Missouri accepting grant applications for two ag initiatives

Nov 27, 2015

Grants will be awarded to help improve beef industry and youth organizations

The Missouri Department of Agriculture is offering grants to people in the state who want to improve agricultural youth organizations and the state’s successful beef industry.

4-H and FFA chapters in Missouri are encouraged to apply for Building Our American Communities grants, which can be used to help improve facilities and the community as a whole.

“The young men and women involved in agriculture are building the future of our industry and our state,” said Director of Agriculture Richard Fordyce. “This program provides them with needed resources to continue to enhance the communities in which they live, all while teaching them the value of giving back and allowing them to connect with their community.”

Awarded grants can be worth up to $500 and there could be as many as 12 grants awarded to 4-H chapters worth $500. FFA chapters in Missouri could also receive as many as 12 grants worth $500 each.

4-H and FFA chapters in Missouri interested in applying for grants need to submit the application by Tuesday, December 1^st.

Those interested in improving Missouri’s beef cattle industry can apply for their own set of grants.

Director of Agriculture Richard Fordyce said that while the state is 3^rd in the United States in cow and calf inventory, retaining the calves’ value after they are weaned is an area that needs improvement.

“These grants will incentivize research projects that will enhance our beef cattle industry and allow our state to capture additional economic value,” he said.

Grants can be used for covered feeding facilities, research, fescue tolerance and other innovative solutions.

Applications must be submitted by Monday, December 7^th by 5:00pm.

Join the conversation and tell us if you’re considering applying for any of the grants. How would you use the grants to improve the community or Missouri’s beef industry?

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.