Articles Tagged with ''residue''

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What I've Learned from No-Tilling

Efficient Fertility, Cover Crops Set The Table For A Life Of No-Till

Cover crops, specialty products and strategic fertilizer placement provide a yield boost for veteran Pennsylvania no-tiller H. Grant Troop.
I now know that what I was calling no-till in the early 1970s wasn’t what many would classify as no-till, but my farming operation now certainly fits the definition. Only the coulters on my no-till planter and drill crack the surface of my fields today.
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Frank Comments

Is No-Till Still A Fad?

One of the comments No-Till Farmer editors heard while pulling together material for last month’s 40th-anniversary issue was that some educators aren’t on board in promoting no-till. Such appears to be the case with Emerson Nafziger, who continues to devote considerable effort to the need for tillage
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Frankly Speaking

Is No-Till Still A Fad?

One of the comments No-Till Farmer editors heard while pulling together material for last month’s 40th-anniversary issue was that some educators aren’t on board in promoting no-till. Such appears to be the case with Emerson Nafziger, who continues to devote considerable effort to the need for tillage
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A Winning Formula To Break Down Tough Residue

Agronomist says a mixture of 28%, Thio-Sul, humates, sugar and water can help digest today’s tough corn stalks for better corn yields the following year.
Corn residue has its good and bad points. It’s not so good if it interferes with no-till seed placement or crop emergence, but it’s a great source of food for soil biological activity and contains valuable nutrients for the next year’s crop.
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Use A ‘Systems Approach’ To Boost No-Till Yields

Spreading residue, staying ahead of weeds and striving for uniform growth can help no-tillers get more out of every acre
One tip often shared by yield-contest winners is keeping no-till field conditions uniform, with even plant growth and competition for moisture and nutrients, says University of Nebraska Extension engineer Paul Jasa.
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