Currently, many dairy farms produce insufficient amounts of protein-rich, high-energy forage. The main feed often consists of corn silage, which, although high in calories, is acidic and lacks protein. Farmers compensate for this deficit by purchasing expensive protein supplements, usually imported from other continents, such as soybean meal. This increases the cost of milk production, worsens cow health, and reduces farm profitability and competitiveness.

  The project aims to change this situation by creating a set of tools that allow farmers to select optimal forage plant mixtures based on field fertility, terrain, and moisture levels, and to monitor plant vegetation so that harvesting occurs at the most suitable time, preserving the maximum amount of nutrients in the feed.

Forage plants are an irreplaceable element of livestock farming. They ensure both the quantity and quality of milk and have a significant impact on the environment and climate. If at least 40% of a forage mixture consists of legumes, milk protein content can increase by up to 20%. Moreover, forage plants are rich in fiber, which is essential for the function of ruminants’ stomachs, influencing milk fat and protein content, and improving taste and aroma. Using high-quality forage reduces farms’ dependence on expensive compound feeds, and natural plants have higher nutritional value. According to scientists, using exceptionally high-quality forage can yield over 8,000 liters of milk per cow annually without compound feed. This practice ensures not only higher productivity but also lower costs.

  The Lithuanian Dairy Farms Association is implementing the project “Optimization of Forage Production in Dairy Farms Using Innovative Technologies” (grant agreement No. 22BV-KE-24-1-05902-PR001), carried out under the Lithuanian Agricultural and Rural Development Strategic Plan 2023–2027 intervention measure “European Innovation Partnership for Agricultural Productivity and Sustainability.” Its main goal is to increase agricultural competitiveness by introducing advanced technologies and innovations, and its specific goal is to encourage farmers to adopt scientific innovations more rapidly, thereby creating sustainable, competitive farms and improving rural quality of life.

  Ten selected dairy farms are participating in the project, in cooperation with “Žemaitijos pienas.” The project places special emphasis on innovation. It uses satellite monitoring technologies to continuously assess plant vegetation, determine green biomass quantity, nitrogen concentration in crops, and the optimal time for forage harvesting. AI-based solutions help process collected data and provide accurate recommendations to farmers. This ensures continuous monitoring of forage production and preservation of the most valuable nutrients. Soil and feed chemical analyses are conducted in certified laboratories using both traditional and advanced methods. These technologies help reduce production costs, save time and fuel, avoid unnecessary work, and ensure the preparation of the highest quality forage.

The project applicant is the Lithuanian Dairy Farms Association, which unites legal and natural persons involved in milk production, processing, and sales. Project partners include scientists and consultants from the Agriculture Academy of Vytautas Magnus University and “Žemaitijos pienas.” To ensure representative research results, 10 farms were selected for the project, with a total research area of 150 hectares. All project participants collaborate, share experiences, apply the latest technologies, and strive for a common goal – more efficient and cost-effective forage production.

  Upon completion, the project is expected to have a significant impact on several stakeholder groups. Farmers will gain reliable tools to reduce dependence on expensive imported proteins, increase productivity and profitability, and ensure healthier livestock. “Žemaitijos pienas” will be able to purchase higher-quality milk suitable for producing high value-added products, and consumers will receive more nutritious and healthier products with higher levels of vitamins, minerals, and quality fats. Thus, the project becomes an important innovative investment in the future of dairy farming, ensuring sustainable production, international competitiveness, and improved rural quality of life.

“PIK-NIK Let's peel!” Championships – Fun Competitions with Great Prizes

The PIK-NIK brand is known for its exceptional events held every year. Since 2010, we have strengthened our connection with consumers by organizing unforgettable “PIK-NIK Pasiplėšom!” championships in the Baltic States and beyond. This has become a traditional event inviting participants to enjoy themselves, play, compete, share, and win amazing prizes.

The main goal of the championship is to tear a delicious PIK-NIK cheese stick into 30 pieces in under 41 seconds, thereby breaking the record in the history of PIK-NIK championships.

PIK-NIK is a unique product featuring a patented, easy-to-tear structure, recognized with 22 international medals for its taste and quality. It is an exceptionally nutritious snack, rich in vitamins and minerals. The championships allow participants to get closer to this product, learn about its unique values, and enjoy a fun weekend afternoon competing for the grand prize.

Train and tear cheese sticks not only at the events but also at home. You can download and print the tearing board here.

Well-known and loved by consumers, MAGIJA announces a contest!

In August and September 2024, MAGIJA fans are invited to unleash their creative powers! The goal of the project is to encourage consumers to express their creativity and love for the MAGIJA brand and its products—particularly the uniquely fluffy glazed curd snacks—by creating original quatrains:

The contest runs from August 12, 2024, to September 20, 2024. Anyone interested in participating can visit the website and submit their original quatrains. Each participant will have the chance to win special prizes, including MAGIJA wireless headphones, souvenirs, and product bundles.

Unleash your creativity inspired by MAGIJA glazed quark bars!

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ŽEMAITIJOS kefir cocktail with mangoes - awarded as drink of 2024 summer

On June 1, 2024, Kūdros Park came alive during the Šaltibarščiai Festival with a special space dedicated to celebrating the centenary of Žemaitijos Pienas.

Festival attendees had the delightful opportunity to taste and evaluate our Žemaitijos kefir cocktails. Visitors were impressed by the refreshing flavors and the unique, yet-to-be-discovered taste profiles of these cocktails. Join us in celebrating this milestone with a sip of innovation!

On April 23, 2024, an inspiring and significant event took place—the conference for student final projects in the second phase of the "Career Education in STEAM" initiative. This initiative was organized with the support of career specialists from the Telšiai Education Center and collaboration with local businesses, aiming to engage students in creative learning and enhance their career orientation.

During the conference, participating students showcased their creativity and insight by presenting various tasks related to STEAM (Science, Technology, Engineering, Arts, and Mathematics). Through collaboration and knowledge sharing, they developed original snack boxes, conducted research, and shared their findings. 

AB "Žemaitijos Pienas" also contributed to the project, with company representatives discussing various professions and career opportunities with the students. Thanks to this partnership, participants gained new skills and valuable knowledge about potential career paths while enjoying a productive and enjoyable experience. This was an immensely valuable opportunity that helped students better understand STEAM-related professions and broadened their horizons.

German Language in Business: VDU Students Meet with Representatives of AB "Žemaitijos Pienas"

Students from VDU, accompanied by their lecturer, visited AB "Žemaitijos Pienas" for a meeting with the German Market Manager and other company representatives. During the event, they learned about the significance of the German language within the company and the available internship opportunities. The students not only had the chance to converse in German but also prepared interactive activities about Germany for the attendees.