DeLaval Invites Dairy Producers and Industry to the Farm, Virtually

BANNOCKBURN, IL – The coronavirus pandemic has shifted the focus of many dairy producers to safeguarding the health of their families and employees and maintaining the biosecurity of their operation. While the restriction of outside visitors has temporarily closed the door on traditional dairy tours, it has opened another avenue for information sharing and engagement.

 

DeLaval is pioneering, yet again, a new way to connect with dairy producers using video and web-based “live” presentation tools. Launched earlier this spring, the company’s Virtual Dairy Tour Program delivers a farm-to-screen experience to dairy producers interested in benchmarking with other farms and discovering new ways to achieve their goals. The tours are open for all, but attendees are asked to pre-register.

 

“At DeLaval, we have always taken pride in our tour program,” says Gavin Strang, Market Development Director for DeLaval in North America. “From our experience, we know that producers value the ability to see, touch and ask questions about the technology that other producers have chosen for their own dairies. This firsthand perspective adds valuable credibility to our solutions, but it also enables a dialogue that you can’t get from a website, a brochure or a social media post. That invaluable experience is what we’re hoping to replicate with these virtual tours.”

 

DeLaval has hosted several virtual tours since May and plans to continue offering new tours once or twice per month through the end of the year. Each tour features a pre-recorded video walk-thru, a live presentation of the farm’s milking technology showcasing the farm owner’s experience, and ample time for attendees to ask questions.

 

“The goal is to offer a little something for everyone—truly showing how diverse our solutions and capabilities really are,” Strang adds. “We have toured a dairy in California currently converting its entire 800-cow herd to VMS robots, and we’ve also featured customers milking conventionally with our PR3100HD rotary and latest conventional parlour, the Parallel Parlor P500.”

 

Producers are invited to register for an upcoming virtual tour or view videos from previous tours.

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.