Publications

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Publications

A list of current publications from NDSU Extension Service.

The materials on this site are organized by topic. Use the menu to browse for materials related to the listed topics. You'll find the most recent materials at the top of each list.

The educational materials listed here have been through a thorough review process and are available in hard copy from the Distribution Center unless marked otherwise. Most are free in PDF format. Some are for sale only. Click here to order NDSU Extension Service curricula and other items for sale through MarketPlace.

Latest NDSU Extension Publications

Replanting or Late Planting Crops

Replanting or Late Planting Crops - A934

Replanting when crop damage and stand reduction occurs early in the growing season can be an economically viable option.

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Anthrax

Anthrax - V561

Anthrax occurs worldwide and is associated with sudden death of cattle and sheep. Anthrax can infect all warm-blooded animals, including humans.

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Baking Master Mix

Making Magic Mixes Baking Master Mix - FN1582

Is anything better than fresh baked muffins or warm banana bread? Wouldn’t they taste even better if they were made in a fraction of the time? Consider making this Baking Master Mix so you can make fresh-baked goods in a snap. The mix uses common ingredients such as fl our, baking powder, sugar and salt. This recipe includes white and whole-wheat fl our, so it will help make half of your grain choices whole grains.

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Bones are Bad in Potato Production

Bones are Bad in Potato Production - A1772

The goal of potato growers is to produce a high-yielding, high-quality crop that is safe for consumption. Animal bones, a foreign material, are a food safety risk, and fields that have bones in the soil are not suitable for potato production.

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Water Needs and Quality Guidelines for Dairy Cattle - AS1369

Water Needs and Quality Guidelines for Dairy Cattle - AS1369

Water availability and quality are important to animal health and productivity. Water is supplied by drinking, the feed consumed and metabolic water produced by the oxidation of organic nutrients.

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