Category: Wheat School – West

Wheat School – Fungicide Spraying & Nozzle Selection – Helmut Spieser, OMAFRA

With all this wet weather, disease concerns start to come into play, and protection against things like septoria, powdery mildew, and fusarium head blight become very important. As we look at providing that protection, proper application becomes critical. When spraying fungicides there are many considerations that need to be taken into account. Nozzle selection, nozzle… Read more »

Wheat School: Selecting Nozzles for Fungicide Application To Maximize Effectiveness

With the supremely wet weather that has been significantly delaying corn and soybean. Another one of the impacts of this wet weather is the need to consider fungicides for your wheat crop.  Wet conditions tend to bring on disease and that can dampen your yield expectations if not handled accordingly. Phil Needham is a leading… Read more »

Wheat School – Evaluate Your Winter Wheat Stand Before You Jump To Conclusions

The “big picture” is very important when it comes to evaluating plant stands, especially in winter wheat. The first place a farmer will naturally be drawn to is the visually accessible poor spots in the field. Those areas should be looked at, but always in the broader context of the entire field. If they aren’t,… Read more »

Wheat School – The Destruction of Wheat Midge – Scott Meers

Wheat midge is something that traditionally, farmers in Alberta have not been too concerned about. It was always more of a Saskatchewan issue. Over the past few years however, as we have moved to wetter springs and summers, conditions have changed enough for the pest to become a greater concern. Wheat midge is a pest… Read more »

Wheat School – Warburtons Foods Perspective of the Canadian Wheat Industry – Adam Dyck

For businesses involved in the food industry, a consistent, quality ingredient is a necessity. This is especially true for those involved in baked goods. For those businesses, wheat is a very important ingredients. For Warburtons Foods, based in the U.K., Canadian wheat is specifically what they need and want. Those needs include certain characteristics specific… Read more »

Wheat School: Wheat is the Next Frontier – Rob Hannam

Wheat is a crop that is grown around the world.  There is a harvest somewhere in the world every month of the year.  The winds of change have been blowing in the wheat industry with the influx of new breeding and trait development capital from the private sector.  Many insiders are expecting changes to the… Read more »

Wheat School: The Possibilities of Controlled Traffic Farming

Farmers across the globe continue to try and improve wheat production.  Higher yields and environmental stewardship continue to evolve and be achieved.  One of the best ways to learn new practices and raise your personal knowledge of agronomy is to look at other production practices around the globe.  A deeper look into how fellow farmers… Read more »

Wheat School: Prepping Your Seeder For Wheat Planting

It would amaze you how many farmers don’t go through the proper initial prep on their seed drill before they go out to the field.  Just filling the cart tank and running wild it is not necessarily the best way to proceed. In this weeks episode of the Wheat School, Dean Jackson, Stoltz Sales and… Read more »

Wheat School: These Aren’t Your Grandpa’s Seeding Rates – Peter Johnson, OMAFRA

One of the special things in agriculture is the knowledge that is passed down from one generation to another. In most cases this is a possible experience but sometimes poor information slips through the cracks. A great example of this is the calculation of wheat seeding rates. Whether you are in Eastern or Western Canada… Read more »

Wheat School: Using a Farinograph to Test for Dough Quality

Variety selection can be just as much about the milling quality as it is the agronomic traits.  Before and after a variety is registered, companies like the Canadian International Grains Institute (CIGI) work to try and develop markets based on the qualities of the product. One of the qualities of the grain is its dough… Read more »

Wheat School: Identifying Fusarium Head Blight in the Field

Fusarium head blight continues to be a major concern for North American farmers. Yield loss can be high and the amount of vomotoxin infection in the grain can cause significant grade loss. Although there are wheat varieties available to minimize the impact of fusarium, the reality is there is no technology available to control it… Read more »