Amanda Grube

Peanut, sorghum (pictured) and pearl millet are part of the local cuisine in much of Africa and work together to create a resilient rotation for farmers, and nutritious diet for consumers. (Photo: Kansas State University Research and Extension news service.)

Crops, Forage Crops, Montana, Western Region

Montana researchers look to boost forage grasses

Optimal nitrogen and sulfur rates for annual forage grasses part of Montana State University research project. Read More