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  1. Cost of Nutrients in Feedstuffs

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-5-issue-2/cost-nutrients-feedstuffs

    Dr. Normand St-Pierre From feeds to nutrients In appearance, dairy cows are feed converters. They ingest feeds and produce milk. But, we know that the amount of milk produced per unit of feed ingested is not constant across all feedstuffs. This is because ...

  2. Are Your Cows Hot Yet?

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-5-issue-2/are-your-cows-hot-yet

    Dr. Normand St-Pierre and Ms. Dianne Shoemaker Did you know that, on an average, Ohio gets two days of heat stress in the month of April and ten days during the month of May? Thus, you shouldn't wait to start planning and implementing a heat abatemen ...

  3. Ohio Dairy Industry Forum (ODIF) Hosts Trade Discussion

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-5-issue-2/ohio-dairy-industry-forum-odif-hosts-trade-discussion

    Mr. Tim Demland On February 11th, several Ohio dairy stakeholders attended ODIF's quarterly business meeting and trade discussion, with the following special guests: National Milk Producers Federation (NMPF) Trade Specialist, Jaime Castenada; Ohio De ...

  4. Dairy Farm Labor

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-5-issue-2/dairy-farm-labor

    Mr. Robert Fleming About a year ago, I wrote: "Several trends are quite clear in the broad area of farm management. More farms are using hired labor, family or non-family, regularly to accomplish their goals. Farm labor laws, while still retaining so ...

  5. Risk Management Education

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-5-issue-2/risk-management-education

    Mr. Robert Fleming Milk producers and the milk industry are faced with a new management challenge- managing their risk due to volatile milk prices. Understanding the complex milk marketing area requires effort and dedication but does offer substantial ret ...

  6. Cost of Nutrients: Ohio, May 2003,

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-5-issue-3/cost-nutrients-ohio-may-2003

    Dr. Normand St-Pierre, Dairy Specialist, Ohio State University  The cost of major nutrients remains high. The average cost per megacalorie (Mcal) of net energy lactation (NEL) has steadily gone up over the last 6 to 8 months. As of May 2003, NEL was costi ...

  7. Are Ohio Dairy Farmers Satisfied With Local Suppliers?

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-5-issue-3/are-ohio-dairy-farmers-satisfied-local-suppliers

    Dr. Brian Roe, Livestock Economics Specialist, Ohio State University  The face of dairy farming in Ohio is changing. The structure of dairy farming has evolved immensely in the past few years with regard to technology, size of operation, and the geographi ...

  8. Estimating Alfalfa Neutral Detergent Fiber in the Field

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-5-issue-3/estimating-alfalfa-neutral-detergent-fiber-field

    Dr. Mark Sulc, Forage Specialist, Ohio State University  First harvest of alfalfa is fast approaching. Timely cutting is critical for obtaining high quality forage. For lactating dairy cows, the optimal range for neutral detergent fiber (NDF) of alfalfa i ...

  9. Fertility Management of Meadows and Pastures

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-5-issue-3/fertility-management-meadows-and-pastures

    Mr. Tom Noyes, Dairy Extension Agent, Wayne County  With milk prices at record lows, dairy producers look for ways to cut costs and one possibility would be not applying fertilizer to pastures and other forages. Is this a wise decision? Well, that depends ...

  10. Heat Stress- Where Do You Start?

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-5-issue-3/heat-stress-where-do-you-start

    Dr. Normand St-Pierre, Dairy Specialist, Ohio State University  In an average year, heat stress costs $19.0 to $33.5 million to Ohio's dairy industry, or $70 to $125/cow/year. That's a lot of money being left on the table, especially in these ti ...

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