The wool market continually rewards those who emphasize high-quality production. Efforts to increase wool clip value can be made through regular management practices and proper wool clip preparation at shearing.
Whether volunteering as a Master Gardener or a Master Food Preserver, Tim Schreiner says the interaction with people and seeing that “light bulb” moment after a conversation is really the fun part of the programs.
This fact sheet and barn reference are for sheep producers to implement body condition scoring in their management practices.
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
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.
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
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.
Once a raw fruit or vegetable is processed or not intact, South Dakota law requires that certain regulations must be followed in order to ensure the safety of the product
Everyone has heard the fairytale “Baa Baa Black Sheep Have You Any Wool?” but what about the double-coated California Red, the multi-colored Katahdin sheep with hair, or the East Friesian dairy ewe that produces over 1,100 pounds of milk a year? Sheep come in different shapes, sizes, and colors and all of them provide different functions and uses for producers. These can range from meat, wool, and milk production or a combination of characteristics.