Description
This course provides background to animal production and management including the production of beef, poultry, lamb, goats, and swine. Focus will be on small to mid-scale animal production techniques that offer economically viable outputs and have minimal environmental impacts. The larger animal
production industry will also be discussed and students will learn to think critically about the range production systems in operation, considering both their benefits and challenges Prerequisite: AGR 105. Offered fall semester.