Thoughts from the Meat Scientists Answer COVID-19- Related...

Meat Sc ient is t s Answer COVID -19-

Related Consumer Quest ions Consumers have raised questions about meat supply and safety during the COVID-19 pandemic To help them sort through the information meat specialists from three land-grant institutions recently joined forces to offer practical science-based answers Many of the questions revolve around food safety and the concern that humans could get COVID-19 by eating meat that was handled by a worker who has the virus ldquoThere is currently no evidence of the disease being transmitted through meatrdquo said Gregg Rentfrow meat scientist with the University of Kentucky College of Agriculture Food and Environment ldquoCOVID-19 is a respiratory disease caused by a coronavirus and it is transmitted through personal contactrdquo Consumers should follow proper food safety measures and make sure to cook meat to recommended temperatures A good guide for safe cooking temperatures is available at httpswwwfoodsafetygovfood-safety-chartssafe-minimum-cooking-temperature Another question the specialists are dealing with is the possibility of consumers getting sick by handling food packages ldquoWersquore being asked if consumers can contract the virus by touching packaging that may have been handled by a food service worker testing positive for COVID-19rdquo said Jonathan Campbell meat Extension specialist for the Penn State College of Agricultural Sciences ldquoThe Food and Drug Administration and the US

Thoughts from the ldquoFarmicistrdquo First off I hope this newsletter finds everyone safe and healthy The quote ldquoThis too shall passrdquo keeps coming to mind during these unprecedented times and I think itrsquos a good reminder for everyone to continue to persevere Farmers have endured tough times before and we will again Unfortunately we have had to reschedule or offer many of our Extension programs in different formats due to the current situation but we are still here to provide service and information as usual As far as May programming goes it will be all online so to participate you will need internet access and an email address If you donrsquot have an email address or canrsquot remember your passwordmdashnow is a great time to set one up andor get it updated If you would like assistance on how to create an email address please call the office and we can help over the phone

Happy Farming

(Continued on next page )

Department of Agriculture say no The FDA also says you donrsquot need to wash your food containers to prevent COVID-19 infectionrdquo Campbell said the best way for consumers to protect themselves is by thoroughly washing their hands before and after handling food packages ldquoNever try to wash meat in the sink or spray it with chemicals or dip food into a cleaning solutionrdquo he added ldquoCommon household cleaners are not meant to clean our foodrdquo Consumers are concerned about plant closures due to workers at the plants contracting COVID-19 Rentfrow said he and his colleagues from Penn State and The Ohio State University are trying to soothe consumer anxiety about the supply chain ldquoWe want to emphasize that the meat industry is devoted to maintaining the food supplyrdquo Rentfrow said ldquoAlthough some plants have temporarily closed and others have slowed production the meat industry began preparing for these interruptions before they began and Irsquom confident things will get back on track soonrdquo At The Ohio State University Extension meat science specialist Lyda Garcia added that those meat plants that have closed are deep cleaning so they can reopen as soon as possible ldquoThey are going beyond normal cleaning and sanitizingrdquo she said ldquoThey are working with their local and state health departments to get back to normal as soon as it is safe to do so Consumers donrsquot need to panic buy or stock up on meat rather just try to maintain their traditional buying patternsrdquo Overall total meat sales have declined across the United States but retail sales continue to increase Temporary restaurant and food service establishment closures have caused the overall decline ldquoThe industry is working with the USDA-Food Safety and Inspection Service to redistribute meat products previously intended for restaurants and food service to meet retail grocery store needsrdquo Rentfrow said ldquoThey are all working together to make sure the food supply is safe and that consumers are able to get the products they desirerdquo Some meat plants have reduced production while they try to put social distancing and other measures in place to protect their workforce Many are staggering their shifts breaks lunch times and even taking employee temperatures ldquoThey are doing everything they can to keep their workers safe and to ensure a safe product for the consumerrdquo Campbell said ldquoSome plants are going above and beyond and doing overall health assessments for each worker at the beginning of each shift and also requiring them to wear masks gloves and eye protectionrdquo Most plants are continuing to pay ill workers while they recover at home Meat inspection is already mandatory by law Meat inspectors are present in all processing facilities ldquoWe want to help consumers understand that the meat industry as a whole really does hold consumers safety as a top priorityrdquo Rentfrow said ldquoEveryone is doing their best to make sure food is safe and plant employees are well and ready to workrdquo Consumers can do their part by avoiding overbuying ldquoWe can work together to make sure everyone has enoughrdquo Garcia added

Three Good Reasons for Early Castrat ion of Bull Calves These are challenging times market wise and it is easy to dwell on the negative and become complacent in our management But in times like these we really need to explore every avenue to add value to our calves If you watch the weekly market reports you notice that we still have a significant number of intact bull calves being sold Some producers choose to leave bulls intact until weaning to increase weaning weights Bulls will be 5-15 heavier at weaning However chasing pounds in this manner comes at a discount Following are three good reasons to castrate bull calves early in life


