilding of communities.

    About the Pacific Coast Coalition

    Dairy Business Innovation Initiative is funded through the USDA Agricultural Marketing Service and hosted by California State University, Fresno. The initiative is in collaboration with Cal Poly Humboldt, Cal Poly San Luis Obispo, Chapman University, Chico State, Oregon State University, Oregon Dairy and Nutrition Council, UC Davis, Washington State University, New Mexico State University and the California Dairy Innovation Center. This is the fourth round of grant funding through the PCC-DBII. Via four rounds of funding, PCC-DBII has made nearly $10.7 million in grants from the USDA AMS available to regional dairy businesses for innovation-related investments, helping dairy processors evolve their operations and adopt more sustainable practices. For more information on the PCC-DBII and available resources, please visit their website at https://www.dairypcc.net/

  • CAWG Pushes Legislation to Streamline Ag Employee Housing

    California ranks last in both housing affordability and availability, compared to the rest of the United States. This is having a major impact on California farm workers who are having to commute long distances to get to work or are otherwise struggling to get by. Watch this brief interview with Michael Miiller from the California Association of Winegrape Growers as they push for legislative support to streamline the permitting process for on-farm ag employee housing. Read more about it in the May issue of American Vineyard Magazine.

  • California Dairy Innovation Center Announces Schedule of Training Opportunities

    The California Dairy Innovation Center (CDIC) will be hosting Spring and Summer training programs for processors, producers, dairy industry professionals, entrepreneurs, educators, and students as well as health professionals. The courses, which have no pre-requisites, will be held at a variety of California locations and are open to all participants.

    The schedule of courses includes:

    Dairy Foods Technology 101 will take place May 30, 2024, in Novato, Calif. This course is a free educational event open to all California dairy processors and end-users, dairy entrepreneurs, producers, faculty and students in food science, agribusiness, and related fields, as well as qualified suppliers to the industry. It is ideal for individuals who are early in their careers in dairy products processing, entrepreneurs, and employees in production, operations, management, sales and marketing, research and development, and quality assurance roles within the industry.

    This course aims to educate attendees on the intricate processes behind dairy products creation, from the fundamentals of milk production to key unit operations for fluid milk, cream, butter, cheese, cultured products and concentrated or dried dairy products, as well as sensory science and food safety. Led by industry experts, participants can expect to learn about the science involved in turning dairy milk into classic as well as innovative dairy products, gain a solid understanding of processes and the importance of these steps to ensure quality and safety. Attendees will have the chance to engage in interactive demonstrations, ask questions, and network with fellow participants who share their passion for dairy.

    No pre-requisites are required. To receive a detailed program, information on area hotels, and to register, send name (or that of any participating employees), title(s), company name, phone number and email(s) to vlagrange@cmab.net or nvanbuskirk@cmab.net by May 25th. Full program details about the workshop can also be found on the CDIC website at cdic.net.

    Yogurts, Fermented Milks and Probiotic Dairy Products, which will take place June 20-21, 2024, at UC Davis is a collaboration between the CDIC, UC Davis, Dairy Council of California, and the California Dairy Research Foundation. During the course, attendees will learn from leading experts who possess extensive experience and expertise in dairy science, nutrition, and food innovation. This course will not only cover the fundamentals of processing but will also highlight the latest nutrition research and product innovations shaping the sector, market trends and opportunities.

    During the course, attendees can expect to delve into such topics as:

    • Latest research on the nutritional benefits of probiotics and fermented milk products.
    • Market trends, types of fermented milks and market opportunities for California processors.
    • Fundamental principles of milk fermentation and yogurt production.
    • Innovations in processing technologies and product development, including lactose-free, clean label and reduced sugar products.

    The course is designed for dairy industry professionals, dietitians and nutritionists, food scientists, researchers, educators, and individuals interested in expanding their understanding of fermented dairy products. With a blend of lectures, hands-on demonstrations, and lab tours on campus, participants will gain practical insights and valuable knowledge that can be applied in both academic and industry settings. The event is modular, and registration covers all three sessions, meals and refreshments, and a networking reception. For more information, please contactvlagrange@cmab.net or nvanbuskirk@cmab.net.

    There are no pre-requisites required. Registration (free for health professionals) and additional information can be found at https://www.eventbrite.com.au/e/short-course-yogurt-fermented-milks-and-probiotic-dairy-products-tickets-867978094847.

    Save the Date:

    Advanced Cheesemaking: July 16-17. This two-day practical, hands-on course will take place at the Dairy Products Technology Center, Cal Poly, San Luis Obispo.

