The Rural Voice, 2002-01, Page 31feeding systems. He said safety of the
product you're feeding is an
important consideration. While a by -
*product of a food operation will
typically be safe, the primary
objective of the company is get rid of
it so producers should be aware of
the situation.
If you're going to get involved in
by-product feeding you need to have
a consistent supply, he said. You
need a supplier who has large
quantities of the product and who
provides a consistent quality.
Look at the byproduct and
consider how it compares to the price
of corn and soybeans that it will
replace. If you have a silo full of corn
and you're going to replace 35 per
cent of the corn needed in the ration
with a by-product, how will you use
all your corn?
Whey provides the best
quality protein, even better
than skim milk, Klunies
said. It's also easy to handle, though
it may need to be agitated to prevent
settling. The pigs like the taste so
much they'll eat more feed.
Whey from cheese production
should have 6.5 per cent dry matter
content, he said. If it doesn't, it's
from some other process than cheese
making.
He warned that some companies
use a process to concentrate and take
some of the whey protein out of the
liquid, then sell the remaining liquid.
This will have altogether different
properties than whey.
Some of the best benefitg of using
whey may be achieved in nursery
pigs, Clunies said.. In some cases
costs have been pushed down by
$1.50-$2 per pig in the nursery, he
said. An added benefit is a reduction
of 50 per cent in phosphorus in the
manure.
Products like brewers and
distillers residues are more likely to
be used in grower -finisher pigs, he
said.
There's also the capital cost of the
equipment to be considered, Clunies
said. He estimated the cost of adding
one by-product would be $24,000.
The cost of storage tanks has gone up
in the last couple of years, he said. At
a saving of $3 per pig, it would
require 8,333 pigs to repay the cost
of the equipment, he said.0
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JANUARY 2002 27
° A
2002
T___.
Training Courses
Grey & Huron Counties
Training Institute (OATI) is offering the following training
Grey and Huron Counties this winter. (1.800-668-6284)
Sound Feb. 13
- Introductory, $179 - Markdale Jan. 24, 25, 28
- Intermediate, $179 - Markdale Feb. 21. 22, 26
- Advanced, $225 - Hanover Mar. 25, 26, 28
Sound Feb. 27, Mar. 6
$97 - Hanover Feb. 23, Mar. 2
for Bruce,
The Ontario Agricultural
. courses in Bruce,
Bruce & Grey:
> Windows 98, $85 - Owen
> Commodity Marketing
> Commodity Marketing
> Commodity Marketing
> QuickBooks, $165 -Owen
> Intro to Ecological Agriculture,
Registration site for the Bruce -Grey courses is Grey County Agricultural
Services at (519) 986-3756 or email greyaeservices@on.aibn.coru or, for
further information, call Kathy Velocci, (519) 353-4018
Huron: most courses will be held at the Huron Business Centre in Seaforth, 9-4
> Computerized accounting and farm income tax, $75 Jan. 22 & 24 (pm)
> Using the Internet effectively, $115 Feb. 23
QuickBooks Accounting, $200 Feb. 2 & 9
> Commodity Marketing - Intermediate, $175 Jan. 29, 31 & Feb. I
> Commodity Marketing - Advanced, $175 Feb. 25, 27 & Mar. 2
> Commodity Marketing Update, $75 Mar. 1
> Getting ready to run a Bed & Breakfast, $100 Feb. 16
> Opening your gates to Tourism. $90 Mar. 1
> Woodlot Management, $80 Mar. 21
> Intro to Ecological Agriculture, $120 Mar. 21. 22
Registration site for the Huron courses is at (519) 482-7167
(Alison Lobb - leave a message and 1 will call you back promptly) or
email alison.lobb@tcc.on.ca
•
In-house, personalized training again in 2002!
On -Site Computer training, 3 hours of customized material
delivered right in your own home, on your own computer!
Bruce & Grey - Mar. 4,5 & 6, Huron - by appointment - $95.
NOTE: GST will also be charged on registration fees.
JANUARY 2002 27