1 Itrsquos the right thing to do Research trials have shown time and time again that the earlier calves are castrated the better Early castration is associated with less pain stress and trauma In fact research has shown that calves castrated from 1-7 days old showed very few behaviors associated with pain and their plasma cortisol levels were essentially the same as the calves left intact Ask yourself if you would you be comfortable inviting your non-agricultural friends out to watch the castration of 500 lb bulls I know I wouldnrsquot Here is a link to an excellent article on this subject by Dr Michele Arnold that appeared in Drovers Journal in 2011 httpswwwdroverscomarticlewhy-early-castration-bull-calves-important 2 Avoid the bull discount Dr Kenny Burdine has made price data comparisons for 550 pound bulls and steers since 2010 Over the last ten years the average discount for 550 pound bulls was ndash $1120cwt or roughly $62head In todayrsquos market a discount that large could be the difference between profit and loss A 2018 article in Drovers Journal by Dr Burdine explores the economics of bulls vs steers in more detail httpswwwdroverscomarticlevalue-selling-steer-calves-vs-bull-calves 3 Keep them gaining It is well documented that late castration results in depressed weight gains and an increase in sickness Calves castrated at weaning or on arrival to backgrounding operations can see a reduction in weight gain of a half a pound or more per day This reduced performance usually lasts for 2-4 weeks post castration and these calves are twice as likely to get sick Real-life examples of this were observed this past fall in our PVAP-Precondition projects Producers who castrated at weaning saw heifers outgain steers during the precondition feeding period Research data has proven definitively that calves castrated at less than 90 days of age and implanted will weigh the same at weaning So a $2 dollar investment and a little time will not only return that extra $60 per head at weaning but also set that calf up for efficient postweaning gains during the precondition or backgrounding period There is still ample time this spring to get those calves castrated before fly season and hot weather arrive We have all heard the old clicheacute ldquoSomebodyrsquos got to do it might as well be yourdquo Well Irsquoll change that statement slightly If the calf was born on your farm ldquoIt Needs to be Yourdquo Source Kevin Laurent ndash Beef Extension Specialist University of Kentucky

Watch for Poison Hemlock in Hayf ie lds In about a month many of you will begin cutting your first hay of the season While making hay it is important for you to notice and remove poison hemlock from your hay or pasture fields

Native to Europe poison hemlock is an invasive weed that was introduced as an ornamental in the United States during the 1800s It is potentially poisonous if ingested by livestock or humans in both its vegetative growth stages and when dry The weed is often found along fencerows roadways and other areas not used for cropland across most of Kentucky and the United States However in the past several years its presence has increased across Kentucky and it is now found in some hay and pasture fields If consumed poisoning symptoms appear rather quickly in livestock and include nervousness trembling muscle weakness loss of coordination pupil dilation coma and eventually death from respiratory failure Livestock usually do not eat poison hemlock when in its natural growing state because of its unpalatable taste However they will eat it if no other forage is available or when they inadvertently consume it through hay


USDA-NRCS PLANTS Database USDA NRCS Public Domain httpscommonswikimediaorgwindexphpcurid=235331

Ideally you should control poison hemlock with herbicide products applied during the plants early vegetative growth stage during the late winter or early spring or with an herbicide treatment in the fall By this time of the year it may now be too late for effective control with 24-D applied alone and may require other herbicide options for best control With herbicide applications to grazed pastures remove livestock from the field until plants have fully died You can also control poison hemlock by mowing or mechanically removing the plant before it produces new seeds which occurs soon after flowering If you find it while cutting hay either mow around the weed or mow it separate from your stored hay The easiest way to identify poison hemlock is by its smooth purple-spotted stem Poison hemlock is often confused with the nontoxic weed Queen Annersquos Lace (also called Wild Carrot) because both produce clusters of small white flowers but Queen Annersquos Lace will have hairs along its stem and leaf bases Poison hemlock usually reaches its peak bloom in late May or early June while Queen Annersquos Lace blooms a little later in late June and July Source JD Green Extension Weed Scientist

Us ing Summer Annuals to Rec laim Hay Feeding Areas Wet conditions this winter resulted in almost complete disturbance in and around hay feeding areas Even well-designed feeding pads could have significant damage where animals enter and leave These highly disturbed areas create perfect growing conditions for summer annual weeds like spiny pigweed and cockle bur While these areas may look rough now you can improve them Regardless of the reclamation strategy you use it always important to create an environment that allows seeds to germinate quickly and uniformly and rapidly achieve canopy closure The best defense against summer annual weeds is covering the soil with a desirable forage Damaged areas should be soil tested and lime and fertilizer applied as needed In most cases fertility will be high in hay feeding areas due to high concentrations of animal wastes and rotting organic material However a quick soil test will allow you to confirm this and tell you if you need to add lime Be aware that the COVID-19 pandemic has changed how UK accepts soil testing samples For now

