- Agronomic: canola, corn, cotton, grass (misc. annual), grass (misc. perennial), peas (field, cowpeas), rapeseed, sorghum (milo), sorghum (sweet), soybeans, triticale, wheat
- Fruits: apricots, berries (blueberries), berries (brambles), berries (strawberries), figs, peaches, plums
- Vegetables: asparagus, beans, broccoli, cabbages, cauliflower, cucurbits, garlic, greens (leafy), greens (lettuces), okra, onions, peas (culinary), peppers, radishes (culinary), sweet corn, sweet potatoes, tomatoes, turnips
- Additional Plants: ginger, herbs, native plants
- Animals: bees, goats, sheep
- Animal Products: dairy, fiber, fur, leather, meat
- Animal Production: animal protection and health, feed/forage, pasture fertility
- Crop Production: application rate management, conservation tillage, continuous cropping, cover crops, crop improvement and selection, cropping systems, crop rotation, double cropping, fallow, fertilizers, high tunnels or hoop houses, low tunnels, no-till, nutrient cycling, nutrient management, row covers (for season extension), season extension types and construction, seed saving, varieties and cultivars
- Education and Training: demonstration, extension, on-farm/ranch research, workshop
- Natural Resources/Environment: soil stabilization, strip cropping
- Pest Management: biological control, chemical control, cultivation, cultural control, field monitoring/scouting, integrated pest management, prevention, row covers (for pests)
- Production Systems: dryland farming, organic agriculture, transitioning to organic
- Soil Management: organic matter, soil quality/health
- Sustainable Communities: quality of life, urban agriculture, urban/rural integration
Oklahoma State University and Langston University continue their commitment to the sustainability of agriculture by promoting economic viability; sound environmental/natural resource management, and awareness/recognition of social acceptability. This training POW builds upon and extends prior efforts. The goal of the program Is to Integrate sustainable agriculture practices into the mainstream agricultural practices of this region. Objectives remain to train agricultural professionals (OCES, federal/state agencies, and NGOs) and mentor farmers in the concepts and practices of sustainable agriculture as well as disseminating information regarding sustainable agriculture through various outlets. Topics to be emphasized are Integrating sustainable practices into dally agricultural operations, management of animal waste, management of unwanted vegetation, Integrated resource management for large and small scale livestock and horticulture enterprises, strategic use of fertilizer and herbicides In wheat, production and marketing of organic and IPM certified products, sustainable forage-based livestock systems, sustainable viticulture production, alternative Income through agro-tourism, and production/marketing for community-based organizations. Training will be provided through attendance at national and regional workshops and trainings, experiential learning, demonstrations, tours, research presentations, online and small group in-service training. Documentation will be conducted on an on-going basis and evaluation of trainee knowledge, attitudes, skills, actions and behavioral changes will be reported.
1) Thirty extension educators and twenty-five agricultural related personnel will include sustainable agricultural concepts into ongoing programming efforts such as cover cropping, crop rotations and rotational grazing.
2) Thirty agriculture professionals will be able to provide information and education on organic and IPM certified production and marketing of agricultural products.
3) Twenty educators would incorporate community-based markets for fruit and vegetable production into programming.
4) Sixty extension educators and others will be able to provide information and education with respect to the environmentally sound management of natural resources- especially water, soil and air.
5) Eighty extension educators and others (agencies, producers, tribes, and NGOs) will have opportunities for joint trainings in community food systems, farmers markets, and food handling safety leading to cooperative efforts in sustainability for producers.
6) Twenty extension educators would be better prepared to assist and provide technical direction for producer driven research and on-farm demonstration activities through producer program granting opportunities such as the USDA and SARE.
7) Twenty to thirty educators and others will attend cropping systems and conservation tillage workshops to subsequently help producers in developing alternative economic opportunities in their operations to improve sustainability.
8) Forty professionals will be trained in composting and solid waste management.
9) Forty professionals will be trained In sustainable livestock practices to include beef, poultry, and