As the first frost date approaches, producers often have concerns about the risk of prussic acid poisoning in livestock. Certain forage plants, especially sorghums and related species are associated with an increased risk of death loss because of prussic acid poisoning.
2019 has been a year fraught with challenges for ranchers across South Dakota. Abundant precipitation is usually a blessing, however, wet conditions coupled with a cool spring followed by warmer temperatures has caused another problem across the rangelands of South Dakota: ergot poisoning.
Canning is a great method to preserve and extend shelf life for many types of foods, including fish and seafood products. Using safe preparation and storage practices allows for anyone to store nutritious, high-quality protein.
Poor-quality water will cause an animal to drink less. As a result, they also consume less forage and feed, which leads to weight loss, decreased milk production and lower fertility.
Drying or dehydrating gives you the ability to extend the life of your fresh foods to enjoy later.
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.
Once a raw fruit or vegetable is processed or not intact, South Dakota law requires that certain regulations must be followed in order to ensure the safety of the product
One proposed way to cut fall/winter feeding costs is to extend the grazing season and allow the livestock to harvest the resource instead of relying on mechanical harvest.
Labeling requirements vary in accordance with the type of food that is being sold and in several instances how or where it was prepared or processed.