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Tillage Experiment Attracts Attention

An attempt to sign up farmers for a large strip tillage trial drew a lot of a attention today with more than a hundred people watched the equipment at work.

Ken Nixon is already convinced that only disturbing narrow strips of the soil where the seeds go is a better method.

“As a tillage system we love it, it’s the only tillage instrument we own, we don’t have a plough, a cultivator, or disc and we are quite happy,” he says.

“I think we have to reduce our passes over the field as much as we can and get our soil back in good shape,” says farmer Hector Van Damme who is already using conservation tillage would consider strip tillage.

The farm service company Southwest Ag Partners wants to sign up more than a hundred farmers to test the system and be sure they understand it.

Those taking part in the experiment hope it will be better for the land and produce equal or better crops while reducing the amount of run-off.

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Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

Video: Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

In today’s pork industry, producers are under increasing pressure to do more with fewer inputs—while maintaining performance, improving animal health, and meeting sustainability expectations.

we sit down with Sylvain David and Scott Preston from Olmix to explore how seaweed-based solutions are emerging as a foundational tool in modern swine nutrition.

Rather than acting as simple alternatives, these solutions are designed to support gut health, immune resilience, and overall system consistency—especially during key stress periods like weaning, feed transitions, and disease challenges.

The conversation dives into:

• What seaweed-based solutions actually are and how they work

• Why consistency and standardization matter in “natural” products

• How gut health connects to immune function and performance

• Where producers are seeing real-world impact today

• The role of natural solutions in the future of sustainable pork production