UK soil testing labs in Princeton and Lexington are open but you should contact your local Extension office on current protocols for submitting samples In most cases feeding areas need complete renovation each spring You will need to harrow these areas to smooth and level them The goal is to produce a fine but firm seedbed that will enhance soil-to-seed contact Good soil contact is essential for rapid germination and uniform emergence of the forage crop Summer annual grasses planted in the late spring or early summer have the highest probability of successful

establishment Summer annuals adapted to Kentucky include sorghum-sudangrass sudangrass pearl millet and crabgrass

These grasses especially sorghum-sudangrass and sudangrass have very rapid emergence and canopy closure Not only do these grasses prevent the germination of summer annual weeds they give you another summer grazing option This is particularly important as many of our cool-season pastures struggle during the hot dry summer weather

By Eric Coombs Oregon Dept of Ag Bugwoodorg - httpwwwforestryimagesorgbrowsedetailcfmimgnum=5435831 CC BY 30 httpscommonswikimediaorgwindexphpcurid=37074357


To help your summer annual grasses get established make sure you use the high end of the recommended seeding rate Even with summer annuals rapid canopy closure is critical for reducing summer annual weeds For summer annual grasses to germinate and rapidly emerge plant them when soil temperatures reach at least 60 degrees F If you have a planting delay after final tillage it may be a good idea to do one more pass of light tillage to disturb any weed seedling that may have germinated Allow taller growing summer annuals like sorghum-sudangrass and pearl millet to reach a height of 18-24 inches before grazing and remove animals from the field once livestock graze it to 8-10 inches Crabgrass can be grazed once it reaches a height of 6 to 8 inches Cattle should be pulled off the field once it has been grazed to a height of 3 to 4 inches If you plan to cut summer annuals for hay allow the taller species to reach 30 to 40 inches before mowing Crabgrass should be cut for hay at the late boot-stage Be careful not to mow crabgrass closer than 3 to 4 inches Source Chris Teutsch UK Forage Extension Specialist

Hay Making and the Balancing Act

Quality vs Quantity With age comes experience and with experience eventually comes some of those things that you can only shake your head at This is the time of year when I usually begin to hear one of my favorites ldquoI donrsquot like to get in hurry with that first cutting we donrsquot want it rained on and I like to let it grow a little longer so we

get more Besides even if made a little late itrsquos still got to be better than snowballsrdquo If nothing else the last two springs have taught us this one thing Not all first cutting forage is better than snowballs In fact the inability to make

hay in a timely fashion has cost Midwest cattlemen lots in terms of hay quality Itrsquos resulted in loss of cow condition breed back issues poor quality colostrum and ultimately poor calf health and performance If there was ever a time to carefully balance hay quality issues with the quantity of hay needed weather permitting this must be it In fact with some aggressive planning and a little cooperation from Mother Nature perhaps we can have both quality and quantity this year Following are some points to consider Generally speaking wersquore out of quality hay in Ohio and have been for the better part of two years The condition of some of our cows confirms it the price of hay at auction markets confirms it and laboratory forage analysis confirms it Not only have the last two years proved to be challenging for forage harvest but they arrived with little hay inventory on hand

CITRUS CHICKEN STIR FRY 2 Tbsps olive oil 1 lb boneless skinless chicken thighs 2 tsps garlic powder 2 Tbsps low-sodium soy sauce frac14 cup orange juice 1 tsp honey frac12 tsp black pepper 8 oz sugar snap peas wash and string if needed 1 red or orange bell pepper sliced Heat oil in a large skillet over medium-high heat Add chicken and sprinkle garlic powder over the pieces Brown each side for about 2 minutes flipping chicken occasionally In a small bowl stir together soy sauce orange juice honey and black pepper Pour over chicken Add sugar snap peas and bell pepper slices to the pan Stir to combine Cook for an additional 3-4 minutes until peas and bell pepper slices soften and chicken has reached 165 degrees F Serve over rice Makes 4 (1 cup ) servings Nutrition facts per serving 320 calories 16g total fat 35g saturated fat 0g trans fat 150mg cholesterol 410mg sodium 12g carbohydrate 2g fiber 5g sugar 1g added sugar 31g protein 0 Daily Value of vitamin D 4 Daily Value of calcium 15 Daily Value of iron 10 Daily Value of potassium Source UK 2020 FOOD AND NUTRITION CALENDAR Adapted from USDA Whatrsquos Cooking


