sign in sign up
<<
Home , Baby corn, Sweet corn, Ugali

Crops, Rotation & Watering Schedule (part 2) BWCDD Zanjero Training Session #4 1/23/2008 Crops in the District z Corn z Green Chop z Hay z Grains Corn

z or corn is a grain that was domesticated in Mesoamerica and then spreadthd through out tth the Amer ican con tinen ts. Maize spread to the rest of the world in the late 15th century and early 16th century. z In the United States, Canada and Australia, the usual term is corn, which originally referred to any grain, but which now refers exclusively to maize. z Maize is the largest crop in all of the (270 million metric tons annually in the U.S. alone). z While some maize varieties grow 23 ft tall at certain locations, commercial maize has been bred for a height of 8 ft. is usually shorter than field-corn varieties. Corn Characteristics

z The stems superficially resemble bamboo canes and the jj(oints (nodes ) can reach 8–12 in apart. z Corn has a very distinct growth form; the lower leaves being like broad flags, 2–4 ft b y 2 –4 ithtin; the stems are erec t, conventionally 7–10 ft in height, with many nodes, casting off flag-leaves at every node. z Under these leaves and close to the stem grow the ears. They grow about one inch per day. Corn Silage

z Certain varieties of maize have been bred to produce many additional developed ears, and these are the source of the "" that is used as a in Asian cuisine. z Young ears can be consumed raw, with the cob and silk, but as the matures (usually during the summer months) the cob becomes tough er an d the s ilk d ri es t o i nedibilit y. By the en d o f the growing season, the kernels dry out and become difficult to chew without cooking them tender first in boiling . Modern farminggq techniques in develo ped countries usuall yyy rely on dense planting, which produces on average only about 0.9 ears per stalk because it stresses the . Corn Production

z Corn is widely cultivated throughout the world, and a greater weight of corn is produced each year than any other grain. z While the United States produces almost half of the world's harvest, other top producing countries are as widespread as China, , France, Indonesia, India and South . z Worldwide production was over 600 million metric tons in 2003 — just slightly more than rice or wheat. In 2004, close to 33 million hectares of corn were planted worldwide, with a production value of more than $23 billion. z Because it is cold-intolerant, in the temperate zones corn must be planted in the spring. Its root system is generally shallow, so the plant is dependent on soil moisture. z Corn is a considerably more water-efficient crop than alfalfa and so y . Knee High

z Corn is most sensitive to drought at the time of silk emergence, when the flowers are ready for . z In the United States, a good harvest was traditionally predicted if the corn was "knee-high by the Fourth of July", although modern hybrids generally exceed this growth rate. z Corn used for silage is harvested while the plant is green and the immature. z Sweet corn is harvested in the " stage", after pollination but before has formed, between late summer and early to mid-autumn. z is left in the field very late in the autumn in order to thoroughly dry the grain. z The imppyortance of sufficient soil moisture is shown in many parts of Africa, where periodic drought regularly causes by causing maize crop failure. Corn Rotation z In North America, fields are often planted in a two- crop rotation with a nitrogen-fixing crop, often alfalfa in cooler climates and soybeans in regions with longer summers. Sometimes a third crop, winter wheat, is added to the rotation. z Fields are usually plowed each year, although no-till farming is increasing in use. Many of the maize varieties grown in the United States and Canada are hybrids. Over half of the corn area planted in the United States has been genetically modified using biotechnology to express agronomic traits such as pest resistance or herbicide resistance. Corn Harvesting

z Before about World War II, most maize in North America was harvested by hand (as it still is in most of the other countries where it is grown). z Some one- and two-row mechanical pickers were in use but the corn combine was not adopted until after the War. z By hand or mechanical picker, the entire ear is harvested which then requires a separate operation of a corn sheller to remove the kernels from the ear. z Whole ears of corn were often stored in corn cribs and these whole ears are a sufficient form for some livestock feeding use. z The combine with a corn head (with points and snap rolls instead of a reel) does not cut the stalk; it simply pulls the stalk down. The stalk continues downward and is crumpled in to a mangled pile on the ground. The ear of corn is too large to pass through a slit in a plate and the snappp rolls pull the ear of corn from the stalk so that onl y the ear and enter the machinery. The combine separates out the husk and the cob, keeping only the kernels. Corn Uses

z In the United States and Canada, the primary use for maize is as a feed for livestock, forage, silage or grain. z "Feed corn" is also being increasingly used for heating; specialized corn stoves (similar to wood stoves) are available and use either feed corn or wood pellets to generate heat. z Silage is made by fermentation of chopped green cornstalks. z The grain also has many industrial uses, including transformation into plastics and fabrics. z Some is treated to produce syrups, particularly high fructose , and some is fermen te d an d distill e d to pro duce gra in alcohol. z Corn is traditionally the source of . z Increasingly ethanol is being used at low concentrations (10% or less) as an additive in gasoline for motor fuels to increase the octane rating, lower pollutants, and reduce petroleum use Corn around the World

