Extension on Display: 2024 Louisiana Farm Bureau Beef Tour

By Keely Ana Strickland and Karl Wiggers

Louisiana Farm Bureau News

            Contrary to popular belief, white, sandy beaches aren’t Florida’s only attraction. In the heart of Gainesville, Todd Thrift, Ph.D. is directing the Brahman Project and Louisiana farmers and ranchers are reaping the benefits.

A visit to the University of Florida was an integral part of the 2024 Louisiana Farm Bureau Livestock Advisory Committee Beef Tour. The Brahman Project affords students hands-on, practical skills that can be applied outside of the university’s walls.

            “They need to be comfortable with their skill set and very at ease with everything that we do on a normal basis on a cattle operation,” said Thrift.

            Amelia Kent, Chair of Louisiana Farm Bureau Livestock Advisory Committee, understands the value of those skills. She practices them with her cattle in Kentwood, Louisiana. She is encouraged to see Louisiana residents going back to school to learn how the University of Florida benefits the cattle industry.

"We've spent a lot more time and attention on the University systems and research and extension on this trip than we've ever done before,” said Kent. “We have LSU AgCenter personnel with us. I'm elated that they get to see some of this and hope to potentially collaborate."

Lee Faulk, LSU AgCenter extension specialist, focuses on beef at the Hill Farm Research Station. He was on the trip and says he was impressed with the great pride and pleasure that Thrift takes in his program.

“These units within Florida and within the land Grant University system here address those needs and concerns,” said Faulk. “It's really an invaluable source of information, research, education and teaching to the ag producers within the state.”

Another source of pride for Thrift is the facility itself. It is located right outside of campus in the middle of a residential area. This means the cattle are not only valued and admired by students, but by anyone who walks or drives past the campus.

“It's worth a fortune to our students,” said Thrift. “This is their chemistry lab. It just so happens we have cows instead of beakers. It's worth a fortune to the community because everybody needs to know where their food comes from. It doesn't come from Publix. The chain is much more intricate than that.”