    Registration: https://dairy.calpoly.edu/short-course-symposia

    2nd Annual Innovation Workshop & State of the Industry: September 12, at Fresno State.

    Registration: www.cdic.net

    Hispanic, Italian and Mediterranean Cheeses: October 8-9. This practical course will feature international cheese varietals and will take place at the Dairy Products Technology Center, Cal Poly, San Luis Obispo.

    Registration: https://dairy.calpoly.edu/short-course-symposia

    Short course and conference programs are co-organized with California Milk Advisory Board’s CDIC, with partial funding and contributions from Dairy Management Inc., the USDA’s Pacific Coast Coalition Dairy Business Innovation Initiative (hosted by Fresno State) and CMAB. Programs are subject to change. For more info about the CDIC and its educational opportunities, contact vlagrange@cmab.net.

    About the California Dairy Innovation Center

    The California Dairy Innovation Center (CDIC) coordinates pre-competitive research and educational training in collaboration with industry, check-off programs, and research/academic institutions in support of a common set of innovation and productivity goals. The CDIC is guided by a Steering Committee that includes California Dairies Inc., California Dairy Research Foundation, California Milk Advisory Board, Cal Poly San Luis Obispo, Dairy Management Inc., Fresno State University, Hilmar Cheese, Leprino Foods, and UC Davis. More info at:https://www.cdic.net/

    About Real California Milk/California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.

  • Dairy Council Announces 2024 Let’s Eat Healthy Award Winners

    Dairy Council of California, a leader in nutrition education and advocacy, is proud to announce the winners of its fifth annual Let’s Eat Healthy Award. In support of its cause to elevate the health of children and communities through the pursuit of lifelong healthy eating patterns, the Let’s Eat Healthy Initiative is honoring seven California nutrition champions. The award recognition program is a highlight of the Let’s Eat Healthy Initiative, which brings together educators, health professionals and community leaders to coordinate, collaborate and co-create opportunities for community health.

    “The Let’s Eat Healthy Initiative exemplifies the essential collaboration required to bolster the health of children, families and communities. This year’s leadership award winners are champions making a profound impact by enhancing nutrition education, promoting access to nutritious foods and engaging in farm-to-school initiatives that educate on the vital contributions the California dairy community provides in supplying nutritious, local and sustainable foods,” stated California Department of Food and Agriculture Secretary Karen Ross.

    The 2024 Let’s Eat Healthy Leadership Award winners are:

    • Elk Grove Unified School District Food and Nutrition Services, Elk Grove
    • University of California, Irvine, School of Medicine Early Life Nutrition Research Team: Assistant Professor Dr. Karen Lindsay, Pediatrician Dr. Candice Taylor Lucas and medical student Helen Leka
    • Patrick Kelly, Key Account Manager for School and Food Service, Shehadey Enterprise Solutions
    • Nadine Braunstein, Associate Professor and Dietetic Internship Director, California State University, Sacramento
    • Devinder Kumar, Senior Director of Student Health and Wellness, Wonderful College Prep Academy, Delano
    • Kirsten Criswell, Coordinator, Santa Barbara County School Wellness Council, Santa Barbara
    • Vanessa Mendez, School Counselor, Edison Elementary, San Diego

    Let’s Eat Healthy Legacy Award, In Memory of;

    • Robert Schram, Retired School Food Service Director, Lifetime Member of the California School Nutrition Association

    “We take immense pride in celebrating the recipients of this year’s Let’s Eat Healthy Awards. The impactful efforts of these winners contribute significantly to enhancing nutrition education and promoting access to healthy food across California. Their work creates a positive impact on individuals and communities that will last for years to come,” remarked Amy DeLisio, CEO, Dairy Council of California. “We extend our sincere congratulations to the 2024 Let’s Eat Healthy Award winners and look forward to our continued partnership.”

    To learn more about this year’s Let’s Eat Healthy Award winners, the Let’s Eat Healthy Initiative or how to access free nutrition programs and resources, visit HealthyEating.org and watch the video presentation HERE.

    About Dairy Council of California 
    Dairy Council of California is a nutrition organization working together with champions to elevate the health of children and communities through lifelong healthy eating patterns. Focusing on education, advocacy, dairy agricultural literacy and collaboration, Dairy Council of California advances the health benefits of milk and dairy foods as part of the solution to achieving nutrition security and sustainable food systems. Learn more at DairyCouncilofCA.org.