z Human consumption of corn and constitutes a stapl food in manyyg regions of the world. z Corn meal is made into a thick in many cultures: from the of , the angu of Brazil, the mămăligă of Romania, to in the U.S. or the food called sadza, nshima, an d mea lie pap in Afr ica. z It is the main ingredient for tortillas, and many other dishes of Mexican food, and for , a fermented beverage of Central and South America . z The eating of varies culturally. It is common in the United States but virtually unheard of in some European countries. Food Source

z Sweetcorn is a genetic variation that is high in and low in starch that is served like a vegetable. z is kernels of certain varieties that explode when heated, forming fluffy pieces that are eaten as a snack. z Corn can also be prepared as , in which the kernels are bleached with lye; or , which are coarsely ground corn. z can be hollowed out and treated to make inexpensive smoking pipes, first manufactured in the United States in 1869. Corncobs are also used as a biomass fuel source. z MiMaize is re ltillatively c heap an dhd home-htifheating furnaces have been developed which use maize kernels as a fuel. They feature a large hopper which feeds the uniformly sized corn kernels (or wood pellets or cherry pits) into the fire. Corn in the BWCDD z Grown April through July z Watered ever 5 to 7 days Green Chop z Alfalfa z Corn z /Milo z Used for Dairy Silage z First & Second cuts of Alfalfa often used for green chop due to weeds z Watered Once per week for 2 to 3 weeks z Then every 10 to 14 Days Hay

z Hay is grass or legumes that has been cut, dried, stored, and used for animal feed, ppyggarticularly for grazing animals like cattle, horses, goats and sheep. Pigs may be fed hay, but they do not digest hay very efficiently. z Hay is fed when or where there is not enough pasture or rangeldland on w hihthich to graze an an ima l, w hen graz ing is unavailable due to weather - such as during the winter, or when lush pasture by itself is too rich for easy digestion by the animal. It is also fed during times when an animal is unable to access pasture, such as when animals are kept in a stable or barn. Types of Hay

z Commonly used plants for hay include mixtures of grasses such as rye grass, orchard grass, and other native species, depending on region. z Many types of hay may also include legumes such as alfalfa and clovers. Pasture flowers are also sometimes a part of the mix, thougggh other than legumes, which ideall ypy are cut pre-bloom, flowers are not necessarily desired, and in some cases may be toxic to animals. z Oat, barley, and wheat plant materials are occasionally seen in hay products, though usually in the form of straw, a harvest byproduct where only the stems are dried and baled after the grain is harvested. z Straw is used for animal bedding and generally is considered poor animal fodder , though sometimes it is used as a source of empty calories to give animals a feeling of fullness or satiety when on an otherwise restricted diet. Hay Characteristics

z It is the leaf and material in the hay that determines its quality. z Farmers try to harvest hay at the point when the seed heads are not quite ripe an d the l eaf i s at it s max imum w hen the grass is mowe d in the fie ld. z The cut material is allowed to dry so that the bulk of the moisture is removed but the leafy material is still robust enough to be picked up from the ground by machinery and processed into storage in bales, stacks or pits. z Hay is very sensitive to weather conditions, particularly when it is harvested. z In drought conditions, both seed and leaf production are stunted, making hay that has a high ratio of dry coarse stems that have very low nutritional values. z If the weather is too wet, the cut hay may spoil in the field before it can be baled. Or the hay may develop rot and mold after being baled, creating the potential for toxins to form in the feed , which could make the animals sick. Hay Harvesting

z It also has to be stored in a manner to prevent it from getting wet. Mold and sppgoilage reduce nutritional value and ma y cause illness in animals. z The successful harvest of maximum yields of high-quality hay is entirely dependent on the co-incident occurrence of optimum crop, fie ld, an d wea ther con ditions. z When this occurs, there may be a period of intense activity on the hay farm while harvest proceeds until weather conditions become unfavourable. z The "summer vacation" period when public schools would close was by tradition to enable farm children to assist in the family hay harvest, as well as the harvest of other crops. Fodder

z Hay or grass is the foundation of the diet for all grazing animals and can provide as much as 100% of the fodder required for an anilimal. z Animals that can eat hay vary in the types of grasses suitable for consumption, the ways they consume hay, and how they digest it. Therefore different types of animals re quire ha y that consists of similar plants to what they would eat while grazing, and likewise, plants that are toxic to an animal in pasture are also toxic if they are dried into hay. z Some animals, especially those being raised for , may be given enough hay that they simply are able to eat all day. z Some animals are also fed concentrated feeds such as grain or supplements in addition to hay. In most cases, hay or pasture forage must make up 50% or more of the diet by weight. Hay Digestion

z Different animals also utilize hay in different ways: Cattle evolved to eat forage in relatively large quantities at a single feedi ng, an d then, due to the process o f rum ina tion, ta ke a considerable amount of time for their stomachs to digest food, often accomplished while the animal is lying down, at rest. Thus quantity of hay is important for cattle, who are able to effectively digest h ay of l ow qualit y if f ed i n suffi c ien t amoun ts. z Unlike ruminants, horses digest food in small portions throughout the day, and can only utilize approximately 2.5 ppygypercent of their body weight in feed in any 24 hour period. z Their stomach digests food quite rapidly. Thus they extract more nutrition out of smaller quantities of feed. z However, when horses are fed low-quality hay, they may develop an unhealthy, obese, "hay belly " due to over- consumption of "empty" calories. Hay Curing

