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Is Your Pasture Ready for You to Be Done Feeding Hay?

It’s that time of year again. The grass has been growing and turning the fields green, and livestock are beginning to show more interest in it than their hay. I think it’s safe to say most of us, if not all, are  more than ready to be done feeding hay. In many areas, spring weather is running just a little bit ahead of normal—not dramatically, but enough to get our attention.

What’s a little different this year is how variable the weather has been. We’ve had some warmer-than-normal stretches followed by temperatures dropping back close to freezing. That kind of back-and-forth can be hard on plants. Many people have already seen it with flowers that pushed early and then got burned back and some forage species have experienced the same thing. Conditions can vary quite a bit from one farm to the next and even from field to field, so it is important to base management decisions on what you are seeing on your farm.

In some areas, forages are ahead of schedule, and in some cases quite a bit. They have been able to start collecting solar energy earlier, but those temperature swings and a couple of freezes have taken a toll.  That stress may cause some plants to move toward reproductive stages earlier than normal.

Early growth may look good from a distance, but some of it has already been stressed.  Add moisture conditions that are running anywhere from average to slightly on the dry side and it’s a combination that should give us pause.  There is green grass, and both you and the livestock are eager to utilize it, but there is value in waiting.

Source : osu.edu

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Food Inflation and Pork Demand - Dr. Sylvain Charlebois

Video: Food Inflation and Pork Demand - Dr. Sylvain Charlebois


In this episode of The Swine it Podcast Show Canada, Dr. Sylvain Charlebois, Professor and Director of the Agri-Food Analytics Lab at Dalhousie University, discusses how food inflation is reshaping Canadian protein demand. He explains why pork remains competitively priced, consumer behavior, and why transparency, AI-assisted shopping, and protein demand will matter in the years ahead. Listen now on all major platforms!

"The potential of pork is there. We just need to see the product assume that role and take it away because all the elements are there."

Meet the guest: Dr. Sylvain Charlebois is a Professor in Dalhousie University's Faculty of Management and Director of the Agri-Food Analytics Lab. His research focuses on food distribution, food policy, food safety, food security, and traceability. Dr. Charlebois has written four books and more than 500 peer-reviewed and scientific articles. He holds a BComm from the Royal Military College, an MBA from UQAM, and a DBA from the University of Sherbrooke. Learn more from Dr. Sylvain Charlebois on The Swine it Podcast Show Canada, available on all major platforms.