Search

Resources and Options When Feed is Short

SDSU Extension offers resources to help producers find and evaluate feedstuffs to help meet their livestock’s needs.

Hydrated Doughs and Batters: How to Safely Handle Food Safety Risks

Making dough and batter is one of the intermediary steps on your way to enjoying great foods, such as scones, cookies, cakes, donuts, pies and more. This article will help you understand the food safety risks associated with food types that have a hydrated batter.

Flood

View resources to prepare for and recover from flood situations.

Creating a Secure Pork Supply Plan

African Swine Fever and preparing for foreign animal disease outbreaks is at the forefront of people’s minds. Your state animal health officials offer guidance for participating in the Secure Pork Supply (SPS) Plan. Let’s take a closer look at the critical steps in developing a personalized SPS Plan for Continuity of Business.

COVID-19 Tips for Farms and Ranches

Continuing to keep employees and family members healthy through the COVID-19 pandemic will require extra effort as you enter the busy time of fall harvest.

Considerations for Increasing Wool Value

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.

Climate and Weather

View resources to predict, prepare and recover from weather-related events year-round, including the latest drought and flood information.

Silage: Minimizing Losses and Maximizing Value

Optimizing silage value starts by harvesting at the right moisture content.

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.