DOCSLIB.ORG

Louisiana Agritechnology Curriculum Guide Growing Agriscience In

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Louisiana Agritechnology Curriculum Guide Growing Agriscience In Louisiana Agritechnology Curriculum Guide Version 2.0 Growing Agriscience in Louisiana Developed Spring 2020 LOUISIANA AGRITECH INSTRUCTIONAL GUIDE Acknowledgements and Introduction: This work is supported by the Agriculture and Food Research Initiative’s Professional Development for Agricultural Literacy Program [award no. 2020-67037-31046] from the USDA National Institute of Food and Agriculture Introduction to the Agritech Curriculum This curriculum guide was developed to assist teachers in delivering content that leads to the Agritech credential. The guide is designed as one complete guide, however as a teacher, you have the freedom to determine when content is taught within your program. On the next page we present a sample guide for completing this content in two years within the Agriculture I and Agriculture II courses. Additional blueprints are available for course planning as well. This may be an ideal guide for your program, or it may be spread out further under three years with the addition of this content to an Agriculture III curriculum. This guide is also not intended to be the limit to what you can develop for your courses and we hope that you will supplement this guide with content that is most appropriate for your overall program. In the 2.0 version, we have added classroom resources from the Louisiana Ag in the Classroom website as well as the National Ag in the Classroom website. We aimed to include the most relevant activities, but there are many others that may also be of interest to you for your classrooms. You can also save activities that you use to a customized binder so they are easy to find and use. Check out more at the Louisiana AITC webpage: https://aitcla.org/. We hope this guide is helpful and provides you with information that you need to help your students become Agritech credentialed in Louisiana! Dr. Kristin Stair 2 LOUISIANA AGRITECH INSTRUCTIONAL GUIDE We would like to thank the following individuals for their development of the curriculum content: Ms. Olivia Broussard, Ms. Janiece Pigg, Mr. Tyler Granberry, Ms. Morgan Richardson, Ms. Raegan Ramage, Dr. Richie Roberts, Dr. Joey Blackburn, and Dr. Kristin Stair We would like to also thank the Agritech Advisory committee for their work on the edits and evaluation of this curriculum: Dr. Kristin Stair, Dr. Richie Roberts, Dr. Joey Blackburn, Dr. Pam Blanchard, Mrs. Lynda Danos, Mr. David Cambre, Mr. Barret Hargrave, Mr. Corey Alleman, Mr. Josh Wilhite, Cade LeJeune and Dr. Eric Smith 3 LOUISIANA AGRITECH INSTRUCTIONAL GUIDE Table of Contents Anticipated Teaching Schedules 5 UNIT A: Introduction to Agriculture 6 UNIT B: Agricultural Careers 12 UNIT C: Leadership 19 UNIT D: Supervised Agricultural Experiences 27 UNIT E: Ag Safety and Science 34 UNIT F: Animal Science 45 UNIT G: Animal Nutrition, Health and Reproduction 87 UNIT H: Animal Meat Production, Animal Showmanship and Animal Welfare 112 UNIT I: Soil, Air & Water Conservation 131 UNIT J: Plant Science 143 UNIT K: Plant Pests and Diseases 150 UNIT L: Crop Production and Harvesting 169 UNIT M: Agricultural Business 179 UNIT N: Agricultural Mechanics 194 UNIT O: Building Blocks of Life and Biotechnology 224 4 LOUISIANA AGRITECH INSTRUCTIONAL GUIDE Recommended Teaching Schedules The AEST Recommended schedule is developed from the Louisiana Agritechnology study guide which can be downloaded at: https://aest.app.box.com/s/aea63g0evpn897jvgacqni5mxa4s9d1f AEST Recommended Teaching Schedule Year 1: Standard 4 – Standard 12 Year 2: Standard 13 – Standard 22 Year 3: Standard 26 – Standard 36 Suggested Teaching Schedule (2-year course plan) Based on