Production agriculture, or what we sometimes refer to as traditional agriculture, has come a long way since the days of horse drawn plows and hand labor.Ãƒâ€šÃ‚Â Improvements in technology and cutting edge research have allowed farmers to produce more food and fiber products on smaller acreages while still maintaining the tranquility of the rural landscape.Ãƒâ€šÃ‚Â Not only has the definition of agriculture changed, the market demographics have also changed.Ãƒâ€šÃ‚Â In recent years, U.S. farmers have seen tighter margins due to increases in energy, shortages in labor, and competition from countries that donÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢t have similar policies regulating food and fiber production.
Cornell Cooperative Extension of Oswego County will be hosting a workshop on Tuesday, November 4, 2008 from 10 am till 2 pm entitled ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œDeveloping a Competitive Edge in a Global Agriculture EconomyÃƒÂ¢Ã¢â€šÂ¬Ã‚Â to address concerns such as labor, food safety regulations, and the challenges in marketing agricultural produce on a global scale.Ãƒâ€šÃ‚Â The agenda for the workshop follows:
Ãƒâ€šÃ‚Â·Ãƒâ€šÃ‚Â Ãƒâ€šÃ‚Â Ãƒâ€šÃ‚Â Dr. Miguel GÃƒÆ’Ã‚Â³mez, an Assistant Professor in the Department of Applied Economics and Management at Cornell University.Ãƒâ€šÃ‚Â His background and extension focus are in assisting the horticulture industry in marketing their products.Ãƒâ€šÃ‚Â MiguelÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s discussion will be an open forum where farmers can ask questions in regards to marketing agricultural produce on a global scale.
Ãƒâ€šÃ‚Â·Ãƒâ€šÃ‚Â Ãƒâ€šÃ‚Â Ãƒâ€šÃ‚Â Tom Maloney, Senior Extension Educator with the Department of Applied Economics and Management at Cornell University will be presenting on the immigration challenges and a brief overview of recruitment and retention of farm workers.
Ãƒâ€šÃ‚Â·Ãƒâ€šÃ‚Â Ãƒâ€šÃ‚Â Ãƒâ€šÃ‚Â A representative from the New York State Department of Agriculture and Markets will discuss the voluntary food safety certification and audit program that farmers can apply for to assist them in marketing produce in a society of increased food safety concerns.
The cost of the program is $12 and includes lunch and materials.Ãƒâ€šÃ‚Â To register for this workshop please contact Karen Meyers at 315-963-7286, ext 201 by Friday, October 31st, 2008.