Publications: UK College of Agriculture, Food and Environment

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Baleage: Frequently Asked Questions

3/5/2018 (new)
Authors: Jimmy Henning, Brandon Sears, Ray Smith, Chris Teutsch

Baled silage, or "baleage," is an excellent method for forage harvest, storage, and feed efficiency. This publication focuses on common questions about baleage. Together with AGR-173: Baling Forage Crops for Silage, this information will help producers better understand the production and use of baleage as livestock feed.

Departments: Plant and Soil Sciences
Series: Agronomy (AGR series)
Tags:
Size: 8.79 mb
Pages: 8

PR-759

Kentucky Corn Silage Hybrid Performance Report, 2018

12/18/2018 (new)
Authors: Ricky Arnett, Matthew Campbell, Chad Lee, Linda McClanahan, Nick Roy, Julia Santoro, Will Stallard

The objective of the Silage Corn Hybrid Performance Test is to provide unbiased forage yield and quality data for corn hybrids commonly grown for silage in Kentucky.

Departments: Adair County, Green County, Lincoln County, Mason County, Mercer County, Plant and Soil Sciences
Series: Progress Report (PR series)
Tags: cover and forage crops, crops and plants, farm crops, other crops, research, variety trials
Size: 196 kb
Pages: 4

ID-250

An Introduction to Industrial Hemp and Hemp Agronomy

7/20/2018 (new)
Authors: Rich Mundell, David Williams

Cannabis sativa is a summer annual plant that is strongly photoperiod-sensitive (flowers according to day length/photoperiod; not physiological maturity). It is mostly dioecious in that male and female flowers occur on separate plants (i.e. there are both male plants and female plants). However, there are also several monoecious commercial varieties (male and female flower parts on the same plant). Different plant parts are harvested for specific purposes, and modern day hemp may be produced for one or more purposes. Depending on the harvestable component of interest, (i.e. fiber, grain or cannabinoids) male plants and/or pollen might be vitally necessary or completely unwanted.

Departments: KTRDC, Plant and Soil Sciences
Series: Interdepartmental (ID series)
Tags: crops and plants, farm crops, other crops
Size: 3.17 mb
Pages: 6

CCD-CP-79

Gourmet and Medicinal Mushrooms

12/5/2016 (minor revision)
Authors: Matthew Ernst, Cheryl Kaiser

Commercial growers who have successfully produced shiitake (Lentinula edodes) and/or oyster (Pleurotus spp.) mushrooms may want to consider expanding their operation to include other specialty mushrooms. While considered riskier from the perspectives of production and marketing than shiitake and oyster mushrooms, a number of other exotic and native mushroom species could be successfully cultivated in Kentucky. Four of these potential species are discussed here.

Departments: Agricultural Economics, Plant Pathology
Series: Crop Profiles: Center for Crop Diversification (CCD-CP series)
Tags: crops and plants, farm crops, food crops, other crops
Size: 778 kb
Pages: 6

CCD-CP-83

Truffles and Other Edible Mycorrhizal Mushrooms

12/5/2016 (minor revision)
Authors: Matthew Ernst, Cheryl Kaiser

The most highly prized gourmet mushrooms in the world are edible mycorrhizal fungi. Included in this group are truffles, chanterelles, matsutake, porcini (boletes), and morels. All of these mushrooms have complex life cycles that make them difficult to produce artificially. Despite the risk and challenges, however, many have attempted to cultivate these valuable culinary delicacies. To date, only truffles are currently in widespread commercial production; they will be the main focus of this profile. The artificial production of other fungi in this group will be discussed briefly.

CCD-CP-81

Maple Syrup

8/17/2016 (new)
Authors: Christy Cassady, Matthew Ernst

Maple syrup is made by processing (boiling) tree sap. Sap may be processed from all maple tree species; the highest sugar content usually occurs in sugar maple and black maple sap. Maple sugaring may occur wherever late winter temperatures permit sap collection, ideally when nighttimes are below freezing and daytime highs do not exceed 45F. Kentucky is among the southernmost states for commercial maple syrup production.

Departments: Agricultural Economics, Horticulture
Series: Crop Profiles: Center for Crop Diversification (CCD-CP series)
Tags: crops and plants, farm crops, food crops, other crops
Size: 1.30 mb
Pages: 5

CCD-CP-78

Beekeeping and Honey Production

6/30/2016 (minor revision)
Authors: Matthew Ernst, Cheryl Kaiser

Apiculture, the study and maintenance of honey bees, often begins as a hobby, with beekeepers later expanding their interest into small businesses. A beekeeping enterprise can provide marketable honey and serve as a source of pollinators for nearby cultivated crops.

CCD-CP-82

Shiitake and Oyster Mushrooms

7/3/2014 (minor revision)
Authors: Matthew Ernst, Cheryl Kaiser

Shiitake (Lentinula edodes) and oyster (Pleurotus spp.) mushrooms are specialty mushrooms that are well-suited for small-scale production in Kentucky. Unlike Agaricus types (common button mushroom, portabellas, and criminis), which require large, highly mechanized facilities with environmental controls, shiitake and oyster mushrooms can be log-cultivated outdoors. While growers with access to a woodlot will have a clear advantage in terms of production site and log supply, these mushrooms can also be cultivated in other heavily shaded locations.

CCD-CP-65

Sprouts

10/23/2012 (new)
Authors: Matthew Ernst, Cheryl Kaiser

Sprouts are the germinated seeds of various herbaceous plants, including vegetables, herbs, and field crops. The entire germinated plant (root, shoot, cotyledons, and remnant seed coat) is sold for use mainly in salads and sandwiches. Sprouting is considered a form of food processing, rather than agricultural crop production; as such, it is regulated by the U.S. Food and Drug Administration (FDA).

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