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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.
38th Annual Rangeland and 17th Annual Soils Days Held in Murdo
August 16, 2022
SDSU Extension, along with the Jones County Conservation District and the South Dakota Natural Resources Conservation Service (NRCS), hosted the 38th Annual Rangeland and 17th Annual Soils Days June 14-15, 2022, in Murdo, South Dakota.
Five Range Management Principles: #4 Residual Forage
Residual forage is the amount of green leaf left after a grazing event. Understanding its importance can help producers capitalize on the symbiotic relationship that occurs when soil health is front and center on rangelands.
Concentrated Animal Feeding Operations training to be held March 29
March 06, 2023
South Dakota State University Extension, the South Dakota Department of Agriculture and Natural Resources, and the Natural Resources Conservation Service are offering an environmental training session for operators of Concentrated Animal Feeding Operations (CAFOs) on March 29 at the Crossroads Convention Center, 100 Fourth St. S.W., in Huron.
South Dakota Licensed Kitchen Process
Interested in selling food products in a retail establishments? Licensed kitchens are the place to start. Learn the steps for building a licensed kitchen in South Dakota along with rules, regulations and guidelines for processing foods in existing licensed kitchens.
Carbon Markets and Opportunities for Farmers
There is growing interest in paying farmers for regenerative agricultural practices as a means for sequestering carbon. Learn about some of the benefits and challenges that carbon capture opportunities offer for producers.
Adding Value to the Beef Carcass: Getting to know the value cuts
New value cuts have provided value back to the beef supply chain. Alternative fabrication provides consumers with more options and increases per head carcass value.
Buying Beef at the Grocery Store
The tremendous number of choices available to beef consumers offers a cut for any meal, but can also leave the most confident consumer puzzled as to the proper cut that should be purchased. Use this guide to help you select the ideal beef cut for your occasion.
Cattle and Land Conservation in South Dakota
Analysis of results from a 2017 South Dakota farmer survey reveals that cattlemen tend to be more land conservation oriented than their grain farming counterparts.
SDSU Extension offers training on updated Cottage Food Laws
October 23, 2023
South Dakota State University is providing training for food processors who would like to sell food products from their homes following updates to the state’s cottage food laws earlier this year.