RSVP for Annual Fall Chili Supper and Forage Program
By Ricky Thompson

Ricky Thompson

Well, once again we had a record-breaking year with cattle prices higher than I have ever seen them, along with the highest demand for hay.

We were part of the fortunate coastal region to get some rainfall during the hay season. I hate the thought of a disaster (and we have had our share), but those producers north and west in Texas really suffered this year on forages. Wild fires and drought scorched parts of Texas causing producers to pay above normal prices for hay, even to the point of having to sell out their cattle.

With the high cost of production, now is the time to learn best management practices, and how to be effective in raising quality forages. Good quality forage can go a long ways in a beef cattle operation. Whether it’s raising hay or grazing pastures, quality forages can save you money.

The first money to be saved in a forage operation is a weed-free field. Weeds will rob valuable nutrients from your soils and starve your forage plants from good productivity.

This year Shane Colston from Estes Chemical in Tyler will be here to talk about new chemicals on the market, best time for applications and methods of use.

I don’t see a need for me to do hay testing this year. However, I still encourage you to have your hay tested for your personal management.

Feed your highest protein hay to the cattle with calves beside or if you have a spring breeding program. Those cattle need your best forage during the winter seasons. This is a simple form of best management practice. Please contact the Extension office in Jasper for information on how to get your hay tested.

I plan to have our Annual Fall Chili Supper and Forage Program Dec. 19, at the Jasper - Newton Electric Co-op in Kirbyville at 6:30 pm. Registration will begin at 6 p.m. There will be an $8 door charge for the meal and program. Producers with pesticide licenses will receive one hour’s credit. Please call the

Extension Office at 409 384-3721 by Dec. 15, 5 p.m. to pre-register so we have a head count for the meal.