Oct. 13-14: 4S Goat Expo, Lincoln Co. Fairgrounds, North Platte http://www.4sgoatexpo.
Oct. 15: Crop Science Investigation (CSI): Yield losses, 5-6 p.m., RSVP email@example.com
Oct. 18: Emerald Ash Borer Seminar ($15), 6:30-8:30 p.m., Lancaster Co. Extension Office, Lincoln, RSVP: 402-441-7180, sbrowning2
Oct. 22: Heuermann Lecture: “Stewards of Civil Discourse: Value and Impacts on Nebraska’s Future” featuring Senators Bob Kerry and Chuck Hagel, 3:30-5:00 p.m., Nebraska Innovation Campus, Lincoln, Livestream: https://
Oct. 23: Farm/Ranch Transition: When you’re not in control, 9 a.m.-4:30 p.m., Valentine,402-376-1850, firstname.lastname@example.org
Oct. 23: Beef Quality Assurance, 2:00 p.m., York Co. Fairgrounds, RSVP: (308) 536-2691.
Oct. 24: Farm/Ranch Transition: When you’re not in control, 9 a.m.-4:30 p.m., Ainsworth, 402-387-2213, email@example.com
Oct. 25: Farm/Ranch Transition: When you’re not in control, 9 a.m.-4:30 p.m., O’Neill, 402-336-2760, firstname.lastname@example.org
Grateful for the crops that have been harvested thus far! Also grateful for so many paying attention to grain quality coming out of the fields! That’s been a large part of the past 10 days for me…obtaining grain samples and pictures to answer grain quality questions from quite an area. So I did a quick literature review to better understand the conditions when various ear rot fungi grow and also put together a blog post to hopefully help all of us better diagnose what we’re seeing in grain samples-whether corn or soybean. You can find it at: https://jenreesources.com/2018/10/08/grain-observations/.
Fungal growth in storage is based on moisture, humidity, and temperature. I’ve heard various numbers being used for grain storage and I’m not a grain storage expert. I can also appreciate it costs you more and takes time with the current weather conditions to dry corn. In general, most Extension publications throughout the U.S. recommend getting grain dried to 15% as quickly as possible and maintaining grain in long-term storage at 13%. Briefly, in looking through the literature, the reason for this advice is because various ear rot fungi can continue to grow on and inside those kernels. There’s over 25 species of ear rot fungi with most of them ceasing growth at 15%. The main exception is Aspergillus which has species that can continue from just below 13 to above 14%. Thankfully we don’t have a problem with Aspergillus this year. We are seeing a lot of Fusarium and some Gibberella (which may increase with this rain). But we’re also seeing some Diplodia and other lesser ear rot fungi such as Penicillium, Cladosporium, and Nigrospora. The thing is that each fungal species has a temperature and moisture range in which they continue to grow. So if one is growing in a kernel, it gives off heat and moisture allowing for changes in temperature, humidity, and moisture within that area which can allow for other fungal species to grow. Fungi grow from one infected kernel to adjacent kernels. Having more ‘fines’, cob pieces, etc. can increase potential for fungal growth in the bin. Insects also give off heat which changes localized dynamics. Because of these reasons, our recommendation is to get grain dried to 15% as quickly as possible to help stop fungal growth we’re experiencing this year, particularly from Fusarium species. We’re not saying you need to get the grain dried to 13% immediately. It’s only a consideration down the road if you’re storing the grain till next summer. The following NebGuide is a great resource: Management of In-Bin Natural Air Grain Drying Systems to Minimize Energy Costs: http://extensionpublications.unl.edu/assets/pdf/ec710.pdf. Our grain storage resource page can be found at: https://cropwatch.unl.edu/grain-storage-management.
Also, there’s a new app called “Mycotoxins” and it’s another resource with ear rot pictures and mycotoxin information put out by several Universities produced for both Apple and Android devices.
Farm/Ranch Transition When You Aren’t in Control Nov. 14 York: Passing the farm/ranch on to the next generation is a tough job, especially if the next generation is unsure of what will happen when their parents pass. It is especially for those people, who are wondering what is going on, that a series of farm and ranch transition workshops are planned at Valentine, Ainsworth, O’Neill, Norfolk and York from Oct. 23 to Nov. 14.
The workshops will focus on the needs of the “sandwich generation” between parents who still own land and children who might want to join the operation, on whom farm/ranch transition and transfer often falls. Lack of communication often hinders transitions. The Gen2, or Sandwich Generation, will learn how to communicate with family to understand the transition and practice asking difficult questions.
Legal topics presented at the workshops will center around Gen2 needs, including elements of a good business entity, levels of layers for on-farm heirs control and access, and turning agreements into effective written leases. Joe Hawbaker, estate planning attorney, and Allan Vyhnalek, Nebraska Extension transition specialist, will share stories and experiences to successfully plan on the legal side. Dave Goeller, financial and transition specialist, will cover financial considerations, retirement, and compensation versus contribution.
Many families struggle to split assets fairly between on-ranch and off-ranch heirs, while continuing the ranch as a business. Goeller will discuss the family side and what to consider when dividing assets. Vyhnalek will also cover less-than-ideal situations, negotiating, and looking for other business options. The times are 9 a.m.-4:30 p.m. at each location. The closest location to this area is November 14 in York at the 4-H Building. Cost is $20 per person. If more than two people are attending per operation, the cost is $15/person. Pre-register at (402) 362-5508 or email@example.com for meal count.
Funding for this project was provided by the North Central Extension Risk Management Education Center, the USDA National Institute of Food and Agriculture Award Number 2015-49200-24226.
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