    About the Let’s Eat Healthy Initiative 
    Launched by Dairy Council of California, Let’s Eat Healthy is an initiative that brings together community leaders and stakeholders with expertise in education, school foodservice, public health, health care and agriculture, inviting these change-makers to elevate the health of children and families through the pursuit of lifelong healthy eating habits. Through coordination and collaboration, Let’s Eat Healthy strives to provide sustainable solutions to champion community health and make healthy, wholesome foods accessible to all. The Let’s Eat Healthy Initiative is driven to provide dynamic educational resources and tools, peer networking, amplification of best practices and the latest in nutrition information, uniting individuals and organizations through shared values. Join the initiative and make a difference at HealthyEating.org.

  • Navigate Animal Welfare Versus Animal Rights at 2024 Summit

    The Animal Agriculture Alliance’s 2024 Stakeholders Summit will feature panelists from Protect the Harvest, American Kennel Club, and CloverLeaf Animal Welfare Systems who will share their experience navigating animal rights activism and how to chart a winning path to continuous improvement in animal welfare – independent of the influence of animal rights extremists. The 2024 event, themed “Ready, Set, Solve! Advancing Animal Agriculture,” is set for May 8-9 in Kansas City, Mo. Register and reserve your hotel room by April 12 to secure discounted rates: https://bit.ly/AAA24.

    Animal rights groups are frequently attempting to force change for farmers, ranchers, processors, and food brands through the lens of animal welfare. In reality, these efforts have little to do with enhancing animal welfare – a scientific concept regarding the physical and mental state of the animal. Instead, animal rights activist organizations are seeking to further their agenda to remove meat, dairy, poultry, eggs, and seafood as options on the menu by driving up production costs and elevating the legal and societal status of animals to have the same basic rights as people. In the session “Protecting Animal Ag’s Place on the Podium: Animal Rights vs. Animal Welfare,” attendees will hear from experts including Protect the Harvest’s Mike Siemens, PhD; American Kennel Club’s Sheila Goffe; and CloverLeaf Animal Welfare Systems’ Jason McAlister as they share their first-hand experiences with navigating activist campaigns, how to work toward continuous improvement in animal welfare, and how to safeguard against upcoming trends in activism.

    “It’s a common tactic for animal rights activist organizations to attempt to blur the lines between animal welfare and animal rights, however, there should be no mistake that their true intentions are much more extreme as they seek to eliminate consumer choice and take away a nutritious food group,” said Abby Kornegay, manager, issues and engagement, Animal Agriculture Alliance. “It’s vital for partners along the food supply chain to be able to differentiate between experts looking to improve animal welfare and extremist groups looking to ‘liberate’ animals and raise their legal status.”

    The annual Summit is a one-of-a-kind conference attended by a diverse group of decision makers, including representatives from farms, ranches, allied industries, food processors, restaurants, grocery stores, legislatures, universities, government agencies, and media.

    Check the Summit website for the most up-to-date information and follow the hashtag #AAA24 for periodic updates about the event on social media. For general questions about the Summit please email summit@animalagalliance.org or call (703) 562-5160.

    Get involved:

    Help spread the word about Summit! If you refer a friend to attend the 2024 Summit who has never attended a previous Summit and they list your name as the person who recommended them when they register for the event, you’ll both be entered in a drawing to win a $100 gift card! Each referral will count as one entry and there is no limit on the number of entries for referrers. The Alliance will give away two $100 gift cards during the Summit – one drawing for referrers and one drawing for those who were referred. All registrations for the in-person event with a referral listed made until online registration closes on May 3 will be entered. Both the referrer and the person referred must be registered to claim the gift card.

    Maximize your brand visibility and impact by becoming a sponsor of the 2024 Summit today! For more information on sponsorship opportunities still available, contact Logan Hall at lhall@animalagalliance.org.

    Donate an item to the 2024 Silent Auction to support the 2024 College Aggies Onlinescholarship program. Previous auction donations have included goods and services such as artwork, quilts, jewelry, craft items, model farm equipment, gift baskets, gift certificates, food and wine, and sporting or entertainment event tickets. Fill out the request form or contact Grace Platte at gplatte@animalagalliance.org with any questions.

    About the Alliance:

    The Alliance safeguards the future of animal agriculture and its value to society by bridging the communication gap between the farm and food communities. We connect key food industry stakeholders to arm them with responses to emerging issues. We engage food chain influencers and promote consumer choice by helping them better understand modern animal agriculture. We protect by exposing those who threaten our nation’s food security with damaging misinformation.

