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  1. Growing Grapes in the Home Fruit Planting

    https://ohioline.osu.edu/factsheet/hyg-1423

    Blue Hardy Early High productivity; medium cluster. Reliance Red Hardy Early Season High quality; ... Lime Gardeners are encouraged to do a soil test of the potential site for their grape planting for ... fertilizer and lime (or sulfur) recommendations. Grapes typically perform best where the soil pH is between ...

  2. Crop Nutrition Apps

    https://ohioline.osu.edu/factsheet/fabe-55202

    highly accurate in predicting plant biomass. By utilizing biomass produced per day, yield levels of ... Fast and accurate soil test tool. Lab results come in 5–7 days, aerial imagery of your field, test as ... and controller files.  * Pay to have soil tests sent to Midwest Laboratories. Cost: Free Account ...

  3. Forage Turnip as a Cover Crop in Ohio

    https://ohioline.osu.edu/factsheet/anr-0124

    24–Sept. 6 Upright growth habit Preferred soil pH: 5.3–6.8 Table 1. Rating the traits of cover crop forage ... efotg.sc.egov.usda.gov/#/state/OH/documents/section=4&folder=-6. Performance Dry matter = 1,200–3,000 lb. per acre, per year Biomass quantity is highly dependent ... cover crop forage turnip. Nitrogen scavenger Good Soil builder Good Weed fighter Good Grazing Excellent ...

  4. Pearl Millet as a Cover Crop in Ohio

    https://ohioline.osu.edu/factsheet/anr-0117

    establishment window (state average): May 20–Sept. 6 Upright growth habit: 2–4 feet Preferred soil pH: 5.5–7.5 ... Performance Dry matter = 1,500–4,000 lb. per acre, per year Biomass quantity is highly dependent on ... Graze at 24–30 inches to reduce the risk of nitrate toxicity. Mid-season cutting increases root ...

  5. Sclerotinia Stem Rot (White Mold) of Soybean

    https://ohioline.osu.edu/factsheet/plpath-soy-3

    However, cultivars with high levels of partial resistance are commercially available. Soybean growers ... apothecia, ascospore release and crop flowering. In addition, since the fungus has medium risk of development ... Sclerotinia stem rot, or white mold, of soybean is a disease most commonly reported in high-yield soybeans in ...

  6. Bushels, Test Weights, and Calculations

    https://ohioline.osu.edu/factsheet/agf-503

    kernels also contribute to grading standards. The details of how test weight differs between grades for ... sheet is to explain how and why grain test weight is used in the grain market, and how producers can ... ensure acceptable test weights from their crop production program. Bushel is a volume measurement for ...

  7. Food Safety and Garden Flooding

    https://ohioline.osu.edu/factsheet/hyg-1154

    at risk of becoming contaminated by pathogens present in floodwater. Factors such as the level of ... consumed. High-risk crops should not be consumed Several crops present a higher food safety risk than ... floodwater with fruits and vegetables is by raising the soil level using raised beds. Beds should be 18 to 36 ...

  8. Understanding Pesticides in Organic and Conventional Crop Production Systems

    https://ohioline.osu.edu/factsheet/anr-69

    concerning which pesticides can be used, where pesticides come from, and associated risks to people, ... lower levels over a longer period of time.     In general, pesticides are most effectively used within ... soil, receive appropriate amounts of water, and are surrounded by a biodiversity of beneficial insects ...

  9. Faculty, staff, and students honored at the 2024 CFAES Research Forum

    https://fabe.osu.edu/news/faculty-staff-and-students-honored-2024-cfaes-research-forum

    Bernstein Analyzing How the Agriculture Microbiome Impacts Soil Carbon Stability under Different Management ... low-level ammonia concentrations at downwind locations of poultry layer production facilities Third Place- ...

  10. Food Preservation: Making Jerky

    https://ohioline.osu.edu/factsheet/hyg-5362

    of allowing bacteria that can cause human illness to grow to high levels in the warm, dry ... meat is typically reduced to about 4 ounces.   The biggest safety concern when making jerky is the risk ... drying to decrease the risk of foodborne illness, do so at the end of the marination time. To heat, bring ...

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