“The food we eat…the natural beauty we enjoy, the clothes we wear, if you’re wearing cotton, that’s agriculture, the lumber for your homes, and the fuel for our cars pretty soon, a reminder to them not to be shy about proclaiming that to people.” (19:09)
Dr. Elsa Murano is vice-chancellor of agriculture for the Texas A&M system.
“They’re here to learn, even more than they already know, from our scientists, from our communicators, our extension specialists, our researchers, about the latest and greatest research in cattle production.”
This is the 52nd year the beef short course has been offered, and 20 years ago, when attendance began to lag, dr. Larry Boleman re-invented the program.
“It’s our goal on an annual basis to be able to bring the new technologies, new information, all the regulatory problems that might be adjusting itself within the system, looking at exports, all those factors that have to do with the economic production of beef cattle, and hence, the food production.”
And for any businessman to stay in business, he has to make a profit.
“We’re always seeking profitability. We’re always seeking raising the right kind and high quality type of product, a safe, healthy, wholesome product, and try to make our producers recognize that they’re actually raising food for our consumers throughout the nation, and throughout the world as well.”
Of the 14 to 1500 in attendance, 40% are usually new attendees.
“Even though I need new information, we have new people that need old information, so it’s a vicious cycle that we continually chase, and for every year we keep that kind of balance into our program.”
Beef production obviously involves a little more than selling your annual calf crop. I’m Joe Brown, tracing the journey our food makes from the farm and ranch to our tables, From the Ground Up.