High Fertilizer Costs Impact Positively on the Value of Cattle Manure

Source: Saskatchewan Agriculture and Food

Is cattle manure destined to be known as “brown gold” in the future? This may not be as crazy as it sounds, if one looks at current trends in fertilizer and gas prices.

Trevor Lennox is a Forage Industry Development Specialist with Saskatchewan Agriculture and Food.

“With fertilizer prices continuing to rise because of high gas prices, the value outlook for cattle manure looks more promising than ever,” Lennox says.

Bear in mind that the production of fertilizer—nitrogen fertilizer in particular—is very energy intensive, resulting in substantial costs for farmers planning for next year’s forage crop.

“It is plausible to expect large increases in the price of nitrogen for the 2006 growing season,” explains Lennox, “thus causing producers to reconsider how much nitrogen fertilizer they are planning on applying.”

As distressing as this may sound, it could contribute to a change of attitude in the population at large. Manure, which was viewed until now as a mostly unwanted by-product of the livestock industry, likely will be considered more of a resource waiting to be utilized from now on.

“Given that the cattle industry will continue to grow and develop in Saskatchewan, we need to continue to use manure and view it as a valuable resource,” Lennox says. “It is not as easy as it sounds, however. Cattle manure is an organic fertilizer, and not all of the nutrients are immediately available for crop uptake, making it a slow release fertilizer.”

During a project conducted in the Swift Current area with the Southwest Forage Association, non-composted cattle manure was applied to a forage stand in mid-May of 2001.

“The average nutrient values in a ton of manure were as follows: 24 lb. of organic nitrogen, with approximately one-quarter to one-half of the nitrogen available for crop uptake in the first year; 12 lb. of phosphate, with approximately one-half of the phosphate available for crop uptake in the first year; and 53 lb. of potassium, with approximately 95 per cent of it available for crop uptake in the first year.”

In addition, the manure supplied many other nutrients, such as sulphur, copper and zinc.

The treatment that gave the most improvement in productivity was a one-time manure application of 60 tons per acre in May of 2001, reveals Lennox.

“This high rate actually reduced the productivity slightly in the first year of treatment, due to some crop smothering. However, in 2002 and 2003, the high rate resulted in a doubling of productivity, when compared to areas where no manure was applied. Basically, this manure treatment acted like a rejuvenation treatment for the forage stand.”

From an environmental standpoint, it is advisable to wait a number of growing seasons after applying another high rate of manure, in order to avoid the build-up of phosphorus in the soil.

For more information, contact:

Trevor Lennox
Forage Industry Development Specialist
Saskatchewan Agriculture and Food

(306) 778-8294

Prairie Organics Workshop Helps Producers Steer the Course

Source: Saskatchewan Agriculture and Food

Not being able to see the forest for the trees may be one of the challenges organic producers face these days in an industry that is fast evolving to respond to consumer needs.

Marion McBride and the Organic Crop Improvement Association (OCIA) hope to provide some guidance on October 29 at the Prairie Organics Workshop, to be held at Queensbury Centre in Regina.

“We really want to focus on the practical applications of the latest research and share the wealth of information out there, in a way that is accessible to those who earn their living from organic production,” says McBride.

To that effect, McBride—herself a Moosomin organic producer—is bringing in a string of expert communicators with a knack for clear analysis.

“We have called on Martin Enz, a professor of cropping systems at the University of Manitoba, to review 14 years of organic production research in the Eastern Canadian Prairies to tell us about results from agronomic trials and farm surveys.”

Alex Moreno, a graduate from the University of Nebraska who hails originally from another temperate country, Chile, is offering a JAS certification workshop. Welcome to the world of Japanese organics! Moreno will explain some of the terminology and expectations for those who have either already applied for JAS certification or are considering it.

Patricia Hanbidge, the Coordinator for Horticultural Programs at the University of Saskatchewan’s Extension Division, is staging a Master Gardener Workshop that will address organic practices, pest control, and fertility and weed management in the garden.

Dianne Knight, a Research Scientist in the Soil Science Department at the University of Saskatchewan, will help participants explore the biological processes controlling nutrient availability in soils. She will also focus on the evaluation and development of microbial inoculants.

“Dianne will talk about green manures, microorganisms and the types of amendments that can be added for their nutrient value,” says McBride. “Brenda Frick and Jennifer Bromm, two Organic Agriculture Centre of Canada professionals, will bring us up-to-date on weed management in organic operations, and on the best organic management practices when dealing with things like green manures, harrowing and seeding rates.”

McBride is especially proud of the fact that the workshop is accessible both in terms of information quality and in terms of registration costs: $30.00 for individuals and $40.00 for couples.

“A delicious organic lunch will be served. We ask that people register as early as possible so we know how many meals to plan for.”

Call (306) 543-8732 to book your spot or e-mail Marion McBride at: b.mcbride@sasktel.net.

For more information, contact:

Marion McBride
Organic Crop Improvement Association (OCIA)
(306) 543-8732
http://www.ocia.org

Brentwood Cottage Packages Tastes of Rural Saskatchewan

Source: Saskatchewan Agriculture and Food

Saskatchewan fine foods are making waves. Meota’s Joan Chase and her Brentwood Cottage package them to the delight of an increasing number of customers who are falling under the spell of her entrepreneurial energy.

“I’m on a perpetual quest for the finest products Saskatchewan has to offer,” says Chase. “I package them into gift boxes sent out by mail to discerning customers. For instance, our honey products come from a third generation beekeeping family, the Hannigan family, from Shellbrook. They provide us with an exquisitely creamed honey to which we add mint, cinnamon and ginger accents. The honey is poured into hexagonal glass jars that feature this nectar of the gods under its best possible light.”

This Ontario native, who has fully embraced Saskatchewan, is a woman on a mission.

“Bigger is not necessarily better in the food industry,” Chase says. “For me, it is the food, but also the people. Glad’s Chocolatier out of Kindersley is another example. Gladys McCarthy creates handmade chocolates using native fruits and berries right at the farm. She uses as many Saskatchewan berries as possible in her fillings, including northern wild cranberries and blueberries, saskatoons and chokecherries. All her chocolates are made with Belgian chocolate and the finest ingredients, including freshly roasted nuts, unsalted butter and whipping cream.”