this Agrictechnology curriculum guide Year 1 Year 2 Unit A Unit G Unit B Unit H Unit C Unit I Objectives 7 - 10 Unit D Unit K Unit E Unit L Unit F Unit M Unit I Objectives 1-6 Unit N – Objectives 17 - 26 Unit J Unit O Unit N Objectives 1 - 16 5 LOUISIANA AGRITECH INSTRUCTIONAL GUIDE UNIT A: Introduction to Agriculture Developed by Ms. Olivia Broussard and Ms. Janiece Pigg STANDARDS: LA-AGTECH: S4, S13, S21 AFNR: CS.02.01-02, CRP.06.02, CRP.11.01 Goal: Students should be familiar with the history of agriculture including but not limited to technological advancements and agriculture’s impact on the national and global economy. Objective(s): 1. Recognize the major sciences contributing to the development, existence, and improvement of living things 2. Define agriculture and agriscience 3. Analyze the scope of agriculture, food, and natural resources and its effect upon society 4. Evaluate significant historical and current agriculture, food, and natural resources developments 5. Describe how emerging technologies and globalization impacts agriculture, food, and natural resources 6. Describe the agricultural industries impact on the U. S. gross national product and the total global economy 7. Identify and describe the function of U.S. government agencies involved in agriculture Agritech Guiding Questions: 1. What metal revolutionized agriculture? 2. For every dollar spent on food, what percent of that dollar is returned to the producer? 3. For every dollar spent on food, what percent of that dollar goes to transportation? 4. What government agency oversees meat quality grading? 5. The average U.S. Farmer produces enough food to feed approximately how many people? Louisiana Ag in the Classroom Curriculum Resources: Louisiana Agricultural Commodities Resources: https://aitcla.org/commodities Agricultural Production Regions in the U.S : https://www.agclassroom.org/matrix/lesson/564/ From Foraging to Farming: https://www.agclassroom.org/matrix/lesson/418/ Farm Size Comparison Lesson: https://www.agclassroom.org/matrix/lesson/396/ Role of Women in Agriculture: https://www.agclassroom.org/matrix/lesson/563/ Growing a Nation: Era 1 – 5: https://www.agclassroom.org/matrix/lesson/11/ https://www.agclassroom.org/matrix/lesson/12/ https://www.agclassroom.org/matrix/lesson/539/ https://www.agclassroom.org/matrix/lesson/14/ https://www.agclassroom.org/matrix/lesson/705/ 6 LOUISIANA AGRITECH INSTRUCTIONAL GUIDE Content: Scientific connections to Agricultural Sciences 1. Agriscience contains many endeavors including aquaculture, agricultural engineering, animal science technology, crop science, soil science, biotechnology, integrated pest management, organic foods, water resources, and environment. 2. Agriscience is really the application of many sciences including biology, chemistry, biochemistry, agronomy, animal sciences, agricultural economics, agricultural education, entomology, pathology, and environmental science. Defining agriculture and agriscience 1. Agriscience is the application of scientific principles and new technologies to agriculture. 2. Agriculture is defined as the activities involved with the production of plants and animals and related supplies, services, mechanics, products, processing, and marketing. Scope of Agriculture 1. Agriculture is defined as the activities concerned with the production of plants and animals, and related supplies, services, mechanics, products, processing and marketing. 