The predominant form of precipitation falling the last several weeks has been in the form of snow. This begs the question, “How much moisture is actually in that snow?”
Tillage practices that conserve moisture, plants that use water more efficiently and soil with more organic matter have produced higher yields even in dry conditions, according to South Dakota State University soil scientist David Clay.
In South Central Washington, you'll find one of the driest wheat-growing regions in the entire world. Receiving only 6-8 inches of rain per year, many farmers in this area rely on no-till to conserve water, maximize yields and earn better profits.
Grain moisture content at different growth stages is fairly well known. Kernel moisture content decreases as the kernels develop through the blister stage (85%), milk stage (80%), dough stage (70%), dent stage (55%), and finally physiological maturity (30%).
For Ontario farmer Blake Vince, taking a leap with strip-till practices helped him improve corn yields, preserve soil moisture and reduce expenditures on high-dollar fuel and fertilizer.
While the fear of failure keeps many farmers from pulling the trigger on game-changing decisions, the lessons of conservation farming were drilled into Blake Vince’s head by his father at an early age.
Get full access NOW to the most comprehensive, powerful and easy-to-use online resource for no-tillage practices. Just one good idea will pay for your subscription hundreds of times over.
On this edition of Conservation Ag Update, brought to you by CultivAce, Gregg Sanford, Wisconsin Integrated Cropping Systems Trial manager, reveals how no-till is stacking up to other major systems in year 34 of the trial.
Needham Ag understands the role of technology in making better use of limited resources within a specific environment by drawing on a wealth of global experience to overcome the challenges facing today's farmers, manufacturers and dealers.
The Andersons grows enduring relationships through extraordinary service, a deep knowledge of the market, and a knack for finding new ways to add value as we have done for nearly 70 years.