Nikki Shows a Cow at the Fair –

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Nikki Shows a Cow at the Fair
BLOOMSBURG, Pa. — There are more than 1,400 livestock animals at the Bloomsburg Fair. Most of them are here to be judged on their looks, personality, posture, and more. The people who handle these animals in the show arenas have a lot of practice.

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New Dairy Products in the Spotlight – Dairy Herd Management

With a dizzying array of new offerings coming to supermarket shelves and food service distribution centers each year, keeping tabs on what’s hot and what’s not in the dairy products industry can be daunting. Scoping out results in the World Dairy Expo (WDE) Championship Dairy Product Contest, can give you insight to the latest dairy food trends.

The brainchild of Brad Legreid, executive director of the Wisconsin Dairy Products Association (WDPA), the contest has witnessed explosive growth since its launch in 2003. That year, there were 100 entries in just six categories. Last year, the contest attracted 1,489 entries in 79 categories, with products ranging from fl uid milk, butter and cheese to sour cream, yogurt, whey and ice cream. “It’s been phenomenal,” Legreid says. “And we’re not done growing yet. There are still companies out there that haven’t been involved. They’re just learning about the contest.”


For individual product categories, ice cream stands out as a major up-and-comer. “When we first started, we only had two ice cream classes: one for chocolate and one for vanilla,” Legreid notes. “Now, we have 16 classes for products like ice cream sandwiches, gelato, ice cream made with caramel and nuts and more. Some of the new flavors we saw this past year were strawberry rhubarb cobbler, black raspberry chocolate crunch, banana saucer, black licorice with beer and goat cheese diamond honey.”

“Grade-A is another growth category. Sour cream, dips, yogurt and food drinks like smoothies are becoming more popular,” he says. “And we’ve seen a bump in whey products as it becomes a more popular ingredient in sports nutrition drinks.”

More traditional categories haven’t been left behind. Where product lines in fluid milk were once limited to primarily white and chocolate products, the contest now has 15 categories. “We have cappuccino, chocolate and peanut butter milk, root beer milk, banana milk and salted caramel milk,” Legreid says. “With cheeses, we’re seeing products like Transylvania cow cheese with red wine, spicy pimento cheese and blended cheese with apricots. There are some really unique fl avors out there.”

For participating companies, the opportunity to have newer products evaluated by a pool of 50 top-fl ight judges from throughout the U.S. is a major reason for entering the contest. “There’s a $50 registration fee for each product entered,” Legreid explains.

“In return, the company gets comments and scoring about their products from some of the best sensory evaluators in the country. It helps them determine whether or not they want to take a product to market. It’s a way to conduct research and development.”


Debbie Crave, vice-president of Crave Brothers Farmstead Cheese in Waterloo, Wis., agrees with Legreid’s assessment. Her company, a companion enterprise to her family’s 2,000-cow dairy, has been entering the contest since it fi rst started, capturing numerous awards. “Judges’ comments help us know that a new product like our Chocolate Mascarpone pie filling (which captured a second-place award in the 2017 contest) is really good,” she says. “We’ve served this product as a chocolate pie recipe on many of our buyer tours and they always say they love it. But it’s really good to know what the technical people (contest judges) have to say.”

Companies can also leverage doing well in the contest in their advertising/marketing programs. Along with taking first- and second- place awards for fresh mozzarella products in last year’s WDE contest, Crave Brothers also captured honors in several other high-profile, national award programs. “We did an advertising campaign to promote our winnings in some retail cheese publications,” Crave says. “It’s a testimony to our quality and our craftsmanship. It also gives us a better idea of how we stack up against our competition.”

Like Crave Brothers, Pine River Pre-Pack Inc., a family-owned manufacturer of gourmet cold packs and cheese spreads located in Newton, Wis., has a long track-record of participating in the contest, racking up numerous awards for a variety of products. The company’s Swiss and Almond, a blend of Wisconsin Grade A, aged cheddar and swiss cheese and sliced almonds, has won six blue ribbons in the contest since 2006.

“It’s always nice to have a judge give us feedback about our spreads and see how they rank against our competitors,” says Mary Lindemann, who co-owns the company along with her husband, Phil. “We also get a chance to network at the contest awards banquet and auction (held on Tuesday night of Expo).”


Contest wins make for good postings on social media platforms like Instagram, Facebook and Twitter. “We can reach so many people, and they can comment back,” Lindemann says. “It’s always gratifying to see the ‘congratulations’ or ‘thumbs up symbol’ or to read comments like ‘We agree with the judges. Pine River’s spreads are the best.’

Sometimes when we announce the wins on our online store, customers will buy the winner, even if they’ve never ordered it before. We also send a press release to distributors letting them know about the awards, so they can run promos or put up signage.”

WDPA’s Legreid expects the contest to continue growing, paralleling growth in the dairy products industry. “Up to this point, most of the entries have been from companies in North America,” he says. “Now, we’re starting to see interest from international companies as well. We’ve had cheese from Scotland and Ireland and butter from Australia. Who knows where it will lead.”

