Dr. Francis Fluharty, Professor and Head of the Department of Animal and Dairy Science at The University of Georgia and Ohio State University Professor Emeritus
When I read online media stories that blame animal agriculture for being a large part of the environmental problems we have, it troubles me that people are so far removed from agriculture and food production that they don’t realize how connected to nature farmers are. I’m thankful for animal agriculture, from the producers who raise the livestock, to the grain farmers who grow grains and other crops whose byproducts we feed to livestock and companion animals, to the companies who produce, and distribute byproducts, to the feed companies who formulate products so that animals receive the proper nutrition, to the companies and people involved in delivering high-quality animal-based products to consumers around the world. I have often considered speaking up in defense of animal agriculture, because globally protein-energy malnutrition is the largest cause of human deaths; and in 2020, the World Health Organization estimated that more than 149 million children under the age of five were too short for their age, and another 45 million were too thin for their height. In fact, 45% of deaths of children under five years of age are attributed to undernutrition (https://www.who.int/news-room/fact-sheets/detail/malnutrition).
The agricultural system in the United States is Continue reading In Defense of Animal Agriculture
nitrogen for the benefit of both [livestock] and the pasture can yield higher-performing pastures with the right management steps.
USDA survey identified 7,107 farms in Ohio with direct food sales—the third highest state in the nation. That might be why OSU’s Agricultural & Resource Law Program receives more legal inquiries about food sales than any other area of law. “We are constantly surprised by the interest producers have in selling meat, produce, jams, baked goods, and similar foods directly to consumers and retailers,” said Peggy Kirk Hall, the program’s director. To address the questions of those who want to directly market farm-raised and home-based food products to consumers, OSU Extension will host a webinar series this winter.
I’ve had several conversations with lamb producers that are interested in adding value to their flock. As an example, to better connect them with their clientele, shepherds have investigated selling whole or half lamb carcasses or individual cuts. As this business venture continues to gain traction, I always encourage producers to investigate all marketing opportunities to ensure that they are getting the most out of their labors. The most common question I get when discussing this topic is: “How should I price my lamb”? Unfortunately, I can’t be the one to answer that as each operation is different in terms of overhead expenditures and operating costs. However, there is a tool available to help you in getting a fair price for your efforts. Thanks to the American Lamb Board, shepherds have a pricing calculator that can be used to set a fair market price for your meat products produced. This pricing tool also takes into consideration the live market value of your lamb to ensure that you added efforts of securing a harvest slot, storing meat, advertising, and etc. out weighs the value you would receive on the open market, thus allowing for added value of your end product.
farmers may have lower hay supplies this winter following a dry growing season. Buying hay might seem like a simple solution to fill feed gaps, but the decision to do so can be complex.