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Show n tFroduce Fork -- Utah swine growers are learning that the pigs that produce the biggest amount of lean cuts that consumers want on their trebles should rate high priority. A barrow evaluation program conducted at Utah State University the last two years has given producers an idea of the traits they should look for as they buy new boars to their change breeding program. W. Craig Burrell, Utah State Unviersity Extension livestock specialists in Provo, noted that some producers pigs receiving the same feed and care as other pigs on test grew better and put on less fat compared to the amount of lean meat. Those were the long, upstanding type pigs that produced lots of meat in the four primal cuts: ham, loin, Boston butt, and picnic. The short, stocky type pigs stopped growing too soon and put on too much fat, a poor deal because lard is a cheap product today. If you are considering going into producing pork, the specialists advise that you aim to select the preferred type of hogs. To make hog production a pelasing experience, first consider the following: (1) location as it affects nearby people and environment and as it is affected by weather, transportation, and other on influences energy requirements; (2) access to (3) type of markets; facilities (4) needed; in resources available terms of capital, labor and feed sources; (5) your own knowledge and management abilities; (6) available information; and (7) the desires and goals of both yourself and your family members. Whether you go into swine as a business or as a side interest, Burrell points out that your boys and girls can be involved and given valuable experience through or FFA swine project. a Pigs make one of the better for learning projects exand responsibility periencing the joy of working with animals. 4--H Changing role of cow ... Front family animal to a food factory An Iowa State University professor of dairy science says the role of the dairy cow has changed from being a family animal to being a food Fred Foreman says the concept of the family cow developed during the early days of our countrys history. Starting with the Jamestown settlement in 1611. the early settlers of the United States found that the dairy cow was an important and necessary sustainer of life. As the settlers pushed west, the dairy cow went along to ensure an adequate supply of milk. The surplus was made into cheese or butter. Often, extra milk or dairy products were sold to close neighbors. What wasnt used in this way was fed to pets, pigs and chickens. With the development of towns and cities, it became impossible for every family to keep a cow. Farmers began to specialize to meet the growing demand for farm products, and the term dairy farmer" became part of the language. help. ploy During the latter part of the 19th century, processing plants which specialized in producing various products appeared on the scene. Transportation and refrigeranon-fami- milk-base- ted into fewer numbers of production sites which are capable of higher output. Dairy plants draw milk from farms ranging in size from 20 to 10.000 cows. d tion improved, enabling the processors to ship milk and other food products greater distances. Chemists and engineers cooperated to develop processes which would break milk down into its nutritional components, and which would process milk into new food products. This continues at an accelerated pace today." said Foreman. "The dairy industry today is far different than the system of family cows 100 years ago," he said. The cow has always been a food factory that converts plant and mineral products into easily digested, highly nutritious foods for human consumption. However, she is no longer part of the family. No longer must the cow be within a few hours of the consumer. nor must the product be consumed within hours of production to avoid loss of quality. A Renewable Natural Resource Utah's sheep industry, ovar tha past dacada, has been declining but tha past two years tha shaap industries inventory in Utah has had a turn around. In 1980 there was a 4 percent increase and in 1981 a 6 percent increase in sheep numbers. Utah's sheep industry is one of the few industries that sends a finished red meat product to market off the range. Approximately 70 of Utah's lambs go to market as fat lambs each fall. The sheep industry is using a renewable resource that could not be otherwise utilized effectively to bring food and fiber to the consumer and yet support Utah and its communities in growth and development. UTAH WOOL GROWERS 18 West 100 Seeth Suite 000 Sett labs Oty, ldi 04101 Just as in most industries, dairying has become concentra- - 359-39- 72 Dairying was still a family operation, and this continues today in most areas, even though herd size has greatly increased and many dairy producers em- - Will the real dairy pmduiicf please stand On International Tractors Until April 30 What's real? Whats hnitatkm? Sometimes it's hard to tell at a glance. But-thnew REAL Seal makes ittlear. Look for the "REAL" Seal on packages when you're . looking for real dairy predicts. Interest Waiver on Select International Implements i Only genuine dairy products that meet federal standards for real dairy foods can be certified by American Oaby Association V display tty Seal And that's important Because there's no subaOtUStfar the fresh. datdous tabs you ! behind the fEALeal " , ComeMakeYqurBestDeal - 0d J6t. HI- mm js &.j:fr.f0- '01 teas . t.; '. -- ri.'- i , f .- - ' k .'If .. - t. ... j, ; i. . - : . - e .V. S " |