International Markets Focus Of
Agribusiness Education Program
UNIVERSITY PARK (Centre international agriculture. Goddard Professor of Forestry and
Co.) Navigating the shifting ‘•This year, we’re delving into Environmental Resource Conser
landscape of international agricul- global agricultural issues and pay- vation in Penn State’s School of
ture will be a theme of the second jng more attention to things like Forest Resources,
annual Penn State Agribusiness distribution cycles and logistics, “Our contributing faculty are
Executive Program, May 16-21 at and the difficulty of moving food another strength of the program,”
the University Park campus. through the food chain,” he said. Zoumas said. “They bring knowl-
The week-long intensive man- “A company’s distribution chain edge of cutting-edge, successful
agement seminar, sponsored by and logistics are big issues for techniques that you won’t find in
Penn State’s College of Agricul- agribusiness systems. There’s also any textbook.”
tural Sciences and Smeal College som e confusion surrounding for- Tuition for the 1999 program is
of Business Administration, is in- e jgn trade and other regulatory is- $3,900, which includes the cost of
tended for upper-level executives sues ” instruction, program materials,
and managers in forward-thinking yjj e program uses the Penn textbooks, private room accom
agribusiness companies. While Executive Program's sue- modations at the Nittany Lion Inn,
continuing its instruction in the “team” approach, combin- airport limousine service, all
latest business trends, the program . feedbac k and contributions meals, and use of most Penn State
also will zero in on growth areas tr( f_ ... exercise and recreation facilities,
within the field, according to con- P £ For more information on the
ference coordinated Barry Zou- , . f . , ? n . 111 se ' program or content, contact Jim
mas. Penn State’s Alan R. Ware- MeSoher at (800) 311-6364 or
hime Professor of Agribusiness. nfmrT write t 0 enn State Executive
‘The program integrates mod- h In addition the small class Pro Brams > 11,(5 Smeal Colle g® of
cm business concepts into the Business Administration. The
agricultural arena ways specific to [ftarn - ® Pennsylvania State University,
this particular industry,” he said. p fa . lllt „ •„ ... 310 Business Administration
“We offer instruction in classic b res^cted peters. f ui ‘ din 8’ Pa * k - ff PA
busmess principles while applying Gary Costley" chief executive of- 16J02-3003; or Debra Shoffer
he newer, technology-driven fic J of InU f mational Multifoods Ellis. Conference and Short
techniques in an agribusiness con- c ti Nina Fedoroff> penn Course Office. 306 Agriculture
n •„ . • State’s Willaman Professor of Administration Buildmg Umver-
The seminar will cover topics Life Sdences directQr Qf Slty Park. PA 16802-2601. Ir
such as developmg market oppor- Life Sciences consortium and formation on the program alsc
tunnies and busmess strategy, fin- BiotechnoloEV Center . xim fial can be found on the Work
ancial analysis enhancing opera- Wide Web at
toons, and supply chain effective- Agricultural Service for the u .edu (click on “conferences”}
ness with extra attention. ot - Agriculture; and or http://www.smeal.psu.edu/ps
Zoumas said to the growth area of Glotfelty £ Mauri ’ c K e p.
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Feed Intake Indicates Weaning
WOOSTER, Ohio Ohio
State University scientists are
studying the grain intake of pre
wcaned dairy calves and how it
can be used to better indicate
weaning age.
The greatest risks in calf rearing
occur during the pre-weaning per
iod, when the calf gets most of its
sustenance from mother’s milk.
Maurice Eastridge, associate pro
fessor of animal sciences at Ohio
State, said it’s during this time that
producers see the highest mortali
ty, morbidity and incidence of dis
ease.
Eastridge said if calves are to
get off to a good start, they must
have the necessary colostrum,
properly formulated and fed milk
replacer, vaccinations, and a clean
environment in which to grow.
“It's important that the grain
fed to these calves is palatable,
highly digestible, and that it pos
sesses characteristics that stimu
late rumen development, enhance
rumen volatile fatty acid produc
tion, and minimize bloat,” he said.
Eastridge and colleagues from
Land O’Lakes (formerly Country
mark Cooperative, Inc.), Indiana
polis, have investigated the per
formance of calves fed different
calf starters.
In one dial, a commercial calf
starter was compared to a special
ly formulated calf starter with
higher neutral detergent fiber
(NDF) content. The source of the
additional NDF was from highly
digestible byproducts.
In the second trial, a flavor ad
ditive was included in a commer
cial calf starter to determine if the
flavoring increased grain con
sumption by calves.
In the first study, a group of
calves were fed one of two calf
starters from the time they were
three days old until they reached
about 300 pounds. The two calf
starters varied in the level of fiber
Give Vs A Call!
*We would be pleased to show
some of our completed facilities
Lancaster Farming, Saturday. May 1, 1999-A33
they contained 20.6 percent
versus 36.3 percent NDF. All of
the calves were fed colostrum for
three days, and then milk rcplacer
was fed at 10 percent of body
weight until the calves began to
consume 1.5 pounds of grain per
day. Water was available free
choice throughout the trial.
In the second study, a new
group of calves was fed one of two
calf starters with or without maple
flavoring. These calves entered
the study at birth and began re
ceiving the feed and water free
choice at about three days of age.
Milk replacer was fed at 10 per
cent of body weight at birth. The
calves were weaned when starter
intake was at least 1.5 pounds per
day for two consecutive days.
Eastridge found that grain in
take during the first 49 days after
birth was 2.04 and 2.21 pounds
per day for the calves fed the con
trol and high-fiber calf starters, re
spectively.
The average daily gain for these
calves was 1.07 and 1.31 pounds
per day.
The grain intake for calves in
the second trial was slightly high
er (averaging 2.26 ppd) and no
benefit was observed from using
the maple flavoring.
After analyzing the calves’
average daily gain (ADG) and dai
ly grain consumption, the scient
ists found that calf starters design
ed as total rations are very suc
cessful at achieving optimum
growth by weaning age. A total ra
tion calf starter is a complete mix
ture meaning no hay is needed
in addition to the feed.
It’s important that the calf start
er tastes good to the calves. With
out good palatability, the calves
won’t be inclined to consume the
amounts they need to perform.
Flavoring products may be benefi
cial, but only if the calf starter has
poor palatability to begin with.