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									                                        MARKETING MATTERS
                                                 Office of Agriculture Marketing and Product Promotion
  Kentucky                                                    100 Fair Oaks Lane, 5th Floor
  Department                                            Frankfort, KY 40601 Phone 502-564-4983
  of Agriculture                                                     www.kyagr.com
  A Consumer               Volume No. 9 Issue No. 2            Released May 22, 2008        Published Quarterly
  Protection And
  Service Agency
                                                   Living A Legacy
By Bill Holleran                                                                                Hardin sees a trend in customers
Marketing Matters Editor                                                                    buying locally this season with the high
                                                                                            cost of gasoline. So this year most of
                                                                                            their advertising will target local cus-
    K.C. Hardin, along with his wife,                                                       tomers. Hardin said people are also en-
Pauline, and daughter, Jennifer, have                                                       joying their gardens more and want a
kept a family business thriving in                                                          good foundation of plants to build on.
South Shore, Kentucky in Greenup                                                            “We are fortunate here to have staff like
County.                                                                                     John Miller and Dianne Lybrook, who
    This year will mark the Hardin fam-                                                     have worked for us for 20 years. They
ily’s 90th year in the greenhouse busi-                                                     really know plants and how our business
ness, which was started in 1918 by                                                          works. They are a great resource to an-
                                              K.C. Hardin is well known in South            swer our customers’ technical questions.
K.C.’s grandfather, W.F. Hardin. His          Shore, Ky., for his geraniums.
grandfather used gas and radiant heat to                                                    A business is just as successful as the
keep the greenhouses warm through the                                                       people working for you. Everyone here
winter months since natural gas was              Today the Hardins’ hospitality keeps       works as a team,” Hardin said.
cheap back then. W.F. Hardin intro-           their business thriving. The greenhouses          Although farmers are facing many
duced Kentucky 31 fescue to the region        are very clean and organized and reflect      challenges these days with increasing
during the 1940s. He raised and pro-          the Hardins’ commitment to quality.           fuel, labor, and fertilizer costs, Hardin is
duced fescue seed that was cleaned and        They offer bedding and vegetable plants       optimistic that young farmers will have
sold out of the old seed house that’s still   seasonally and target Derby and               a future in agriculture. His advice is to
on the property. K.C.’s father took over      Mother’s Day holidays to kick off their       have discipline and keep everything in
the greenhouse business in the ‘50s, and      season.                                       order and to get your head on straight by
at his father’s passing in 1976, the torch       K.C. believes in treating customers        developing good habits. “You must be
was passed to K.C., who continues to          right. “We’re working for our custom-         able to run a tight budget and keep de-
live out the legacy of his forefathers.       ers, and we want them to be successful        tailed records so nothing is left to guess-
    K.C has been involved with the fam-       with the plants they buy from us,” he         work,” he said. “People just getting
ily farm since he was a boy. “Back then       said. “You can have a customer 20 years       started in agriculture need to do their
we were famous in this area for our           and lose them in 20 seconds. Repeat           homework, test the water and start out
‘Hardin Honey Rock’ melons,” he said.         business is a high priority for us and an     small. Crawl before you walk, and walk
“Granddad owned hundreds of acres and         honor. We believe you should be able to       before you run, then build on your suc-
raised hay and had a large truck garden.      back up what you tell your customers,         cess. Be positive and don’t get discour-
He had 7-8 tenant houses on the prop-         and your word and handshake is your           aged. There’s often light at the end of
erty and had as many as 40 people that        bond.”                                        the tunnel.”
worked for him.                                  Hardin feels that his customers are            Hardin also makes sure to break cy-
    “He had a lot of foresight and always     his boss and it’s his job to listen to them   cles in his greenhouse by thoroughly
wanted to know about tomorrow and             and serve their needs. “Our repeat busi-      cleaning them out at the end of the sea-
was always looking toward the future.         ness is great because there is a customer     son so there is no chance problems
My dad was the same way. We had a lot         reunion here each spring that we all look     could develop from plants that are car-
of field days here when I was a kid and       forward to,” he said. “We also believe        ried over. He is very meticulous about
we had cookouts and served people             that whether you buy anything or not          having a clean environment and healthy
good country meals. Everyone sat on           you should receive the same treatment         plants.
straw bales, and even the bankers from        and positive experience.”                         For more information about K.C.
town would come out in their suits to                                                       Greenhouse and Garden Center call
enjoy the field days.”                                                                           (606) 932-4238.
                                              Printed with state funds on recycled paper
Competitions, Festivals Showcase Top Kentucky Wines
Staff Report                                      taste some great Kentucky Proud wines.”         ment of Agriculture, the University of Ken-
                                                                                                  tucky and the Kentucky Grape and Wine
                                Kentucky wines The schedule of events includes:                   Council are working together to expand the
                            will be put to the                                                    industry and make the Commonwealth a pro-
                            test by experts and                                                   ducer of great wine.”
