Beef Quality Assurance Opportunity at Annual Chamber Ag Breakfast, July 16, 2021

Brooke Beam, PhD

Agriculture and Natural Resources/Community Development Extension Educator

Ohio State University Extension, Highland County

 

July 8, 2021

 

If you, or someone you know, has a BQA certification that needs to be renewed, there is an opportunity to recertify this coming Friday, July 16, 2021, at the Highland County Chamber of Commerce’s Ag is Everyone’s Business event. Tickets are $5 for presale, $7 at the gate. Tickets include a breakfast of either a sausage or bacon sandwich, donuts, and a selection of beverages. Tickets are available through the Highland County Chamber of Commerce at 937-393-1111.

Three years ago, we held several BQA certification programs in Highland County. In total, 811 beef producers attended these programs to learn about quality assurance practices in the beef industry. These certifications will be expiring later in 2021.

There may be additional BQA dates scheduled later this year or in 2022, but they have not been scheduled yet. Other options to recertify include taking an online recertification course via bqa.org.

In addition to BQA certifications at the Ag is Everyone’s Business event, there are other speakers who will discuss a variety of topics relevant to Highland County landowners and farmers. There are also workshops planned for youth who are exhibiting or are planning to exhibit livestock. This family friendly program offers something for agricultural producers of all ages.

For more information about the Ag is Everyone’s Business event, contact the Highland County Chamber of Commerce at 937-393-111. For more information about OSU Extension programming, contact the Highland County Extension Office at 937-393-1918.

2021 Ohio State Fair Swine Dept. Rules and Information

2021 Ohio State Fair Swine Dept. Rules and Information

The 2021 Ohio State Fair Livestock department rules have been posted at: https://ohiostatefair.com/agriculture-livestock/livestock/

IMPORTANT INFORMATION FOR SWINE EXHIBITORS:

  • Ohio State Fair will be a ractopamine free fair.
    • THERE MAY BE TESTING FOR RACTOPAMINE AT ALL SESSIONS
  • Exhibitor Affidavit for the Market Barrow Show will be required
  • Market Barrows will be required to have an 840 Tag. It is preferred that they be the EID (Electronic Identification) 840 Tags but non-EID tags will be accepted this in 2021.
    • These should be placed in the pig from the breeder they originate from, and if possible, please have them placed in the RIGHT EAR.
    • If you do not have one, you will want to work with your local vet to obtain one.
  • All swine must be tagged with an 840 tag.
  • All exhibitors must have a premise ID (this is based on the location the pigs were raised, so the same premise ID will cover all siblings).
  • All Market Exhibitors will be required to enter parent/guardian PQA Certification ID#at the time of entry.
    • Remember, if the parent/guardian completed this last year, they are good for 3 years and can use the certification ID# they received last year (or within 3 years)
  • Email Kathy Bruynis (bruynis.5@osu.edu) as she can enroll you in the PQA online class. She will need the following: Name of adult taking the class; birthdate; address; phone number; email; and farm name.

 

Southern Ohio Farm Show, June 9, 2021

In this week’s episode of the Southern Ohio Farm Show, we feature:
-Woodland Plant Identification with Dave Apsley
-Buried Utilities
-Alfalfa with Richard Purdin
-a June garden update with Dr. Tim McDermott
 
Tune in next week for another new episode! You can also join us via Zoom for a live broadcast at 10 AM via: https://osu.zoom.us/meeting/register/tJ0oceCtqjsiGdQzg012lGoW5oMzOAQmLnnp

AMSA Virtual Youth Meat Judging Summer Series

As AMSA explores opportunities to attract, develop, and connect meat science talent AMSA will be hosting our first virtual meat judging summer series (4 virtual meat judging contests) targeted to youth (3rd-12th grade, 4-H, FFA students, etc.).  Participants will compete in divisions based on their upcoming grade: Youth (3rd-7th grade) and Senior Division (8th-12th grade).  Divisions will be based on the grade the student is going into the upcoming academic year.  The contest will consist of 6 placing classes, 2 questions classes, quality grading (6) and 40 Retail Identification.  Participants will register via the AMSA website.

 

Contest Dates

June 23, 2021

July 7, 2021

July 21, 2021

August 4, 2021

Contests will be open for 48 hrs. and the participant must complete the contest and submit the electronic scantron within the contest time allotment.  Additional contest guidelines will be posted in the AMSA community platform in which the contests will be facilitated.

 

Points

Contests will be scored, and results will be posted to judgingcard.com and the AMSA website the Monday following the contest.  All results across categories will be posted, but points will be earned on the overall ranking only.

Count top 3 contest rank finishes.  Students placing 1 through 20 will receive rank points.  For example, 1st place will receive 20 points, 2nd = 19 points, etc.  The students will the five highest point totals will be eligible for awards.

 

Awards

Youth Division- Top five students receive awards

1st- $500 scholarship, 2nd- $250, 3rd- $100, 4th- $100, 5th- $50; Top 5 receive a complimentary AMSA Youth Membership

Senior Division- Top five students receive awards

1st- 1,500 scholarship, 2nd- $1,000 scholarship, 3rd- $750 scholarship, 4th- $500 scholarship, 5th- $250 scholarship; Top 5 receive a complimentary AMSA Youth Membership

 

Registration

To register for the virtual clinics/ contests: Click here to register!

Registration Fee: $100 per participant

Registration Fee Includes: 4 Contest Registrations, Electronic Scantrons, and Summer Series T-Shirt

 

Contest Eligibility:

Participants should be in 3rd-12th grade.

Participating in any of these contests does not impact eligibility for the in person National 4-H Contest. Virtual 4H/FFA Meat Judging (meatscience.org)

 

If you have any additional questions please email lfrenzel@meatscience.org