As we approach the end of April cows need feed and to add insult to injury soil conditions for grazing around much of the state have not been the best and may not be great for mechanical harvest either Regardless hay needs to come off in a timely fashion The first reason is quality Regardless of how tall it gets the maturity and quality clock has been ticking since forages broke dormancy last month We need tonnage to replenish inventory Getting first cutting off early should result in a more aggressive regrowth and hopefully the opportunity to harvest an extra cutting in 2020 Lactating cows need high quality feed now if therersquos any hope of getting them bred back in a timely fashion this year If grazing conditions are less than ideal this spring careful consideration must be given to whether therersquos benefit to pulling cows back off grass after a quick first pass (if and when soil conditions have permitted) and feeding some early made high quality hay and perhaps even supplementing it with some additional energy An early made first cutting not only guarantees quality thatrsquos been lacking in our forages during recent years but perhaps more importantly also allows the opportunity for an extra cutting in 2020 Another opportunity would be the ability to graze the regrowth earlier in the season thus allowing pastures that were stressed late into fall and throughout winter and early spring a chance to rest As an aid to balancing the quality versus quantity conundrum consider these suggestions Consider not making an annual fertilizer application prior to the first cutting Most years it results in

more first cutting forage than can be harvested in a timely fashion Instead make the first fertilizer application of the year immediately after first cutting in an effort to

boost production of a high quality second cutting Be prepared to wet wrap or chop and ensile part or all of first cutting in an effort to get it off more

timely Beginning with the first bale you make plan to inventory similar qualities of hayforage together and

keep record of where theyrsquore located This allows for easy access for forage testing and also for feeding those different quality forages once test results come back and a feeding strategy is developed around those results

If soil conditions are allowing grazing animals to do damage to pastures donrsquot hesitate to graze quickly and lightly and then pull animals in and feed first cutting until soil conditions allow proper grazing Proper pasture rest periods can be just as important in spring as in late summer with regard to yearlong productivity of the forage

Frankly the concern for choosing between quality and quantity is no challenge at all We can have both and need both Stan Smith PA OSU Extension Fairfield County (originally published in the Spring 2020 issue of The Ohio Cattleman)

Inadequate Fermentation May Lead to Botulism in your Baleage Botulism is a disease caused by one of the most potent toxins known to man This toxin is produced by Clostridium botulinum a Gram-positive bacterium from the Clostridia family This bacterium survives in the environment as a ldquosporerdquo and contaminates plant material during harvest For the bacteria to multiply and produce toxin an anaerobic (ldquowithout oxygenrdquo) environment must be maintained Under certain conditions round bale silage (or ldquobaleagerdquo) can provide the correct place for botulism toxin to form In the absence of oxygen (as is found in wrapped hay) and a pH greater than 45 (poor


fermentation) the spores enter a vegetative state multiply and produce toxin This toxin once consumed and absorbed into the blood stream blocks transmission of nerve impulses to the adjacent muscles Two forms of the toxin Types B and C occur most frequently in Kentucky cattle Type B is associated with improperly fermented forage while Type C occurs from the accidental feeding of dead birds dogs cats or poultry litter contaminated with dead birds in the rations of cattle Round bale silage or ldquobaleagerdquo is an increasingly popular alternative to baling dry hay that allows shorter hay curing time and saves valuable nutrients in the face of approaching adverse weather conditions Baleage is simply forage of a relatively high moisture content that is baled with a round baler and then stored in a sealed container usually a long plastic tube or individually wrapped in plastic to keep oxygen out Both grasses and legumes can be preserved by this method if proper techniques are followed Forage cut at the correct stage of maturity allowed to wilt to a 40-60 moisture range then tightly baled and quickly wrapped in 6 or more layers of UV-resistant plastic will undergo fermentation (ldquoensilingrdquo) a process that should drop the pH of the feed below 50 (ideally below 45) where spoilage organisms (including Clostridials) do not grow well Problems arise when there is a lack of adequate fermentation to reach this low pH which occurs most often with small grains (rye oats wheat barley) but can occur with any type forage If fermentation is restricted it is critically important to maintain the integrity of the wrap to keep an anaerobic environment in the sealed bale and preserve the silage If wrapping is delayed or there is damage to the plastic covering spoilage may result which supports the growth of Clostridial organisms On the other hand very wet non-wilted andor overly mature forages wrapped for baleage have less soluble sugars available for completion of fermentation and are also at an elevated risk for botulism toxin formation Bacteria from the Clostridia family thrive in wet environments where forage moistures are in the higher 67-70 range greater than 70 moisture is very high risk for Clostridial growth and spoilage Both types of toxin produce the same characteristic clinical picture in cattle including 1 Typically multiple cattle will be affected with symptoms at

the same time some cases may present as sudden deaths Otherwise animals first appear dull depressed lethargic and eventually become thin and dehydrated due to the inability to eat and drink

2 Progressive muscle weakness leading to recumbency (downers) depending on the amount of toxin ingested clinical signs may be first observed from about 24 hours up to 17 days after exposure to the toxin

3 Decreased Tongue Tone (Figure 1) ndash Tongue weakness is characteristic of botulism Without tongue control a cow will have other associated signs such as a dirty nose difficulty chewing and swallowing drooling and may plunge the nose deep in a watering trough to drink Although they may appear to chew hay or grass there is an inability to swallow so feed and forage may be seen to fall from the mouth or may be found within the mouth (Figure 2)