                            casual enthusiasts • Bardstown – Kentucky Wine Fest Com-                  For more information on Kentucky’s
                            alike in four up-        petition, April 19, and Bardstown Ro-        growing grape and wine industry visit www.
                            coming competi-          tary’s Wine & Cheese Tasting, May 31         Kentuckywine.com or contact KDA’s grape
                            tions and four fes-                                                   and wine marketing specialist, Stacia Alford,
                                                • Highland Heights – Northern Kentucky
                            tivals.                                                               at stacia.alford@ky.gov or (502) 564-4983.
                                                    Commercial Wine Competition, May
                                Events are set      10, and Northern Kentucky Wine Fest,
                            for Nicholasville,       June 7
                            Bardstown, High-
                                                • Danville – Central Kentucky WineFest
                            land Heights and
                                                    Competition, May 17, and Central
                            Danville. Each site
                                                    Kentucky WineFest, June 13
                            will host a compe-
tition of Kentucky wines with a festival to • Louisville – Kentucky State Fair
follow about a month later. The Kentucky           Commercial Wine Competition, Aug. 10.
State Fair will hold its first commercial wine                                                    Will Sheep and Goat Market
competition in August.                                                                            Prices Stay High?
                                                   Seven Kentucky wines brought 20 medals
    “Kentucky’s wine industry is growing in home in February from the Florida State Fair
quantity and quality,” Agriculture Commis- International Wine and Grape Juice Competi-            By Tess Caudill
sioner Richie Farmer said. “A generation tion, which attracted more than 1,600 entries
ago, Kentucky had no wineries; now we have from 36 states and 10 foreign countries.                   With all the troubles these days in the
47. Some of our wineries are good enough to                                                       livestock industry, it’s hard to get very ex-
compete with the biggest and best winemak-         “The growth of our wine industry is gen-       cited about raising and selling livestock. For
ers in the world. These competitions will       erating economic activity in our rural com-       most industries the dropping market prices
give our winemakers a chance to measure munities,” Commissioner Farmer said. “It’s                coupled with the ever-rising cost of feed just
themselves against their peers, and the festi- also creating demand for grapes, which helps       hasn’t left much room for profit. There is one
vals will provide visitors the opportunity to Kentucky farmers. The Kentucky Depart-              bright spot in the industry, however, but you
                                                                                                  have to look down to find it—down to sheep
                                                                                                  and goat level.
Kentucky National Dairy Show Highlights                                                               Market goats in the 45- to 60-pound range
                                                                                                  have been bringing around $1.50 per pound,
By Katherine Wheatley                                                                             and market lambs over 100 pounds
                                                                                                  are still fetching upwards of $1.20 per pound
    Exhibitors sold 229 lots for $671,950 at                                                      around the country. Fortunately for sheep and
the 2008 Kentucky National Dairy Shows                                                            goat producers, these kinds of prices can help
and Sales April 3-4 at the Kentucky Exposi-                                                       compensate for some of the higher inputs all
tion Center in Louisville.                                                                        livestock producers are facing. The question
    The top-selling female, consigned by                                                          is: How long will it last?
Wayne Sliker of St. Paris, Ohio, sold in the                                                          Typically sheep and goat prices are al-
Brown Swiss sale for $13,100. Chris Durbin                                                        ways higher in the winter and spring. The
of Leitchfield, Ky., purchased the sale-topper.                                                   unfortunate news is they almost always drop
The Ayrshire, Guernsey, Holstein and Jersey                                                       in the summer. Sometimes this drop can be
breeds also were represented.                                                                     quick and very significant with past markets
    In conjunction with the Kentucky National                                                     dropping as much as 30 to 40 cents in a
Dairy Show and Sale, the fourth annual Ken-                                                       week’s time. But this year has been a little
tucky Kow-A-Rama featured 228 entries rep-                                                        different. With the drought in the Southeast
resenting the Ayrshire, Brown Swiss, Guern-                                                       and the rains in Texas, the market pattern has
sey, Holstein, Jersey, Red and White, and                                                         been a little off all year. It seemed to take
Milking Shorthorn breeds. Ben and Kirby           Congratulations to all consignors, purchasers   forever for prices to rebound this winter.
