Italy is famous for friendly fermented food (wine, cheese, pizzas…), as well as beef fattening concentrated in the Northern regions. Early March, close to 200 experts from major European beef producing countries gathered in Parchi del Garda, near Verona, to take part in Lallemand Beef Exchange. This was a great opportunity to discover specific and efficient beef fattening operations while discussing challenges and solutions for tomorrow’s beef production.
The presentations described clearly actual production challenges: decrease of medicated feed (antibiotics), food safety (food borne pathogens), novel concept for balancing diets, sustainability, welfare and health, with an overview of the global market . The event offered a good balance of practical and scientific presentations from international speakers.
As Prof. Cozzi from University of Padova, the moderator of the Symposium, declared in his conclusions:
“Animal in good health will perform well, be more sustainable and help towards a positive image of beef production. The different presentations allowed looking at beef production from various angles, from societal and economical aspect to animal behavior, food safety or nutrition, with one common objective: animal health. “
The two days offered great social interactions and networking opportunities. A much appreciated wine-tasting and artisanal pizza gave a perfect illustration of the subtlety of fermentation and yeast strain specificity!