Land and Livestock Post

April April2017 2017——Issue Issue11

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April 2017 — Issue 1

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The Land & Livestock Post

I

News From the General Manager

t’s been a few weeks now since we changed the clocks. I still get excited every day when I leave the office and it’s still bright and sunny outside.

But, it’s not so fun when it comes time to put the kids to bed. To a 5-year-old, it is a logical fallacy to go to bed when the sun is still up. Ironically, it doesn’t matter if it is pitch dark outside, though, when it comes to waking up.

On the Sunday after the start of daylight saving time, I remember thinking as I lay my head down, “Well, we may lose an hour, but at least that JESSE WRIGHT means the kids will get up at 7 a.m. instead of 6 a.m., so maybe it may take awhile for them to adjust and they actually will sleep until a decent hour.”

Wrong.

That Sunday morning, I awoke to my son standing by my bed at 6 a.m., which would

have been 5 a.m. just the day before.

We didn’t sit him down and have a discussion about the time change, or explain the workings of it, heck, I don’t think we even mentioned it. He just set whatever sadistic inner-clock he had to the new time, and followed accordingly. And of course, if one kid is awake, you have however long it takes to turn the TV on, find a cartoon, go back to bed, and just about fall asleep, and then the other kid will wake up. At that point, you might as well get up, pour some coffee down your throat, and act like you care what cartoon British trains are up to.

I still sleep every day, but it’s not quality sleep. I really am looking forward to this year’s Texas & Southwestern Cattle Raisers convention, not just for the networking and fun, but also for the sleep. I’m talking hotel room, no kids, blackout curtains drawn, middle-of-the-bed, snore-if-I-want-to, sleep.

When it comes to hay, there’s hay and then there’s quality hay. Much like sleep,

the level of quality can effect greatly overall performance. In our cover story we take a look at what it takes to produce quality hay, and what methods you can incorporate to improve your hay.

In this issue we also have news from around the ag industry as well as information on upcoming sales and events.

And, as I said, I will be at the TSCRA convention, so if you are around, be sure to stop by the Land & Livestock Post booth and say “Howdy.”

Hope to see you there, and as always, thanks for reading. ’Til next time,

• For more information about content or advertising, contact Jesse Wright at jesse.wright@theeagle. com.

What does sexy, food, world travel and super career bring to mind?

Agriculture, of course

By Kathleen PhilliPs Texas A&M AgriLife Extension Service

F

or something that engages all the senses, this should be abundantly clear: food and all things associated with it is, in a word, sexy. Yes, sexy as in exciting and appealing.

Seriously.

Whether one grows it, markets it or eats it, food is a hot commodity that’s only going to get hotter. As the years tick by, scientists es-

See SEXY, Page 5

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April 2017 — Issue 1

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News

Texas A&M AgriLife Extension Service photo by Robert Burns

Unloading corn from a combine into a wagon on the go.To feed the growing populations, the world needs farmers, agricultural scientists, health professionals, social scientists, engineers, marketers and educators.

Sexy, from Page 3 timate the 9 billion of us on the planet by 2050 will be lured by the desire to have enough delicious, nutritious food.

While that is no doubt a huge challenge, there also is cause for optimism, said Fred Davies, Texas A&M University Regents professor and Senior Borlaug Fellow of Horticultural Sciences in College Station. He said National Ag Day celebrated this year on March 21, was a call for people to get intimate with agriculture and the food it yields.

Food, or the lack thereof, has taken Davies all over the world in his career as a horticulturist.

His comparisons of agriculture in the U.S. with similar nations, developing countries and impoverished places all boil down to one thing: the ability to feed an ever-expanding global population.

“It is important to differentiate between food security, which is having enough calories and nutritional security, which is having the proper vitamins and minerals,” Davies said.

Assuring there will be enough food to go around will take more than farmers and ranchers, he said. Solving the complex food supply system

shortages worldwide will take a combination of the best scientists, producers, and people in social sciences to bring about needed cultural behavioral changes, along with the best engineers to develop greater efficiencies.

“There’s a connection between food, energy, water, sanitation, health, nutrition and also smart politics,” said Davies, who serves as a senior advisor for the U.S. Agency for International Development.

“So the whole thing is interconnected.

“And this is the first time in human history where the availability of water, land and nutrients are not going to increase.

So how do we become more efficient?”

Not sounding all that sexy?

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Heads up, health and medical professionals

While most who read this will have three meals and plenty of snacks today, one in six people in America — one of the wealthiest nations on the globe — receive some type of food assistance. An equal number of

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April 2017 — Issue 1

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News Agriculture losses from wildfire estimated to be $21 million

By Kay LedBetter Texas A&M AgriLife Extension Service

AMARILLO — Early estimates of agricultural losses due to the recent wildfires in the Texas Panhandle are $21 million, but that could change as producers make final reports of their actual damages in the coming weeks, according to a Texas A&M AgriLife Extension Service economist.

“The assessment of acreage burned is about all we have a good estimate on at this time,” said Steve Amosson, AgriLife Extension economist in Amarillo. “There are a lot of losses, and we just don’t know all of them at this time.”