Sparrow of Owenton, Ky., exhibiting in the        and exhibitors at the 2008 Kentucky National    Plus, a tremendous number of ewes and does
Brown Swiss show, took home Supreme Jun-          Dairy Show and Sale and the Kentucky Kow-       were culled this fall as producers faced the
ior Champion of the Youth Show and the            A-Rama Spring Show. For more information,       winter with little or no hay supply. Hope-
Open Show. Supreme Grand Champion of              contact Katherine Wheatley at the Kentucky      fully, somehow this will all add up to sheep
the Youth Show came out of the Jersey show        Department of Agriculture at (502) 564-4983.    and goat prices staying stronger longer into
and was exhibited by Ben Sauder of Tremont,                                                       the summer, and our sheep and goat indus-
Ill. Supreme Grand Champion of the Open                                                           tries will continue to be profitable ones for
Show also came out of the Jersey show and                                                         farmers.
was exhibited by Dick Miller of Osgood, Ind.
A Perspective On Organic Agriculture Production
Michael Fitzgerald                               grow plants and animals. They work to im-         ues to grow.
KDA Certified Organic                            prove the soil structure and its moisture-            If you’re interested in becoming one of the
Program Coordinator                              holding capacity, thus improving the soil         growing list of farmers who want to help
                                                 food web, which increases plant health.           meet this demand, call Michael Fitzgerald at
   For some the jury may still be out on the        In organic farming insects and other pests     (502) 564-0290 ext. 230 and find out how to
effects of chemical fertilizer on our plants,    are managed through preventative methods          get started. Your land must be free of any
growth stimulants, and antibiotics use in meat   such as crop rotation and planting pest-          prohibited substances such as chemical fertil-
production or pesticides that are applied to     deterrent species of plants. Genetically modi-    izer and pesticides for a period of at least
our crops. Others have seen proof enough to      fied or bioengineered strains of plants are       three years. Why not start transitioning some
grow and eat organic foods.                      prohibited in organic production.                 or all of your farm today? The application to
    Organic food is produced using biological       Organic farming is more time consuming,        have your farm certified with the Kentucky
methods of fertilization and insect control      but organically produced products bring a         Department of Agriculture as “Certified Or-
instead of chemically formulated fertilizer      premium price back to the farmer. The por-        ganic” includes a fee of $125, and this in-
and pesticides. It’s a whole different system    tion of American farms that produced organic      cludes the general farm or livestock inspec-
of farming, much as our forefathers farmed       crops and livestock once was miniscule, but       tion that is required by USDA, which estab-
years ago.                                       there has been a huge increase in sales in just   lishes organic rules and regulations. For more
    Organic farmers have proven that they        the last few years. Why? The consumer is          information on Kentucky’s Organic program
can be successful using organic production       asking for it. Kentucky has been no exception     and links to USDA, which regulates the na-
methods. Organic materials including animal      to this growth trend. Organic farming is the      tional program, visit our organic program
manure, compost, grass clippings, cover          fastest-growing agricultural segment in the       Web site at http://www.kyagr.com/marketing/
crops, and other practices improve the soil      nation. The number of Kentucky producer           plantmktg/organic/index.htm
structure and nourish the soil biology, which    applications is up nearly 300 percent in just
nourishes the plants and in turn nourishes us.   one year. Present demand for organic food
    Organic farmers seek to do more than just    exceeds the supply, and this demand contin-

Staff Report                                     featured Kentucky Proud seafood to each                     Save the Date
                                                     To enter, competitors must fax com-               The first-ever Kentucky Direct
   Kentucky chefs will test their skills at
                                                 pleted entry documents to the Kentucky             Marketing Conference hosted by the
preparing Kentucky Proud seafood at the
                                                 Department of Agriculture at (502) 564-            Kentucky Department of Agriculture
third annual Great Kentucky Seafood
                                                 0303 by May 23. A $100 entry fee must              will be held November 13-14.
Cook Off June 9 at Jefferson Community
                                                 be written to the Kentucky Aquaculture                Seminars will be facilitated by the
and Technical College in Louisville.
                                                 Association and submitted by May 30.               KDA and will focus on helping pro-
    The winner will represent Kentucky at
                                                 Competitors must submit three recipes              ducers find ways to increase market
the Great American Seafood Cook Off in
                                                 and digital photos of the dish, the chef           share, improve product quality, and
New Orleans this summer.
