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.
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.
Water bath canners have fitted lids and removable wire racks. While they come in many sizes, the canner must be deep enough to allow a minimum of 1-2 inches of briskly boiling water that covers the top of jars during processing.
Water bathing and pressure canning are two common ways to preserve foods by canning. These techniques use heat processing to preserve foods, and which technique you use depends on the acidity of the food.
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.
Sales and transport is a stressful time for any animal. Reducing stress factors due to transitions start before the actual purchase of your new project. Managing proper nutrition and disease management are just a couple factors to help your project get off to a great start.