The Sand Mountain Elite Heifer Development Program is a forage-based development program for yearling heifers consigned by cattle producers in Alabama. The heifers are nominated in November and arrive at the Sand Mountain Research and Extension Center in January. There, the heifers are:

• placed on cool-season annuals
• weighed every 28 days
• given a pre-breeding exam, including reproductive tract scoring and pelvis measurements
• artificially inseminated in April
• scanned for carcass merit using ultrasound
• picked up at the end of June

Selecting and developing beef heifers to replace underperforming cows or increase herd numbers impacts the economics of a cow-calf operation through genetics and longevity.

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New farmers who wish to enter the commercial broiler industry by buying or building a new broiler farm face certain challenges and must make numerous decisions. The New Farmer’s Guide to the Commercial Broiler Industry is a five-part series that explores the different aspects of the business: farm types and their estimated business returns; commercial poultry husbandry and biosecurity basics; purchasing an existing farm; building a new farm; and business and financing. The series includes practical information enhanced by charts, graphs, and images.

• Farm Types & Estimated Business Returns
• Poultry Husbandry & Biosecurity Basics
• Purchasing an Existing Farm
• Building a New Farm
• Business & Financing

Warm-season perennial pastures and hayfields are the base of about one-half of livestock production systems in Alabama. Bermudagrass and bahiagrass are the most common forages grown for warm-season yearly grass production in the state.

The productivity of these forages fluctuates across the year due to the seasonality of forage production. These species are generally more productive from May to October. Their growth is reduced in late fall when these forages go dormant for the winter. Warm- season perennial grasses do not begin to regrow until temperatures warm again in the spring when soil temperatures consistently reach about 65 degrees F. The lack of forage for grazing during the winter often requires supplemental roughage and feedstuffs, increasing annual carrying costs in livestock systems. To overcome the shortage in forage production during this period, overseed warm-season perennial pastures and hayfields with cool-season annuals as an alternative to provide forage from late fall and early spring due to their complementary growth period

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The Alabama Forage Basics Handbook provides beef and forage producers in Alabama and the Southeast region with Extension and research-based information on animal, environment, forage, and soil topics. Objectives are to increase profitability and resilience, assist with risk management, and promote competitiveness in the livestock industry.

The livestock industry is one of the most important agricultural industries in the Southeast region. In Alabama, it is the second most important, just behind the poultry industry. The recommendations and guidelines suggested in this handbook address common questions and concerns with the convenience of fitting in your pocket. The authors do not assume any responsibility, make any guarantees, or offer any warranties regarding the results obtained from using any management strategies or suggestions included in this handbook.

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Interest in using software platforms for sales increased during the COVID-19 pandemic as many food distribution channels faced challenges. Sales software can facilitate and support direct sales to consumers, allowing growers to try different marketing channels and experiment with how they reach their community.

Whether you want to start selling through an online storefront, manage a community-supported agriculture (CSA) operation, or manage sales and distribution from the farm or a farmer’s market, many options are available.

Point-of-sale systems handle customer payments, help manage sales, and track inventory. Block (formerly known as Square), Shopify, Clover, and QuickBooks Desktop Point of Sale are just a few. These are all generic platforms that are not specific to farming.

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Season 2, Episode 12: Peanut Pod Blasting

On this episode of the Alabama Crops Report, peanut pod blasting is the topic of discussion. Hosts Scott Graham and Katelyn Kesheimer talked with Jimmy Jones, the Alabama Cooperative Extension System county coordinator for Henry County. Pod blasting is a method used by peanut growers to help determine when the optimum maturity of a peanut is. The groups talks about the importance of pod blasting as well as the pod blasting workshops Alabama Extension conduct to help farmers.

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Many would argue that venison is one of the tastiest and leanest wild game protein sources, and Alabama deer hunters are preparing their freezers for this year’s harvest. To be as efficient, sanitary and safe as possible this season, an Alabama Cooperative Extension System wildlife sciences professor has field dressing basics for all hunting enthusiasts.

An Excellent Protein Source

According to Mark Smith, an Alabama Extension forestry and wildlife sciences professor, more than 220,000 white-tail deer are harvested in Alabama each year. This means approximately 5.5 million pounds of venison will be served on dinner tables across the state.

