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Biological Agronomy
Biological agronomy is an adaptive soil management system used to build soil microbiology through intensive regenerative practices that increase carbon and nutrient availability for profitable crop production.
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.
Why Is Carbon So Important to Agriculture and Society?
Carbon is not only vital to soil health—it’s the foundation of our long-term food security. Learn some incredible facts about the role carbon plays in our soil and environment.
South Dakota Cottage Home Processing Food Safety
The Cottage Home Processing Food Safety course serves as the approved food safety training for HB1322.
Seven Grams of Fertilizer Is All It Takes: Growing Optimal Corn in South Dakota
Have we really asked how much fertilizer is really takes to grow a decent corn crop? Learn some important considerations for fertilizing corn and improving long-term soil health and fertility.
Updating Corn Nitrogen Fertilizer Rate Recommendations in South Dakota
Fact sheet updating corn Nitrogen Fertilizer Rate Recommendations in South Dakota.
South Dakota Fertilizer Rate Guidelines Calculator for Corn, Soybean, and Wheat
Calculator for Fertilizer Guidelines for Corn, Soybean and Wheat in South Dakota
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.
Egg Safety with Holiday Foods
Holiday traditions include making tasty treats from frosted sugar cookies to homemade ice cream. They are all delicious, but hidden bacteria could be lurking in uncooked eggs, so refrain from tasting raw cookie dough or cake batter. Even grade A eggs with clean, uncracked shells can be contaminated with Salmonella Enteritidis bacteria.