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a mother and daughter putting labels on home-canned food products. Photo by Stephen Ausmus, USDA

Labeling of Prepared and Processed Foods in South Dakota

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.

small group of people outside a mobile food hub. Photo by Shakeitha Stone, USDA

The Benefits of Food Hubs

Food hubs provide another marketing option to producers who do not have time to participate in a farmers market or other direct marketing venues.

wheat field

2018 Field Plot Summaries for Wheat Disease Management Trials

The wheat disease management field experiments conducted in the 2018 growing season evaluated several experimental and commercially available fungicides for managing foliar, head or root diseases of spring wheat. Foliar and spike/head diseases incidence and severity were assessed. The field experiments were implemented at Volga Research Farm and Northeast Research Farm (NERF) near South Shore, SD. Results of the same experiment may vary between Volga and Northeast due to environmental differences between the two locations.

A sprawling sorghum field ready for harvest

Sorghum Weed Control

Early competition, especially from grass, is critical for successfully controlling weeds in sorghum. There are preemergence as well as postemergence herbicides available for this crop. Early treatment provides the best control of broadleaved weeds with crop stage also being a critical factor for some postemergence treatments.

Two mosquitoe samples side-by-side. The one on the left is labeled "A". The right one is labeled "B".

Know Your Mosquitoes to Protect Yourself

Mosquito trapping efforts across the state in the last seven years showed that there are over 20 species of mosquitoes occurring in South Dakota, yet only two species dominate the surveillance data: Aedes vexans and Culex tarsalis.

bunches of fresh garden greens ready to eat

Container Gardens and CSAs

Just about all of us have room to grow a few vegetables, as long as you have some space where they can get good sun exposure for at least six hours a day. You don’t even have to have a garden!

A pair of hands kneading a hydrated dough inside a plastic mixing bowl.

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.

An orange beetle with black spots and a white head sitting on a green leaf

Lady Beetles of South Dakota

A guide for monitoring, properly identify, and promoting the growth of lady beetles.

A spoon lifting creamy, white salad dressing from a whit ramekin.

Making a Safe Salad Dressing

Have you ever wondered whether a homemade salad dressing is safe when you’re eating it at your local picnic, potluck dinner, or at a family get together? In this article, we will explore what food safety characteristics need to be addressed to ensure that a salad dressing is made safely.