Ag Secretary Brooke Rollins visited the Texas A&M Beef Center this week, where she gave a briefing on surveillance and strategies to prevent New World Screwworm in American livestock.
She says tackling the issue is imperative, and the road ahead will be a long one.
“There is no doubt that the potential devastating consequences of not getting this under control, I think, are beyond what many of us can even imagine, because it was really our grandfathers and grandfathers of all of these cattle ranchers that are standing behind me. They are the ones who had the institutional knowledge that knew how to battle this 40, 50, 60 years ago. So we have a whole new generation now of cattle raisers and veterinarians and others that haven’t really had to lean into this in our lifetime. So we’ve got a lot of work to do.”
Buck Wehrbein, president of the National Cattlemen’s Beef Association and a cattle feeder, stressed the importance of keeping international protocols in place.
“I was in Washington last week, and we went to the Mexican Embassy, and in no uncertain and very strenuous terms, impressed upon them the importance of their doing their part. We’re all working on this together. The Panamanians are working on it, they’re working on it, and we’re working on it. The Mexican government did a great job on the border and getting protocols in place where we could start crossing cattle again, which they’re a big part of our program in the United States, and being short on cattle, we need them actually. So, they did a really good job with that, but they need to continue that with, as I said, these planes landing and allowing that process to go. It will work, and we know what to do, they just need to let it happen.”
New World Screwworm has been eradicated in the U.S. since the 1970s.
The FAO Food Price Index for October 2023 is out. Where do global food prices stand, and which categories saw the largest gains?
November 03, 2023 01:42 PM
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Falling feed costs and strong demand for butter could be good news for dairy farmers looking to get their finances back on track.
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Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
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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.
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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.”
October 24, 2023 11:32 AM
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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!
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How does a robot milk a cow?
October 18, 2023 09:00 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
October 17, 2023 01:55 PM
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Today’s blog post by RFD-TV Agri-Legal Expert Roger McEowen takes a look at the “preferential payment rule,” a unique bankruptcy provision that can come as a suprise to farmers in financial distress.
October 13, 2023 10:54 AM
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