2. USDA refers to Agriculture as “Agriculture/Agribusiness and renewable natural resources” 3. Another definition is food, fiber and environmental systems Significant Historical Agricultural Developments 1. Mechanization through inventive engineering was an important factor in the United States’ agricultural development. The change from 90% to less than 2 % of the workers being farmers evolved over a 200-year period. A. 1793 – Eli Whitney invented the cotton gin to transform cotton to a usable product by removing the cottonseed from the cotton fiber. This revolutionized the cotton industry by speeding up the process of removing seeds and husks from cotton fiber allowing farmers to get more usable product from their crops. Before this, separating cotton was labor intensive and expensive. B. 1834 – Cyrus McCormick invented the grain reaper to save labor in cutting wheat, oats, and similar crops. This made harvesting much easier and allowed farmers to harvest using less labor. Later, a threshing device was added to the grain reaper, and it became known as a combine. The combine is now recognized as one of the most economically important and labor saving inventions in agriculture. 7 LOUISIANA AGRITECH INSTRUCTIONAL GUIDE C. Early 1800’s – Iron spurred inventions that revolutionized agriculture in the United States, British Isles, and northern Europe. Iron revolutionized agriculture by allowing for the development of tools that were stronger and were able to complete more difficult and demanding work. D. Early 1800’s – Charles Newbold invented the first iron plow, greatly improving the strength of plowing over the wooden plows that were easily broken. Thomas Jefferson later developed a version specially designed for hillside planting. E. 1837 – John Deere improved the iron plow by inventing the steel moldboard plow, making plowing more efficient since the steel was less likely to break and did not get stuck and bogged down in the soil like previous wooden and iron plows. Steel allowed the farmer to work without having to manually remove soil every few feet. F. 1850 – Edmund Quincy invented the corn picker, making corn harvesting faster and more economical. G. 1878 – Anna Baldwin changed the dairy industry by inventing a milking machine to replace hand milking. This allowed cows to be milked more quickly with less labor. H. 1904 – Benjamin Holt invented the tractor, which came to replace the mule as the source of power (horse power). 2. One of the most significant
Load more

Recommended publications
  • Ny Butcher Shoppe
    ny butcher shoppe join the crowds who’ve already discovered this neighborhood shoppe sweet potatoes: not just for thanksgiving anymore gone fishin’ to clean catch new year’s resolutions and wine— a match made in heaven epicurean charlotte food & wine januaryjanuary •• february 2011 2011 GREATGREAT CUSTOMER CUSTOMER SERVICE SERVICE • •INCREDIBLE INCREDIBLE SELECTIONSELECTION • • LOWEST LOWEST PRICES PRICES contents GREAT CUSTOMER SERVICE • INCREDIBLE SELECTION • LOWEST PRICES 14 sweet potatoes: not just for thanksgiving anymore new year’s resolutions 22 and wine—a match made North Carolina’s in heaven LOWEST PRICES 8,000NoWINESrth• 1,000 Ca BEERSrol i•nANDa MORE’s North Carolina’s gone fishin’ to clean catch LOWEST PRICES PRICES 18 LOWEST8,000 WINES • 1,000 PRICES BEERS • AND MORE the new york butcher The Best Wines on8,000 Earth.WINES • 1,000 BEERS • AND MORE 26 shoppe debuts to crowds The Lowest Prices Anywhere. TheTheTotal BestWine Best & More isWines likeWines no other store onyouon have Earth. Earth.ever visited. TheEach of ourLowest stores carries over Prices 8,000 different Anywhere.wines and 1,000 beers. TheWith almostLowest 70 superstores, wePrices have the buying powerAnywhere. to bring you the best in each issue Total Wine & More is like no other store you have ever visited. winesTotal Wineat the best& More prices.is likeOur wineno other team store is the youbest have trained ever in the visited. industry. JustEach think of of our them stores as tourcarries guides, over guiding8,000 different you through wines the and great 1,000 winebeers. regions. Each of our stores carries over 8,000 different wines and 1,000 beers.
