While you’re out scouting your peas, lentils, or faba beans for disease at early flowering, have a look for pea aphids too.“Flowering is a good time to be scouting for aphids in peas,” says John Gavloski, provincial entomologist with Manitoba Agriculture and Resource Development. “The most damage they can do is going to occur in… Read More

“It is hot!” says Peter “Wheat Pete” Johnson in this episode of the Wheat School. And that heat is taking a bite out of wheat yields.Wheat is a cool season crop and does not like heat, so when temperatures start to climb yield can be impacted.The most critical stage is at filling. It takes about… Read More

It has long been believed that soybean doesn’t flower until after the summer solstice — June 21, the longest day of the year. Research from Dr. Shawn Conley and his team from the University of Wisconsin-Madison says otherwise, and in this episode of Soybean School, Conley joins Bernard Tobin to chat about early flowering in… Read More

We’re starting to see some flowering in canola and with that, scouting for sclerotinia is on the to-do list. Justine Cornelsen, with the Canola Council of Canada, based out of Manitoba, joined Kara Oosterhuis in this latest episode of Canola School.“It comes down to environmental conditions,” says Cornelsen, “Do you have enough moisture? Is that… Read More

All the “knee-high by the first (or fourth) of July” photos have been posted on social media, with the crop looking nice from above; but what’s going on below the canopy?Now is the time to check weed populations and assess herbicide performance, says Jeanette Gaultier, senior technical services specialist with BASF, joining us for this… Read More

Every corn crop is different. The year-over-year variables really play into a fungicide timing strategy, but the most important question to ask when strategizing for fungicide timing may be: “What is your corn crop doing right now?”Ken Currah, with BASF Canada, joins RealAgriculture’s Bernard Tobin for this episode of the Corn School to walk through… Read More