NOVUS Launches Scale Up™ Program for Swine
SAINT CHARLES, MO (May 31, 2022) – Novus International introduces the Scale Up™ program to help pork producers deliver on their specific business goals. Each stage of a pig’s life comes with its challenges, and pork producers have the task of meeting those challenges head-on to support the optimal health and welfare of the pig.
“Whether the focus is increasing the pounds of pork or kilograms of meat produced, extending sow productivity, improving piglet mortality and uniformity, or raising grow-finish profitability, the Scale Up™ program takes a comprehensive view of production systems and each life stage to identify opportunities,” says Marisol Castillo, senior manager of global swine solutions for Novus International.
Created to meet the demands of today’s pork producer, the Scale Up™ program delivers science-based nutrition solutions to optimize production at every stage of a pig’s life, helping each animal meets its genetic potential.
Scale Up™ is backed by XpertLink, an extensive network of leading industry experts, covering topics from nutrition, management, health, feed manufacturing, and meat quality. “We developed XpertLink to establish a network of people from around the world, with different perspectives and experiences, to work with our customers in helping them overcome issues and identify opportunities to take their operation to the next level,” says Castillo.
Novus International will launch the Scale Up™ program at World Pork Expo, June 8-10 in Des Moines, Iowa. World Pork Expo attendees can stop by the Novus hospitality tent (G272) to learn more how Scale Up™ uses the science behind Novus’ solutions along with XpertLink to create practical solutions to meet production efficiency goals.
Novus’ hospitality tent is open to the public from 8 a.m. to 5 p.m. on June 8 and 9, and 8 a.m. to 1 p.m. on June 10. Join Novus for Happy Hour with live music in the tent from 3-5 p.m. on June 8 to celebrate the launch of the Scale Up™ Program. There will be an additional Happy Hour from 3-5 p.m. on June 9.