Distillers grains (DDGs) have been a core protein and energy source in dairy rations for years. But with ethanol plants upgrading their processes, today’s DDGs aren’t the same as they used to be.

What’s Changing

Modern ethanol plants are moving from simply producing fuel to maximizing every part of the corn kernel. Technologies like centrifuges and fractionation systems now separate oil, protein, and fiber more precisely. This results in high-protein DDG products, sometimes marketed as corn fermented proteins.

What It Means for Dairy

While traditional DDGs remain a staple, newer high-protein versions change ration formulation.

• Protein balance with soybean meal may shift.

• Digestibility and cost-effectiveness need close evaluation.

• Price swings—especially due to exports—add complexity.

Economics and Flexibility

The U.S. still produces around 33–35 million tons of DDGs each year, making them widely available. But price volatility—often influenced by demand from countries like China—means flexibility is key. Dairy farmers may need to adjust rations as prices move.

Takeaway for Producers

• Know your product – confirm the exact DDG type and nutrient profile.

• Work with your nutritionist to fit it into rations properly.

• Watch the market – adjust use when prices shift.

As ethanol production keeps evolving, DDGs will remain an important but increasingly dynamic part of feeding strategies.