    [Show full text]
  • Manual for Army Cooks, 1916
    r^ "Bn cN?SOC^avvv \ ' '' ^ MANUAL FOR ARMY COOKS 1916 MIUTARY PUBLISHING CO. 42 BROADWAY NEW YORK WAR DEPARTMENT, Document No. 504. OrncR of,thb.,Qpabtebi:5as7Eb.Qk£tera^ War Department, Office of the Chief of Staff, Washington, November 21, 1916. The following "Manual for Army Cooks," prepared under the direction of the Quartermaster General of the Army, by Capt. L. L. Deitrick, Quartermaster Corps, aided by Maj. L. R. Holbrook, Quar- termaster Corps; Capt. E. S. Wheeler, Fourth Field Artillery; and Capt. W. H. Smith, Seventh Cavalry, is approved and herewith published for the information and guidance of the Regular Army and the Organized Militia of the United States. By order of the Secretary of War: H. L. Scott, Major General, Chief of Staff. CONTENTS CnAFTEK I.—Definitions 7 II.—The garrison ration 23 III.—Meat 53 IV.—The elementary principles of cooking and the elements of nutrition 80 V.—Management of the company mess 93 VI.—Field cooking 113 VII.—Messing on railroad trains and transports 148 VIII.—Recipes 164 5 ILLUSTRATIONS. Page, Hind quarter of beef 62 Fore quarter of beef 63 Hind quarters, cow and steer 64 Hind quarters, cow 5 years old 66 Hind quarters, eteer 4 years old 67 Fore quarters, cow and steer 68 Fore quarter of cow 4 years old 70 Fore quarter of steer 4 years old 71 Fore quarters, cow and steer 72 Side of heifer (9 months old) 73 Carcass of pork, showing cuts 74 Carcass of mutton, showing cuts 76 Towel rack 99 Heat surface Army range No.
    [Show full text]
  • Aquarium of the Pacific Tickets Costco
    Aquarium Of The Pacific Tickets Costco Paradoxal and brash Skye hurls, but Raimund universally displumes her precursors. Is Kin decennary when Worth exercised tensely? Paratactic Dru daikers temporarily and upstairs, she tools her clevis casserole condignly. Golden corral branches as tp said some costco tickets every night and ticket or wait for the pacific is. Check your tickets at aquarium! And pizza in an email is a great article is the park hopper tickets can purchase. Of aquarium of your information and costco or cancel all four different events presented by name below to reopen by chef natural habitat. Text copied to clipboard. Verify their options for aquarium of pacific, costco only guests can check in captivity, florida attractions to. One of cancer most important things each of us can do following to making quality into every night. Monterey Bay Aquarium Discount Ticket Hotel Deal! Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Explore some images to help us that vary for personal aquaria and discounts to employees through id at the spa in! At ticket booths; each of pacific? What is there to do at to park? Parse the tracking code from cookies. This pass, however, includes some famous theme parks in Orange County and San Diego, too. Gift card discounts, promotions, bonuses and more. Aquarium is magic morning early access it was also provided in the illegal ticket window load performant window to aquarium of the pacific tickets costco again and paste this special dietary or at the groups of charge when fed.
    [Show full text]
  • Ordinance 00488
    l- YVt. '-'- '-'''''1''~ . - .... ... .... .... ._u ~~~_:'.~.t.=~..:: :.QO.'~E~:_~-_.~-- ;1 r')' r .,,' ( \ 1.. 1;.. l. t, ..~, IIO . .1.u....~.u...~-.........~'..~/~~...:....._.llfA'L'I"-....~.~ (í ' (" ". r, t " ORDINANCE =If: '\; ,-,,'~~_ t."4( l' 2 3 AN ORDINANCE relating to and regulating the distribution and sa Ie of mea t, requìring licenses, crea ting a Meat 4 Inspection Fund, defining offenses and prescribing penalties and repealing Resolutions #32842 and 35591. 5 6 BE IT ORDAINED BY THE COUNCIL OF KING COUNTY: 7 Section 1. DEFINITIONS. Words and phrases as used herein sha 11 have 8 the following meanings: 9 ADULTERANT. Shall mean filth, toxic ingredient or unwholesome 10 substance of any kind, or any material such as, but not limited to, added water, 11 farinaceous material, excess fat, or preservatives, or any substance not 12 authorized to be contained in a specific meat product. 13 APPRENTICE MET CUTTER. Any person in a retail meat shop employed for 14 the purpose of selling meat and/or learning meat cutting under the approved 15 Washington State Apprenticeship Training Committee Seattle-King County meatcutter i / 16 apprenticeship program. 17 CONSUMR. Any person procuring or obtaining mea t for consumption by 18 themselves, or their families, or with a view to preparation or cooking and resale 19 to their guests or to the pub lic. 20 CURED MET. All meat which has been cured by cooking, smoking, sa lting, 21 drying, or other recognized trade process of curing. 22 CURED SAUSAGE. All meat food products prepared in whole or in part 23 from chopped or ground meat and further processed by curing and/or drying and/or 24 smoking and/or cooking, and moulded or encased in artificial or natural animal 25 casing.
