Canning has been around for more than two centuries, first developed in France to save food. Today, some Georgia ag teachers are using the practice and their expertise to preserve that tradition.
A 2004 study funded by the USDA shows that around 22% of Americans still do “canning” regularly. Most of those folks were between 35 and 64 years old.
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Shrimpers and dock operators are facing higher fuel costs and weak prices as the fall season approaches.
Sam Walton says his family’s approach continues to evolve with each growing season.
Industry leaders say domestic shrimp still has a place in the marketplace despite cheaper imports.
Input costs, labor shortages and trade concerns topped the discussion during a farm roundtable.
