April 19, 2005

Purdue animal production programs available online

WEST LAFAYETTE, Ind. - Livestock producers and their employees now can pay for, and access, several Purdue University Department of Animal Sciences programs online.

Phil Reid, the department's distance education coordinator, said the courses give people the flexibility to study from home at a time that's convenient for them.

IQ+Beef, Indiana Farm Fresh Beef, Milking for Quality and the Spanish version of Milking for Quality are available by dialing 1-888-EXT-INFO or through Purdue Extension's education store. The courses range in price from $10 to $25 and include materials and access to the online course.

"The information that is presented online is the same as what a producer would get at a live workshop," Reid said.

Indiana Farm Fresh Beef is a program designed to connect consumers with Indiana beef producers. Producers who wish to participate in the program must complete marketing and quality assurance courses.

Ron Lemenager, a Purdue Extension beef specialist, said that while Indiana Farm Fresh Beef acts as a directory for consumers looking to purchase farm-fresh beef, the program also offers information about beef nutrition, preparation and food safety.

"Indiana Farm Fresh Beef allows smaller producers to market cattle when they're ready without having to worry about trying to put together a semi-load to really extract the true value out of the cattle," he said.

Indiana Farm Fresh Beef goes hand in hand with the IQ+Beef quality assurance program. Producers who want to be involved in Indiana Farm Fresh Beef must complete the IQ+Beef program, which is the beef quality assurance program for producers in Indiana, Ohio, Illinois, Michigan, Georgia and Kentucky.

"IQ+BEEF came about because we learned that packers were losing quite a bit of money due to blemishes in the meat from improper handling and injections in cattle. If producers provide cattle that grade better, then those cattle become worth more. This program helps them produce a better quality product and, in turn, earn more money," Reid said.

The Milking for Quality program also deals with cattle, but focuses on improving milk quality.

"Producers benefit from Milking for Quality in two ways," said Mike Schutz, a Purdue Extension dairy specialist. "There's plenty of good information that applies to producing quality milk in all farms, and second, because it's intended as a certification course on producing high-quality milk, milkers employed by dairy producers will better understand why specific milking routines and practices must be followed."

Milking for Quality also is available in Spanish.

"Spanish continues to be a more comfortable language for an increasing number of dairy farm laborers, especially milkers," Schutz said.

Reid said the Department of Animal Sciences intends to offer more courses online.

"We're constantly adding courses to our online offerings," he said. "This is an efficient way for us to share our resources. The courses aren't meant to be a substitute for face-to-face meetings, but an addition to them. Plus, people can do this at their own pace."

Writer: Kay Hagen, (765) 494-6682, kjh@purdue.edu

Sources: Phil Reid, (765) 496-7370, preid@purdue.edu

Ron Lemenager, (765) 494-4817, rpl@purdue.edu

Mike Schutz, (765) 494-9478, mschutz@purdue.edu

Ag Communications: (765) 494-2722;
Beth Forbes, forbes@purdue.edu
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