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A fond memory from my childhood is of my mother at the dining table in the morning, enjoying her cup of black coffee as she doled out five dog biscuits to our little button-eyed, poodle-cross dog, Jack. For meals, Jack gobbled up his canned dog food, but his breakfast time treats were dog biscuits. There must have been some balance in the diet my mother provided to her doting dog; he traveled with our family to two continents and across seven states, living a happy and bouncy 15 years.  Mom and Jack have both been gone for a long time, but in recognition of National Dog Biscuit Day, I looked into the history of dog biscuits and the role they play in a modern dog diet.

For the U.S. beef industry, Valentine’s Day marks heavy activity with regard to spring calving season.  Somewhat following nature’s season for birth of prey animals (think deer, elk and wild sheep), cattle producers often manage their cow herds so that calves are born about 70 days prior to some of the best grazing conditions of the year. A cow’s milk production usually peaks about that same time. During peak milk production, her nutritional demands are also greatest. Thus, spring calving season often affords the most abundant nutritional resources at a time when the cow’s nutritional needs are highest for many parts of our great nation. 

Before we sit down to give thanks and fill our plates, let’s take a look at the dinner table. We all know what we like to eat for Thanksgiving (turkey of course!), but what are the turkeys eating? The feed industry plays a very important role in ensuring turkeys (and down the line, you!) are fed safe and nutritious food.

Let’s talk about genetically modified organisms (GMOs) and animal feed. Unless you have been living under a rock, you probably have heard of GMOs in some capacity and have heard many misconceptions about them. Is GMO food some kind of Frankenfood? Are they safe? Will they make me sick? (No, yes and no, for the record). GMOs serve a very important purpose in the animal feed industry – providing reliable, nutritious and affordable ingredients to make animal feed.

Being born and raised in Wisconsin, you can bet that I’ve had my fair share of cheese. Even now, living in Arlington, Va., I still put cheese on almost everything. So, when National Cheese Month comes around in October, I get very excited. In fact, I was in Wisconsin last week to visit several American Feed Industry Association members and had a few squeaky cheese curds (along with a brat and a beer).

Formulating diets for livestock and pets is no easy feat. What many people don’t know is that the making of animal food is a very scientific and specialized process. I had the opportunity to speak with Kate Jackson, Ph.D., and Trevor Faber, Ph.D., of Trouw Nutrition, on what goes into animal food and why.

My youngest son once told the sponsor at a meeting I was speaking at that he shouldn’t let me start talking about cows, because I’d never shut up. Surely that’s a bit of an overstatement! But I do have to admit - I can get pretty passionate about the science and application of ruminant nutrition. When I have a strong message that can benefit both cattle and the people involved in raising them, I love communicating it. 

Welcome to AFIA’s twist on “How It’s Made,” featuring animal food! Like many of the products made on the popular TV show, the making of animal feed is a multifaceted and methodical process.