Based on current information, Amosson said the loss estimate of $21 million does not account for any loss of equipment. The basic categories considered are: lost pasture, $6.1 million; fence repair or replacement, $6.1 million; buildings and corrals lost, $3.8 million; livestock death losses, $4 million; and emergency hay and feed, $1 million.

“Every individual rancher will weather these losses differently, depending on what their financial position was at the time of the fire,” Amosson said. “If they had large losses and already had a marginal financial position then it could put them out of business, but in most cases it will just create more financial stress for them, and they will keep ranching.”

For many ranchers, little insurance money will come into

Study: Barbed wire can survive most wildfires

play, he said.

“Typically, not much is insured except for ranch houses, sometimes major buildings and once in awhile the cattle,” Amosson said.

But there are some programs designed for this specific purpose that may help them offset losses such as the 2014 farm bill Livestock Indemnity Program, he said. Eventually, livestock losses are required to be registered with the U.S. Department of Agriculture Farm Service Agency in order to receive partial compensation.

With proper documentation, this program can compensate ranchers for 75 percent of the market value of cattle lost in the fire until the preset loss limit for a producer is reached, Amosson said. Additionally, a portion of fencing replacement costs may

By Kay LedBetter Texas A&M AgriLife Extension Service

AMARILLO — Don’t assume that a grass fire has damaged the barbed wire on a fence.

That’s the message of one Texas A&M AgriLife Extension Service specialist in Amarillo to ranchers who saw wildfire rip through their fenced grassland beginning March 6.

“Fences are one of the range developments often damaged in fires,” said Ted McCollum, beef cattle specialist in Amarillo. “Certainly burned wooden posts and

See FENCE, Page 9

Texas A&M AgriLife photo by Andy Holloway

The March 6 wildfire in the Texas Panhandle left many injured and dead cattle in its wake. be covered through the USDA’s Natural Resource Conservation Service Environmental Quality Incentives Program.

While the current estimate is about 2,500 cattle lost as a result of the wildfire, Amosson said that number is expected to climb as more animals succumb to severe fire-related injuries. Other animals are being sold to packing plants, depending on how badly burned they were, he added.

•

See FIRE, Page 7

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the

Texas A&M AgriLife photo by Kay Ledbetter

Lost grazing on burned out grass, replacement fences and damaged stock facilities all add up in the economic losses.

Fire, from Page 6 “When we value the deaths of cattle at market value, including disposal costs, we’re talking about $3.6 million at this point, and I expect that to go up,” he said. We’re still dealing with chaos. They’re still trying to find cattle.”

So far it will cost roughly $6.1 million to recover about 480,000 acres of pasture burned, which has to be set aside for the rest of 2017, Amosson said.

“Basically, ranchers will not be able to graze these pastures this year and will only be able to stock them at half capacity next year while they recover,” he said.

Amosson estimates the second major expense tied to the fires will be about $6.1 million to replace and repair fences in the northern Texas Panhandle that were either destroyed by the fire or from cattle trampling them to escape the blaze.

“An estimated 975 miles of fence were affected,” he said.

“We are assuming that half will be repaired at a cost of $2,500 per mile, and the other half will have to be replaced at a cost of $10,000 per mile.

“I expect the amount of fence that has to be replaced to rise once they start to repair it and if the wire is too brittle to be effective due to the heat, therefore,

this loss will increase,” Amosson said.

“The total amount that will have to be replaced versus repaired will not be known for some time.”

The longer term impact to the cattle industry in the most affected areas is trying to figure out how the remaining 13,000 to 14,000 cattle in the path of the fire will be fed because of depleted grazing land, he said.

“Initially, ranchers are being provided donated hay and feed that has come into three Livestock Supply Points if they choose to use it,” Amosson said.

“But long term, they will have to make a decision to buy hay for a long period of time, send the cattle to market or lease pasture elsewhere.”

The estimated $1 million in feed costs was calculated based on 30 pounds consumption per day per animal for a 60-day period for cattle in the fire area, he said, with the expectation they will either be moved or sold by the end of that period.

Amosson said one of the hardest figures to determine is on assets such as corrals, equipment and outbuildings.

“While undoubtedly losses have occurred, no firm tally of these has been made to date,” he

See LOSSES, Page 9

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April 2017 — Issue 1

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News

Texas A&M AgriLife photo by Kay Ledbetter

The loss of equipment such as this pickup and one-of-a-kind hay trailer were not included in economic damages at this point, according to Steve Amosson.

Losses, from Page 7 said. “However, with an estimate of 125 structures lost throughout the three fire regions, that loss is expected to be in the neighborhood of $3.7 to replace. At this point we have no idea as to how much equipment has been damaged.”

Amosson said he did not figure

the losses from the 2006 Panhandle complex fire, which according to the Texas A&M Forest Service is considered the largest fire ever in the state of Texas, burning 907,245 acres.

He said, however, due to increased costs and cattle prices, he estimates the total damage would be about 70 percent of the 2006 fire.