“There are many venison dishes, from simple to highly-sophisticated, and some of them would win over even the greatest skeptics,” Smith said. “Venison that is properly cared for from field to table can be delicious.”

A venison serving size of 3 ounces contains about 96 calories, 3 grams of fat and 18 grams of protein. This allows venison to be a leaner option for those who enjoy red meats.

Smith said it is likely that people who have had bad experiences with deer meat may have also been affected by the result of poor handling of venison after harvest. This means that proper processing of venison is imperative to ensure a tasty, safe protein.

Field Dressing Tips

After harvesting a deer, only half of the mission is complete. Field dressing can be one of the more intimidating parts of the hunting experience. Smith says that everyone has their own preferred method, but with the right process, it will become more natural. Review the list of tips below to sharpen your wild game harvest skills.

• Ensure a sanitary harvest. The first goal when field dressing a deer is to make sure that no meat is exposed to bacteria sources such as the animal’s rumen, stomach material, feces, urine and other foreign debris such as dirt. Remember, bacteria occur everywhere.
• Wear gloves. To reduce the risk of any disease transmission through skin contact, wear rubber, latex or nitrile gloves. This applies to all wild game animals – not only deer.
• Keep a clean blade. Periodically clean your knife with anti-bacterial wipes. These wipes are a handy tool to quickly sanitize other surfaces such as your hands.

Preserving Venison

• Keep cool. Meat must be kept cool from the time the animal dies to the time it is cut, packaged and placed in the freezer or consumed. To slow the growth of bacteria, keep the carcass at 39°F or lower. Not only will heat spur the growth of bacteria which will eventually cause meat spoilage, it will also cause hair slippage from the hide resulting in a ruined cape of the trophy animal intended for mounting.
• Remove the hide. The general rule is for any deer-sized animal, removing the hide in outside temperatures exceeding 40°F will ensure proper cooling. If the hide is left on the carcass, it can prohibit sufficient cooling of the carcass in warmer climates.
• Use an ice slurry. Submerging a carcass in in a mixture of ice, water and coarse salt will cool meat in a pinch. This is a great method if venison needs to be transported longer distances.
• Rinse if needed. If deer meat becomes in contact with unwanted substances such as fluids, feces or urine, immediately rinse out the cavity and use paper towels to dry. Remember, moisture causes bacteria to multiply—causing meat spoilage and hair slippage.

For those that like to find the best deals and are always looking to save money, the Best Buys webinar series is a great opportunity. These webinars will help people discover the items that will offer great discounts during each month.

1st Monday of every Month 11:30 am-12:00 Noon

To Register: www.aces.edu/go/BestBuys2022

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The Money Talks Live webinar series will cover a variety of topics. These 30-minute sessions will provide participants with a wealth of knowledge to help them with their finances.

November 15th-Opening a Holiday Club Account

December 13th-Financial SMART Goals for 2023

To Register: www.aces.edu/go/MoneyTalksLive

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Third-grade classrooms in Alabama are transformed each year into a dojo to combat childhood obesity.

A group of six Body Quest Warriors — a group of animated characters designed by Alabama SNAP-Ed at Auburn University — are leading the charge to teach students about the power of making good food choices.

The warriors engage students through a SNAP-Ed curriculum called Body Quest, an innovative childhood obesity prevention initiative that empowers third graders and their parents to make healthier choices.

Body Quest

This statewide effort employs a combination of theory-driven classroom instruction, technology, and evidence-based approaches to prevent and reduce childhood obesity. The Body Quest Warriors challenge elementary youth to develop healthy behaviors through Apple iPad apps.

Third graders are energized in new and exciting ways to eat fruits and vegetables offered through the National School Lunch Program.

The fun continues when students go home with simple, fun, and action-oriented parent participation, setting this initiative apart as an exemplary multi-level intervention.

Key Objectives:

1. Increase student fruit and vegetable consumption through the National School Lunch Program.
2. Impact student choices regarding sugary beverage consumption and physical activity.
3. Help parents make the home more vegetable-friendly through recipe preparation.
4. Motivate parents to also make positive changes through text message reminders.

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