Chase also has a soft spot for the saskatoon and blueberry jellies and syrups from Berryview Farms east of Lloydminster.

“This is a family venture where jellies and syrups are prepared in small batches using Pattison family recipes. There is a great deal of passion that goes into their product, and I think a little bit of that transpires in every product in our gift baskets.”

The same holds true of Lynn Riese’s wild rice products.

“Her father was a conservation officer, a naturalist, and a little of his appreciation for nature’s bounty comes across in her wild rice buttermilk pancake and casserole mixes,” Chase explains.

“Every now and again, we welcome guests at the Cottage who simply can’t hold back. It happened this summer. Japanese guests are renowned for the delicate tastes their palate can discern. It was the honey in this case. They tried it and fell in love—or should I say lust. These guests bought all the honey we had on the shelf. Our products made a difference for them that day.”

For more information, contact:

Joan Chase
Brentwood Cottage
(306) 892-2037

Feed Grain and Forage Listing More Popular than Ever

Source: Saskatchewan Agriculture and Food

Saskatchewan Agriculture and Food’s Feed Grain and Forage Listing Service helps build bridges in times of need.

“Since the program was launched in 1986, it has proven extremely popular with producers,” explains Colleen Seaman, a Resource Agent at Saskatchewan Agriculture and Food’s Agriculture Knowledge Centre, where the service is managed. “Every week we get inquiries about listings. This year, there is a lot of forage for sale, but when forage is scarce, this is where people look for feed for their animals. It can be like a lifeline for some.”

Producers wishing to list anything - from feed, pastures, seed, combining, cutting and baling to feedlot services - can register and do so online. It is a free service, and it is cleverly laid out.

“Producers can query the database by Rural Municipality, which allows them to search for sellers who are closest to them and reduce transportation costs,” says Seaman. “In the case of baled forages, the system allows sellers to specify if it is slough hay, brome/alfalfa or straight alfalfa that is available. In this section alone, there are more than 15 pages of listings.”

In the case of hay, the price listed is also used to establish the provincial price that is used for situation analysis in the Canadian Agricultural Income Stabilization (CAIS) program.

“The online system maps also display interactive maps featuring availability of baled forages, standing forage and other feeds. There is also a map for the availability of custom services by region.”

Plus, links are provided for feed and forage listings in Manitoba, Alberta, North Dakota and Montana, just in case.

Visit the Feed Grain and Forage Listing service on Saskatchewan Agriculture and Food's website at www.agr.gov.sk.ca; view Interactive Features | Feed Grain and Forage Listing Service. You can also access the Listing Service by phone by calling the Agriculture Knowledge Centre at 1-866-457-2377.

For more information, contact:

Colleen Seaman
Resource Agent
Agriculture Knowledge Centre
1-866-457-2377
www.agr.gov.sk.ca

Fall Dandelion Control Provides Best Yield Response

Source: Saskatchewan Agriculture and Food

Dandelion, being a perennial weed, tends to follow the cycle typical of most perennial plants. Energy flows towards the top for growth and flowers in the spring, and towards the roots in the fall, as storage for winter survival.

Saskatchewan Agriculture and Food Provincial Weed Control Specialist Clark Brenzil believes that is the best time to control dandelion.

“When glyphosate herbicide is applied in the fall, as it is absorbed by the plant, it travels with the sugars in the plant towards the root system, which become the target. As a result, weed control is more effective.”

Brenzil points out a major factor that ensures the success of fall treatment: “The availability of good leaf tissue is very important, because leaves that have been damaged by a series of frosts or a serious frost will not take in the herbicide as effectively, and retain or transport it through the root system.”

The advantage with fall treatment is that the dandelion population is already under control when spring comes because of the fall application. In the case of a spring application, usually the dandelion have already had an opportunity to grow and use some of the nutrient resources in the soil that will not be available for the crop. This can impact overall yield performance.

“As a rule, the level of control you get with fall application is higher than spring applications, given the same rate of herbicide treatment. In essence, the effects of fall applications are felt throughout the entire growing season,” concludes Brenzil.

Ken Sapsford is a Research Associate with the Weed Control Unit at the Crop Development Centre in Saskatoon, and has conducted trials that confirm the value of Brenzil’s recommendations.

“After the harvest, dandelions usually get a lot of sunlight and start to actively grow again. We conducted fall treatments and got excellent results with glyphosate in late-September.”

Sapsford has one caveat: “Fall treatments are good at seasonal control, but in order to control dandelion over the long-term, more of a systems approach is required.”

Quick fixes are just that when it comes to weed control. Not losing sight of the big picture is what is likely to give weed control practices a longer shelf life.

For more information, call the Agriculture Knowledge Centre at 1-866-457-2377.

For more information, contact:

Clark Brenzil
Provincial Weed Control Specialist
Saskatchewan Agriculture and Food
(306) 787-4673

Ken Sapsford
Research Associate, Weed Control Unit
Crop Development Centre
University of Saskatchewan
(306) 966-4999

Saskatchewan Food Products Fascinate Japanese Consumers

Source: Saskatchewan Agriculture and Food

Ted Hornung has been opening up new markets for Saskatchewan agritourism operators for 30 years. He is currently Manager of International Marketing at Tourism Saskatchewan, and he’s working on a new itinerary for an emerging segment of the Japanese market that stars locally grown foods.

“When we look at our product knowledge of the Japanese market, we find there is a lot of interest in learning Western-style cooking,” Hornung says. “There is this fascination with making pickles, jams, perogies—the Japanese themselves make a type of dumpling called ‘gyeoza’ that looks like a perogy, and is made with vegetables and pork.

“Saskatchewan is still known as the breadbasket of the world in Japan,” according to Hornung. “The Japanese use canola and sunflower oil in their cooking, and they know it is produced in Saskatchewan. They also know much of the barley and malt used in Japanese beer there comes from here.”

Hornung decided to act on what he saw as an opportunity after meeting a successful Tokyo entrepreneur who runs a cuisine school called Studio MOW.

“In Ms. Tanishima’s establishment, people learn how to cook high-end Japanese foods featuring North American organic vegetables, among others. It seems many Japanese people also exhibit a desire to learn as much as possible about Western culture, not the least element of which is our cooking traditions. They generate genuine delight in Japan, which suggests there are untapped opportunities for Saskatchewan agritourism operators, as well, because nothing makes food stand out like understanding how it is produced.”

