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Bringing Dreams to Life.

For Over 100 Years.


Maybe you feel the pressure of being the dairy’s next generation. Things keep getting more complicated. Staying profitable is tougher than ever. And on top of that, you want the generation after you to step into a thriving dairy. Lean on us. We can help you navigate new technologies and management practices, so that you can realize your dreams. These are the stories of how Cargill helps dairies thrive.

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Milk Chug Challenge, Defeated!

That’s right. In September, Cargill joined forces with Tara Vander Dussen, also known as New Mexico Milkmaid on social media, to give back to those in need. To participate, individuals needed to post a picture or video on their Instagram feed chugging milk and using #milkchugchallenge in the caption. Cargill and others committed to matching Vander Dussen’s donation of $1, up to $500, to for every qualifying post. Thanks to all of the highly entertaining participants, this goal was exceeded, and milk has been donated. Cheers!

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Follow-through is everything when running a dairy farm

Follow-through and hard work are everything on a dairy. It’s how plans turn into actions that fuel growth.

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Understanding the mycotoxin challenges in feed ingredient sources

Mycotoxins have a 5 billion USD estimated impact on the US and Canadian animal industries annually. While mycotoxin contamination can be difficult to completely assess due to sampling and testing complexity, it is critical to understand the extent of mycotoxin challenges in feed ingredient sources.

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Fall Harvest Safety Reminders

As the weather begins to cool and fall approaches so does harvest time. While harvest time involves long hours and stressful days, it is still important to follow these tips to keep yourself and others safe and healthy. 

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What food do consumers want on their plate?

Add conflicting consumer expectations to the list of reasons farming is a tough row to hoe. In its new global study, Cargill found consumers had a hard-to-satisfy wish list for those who put food on our tables—with most claiming to feel knowledgeable about how our food is raised.

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