Fence, from Page 6 stays have to be replaced. But the damage to the barbed wire may be less than it appears and one assumes.

“Having the ability to reuse the barbed wire from a fence after a grass fire can reduce the recovery costs for the landowner.”

Steve Amosson, AgriLife Extension economist in Amarillo, estimated fencing could be the second major expense tied to the fires on the 480,000 acres burned.

Estimating half will be repaired and half replaced, he said the cost could be around $6 million to ranchers in the Texas Panhandle.

Amosson said an estimated 975 miles of fence were affected. To repair the fence, the cost is $2,500 per mile; to replace the fence, the cost is $10,000 per mile.

See WIRE, Page 10

Texas A&M AgriLife photo by Kay Ledbetter

Intense flames sweeping away grassland may not have damaged the barbed wire on fences surrounding pastures.

The Land & Livestock Post

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April 2017 — Issue 1

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News Wire, from Page 9 “Research provides information ranchers can use to make decisions related to fences,” said Danny Nusser, AgriLife Extension regional program leader.

“Knowing that a fence is stable and repairs are sufficient could be valuable in making economical decisions.”

Research was conducted by Oklahoma State University to examine the effects of grassland fires on barbed wire, he said.

The study examined Class 1, 12 1/2-gauge, double-strand barbed wire.

All of the wire examined in the study originated from the same lot at purchase. The fences were constructed from the wire 13-14 years before the study, McCollum said. Samples of wire were collected from these fences and unused wire from the original purchase lot that had been stored since purchase.

According to the study, wire

collected from the fences had been subjected to grass fires zero times, one time, two times or six times during the previous 13 years. These grass fires occurred in the dormant season between February and April.

“In this study, compared to the unused wire and wire from the fences that had not been burned, the exposure to grass fire or the number of times the wire was exposed to fire did not adversely affect the breaking strength or zinc coating on the Class 1, 12 1/2-gauge barbed wire,” he said.

The breaking strength and zinc coating, which provides corrosion resistance, were not different between the unused wire, or the wire from the fences that had been burned up to six times the previous 13 years, McCollum said.

“So, the study showed that grass fire did not affect the breaking strength, zinc coating or ductility of the wire,” he said. “After a fire, the galvanized surface of

Texas A&M AgriLife photo by Kay Ledbetter

Wildfire can leave posts damaged and in need of replacement, but the barbed wire still could be usable, according to a study. the wire is often stained or discolored. But, this should not be interpreted as failure of the coating or galvanization of the wire.

This discoloration comes from iron-zinc alloy layers in the wire and does not represent a failure

TJS S Hardware

of the pure zinc coating on the wire.”

McCollum said the researchers concluded that subjecting zinc-coated barbed wire to grass fires will not reduce its service life or its corrosion resistance.

“So there may be occasions where they need to replace the fence, but they shouldn’t automatically assume that the wire needs to be completely replaced because of the grass fire,” he said.

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News Coalition launches pilot project on sustainability in beef industry Special to The Post

ARDMORE, Oklahoma — Environmental, social and economic sustainability is a long-held objective of the United States beef industry and the focus of a new, national research project.

McDonald’s USA, Tyson Foods, The Samuel Roberts Noble Foundation, Beef Marketing Group and Golden State Foods announced the two-year pilot research project that will seek methods to improve sustainability across the entire beef value chain, test metrics established by the U.S. Roundtable for Sustainable Beef and explore scalable solutions that could be applicable to beef production across the country.

The Noble Foundation, the largest, independent agricultural research organization in the United States, will coordinate and provide project management services for the overall project.

“Our efforts will examine every step of beef production from the ranch to the consum-

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rk An a l C

Photo courtesy of The Samuel Roberts Noble Foundation

McDonald’s USA,Tyson Foods,The Samuel Roberts Noble Foundation, Beef Marketing Group and Golden State Foods announced the two-year pilot research project that will seek methods to improve sustainability across the entire beef value chain,test metrics established by the U.S. Roundtable for Sustainable Beef and explore scalable solutions that could be applicable to beef production across the country. have found ways to increase production through more efficient practices and responsible land stewardship. This project translates this approach of continuous improvement into a real-world, systems-wide application that holds the potential to someday benefit producers and customers around the globe.”

See PILOT, Page 20 er’s plate,” said Billy Cook, director of the Noble Foundation Agricultural Division. “For generations, agricultural producers

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News

Hay there!

Manage for high quality hay

By RoBeRt FeaRs Special to The Post

W

hen hay is part of the cattle nutrition program, manage its production or purchase for delivery of high quality to reduce or eliminate the need for a supplement.

Managing for high quality hay was addressed by Charles Stichler and David Blade of the Texas A&M AgriLife Extension Service in Bulletin L-5219. The bulletin was included in the 62nd Annual Texas A&M Beef Cattle Short Course Proceedings this year and was used to write this article.

Hay quality depends on a combination of physical characteristics and nutritional content. High quality hay is produced by bailing at a moisture content low enough to prevent spoilage, yet moist enough to prevent loss from shattering. It also is managed in a manner to prevent contamination of foreign material, weeds and molds.

Legumes such as alfalfa and clovers generally contain a higher percentage of protein, minerals and vitamins than grasses; however, grasses usually produce more hay and more total digestible nutrients per acre. Grasses also have fewer insect, disease and harvest problems and require fewer production inputs than legumes.

Regardless of forage type, good hay production requires special attention to details and constant management.

Digestibility

Factors determining hay quality are listed in Table 1. About 70 percent of hay quality is determined by plant maturity stage at harvest. As a plant matures toward heading, flowering and seed formation, its growth pattern changes from producing digestible leaves to pros.

12

Photo by Robert Fears

Above: Bahiagrass and bermudagrass round bales. Grasses usually produce more hay and more total digestible nutrients per acre. Grasses also have fewer insect, disease and harvest problems and require fewer production inputs than legumes.

Photo courtesy of Kara Pennington, Coufal Prater Equipment

On the cover: A good harvesting goal is to maintain the highest positive nutritive quality. There are several factors producers should consider with hay. grasses usually produce more hay and more total digestible nutrients per acre.

Grasses also have fewer insect, disease and harvest problems and require fewer production inputs than legumes.

ducing indigestible hard stems. At each progressive growth stage, the digestible part of the plant tissue decreases rapidly. Nutrient content decreases as well.

April 2017 — Issue 1

ď‚Ť

Digestibility is important because it greatly affects animal performance. A 1 percent increase in digestibility of a

See HAY, Page 13

The Land & Livestock Post

News Hay, from Page 12 warm-season forage increases animal performance by 5 percent.

As plants begin to form seed, cells mature and a secondary wall composed of lignin begins to develop, making the plant more rigid. Like wood, lignin is indigestible. For example, 12-inch-tall coastal bermudagrass can be 58 percent digestible in the top third of the plant, 54 percent in the middle third and only 50 percent digestible in the bottom third. Coastal bermudagrass harvested at six weeks old has only 50 percent of the crude protein content and 80 percent of the energy of hay harvested at four weeks old.

Hay quality increases with leaf content because leaves are more digestible and contain most of the nutrients. To determine maturity of the hay crop, look for seed heads.

Seed heads usually are produced on ends of stems with no leaves resulting in decreased leaf-to-stem ratios and reduced overall plant digestibility and nutrient content. As a guide, grass hay with only a few immature seed heads is high quality and ready for harvest.

Quality decreases as presence of mature seeds in the head increases.

Research indicates that forages are higher in quality during spring and fall and lower during mid-summer. Therefore, hay harvested during spring

If nitrogen levels are too low, grasses continue to pick up water, which evaporates through the leaves and produces no new growth.

In addition to nitrogen, phosphorus, potassium and other nutrients are critical to maintaining stands and producing quality hay. Take a soil test once a year to determine the amount of plant nutrients remaining after the previous year’s production. Replace those elements removed by harvest.

For example, one ton of forage removes about 50 pounds of nitrogen, 15 pounds of phosphorus and 40 pounds of potassium. Harvesting three tons of hay annually depletes the soil of about 150 pounds of nitrogen, 45 pounds of phosphorus and 120 pounds of potassium.

See HARVEST, Page 14 Photo courtesy of Monte Rouqutte, Texas A&M AgriLife Research at Overton

Poor harvesting can cause as much as a 50 percent loss of digestible nutrients.

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tends to be higher in forage quality than hay harvested in July and August.

Nutrient content

Since plant roots absorb most nutrients when they are dissolved in water, it is critical to have good soil moisture when applying fertilizer. When nitrogen is absorbed with adequate water, new plant proteins and cell formation create growth.

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Number one yielding seeded bermudagrass in production Number one yielding seededtrials at TAMU Agrilife bermudagrass inExtension production&trials Research Center, Overton, at TAMU Agrilife Extension TX & and Mississippi State University.

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Lower planting rate (10# per acre) due to being pure seed and Lower planting rate (10# pernot acre) coated. due to being pure seed and not coated.

Economically priced to avoid the high cost and risk of sprigging Economically priced to avoid the hybrid-bermudagrass pastures highbeefing cost and of sprigging and uprisk existing hybrid-bermudagrass pastures bermudagrass pastures. and beefing up existing bermudagrass pastures.

15% higher yield (four year average) than Coastal 15% higher yield (four year Bermudagrass. average) than Coastal Bermudagrass.

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SEEDED BERMUDAGRASS STUDY ANNUAL DRY MATTER FORAGE YIELDS 2011, 2012, & 2013 MISSISSIPPI STATE UNIVERSITY STARKVILLE, MISSISSIPPI Variety

Total Yield

Harvest Date LB / ACRE

LB / ACRE

LB / ACRE

3 YEAR

2011

2012

2013

AVG

RANK

Texas Tough +

4,646

11,488

7,618

7,917

1

Sungrazer +

3,516

11,281

6,599

7,132

2

Buckaroo

3,979

10,881

6,428

7,096

3

Cowboy

3,426

10,054

7,301

6,927

4

Ranchero Frio

3,051

10,374

7,013

6,713

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Numex Sahara

3,201

10,293

6,772

6,755

6

Amarillo King

3,586

9,873

6,561

6,673

7

Laredo

3,410

9,975

6,654

6,680

8

Highlander

2,379

10,880

6,159

6,473

9

Mohawk

3,163

9,739

6,321

6,408

10

Cheyenne II

3,612

9,334

5,941

6,295

11

Rancher

2,830

9,740

6,085

6,218

12

Planting Date: 6/4/11 (Replanted 7/13/11) 10 lbs (P.L.S.) Planting Rate, LSD (0.05) Commercially available varieties only included in these results.

I first planted Texas Tough + Bermudagrass for grazing and baling. I now have over I planted 210 acres of Texas Tough + Bermuda, and started year.

200I acres production.

It has Tough remained+free of disease and the have remained in 45 days.

It has been in our rotational and first in planted Texas Bermudagrass inyields the Spring of 2009grazing for grazing and baling.

My Texas Tough +grazing has been free ofTexas disease no loss My yields consistent with no production through consistent.

Tough +with establishes fast of withstands. excellent forage quality have and fineremained stems. I has held up under our loss Floridainconditions very even well. We hope our drought of the last four years. It establishes fast with excellent forage quality and much finer stems than Coastal am Bermudagrass. very pleased with my It Texas +, it has increased my grazing time from 90 90 days to plant moregrasses in the future when the on rightmyland is available. days Texas Tough hasTough increased my grazing time from days on native to 150 stands.

I plan planting more in 2015. TX. Bertram, TX on native pasture to 150on days.

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April 2017 — Issue 1

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News

DEDICATED TO LAND AND LANDOWNERS SINCE 1946

Harvest, from Page 13 High-yielding production removes other nutrients as well. Periodically sample soils in hay fields to determine pH and levels of sulfur, calcium, zinc, iron and other micronutrients. If micronutrient levels in the soil are dropping, replace as needed. Generally, nutrients other than nitrogen can be applied once a year. At least two applications of nitrogen will be needed during the year.

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April 2017 — Issue 1

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The Land & Livestock Post

News

Bales, from Page 14 humid conditions all delay drying and promote valuable energy losses.

Experiments by the U.S. Department of Agriculture indicate that cattle prefer afternoon cut hay over morning-cut hay. Because plant cells make sugars and carbohydrates in the presence of sunlight, afternooncut hay may contain a higher percentage of highly digestible sugars and carbohydrates.

Plants cut in the morning have partially depleted the supply while respiring or using energy through the night. Harvesting practices that improve hay quality are found in Table 2.

Bacteria and fungi, that cause hay to deteriorate, need moisture to grow. If hay is baled with too much moisture, its temperature rises to the point of lowering quality. High

temperature may cause hay to catch fire. Microbes cannot reproduce if moisture levels are below about 14 percent.

Small bales often are referred to as needing to go through a “sweat” in the field before stacking. The sweat is an additional moisture loss if the hay was baled too green. Small 60- to 70-pound bales can be baled at 16 to 18 percent moisture. Hay stored in large round bales need to be dryer at 14 to 16 percent when baled, because moisture cannot escape from the center of a large bale.

Quality losses

High-quality forages are only a part of high-quality hay production. Poor harvesting can cause as much as a 50 percent loss of digestible nutrients.

Causes of other losses are listed

See LOSSES, Page 16

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April 2017 — Issue 1

15

News

Losses, from Page 15 in Table 3.

The biggest losses to quality are caused by delaying harvest from the optimum development stage. Alfalfa digestibility declines 0.5 percent per day after flowering. Coastal bermudagrass digestibility declines 0.2 percent per day from four to eight weeks old.

Rain on cut forages leaches nutrients out of plant cells and increases dry matter losses.

Nutrient loss increases with length of time hay remains wet after cutting and the amount of rain that washes through the hay. In a Purdue University study, one inch of rain reduced total digestible nutrient content of field-cured hay by 5 percent.

Dry matter losses from wind-

dried hay were 3.5 percent per inch of rain.

In general, leaching losses are lower for a fast, short, one-inch rain than a slow, soaking rain of the same amount. Losses are higher for dry than fresh-cut forage.

Plant cells are living tissue that continue to respire after cutting and plant tissue continues to grow for a period. When moisture content drops below 40 percent, cell activity stops and the cells die.

As hay dries, leaves become brittle and may break apart or fall off the plant. Alfalfa leaves are attached very delicately to stems and particularly are prone to leaf loss when raked too often or when hay is too dry.

Raking losses can range from 5 to 15 percent and poor baling

practices can result in an additional 1 to 15 percet loss.

Close attention to all aspects of hay production will result in production of high qualities and quantities of feed.

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April 2017 — Issue 1

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News Ag, from Page 5

thrown away.”

Another example of a need for behavioral change, he said, is showing people how things are interconnected. In the developing world, kids constantly have diarrhea because they don’t have a clean water source or any water source in the house in order to wash their hands. If a child is exposed to diarrhea all the time, there is a shift in their gut that gets more resistant to diarrhea and thus reduces the absorption of vitamins and minerals, which leads to abnormal cognitive development for the child.

“The point is, everything is interconnected,” Davies said. “We can’t just fix one part. This requires education.”

people are food insecure as well, he said.

And the numbers are far worse in many countries.

“That leads to a lot of health and medical issues,” Davies said. “If you don’t have people who have access to the proper foods, eating sensibly and doing moderate exercise, then the problem is not going to be fixed.”

Social scientists, step up

“It’s more than just science and good policy,” Davies said. “It’s also getting people to make behavioral changes, which is a long-term process. I grew up in an era of not using seat belts or recycling, but now those are things young people find important. Long-term education had to be done for that change to occur.” He said the same type of effort is needed in helping people adopt nutrition and exercise habits.

Additionally, he said about 30 percent of the world’s food is wasted, maybe

Texas A&M AgriLife Extension Service photo by Adam Russell

Monte Rouquette,Texas A&M AgriLife Research forage physiologist, discusses winter pastures with students enrolled in theTexas Christian University Ranch Management program during a visit to theTexasA&MAgriLife Research and Extension Center in Overton. only because of a blemish on a tomato or squash or a cucumber didn’t have the shape people think it should have.

“It has the same nutrition. It is per-

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fectly good and perfectly healthy for you,” he said. “But the consumer prefers the perfect food with a flawless shape, so perfectly nutritious good stuff gets

Enter the engineers

Among the many facets needing greater efficiency, transportation, for example, has a huge problem of perishability loss. Too much of the developing world doesn’t have an adequate cold

See CONNECTED, Page 18

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News Connected, from Page 17 chain, or system of refrigeration to keep products fresh from the farm to the consumer, Davies noted. This can lead to about 30 percent of perishable food being thrown away. A lot of businesses and opportunities are primed to develop through engineering changes.

Marketplace mavens

Davies said within the next 25 years, two-thirds of the world will be urban, and close to two-thirds will be entering the middle class.

“The marketplace has to play a role in all of this,” he said.

“Developing areas, whether in Asia or in Africa, are seeing the middle class growing, which overall is a good thing. With more disposable income, people want more access to the good

things we have. They want access to good food, which they deserve to have. And all of that comes with a cost.”

Summon scientists

The investment in applied agriculture has diminished for the last 25-30 years, Davies said, and that coincides with the leveling of U.S. productivity, which previously had continually increased.

“We need to be investing in a new generation of young people to go into farming and to go into Extension or research,” Davies said. “We aren’t producing as many of these people anymore, and that should be a real concern for us.”

Finally but foremost, Fall in, farmers Whether it’s typical row

crop farming of corn, livestock ranching, newfangled ways of production such as vertical farming of vegetables in an urban warehouse with LED lighting, or growing salad bowl crops on a city rooftop, bringing the farm closer to the consumer may appeal to a new generation of producers.

Davies said similar but less sophisticated systems are springing up in developing countries, and while they will not feed all the world’s people, they can supply niche markets — providing a decent living for those who work at it.

“It’s tough to be a commercial farmer. Whether you are small or big, it’s tough to make a living,” Davies said. “We consumers don’t always appreciate how difficult it is.”

Yet, the career can be one of the most satisfying not only from the joy of producing but

the knowledge that one’s product helped feed people and improve the world, he said.

For those who give farming a bad rap or have a negative view of the producer, Davies offered a blanket statement: “Really good growers are very much into sustainability. That does not mean they don’t use chemicals, but they only use what’s needed in a smart, integrated pest management way. They don’t want contamination in their environment because that’s where they live.

“Overall, there are great opportunities, but also great challenges,” he said. “We have to become more efficient in how we produce food, and we have to do it environmentally and while being economically sustainable. It’s about bringing people together through education, and it’s also through creating entrepreneurial opportunities

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April 2017 — Issue 1

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The Land & Livestock Post

News LIVESTOCK MARKET REPORT Brazos Valley Livestock Results of the Brazos Valley Livestock Commission’s March 14 sale.

Head: 772 Steers: 200-300 lbs., $170$210; 300-400 lbs., $164-$191; 400-500 lbs., $152-$191; 500-600 lbs., $137-166; 600-700 lbs., $120$140; 700-800 lbs., $120-$126 Heifers: 200-300 lbs., $141$165; 300-400 lbs., $134-$156; 400-500 lbs., $130-$150; 500-600 lbs., $120-140; 600-700 lbs., $109$131; 700-800 lbs., $102-$108 Slaughter bulls: $78-$93 Slaughter cows: $45-$76

Cow/calf pairs: $850-$1,350

Buffalo Results of the Buffalo Livestock Commission’s March 11 sale.

Head: 895 Steers: 200-300 lbs., $160-$245; 300-400 lbs., $155-$207; 400-500 lbs., $150-196; 500-600 lbs., $145$176; 600-700 lbs., $125-$152; 700-800 lbs., $110-$139 Heifers: 200-300 lbs., $140$200; 300-400 lbs., $130-$162; 400-500 lbs., $120-$155; 500-600 lbs.,$115-$145; 600-700 lbs.,$105$140; 700-800 lbs.,$100-$130 Slaughter bulls: $85-$105

Slaughter cows: $40-$81 Bred cows: $950-$1,600 Cow/calf pairs: $975-$1,925

Groesbeck Results of the Groesbeck Auction and Livestock Company’s March 16 sale.

Head: 436 Steers: 300-400 lbs., $150$200; 400-500 lbs., $145-$190; 500-600 lbs., $130-$170; 600-700 lbs., $120-$151 Heifers: 300-400 lbs., $140$170; 400-500 lbs., $132-$155; 500-600 lbs., $127-$145; 600-700 lbs., $106-$135 Slaughter bulls: $86-$9100 Slaughter cows: $48-$82

The Land & Livestock Post

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Jordan

Navasota

Results of the Jordan Cattle Auction’s March 16 sale.

Results of the Navasot a L i v e s t o c k C o m m i s s i o n ’s March 11 sale.

Head: 2,516 Steers: Under 200 lbs., $160$182.5; 200-300 lbs., $160-180; 300-400 lbs., $160-$196; 400500 lbs., $150-$183; 500-600 lbs., $145-$170; 600-700 lbs., $130$155; 700-800 lbs., $117-$135 Heifers: Under 200 lbs., $140$215; 200-300 lbs., $140-$185; 300-400 lbs., $130-$171; 400500 lbs., $127-$160; 500-600 lbs., $122-$151; 600-700 lbs., $117$142; 700-800 lbs., $100-$119

Steers: 150-300 lbs., $115$250; 300-400 lbs., $110-$185; 400-500 lbs., $110-$182.5; 500600 lbs., $100-$172.5; 600-700 lbs., $100-$152.5 Heifers: 150-300 lbs., $100$235; 300-400 lbs., $100-$167.5; 400-500 lbs., $100-$150; 500-600 lbs., $95-$143; 600-700 lbs., $90$132.5 Slaughter bulls: $65-$87

Slaughter bulls: $80-$98.5

Slaughter cows: $40-$73

Slaughter cows: $60-$80

Bred cows: $700-$1,250

Bred cows: $700-$1,700

Bred cows: $900-$1,800

Cow/calf pairs: $1,200-$1,900

Cow/calf pairs: $1,100-$2,350

April 2017 — Issue 1

Head: 771

Cow/calf pairs: $700-$1,250 — Special to The Post

19

News Pilot, from Page 11 “McDonald’s is synonymous with burgers, which is why we believe we have a responsibility to help evolve our industry to produce beef in a more sustainable way,” said Rickette Collins, McDonald’s senior director of global supply chain. “We see this program as another step forward on the journey toward a more sustainable beef supply and, through collaboration, will help develop a more sustainable and efficient beef supply chain that benefits the environment, producers and, ultimately, our customers.”

Each of the groups involved represent a different step in the production chain. Ranchers who are a part of the Noble Foundation’s Integrity Beef Alliance will raise the cattle. The Integrity Beef program emphasizes progressive management methods, ranch stewardship and humane care of all livestock.

Beef Marketing Group will feed the cattle in one of its feedyards in Kansas. Beef Marketing Group, which has been at the forefront of the sustainability effort, is a cooperative that works with local farmers, cowcalf producers, stocker operators and auction markets to maximize efficiency not only in its feedyard but across the entire value chain.

“Each of our collaborating organizations actively seeks new methods and innovations that ultimately lead to increased sustainability,” said John Butler, Beef Marketing Group chief executive officer. “Imagine what will happen when you bring all five organizations together to examine the entire process. The possibilities of additional knowledge, improved efficiencies and new ideas are almost limitless.”

Beef Marketing Group will send the cattle to Tyson Foods for harvesting. Some of the meat then will go to Golden State Foods, which supplies Mc-

Donald’s with some of the 100 percent beef patties served at its restaurants.

“We’re pleased to be part of this pilot project, which complements Tyson Foods’ ongoing commitment to operate sustainably,” said Leigh Ann Johnston, Tyson Foods director of sustainability. “We’re continually exploring new ways to be more efficient in every corner of our business, including energy and water conservation, and recycling.”

“For generations, people have loved the McDonald’s 100 percent pure beef hamburger,” said Wayne Morgan, Golden State Foods corporate vice president and Protein Products Group president. “Through this research, consumers will now be able to understand the entire value chain connected to helping McDonald’s create that delicious hamburger. Consumers will also see that all of McDonald’s partners are dedicated to providing

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that quality hamburger in the most sustainable manner possible so that families can continue enjoying them for many years to come.”

