Agricultural Statistics PDF Download
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Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 540
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Book Description
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 540
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Book Description
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Wheat, Soybeans, and Feed Grains
Publisher:
ISBN:
Category : Soybean industry
Languages : en
Pages : 236
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Book Description
Author: Timothy Hans Hale Thoresen
Publisher: Ohio History and Culture
ISBN: 9781629220765
Category : History
Languages : en
Pages : 0
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Book Description
River, Reaper, Rail: Agriculture and Identity in Ohio's Mad River Valley, 1795-1885 tells the story of farmers and technology in Ohio's Champaign County and its Mad River Valley from the beginnings of white settlement in 1795 through the decades after the Civil War. This is a story of land-hungry migrants who brought a market-oriented farm ethos across the Appalachians into the Ohio Valley. There, they adapted their traditional farm practices to opportunities and big changes brought by the railroad, the mechanization of the harvesting process, and the development of state-sponsored farmer organizations. For a few decades in the middle of the 19th century, this part of America's heartland was the center of the nation geographically, agriculturally, and industrially. With the coming of the Civil War and the nation's further industrialization and westward expansion, the representative centrality of west central Ohio diminished. But the shared conviction that "we are an agricultural people" did not. This book presents their embrace of that view as a process of innovation, adjustment, challenge, and conservative acceptance spanning two or three generations.
Author: Ontario. Ministry of Agriculture, Food and Rural Affairs
Publisher:
ISBN:
Category : Field crops
Languages : en
Pages : 320
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Book Description
This guide is designed to be a reference for detailed information related to the production, pest management, harvest, and storage of the field crops produced in Ontario. Chapter 1 outlines basic crop scouting procedures and the proper initiation of on-farm trials. Chapter 2 discusses various aspects of soil management & fertilizer uses that are common to all field crops in Ontario. The remainder of the guide focusses on each field crop commodity separately, covering such matters as tillage, variety selection, planting, fertility, harvesting, storage, weed control, insect & disease information, and crop problems specific to each commodity. A final chapter focusses on proper grain storage and the control of stored grain insect pests.
Author: Ohio Agricultural Statistics Service
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 176
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Book Description
Author: United States. Agricultural Marketing Service. Grain Division
Publisher:
ISBN:
Category : Grain
Languages : en
Pages : 108
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Book Description
Author: United States. Department of Agriculture. Production and Marketing Administration
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 100
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Book Description
Author: Steve Martinez
Publisher: DIANE Publishing
ISBN: 1437933629
Category : Social Science
Languages : en
Pages : 87
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Book Description
This comprehensive overview of local food systems explores alternative definitions of local food, estimates market size and reach, describes the characteristics of local consumers and producers, and examines early indications of the economic and health impacts of local food systems. Defining ¿local¿ based on marketing arrangements, such as farmers selling directly to consumers at regional farmers¿ markets or to schools, is well recognized. Statistics suggest that local food markets account for a small, but growing, share of U.S. agricultural production. For smaller farms, direct marketing to consumers accounts for a higher percentage of their sales than for larger farms. Charts and tables.
Author: FARMER LEE JONES
Publisher: Penguin
ISBN: 0525541063
Category : Cooking
Languages : en
Pages : 642
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Book Description
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
