When it comes to the color of beef in the store or refrigerator, there is more going on than meets the eye.
The University of Arkansas shows us how they are looking to extend the shelf life of beef products, reduce food waste, and boost the bottom line.
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University of Nebraska–Lincoln (UNL) representative Dr. Dirac Twidwell joins us with the latest on woody encroachment conservation efforts in the Great Plains.
API said it stands ready to work with Congress to develop a balanced approach to E15 legislation that promotes fuel choice, supports investment certainty, and contributes to a stable and fair marketplace for American consumers.
In the meantime, Senate Majority Leader John Thune is asking that farmers be allowed to use marketing assistance loans to help stay afloat.
Beef industry groups seem to agree — market-based pricing, not federal intervention, best supports rancher livelihoods and long-term beef supply stability.
Harvest Pace, Logistics, and Input Costs Drive Fall Decisions
Bioethanol is becoming a global standard. For growers, that boom comes as drops in Mississippi River levels and in soybean demand occur in tandem, leaving barge space for corn and wheat.