2017 WORLD DAIRY EXPO • ALLIANT ENERGY CENTER • MADISON, WISCONSIN, USA • WWW.WORLDDAIRYEXPO.COM • 95.7 FM
Expo Daily Edition Thursday, October 5, 2017
All about the quality
ATTENDEE INFORMATION Wednesday's ATTENDANCE: 13,153 total attendees International attendees: 1,239 from 77 countries
In This Issue: Champion Spotlight of Int'l Junior Jersey Show page 5
Industry Person of the Year page 9
The Word On The Street page 10
One-OnOne with Don Meyer page 14
Champion Spotlight of Int'l Junior Milking Shorthorn Show page 15
Today's highlights: 4 p.m. Happy Hour at The Tanbark, sponsored by Slot Drain Systems 6 p.m. Youth Showmanship held in the Coliseum Find today's full list of events in the Official Program or daily schedule available at information booths around the grounds.
SHOWRING RESULTS Text WDERESULTS to 727-4-WDEXPO for showring results
FLAVORS OF THE DAY Grilled Cheese Pesto Havarti
UW-Madison Cheese Stand next to the Arena Building
ICE CREAM
Blueberry Waffle Cone • Butter Pecan • Pirates Bounty GEA Ice Cream Stand located in the Exhibition Hall
#WDE2017
Producers share tips to putting up superior forage BY JENNIFER COYNE Staff writer
Milk production comes with good genetics and cow management, but also a high-quality feed source. Every year, forage producers from all corners of North America participate in the World Forage Analysis Superbowl in hopes to capture the coveted reputation of a superior forage producer that provides quality feed for dairy animals. “World Dairy Expo emphasizes cows with high milk production. Half of the difference in production is due to the quality of the ration. Our purpose is to show people that quality forages can be produced everywhere,” said Dan Undersander, who is a coordinator for the 34-year-old competition. Within each category of the contest, forages are evaluated on dry matter, crude protein, nonfiberous carbohydrate, neutral detergent fiber (NDF), neutral detergent fiber digestibility (NDFD), relative forage quality (RFQ) and milk per ton. Corn silage, however, is not evaluated for RFQ. “We’ve changed a lot over the years, as far as judging criteria and forage categories, to represent all forages in the industry and provide information that would be beneficial for a dairy farmer to know,” Undersander said. Kendall Guither, John Pounder and David Hinman, veterans to the competition, know a thing or
DAVE SIMPKINS/DAIRY STAR
A display located at the east end of the Arena Building highlights superior forages that producers from around the country have entered into the World Forage Analysis Superbowl. two about putting up superior forages year after year, and they have improved their farming to meet the nutritional needs of the dairy industry. For 20 years, Guither has participated in the World Forage Analysis Superbowl, entering baleage samples from his farm near Walnut, Ill. “I continue participating in the event because it’s a way to compare what we are doing with what others in the industry are doing,” said Guither, who sells his baleage to dairy cow and goat producers in Illinois and neighboring states. While Guither follows a strict protocol for harvesting baleage to its utmost quality, the Illinois farmer has adjusted his management techniques over the years as
he brings home tips from the national contest. “I’ve adjusted the cuttings of the forage and also seed type, focusing on higher fall dormancy rated seeds to extend my growing season,” said Guither, who is able to harvest up to seven cuttings each year. Likewise, while baling, Guither applies an inoculant to enhance the fermentation process. “Any wet feed ends in ‘age,’ whether its silage, haylage or baleage. But, if not handled correctly, it’s ‘failage’ or ‘garbage,’” Guither said. “You need to be willing to learn about microbiology when managing a wet feed because there are certain times a mistake can be less forgiving than when making dry hay.” Pounder typically produces
baleage, but he is most known for his award-winning organic hay. “The competition is always very stiff,” Pounder said. “It’s very difficult to compete with those from the Western states … You have to put up excellent hay to even make the top five in any hay category.” Pounder runs a beef cattle operation on his organic farm near Delavan, Wis. Since 2009, when Pounder first entered the forage competition, he has continually improved his fields to provide a quality product that dairy farmers need. “It’s really hard and foolish to grow pure alfalfa,” Pounder said. “By adding more grass to our alfalfa, like orchard grass, we’ve
Turn to FORAGE | Page 4
Expo offers international music BY JERRY NELSON Staff writer
The theme “Discover New Dairy Worlds” can be seen throughout World Dairy Expo. From the people you meet on the street, to the iconic globe, to the music of the Showring, pieces of dairy worlds are all around. This includes a bagpipe performance by Sean Michael Dargan and Tom Greenhalgh. The duo led the cattle of the Scottish native breed into the Showring during the International Ayrshire Show on Tuesday for the selection of the Grand Champion Female. “Tom and I have been playing bagpipes together for about 15 years,” Dargan said. “We had played together in different bands over the years and discovered that we both like music that is a little more adventuresome and a bit more challenging. So, we got together and formed a formidable bagpipe team of two.” Dargan began taking music lessons when he was 7 years old and has mastered several instruments. But, bagpipes hold a special place in his heart. “You can hear bagpipes coming for
NINA LINTON PHOTOGRAPHY
A bagpipe performance entertains attendees during the International Ayrhsire Show each year. miles,” Dargan said. “Bagpipes are a fun and unique instrument. They are also one of the few musical instruments that has been classified as a weapon of war.” Greenhalgh and Dargan have a broad
repertoire of tunes that they perform on their bagpipes. “We play the standards such as ‘ScotTurn to BAGPIPERS | Page 3