z Tall grass and legumes at the proper stage of maturity must be cut, then allowed to dry (preferably by the sun), then raked into long, narrow piles known as windrows. z Next the cured hay is gathered up in some form (usually by some type of baling process) and placed for storage into a haystack or into a barn or shed to protect it from moisture and rot. z It is at its greatest nutritive value when all leaves are fully developed and seed or flower heads are just a bit short of full maturity. When growth is at a maximum in the pasture, if judged correctly, the pasture is cut. z Hay cut too early will not cure as easily due to high moisture content, plus it will produce a lower yield per acre than longer, more mature grass. z But hay cut too late is coarser, lower in resale value and has lost some of its nutrients. There is usually about a two-week "window" of time in which hay is at its ideal stage for harvesting. Curing Hay

z Turning the hay too often or too roughly cause drying leaf matter to fall off, reducing the nutrients available to animals. z Drying can also be speeded up by mechanized processes, such as use of a hay conditioner, or by use of chemicals sprayed onto the hay to speed evaporation of moisture, though these are more exppqgensive techniques, not in general use except in areas where there is a combination of modern technology, high prices for hay, and too much rain for hay to dry properly. z Once hay is cut, dried and raked into windrows, it is usually gathered into bales or bundles, then hauled to a central location for storage. In some places, depending on geography, region, climate, and culture, hay is gathered loose and stacked without being baled first. Hay Storage

z Hay must be kept dry in storage or it will rot. z Hayyy stored outside must be stacked in such a way that moisture contact is minimal. Some stacks are arranged in such a manner that the hay itself "sheds" water when it falls. Other methods of stacking use the first layers or bales of hay as a cover to pppyprotect the rest. To completely keep out moisture, outside haystacks can also be covered by tarps, and many round bales are partially wrapped in plastic as part of the baling process. Hay is also stored under a roof when resources ppqypermit. It is frequently placed inside sheds, or stacked inside of a barn. Care must be taken that hay stored inside is never exposed to any possible source of heat or flame, both dry hay and the dust it produces are highly flammable Grains

z Cereal crops or grains are mostly grasses cultivated for their edible grains or a fruit . z Cereal grains are grown in greater quantities and provide more energy worldwide than any other type of crop; they are therefore staple crops. They are also a rich source of . z In some developing nations, grain constitutes practically the entire diet of poor people. In developed nations, cereal consumption is more moderate but still substantial. z The word 'cereal' derives from 'Ceres’, the name of the pre- Roman goddess of harvest and agriculture. Cool Crops

z While each individual species has its own peculiarities, the cultivation of all cereal crops is similar. z All are annual plants; consequently one planting yields one harvest. Wheat, rye, oats, barley, and spelt are the cool- season . z These are hardy plants that grow well in moderate weather and cease to grow in hot weather (approximately 30 °C but this varies by species and variety). The other warm-season cereals are tender and prefer hot weather. z Barley and rye are the hardiest cereals, able to overwinter in the subarctic and Siberia. Many cool-season cereals are grown in the tropics. However, some are only grown in cooler highlands, where it may be possible to grow multiple crops in a year. Staples

z Corn, wheat, and rice, between them, accounted for 87% of all grain production , worldwide, and 43% of all food calories in 2003. Other grains that are important in some places, but that have little production globally. z The warm-season cereals are grown in tropical lowlands year-round and in temperate climates during the frost-free season. Grain Pool

z Once the cereal plants have grown their seeds, they have completed their life cycle. The plants die and become brown anddd dry. A s soon as th e parent pl ant s and dthi their see dkd kerne ls are reasonably dry, harvest can begin. z If a crop is harvested during wet weather, the grain may not dry adeqqyuately in the field to prevent s pgpoilage durin g its stora ge. In this case, the grain is sent to a dehydrating facility, where artificial heat dries it. z In North America, farmers commonly deliver their newly harvested grain to a grain elevator, a large storage facility that consolidates the crops of many farmers. The farmer may sell the grain at the time of delivery or maintain ownership of a share of grain in the pool for later sale. Cereals/Grains z Grass grown for its edible, nutrient-rich, starchy seeds. The term refers ppyrimarily to wheat ,,y,, oats, rye, and barley, but may also refer to corn, , and rice. z Cereals contain about 75% comppylex and 10% , plus and fiber. They store well. If all the world's cereal crop were consumed as whole-grain products directly by humans, everyone could obtain adequate protein and carbohydrate; however, a large proportion of cereal production in affluent nations is used as animal feed to boost the production of meat, dairy products, and eggs . Grains in the BWCDD z Grown October through April z Watered Once per week for 2 to 3 weeks z Then every 10 to 14 Days