  • Real California Milk Kicks Off 6th Annual Search For Pizza Innovation

    The California Milk Advisory Board (CMAB) has announced the launch of the 2024 Real California Pizza Contest, the sixth annual search for the best pizza recipes using Real California cheese and dairy. The contest, which is open to professional chefs and culinary students throughout the U.S., will award prize money totaling $28,500 for the most innovative uses of cow’s milk cheeses from California. The entry submission period runs from March 18, 2024, through May 17, 2024.

    This year’s contest simplifies submissions into two new categories: Protein and Produce. Protein pizza recipes will highlight meat toppings in combination with Real California Mozzarella and other Real California cheeses. Produce pizza recipes will emphasize the delicious flavors of vegetables and fruits paired with Real California Mozzarella and other Real California cheeses.

    “Each year we bring the best of the best in pizza together to showcase how California cheeses and dairy ingredients – paired with protein, produce or both – are essential tools for pizza flavor and innovation,” said Mike Gallagher, Business and Market Development Consultant for the CMAB. “We look forward to reviewing the submissions that celebrate California’s leading foodservice cheese, Mozzarella, and our many cheese varieties.”

    All entries will be evaluated with the top four recipes in each category selected as finalists. The eight finalists will receive an all-expense paid trip to compete head-to-head at a bake-off event on August 7, 2024, at the Culinary Institute of America at Copia in Napa, Calif.

    During the bake-off event, following the main competition, the eight chefs will compete in a separate Three-Cheese pizza bake-off, where they will be randomly paired and charged with crafting a signature three-cheese pizza selected from the wide array of cheeses made with Real California Milk.

    The winners of the Protein and Produce categories will each receive $7,500, and the pair of winning chefs in the Three-Cheese pizza bake-off will split $7,500. All other finalists will receive $750 each.

    Both competitions will be judged by an esteemed panel of award-winning pizza chefs, including 13-time world pizza champion Tony Gemignani, renowned Italian and pizza chef Glen Cybulski, and 2023 Real California Pizza Contest grand prize winner Bill Crawford of Righteous Slice in Idaho.

    Professional chefs and culinary students can review the contest details, official rules, and submit entries at pizzacontest.realcaliforniamilk.com. This year’s entry form includes pizza name, photograph, and a brief description detailing the recipe concept and use of Real California dairy.

    Chefs can choose from more than 250 varieties and styles of cheeses that feature the Real California Milk seal, which means they are made with sustainably sourced milk from California’s more than 1,100 family dairy farms.

    About Real California Milk/the California Milk Advisory Board
    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

    The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with 100 percent milk from California’s more than 1,100 family dairy farms, using some of the most sustainable dairy practices in the nation.

  • National Sorghum Producers 2024 Yield Contest Open for Entry

    National Sorghum Producers will now accept entries for the 2024 National Sorghum Yield Contest. State and national winners are selected from contestants split into East and West regions for the Irrigated, Dryland No-Till and Dryland Tillage divisions, and one overall winner is selected for Food Grade.

    The entry deadline for the 2024 National Sorghum Yield Contest is November 26, 2024. A complete field of 10 or more continuous acres, planted in the sorghum seed variety named on the entry form, will be designated as the contest field. NSP reminds growers, contestants are no longer required to wait 10 days after entering the contest to harvest. Contestants must harvest and report at least 1.5 continuous acres. Harvest reports will be made available to entered contestants beginning May 1, 2024, and all completed forms must be received at the NSP office no later than December 3, 2024.

    “With improvements to the contest and the continuous evolution of sorghum seed genetics, I’m confident we’re setting the stage for unprecedented achievements in sorghum production,” NSP CEO Tim Lust said. “I encourage growers to join us in this journey toward sustainable excellence and look forward to celebrating the yield accomplishments in the forthcoming growing season.”

    The goal of the National Sorghum Yield Contest is to increase grower yields, transfer knowledge between growers to enhance management and identify sorghum producers who excel in each state and throughout the country. In order to enter, contestants must pay or be an existing member of NSP. More than one member of a family may enroll, but each member must have a separate membership. All entries will be reviewed and divisions will be placed off of yield only. National and state winners will be recognized at the 2025 Commodity Classic in Denver, Colorado.

    To find the entry form, 2024 yield contest rules and more information, interested growers can visit SorghumGrowers.com/yieldcontest or contact NSP directly at 806-749-3478 or yieldcontest@sorghumgrowers.com.

    NSP represents U.S. sorghum producers and serves as the voice of the sorghum industry coast to coast through legislative representation, regulatory representation and education. To learn more about NSP, visit www.sorghumgrowers.com.

  • Understanding Cattle Grazing Personalities May Foster Sustainable Rangelands

    Not all cattle are the same when it comes to grazing. Some like to wander while others prefer to stay close to water and rest areas.

