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 Maize or corn is a cereal 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 Americas (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. Sweet corn 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 "baby corn" that is used as a vegetable in Asian cuisine. z Young ears can be consumed raw, with the cob and silk, but as the plant matures (usually during the summer months) the cob becomes toug her 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 water. 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 plants. 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, Brazil, France, Indonesia, India and South Africa. 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 beans. Knee High z Corn is most sensitive to drought at the time of silk emergence, when the flowers are ready for pollination. 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 fruit immature. z Sweet corn is harvested in the "milk stage", after pollination but before starch has formed, between late summer and early to mid-autumn. z Field corn 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 famine 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 husk 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 corn syrup, and some is fermen te d an d dis tille d to pro duce gra in alcohol. z Corn is traditionally the source of bourbon whiskey. 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 cornmeal constitutes a stapl food in manyyg regions of the world. z Corn meal is made into a thick porridge in many cultures: from the polenta of Italy, the angu of Brazil, the mămăligă of Romania, to mush in the U.S. or the food called sadza, nshima, ugali an d mea lie pap in Afr ica. z It is the main ingredient for tortillas, atole and many other dishes of Mexican food, and for chicha, a fermented beverage of Central and South America . z The eating of corn on the cob 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 sugars and low in starch that is served like a vegetable. z Popcorn 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 hominy, in which the kernels are bleached with lye; or grits, which are coarsely ground corn. z Corncobs 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 Sorghum/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.