    [Show full text]
  • Mexican Diasporas Meet the Birmingham Greeks View
    $7 • SPRING 2017 • A QUARTERLY PUBLICATION FROM THE SOUTHERN FOODWAYS ALLIANCE MEXICAN DIASPORAS PAGE 9 MEET THE BIRMINGHAM GREEKS PAGE 55 VIEW FROM NASHVILLE’S TREEHOUSE PAGE 65 Gravy is a publication of the Southern Foodways Alliance, a member-supported institute of the Center for the Study of Southern Culture at the University of Mississippi. EDITOR-IN-CHIEF PUBLISHER John T. Edge Mary Beth Lasseter [email protected] 2 [email protected] HELPINGS GUEST EDITOR 6 ASSOCIATERULES OF EDITOR ENGAGEMENT ISSUEJennifer V. Cole NO. 63 OsayiMichael Endolyn Twitty SPRING 2017 [email protected] DESIGNER 9 MORE THAN MERE MEXICANS Richie Swann GRAVYGustavo PRINT Arellano FACT CHECKER [email protected] Katie King 13 BOTTOM OF THE POT John T. Edge 32 18 MOBILE’S MODERN SOUL NOWRUZ: Julia Bainbridge REBIRTH, RENEWAL, AND REPAST 21 THE VALUE OF SOUTHERN FOOD Philip Malkus Kat Kinsman 24 FAMILY RECIPES 39 Photos by Celestia Morgan NORTHWARD BOUND 55 THE BIRMINGHAM GREEKS Devita Davison Oral History THE MISSION of the Southern Foodways62 TORTAS Alliance IN is toTUSCALOOSA document, study, and explore46 the diverse food cultures Calebof the changingJohnson American South. NOTHING GREEN BUTOur THE work PLATES sets a welcome table65 whereVIEW all may FROM consider THE our TREEHOUSE history David Hagedornand our future in a spirit of respectJohn andKessler reconciliation. SFA membership is open72 toVIRGINIA’S all. Not a member? DARE Join us at southernfoodways.orgHanna Raskin Cover photo by [email protected] L. KASIMU HARRIS 662-915-336879 REBEL RECIPE Erika Council L. Harris Kasimu southernfoodways.org 1 FEATURED CONTRIBUTOR pursuing illustration more seriously, I GRAVY #63 SPRING 2017 found that combining photo pieces with my drawings lent a sense of humor and levity to my work, and for the fi rst time I really NATALIE NELSON connected with the pieces I was making.