    Recognizing those personality differences could help ranchers select herds that best meet grazing needs on rangelands, leading to better animal health and environmental conditions, according to a new paper from the University of California, Davis, published in the journal Applied Animal Behaviour Science.

    “Cattle can actually be beneficial for the rangelands,” said lead author Maggie Creamer, who recently earned her Ph.D. in animal behavior at UC Davis. “Vegetation in rangelands actually need these kinds of disturbances like grazing.”

    Ranchers can add elements to the rangeland such as water, mineral supplements and fencing to influence where cattle graze, but little research has been done on how those efforts affect individual cows. Considering personalities could save money.

    “If you’re spending all this money to add a management tool in order to change the distribution of your animals, that’s a huge cost to ranchers,” said Creamer. “Thinking about other tools, or selecting certain animals with these grazing traits, might be a better way to optimize the distribution on rangeland rather than spending a bunch of money for something that may ultimately not pan out for all your animals.”

    Effects of grazing

    Livestock graze on an estimated 56 million acres in California, and healthy rangelands host native vegetation and animals, foster nutrient cycling and support carbon sequestration.

    Uneven grazing can degrade water quality, soil health and habitats. Optimizing grazing — including the even spread of cow pies — can improve the ecosystem while also reducing fuel loads for wildfires.

    To better understand individual grazing patterns, researchers went to the UC Sierra Foothill Research and Extension Center in Browns Valley and tracked 50 pregnant Angus and Hereford beef cows fitted with GPS collars.

    The research

    The cattle, which were tracked from June to August over two years, had access to 625 acres of grasslands and treed areas ranging in elevation from 600 to 2,028 feet. In the second year, a new watering site was added at a higher elevation.

    Across the two years, the cows showed consistent and distinct grazing patterns even when water sources changed. Age and stage of pregnancy did not affect patterns, though cattle tended to clump near water and rest sites on hotter days.

    The cows that ventured into higher elevations and farther from watering sites had more variability in their grazing patterns than those that stayed at lower elevations near water. That suggests it may be harder for non-wanderers to adjust to some landscapes.

    “Thinking about the topography of your rangeland and your herd of cows can benefit both the animals and the sustainability of the land,” said Creamer, who next month begins work as a postdoctoral scholar in North Carolina.

    Gauging personalities

    Keying in on personality type may sound difficult, but the researchers also found some clues as to how to pinpoint the wanderers and homebodies. Unlike cattle at feedlots, the breeding cow population, especially on rangelands in California and other western states, live largely “wild” lives and are rarely handled, save for vaccinations and weaning.

    Research due to be published later this year found that paying attention to individual cow reactions during those events can help determine personalities. The cows that appeared more passive during those handling interactions tended to be nomadic.

    “We found that you can maybe predict those hill climbers if you kind of look at how they act when the veterinarian or rancher handle them,” said senior author Kristina Horback, an associate professor in the Department of Animal Science at UC Davis.

    Informing practices

    For ranchers, the findings could be invaluable, said Dan Macon, a livestock and natural resources Cooperative Extension advisor in Placer and Nevada counties for UC Agriculture and Natural Resources.

    “Any time we can improve our understanding of cattle behavior, particularly at the individual level, it can improve how we handle livestock and manage the landscape,” he said.

    Macon said that during the recent drought, it was hard to get cattle into higher country, but if ranchers could have selected the nomads, it may have saved money in terms of ranch labor and other efforts.

    “If you ask a rancher who has been attentive to their cattle over many years, they know the personalities,” Macon said.

    For Creamer and Horback, the research opens new doors into understanding herd behavior and dynamics, one that could be a cheaper alternative to high-tech solutions.

    “Animal science tends to look overlook the mind of the animal when searching for solutions to challenges,” Horback said. “It’s always been a direct line to genetics for immunity or nutrition, but nothing about the mind of the animal. And that’s such a loss. There’s so much we can learn from behavior in the end.”

    The Russell L. Rustici Rangeland and Cattle Research Endowment supported the research. — By Emily C. Dooley, UC Davis 

    Read the paper

  • U.S. Dairy Replacement Heifer Numbers Fall to a 20-Year Low

    The increasing cost of raising heifer calves has prompted a steep decline in dairy replacements. California Dairy Editor Matthew Malcolm recently met with Corey Geiger, Lead Dairy Economist from CoBank, to discuss the impact of these trends and opportunities for dairy producers.  Watch this brief interview, and read more in California Dairy Magazine.

    Please thank this video’s sponsor afimilk for their industry support.