MSU Dairy Unit by: Ashley

While we were at Mississippi State University we visited their dairy unit. The Mississippi State University dairy unit was quite different from the dairy we went to earlier this ag trip. For instance the scale and organization when milking was very different from the larger scale dairy.  While we were at the dairy unit, Mr. Hardin showed us where they keep their cows and their milking parlor. They had two breeds of dairy cows that included Jersey and Holstein. He explained how students would come to help care for the cows here at MSU. That would include milking, feeding, and cleaning what needed at the dairy unit. 

At the Mississippi State University dairy unit they lined the cows up facing away from the middle where they hook up the milking machine. The whole process begins once the cows file into their position, then they would strip, meaning they would milk the cow just a little bit by hand to get them started. After they strip they dip the teat with iodine to kill any bacteria on it and wipe it clean. Then you would hook up the actual milking machine and wait till the cow is done. After the cow is all milked you would dip the teats with iodine one last time. The cows will get milked two times a day typically around three o'clock so that students had time to go to their classes. 

Once all the cows have been milked, the milk was sent to another location to be pasteurized and processed into products such as cheese, ice cream, and drinkable milks.  All these products are then sold in a store on campus. Before we left we visited this store and got some ice cream, it was very yummy. I think it’s interesting to see how products are made from start to finish. And in this case would include where the milk comes from. I really enjoyed seeing what MSU had to offer and I’m so glad we got to see the dairy unit.

MSU Poultry Unit by: Kinley

On day 6 of our tour we visited MSU, or Mississippi State University. We got to learn about plants and dairy, but what stuck out the most to me was the poultry unit. We learned how poultry was processed and essentially where our food comes from. The state of Mississippi has been recognized as the world's largest broiler producer, and egg producer. Poultry is also the #1 agricultural commodity in the United States! 

Our chicken nuggets and buffalo wings first start in an incubator where the eggs are slowly rotated to keep the yolk centered and to prevent the embryo from being squashed between the yolk and the shell. It also prevents the sticking to the membrane. Commercialized farms have been reported to produce at least 1 million eggs per week. The eggs incubate from 20-21 days or three weeks before being moved into a brooder to prepare for hatching. The brooder is kept at  a solid 95 degrees to keep the hatching pullets and cockerels at a consistent temperature. This simulates the warmth of a hen.

Some chicks are vaccinated by a spray which turns them green or pink in color, to identify which chicks have already been vaccinated. Multiple vaccinations can cause possible sickness. There is also another method for vaccinating chicks, before they hatch. A tiny hole is made into the top of the egg. The vaccination is then inserted into the embryo. 

The birds are feather sexed before being put in with other broilers. These birds never reach sexual maturity so there’s not a problem with them being together. The growth rate for broiler chickens is 5-8 weeks. They grow a lot faster than other chickens and they also gain weight faster. 

Once fully grown, they are taken to be processed. They are first stunned with electricity to make sure they are unconscious and cannot feel anything. The birds are bled out and then hung up to be de-feathered. They are placed into a scalder which stays between 130-170 degrees Fahrenheit. This loosens up the feather follicles to allow de-feathering to become an easier process. They are then put into a rotating machine with rubber arms that pull the feathers completely out. By then, the birds are ready to have their feet removed and go off to get processed for consumer requests. 

The process of learning how this works was very interesting. MSU uses the processor mostly for educational purposes. I think it’s very important to know where our food comes from and hopefully you will too!

A Parent Perspective by: Natalee's Mom

 My daughter has officially been gone a week on the Summer Ag Tour. I’m taking a break from crying to discuss my experience. I’m only joking. I did cry when she left, and I’ve gotten a little emotional a couple of times during phone calls, but that is only because I’ve never spent this much time away from her before.

As parents, I believe it’s very hard to find a balance of holding on and letting go, which is what these teenage years are all about. I am thankful for this awesome opportunity the Summer Ag Tour gives us. It allows us to give our kids some freedom from us parents while also knowing they are being guided and cared for by trustworthy teachers. I really couldn’t ask for a better scenario.