It seems travel patterns are changing in the Land of the Rising Sun. Wives and husbands often go on holidays independently, allowing the development of themed excursions that may appeal more to specialized segments, such as small groups of women interested in Saskatchewan foods and in how they are prepared into meals, explains Hornung.

“They may go in groups of five or six women at a time. They seek higher-end comforts, yes, and the type of exquisite scenery one finds in rural Saskatchewan. Some of our rural operators have these kinds of facilities. Many of these women speak English. They would be looking at a seven-to-10 day guided tour around different times of the year.”

An Easter theme may involve a ham preparation class; a fall or winter tour could explore the world of fowl, turkey and stuffing—including the fine art of making pumpkin pie.

The itinerary Hornung is working on right now covers the hearty Prairie breakfast, saskatoon berry jam and bannock, and pickling, as well as other traditional activities like quilting, which is very popular in Japan.

“Depending on interests, this tour could include a visit to a ranch where the livestock is raised. It could include even a horseback riding component; there might be an Aboriginal cuisine element, and even a visit to grocery store where Saskatchewan foods are featured.”

Clearly, a greater awareness by consumers around the world of the quality and diversity of the foods we produce can only help open new markets for Saskatchewan agricultural and food products.

Only time will tell how much the emerging gastronomical tour idea catches on in Asia. But if it does, the industry as a whole will benefit, and the incentive to develop new added-value product will only become greater.

For more information, contact:

Ted Hornung
Manager, International Marketing
Tourism Saskatchewan
(306) 787-3016

Retaining Calves is an Option Worth Considering This Year

Source: Saskatchewan Agriculture and Food

Given that forage feed is abundant and that Canadian Wheat Board prices for barley are as low as they are these days, cattle producers should consider retaining their calves this fall to background and then feed to finish, according to Saskatchewan Agriculture and Food (SAF) Livestock Development Specialist Bill Kowalenko.

“It is an opportunity worth exploring, given the abundant supply of feed grains and forage. Plus, many producers are likely to have a few extra tons of low quality grain from last year still in the bin,” Kowalenko says.

Traditionally, the Saskatchewan cattle industry does not retain the majority of the calves produced each year beyond weaning. This has resulted in a significant loss of opportunity to capture the added value that backgrounding or finishing feeding these calves could bring to our economy, explains Kowalenko.

However, Kowalenko sees encouraging signs on the horizon. Fed cattle marketings show that there were 64.8 per cent more heifers and steers finished in Saskatchewan in 2004, compared to 2003. There were 306,850 steers and heifers finished in Saskatchewan in 2004, as opposed to 186,250 head in 2003.

“It just may be that we are seeing a trend to address the lack of finished cattle in Saskatchewan, which has resulted from many producers’ decisions to background their calves rather than selling them in the fall runs. Many in the beef industry are of the opinion that more cattle are being fed in small Saskatchewan feedlots and on farms in 2004 due to the situation that BSE created.”

Whatever option producers choose should be the result of careful situation analysis, believes Kowalenko.

“The decision to retain calves involves each individual farm enterprise estimating its costs of production and cash flow needs as a first step. These provide a reference point for the producer to find out when animals must be sold to meet payment schedules.”

The second step is gathering market information, by following market trends and getting some projected livestock prices, such as using seasonal pricing trends, to find out when market prices might better fit producers’ individual “trigger” prices.

“In addition to deciding to retain calves and figuring out at what stage they ought to be retained, producers need access to adequate feed supplies, should they look to doing their own feeding at home,” Kowalenko notes.

“If producers look at having the calves custom fed rather than doing it on-farm, shopping for a custom feeder to provide the feeding service would need to be researched and negotiated. The sooner this process is arranged the better, so that specific dates for weaning can be determined. This results in assurances that the calves will have somewhere to go when the time comes, rather than leaving decisions to the last minute.”

When deciding to retain calves at weaning or to market some or all of the calf crop, a detailed look at projected costs, returns, and cash flow requirements of the overall farming operation is advised.

If producers are considering the option to retain some or all of their calf crop, knowing when to market them after backgrounding or keeping them through to finished weight should be based on a study of the market and whatever the farm operation’s cash flow needs dictate.

Remember to stay away from unrealistic price return forecasts… and wishful thinking.

For more information, contact:
Bill Kowalenko
Livestock Development Specialist
Saskatchewan Agriculture and Food
(306) 867-5559

Verified Beef Production: Owning Up to your Food Product Quality

Source: Saskatchewan Agriculture and Food

Saskatchewan beef producers are looking at a new way to ensure quality in their product.

Verified Beef Production (VBP) is about taking charge and certifying the quality of the food that producers raise in their agricultural operation, explains Bob Klemmer, a Livestock Development Specialist at Saskatchewan Agriculture and Food.

“It is about producing beef for consumers,” Klemmer says. “Food safety has featured high on the list of consumer concerns in North America for some time. It is increasingly recognized that consumers vote with their pocket books when it comes to food safety issues, whether it is food-born disease or chemical residues that are of concern.

“No-one can afford to lose market share for their product. If we want to maintain and expand it, we have to adopt practices that are used in other sectors of the industry. We should view the VBP process as a trump card in beef markets, because of the differentiation it implies from other run-of-the-mill beef animals out there.”

Klemmer believes that we are on the verge of a new era, one where food suppliers at every level of the food supply chain are working towards the development of quality and food safety assurance programs.

“We certainly hope that more and more beef producers will embrace this vision of what the beef industry can become. If we do this, our beef will likely be seen as the meat of choice by discerning consumers in the future. This process is are already well under way,” Klemmer points out.

Canada’s cattle industry is at the forefront of consumer quality and safety assurance in the development of VBP. Cattle producers who enroll in the VBP program increasingly see themselves as the first line of defense in ensuring the safety of Canada’s supply of beef products.

“They know that assurance of food safety starts at home on the ranch,” Klemmer says. “Back in 1994, the Canadian Cattlemen’s Association initiated the Canadian Cattlemen’s Quality Starts Here (QSH) program to promote good production practices on the farm in order to improve food safety and beef

quality. Ten years later, in November 2004, the National Verified Beef Production program received its first review required to be federally recognized by the Canadian Food Inspection Agency.”

Vibank beef producer Dave Long is the Provincial Coordinator for the VBP program.

