Poultry operators can increase profits by lowering ongoing energy expenses. Dennis Brothers, Extension poultry housing specialist with the National Poultry Technology Center of Auburn University, led a recent webinar on this topic called “Poultry Operations: Broiler and Breeder Energy Conservation Opportunities.” Brothers focused on commercial broiler and breeder houses. Brothers said broiler and breeder chicken production accounted for 85-90 percent of American commercial poultry houses. [Read more…]
by Troy Bishopp
Joe Namath said, “First I prepare. Then I have Faith.” I’ve got my own context: “Without goals, passion and the faith to succeed, you will fail.” When it comes to grazing animals into the winter season it pays to develop patience and a sense of humor as you battle Mother Nature’s wrath.
Like a sickness, I’ve been on a quest to achieve year round grazing in the Northeast because someone said it couldn’t be done. It’s a challenge I’ll admit, but it has many beneficial layers to plants, animals, soil and people. [Read more…]
Welcome to the wonderful world of WOTUS. That acronym stands for Waters of the United States. As is often necessary, political outrage spawns acronyms because the term in question is likely to be around for a long time and is thus easier to reference. [Read more…]
Dorper breeds were developed in the 1930s and ‘40s, and were officially recognized in South Africa in 1946. The fast-growing, well-muscled Dorpers are a cross between Horned Dorset rams and Blackhead Persian ewes. Dorper Sheep are typically docile and require minimal labor to manage. [Read more…]
Mike Cole of Glastenbury Farm hasn’t always raised turkeys. They are a fairly new addition to his family’s Canajoharie dairy farm.
“We’ve been raising turkeys for 3 years,” Cole said. “It just seemed like there was a market there for them and now people want to buy local so they know who they are getting their food from.”
Cole buys the turkeys locally as hatchlings and raises them up to market as the Thanksgiving holiday approaches. [Read more…]
Raising turkeys can be a satisfying educational activity as well as a source of economical, high-quality meat for your family and friends. By raising a small flock of turkeys, you can produce the freshest turkey possible while involving the whole family in working with and learning about live animals.
Turkeys can easily be started by hatching eggs or by raising young poults. They can be grown and home processed without the use of expensive processing equipment, or they may be sold to live markets (auctions).
Adult males have a naked, heavily carunculated (bumpy) head that normally is bright red but that turns to white overlaid with bright blue when the birds are excited. Other distinguishing features of the common turkey are a long red fleshy ornament (called a snood) that grows from the forehead over the bill; a fleshy wattle growing from the throat; a tuft of coarse, black, hairy feathers (known as a beard) projecting from the breast; and more or less prominent leg spurs. [Read more…]
Planning for next season, particularly if you plan to expand your capacity, is a multi-dimensional process. Are you going to grow more crops and become more diverse? Will you expand by growing more of the same crops, increasing your production capacity? Or perhaps you’ll expand by extending the growing season. No matter how you opt to grow, preparing for the growing pains can make the process successful.
Opportunities for scaling up small farms to serve a growing wholesale institutional demand for locally-sourced foods are knocking at the door. But farmers who choose to answer the call are advised to become GAP (Good Agricultural Pratices) certified, will need to implement washing and packing efficiencies, learn to manage labor, and have adequate storage facilities.
“People want what we are doing. Do not be afraid to scale up your farm,” farmer Tom Murtha, of Blooming Glen Farm in Perkasie, PA, said. [Read more…]