4 Jaw Laxity and Decreased Muscle Tone ndash In affected cattle back and forth movement of the lower jaw may be very loose the upper eyelid and tail tone are often noticeably limp


Figure 1 Decreased Tongue and Jaw Tone are char-acteristic findings in botulism cases If the tongue is grasped and pulled out the side of the mouth the tongue may hang from the side of the mouth or is pulled in very slowly as the disease progresses With-out tongue control a cow will have other associated signs such as a dirty nose difficulty chewing and swallowing drooling and plunging the nose deep in a watering trough to drink (Photo httpwwwnadisorgukbulletinsclostridialdisease-in-cattleaspx)

Figure 2 Hay dropped from the mouth of a bull affected by botulism toxin

5 ConstipationRaising the tail while straining Sometimes see colic (abdominal pain) and a ldquohunched uprdquo appearance

6 Most cattle that go down due to botulism toxin will die due to paralysis of muscles of the diaphragm dehydration or complications from being a ldquodownerrdquo Cattle with a more gradual progression of signs and that maintain the ability to eat and drink may recover although it can take 30 days or longer to return to normal function

Treatment consists of supportive care including administering fluids for dehydration and propping cows up on the sternum (breastbone) to prevent them from lying down flat on their sides A vaccine (toxoid) for Clostridium botulinum type B (Bot Tox B Neogen Corporation) is approved for horses and can be used in an extra-label fashion in cattle if a valid veterinary-client-patient relationship exists This vaccine will not reverse clinical signs already present but may help to prevent new cases Dead animals must be disposed of properly as the meat is not safe for human consumption Diagnosis is difficult and is usually based on history and clinical signs Rumen contents recovered at necropsy are the best sample for identification of the toxin A sample of the suspected baleage should also be submitted for pH and moisture testing Baleage testing for quality and a fermentation profile are highly recommended Other possible causes of muscle weakness and downer cows include low blood levels of calcium potassium or magnesium ionophore toxicity (monensin lasalocid) organophosphate or carbamate insecticides heavy metals such as lead and infectious causes such as listeriosis or rabies Calves may exhibit extreme muscle weakness due to a lack of selenium A thorough physical examination by a veterinarian will help rule out these other possible diseases Prevention is based on ensuring proper harvest and preservation of wrapped forages and maintaining proper feedout rates to reduce the risk of growth of organisms dangerous to cattle Correct moisture content is of primary importance there is a field method to assess moisture that will yield a general idea of moisture content but there are far more accurate methods available Cut forage at the proper stage of maturity so it contains adequate levels of fermentable carbohydrates for good ensiling

See Quality Hay Production (AGR-62) for specific cutting recommendations for various forage crops httpwww2caukyeduagcpubsagragr62agr62pdf Also achieving the highest bale density possible especially with high internal core densities removes the maximum amount of oxygen with few air pockets Wrapping the bales quickly after baling with a good quality plastic preferably with an ultraviolet inhibitor and 6-8mm thickness and using multiple (4-6) layers will extend the storage time Bale weight can be a safety and equipment issue Details of proper techniques can be found in the UK Extension Fact Sheet AGR-173 entitled ldquoBaling Forage Crops for Silagerdquo at your local Extension office or on the web at httpwww2caukyedu

agcpubsagragr173agr173pdf Another excellent resource is the UK Forage toxin website for more information httpwwwukyeduAgForageForagePublicationshtmSilageBalage0 and look for Baleage Frequently Asked Questions If holes appear during storage these should be covered immediately with the proper repair tape Store the wrapped bales on a north facing slope if available because prolonged exposure to the summer sun may cause the upper side and the south face of the bale to dry out with the moisture condensing on the bottom or north face of the bale In summary it is advisable to test the pH and moisture content of your baleage at the very least to insure adequate fermentation before offering it to cattle Samples can be submitted to a forage laboratory such as Dairy One for quality and a fermentation profile requested This type of forage analysis will include a pH and volatile fatty acid profile and will give a very good idea of the quality of feed produced This is a common practice for corn silage and one should consider this with fermented forages of all types to avoid health risks It is important to remember that thousands of round bales are wrapped annually with only a few cases of botulism occurring the risk of disease is low if one applies the proper management techniques from time of harvest through feeding ndash Dr Michelle Arnold UK Veterinary Diagnostic Laboratory

