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 email@example.com 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- COOK OFF WILL DETERMINE KENTUCKY’S SEAFOOD CHAMP Staff Report featured Kentucky Proud seafood to each Save the Date competitor. 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 firstname.lastname@example.org. 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 lies.” 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- Kentucky Department of Agriculture 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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