    [Show full text]
  • North Shuswap First Responder Shortage Reaches Critical Stage
    208TH EDITION MAY 2015 Complete Drywall Service Serving the North Shuswap for over 20 years Serving the North Shuswap, Sorrento, Blind Bay, Chase, Adams Lake & Please help us expand our readership & recycle our Ph/Fx: 250-955-2122 newsletter - pass it on when you’re done enjoying it. Seymour Arm. Between 3500 - 7000 distributed (depending on time of year). 250-318-1704 [email protected] North Shuswap First Responder Shortage Reaches Critical Stage Submitted by Karen Boulter We are asking if After twenty years of you, or others you might helping with medical emer- know, will take the gency situations in our com- steps necessary to be- • Drain Rock • Sand Crusher Dust • Road Gravel munity, North Shuswap First come a First Responder. • Landscaping Rock Responders has reached a Without new responders critical point in being able to to take the place of the 250-955-0485 respond to all our emergency many who have com- 250-833-6350 calls. Our current respond- mitted their time over ers and society members are these many years, we fully committed to the com- are at a point where we munity and helping others. may not have enough That being said, we need responders available at • Yard help. WE NEED MORE all times, to respond to Serving the Care RESPONDERS. every call. North Shuswap (Continued on page 3) • House since 1996 Checks Leslie or Dale Jones If you’ve ever thought about volunteering for anything in your life, now is 250-679-7652 the time. PLEASE HELP US. First Responders needs you. And you need First Responders! 3871 Squilax Anglemont Hwy Scotch Creek, BC V0E 1M5 Al Christopherson Masters Personal Real Estate Corporation Hall of Fame Franklin Pump Dealer * Canadian Groundwater Certified Pump Installers Power Snake * Drain Pressure Washer * Sewer Inspection Camera * Licensed Plumbers & Gasfitters WE DON’T JUST SCOTCH CREEK Open RECYCLE BOTTLES we also take .
    [Show full text]
  • Noaa 154 Pages
    Description of economic data collected with a random sample of commercial reef fish boats in the Florida Keys Item Type monograph Authors Waters, James R.; Rhodes, Raymond J.; Wiggers, Robert Publisher NOAA/National Marine Fisheries Service Download date 05/10/2021 18:40:26 Link to Item http://hdl.handle.net/1834/20306 NOAA Technical Report NMFS 154 U.S. Department A Scientific Paper of the FISHERY BULLETIN of Commerce November 2001 Description of Economic Data Collected with a Random Sample of Commercial Reef Fish Boats in the Florida Keys James R. Waters Raymond J. Rhodes Robert Wiggers NOAA Technical Report NMFS 154 A Scientific Paper of the Fishery Bulletin Description of Economic Data Collected with a Random Sample of Commercial Reef Fish Boats in the Florida Keys James R. Waters Raymond J. Rhodes Robert Wiggers November 2001 U.S. Department of Commerce Seattle, Washington Suggested reference Waters, James R., Raymond J. Rhodes, and Robert Wiggers. 2001. Description of economic data collected with a random sample of commercial reef fish boats in the Florida Keys. U.S. Dep. Commer., NOAA Tech. Rep. NMFS 154, 45 p. Online dissemination This report is posted online in PDF format at http://spo.nwr.noaa.gov (click on Technical Reports link). Purchasing additional copies Additional copies of this report are available for purchase in paper copy or microfiche from the National Technical Information Service, 5285 Port Royal Road, Springfield, VA 22161; 1-800-553-NTIS; http://www.ntis.gov. Copyright law Although the contents of the Technical Reports have not been copyrighted and may be reprinted entirely, reference to source is appreciated.
    [Show full text]
  • Staphylococcal Infection in Meat Animals and Meat Workers
    Staphylococcal Infection in Meat Animals and Meat Workers REIMERT T. RAVENHOLT, M.D., M.P.H., ROBERT C. EELKEMA, D.V.M., M.D., MARIE MULHERN, B.S., and RAY B. WATKINS, D.V.M. most of the serious and fatal ing an Acronizing process (chlortetracycline re¬ ALTHOUGHu cases of staphylococcal disease in Seattle HC1) about May 15, 1956. The antibiotic and King County, Wash., occur among hospital¬ placed chlorine in the ice water bath in which ized patients suffering from other diseases the chickens were immersed for 4-6 hours after (1-5), several recent incidents suggested that they were killed, cleaned, and eviscerated. It the community has nonhospital reservoirs of was claimed that the Acronizing process ex¬ staphylococcal infection which may be impor¬ tended the "shelf life" of the poultry, permit¬ tant in the ecology of staphylococci. ting the holding of chickens at ordinary refrig¬ One such incident was an outbreak of boils erator temperature for as long as 14 days. Most (pyoderma) among workers in a poultry-proc¬ of the workers, however, had little if any direct essing establishment in Seattle. An investiga¬ contact with the Acronizing process. tion in October 1956 revealed that from May Investigation of the outbreak also revealed through September of that year 19 (63 percent) that abscesses, especially along the keel bone, of the 30 poultry handlers in the establishment were sometimes observed in chickens. The plant developed boils and other suppurative skin le¬ manager and sanitary inspector were instructed sions. Most of the afflicted workers missed a to submit any abscessed poultry carcasses for few days from work, and several more than a culture.
