Clarice Owens

The rise of robotic weed control is a testament to the power of innovation in agriculture. It's inspiring to see companies like Greenfield and Aigen Robotics leading the charge towards more sustainable farming practices. By replacing harmful chemicals with precise, battery-powered robots, we're not only protecting farmer health but also safeguarding our environment. This is a prime example of how technology can be a catalyst for positive change. I believe that testing new alternatives is crucial for progress. We need to continue exploring and investing in technologies that promote sustainable agriculture. Let's encourage more collaboration between farmers, researchers, and tech companies to develop even more innovative solutions. #sustainableagriculture #agtech #innovation #robotics #farmerhealth #environment https://lnkd.in/gWiPzfYD

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The "evolutionary" response to ruminal fermentation and high dCO₂ concentrations. The constant exposure of ruminants to high and fluctuating dCO₂ concentrations sheds light on some of their remarkable physiological adaptations, as I highlighted them in my website. https://lnkd.in/eX4i4fx9 So it seems that the development of fermentative stomachs and exposure to high dCO2 environments in artiodactyls (even-toed ungulates) likely played a crucial role in their evolutionary success and their ability to colonize diverse habitats, ranging from arid deserts and high altitudes (Tylopoda) to riverbanks (Hippopotamidae) and even the sea (Cetacea). Do you agree, and are there any additional adaptations you might consider? #animalhealth #animalnutrition #animalscience #ruminants #veterinary #co2 #precisionagriculture #veterinarymedicine #science #dairyfarming #evolution #artiodactyla

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Spirulina is a type of blue-green algae that grows naturally in mineral-rich alkaline lakes, but most commercial spirulina is grown in controlled environments to ensure purity and maximize production. Here's an overview of how spirulina is cultivated and processed: Cultivation 1. Setting Up Cultivation Systems: - Spirulina is typically grown in open raceway ponds, which are shallow, recirculating channels in a loop shape that allow the algae to be stirred continuously. - These ponds are equipped with paddle wheels to mix the spirulina culture and ensure even exposure to sunlight. 2. Preparing the Growth Medium: - The growth medium for spirulina consists of water rich in nutrients like carbonates, nitrates, and phosphates, along with trace minerals like iron and magnesium. This provides the essential nutrients for spirulina to grow. 3. Controlling Environmental Conditions: - Spirulina thrives in high pH environments (around 8.5 to 11) and warm temperatures (between 30°C and 35°C). These conditions are maintained to prevent the growth of other organisms and favor spirulina. - The ponds are placed in areas that receive ample sunlight as spirulina requires light for photosynthesis. 4. Inoculation and Growth: - A small amount of spirulina culture from a previous batch is introduced into the prepared pond as an inoculum. - The algae multiply rapidly under optimal conditions, doubling in quantity every 2-5 days. Harvesting 1. Harvest Timing: - Harvesting typically occurs every 3-6 weeks, depending on the growth rate and density of the culture. - The spirulina is harvested when it reaches the desired density to prevent overgrowth, which can lead to nutrient depletion and reduced quality. 2. Harvesting Method: - The spirulina biomass is collected using fine mesh screens or filtration systems that capture the dense, filamentous algae while allowing water to pass through. - The collected biomass is then washed to remove impurities and excess salts. Processing 1. Drying: The harvested spirulina is dried to reduce moisture content and preserve it. Methods include sun drying, spray drying, and freeze-drying. The method chosen affects the final product's quality and nutrient content. 2. Milling: Dried spirulina is often ground into a fine powder, making it easier to package, store, and incorporate into various products like supplements and food items. 3. Packaging: The final step involves packaging the processed spirulina in airtight containers to protect it from moisture and oxidation. Spirulina can be sold as a powder, flakes, or tablets. Quality Control Throughout the cultivation and processing stages, quality control measures are crucial. This includes testing for heavy metals, bacterial contamination, and ensuring the nutritional content meets specific standards. This streamlined approach helps maintain the high nutritional value of spirulina and makes it a popular supplement for health enthusiasts worldwide.

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From cottage cheese to whole milk, find out why dairy foods are back in the spotlight and here to stay in this new article written by Dairy Council of CA CEO Amy DeLisio. #CAdairy #SustainableEating #NutritionScience

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🎈OMRI vs AMS of NOP USDA 🎈 🍂The Organic Materials Review Institute (OMRI)and the Agricultural Marketing Service (AMS) of the National Organic Program (NOP) USDA serve different but complementary roles in the organic certification process.🍂 🔘#OMRI - Role: OMRI is a non-profit organization that reviews and lists input products (like fertilizers, pesticides, and other materials) to ensure they comply with organic standards. - Function: It provides a list of products that are allowed for use in organic production and processing. Products that meet OMRI's criteria can display the "OMRI Listed®" seal. - Scope: #OMRI focuses on inputs used in organic farming and processing, ensuring they meet the standards set by various organic certification programs, including the USDA NOP. 🔘#AMS of NOP USDA - Role: The AMS administers the NOP, which is a federal regulatory program that develops and enforces national standards for organically produced agricultural products. - Function: It accredits certifying agents who certify farms and businesses to the USDA organic standards. The AMS ensures that these certifiers and the operations they certify comply with the national organic standards. - Scope: The NOP covers the entire organic certification process, from production to processing and labeling, ensuring the integrity of the USDA Organic Seal. Key Differences - Focus: OMRI focuses on reviewing and listing input products, while AMS of #NOP #USDA oversees the entire organic certification process. - Certification: OMRI does not certify organic products directly but ensures that inputs meet organic standards. AMS of NOP USDA accredits certifiers who certify organic products and operations. - Scope of Work: OMRI's work is more specialized in reviewing inputs, whereas AMS of NOP USDA has a broader regulatory and enforcement role in the organic industry.

