Farms.com Home   News

Fall Armyworm Still Active in Some Fields

By Andy Michel and Kelley Tilmon et.al

Despite the cold snap a couple of weeks ago, we have continued to catch large numbers of fall armyworm moths (we caught >10,000 moths the last week of September), have found eggs, and have even had reports of damage in cover crops, alfalfa and other forage. The good news is that the extent of the damage is less than we saw during late August and early September. However, the continued warmth over the next week or so may allow fall armyworm caterpillars to do a bit more feeding until the first frost. We recommend to scout all alfalfa, forage, cover crops, winter wheat and other crops that still may be risk from fall armyworm feeding.

Crop Observation and Recommendation Network

C.O.R.N. Newsletter is a summary of crop observations, related information, and appropriate recommendations for Ohio crop producers and industry. C.O.R.N. Newsletter is produced by the Ohio State University Extension Agronomy Team, state specialists at The Ohio State University and the Ohio Agricultural Research and Development Center (OARDC). C.O.R.N. Newsletter questions are directed to Extension and OARDC state specialists and associates at Ohio State.

Source : osu.edu

Trending Video

2. Unpacking the Complex Nature of Flavour Chemistry in Pea

Video: 2. Unpacking the Complex Nature of Flavour Chemistry in Pea


>> Guidance for Analyzing Flavour Compounds in Peas
>> Relevance of gustation and somatosensory perceptions in research
>> Strategies for identifying perceptible flavour molecules in peas
>> Importance of sensory-guided approaches
>> Research Highlights: Impact of ultra-high temperature processing and storage conditions on pea protein aroma, Molecular origins of off-tastes in pea, Umami in pea protein – MSG levels in commercial samples and importance of umami-enhancing compounds, NMR methods to evaluate protein-flavour binding behaviour and mechanisms

This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients.