News
When students walk into Anna Dilger’s classroom, they can expect play dough, cartoons and dancing. But her students aren’t kindergartners; they’re college students. And they’re learning from one of the best.
Smithfield Packaged Meats Corp. will assemble a team of company and third-party experts to develop an infectious disease preparedness plan that the company will implement at all of its processing facilities nationwide.
Over 400 employees of Seaboard Triumph Foods will receive $331,807 in back wages due to violations of the Fair Labor Standards Act.
Data from the past five years shows that finding hourly/non-exempt staff is notoriously challenging. AgCareers.com’s recent Agribusiness HR Review illustrates this difficulty only intensified in 2021.
Iowa’s second ‘ag-gag’ law, creating criminal charges for those who gain access to an agricultural facility using deception to cause physical or economic harm, has been ruled unconstitutional by a federal judge.
New research has concluded that higher wages, among other benefits, are necessary to attract workers to meatpacking jobs.
Activists entering animal facilities under false pretenses are protected in Kansas by ‘free speech’ due to recent Supreme Court rejection.
From recruitment to retention to building trust in the workplace, AgCareers.com will host their annual HR Roundtable on June 15, discussing current trends and issues in the agriculture industry workforce.
If finding employees to fill positions wasn’t hard enough, finding available and affordable housing has encouraged companies to provide housing options as part of employment.
As outdoor temperatures increase, so does the possibility of heat stress or even heat stroke. But there are ways to avoid getting “overheated” this summer, according to Texas A&M AgriLife Extension Service experts.
The newest inductee of the Saddle & Sirloin Club hopes he will be remembered as someone who treated people fairly, focused on relationships and always kept the good of the organization first.
USDA announced an additional investment of more than $14 million to support agricultural workforce training in historically underserved communities to increase resilience of the U.S. meat and poultry processing sector.
New research on U.S. consumers sought to help meat processors and retailers understand how marketing claims drive beef purchases. Nearly three in four beef-eating Americans can’t imagine giving up the taste of beef.
Alltech and JBS Global announce new additions to their companies in environmental, social and governance areas.
Late fall holiday demand heats up the cattle market, and that’s when high-quality carcasses get extra bragging rights. Demand alone doesn’t spur prices higher, there must be a degree of supply constraint.
Improvement of feed efficiency, fertility, animal health, mature live weight and reducing age of harvest, can be accomplished through breeding and genetics; all traits which help reduce beef’s greenhouse gas footprint.
A lack of understanding and appreciation for what farmers do is resulting in increased feelings of loneliness among farmers, a new study suggests. Loneliness is often linked to depression and anxiety.
Get your day started with a brief rundown of key news.
On his west-central Missouri farm, Kyle Grumke and his father Ross employ cover crops on every one of their 550 owned acres
New computer model from Texas A&M uses decades of data to help producers predict wheat forage success.
If you’re in the market for a new truck, you may be waiting a while longer. Major auto and truck manufacturers have announced extended shutdowns and it’s the chip shortage still to blame.
Air is the unseen, pervasive enemy of silage. After carefully growing and ensiling forage, growers can still experience substantial dry matter (DM) losses through mismanagement of the silo face.
When silage is opened at feedout, it is once again exposed to air (oxygen) allowing aerobic organisms that survived the ensiling process — e.g. bacteria, yeasts and molds — to grow. The growth of these spoilage orga
Balance both yield and quality by harvesting forage on time, using the right inoculant for the job, filling quickly and properly packing silage
It is estimated that between $600 million and $2.2 billion worth of silage is lost each year simply due to dry matter (DM) losses from spoilage and heating1 — decreases in production due to nutritive value losses coul
It’s worth repeating: air is the enemy of high-quality silage. As silage is opened and fed, it is once again exposed to air, and oxygen allows aerobic organisms that survived the ensiling process — such as bacilli,
Inoculants have been well documented to help with silage fermentation and quality; however, they contain live bacteria and have specific requirements for effective use. To get the best results, handle these living organ
First, let’s look at what packing does. To get the anaerobic ensiling fermentation started and to minimize the aerobic spoilage processes, we need to get rid of all the oxygen “trapped” in the forage. This is ach
Cheyenne, Wyoming’s mayor fueled speculation about possible relocation of the Western Legacy beef packing project with his comments in a weekly column in Wyoming media.
Nutritional management of fall-calving cows is a little different than spring-calving herds throughout the production cycle. Here’s some things to consider.