This years harvest samples show an alarming rise in ergot infection in wheat crops. The information comes from a Canadian Grain Commission report that shows upwards of 20 percent of western Canadian wheat crops have some degree of ergot infection. Ergot tolerances are very tight due to the toxic qualities of the ergot body that can severely impact end use and in turn, grade. So why was there so much ergot this year? What can a producer do once they get it? Is there anything we can do to prevent it in season?
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