Current Hemp Economic Situation Itrsquos time for the majority of hemp producers to start planting their 2020 crop but many of them are doing so with much uncertainty for what the coming growing season holds in terms of prices contracts and crop quality While the 2019 growing season started with much optimism it ended up with producers and processors experiencing a young industryrsquos growing pains Some of these pains included regulatory uncertainty overproduction and lack of infrastructure development In 2019 92 of the hemp grown in Kentucky was done so for CBD production Interest in CBD production is expected to be down across the state this year as producers faced many challenges in 2019 Many struggled to achieve acceptable THC levels 43 of Kentucky samples registered levels higher than the allowable 03 THC They also faced pest and disease issues in the fields CBD prices dropped by 76 between July and November Some hemp processors struggled financially and many producers found themselves with a contract that was not enforceable because of the companyrsquos financial condition and changes within the hemp market This resulted in contract defaults lawsuits and bankruptcies These challenges occurred not only across Kentucky but throughout the nation With this said University of Kentucky enterprise budgets for CBD production continue to show profits and continue to make it the most profitable form of hemp production in 2020 It is important to note that these profits are smaller than in 2019 The budgets are available at httpshempcaukyedu These are only sample budgets for what UK agricultural economists expect for the average hemp producer in terms of expenses and income Since the industry is so new we are still in the process of determining what an ldquoaveragerdquo hemp producer is We recommend that producers use the budget as an example and insert all of their production costs and expected income into the budget so it is tailored to their unique situation Producers should seek legal counsel before signing any contract with a processor and you should understand and be comfortable with the contractrsquos terms Remember that your projected income is a moot point if your contract is not enforceable As with any agricultural enterprise producers assume risks when growing hemp But in 2020 you have access to more risk management tools through the US Department of Agriculture to help you offset some of those You can insure hemp under the Whole-Farm Revenue Protection Policy Non-insured Crop Disaster Assistance Program or if your county is one of the 95 participating Kentucky counties in the Actual Production History Pilot Program We recommend that you speak with your Risk Management Agency insurance provider for more information on these programs Now for the question thatrsquos on everyonersquos mindmdashwhatrsquos the COVID-19 pandemic going to do the hemp market The market is likely to be affected but we do not know what those effects are going to be at this time Since the markets are still very young there is not a lot of market transparency and we do not have a lot of information on the croprsquos supply and demand What we do know is more states and tribal lands will be growing hemp this year which will likely lead to more market competition and depressed prices The industry still has a lot of growth and development in front of it More research is needed to determine the best hemp production methods We need further clarification from the USDA and there is uncertainty about whether the Food and Drug Administration will eventually regulate the crop Source Jonathan Shepherd Extension Specialist

Kentucky Shi t take Product ion To begin the process of shiitake mushroom production you must ldquosow the seedrdquo just as you would with any other agronomic crop For shiitake the ldquoseedrdquo is called spawn and consists of the mushroom spores mixed with sawdust (for sawdust spawn) or wood (for dowel spawn) and a little grain to add a higher level of carbohydrate for the organism to feed on When you buy a package of saw-dust or dowel spawn the spores of the mushroom have germinated and have begun to consume the carbohydrate in the sawdust or wood making the whole container ldquoactive ingredientrdquo Shiitake feeds on newly dead hardwood logs and is officially known as a white wood-decaying fungus Organisms that decompose wood and other organic material are very important components of our ecosystemsmdashthey are the ldquogarbage collectorsrdquo that clean things up and break them down into basic nutrients that can then be used by other organisms Shiitake is ldquoplantedrdquo into the newly dead hardwood logs by inoculation Once you have inoculated the spawn into the logs there is no need to repeat the process the shiitake myceliummdashthe actual organismmdashwill continue to grow until there is nothing left for it to feed on Because it is a type of rot logs cut from trees that are badly damaged and that already have a lot of rot in them are not good candidates for shiitake production Likewise you cannot grow shiitake on dead wood such as old logs in your yard or woodland It is recommended that logs be inoculated within two weeks of being cut and the trees from which they are cut must have been alive at the time of cutting Virtually any variety of hardwood log can be used to grow shiitake mushrooms Some species such as birch (Betula spp) and red maple (Acer rubrum) are less dense than others and may produce mushrooms more rapidly than varieties such as oak (Quercus spp) or hickory (Carya spp) Some hardwood species such as walnut (Juglans spp) and black locust (Robinia pseudoacacia) are known for their rot-resistant properties and may not produce shiitake successfully or easily It is important to cut the logs at a time when the bark is securely attached to the tree (see below) Denser tree types may be more reliable producers in the long run Shiitake logs will have a productive lifetime of two to five years depending on diameter and tree species The bark of trees is similar to the skin of animals it protects the organism from injury and invasion by bacteria and fungi It is important for the bark to protect the cut logs for the longest time possible Shiitake can be inoculated into logs at any time of the year but the most effective times appear to be in the fall when the leaves are starting to drop (mid-October to mid-November) or in the spring when the sap is rising to produce new leaves (mid-February to early April) The worst time is when the trees are actively growing (mid-April to mid-July) During the active growth period the bark tends to be ldquolooserrdquo on the tree Success with shiitake production demands that the bark be ldquotightrdquo against the wood of the logs To ensure success in the shiitake inoculation process you will need the following items bull LogsmdashUse hardwood varieties 3 to 8 inches in diameter and about 40 inches in length Be sure that they have been recently cut and have not been sitting for a month or more Timing is very important here bull Work table or sawhorsemdashLogs can be heavy and are often not straight so you will need a secure surface on which to work X-shaped sawhorses are recommended especially for drilling because they hold the logs securely in the upper ldquoVrdquo of the ldquoXrdquo bull DrillmdashThe best type of drill to use for a shiitake operation is a very high-speed drill (4000 to 8000 rpm) Hardwoods are called that for a reason and once you start to drill thousands of holes in your logs you want to be able to do it as quickly as possible Although a high-speed drill is expensive ($200-300) it is a one-time cost and the drill bits are not terribly expensive to replace bull Drill bitmdashYou will need a drill bit measuring 516 to 716 of an inch in diameter depending on whether you are using sawdust or dowel spawn The dowels are very narrow and need a smaller opening Both


