Practices, methods and technologies used in conservation and management are studied. The laboratory introduces field procedures. The movement of beef, pork, lamb, veal and poultry and their products from the raw product at the producer level through the processing channels to the consumer. Includes markets, by-products, preparation, and consumption. Analysis of problems involved in meeting current and prospective world needs for food and fiber.
Emphasis is on education, production, marketing, credit, organization, and policy.
Suggested for non-agriculture majors. Participation learning experience. Students will work alongside farm employees in developing skills in actual farm operations. One semester hour requires 65 work education hours. A study of weeds, their identification, reproduction, and methods of control.