After two decades of participants from 22 states and two countries, the Georgia Master Beekeeper Program has just welcomed its 1,000th participant.

As the face of the American farmer changes, so do some of the methodologies, technologies and results. This is no different for the young ranchers trying to get started in the business or starting new roots away from the family farm. The reality is that many of us have jobs and homes away from the farm and run cattle on land that we don’t see every day, sometimes only once a week if we’re lucky. Considering this situation I understand why, after talking about the benefits of managed grazing, I often get the long looks that say, “That sounds good but it won’t work for me.”

University of Georgia entomologists are seeking citizen help to document the presence of the sculptured resin bee — also known as the giant resin bee — an invasive bee that could threaten the native carpenter bee population.

Professional and amateur beekeepers alike are invited to register for the 29th Young Harris College/University of Georgia Beekeeping Institute to be held virtually on May 13 and 14.

The University of Georgia is hosting an inaugural Georgia Precision Poultry Farming Conference virtually on May 4, 2021.

Fifty-two youth participated in the Georgia 4-H State Livestock Judging Contest on March 20, 2021, at the Newton County Agriculture Center in Covington, Georgia.

With increasing global temperatures, dairy cattle face heat stress more frequently throughout the year than in the past. Thanks to cooling technology, dairy cattle can enjoy a better quality of life, but farmers and consumers may wonder if cattle comfort results in more milk.

Chicken is one of the most widely eaten proteins in the world. The poultry industry contributes more than $41.8 billion to Georgia’s economy each year. The U.S. alone consumes 8 billion chickens per year and approximately 250 eggs per capita. With the help of modern breeding techniques, there has been a drastic increase in meat yield and egg production to help meet this high demand.

The University of Georgia Department of Food Science and Technology’s Kevin Mis Solval and his team of researchers have secured a nearly half-million dollar grant from the U.S. Department of Agriculture National Institute of Food and Agriculture to aid in creating safe food ingredients from cannonball jellyfish.