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Forage Resources Available to S.D. Farmers and Ranchers
Forages are a very important part of the South Dakota livestock and cropping industries. Often, producers have difficulties finding enough forage for their herd or locating a fellow producer to buy, sell or rent forages and grazing acres too. South Dakota now has two widely-recognized, free resources to aid in these connections.
Beef: Best Management Practices for Cow-Calf Production
This comprehensive book provides producers with insight and education into the latest beef management, handling practices and technology.
Earl Dailey Memorial Endowment Grants
View the criteria and applications for the Earl Dailey Memorial Endowment Professional Improvement Grant and Project Grant.
Master Gardener Volunteer Program
SDSU Extension’s Master Gardener program develops gardening enthusiasts into expert volunteers who share their research-based knowledge with community members across the state.
SDSU Extension booth at 2023 Dakotafest to feature livestock, soil and range experts
August 07, 2023
South Dakota State University Extension experts will be at the 2023 Dakotafest to provide information on a range of agricultural and economic issues, from the use of prescribed fire to livestock to weed and soil management.
Silage: Minimizing Losses and Maximizing Value
Optimizing silage value starts by harvesting at the right moisture content.
Adding Value to Corn Through Cattle
What is the “best” way to evaluate profitability of an enterprise, more specifically feeding cattle?
SDSU Extension Master Gardener Program Volunteer Policy Guide
This guide offers current and prospective SDSU Extension Master Gardeners information on: applying for the program, maintaining certification, categorizing and reporting service hours, understanding the various levels of volunteer service and much more!
Best Practices When Harvesting Leafy Greens for Market and Home
The harvesting of leafy greens to maintain quality and safety focuses on the key risk factors from the time harvest begins to selling at market. The food safety risk factors involve temperature, time, water, worker hygienic practices, and food contact surfaces.
Disposable Gloves: Guidelines for Food Handlers
Improper handling of food and poor personal hygiene by food handlers are leading causes of foodborne illness. Disposable gloves do not take the place of good hygiene and proper hand-washing.