Farm Science Review
(Continued from Page A 1)
precision agriculture classes to
help students understand how to
calibrate a combine and all of its
components to get an accurate
yield measurement.
“You have to teach people
from a systems approach,” Sulli
van said. “If one sensor is not
working properly then the actual
yield calculations won’t be cor
rect. If you have bad data going
in, then you have bad data going
out and you won’t be able to
make any management decisions
after that point.”
One unique feature of the sim
ulator is its ability to imitate hill
side work. The clean grain eleva
tor, which contains the mass flow
sensor, can be moved forward,
backward or side-to-side to simu
late different angles and posi
tions. When grain hits the mass
flow sensor in a different direc
tion, it may affect the calibration
and the ultimate yield, Sullivan
said.
Currently, Ohio State has the
only mobile yield monitor simula
tor. The University of Kentucky
also has a simulator, but it is im
mobile.
For a complete listing of this
year’s presentations and events,
go to http://fsr.osu.edu/
sched.html.
Farm Science Review is spon
sored by Ohkr State’s College of
Food, Agricultural, and Environ
mental Sciences, and takes place
Sept. 16-18 Caren
Agricultural Center near London,
Ohio. Tickets are $8 at the gate
or $5 in advance when purchased
from county offices of OSU Ex
tension. OE. agribusinesses. Chil
dren 5 atm younger are admitted
free. Hours are 8 a.m. to 5 p.m.,
Sept. 16-17 and 8 a.m. to 4 p.m.,
Sept. 18.
- .Think Big When
You Think Food
The food industry and farmers
are greatly affected by opinions
and demands of consumers.
While a farmer may be meeting
the food safety criteria set forth
by government agencies, product
demand depends on the food
safety perceptions of the public,
said Stan Ernst, an Ohio State
University agricultural econom
ics program manager.
Consumer attitudes about food
safety and quality, changing
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demographics and buyer policies
ail effect what food is being
grown. They will be discussed
during Ohio State’s Farm Science
Review, Sept. 16-18. An hour
long panel discussion, “Eat what
we sell vs. Sell what we eat,” will
feature lively debate from three
agricultural economists on Sept.
16 starting at 10 a.m. in the
Tobin Building.
Recently buyers have been de
manding more from producers
because of the push from their
consumers. Fast food chains, for
instance, are requiring that ani
mals be raised following specific
guidelines, Ernst said. That
might be frustrating for produc
ers.
“We can look to Europe to see
how all kinds of farm production
is influenced by consumer per
ceptions and beliefs, which in the
end, turn into demands,” Ernst
said.
“At the end of the day, it’s a
market issue that producers must
deal with,” he said.
“They can view it as they
want-as a cost or a benefit. That
will shape discussions they have
with customers about public poli
cy or marketing arrangements.
But once the deal is done, pro
ducers have an option: they can
get mad about the changes or
they can look for market oppor
tunities,” he said.
The panel discussion will help
visitors to broaden their perspec
tiyes.and look.at more opportuni
ties. The goal is to make people
think outside their comfort zones
and personal experiences, Ernst
said.
“The comfort zone in Ohio is
broad, but not nearly as broad as
our markets have become,” Ernst
said.
The panel discussion will focus
on various pressures Ohio agri
culture faces in a state showing
continued social and economic
change. Agricultural economist
lan Sheldon will moderate con
versations with colleagues David
Hahn, Neal Hooker and Brian
Roe. All are faculty in the De
partment of Agricultural, Envi
ronmental, and Development
Economics.
For a complete listing of this
year’s presentations and events,
go to http://fsr.osu.edu/
sched.html.
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Two agronomists and one ani
mal scientist comprise the Farm
Science Review Hall of Fame
class of 2003. Sam Bone, Larry
Shepherd and Don Pritchard will
be honored at the Vice Presi
dent’s luncheon on Sept. 16 for
their contributions and dedicat
ion to the Farm Science Review.
Combined, the three inductees
have devoted nearly 100 years of
service to the Review.
Sam Bone and Larry Shepherd
are retired Extension agronom
ists from Ohio State University
who began their Farm Science
Review careers in 1963, the first
year the Review was held. They
worked closely together and were
responsible for managing a 20
acre field at the old south plot.
During their time at the Review,
the pair started soil excavation
exhibits, set up agronomy dem
onstration plots, and helped to
introduce no tillage and conser
vation tillage. They were best
known for their work with com.
“We had a large number of plots
and we would try to demonstrate
good com production procedures
and dates for planting. We even
planted com in February,” Shep
herd said.
Craig Fendrick, manager of
the Review, said that the two
used to fight like cats and dogs
but they got results. “I can re
member driving with the two in a
car once, and we were going past
cornfields. The com looked like it
had insect bites all over it and
Sam and Larry started arguing
about what might have caused it.