As a trend likely to shape the contest moving forward, Legreid points to a change in consumer perception about the role fat plays in human nutrition. “Now things are changing. There’s more and more research, based on 20, 30 and 40 years of studies, showing that not only is fat okay, it’s actually good for you,” he says. “That’s going to lead to more whole-fat dairy products on the supermarket shelves and more entries for those products in the contest.”

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GAA players and physios turn to cow medicine to ease aching limbs –

GAA players taking part in the TG4 Underdogs series are also using the cream to soothe their limbs during their gruelling training schedule.(stock picture)
GAA players taking part in the TG4 Underdogs series are also using the cream to soothe their limbs during their gruelling training schedule.(stock picture)

Claire Fox

GAA players and physiotherapists are among a growing number of people turning to a humble veterinary product which is being hailed for its medicinal applications in humans.

Uddermint, which is traditionally used by dairy farmers to soothe the udders of cows suffering from mastitis, is being used by people to treat everything from sore muscles to chest and sinus infections.

Tipperary-based vet Eamon O’Connell said the cream doesn’t contain any “magical miracle veterinary ingredient” but is aware of farmers and non-farmers who swear by its healing qualities.

“From looking at the bottle it just contains liniment and peppermint oil. I know lots of dairy farmers who swear by it to treat the cow’s quarters for mastitis. They say it heats up the body  and gets the blood flowing,” said Eamon.“There’s a guy we know who does cross-fit training and he uses it for his limbs. I know

people use it for chest infections as well. It’s like VapoRub, it clears and opens up the sinuses.”

A spokesperson for Cleanline Farm Services in Tipperary town said they have been stocking the product for around 20 years and that customers from all walks of life come in to purchase Uddermint.

“It’s mostly dairy farmers who come in to buy it, but we get lots of physiotherapists and people with arthritis coming in to purchase it — and dog owners looking to treat their pets sore limbs.  It’s been in the country for 20 years, but has really kicked off the last few years,” he said.


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1 Dead in Car Crash With Cow – KVEO-TV

WESLACO, Texas – Texas DPS officials say a traffic accident near Alton, involving a cow, claimed the life of a Mission resident.

The accident happened just before 10:00 p.m. on 8-mile line and FM 2993 just north of Alton. Preliminary investigation shows three people in a silver Dodge Stratus were traveling on FM 2993 when they struck a cow in the road.

32-year-old Juan Antonio Garcia Lopez from Mission was a front seat passenger in the car and died at the scene. The driver was transported to an area hospital in stable condition. Texas DPS says the investigation into the crash is ongoing.

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Not Just Gaumutra, You Can Now Buy Cow Dung Face Packs On Amazon! – India Times

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Mad Cow's 'Family' falls short of the royal treatment – Orlando Sentinel

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Cows are happier setting their own schedules, too – Quartz

Cows don’t normally get a say in how they spend their days. The first milking often comes at dawn, where they form a cow conga line to their milking stations. Then comes feeding, then resting, then more milking (and perhaps a wander in the pasture, if they’re allowed to graze in open fields at all). Commercial farming operations repeat this cycle two to three times a day, with each cow having to abide by the farmers’ schedules, not their own.

But what happens when you leave it up to the cow to decide how often she wants to be milked, and whether she feels like eating, drinking, or simply relaxing?

Aðalsteinn Hallgrímsson and his brother Gardar own a dairy farm in northern Iceland, just outside the city of Akureyri. They know the answers to those questions—and others you’d never to think to ask—thanks to the robots they’ve installed in their barn.

In 2007, the Hallgrímssons rebuilt their barn from the ground up, spending kr160 million ($1.46 million) on technologies such as milking robots, an automatic feeding system, and cleaning robots. The investment quickly paid off, says Aðalsteinn’s son, Einar örn Aðalsteinnson. Within a year, their 80 cows were producing 30% more milk and the rate of infections had plummeted, cutting the farm’s veterinarian bills from kr2 million a year to under kr0.5 million.

Their success was because of one simple factor: The cows are much happier now.

When one of their cows wants to be milked, she walks to the center of the barn to one of the three self-milking Lely machines. She enters the machine—a gated, cow-size booth—and first has her teats inspected and cleaned. Next, the robot attaches its equipment to extract her milk while the cow chows down on some cow candy: tasty corn pellets supplemented with various vitamins and minerals. The whole process takes 10 minutes or less.

The door to the barn is left open unless the weather is bad, leaving the cows free to wander outside to graze in the pasture. If they’d rather, they can relax on their 2-inch-thick foam mattresses, which are lined up in a tidy row along one side of the barn. There’s a massage machine when they want to scratch that itch on their back, and fresh grass or hay is always available, delivered via an automatic feeding system. Robots scurry around cleaning the barn, with cow poop dispatched through slats in the floor to be automatically gathered as manure for the farm. An AC system, controlled by a weather station on the roof, automatically opens and closes the windows, ensuring fresh air (which is very important to the operation, says Einar). Another computer-commanded machine feeds milk to the baby calves.