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🍃 Organic System Plan (#OSP) of #NOP #USDA: Definition and Importance 🍃  🍁 The Organic System Plan (OSP) is a comprehensive document required under the USDA’s National Organic Program (NOP). It outlines how an organic operation will comply with the USDA organic regulations. It includes details on farming practices, pest management, input usage, recordkeeping, and more. - 🍂 Importance:   - Compliance Requirement: Essential for gaining and maintaining USDA organic certification.  - Transparency: Provides a clear framework for organic production, ensuring transparency between producers, certifiers, and consumers.  - Operational Efficiency: Helps streamline farm management by providing a structured plan for organic practices.  - Consumer Trust: Reinforces trust in the organic label, assuring customers of strict adherence to organic standards.  - Continuous Improvement: Encourages ongoing evaluation and improvement of organic farming methods for sustainability and regulatory compliance. This ensures that Organil Services’ clients recognize the OSP's role in certification success and consumer confidence. Anil M V, Founder, Organil Services 91 8606551335 #organic #Certification #food #nop #usda #operator #farmers #farm #agriculture #osp #inspection #audit #ics #growers #growersgroup @everyone

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Baked Creamy Shrimp Pasta. Ingredient: 8 oz pasta (I used thin spaghetti) 1 Boursin cheese (you can use 4 oz cream cheese) 1 cup cherry tomatoes 1 lb raw shrimp 3-4 minced garlic 2-3 tbsp olive oil 1 tbsp Italian seasoning Salt and pepper to taste 2 cups chicken or vegetable broth Bake covered at 350F for 15 minutes, uncover and continue to bake for another 15 minutes. Tips: depending on the pasta you use. You may need more broth or have to cook a bit longer Add ons: mushrooms, chopped zucchini or fresh spinach. Garnish with Parmesan or fresh basil.

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I was interviewed by a radio station about HPAI H5N1 this morning. One of the questions raised was regarding the particles of virus found in the milk. To be clear, pasteurization kills pathogenic bacteria and viruses of concern to human health like HPAI H5N1, and any particles found after pasteurization are not viable and therefore are incapable of causing infection and illness. Consumers and dairy farmers can rest assured that mandatory testing and the next steps if an animal is found to be positive will help limit the spread and impact on our dairy industry. The CDC suspects contaminated milk splash could lead to infection between cows in a herd/farm. So, proper cleaning of milking facilities, equipment, and teats is so important. Additionally, inter-state milk shipments require pasteurization of the milk to kill pathogens like the highly pathogenic Avian influenza.

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Tech Talk Food Industry Rendering Process Emissions   Food industry rendering operations create a myriad of emissions targeted for abatement.  Per the US EPA, “Meat rendering plants process animal by-product materials for the production of tallow, grease, and high-protein meat and bone meal. Plants that operate in conjunction with animal slaughterhouses or poultry processing plants are called integrated rendering plants. Plants that collect their raw materials from a variety of offsite sources are called independent rendering plants. Independent plants obtain animal by-product materials, including grease, blood, feathers, offal, and entire animal carcasses, from the following sources: butcher shops, supermarkets, restaurants, fast-food chains, poultry processors, slaughterhouses, farms, ranches, feedlots, and animal shelters.”   The two types of animal rendering processes are edible and inedible rendering. Edible rendering plants process fatty animal tissue into edible fats and proteins. The plants are normally operated in conjunction with meat packing plants under U. S. Department of Agriculture, Food Safety and Inspection Services (USDA/FSIS) inspection and processing standards. Inedible rendering plants are operated by independent renderers or are part of integrated rendering operations. These plants produce inedible tallow and grease, which are used in livestock and poultry feed, soap, and production of fatty-acids.”   Potential emissions generated can include the following (primarily from inedible rendering): Volatile organic compounds (VOCs) and odor are the primary air pollutants, organic sulfides, disulfides, C-4 to C-7 aldehydes, trimethylamine, C-4 amines, quinoline, dimethyl pyrazine, other pyrazines, and C-3 to C-6 organic acids.”     Pre and post wet scrubbing / dry scrubbing, particulate filtration, and thermal oxidation are routinely used for these operations.  Depending on specific application, Ship & Shore can custom design a control system to meet the complicated rendering process to meet regulatory requirements.   Reach out to us at [email protected] or call our office in Signal Hill, CA at 1(562) 997-0233 to learn more.

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