I don’t remember where we were
going but I know we ended up
being late because they pulled the
car over to go inspect the com for
themselves to see who was right.”
Bone retired from Ohio State
in 1980 after working for 25 years
as an Extension agronomist, but
still remains active in Farm Sci
ence Review. He served as a past
chairman of the program and
policy review committee. Shep
herd retired from Ohio State in
1984 after working as an Exten
sion agronomist for 21 years in
Ohio and seven at Michigan State
University. Both Bone and Shep
herd reside in the Columbus area.
Both men agreed on their fa
vorite part of Farm Science Re
view. “Working with people from
the industry, OSU faculty, Ohio
farmers and people from the ag
riculture industry was very re
warding,” Bone said. “When all
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of those people get together, good
things usually happen.”
“They’re the Bopsy Twins,”
said Fendrick. “It’s because of
them we have a saying, ’Never
put more than one agronomist in
a room at the same time if you
want to get an answer.’”
Don Pritchard is a past assist
ant extension director and faculty
member of the dairy sciences de
partment. Pritchard began his ca
reer at Ohio State in 1970 and
began his involvement with Farm
Science Review in 1977 doing
committee work. Pritchard
served on every committee Farm
Science Review has and chaired
the program and policy commit
tee and the publicity committee.
“Don has had more adminis
trative jobs than anyone I can
think of, and he’s never been on
the payroll,” said Fendrick. “Don
did a lot of good things with
some of the youth committees
and he was also a great promoter
of Farm Science Review among
dairy farmers.”
Pritchard was also instrumen
tal in formulating the current
agreement policy between exhibi
tors and the Review manage
ment. “Don came up with a good
agreement between the sides,”
said Fendrick. “I make sure I
thank him now when people
come up and complain to me.”
Pritchard retired from Ohio
State in 1993 after 23 years of ex
tension work. Pritchard lives in
Virginia. Like the other two in
ductees, Pritchard enjoyed his
time working with others at the
Review. “Working with all kinds
of different people of different
disciplines and the collaborative
efforts between everyone was
very satisfying,” he said. “It was
also really nice to be able to high
light and showcase what the in
dustry was doing to the entire
state. It will always be really
good press for agriculture.”
Bone, Shepherd and Pritchard
will join past inductees, including
Jim and Norma Trotter, Kath
leen Smith, Bill Gill, Bill Schnug,
Judy and Kelso Wessel, Ed John
son, Harold Bauman, Jim Cald
well, Maurine McCormick, Fran
cille Firebaugh, Robert Miller,
Jim Utzinger, David R. Miskell,
Robert L. Eby, C.L. “Lep” Lep
hart, Dorothy R. Friday, Paul C.
Leidheiser, Thomas M. Stock
dale, Ted L. Jones, William L.
George, Earl W. McMunn, Ro
land L. Leeper, James W. Ting
ling, William B. Zipf, Wilbur A.
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Fanners Brand
Veggies For Profit
You keep buying the brands
you love and like most consum
ers, you use those brands to iden
tify products and services you
trust. In September, Ohio agricul
tural producers will have the op
portunity to leam how to develop
brands to increase sales of their
products.
Mary Donnell, an Ohio State
University Extension agent, will
discuss “Developing a Brand
Name” on Sept. 16 at 2 p.m. in
the Center for Small Farms
Building during the Farm Sci
ence Review. With the help of
Ohio hydroponic vegetable pro
ducers, Donnell has developed
the new Nature’s Flavors Pro
duce brand for hydroponic grow
ers.
“In this competitive, global
marketplace, local producers can
use branding to help differentiate
their products and educate con
sumers,” said Donnell, who
works for the Agricultural Busi
ness Enhancement Center in
Bowling Green, Ohio. “New cus
tomers use a brand to find prod
ucts that meet their needs. Satis
fied customers use brands to
easily find products for repeat
purchases.”
Developing a successful brand
means growers have to do their
homework so they know their
customer and how that customer
is going to use a product, Donnell
said. Brand development revolves
around the customer and the
blend of products and services.
Donnell will discuss methods of
conducting market research and
how to identify the benefits cus
tomers get from different prod
ucts.
Nature’s Flavors Produce gives
Ohio hydroponic vegetable grow
ers access to a brand that
promotes locally grown, high
quality hydroponic produce. The
new brand blends a distinctive
logo and name with the message
that the produce is grown by peo
ple right here in Ohio, Donnell
said.
The brand includes each grow
er’s name and location as well as
the Ohio Department of Agricul
ture’s “Ohio Proud” logo. Pro
duce labels, brochures, recipe
(Turn to Page A2B)