"I've worked in beef, poultry and swine, and margins in dairy are quite large, comparatively. We need to employ risk management tools used in other commodities to manage and maintain our margins." (MORE)

Stability of active dry yeast in the rumen revealed at 2011 ADSA
Live active dry yeast is not stable in the rumen, as more than 50% of the supplemented yeast will no longer be available within an hour of supplementation. (VIEW PDF)  

The U.S. cheese market decided about a month ago that the grass is greener. With bags packed, it grabbed some remaining CD's and toothbrush and headed for the hills leaving the international market to stumble behind. Meanwhile, friends and family are left in shock wondering why they did push on together. (VIEW PDF)

Corporate experience makes a mark on a Nevada dairy 

WHO:  Amanda Arata, COO, Rockview Dairies. Also, member of the advisory board for Dairy Herd Management magazine.

WHERE:  Armagosa Valley, Nevada. 90 minutes northwest of fabulous Las Vegas.

ABOUT THE DAIRY:  25,000 cows including 10,000 milking cows and a 5,000-calf ranch. Amanda oversees 180 employees on the dairy.

BACKGROUND:  Grew up on a dairy farm in Oregon. Went to Texas A&M University on a dairy scholarship. Worked in calf nutrition technical service and sales in the western U.S. for Cargill Animal Nutrition and for American Protein.

WHY DAIRY PRODUCTION:  "I wanted to get back to production agriculture and apply the management and leadership principles I learned in the corporate world. I met the dairy owners through my corporate work, and they recruited me to help manage their operations.

"I milked cows growing up but I really liked calves. I enjoyed the complication of calving, developing the rumen, managing the milk aspect and grain aspect of calf development. We raise heifers and bull calves, and I see the calves every day. Our calf death rate has dropped from 5-6% to 1.8-2% due to programs we've implemented. Still, I manage all operational and financial areas of the dairy, so I'm not fixated on calving and shouldn't be."

ON DIAMOND V:  "I first got exposed to Diamond V at Cargill. We valued Diamond V's research and service. We've always fed Diamond V (nutritional fermentation products), especially since our forage is higher fiber with all hay, no silage. We're pleased with Diamond V's research on how it assists with rumen development."

ON THE BUSINESS AND THE FUTURE:  "We have three dairies here and two dairies in Texas and Kansas. We will grow conservatively in all areas. I've worked in beef, poultry and swine, and margins in dairy are quite large, comparatively. We need to employ risk management tools used in other commodities to manage and maintain our margins.

"One example: We house employees in 52 residences on the dairy. We're now buying heating propane in bulk ahead of the winter season to gain a cost advantage. We try to be smarter on the smaller, everyday decisions we make. It's a good time to be in the dairy business. 2012 will be pretty exciting."