The Hallgrímsson farm wasn’t the first to automate—computerized systems have been sold commercially since the early 1990s. But it was the first farm to install all this technology in one place, says Einar. Western Europe has led the way in adopting automatic milking systems, which have been slow to penetrate the US market. This is in part because herd sizes in North America typically number in the thousands, which makes the cost prohibitive.

As word of the farm’s robots spread, visitors started showing up to see the Icelandic cow shed. To accommodate the foot traffic, in 2011 Einar and his wife, Sesselja, decided to take the plunge together and open a restaurant.

Kaffi Kú, (literally Cafe Cow) is partly suspended above the barn with floor-to-ceiling windows offering aerial views of the cows. It specializes in dishes created with the farm’s products—such as beef goulash and burgers, and hot chocolate and pastries made using the cows’ milk—which provides the farm with another revenue stream.

All that equipment gathers reams of data on each cow—what time they were milked, the quality of milk from each teet, what vitamins or minerals they’re missing, how much milk they’re producing—arming their owners with a lot more intel on their herd. Einar says this allows them to get to know their cows far better.

“People always joke that farmers with this technology can go on vacation, but it’s more time consuming, not less,” he says. “The difference is that the farmers can spend all their time taking care of the animals. The job changes. It’s easier, and it’s a lot more fun.”

The cows have more fun, too. “They’re not tied up in the same stall for months on end. They interact with each other, have friends, a clear pecking order. You get to know their personalities and behavior.”

The robots’ success does mean there are fewer jobs for farmers. Einar estimates their current herd size of 150 would have required six farmhands before, but now needs only two.

So what are the answers to some of those original questions? In case you’re wondering, these cows like to be milked four times most days, versus the two times you see on typical farms. Oh, and they all have names. “It’s an old tradition,” says Einar, “but we’re having to dig deep now that the herd’s gotten so big.”

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Beef Cow Left Bobbing in Hurricane Florence Floodwaters Pulled to Safety and Given a Dry Home –

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Uttarakhand Min: Cow Not Only Inhales Oxygen But Exhales It, Give It 'Mother Of Nation' Status – India Times

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Cow-dung soap, cow-urine shampoo to be sold on Amazon, but Patanjali is not the seller! – Business Today

A Rashtriya Swayamsevak Sangh- (RSS) backed centre is bringing a menu of natural cosmetics and medicinal products to Amazon. The centre, Deen Dayal Dham that’s backed by the RSS in Mathura is bringing consumers products like cow-dung soap and other items suffused with cow urine, Modi and Yogi kurtas and more. Initially, Deen Dayal Dham will sell around 30 personal care and therapeutic products online. It will also sell the digestive, Kamdhenu Ark, as well as apparel.

Arun Kumar, RSS spokesperson said that the Dham sells personal and medicinal products of over Rs 1 lakh and Rs 3 lakh worth of apparel every year. Kumar said that the purpose of selling the products online is to generate employment for locals and make them financially independent. If the online endeavour is a success then production and jobs will increase.

Manish Gupta, Deputy Secretary of the Dham told Times of India that products of their Kamdhenu line that have cow urine as its primary ingredient, as well as kurtas and khadi products will be on offer on Amazon. Other products, besides the Kamdhenu Ark that is made from cow urine and aniseed or saunf, includes shampoos, face packs, toothpaste, Ghanvati which is a tonic containing pepper, Kamdhenu Madhunashak Chur for diabetes and obesity and Shoolhar oil for sprains and arthritis.

Gupta clarified that cow urine and dung are the bases for the soaps, face packs and incense sticks and no synthetic ingredients are used.

With as few as 10 workers and as many as 90 calves, the Dham’s Deen Dayal Kamdhenu Gaushala Pharmacy that makes these products, works on a small scale at present. Although most of the products are only sold at RSS camps or the Dham, they are sold out much before the end of the year, as mentioned in the daily.

The Dham expects the demand for these products to increase. All of the Dham’s products are priced between Rs 10 and Rs 230. The Modi and Yogi kurtas are priced at Rs 220 apiece. While the Yogi kurtas are available in saffron colour only, Modi kurtas are available in different colours and are longer than the Yogi ones.

These kurtas, along with jackets, pyjamas and white shirts are made by the tailoring centre, an operation with 50 workers, mostly women who make Rs 120 per day.

However, the Dham is not the only manufacturer to offer cow urine and cow dung items. Baba Ramdev’s Patanjali Ayurved offers multiple products including Godhan Ark, Sanjivani Vati, Panchgavya Soap, Kayakalp Oil and Shudhi Phenyl that contain cow urine.

(Edited by Anwesha Madhukalya)

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