Hay and Grain Crops
In Kentucky, there are quite a few forage and grain crops that grow well. Soy, wheat, and corn are important foods for humans and animals, and their by-products are used in many products we use every day. Hay is an important forage for animals that uses more acreage than any other crop in Kentucky! A few minor grains like chia, sorghum, and oats round out the state’s versatile forage and grain production.
Glossary of Terms:
- Crop rotation - The practice of growing different crops in the same area in a sequence that helps the plants grow strong.
- Pollination - Moving pollen to different parts of the flower to help the flower reproduce. Bees and birds help pollinate plants.
- Mill - A building where workers and machines grind grain into flour.
- Miller - Someone who works in a mill.
- Enrichment - Adding vitamins or minerals to food to make them even more healthy for humans to eat.
- Irrigation - A process farmers use to get water to plants in the field.
- Combine - A special piece of equipment that drives through corn fields and pick up the corn.
- Cover crop - Vegetation planted specifically to “rest” a field, replenish soil nutrients, and prevent soil erosion and compaction. Cover crops are not consumed by humans, but may be planted in succession with food crops for humans or other animals.
Dr. Carl Bradley is a plant pathologist for the University of Kentucky. In his role, he studies diseases in field crops (corn, soybeans, and wheat), researches ways to manage those diseases, and then passes the information on to farmers across the commonwealth.
An equestrian for the past 15 years, University of Kentucky junior Anna Intartaglio loves everything about horses. It’s no surprise she jumped at the chance to spend her summer conducting research that’s meaningful to the industry. As an intern in the UK Horse Pasture Evaluation Program, she has gained a deeper understanding of the industry she loves so much.
A University of Kentucky plant pathologist is part of an international team of researchers who have uncovered an important link to a disease which left unchecked could prove devastating to wheat. UK College of Agriculture, Food and Environmentfaculty member Mark Farman co-authored an article being published today in Science, the journal of the American Association for the Advancement of Science (AAAS).
Historically, wheat in Kentucky and across North
UKCAFE plant breeder Tim Phillips has developed a new tall fescue variety and named it after Professor Emeritus Gary Lacefield to honor his many contributions to the forage industry.
Like generations of Kentucky producers, Hodgenvile farmer Ryan Bivens, '01, has relied on UK CAFE experts to help him make unbiased decisions to improve his grain operation. He sees the Grain and Forage Center of Excellence as an important way UK can help producers solve new challenges.
Findings from a University of Kentucky student’s undergraduate research experience could help farmers control one of their most troublesome pests.
Thanks to the Kentucky Grain Insurance Fund, grain farmers across the Commonwealth are protected against the nancial failure of grain elevators and other licensed businesses that buy or store their grain in Kentucky.
With roughly two percent of the population feeding the remainder, the need for farms ectors to work together on a variety of policy issues is critical for the survival and success of American agriculture.
Did you know that the wheat grown in Kentucky makes excellent pancakes? Kentucky farmers grow soft red winter wheat, which is used most often in cookies, crackers, flatbreads and baking mixes (including pancakes).
There are three types of corn grown in Kentucky: field corn, popcorn, and sweet corn.
Field corn is the most popular type of corn grown by our farmers since it can be used for livestock feed, ground into meal and flour for human food, distilled into alcohol (fuel and beverage), or processed to be used in thousands of products.
Buying local is getting easier in Kentucky. The University of Kentucky and Aramark established a long-term partnership that includes use of Udderly Kentucky milk on campus.
One of the most popular gifts sold at Kentucky’s bourbon distilleries is a bottle filled with grains – corn, wheat, rye and barley.
It’s a fitting symbol of one of Kentucky’s signature products. But it’s also a message in a bottle; a tribute to the centuries-old agricultural history and tradition that make Kentucky bourbon.
“Young, ambitious farmer looking for land to lease.”
That’s how Ryan Bivens described himself in ads when he moved to Hodgenville 11 years ago hoping to establish a farming career. It might be an unorthodox way to build a farm operation, since most farmers inherit a family business, but it didn’t take long for people to see how serious Bivens was, or how successful he could be.
Celebrating 65 years in business, Louisville-based Caudill Seed Company understands what it means to feel truly Kentucky proud.
Wheat seed is not very big, but what it helps produce is huge. Kentucky farmers, like the Hunts in Hopkinsville, plant that tiny seed in their fields in mid-to-late October. By June, it has developed into grain that helps fuel economies, create jobs, build corporate partnerships, and most importantly, provide nourishment to countless numbers of people every day in Kentucky and across the nation.