Content by SDSU Extension
Sample Questions to Ask a Current Business Owner/Operator
If you are thinking of starting a business, it makes sense to ask questions of current business owners in similar fields to give you a sense of owning and operating a business yourself.
Yogurt: A Bright Future for Dairy?
On a percentage growth basis yogurt has clearly been the dairy industry’s shining star.
Harvesting For Maximum Soybean Yields
Numerous studies have been conducted over the last 40 years on soybean combine losses which show that yield loss can be as high as 15 percent.
It's Apple Harvesting Time!
Do you know how to tell when an apple is ready to pick? Color change can be deceiving, since some apples turn red before they are fully ripe.
Portion Size: What It Means
Bigger is better, right? No, not necessarily, especially when discussing portions of your food.
What is the Definition of Leadership?
What is the definition of leadership? If you asked 10 people this question you will probably get 10 different answers.
Agricultural Contracts For Crops
As a crop producer you probably dislike the uncertainty that results from market prices that are determined by forces outside of your control. With domestic economies becoming more interdependent, commodity price movements result from changes in global supply and demand.
Late-Season Lawn Care in South Dakota
Good late-season management will enhance lawn quality for the remainder of this year and set up the lawn to come out of the spring with improved density, color and fewer weed issues next year.
Earwigs in the Garden: Less-Toxic Control Alternative
Since earwigs provide some ecological service as natural enemies, I hesitate to recommend a pesticide application to control it. As an alternative least-toxic solution, bait trapping the earwigs should work to reduce the insect’s population to the non-threatening levels.
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.