“This program is nothing short of a very effective marketing tool for beef producers,” Long says. “Currently, we have 360 cattle producers in the province who are keeping records to minimum standards for on-farm food safety. We have audited 15 producers and 10 are registered.”

These are operations of all sizes: one is the largest feedlot in Saskatchewan; another is a cattle producer who runs 20 cows. Size does not matter.

For the consumer, the VBP program helps to ensure beef quality and safety at the primary production level. It benefits all players in the beef supply chain.

“For the beef producer, the VBP program assists in improving production efficiency through the use of good production practices,” Long says. “It provides protection through the use of comprehensive documentation of treatments and medications. It provides CFIA approved certification recognition, which will open doors to new and more financially stable markets for their beef products.”

Processors and retailers are looking for ways to ensure the quality and safety of the products they sell. Long and other producers feel if they can be assured of the production practices employed by VBP cattle producers, they can feel more confident in the products they raise.

Beef producers wishing to enroll in the VBP program can contact Dave Long, Provincial Coordinator of the Quality Starts Here Verified Beef Production program. Producers can attend a workshop, develop a personalized on-farm program - with the help of Long and his staff – and, once complete, apply to become a registered VBP beef operation.

Keep in mind that this is a voluntary, beef industry developed and led program, dedicated to protecting the safety of the beef supply and the interests of everyone in the beef supply chain.

Visit www.qualitystartshere.sk.ca for more information.

For more information, contact:

Bob Klemmer
Livestock Development Specialist
Saskatchewan Agriculture and Food
(306) 848-2380

Dave Long
Provincial Coordinator
Verified Beef Production (VBP) Program
(306) 762-2033
dlong@qualitystartshere.sk.ca

Improvements in Managing Chickpea Growth Habit

Source: Saskatchewan Agriculture and Food

If there is a crop Saskatchewan can do better north of the 49th than just about anyone, it is chickpea.

First grown in Turkey around 7,000 B.C., chickpea was traditionally grown in semi-arid zones of India and Middle Eastern countries. Like all legumes, chickpea can fix nitrogen from the atmosphere. The growth habit is erect, with most of the pods formed in the top part of the plant.

Canada is very much ahead of the United States in terms of expertise in growing chickpea and pulse crops in general, according to Yantai Gan, a Researcher at Agriculture and Agri-Food Canada’s Research Facility in Swift Current.

“There has been a lack of incentive to grow lentils, peas and chickpeas south of the border because of how their farm subsidies work. As a result, we are much more advanced in terms of research and development in growing these crops.”

Chickpea pose two main challenges to Saskatchewan growers, explains Gan.

“They are highly susceptible to an extremely aggressive fungal disease—ascochyta blight—that could virtually wipe out an entire field of susceptible varieties. The other challenge is maturity, which is limited by our short growing season.”

Chickpea has an indeterminate growth habit and often will continue to grow and flower as long as growing conditions remain favourable for vegetative growth.

“It is a long-season crop,” explains Gan, “which is not a problem during a normal year but can lead to maturity challenges in wet years, when the plant might delay setting pods until it is too late.”

Because of this growth habit, chickpea is best adapted to the Brown and Dark Brown soil zones of Saskatchewan, where late fall stressful conditions (such as drought) will actually help chickpea plants to shut down their growth and be forced to mature.

Chickpea is not well adapted to saline soils, or to high moisture areas of the province. It is not well suited to areas where soils are slow to warm in the spring, and chickpea do not tolerate wet or waterlogged soils.

Gan and his colleagues have been working on inducing the kind of stress in the plant that would encourage seed set and hasten maturity.

“We know that nitrogen stress can be effective. When ready-to-use nitrogen and soil water are available in the early stages of crop development, the plants will develop a more vigorous vegetative growth, which not only allows plants to accumulate larger amounts of biomass, but also helps plants to deplete soil nutrients and water earlier in the season, promoting more timely maturity,” says Gan.

“In an experiment being conducted at Shaunavon and Swift Current, we are comparing the use of nitrogen fertilizer with the use of rhizobial inoculants as a way to bring about maturity or manage it within the parameters of the Saskatchewan growing season. Based on the results from 2004 field trials, the use of nitrogen fertilizer at the rates of 28 to 56 pounds of nitrogen per acre promoted chickpea maturity by as much as 14 to 21 days, compared to the plots that did not receive nitrogen fertilizer.”

Gan dreams of the day when chickpea production in Saskatchewan will be a little more worry-free. Certainly, growers here have a head start on the rest of North America.

For more information, contact:

Yantai Gan , PhD
Agriculture and Agri-Food Canada
(306) 778-7246

Give Thought to managing Residue at Harvest

Source: Saskatchewan Agriculture and Food

Changes in farming practices during recent years are imposing new challenges around the issue of residue management during harvest, according to Special Crops Provincial Specialist Ray McVicar.

“As producers use minimal or zero till practices in efforts to improve soil conservation and reduce fuel costs, trash management must be approached differently,” says McVicar. “Whereas, in the past, producers could dispose of the residue by incorporation into the soil through cultivation, this method is often no longer an option.”

McVicar advises producers to give particular care and attention to chopping and evenly spreading residue with the combine.

“If the straw is left in piles, next year’s seedlings will be unable to grow through the residue, resulting in uneven plant stands and populations. If there is a thick concentration of residue in places, this will interfere with the ability of the sun to warm the ground in spring. Crops rely on rapidly warming soil for even germination and development. That is why spreading the trash evenly is so key.”

As the ground warms up in spring, explains McVicar, it provides a heat source to the air three to four centimeters above the ground at night, providing a protective microenvironment for seedlings early in the growth process. Seedlings that emerge through thick residue or straw do not have that protection and are more susceptible to late spring frost.

McVicar says there are other advantages to chopping and spreading the straw evenly for next spring’s seeding operation.

“Poorly chopped straw might get pushed along by the seeder and reduce the effectiveness of seeding by plugging the seeder, or the openers might ride over top of the straw piles.”

Pea and other pulse crops provide many benefits. They extend and diversify crop rotations, increase nitrogen availability, improve soil tilth and contribute to soil organic matter.

Pea residues break down more rapidly than the residues of many other crops, such as wheat or canola, but they must still be handled properly. Bunched and piled pea straw can cause extensive plugging of seeding equipment, explains McVicar.

