Canning produce requires careful recipe for tastiest results

By Lauren Raley STILLWATER, Okla. – Canning can be a fun and rewarding way to prolong fresh produce as the season turns chilly, but it requires careful attention to the fruit or vegetable’s chemical profile, Oklahoma State University Extension specialists said. For example, a popular OSU Extension fact sheet on the importance of food pH in canning operations highlights information about acidity, or pH levels. Canning is the process of sterilizing and preserving food in an airtight…

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Be cautious when using apps to transfer cash

By Trisha Gedon STILLWATER, Okla. – In today’s fast-paced culture, being able to make a quick payment to a friend or business directly from a bank account can be handy. In the world of smart phones, money transfer apps have become a necessity for many. While convenient, those apps do come with some concerns, said Cindy Clampet, Oklahoma State University Extension family resource management assistant specialist. “These apps add to the convenience of making purchases…

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Farm analyst develops ‘Eight Knows’ from years of working with farm families

Hund provides thoughts on current farm situation PAXICO, Kan. – Duane Hund spent a recent, beautiful fall day much as he always does, talking with a farmer about his costs of production and expense-to-income ratio. Not exactly light coffee shop talk but something Hund has done most days for the last 36 years – working with Kansas farmers to improve their operation’s bottom line. As director of the Farm Analyst program at Kansas State University,…

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Tips to Improve the Success of Weaning Beef Calves

Jeff Lehmkuhler, Associate Extension Professor, University of Kentucky Fall is officially here and with it will bring the country sound of calves bawling as weaning occurs on beef cattle farms. This time of year can be busy with field crops, getting the last cutting of hay and other farm activities. Take some time to prepare for weaning of the beef calves to add value to the calf crop prior to marketing. Weaning preparation…

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Knowing What You Are Feeding: HAY SAMPLING 101

Chris Teutsch, Associate Extension Professor, Forage Specialist, University of Kentucky Knowing the nutritional quality of forage and hay is an integral part of a profitable and efficient livestock operation. Accurate estimation of forage quality starts with obtaining a representative sample of the forage to be fed. Proper sampling technique is critical. Hay is preserved in a number of different packages ranging from the small square bale weighing 40-50 lb to the large square…

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Farmers to Families Food Box Program Surpasses 100 Million Boxes Delivered

(Washington, D.C., September 29, 2020) – U.S. Secretary of Agriculture Sonny Perdue announced today that more than 100 million food boxes have been distributed in support of American farmers and families affected by the COVID-19 pandemic through the U.S. Department of Agriculture’s (USDA) Farmers to Families Food Box Program. Earlier this month, the Department announced it had entered into contracts with 50 entities for the third round of food box deliveries, which include contracts to purchase…

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Capitalizing on Cow Costs: Part 2

Olivia Amundson SDSU Extension Cow/Calf Field Specialist In a previous article, Capitalizing on Cow Costs, reducing feed costs to improve cow efficiency was discussed. To continue the conversation, another area of cost reduction is in cull cows, bulls and calf death loss. Cull cows and bulls as well as calf death loss in the herd can play a significant role in profitability. Producers need to determine their profit margins and decide what options or…

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Safety, design top priorities when designing cattle processing facilities

K-State experts say facilities should be safe for people and cattle MANHATTAN, Kan. — Many a rancher will say there is nothing that tests the bonds of a relationship more than processing cattle together. Between the quick movements of the calves and the short tempers of the humans it can be a trying experience for all. One way to help ease some of the potential for frustration is to make sure cattle are…

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K-State team eyes facial recognition technology for cattle

Smartphone app could boost biosecurity for the beef industry MANHATTAN, Kan. – If you’ve stared one cow in the face, you’ve seen them all … right? New technology being developed at Kansas State University is likely to debunk that thought, capitalizing on the power of artificial intelligence to build a database of facial recognition technology for the cattle industry. In other words, just like humans, each cow in the herd has a set…

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