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Resources and Options When Feed is Short

SDSU Extension offers resources to help producers find and evaluate feedstuffs to help meet their livestock’s needs.

Hydrated Doughs and Batters: How to Safely Handle Food Safety Risks

Making dough and batter is one of the intermediary steps on your way to enjoying great foods, such as scones, cookies, cakes, donuts, pies and more. This article will help you understand the food safety risks associated with food types that have a hydrated batter.

Flood

View resources to prepare for and recover from flood situations.

2024 4-H Camp Policies and Releases

View Policies and Releases for 2024 4-H camps and conferences.

Silage: Minimizing Losses and Maximizing Value

Optimizing silage value starts by harvesting at the right moisture content.

How to Make a Safe Hot Sauce

Hot sauces can be made to with a combination of several different ingredients to give unique flavors and heat that consumers enjoy. There are many considerations that should be made on how hot sauces are processed, formulated and packaged.

Labeling of Prepared and Processed Foods in South Dakota

Labeling requirements vary in accordance with the type of food that is being sold and in several instances how or where it was prepared or processed.

Requirements for Food Entrepreneurs Selling Food in South Dakota

Throughout the country and in the state of South Dakota, people are showing more interest in selling their own food products and starting their own business