Ellen Knickmeyer reports for the Wall Street Journal on Almarai dairy farms:
Making a dairy successful in one of the hottest spots on earth—where, at natural temperatures, milk production would plummet, dairy products would spoil and dangerous bacteria would breed—requires pushing technology to the limit, Almarai managers and U.S. dairy experts say.
Vegetarian readers might want to skip this paragraph:
Strolling through the milking parlor, Mr. Chan notices one cow, identified by its tag as No. 609, whose yield is down to less than a liter per milking. Putting a hand to one side of his mouth, he stage whispers “Ham-burg-er!”—a hint about what happens to cows that don’t meet their quota.