Virtual Fencing Collars

This story was brought to you in partnership with Olds College of Agriculture and Technology.

The Technology Access Centre for Livestock Production (TACLP) at Olds College of Agriculture & Technology has recently piloted the use of two different virtual fencing collars, Gallagher’s eShepherd and Nofence, marking a significant advancement in grazing management.

This innovative technology was tested during past grazing seasons, allowing researchers to evaluate herd movements without physical fences. Both collar systems emit audio cues to encourage cattle to stay within designated areas, with electric pulses as reinforcement if animals move outside the boundaries. These virtual paddocks are easily managed through web-based or mobile software, giving producers flexibility and real-time control over grazing areas.

The pilot project primarily focused on assessing the effectiveness of collars in managing grazing distribution across different pasture types, evaluating collar usability and observing the impact on animal welfare. Cattle behaviour and grazing patterns were closely monitored to gauge how effectively the collars kept animals within defined grazing zones. Key considerations included the technology’s potential to prevent overgrazing and its ease of integration into existing ranch operations. GPS data collected through this system allowed the team to visualize spatial pasture use, offering insights into how virtual fencing can help producers optimize forage utilization and protect sensitive areas.

The TACLP sees promising potential for virtual fencing collars in extended fall grazing systems and grazing crop residues after harvest. Virtual fencing could allow producers to move cattle precisely to desired areas, reducing waste and extending the grazing season without the need for additional physical fencing. As sustainability and efficient resource use become increasingly vital in livestock production, this technology offers an innovative solution that aligns with Olds College’s commitment to integrating advanced technology in agriculture.

In addition to livestock research, Olds College is home to the National Meat Training Centre, which was established in 1969. It provides skill and expertise to the meat industry by focusing on its greatest asset – students. The Olds College Retail Meat Store sells products created by students in the renowned Meat Processing Certificate program.

Olds College is passionate about the art of the artisan butcher – quality, craftsmanship and sustainability. Expert staff guide students through an intense program that is the only of its kind in North America (and one of two in the world). Students learn the entire process, from slaughter to cutting and processing products. They also gain valuable experience in marketing, merchandising and customer service through the Retail Meat Store.

The products and supply revolve around the students and program. What is sold in the Retail Meat Store each week depends on the number of students in class and where students are in the curriculum. For more information on the TACLP and the National Meat Training Centre, visit oldscollege.ca.

This article was first published in Volume 4 Issue 4 of ABP Magazine (December 2024). Watch for more digital content from the magazine on ABP Daily.