• The first, a hands-on forage production tour for horses and livestock, is scheduled for Tuesday, April 30, in Spring Hill, Tenn.
• An organic forage and dairy farm tour is scheduled for Tuesday, May 7, in Philadelphia, Tenn.
Two forage tours have been scheduled in the next few weeks by the University of Tennessee Institute of Agriculture.
The first, a hands-on forage production tour for horses and livestock, is scheduled for Tuesday, April 30, in Spring Hill, Tenn.
An organic forage and dairy farm tour is scheduled for Tuesday, May 7, in Philadelphia, Tenn.
The April 30 tour will be held at the Middle Tennessee AgResearch and Education Center in Spring Hill. It will begin at 4 p.m.
One tour stop will include a look at the on-site horse demonstration featuring continuous and rotational grazing.
The second stop will include a look at some fencing options courtesy of the Tennessee Farmers Co-op.
Spring weed control strategies will be discussed and an in-field demonstration of several herbicides will be featured.
This program is open to the public, but interested parties are encouraged to contact the Maury County Extension Office in advance at 931-375-5301 or the Giles County Extension Office at 931-363-3523.
Supper is included as part of the program.
The May 7 tour is billed as an organic forage and dairy farm tour and is being hosted by the UT Beef and Forage Center at the Skipping Rock Dairy, 16357 Blue Springs Road, Philadelphia.
This tour will begin at 10 a.m. and is scheduled to run until 1:30 p.m. Visitors will see demonstration plots examining three organic forage systems and hear talks on research results on organic forage production systems; incorporating grazing in a dairy operation (not limited to organic dairies); cattle health benefits from incorporating grazing; and reducing feed costs.
A catered lunch will be provided.
This event is also open to the public. To reserve space for the organic forage and dairy farm tour, please call Gary Bates, director of the UT Beef and Forage Center, 865-974-7208. This event is funded in part by an on-farm research grant from USDA-SARE (OS11-057).