VYTELLE EXPANDS COMMERCIAL REACH IN AUSTRALIA
Vytelle Adds Seasoned Commercial Manager to its Team Located in Australia
KANSAS CITY, Missouri, March 1, 2021 – Vytelle, a precision livestock company who has assembled the industry’s first integrated platform to accelerate genetic progress in cattle is expanding in Australia. The company announced today the appointment of Andrew Donoghue as Regional Sales Manager for Australia and New Zealand.
Donoghue brings +30 years of experience with an extensive livestock background in commercial, research and development functions. He has worked on projects spanning breed development, data management and integration of software and on-farm hardware devices. “As one of the top beef and dairy producers globally, Australia is a key growth market for Vytelle. We are excited to have Andrew join our team during a period of growth and innovation here at Vytelle. Having a local, experienced resource will enable us to work directly with stakeholders and develop bespoke programs built around our technology platform impacting genetic progress,” commented Kerryann Kocher, Chief Executive Officer for Vytelle.
Recently, Donoghue remarked, “I am thrilled to join Vytelle at this pivotal time for the industry. The Australian beef and dairy industries are major economic contributors to agriculture and the economy. Developments in genomics and reproductive technology are moving extremely quick at present and the opportunity to work with a technology company focused on enabling genetic progress to ensure our continued success in delivering a sustainable and nutritious product is exciting and is the future of the beef and dairy industry.”
Previously, Donoghue held a variety of roles in the industry. Most recently serving as Hereford Australia’s General Manager. He will be based in Armidale, New South Wales and can be reached at email@example.com.
Vytelle is a precision livestock company reshaping how cattle producers worldwide optimize their herds. Through Vytelle’s integrated technology platform, generations of genetic gains can be made in just a few years. This allows producers to sustainably deliver more protein with fewer inputs, helping to ensure meat and milk are viable, competitive food choices for future generations.