“Some producers report that the use of heavy harrows can spread pea residue before seeding. But perhaps the greatest concern with pea is combine fires. There is an increased risk of fires, especially if the crop has been infected with a disease called powdery mildew.”

The disease produces a fine powder that can accumulate on the hot surfaces of combines, like a manifold, where it can ignite.

“As a basic precaution, we advise producers harvesting peas to bring the water truck to the field before starting to work. It can save a lot of heartache.”

Call the Agriculture Knowledge Centre at 1-866-457-2377 for more information.

Ccontact:
Ray McVicar
Provincial Crops Provincial Specialist
(306) 787-4665

Growing the Livestock Industry Conference about Seizing Opportunities

Source: Saskatchewan Agriculture and Food

When opportunity knocks, logic dictates that we open the door.

Participants at the Growing the Livestock Industry Conference, taking place in Saskatoon on October 25 and 26, are bound to hear many knocks, according to Saskatchewan Agriculture and Food Provincial Livestock Environment Specialist Karen Bolton.

“Livestock development as a concept is rich in opportunities for growth, whether it be for cow/calf operations or large feedlot facilities. There are many models to choose from across all sectors. Of course, there are challenges as well, economically or in terms of exports with beef, hogs or other livestock. This two-day gathering under the theme ‘Stewardship, Economics and Decision Support’ lays it all out for us, with the help of some noted experts.”

Among those addressing the themes of the conference are: Bob McGregor of Agriculture and Agri-Food Canada, who will make a presentation on Canada’s Greenhouse Gas Offset System; Ben Thorlakson of the Canadian Beef Export Federation, speaking on Opportunities for Expanding Beef Markets Abroad; Jeff Schoenau, a soil scientist with the University of Saskatchewan, who will share research results on nutrient loading from long-term manure sites; and Dr. Cheryl Gow from the Public Health Agency of Canada, who will address Antimicrobial Resistance with her presentation Superbugs, Drugs and Livestock.

There will be a Manure Treatment and Technologies Tour in the afternoon that is bound to be very popular, explains Bolton, as manure management technologies are improved and the opportunity to add value to manure continues to be explored. She points out that the conference initiative stems from the need expressed by senior government officials from the prairie provinces in 1999 to share information on manure management and livestock development initiatives across the prairie region.

There have been six conferences since, rotating between the provinces. This will be the third in Saskatchewan. In keeping with the themes of the previous conferences held in Alberta and Manitoba, this conference focuses on the relationships between livestock production, the environment and communities. Bolton views the event as a chance to take stock of choices ahead.

“Individuals and groups involved in growing the industry have to be attuned to the needs of communities and willing to address the environmental concerns that are being brought forward by an increasingly aware public,” Bolton says. “There is a lot of good science out there that supports livestock development, and a number of production models that communities could consider to meet their development needs.”

“Saskatchewan producers are good stewards and have been quick to embrace new practices, from manure injection to improved riparian management – knowing that these beneficial management practices (BMPs) are part of their environmental responsibility.”

Bolton says the conference will provide important resources for participants whose professional or civic responsibilities are affected by livestock activities in their region.

“In some Rural Municipalities, for example, the establishment of livestock operations is often a contentious issue. The sessions at the conference will provide elected officials with information on the livestock industry, the variety of opportunities, and the latest in prairie research - all of which can be used in the decision-making process.”

For more information on the Growing the Livestock Industry Conference, visit: http://www.agr.gov.sk.ca/docs/events/growingLvStkFlyer05.pdf

For more information, contact:
Karen Bolton
Saskatchewan Agriculture and Food
Provincial Livestock Environment Specialist
(306) 787-5234

Reducing Noxious Exposure of Workers in Swine Buildings

Source: Saskatchewan Agriculture and Food

A team of researchers at the Prairie Swine Centre (PSC) in Saskatoon has been looking at ways to reduce hydrogen sulphide exposure among workers in swine buildings, and they have come up with some interesting results.

Bernardo Predicala is an Engineering Research Scientist at PSC and the project leader.

“Hydrogen sulphide (H2S) is a life threatening gas produced by the anaerobic degradation of liquid manure. Most of the H2S in manure pits remains dissolved in the liquid manure as long as the manure is not agitated. Previous research at PSC has shown that workers are at risk of H2S exposure when they perform manure management tasks in the barn, such as pulling pit plugs,” Predicala explains.

“An increasing number of workers in specialized pig operations now spend more time inside the barns on a continuous basis. In some cases, workers may be assigned to specific tasks related to manure management that can significantly increase their exposure to H2S. This is the case with workers assigned to manure management and maintenance of equipment in the barns, or crews assigned to power washing and pulling manure pit plugs.”

Predicala and his colleagues saw there was a need for economical and practical preventative measures to help ensure that the H2S levels do not reach hazardous concentrations in swine barns in order to protect the health and safety of both workers and swine.

“In conventional swine rooms, manure is typically accumulated in a manure pit located beneath the floor. With this set-up, the level of H2S is very minimal as long as the pit remains undisturbed and the ventilation system is working properly,” explains Predicala. “But when manure is agitated, such as when the pit drain plug is pulled to clear the manure out of the room, spikes of H2S can occur.”

Predicala’s team has come up with a promising remotely-operated plug pulling system that allows manure clearing without workers entering the room. This, in effect, eliminates exposure.

“The system can be integrated into current swine operations, and it brings the desired level of protection for workers.”

A second approach was tested based on the fact that H2S is water-soluble. It involved spraying water over agitated manure in order to put back H2S into a solution, instead of allowing it to escape in the air.

“Unfortunately, this experiment was inconclusive due to technical problems with the monitoring instrument. This particular method is now subject of a new study,” Predicala says.

A third method involves the use of a system of scrapers for frequent and more thorough clearing of manure from the pits.

“Because H2S levels are generally minimal when the manure is not stored for long durations, why not evacuate the manure as quickly as possible and ensure that the pits are completely cleared during drainage? The use of a scraper system proved very effective as a method of H2S control, reducing H2S levels by an average of 90 per cent.”

Predicala believes these measures will assist the swine industry in being both responsible and proactive, and will contribute toward its sustainability and expansion. Safety is a concern that can never be overstated.

