Site

Search results

  1. Controlling Slugs and Voles in Cover Crops

    https://agcrops.osu.edu/newsletter/corn-newsletter/2023-04/controlling-slugs-and-voles-cover-crops

    promote soil health and reduce nutrient and sediment loss. Several producers that the team works with have ... prefer cool, wet environments and require a high protein diet (aka germinating crop seeds). Typically, we ... practices are highly recommended. Cover crop variety is also important. Voles will favor grasses such as ...

  2. Using Soil Tests Phosphorus Results to Identify Agronomic and Conservation Needs

    https://agcrops.osu.edu/newsletter/corn-newsletter/2020-30/using-soil-tests-phosphorus-results-identify-agronomic-and

    chance of more than 0.5 inches of rainfall. Soil Test Phosphorous (STP) values are above 50 PPM Mehlich ... water quality. Fields with Soil Test Phosphorus (STP) levels two to three times higher than the ... Between 20-40 PPM (or 30-50 PPM if wheat/alfalfa are in the rotation) Greater than 50 PPM More detailed ...

  3. Introductory HACCP

    https://foodindustries.osu.edu/events/introductory-haccp-4

    There is a $50 cancellation fee. No refunds will be given for cancellations after April 3 or for ... https://safeandhealthy.osu.edu/campus-visitors  Individuals who test positive or experience symptoms of COVID-19 cannot attend the course and will ...

  4. Variety Selection

    https://agcrops.osu.edu/node/4382

    June and early July which kill the crop. Select wheat varieties with high yield potential, high test ... The Ohio Wheat Performance Test is conducted annually to measure yield and other agronomic ... Ohio Wheat Performance Test, Ohio State University Horticulture and Crop Science Department Series 228, ...

  5. Cover Crop Management Seminar

    https://agcrops.osu.edu/newsletter/corn-newsletter/2023-03/cover-crop-management-seminar

    Hoorman, Hoorman Soil Health Services, will present details regarding the nutrient and soil health benefits ... Conservation program. The program is free and limited to 50 participants. Pre-registration is required at ...

  6. Agricultural Fertilizer Applicator Certification Training and Testing Option

    https://agcrops.osu.edu/newsletter/corn-newsletter/2023-02/agricultural-fertilizer-applicator-certification-training-and

    certificate is required by the Ohio Department of Agriculture when you apply fertilizer to more than 50 acres ... no distinction between commercial and private fertilizer applicators: both certify or recertify in an ... forms at the end of the meeting. Testing: Pass the Agricultural Fertilizer Applicator Test at an ODA ...

  7. Plan Now for Fall Fertilization of Perennial Forages

    https://agcrops.osu.edu/newsletter/corn-newsletter/2022-26/plan-now-fall-fertilization-perennial-forages

    When soil test P exceeds the agronomic level of 50 PPM, there is increased  potential of P losses into ... For example, many dairies have high levels of soil P, making the expense of fertilizer P unnecessary. ... over-application harms the environment and can harm animals fed those forages. A recent soil test should always ...

  8. Managing Phosphorus for Yield and Reduced Edge of Field Losses

    https://agcrops.osu.edu/newsletter/corn-newsletter/2019-35/managing-phosphorus-yield-and-reduced-edge-field-losses

    level. At 20 PPM or less, the risk of yield loss increases. Annual in season P nutrient application ... applications when STP is greater than 150 PPM. Follow NRCS 590 site and rate criteria between 40 to 150 PPM ... 8. 8. BMPs for high risk P loss sites: Monitor fields for P loss using the Ohio P risk index and ...

  9. ‘Warm’ Winter Days…What This Means for Wheat

    https://agcrops.osu.edu/newsletter/corn-newsletter/2023-04/%E2%80%98warm%E2%80%99-winter-days%E2%80%A6what-means-wheat

    Feekes 6 growth stage (first node visible & above the soil surface; usually mid to late April), ...

  10. Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

    https://fst.osu.edu/news/chocolate-chemistry-%E2%80%93-food-scientist-explains-how-beloved-treat-gets-its-flavor-texture-and

    present in the fermented cacao beans. Roasting brings them together under high heat, which causes the ... also what creates the flavor of freshly baked bread,  roasted meat  and coffee. The similarity between ...

Pages