    [Show full text]
  • How to Freeze Meat, Poultry, Fish, Eggs and Dairy Products
    How to Freeze Meat, Poultry, Fish, Eggs and Dairy Products Susan Mills-Gray State Nutrition Specialist Freezing is an excellent method of preserving animal products. Follow these basic guidelines to make freezing simple and effective: Choose only fresh, high-quality foods for freezing. Freezing does not improve quality. Animal products are extremely perishable, so hold them in the refrigerator until actual preparation for freezing begins. Work quickly so that foods remain chilled during preparation for freezing. Freezing does not kill spoilage organisms in food; it simply stops their multiplication. Organisms will continue to grow and multiply after the frozen food has thawed. Therefore, the number of bacteria in and on foods must be held at a minimum before freezing. For this reason, keep food and everything that touches it — hands, equipment and work surfaces — scrupulously clean. After handling raw meat, fish or poultry, wash hands, cutting surfaces and utensils with hot, soapy water. Laundry bleach can be used as a disinfectant for dishes, cutting surfaces and utensils. Follow package directions. Protect all foods to be frozen by wrapping or packaging carefully in moisture-vapor-proof containers or wrap. Freeze animal products immediately after preparation. Place packages in the coldest part of the freezer, and leave enough space between packages so that the cold air circulates well. Freeze only the amount of fresh meat or poultry that will freeze within 24 hours, about 2 to 3 pounds for each cubic foot of freezer space. Maintain a temperature of 0 degrees F in a home freezer, and do not let the temperature fluctuate.
    [Show full text]
  • Fresh Meat... Now Fresher Than Ever! How Fresh Meat Just Got Fresher with the Zero Zone Crystal™ Merchandiser Table of Contents
    FRESH MEAT... NOW FRESHER THAN EVER! HOW FRESH MEAT JUST GOT FRESHER WITH THE ZERO ZONE CRYSTAL™ MERCHANDISER TABLE OF CONTENTS Sendik’s Food Market 2 Lowe’s Markets 3 Don’s Quality Market 4 It was only a few short years ago that most retailers would have thought you were joking if you suggested putting fresh meat behind glass doors. They were convinced that the only way to make those packages sell was by displaying the product in open cases, where shoppers could easily grab the cuts of meat they wanted. That all too typical merchandising scenario, however, was accompanied by some undesirable side effects: Product temperature varied dramatically throughout open cases Packages were always in disarray due to shoppers “digging” for a colder package Product shrink rates were high and product needed to be rotated often, resulting in lost profit Slightly old product looked discolored and was unappealing to shoppers Shoppers complained of cold aisles near the open cases and would not linger near them That was then. This is now. When the Crystal Merchandiser hit the scene in late 2009, merchandising approaches gradually began to change. Dairy products, soft drinks, juice, beer and wine were the first to be placed in the new glass door cases. Packaged deli meats and salad mixes followed. Shortly after, the previously unthinkable happened — retailers began displaying fresh meat in Crystal Merchandiser cases. What follows is how this transition occurred, focusing on several retailers who have made the leap — and are glad they did. 1 SENDIK’S FOOD MARKET With stores located throughout Milwaukee and the surrounding areas, Sendik’s began its long history over 80 years ago, starting with horse-drawn produce wagons and evolving to full-service grocery stores with a well-earned reputation for courteous service, honesty and integrity.