For more information, contact:
Bernardo Predicala, Ph.D.
Research Scientist - Engineering
Prairie Swine Centre
(306) 667-7444

Pick a Peck of Pickle Pointers

Source: Saskatchewan Agriculture and Food

Whether you have been pickling for years or it is the first time you are trying this ancient method of preservation, experts at the Food Safety Information Society (FSIS) have a few suggestions to help you produce safe and delicious pickles.

According to Pat Inglis, FSIS Food Safety Information Officer, the technique used is often at the root of problems.

“People tend to use recipes handed down over time by friends and relatives. Each time the recipe is transmitted, it gets changed. Important steps can be omitted: a little garlic is added here; something else there—the recipe can eventually even become unsafe.”

Inglis advises the use of a reliable recipe that has been tested and is accurate. Guidelines for home canning were updated in the late 1980s. Pickle recipes published before 1988 may contain outdated information that could affect the safety of your pickles.

“The process has to include heat processing in boiling water to ensure there is a good strong seal and that bacteria that may have landed on the vegetables at any point have been destroyed. You cannot just put the pickles into a jar and seal it.”

The correct boiling time varies with the type of pickle and size of jar. Failure to process with heat adequately can result in seal failure, food spoilage and health risks. At altitudes up to 1,000 feet (305 m), you are advised to process most cucumber pickles in 500 ml jars for 10 minutes, 1 l jars for 15 minutes and 1.5 l jars for 20 minutes.

Remember to increase heat-processing time if the altitude is higher than 1,000 ft. (305 m) because, at these elevations, water boils at temperatures lower than 212 degrees F (100 degrees C). And lower temperatures are less effective in destroying harmful microorganisms.

Another concern is frost damage. Make sure your ingredients are of good quality. Frost damaged vegetables will not produce a top quality product, Inglis points out.

“Do use pickling or canning salt and soft water when making pickles. And do use a clean stone or glass crock when fermenting dill pickles. Be particularly careful with cucumbers, as they deteriorate quickly. They should go into the brine within 24 hours from harvest. And do not use waxed cucumbers unless the recipe calls for peeling. Brine can’t penetrate the wax coating.”

“Here is another important point: if the seals fail on your jars, make sure they are reprocessed within 24 hours. Don’t let them sit for a week before you do something,” warns Inglis.

For answers to questions about canning, pickling and preserving, call the food safety consumer line toll-free at 1-800-892-8333. The line is answered Monday through Friday from 9:00 a.m. to 5:00 p.m., or you can visit the Food Safety Information Society’s website at www.foodsafetyline.org.

For more information, contact:

Pat Inglis
Food Safety Information Officer
Food Safety Information Society
1-800-892-8333
fsis@foodsafetyline.org

Agroforestry Helps Seed Tree Crop Into Farmer's Mind

Source: Saskatchewan Agriculture and Food

The Saskatchewan Forest Centre (SFC) has been busy working to encourage farmers and communities to look at trees as a crop, and as a development opportunity.

In the last couple of years, SFC has established 19 demonstration plots around Saskatchewan totaling 450 acres – mostly of hybrid poplar, with some red pine, Scots pine and larch.

Larry White is an Agroforestry Specialist with SFC in Prince Albert.

“We want to show people what field-scale plantings of trees look like. We have initiated sites in Osler, Imperial, Maple Creek, Saskatoon, Canwood, Reward and Kandahar, among other places this year, to show landowners what it takes to establish a tree crop in Saskatchewan. But we are also interested in discovering what the challenges are in establishing tree crops in terms of management practices. This is a way for everyone to learn.”

Understanding how new plantations grow is of much value to SFC and its staff.

“We are keeping track of insects, diseases, fertilizer trials and weed control efforts,” says White. “Browsing pressure from deer can also be a major threat to the establishment of tree stands.”

All sites are on farmland. White says most of the demonstration sites have been established in traditionally compatible zones with black soils. But there are also sites in non-traditional zones, as well.

“The way it works is that all sites were chosen from a list of agricultural producers who had come forward wishing to explore possibilities around tree farming as a potential income source. They also liked the idea of having trees around, or they have had little luck generating income from traditional crops on that land and were looking at putting back some form of cover on it.”

Some of these farm operators might even be looking at creating wildlife habitat on their property, explains White.

“We anticipate that, in 20 years, they will have marketable wood at their disposal if they want. We guide them as to what possible channels they might be able to access. They can use the lumber to make furniture or to make dimension lumber like 1 x 4s or 2 x 4s. The possibilities are endless,” says White. “If they trimmed the lower branches off the trunk, they could produce knot-free wood that could be used to make stair railings, moldings or flooring materials.”

The demonstration plot opportunities have proven so popular that SFC is no longer taking applications from producers. However, White invites potential tree growers to get in touch with his organization, as it is currently compiling a database of interested growers.

For more information, contact:

Larry White
Agroforestry Specialist
Saskatchewan Forest Centre
(306) 765-2860

Enterprise Model Helps Pork Producers Increase Net Income

ENTERPRISE MODEL HELPS PORK PRODUCERS INCREASE NET INCOME

As part of their unending effort to increase efficiencies in pork production, a group of Prairie Swine Center researchers explored how some of the projects carried out there could help producers reduce their costs and increase revenues. The study shows that if a producer was able to adopt all of the research recommendations made by Prairie Swine Centre over the past 6 years, on average this could increase net income by as much as $33 per market hog.

Lee Whittington is co-author of a new report titled: An Integrated Approach to Developing Strategies For Improving The Financial Competitiveness of Saskatchewan Pork Producers (ADF Project #20030620).

“We went back and took another look at Prairie Swine Centre research done over the last six years with a view to creating a business model—an enterprise model if you will—that would allow the decision-making process around the adoption of new technology to become a whole lot easier for producers.”

Yes, Saskatchewan pork producers find themselves strategically located, in an area with relatively inexpensive feed grains and an abundant land base. This contributes to Saskatchewan being one of the low-cost pork producers in the world.

But due to the global nature of the pork industry, financial competitiveness will always be an essential component of success.

Producers who successfully identify and implement new technologies and management strategies can gain a competitive advantage by reducing cost of production. However, the adoption of new technology may be slowed by perceived financial risks and rewards.

“At the Prairie Swine Centre, we analyzed all the projects that had a financial impact,” explains Whittington, “and we compiled results into a model which basically tells producers how much they will save if they adopt such and such a technology.”