                                                 and the chef’s restaurant. The photos will         grow their customer base. Tentative
    “Kentucky is known for its great food,
                                                 be featured in the 2008 Kentucky Aqua-             topics include farmers’ markets, Inter-
including delicious seafood dishes,” Agri-
                                                 culture Cook Booklet. They must be e-              net marketing, the Good Agricultural
culture Commissioner Richie Farmer
                                                 mailed to Angela Caporelli, the Kentucky           Practices program, and community
said. “The Great Kentucky Seafood Cook
                                                 Department of Agriculture’s aquaculture            supported agriculture or CSAs. The
Off has become a much-anticipated event
                                                 marketing specialist, at angela.                   keynote speakers will hold nationally
for showcasing the best of Kentucky’s
                                                 caporelli@ky.gov.                                  recognized credentials. Save the
seafood cuisine. It also produces dishes
                                                     Recipes for the cook off will be pub-          date—more information will follow in
that most people can cook for their fami-
                                                 lished for distribution at the Kentucky            the August issue of Marketing Matters
                                                 State Fair and posted on the Kentucky              and on http://www.kyagr.com/
    Competitors will prepare seafood
                                                 Department of Agriculture’s Web site,              marketing/plantmktg/index.htm.
dishes within one hour. Entries should be
consumer-friendly and easy for the at-           www.kyagr.com.
home chef to prepare. Dishes will be                 For complete instructions, go to www.
judged on taste, execution of skills and         kyagr.com/seafood.htm. This year’s
presentation, and ease of preparation util-      sponsors include the Kentucky Aquacul-
izing Kentucky-grown aquaculture prod-           ture Association, Kentucky State Univer-
ucts. The Kentucky Department of Agri-           sity, and Jefferson Community and Tech-
culture and the Kentucky Aquaculture             nical College.
Association will supply the chef’s chosen
 Commercial Hog Producers Thinking Green
 By Warren Beeler                                                to be finished. This process will take liq-
 Director of Value-Added Animal Production                       uid manure that is 75-80 percent water
                                                                 and turn it into dry, high-nutrient fertil-
     A research project on a family hog                          izer that is easy to transport. Because of
 farm in Daviess County may change the                           its added value, organic fertilizer may be
 way manure is utilized – and address a                          better sold in 50-pound units for use in
 longstanding perception problem with                            flower beds and greenhouses rather than
 large production units.                                         in bulk for use on cropland.
     Father-and-son producers Jerry and                              Swine production units have vastly
 J.W. O’Bryan are building a 4,000-head                          increased in size over the past 20 years
 feeding unit that will attempt to compost                       due in large part to economics of pro-
 the manure. The four-room unit includes                         duction and advantages in marketing.           The O’Bryans’ new composting machine
 a deep pit style building unit with the bot-                    The O’Bryan operation is the largest           mixes hog manure with wood chips to create
 tom of the pit sitting on top of the ground.                    swine producer based in Kentucky with          an environmentally-friendly fertilizer.
 A layer of sawdust or some other carbon                         approximately 4,500 sows. As units
 source will be applied to the floor of the                      have gotten larger the disposal of ma-
 pit, which can be heated from a hot water                       nure has become a major problem and a          ers hope the process will limit odor, cap-
 system in the floor. Compost will be                            real perception issue for the industry. Ris-   ture all nutrients produced and continue
 stirred with a special machine as needed.                       ing fertilizer prices have enhanced the        to improve the pigs’ comfort and health.
     For compost to be “Organic,” produc-                        value of animal waste as a fertilizer, but a   The dry, easily transportable fertilizer po-
 ers using a windrow system must main-                           limited amount of land is available for        tentially opens new markets for the com-
 tain the composting materials at a tem-                         fertilization, and transporting liquid ma-     posted product.
 perature between 131 F and 170 F for 15                         nure longer distances to reach more land           This large-scale composting research
 days, during which time, the materials                          creates added expense. Composting ma-          trial, if successful, would allow the large
 must be turned a minimum of five times.                         nure into dry fertilizer addresses the         confinement producer to utilize all ma-
 Producers using an in-vessel or static aer-                     transportation problem.                        nure produced and become a greener,
 ated pile system must maintain the com-                             Dr. Richard Coffey and Dr. Doug            more environmentally friendly neighbor.
 posting materials at a temperature be-                          Overhults with the University of Ken-          The success of this project could well
 tween 131 F and 170 F for 3 days. The                           tucky are conducting the research, and the     change the way swine buildings are con-
 compost will be removed and placed in a                         Kentucky Agricultural Development              structed and perceived.
 compost building away from the hog unit                         Board is funding the study. The research-

Department of
A Consumer Protection and Service Agency
Richie Farmer, Commissioner
Bill Holleran, Newsletter Editor
100 Fair Oaks Lane, 5th Floor Frankfort, KY 40601                                              «First Name» «Last Name»
Phone: (502) 564-4983 Fax: (502) 564–0854
visit www.kyagr.com                                                                            «Organization»
                                                                                               «Address 1»
The Department of Agriculture does not discriminate on the basis of
race, color, national origin, sex, religion, age or disability in employ-                      «Address 2»
ment or the provision of services. Reasonable accommodations for                               «City» «State» «Zip»
disabilities are provided upon request. Printed with state funds.

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