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Several bales of hay stacked in a shed.

Planning Forage Needs

Inventorying and planning for hay and other forage feed needs is essential every year, especially when production is uncertain due to drought or excess moisture.

Sealed packages of ground beef stacked inside a meat cooler at a grocery store.

Frequently Asked Questions (FAQs) About Serving Bison and Beef in USDA Child Nutrition Programs in South Dakota

This FAQ document provides responses to commonly asked questions about serving beef and bison in South Dakota Child Nutrition Program (CNP) meals and snacks.

Tan-gray Goss’s bacterial blight lesions were observed in scouted corn fields.

Goss's Bacterial Wilt and Leaf Blight of Corn

Fact sheet for identifying Goss’s bacterial wilt and leaf blight of corn, also known
as bacterial leaf freckles and wilt.

Several bottles of different hot sauces arranged on a counter.

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.

Oat leaf with very low crown rust.

Crown Rust of Oats

Fact sheet on Crown Rust of Oats for agronomist and growers.

Green beetles feeding on the tip of a corn ear.

Northern and Western Corn Rootworm in South Dakota

Fact sheet on Northern and Western Corn Rootworm in South Dakota

sunflower field

Best Management Practices for Sunflower Production

This is your unbiased, research-based guide to sunflower production, providing the latest recommendations to help increase yield, reduce input costs and protect your investment.

A reddish brown calf with a white face grazing in a snow covered pasture

Opportunities for Swath Grazing in South Dakota

Fact sheet on the opportunities for Swath Grazing in South Dakota

Producers cutting meat with a band saw.

Expanded Meat and Poultry Processing Resources Available to S.D. Livestock Producers and Meat Processors

The USDA's commitment to creating a more-resilient, diverse and equitable meat and poultry processing system is making new opportunities for rancher-owned enterprises, worker-owned housing and other cooperative initiatives.