Extension
It Starts With Us
| 1072 - Forages | ||
|---|---|---|
| 1072.11) | 150 |
Number of producers adopting practices that improve profitability |
| 1072.12) | 10 |
Number of producers utilizing UK diagnostic service for weed ID and control |
| 1072.13) | 10 |
Number of producers utilizing UK diagnostic services for plant disease control and management |
| 1072.15) | 1 |
Number of producers conducting on farm demonstrations or applied research trials |
| 1072.16) | 30 |
Number of producers adopting practices that improve environmental quality |
| 1072.17) | 0 |
Number of producers who reported improved record-keeping practices |
| 1072.18) | 0 |
Number of producers who reported saving money or reducing cost of operation |
| 1072.1) | 40 |
Number of producers adopting improved grazing system practices |
| 1072.10) | 30 |
Number of producers utilizing improved forage species for pasture or hay |
| 1072.9) | 10 |
Number of producers adopting improved practices to manage endophyte-infected tall fescue |
| 1072.8) | 30 |
Number of producers adopting one or more best management practices for optimum forage establishment for pasture or hay |
| 1072.7) | 20 |
Number of producers adopting improved varieties |
| 1072.5) | 40 |
Number of producers adopting improved hay storage practices |
| 1072.4) | 20 |
Number of producers utilizing ration balancing to improve livestock nutrition |
| 1072.3) | 20 |
Number of producers testing stored forage |
| 1072.2) | 75 |
Number of producers adopting practices to improve grazing infrastructure (fences, water) |
| 1072.6) | 40 |
Number of producers adopting haylage/silage for improved forage quality and storage |
Author: Christan Miracle
Major Program: Forages
Forages are one of the most important aspects of many types of farms. Whether the farm produces livestock such as beef cattle, sheep, or horse, or the farm is used for sod production, the forages are at the limited factor of profit. In the winter of 2020 a tri-county educational series was implemented called Master Haymaker. In this 6 part series specialists from the University of KY forage department as well as guest speakers presented their knowledge to a diverse group of farmers. One reason t