    [Show full text]
  • ABSTRACTS AMERICAN SOCIETY of ANIMAL SCIENCE SOUTHERN SECTION January 31–February 4, 2003 Mobile, Alabama
    ABSTRACTS AMERICAN SOCIETY OF ANIMAL SCIENCE SOUTHERN SECTION January 31–February 4, 2003 Mobile, Alabama * Author Presenting Paper Animal Science/Forages Joint Session 1 The effect of early calf weaning followed by rye- 2 Performance of early-weaned calves grazing star- grass (Lolium multiflorum Lam.) grazing on performance grass (Cynodon nlemfuensis) and Atra paspalum (Paspalum of fall-born calves in Florida. J. D. Arthington*1 and R. S. atratum) pastures during summer. J. M. B. Vendramini*1,J.D. Kalmbacher1, 1University of Florida, Range Cattle Research and Edu- Arthington2, L. E. Sollenberger1, R. S. Kalmbacher2,andP.Mislevy2, cation Center, Ona. 1University of Florida, Department of Agronomy, 2University of Florida, Range Cattle Research and Education Center. The objective of this study was to investigate the effectiveness of graz- Early calf weaning is an effective strategy for increasing conception rates ing fall-born, early weaned calves on annual ryegrass in Florida. Jumbo of first-calf beef heifers, but few studies have evaluated feeding man- ryegrass was seeded at a rate of 16.8 kg/ha on November 21, 2002. agement options for the calf. This study compared the performance of Two grades of land were compared, 1) a Pomona fine sand (sandy, early-weaned calves grazing stargrass (SG) and atra paspalum (AP) pas- siliceous, gyperthermic, Arenic Alaquod), which graded into a lower, tures. All calves received concentrate supplement (16% CP) at a rate of wetter Popash mucky fine sand (loamy, siliceous, gyperthermic Typic 1.0 % of body weight daily. Calves were weaned on 2 January 2002 at Umbraqualfs) (Sloping), and 2) a level well-drained Pamona fine sand an average age of 84 d and were maintained on annual ryegrass (Lolium (Level).
    [Show full text]
  • Species (Listed by Breed) Pictured in Noah's Ark Today Slideshow
    Species (listed by Breed) Pictured in Noah’s Ark Today Slideshow HORSE American Cream draft Exmoor Pony Florida Cracker Spanish Mustang Suffolk Shire DONKEY American Mammoth Jackstock CATTLE Ankole-Watusi Belted Galloway Highland Dexter White Park Texas Longhorn Randall Blue Lineback Piney Woods Milking Shorthorn Milking Devon Florida Cracker Holstein PIG Berkshire Tamworth Ossabaw Island Lincolnshire Curly Coat Hereford Guinea SHEEP Cotswold Dorset Horn Tunis Shetland Santa Cruz Navajo-Churro Leicester Longwool Karakul Jacob GOAT Angora Spanish Pygmy Myotonic DUCK Rouen Khaki Campbell Indian Runner GOOSE African American Buff Canada Chinese Sebastopol Pomeranian Pilgrim Egyptian TURKEY Bronze turkeys CHICKEN Dominique New Hampshire Light Sussex White Leghorn Description of each breed HORSE American Cream draft horses – The only draft horse breed native to America, the American Cream was developed in Iowa beginning in the 1920s. American Cream draft horses are cream in color with white points and are smaller in size than most other draft breeds. The breed is very rare, numbering about one hundred animals, all in the U.S. (This breed is not to be confused with the American Albino or American Creme, neither of which are draft horse breeds.) For information, contact the American Cream Draft Horse Association, R.R. 1, Box 30, Charles City, IA 50616. Exmoor ponies – The Exmoor pony gets its name from the Exmoor region in southwest England, where it originated. This breed is one of the most ancient equines, documented by archaeological records of 60,000 years ago. The Exmoor was shaped almost entirely by natural selection, and ponies are extremely hardy and intelligent animals, capable of thriving on meager rations in a harsh climate.
    [Show full text]