“The Enterprise Model is capable of simulating the financial impact of new technology on farms ranging from 300 sows to 5,000 sows farrow to finish. Not every farm can adopt every research finding. Barn design, labour availability, and access to capital, and too a lesser extent, farm size will have some bearing on which project can be adopted and which cannot. This computer model allows pork producers one more piece of information to make the decision to adopt technology that makes financial sense in their farm situation.”

Bob Drysdale is a Program Manager at Saskatchewan Agriculture and Food’s Livestock Branch. He sees the value of a tool like this.

“In one project alone, just one technological improvement can save $16 per pig. Some other improvements may save less. Some of these technological adoptions may come with a prohibitive price tag for a smaller operation. The important thing is that this research project speaks directly to pork producers, addressing adoption of new technologies based on sound science and financial analysis.

“Often in research, it is difficult to measure the impact of our results on cost-savings. This is one concrete example where pork producers can see for themselves how research brings direct benefits to them, in the language of the bottom line.”

For more information, contact:

Lee Whittington, B.Sc., MBA
Prairie Swine Centre
(306) 667-7447
lee.Whittington@usask.ca

Bob Drysdale
Saskatchewan Agriculture and Food
(306) 787-2256

Prairie Diagnostic Services: A Key Tool for Veterinarians in Animal Disease Identification and Diagnosis

Source: Saskatchewan Agriculture and Food

Prairie Diagnostic Services is a non-profit corporation, owned by the Province of Saskatchewan and the University of Saskatchewan, dedicated to the provision of diagnostic services to veterinarians and their clients in Saskatchewan and other parts of Western Canada.

“In general terms, it is the veterinary equivalent of a medical laboratory in human medicine, but it goes much beyond that.

The first priority of the lab is to provide quality diagnostic information to clients to assist in the frontline detection and identification of both existing and new livestock diseases. The information is also used by the province to conduct disease surveillance work that monitors the health of the livestock population and by the University to provide case material and diagnostic expertise that supports teaching and research programs.

“Our facilities, located in Saskatoon and Regina, provide a full line of diagnostic services to veterinarians to support disease identification and investigation in farm animals, companion animals and wildlife.

An example of the potential impact of the work that PDS does can be seen through an investigation into a swine production problem during the 1990s. Swine practitioners recognized a syndrome that caused wasting in young pigs in Western Canada. They worked with diagnosticians in the veterinary laboratory at the University of Saskatchewan in Saskatoon to identify and define the pattern of the disease.

Once common causes were ruled out, a new virus named Porcine Circovirus 2 was isolated from the tissues and scientifically proven to be involved as a cause. “The results of this work were published in the literature and soon the Post Weaning Multisystemic Wasting Syndrome (PMWS) was identified in most countries that produce pigs.

“The disease is now recognized globally and has a multi-million dollar annual impact on productivity,” explains Prairie Diagnostic Services (PDS) CEO Marilyn Jonas. In fact, as of January 2005, the pork industry in Ontario and Quebec have had significant problems with the disease.

In this case, the work was initially done at PDS and the Western College of Veterinary Medicine (WCVM), in partnership with Saskatchewan swine practitioners.” This collaboration was the cornerstone from which diagnosis and management of the disease stemmed.

While this is a more dramatic example of the potential impact of the laboratory, PDS diagnosticians and technicians work on a daily basis in partnership with the veterinary community and both livestock and pet owners to identify and diagnose disease and/or health issues that facilitate treatment and management of the diseases. The lab is a vital and necessary cornerstone service in the veterinary tool box.

Jonas says that “PDS has a very broad client base. While veterinary practitioners, the province of Saskatchewan and the University of Saskatchewan are our biggest clients, we also work with research organizations, animal health companies and livestock production companies.

For the most part, we provide diagnostic support to the veterinary community that works on the front line. They provide the professional animal health consultation. We do the testing.

Our team of about 55 full time equivalents consists of highly trained veterinary pathologists, professionally trained laboratory technologists and a core group of administrative support.

When asked what she likes most about her job, Jonas answers:

“This is a fascinating business. Knowing that we provide an important service to the community and the province really makes a difference.”

For more information on Prairie Diagnostic Services, visit: http://www.usask.ca/pds

Marilyn Jonas
CEO
Prairie Diagnostic Services
(306) 966-7248

Ranchers to Reap Rewards from Beneficial Management Practices

Source: Saskatchewan Agriculture and Food

A fine “Controlled Appellation” French Bordeaux wine is a guarantee of regional authenticity. Similarly, a mechanism that allows consumers to trace their T-bone steak back to the farm on which the animal was raised has the potential to generate top dollars for producers.

Todd Jorgenson is a Forage Development Specialist with Saskatchewan Agriculture and Food.

“Implementing beneficial management practices or BMPs in a livestock producer’s operation creates a record and an assurance that the food is produced in an environmentally friendly way. BMPs can be used as a marketing tool because many consumers want to know as much as possible about the place where the animal was raised.

“Grass-finished is a marketing system incorporating beneficial management practices. There are Saskatchewan grass-finished beef and bison products that are sold to Toronto restaurants right now for a premium.” The diet, comprised primarily of forages, differentiates the meat products from meat in conventional feedlot finishing programs that use diets comprised primarily of grains.

“Raising animals on pasture requires a different body of knowledge than sending them to the feedlots, explains Jorgenson. “In order for the meat to be succulent and tender, the animals need high-quality forage, especially in the months prior to slaughter. This requires healthy soil and careful pasture management so that the animals are always grazing the grass at its optimal stage of growth.”

Because high-quality pasture is the key to high-quality animal products, many people who raise animals on pasture refer to themselves as "grassfarmers" rather than ranchers. Grassfarmers see a number of advantages to their forage - based production system.

“In a conventional feedlot operation, for example, cattle deposit large amounts of manure in a small amount of space. The manure must be collected and transported away from the area. It costs money to haul it away. When animals are raised on pasture, their manure is a welcome source of organic fertilizer rather than a waste management challenge.

“There is an increasing number of producers keeping the animals at home on the range. Bison and cattle are ruminants with a digestive system designed to handle high in forage diets. By grassfarming ruminants a diet that is as close as possible to their native diets allow grassfarmers a way to market their “natural approach” to meat production”, adds Jorgenson.

