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Tarnished Plant Bug Update

By Seth Dorman
 
My name is Seth Dorman, and I’m a graduate student with Dr. Sally Taylor in the Virginia Tech Department of Entomology. My research focuses on tarnished plant bug (Lygus lineolaris) management and distribution in Virginia cotton. In recent weeks, large numbers of tarnished plant bug have been active throughout southeastern Virginia in fallow fields and ditch banks with an abundance of flowering, weedy hosts as well as in corn. Plant bugs have begun migrating into some early-planted cotton fields and were observed in cotton fields in Suffolk and Southampton counties last week.
 
Tarnished Plant Bug Update
Tarnished plant bug feeding on weedy host, daisy fleabane (Erigeron annuus).
 
Tarnished plant bug may move from preferred alternative hosts into cotton fields as flowering weeds senesce, and cotton plants begin to develop small, pinhead squares and subsequent flowers. Feeding during early squaring can cause plants to abort squares. Feeding on larger squares and small bolls may cause anthers in flowers to turn brown (“dirty bloom”), and small bolls to shed. Sustained feeding by tarnished plant bug from first square to early bloom can delay maturity and result in substantial losses. Scouting cotton fields once or twice a week is highly recommended after squares become visible on plants. The best indirect method for sampling plant bug is estimating square retention. Square retention can be measured by calculating the percentage of squares in the top two or three nodes of 25 randomly selected plants in a given field. If square retention drops below 80%, direct sampling for plant bugs with a sweep net is recommended. For sweep net sampling, conduct a minimum of eight 25-sweep samples randomly throughout your cotton field. We recommend using Admire Pro or other neonicotinoid products until bloom. Adult plant bugs can reinfest quickly following applications. Use restraint when treating early in the season when plants have time to compensate for injury.
 
Tarnished Plant Bug Update
Scar of an aborted square at the fruiting site on a cotton plant.
 

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Four Great Reasons to Love Canola

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Canola oil is healthy, versatile, takes the heat and is Canadian! Canola oil is grown for you by 43,000 farmers in Canada.

** Why should I buy and use Canola Oil? **

Canola oil is your local choice for oil. Grown right here in Canada! Canola oil is the best blend of fats for good health. Canola oil is low in saturated fat and contains zero trans fat and cholesterol. Canola oil is a source of omega-6 which is important for the brain and essential for the growth and development of infants. Canola oil is also high in omega-3 fat which helps to protect against heart attacks and strokes. Canola oil is high in monounsaturated fats, which reduce the risk of coronary heart disease.

** When and where can I use canola oil? **

Basically, you can use canola oil to replace any type of oil in any recipe and here’s why… For the Health of it! With the lowest amount of saturated fat of any leading oil in your supermarket, it also contains a good amount of heart-healthy monounsaturated fat and omega-3 fatty acid it is an excellent choice for a healthy kitchen.

For the Heat of it! Boasting a high smoke point of 242C (468F) it is an excellent choice when doing high heat frying or deep frying. For the Taste of it!

Generally speaking, canola oil has a very mild or neutral flavour making it an excellent carrier for other ingredients in your dish. It allows for seasonings to shine and for key ingredients to be showcased. However, if you are looking for an oil to pack a punch you should try out a cold-pressed canola oil. Cold-pressed canola oil packs flavour and is excellent for bread dips, salad dressings or a quick drizzle to finish a dish for a great presentation.

*Yes, even to replace a solid fat!

Did you know you can make some of your favourite recipes even healthier by replacing solid fats with canola oil? Not only do you make the type of fat in the recipe healthier you also decrease the caloric content of the recipe because you will decrease the amount of fat needed. Basically, anytime a recipe calls for a solid fat to be melted you can replace it with canola oil.