If you would like to learn more about the IAEA’s work, sign up for our weekly updates containing our most important news, multimedia and more. Doung Commune, Cambodia – Rolling out the artificial ...

Charles Looney, professor of cattle improvement for the University of Arkansas System Division of Agriculture, and his staff will conduct a pair of two-day workshops in cattle artificial insemination.

Clemson University’s Department of Animal and Veterinary Sciences will be sponsoring a cattle A.I. training school on Tuesday through Thursday, Jan. 9-11, 2007. Personnel from American Breeders ...

In the last issue of Land and Livestock Post, I discussed how to determine what you can afford to pay for a bull. If bulls with desired genetics are not affordable, there is perhaps a more economical ...

You're a blushing, young female cow and it's high time you were introduced to the facts of life, so you're going to meet an adolescent bull whose role in this affair is that of fumbling teenaged idiot ...

Many cows today are inseminated artificially with semen collected from a good bull. Most dairy cows and many seedstock beef herds are bred with AI. A growing number of commercial beef herds utilize AI ...

Brahman cows at a farm in Mollahat upazila of Bagerhat. Photo: Collected With Eid-ul-Azha around the corner, more than a few thoughts are focused on cattle. In three Bagerhat upazilas, thanks to an ...

For the first time, the government of Benin is introducing artificial insemination in cattle. At its new bull station and semen laboratory inaugurated in August this year in Parakou, a region in ...

CITY OF ILAGAN, Isabela (PIA) —The Department of Agriculture (DA) Region 2, in partnership with the local government of Sta. Maria, Isabela, has launched a program aimed at improving the local cattle ...

An AgTech startup in New Zealand, Engender Technologies has created a new microfluidic and photonic technology to sort livestock sperm by sex to enrich X chromosome-bearing bull sperm cells. The new ...

This story is one of a series about how hidden innovations produce the foods we eat at the prices we pay. It has been edited for length and clarity. As told to Krithika Varagur. Since last year, I’ve ...