“When you choose products from animals raised under sound BMP’s, you are safeguarding the environment and eating food that is nutritious, wholesome and delicious.”

And yes, the beef will go well with the Bordeaux.

To find out more about raising grass-fed cattle, contact the AKC at 1-866-457-2377.

For more information, contact:

Todd Jorgenson
Livestock Development Specialist
Saskatchewan Agriculture and Food
(306) 786-5859

Management Skills Key to Success in Cow-Calf Business

Source: Saskatchewan Agriculture and Food

Given the current price and market uncertainties, business management has become cow-calf producers' most important tool in the quest to maintain the profitability of their operation, according to Saskatchewan Agriculture and Food's Wally Vanin.

"Producers must continually measure, monitor, analyze, evaluate, interpret and implement changes in production and financial performance factors or practices. It is only by measuring production and financial performance factors that producers can identify areas for improvement, compare their operations with industry standards, or determine if progress is being made."

Vanin believes producers should separate those things that they can control or influence from those they cannot.

"Producers should gain an understanding of those things beyond their control so that risk management strategies can be developed, including alternate business enterprises, marketing strategies and investment priorities."

Vanin is also of the opinion that producers must concentrate on doing things right and doing the right things.

"Doing things right relates to identifying what you and your resources perform well. You should constantly be seeking efficiency and new ways to achieve that goal. Doing the right things means producing what the market wants or what your cattle buyer wants. It also means marketing your animals in a way to maximizes returns."

It has long being recognized that being a low-cost producer is key to profitability in the commodity-based beef industry. Managing on the basis of unit cost of production (UCOP) allows producers to measure production and costs, as well as to identify areas where improvements can be made, says Vanin.

"By continually measuring production and economic performance, producers can determine if they are making progress towards meeting cost reduction goals and increased achieving increased profits."

Managing a cow-calf operation on the basis of unit cost of production (UCOP) will increase profits.

"Several studies of cow-calf operations have all shown that high-profit operations are characterized by average production, above average marketing skills, below average levels of investment and low annual total costs of production," explains Vanin.

"Unit cost of production refers to the cost to produce 100 pounds of weaned calf. Costs include winter feed and bedding, pasture grazing, and yardage. Yardage includes fuel, building and facility repair, utilities, paid labour, taxes, insurance and depreciation. Production factors such as weaning weight, length of calving season, death loss and calving percentage also influence UCOP.

"UCOP enable producers to directly compare their production costs to market price and other herds."

The Western Beef Development Centre and Alberta Agriculture, Food and Rural Development have collected production and financial information from producers across Western Canada and developed a series of benchmarks for every cost item and production factor, each broken down by geographical region.

There are four distinct regions in Saskatchewan. Not only can producers compare their operations against the industry as a whole, they can compare them against other cow-calf producers in their area.

"Producers must make a commitment to management," Vanin points out. "It is only by measuring production and financial performance that progress can be made."

For more information on cow-calf business management contact the Livestock or Forage Agrologist at your nearest Saskatchewan Agriculture and Food Agriculture Business Centre, or call the Agriculture Knowledge Centre at 1-866-457-2377

For more information, contact:

Wally Vanin
Forage Development Specialist
Saskatoon Agriculture Business Centre
Saskatchewan Agriculture and Food
(306) 933-8268

Biotech Week Highlights Industry Benefits to Saskatchewan

Source: Saskatchewan Agriculture and Food

September 26 to 30 will be a big week for biotechnology industries in Saskatchewan, as National Biotech Week events take place across the country.

The events surrounding Biotech Week aim to raise awareness about biotechnology, its innovation, potential and people.

Janice Tranberg, Communications Director for Ag-West Bio, is spearheading the celebrations in Saskatchewan.

"This is the second year National Biotechnology Week takes place. Our theme is: Celebrate Imagenenation. Saskatchewan being home to over 30 percent of Canada's agricultural biotechnology industry, we have reason to be proud.

"Our objective is to bring all the organizations working in the field of biotechnology together and share information about the industry with the public."

What is the extent of Saskatchewan's bio economy? Simply defined, the bio-economy involves capturing a value from living material to produce commercial products or processes. This includes several industry sectors including biotechnology, bioprocessing, functional foods and others.

In Saskatchewan, our biotechnology industry is strong, consisting of over 30 private ag-biotech companies involved in research and development along with over 15 support companies to carry out field trials, provide diagnostic services, and engage in economic development activities around this sector.

"In addition," adds Tranberg, "there are over 30 private bio-products companies and 50 natural health product and functional food companies.

"It would be impossible to talk about the biotechnology industry without mentioning the University of Saskatchewan; its five life science colleges; Canadian Light Source (CLS) and the Vaccine and Infectious Disease Organization (VIDO)."

Tranberg and her colleagues have put together quite a program for the week with special emphasis on interpretation and applications of biotechnology activities.

"On Monday, September 26, between 9:00 AM and 1:00 PM, we will hold the Saskatchewan kicks-off to Biotech Week in the Candle and Span Room at Innovation Place in Saskatoon. The event will feature a proclamation of Biotech Week and tours of Genome Prairie projects."

On Tuesday, September 27, from 1:30 PM to 3:30 PM, the SIAST Biotech Diploma Program Showcase will be featured, followed by an industry reception again at Innovation Place.

Later that day, at 7:00 PM, there will be a panel discussion hosted by the College of Biotechnology at the University of Saskatchewan. The panel will discuss the emerging sciences of 'Nutrigenomics' and its impact on society

Educational opportunities will abound on Wednesday September 28 between 4:30 PM and 6:00 PM as a free DNA Workshop will be staged for teachers of students between Grade 7 and 9 in the Dining Room at SIAST's Kelsey Campus.

"Then, on Thursday September 29, between 3:30 PM and 5:30, the Biotechnology Student Society's Annual 'Linking the Knowledge Network in Biotechnology' mixer will be held at Boffins Club, located right at Innovation Place in Saskatoon."

Tranberg hopes, members of the public will take advantage of the learning opportunities featured during National Biotech Week, as every day biotechnology touches and contributes a little more to our lives and communities.

To find out more about National Biotech Week, visit: http://www.biotech.ca/imagenenation/

For more information, contact:

Janice Tranberg
Communications Director
Ag-West Bio Inc.
(306) 975-1939