types should have a hole about 1 inch deep The drill bit should have a stop or collar on itmdashset at 1 to 1frac14 inchmdashto prevent the bit from going too far into the log Try to avoid making an air pocket under the dowel spawn in particular because it will make it more difficult for the spawn to grow into the wood An air pocket under the spawn plug can cause the spawn to lose moisture something you want to avoid bull SpawnmdashDecide whether you prefer to use sawdust or dowel (also called plug) spawn Sawdust spawn is usually a bit less expensive per log and may give you a more rapid and more complete inoculation Dowel spawn is much easier to handle and to get into the drill holes but is more expensive on a per unit basis bull Sawdust spawn inoculatormdashAlthough it is possible to pack sawdust spawn into drill holes by hand an inoculator packs it in more efficiently and with less possibility of contamination (cost about $25) bull Rubber or latex glovesmdashUsing gloves when handling spawn prevents skin irritation and keeps bacteria and other organisms on your hands from getting into the spawn bull Isopropyl alcoholmdashThis is another item recommended for a ldquocleanrdquo site It is a good idea to keep a container of alcohol at the drilling site for dipping the drill bit into at the end of every row bull WaxmdashThe preferred type of wax is something called ldquocheese waxrdquo This wax is relatively expensive but you only need to use small quantities for optimal results bull Container for melting wax The wax needs to be applied when it is in liquid form and very hot Use a hot plate or some other electrical device to heat the wax The wax is flammable therefore using a heat source without a flame is a good idea You can also use a heavy cast iron pot to melt the wax on a hot plate bull Wax applicator mdashYou can use a baster as you would use for basting a turkey but choose one that is heat resistantmdasheither plastic or glass Do not choose metal because you cannot see what is inside Small cotton-ball daubers available from suppliers are another option bull Labels mdashYour logs will produce for several years and you may be inoculating more logs annually It is important to label each log with tree species spawn variety and source and date bull Large nail or ballpoint penmdashThese are used for marking aluminum labels bull Small finishing nails or staples (and stapler)mdashThese are used to attach the labels to the logs bull Hammer Sharpie Measuring tape Scissors bull Base logs landscape timbers bricks or concrete blocks pallets or graveled squaresmdashThese materials are used for stacking the finished logs bull Shade clothmdashThis material comes in different percentages of shades you need at least an 85 shade Plan your inoculation well ahead of time Order and gather everything so you will be ready on your scheduled date Most suppliers can send spawn and other equipment or materials within about 48 hours Measure the diameter (cross-section) of the small end of each log Estimate that you will drill as many rows of holes as there are diameter inches in the small end of the log Space the drill holes about 6 inches apart within the row and about 1frac12 to 2 inches around the circumference of the log Use the permanent marker to indicate where the rows of drill holes should go on the ends of the logs Start your second row of drill holes halfway between the drill holes in the first row so you will end up making a network or diamond pattern of holes around the circumference of the log Drill all the holes in each log at one time Drill no more holes than you plan to fill that day Move the drilled log to the filling site and fill all the holes in that log at the same time Move the drilled and filled log to a stationsite where the wax is kept hot Use a very small amount of hot wax to cover the drill openings and to seal any fresh cuts scrapes or branch stubs on the bark along the length of the log DO NOT WAX THE ENDS OF THE LOG If the wax is the correct temperature it should foam and sizzle when it hits the surface of the log Once the log is waxed label it in your own short hand to indicate the tree species of the log the type of spawn used and the month and year of inoculation Remember that these logs will produce over a three or four-year period and you will want to know which logs are which Stack the logs in a crisscross fashion or in a lean-to fashion but make sure the bottom logs are not directly in contact with the soil surface Keep bottom logs from direct contact with the soil which will expose the log to various contaminants and will make a successful shiitake production process more difficult to achieve It will take 6-18 months for the logs to


