Extension Agriculture Staff Spotlight: Supporting Dairy Producers at the Local Level

May 14, 2026

By Erica Gentry

The UW-Madison Division of Extension provides regionally based educators who bring research-based solutions to local communities.

Jackie McCarville is a great example of that boots-on-the-ground education.

Serving as a Regional Dairy Educator across Grant, Green, Iowa, and Lafayette counties, Jackie works closely with dairy producers and agricultural professionals on a wide range of topics, including dairy nutrition, animal welfare, genetics, and emerging technologies. Her work centers on helping dairy operations succeed today while planning for the future.

Jackie’s approach is supported by both experience and education. She holds a bachelor’s degree in animal science with a dairy emphasis from the University of Wisconsin–Platteville and has worked in the private sector in animal nutrition as well as on dairy farms. In addition to her dairy-focused role, she has also served as an interim Youth Development educator in Iowa County, further strengthening her connection to the communities she serves.

Jackie plays an important role in connecting producers with university research and resources, ensuring the latest information reaches farms in a practical and accessible way. Her commitment to unbiased education is at the core of Extension’s mission.

“The ways in which we help dairy producers is unique,” Jackie explains. “We’re non-biased in the dairy industry—we aren’t trying to promote a specific product. We provide research-based education and tools so producers can make the best decision for their operation.”

Source : wisc.edu

Video: What Does 20 MILLION Hogs a Year Look Like?

?? The Multi-Plant System Processing 20 Million Hogs Annually in the Midwest JBS USA operates multiple large-scale pork processing facilities across the Midwest, including major plants in Iowa, Minnesota, and Indiana. Combined, these facilities have the capacity to process approximately 20 million hogs annually.

Each plant operates high-speed automated slaughter systems capable of processing up to 20,000 head per day, followed by fabrication lines that break carcasses into primals, sub-primals, and case-ready retail products.

Hog procurement is coordinated through electronic marketing platforms that connect regional contract finishing operations and independent producers to plant demand schedules. This digital procurement system allows for steady supply flow and scheduling efficiency across multiple facilities.

Processing plants incorporate comprehensive food safety systems, including pathogen intervention technologies, rapid chilling processes, and integrated cold-chain management. USDA inspection is embedded throughout the harvest and fabrication stages to ensure regulatory compliance and product integrity. Finished pork products — from bulk primals to retail-ready packaged cuts — are distributed through coordinated logistics networks serving domestic and export markets.