Farmers and ranchers can benefit from new software that’s focused on bookkeeping

The fields are just a small part of the farming equation, as bookkeeping is just as vital. It is why one group created Ambrook, software that allows farmers to focus on more jobs outside the office.

“What enabled us to build was something that kept the simple simple, while making the complex possible. And so we have producers who come to us who really just need to be able to have more time in their day. We’ve cut their bookkeeping by more than half. We build up workflows that are for folks who spend more time in the field than in the office. And so you can do all of your bookkeeping and payments on a mobile app. Which is pretty unusual for bookkeeping software. We see more than 50% of our customers spend the majority of their time on our mobile app. So that’s one piece. So it’s, if you just wanna do tax prep, replace the shoebox of receipts. You take it to your accountant. We have a really great AI receipt capture that makes that really easy to categorize all the way to the folks who are using spreadsheets not as a ledger, but to do complex analysis,” said Mackenzie Burnett.

Burnett tells aginfo.net that this project has been years in the making, and the team worked with a diverse group of farmers.

Related Stories
The USDA’s latest crop forecast for corn and soybean production will impact U.S. producers as well as make an impact on global trade.
Egg prices have been on a roller coaster this year, soaring sky-high and falling back down to Earth in just a few months.
Dr. Tim Boring with the Michigan Department of Agriculture shed light on the current challenges and opportunities impacting farmers across the State in a conversation with RFD-TV’s own Tammi Arender at the NASDA Annual Meeting this week in Wyoming.
RFD-TV had the privilege to speak with Susan Littlefield, Farm Director at KRVN in Lexington, Nebraska, who shared her unique perspective covering the event over the last 25 years in her work as a dedicated broadcasting professional.

LATEST STORIES BY THIS AUTHOR:

It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!