The art of feed formulation lies in finding a balance between science, economics and practicality. Thinking of feed formulation as a least-cost procedure is too simplistic. Even the most innovative formulas on paper mean little if they cannot be produced and fed effectively in the field. This gap between theory and practice is one of the most significant challenges for nutritionists. This is why the term “applied nutrition” has been coined.
A common issue is ingredient availability. Formulators may choose the optimal ingredients for a diet only to discover that they are unavailable, in short supply, prohibitively expensive or no longer suitable due to bad storage conditions. Not everyone formulates with live inventory data. So, such a challenge requires a flexible approach, where alternative ingredients can be substituted without compromising the nutritional balance and without causing a major crisis on the feed mill floor.