The trip itself has been great so far. We have a family group chat with myself, my husband and both of our girls. Throughout the day, Natalee sends pictures and videos. She tells us about the cool things she is seeing and experiencing. It almost feels like we’re on the trip with her. When she has the opportunity she calls and just hearing the excitement in her voice makes all of us happy.

My least favorite part of the trip so far would have to be receiving a text from Nat telling us how great the visit to Mississippi State University was and how she wants to be a bull dog in a few years. Her being gone for 10 days is enough of an adjustment, not sure how I will feel if she really does decide to go 10 hours away for college. At least I have a few more years to get her excited about some Florida schools. :)

My favorite part of the trip so far is just knowing how passionate she is about Agriculture, and feeling that through her calls and texts. She is seeing and experiencing so many different aspects of possible future careers and that kind of up close and personal insight is so valuable.

She says when she gets home she’s going to make a power point to show us all of the pictures and teach us about all of the things she’s learned. Let me tell you I can’t wait for that, and I can’t wait to give her a huge hug (even though she’s not a hugger). Maybe next year I’ll chaperone ;)

Pontotoc Sweet Potatoes by Kieran

 

Good day everyone and welcome back,

 This is day 5 of the 2022 Riverview High School FFA agriculture tour of the southern states of North Florida, Alabama, Georgia, and Mississippi. Our only and last stop for day 5 was the Mississippi State University (MSU) Pontotoc Experiment Station in Pontotoc, MS. This station does a lot of things. They mostly grow sweet potatoes, corn, soybeans, cotton, conduct research, and collect data. The person who gave us this spectacular tour was Mr. Lorin Harvey. The position he told us that he considers to have is a “sweet potato specialist”. When he tells you he’s a sweet potato specialist, he isn’t wrong.

 We’re going to take it up a notch this time. Let's do farm to table 2.0 this time, shall we. First the sweet potatoes are planted in the middle of May. Sweet potatoes are planted by a transplanter. The transplanter is towed by a tractor and plants the leaves with the stems on into the ground. Someone sits in each chair of the transplanter to put the stems in the slots as the tractor is moving. The slots guide the stems into the ground. Now, the potatoes need some time to grow.

 While we wait for them to grow, let’s talk about the scientific research MSU does. MSU collects different samples of sweet potato stems from the field and greenhouses and tests them for various viruses. Another thing that has been successful as far as growing sweet potatoes in the greenhouse is biosecurity. Biosecurity is important because it can prevent invasive bugs from coming into the greenhouses and killing the plants. The way biosecurity works is by using a double door entrance and water bathing your shoes before entering. Aphids and whiteflies are the most common insects to cause virus transfers for sweet potatoes. This program does this research throughout the year.

It’s now August, the time of harvesting for Mississippi sweet potatoes. The sweet potatoes are harvested through a machine also towed by a tractor. The sweet potatoes come on the conveyer belt once picked from the ground. As they come up on the belt, there are people who pick up the potatoes and put them in the boxes. After they’re in the box, they go to a temperature-controlled room to be graded by the USDA standards for size and texture of each potato.  After they’re graded, they’re shipped off to a warehouse and then to your local grocery store. Make sure to bake that sweet goodness when you have an opportunity. You're missing out if you don’t.

 Before I check out here, I want to state some fun facts, 

1. Sweet potatoes can range from a variety of colors. Such as orange, bright purple, neon pink, and a dark yellow. Orange sweet potatoes are the most common potatoes for the market.
2. 85% of sweet potatoes come from Mississippi.
3. Sweet potatoes need a temperature higher than 45 degrees Fahrenheit. Frost can also kill sweet potatoes.
4. 33,000 acres of sweet potatoes are grown in Mississippi.
5. Did you know that Vardimon, Mississippi is the sweet potato capital of the world?

  

After the sweet potatoes are harvested they are sorted for size and quality. This machine is very similar to the one we saw at the clam farm.

Being a research facility, they propagate new varieties of sweet potatoes using a process called tissue culture. 

This is Kieran checking out from the Ag Tour 2022 blog and I’ll see you in the next ag tour blog.