Mark your calendars now UK Wheat Field Day May 12 bull 900 am (Central Time) Pond Weed Management May 14 bull 630 pm Zoom meeting with Dr Bob Durborow from KSU Those interest-ed go to the following site to pre-register httpspencercaukyeducontentvirtual-classroom-registrations Beef Management Webinar Series Registration necessary please send an email to dbullockukyedu with Beef Webinar in the subject line and your name and county in the message You will receive the direct link with a pass-word the morning of each meeting All meeting times are 800pm EDT middot May 12 2020 Approaches to Reclaiming Heavy Use Areas ndash Chris Teutsch Associate Extension Professor middot May 19 2020 Management Consid-erations in the Current Market Environ-ment ndash Gregg Rentfrow and Kenny Burdine Associate Extension Professors middot May 26 2020 Timely Topics on Beef Health ndash Michelle Arnold DVM Associate Professor Please note The Farm Tour scheduled for June 27 2020 has been postponed due to the current health situation

Michelle Simon Boone County Extension Agent for Agriculture Education michellesimonukyedu

Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education laceylaudickukyedu

incubate to a point where they are ready to fruit into mushrooms The length of time depends on what time of year you inoculate and the type of spawn Mushrooms like cool temperatures and dampness During the winter make sure the logs do not sit in full sunlight and are not exposed to prevailing winds If there are long periods without rain snow or other precipitation water the logs they can dry out fairly quickly If they do dry out the shiitake spawn will be killed If there is no shade available cover the stacks loosely with shade cloth The logs must have air circulation so be sure there is enough space under the shade cloth for air to circulate well The information presented is to be used as a general guideline You are dealing with living organisms and it is important to keep newly inoculated logs alive and well over the winter Usually when the spring warmth and rains begin the logs wake up and produce mushrooms Older logs are more resistant to drying and other problems because the organism is working its way deeper into the log and is not so vulnerably close to the bark surface Written by Deborah B Hill Extension Forestry Specialist Contributed by Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education

Department of Agriculture say no The FDA also says you donrsquot need to wash your food containers to prevent COVID-19 infectionrdquo Campbell said the best way for consumers to protect themselves is by thoroughly washing their hands before and after handling food packages ldquoNever try to wash meat in the sink or spray it with chemicals or dip food into a cleaning solutionrdquo he added ldquoCommon household cleaners are not meant to clean our foodrdquo Consumers are concerned about plant closures due to workers at the plants contracting COVID-19 Rentfrow said he and his colleagues from Penn State and The Ohio State University are trying to soothe consumer anxiety about the supply chain ldquoWe want to emphasize that the meat industry is devoted to maintaining the food supplyrdquo Rentfrow said ldquoAlthough some plants have temporarily closed and others have slowed production the meat industry began preparing for these interruptions before they began and Irsquom confident things will get back on track soonrdquo At The Ohio State University Extension meat science specialist Lyda Garcia added that those meat plants that have closed are deep cleaning so they can reopen as soon as possible ldquoThey are going beyond normal cleaning and sanitizingrdquo she said ldquoThey are working with their local and state health departments to get back to normal as soon as it is safe to do so Consumers donrsquot need to panic buy or stock up on meat rather just try to maintain their traditional buying patternsrdquo Overall total meat sales have declined across the United States but retail sales continue to increase Temporary restaurant and food service establishment closures have caused the overall decline ldquoThe industry is working with the USDA-Food Safety and Inspection Service to redistribute meat products previously intended for restaurants and food service to meet retail grocery store needsrdquo Rentfrow said ldquoThey are all working together to make sure the food supply is safe and that consumers are able to get the products they desirerdquo Some meat plants have reduced production while they try to put social distancing and other measures in place to protect their workforce Many are staggering their shifts breaks lunch times and even taking employee temperatures ldquoThey are doing everything they can to keep their workers safe and to ensure a safe product for the consumerrdquo Campbell said ldquoSome plants are going above and beyond and doing overall health assessments for each worker at the beginning of each shift and also requiring them to wear masks gloves and eye protectionrdquo Most plants are continuing to pay ill workers while they recover at home Meat inspection is already mandatory by law Meat inspectors are present in all processing facilities ldquoWe want to help consumers understand that the meat industry as a whole really does hold consumers safety as a top priorityrdquo Rentfrow said ldquoEveryone is doing their best to make sure food is safe and plant employees are well and ready to workrdquo Consumers can do their part by avoiding overbuying ldquoWe can work together to make sure everyone has enoughrdquo Garcia added

Three Good Reasons for Early Castrat ion of Bull Calves These are challenging times market wise and it is easy to dwell on the negative and become complacent in our management But in times like these we really need to explore every avenue to add value to our calves If you watch the weekly market reports you notice that we still have a significant number of intact bull calves being sold Some producers choose to leave bulls intact until weaning to increase weaning weights Bulls will be 5-15 heavier at weaning However chasing pounds in this manner comes at a discount Following are three good reasons to castrate bull calves early in life




















































Thoughts from the Meat Scientists Answer COVID-19- Related...

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Transcript of Thoughts from the Meat Scientists Answer COVID-19- Related...