Company Filing History:
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1 out of 832,761 Years Active: 1998-2002
Title: The Innovative Journey of Mark Alan Hinds
Introduction
Mark Alan Hinds, an inventive mind hailing from Minburn, Iowa, has made significant contributions to the field of agricultural science with a total of two patents to his name. His work focuses on enhancing food products and animal health, demonstrating a commitment to innovation that benefits both livestock and food consumers.
Latest Patents
Hinds' latest patents showcase his dedication to addressing crucial challenges in agriculture. The first patent, titled "Method of Reducing Cholesterol in Eggs," presents a novel method that reduces cholesterol levels in animals and the food products derived from them. This method involves feeding animals a low phytate food source, which effectively lowers phytate phosphorus intake.
His second patent, "Bacterial Treatment for Silage," introduces a seven-strain inoculant to preserve silage. This inoculant, which consists of five strains of Lactobacillus plantarum and two strains of Enterococcus faecium, enhances aerobic stability and improves the digestibility of whole plant corn silage. Furthermore, it has been shown to enhance animal milk and meat performance when inoculated silage is utilized.
Career Highlights
Throughout his career, Mark Hinds has made impactful strides in the agricultural sector. He has worked with notable companies, including Pioneer Hi-Bred International, Inc., where he has contributed his expertise and innovative ideas to advance agricultural practices.
Collaborations
Hinds has collaborated with esteemed colleagues such as Heather L. Stilborn and Roger C. Crum. These partnerships have reinforced his ability to innovate and find solutions that address the needs of the agriculture industry.
Conclusion
In summary, Mark Alan Hinds stands as a prominent inventor whose work has greatly influenced agricultural science. His patents reflect a profound understanding of animal health and food safety, ultimately aiming to improve the quality of food products. His creative solutions resonate across the industry, promising a better future for both producers and consumers alike.