The project’s participating companies, cooperative and research institution are members of the U.S. Roundtable for Sustainable Beef, a national coalition of public and private organizations focused on leading the effort to improve the sustainability

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“Consumers asked the agriculture and food production sectors to be more sustainable, and we have responded,” said Bill Buckner, president and CEO of the Noble Foundation. “This research project is a reflection of our dedication to the agriculture industry and its current consumers as well as those who we hope to serve in the future.”

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April 2017 — Issue 1



The Land & Livestock Post

News

Feeding candy to cattle helps save producers cash said. “The diet needs to be carefully balanced to keep everything working in concert and minimize any risk of mineral imbalances or digestive upset.”

Many of the forage materials carefully folded into cattle diets otherwise would be wasted.

By Sean HuBBard Oklahoma State University

STILLWATER, Oklahoma — Some cattle eat grass, some eat corn and others have more of a sweet tooth they satisfy by chowing down on candy and pastries.

News circulated early in 2017 about a truck hauling Skittles to a producer in Wisconsin, where it was to be mixed into feed for cattle. Social media was abuzz with the strange thought of cattle “tasting the rainbow.” Apparently, however, the novelty of this story is not so unique.

“For cattle, other than a taste difference, candy is not any different than including corn in the diet. They serve as an energy source for the cattle,” said Chris Richards, Oklahoma State University Cooperative Extension beef cattle nutrition specialist.

“The bacteria in the rumen of the cattle break down the candy into the same materials it would the starch in the corn they are fed.”

It is not just candy, either.

“Cattle are well equipped to utilize feed and forage resources that are not suitable for human consumption or use,” said Dave Lalman, OSU Cooperative Extension beef cattle specialist. “Restaurant grease, grocery store unsold produce, outdated bread, water-damaged flour or cereal and on and on. And, of course ... grass.”

With compar tmentalized stomachs, cattle can utilize a wide range of forage quality. The

“They are either landfill material or can be repurposed for other industries,” said Richards.

“It’s a win-win-win; the candy company gets some revenue, the environment wins by avoiding landfills and the cattle get a great energy source that is tasty.”

Oklahoma State University photo

For cattle, other than a taste difference, candy is not any different than including corn in the diet. first compartment, the rumen, is where much of the magic happens. Carbohydrates — sugar in particular — are fermented rapidly in the rumen. This process transforms the sugar into volatile fatty acids.

“These acids are then absorbed into the blood stream and used for energy by different tissues,” Lalman said. “Consequently, blood sugar does not vary dramatically in ruminants

compared to humans. It is highly regulated in ruminants.”

While the stomachs of cattle are impressive, they can only do so much. A diet strictly comprised of candy, doughnuts or restaurant grease, for example, is not a good idea.

“Nutritional expertise is required to create a balanced nutritional program, especially when dealing with feeds other than grazed forage,” Lalman

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April 2017 — Issue 1

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The Land & Livestock Post

News Crop, livestock budget spreadsheets available to farmers, ranchers

By Blair Fannin Texas A&M AgriLife Extension Service

Crop and livestock budget spreadsheets for 2017 are available to both farmers and ranchers, according to Texas A&M AgriLife Extension Service economists.

The budget spreadsheets help farmers and ranchers evaluate and project revenue and expenditures throughout the crop season. They are available at bit.ly/2mugoLH. More than 200 enterprise budgets for major crops and alternative production systems are available for the 12 AgriLife Extension districts across the state. There are also 40 livestock budgets.

These spreadsheet budgets are located at the bottom of the 2017 web page for each AgriLife Extension district.

Texas A&M AgriLife Extension Service photo by Blair Fannin

Crop and livestock budget spreadsheets are now available to both farmers and ranchers, according to Texas A&M AgriLife Extension Service economists.

“Our newest version of the spreadsheets now has an added feature to make multiple spread-

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sheet copies of any budget,” said Jerry Cornforth, AgriLife Extension economist in College Sta-

April 2017 — Issue 1

tion. “This would allow a cotton farmer to make separate cotton budgets for the new cotton varieties with their unique chemistries. Or a rancher could have a separate budget for a commercial cow herd and a registered one.”

The crop and livestock budgets vary across the state by AgriLife Extension district, Cornforth said. Crop budgets include canola, corn, grapefruit, hay, forage — coastal, small grain, sudangrass — malting barley, oats, melons, oranges, peaches, peanuts, pecans, rice, sesame, silage, sorghum, soybeans, sugarcane, sunflowers, vegetables and wheat.

Livestock spreadsheets also are available for cow-calf, sheep and goat, and summer or winter stocker-calf operations.

Cornforth said the spreadsheets serve as a good risk man-

agement tool, allowing farmers and ranchers to evaluate potential changes to their operations based on a number of factors affecting profit or loss.

“Producers can makes changes to revenue or cost estimates and quickly see the impact the potential profit or loss might have on an operation,” he said. “These spreadsheets give a producer the ability to evaluate many ‘what if’ scenarios quickly, hopefully allowing them to achieve better returns and reduce the overall risk to the operation.

“They can be used throughout the growing season to keep tabs on production costs with profit/ loss estimates being recalculated as costs change.”

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The Land & Livestock Post