Cleaning or Buying Seed

Seeding Rates

Seeding Depth

Weak Seed Produces Weak Seedlings

Regardless of the cause, weak seeds produce weak seedlings and should not be used except in extreme shortage of good seed. Weak seedlings cannot withstand adverse spring growing conditions nearly as well as strong vigorous seedlings; this can have a considerable impact on final crop yield (Table 6).

Table 7: Effort of Seed Vigor on Hard Red Spring Wheat Yield.

Vigor Rating*	Grain Yield
	(bu/acre)
Low
Medium
High

*Rating based on standard germination test and seed respiration rate tests.

Low vigor seed, small seed, or plump vigorous seed sown in a field on the same day may emerge at about the same time, although the emergence from plump seed will be more even and vigorous. Soil crusting, deep sowing and seedling diseases are more likely to cause poor stands from weak seed than plump vigorous seed.

Unfavorable spring growing conditions following emergence are likely to affect seedlings from low quality seed more than those from high quality seed. Drought sufficient to cause wilting will result in many weak seedlings dying while vigorous seedlings survive. Weak seedlings can result in thin stand and plants which grow slower, tiller less, are more easily attacked by diseases and less able to compete with weeds. Results from using low quality seed will depend on temperature, soil moisture conditions and disease following germination.

A good, firm seedbed is essential so the seed will always be in close contact with moist soil. A firm seedbed protects against drought and helps to prevent sowing too deep. Seed planted too deep results in poor and slower emergence and requires higher seeding rates to obtain a full stand. Plant as deep as necessary to obtain good seed to soil contact. Semi dwarf spring wheat should be planted no deeper than 2 inches and tall wheat no deeper than 3 inches. Ideal planting depth for wheat is 1.5 to 2 inches.

Spring sown small grains of good seed quality usually are seeded 12 to 20 seeds per foot of row. This results in a final stand of 8 to 16 mature plants per foot of row. Normally, crops sown early tiller more then late sown crops. Less productive land tillers less and the seeding rate should be increased. If seed is not top quality, the rate also must be increased. When growing conditions are adverse and the crop retains fewer tillers, then yield must be obtained from main stem heads.

Planting large, plump, good test weight, disease free high quality seed never results in a lower yield. In seasons less favorable for establishing good stands, high quality seed can be the difference between a good crop yield and a poor yield.

When purchasing seed buy the best. Check it for the many qualities that good seed should have. When cleaning your own seed or having it custom cleaned, be sure a good cleaning and sizing job is done. This normally requires shrinking the lot anywhere from 20 to 50 percent or more after dockage is removed. This cleanout has commercial value but contains small and broken seeds, some weed seeds and other material undesirable for seeding purposes. Save only the large, plump, healthy seeds for sowing. GOOD SEED DOESN'T COST, IT PAYS!

Wheat

Wheat is one of the world's most important grains, with annual world production of 600 million tonnes. Wheat contributes between 10 and 20% of the daily caloric intake of people in over 60 countries.

According to plant breeders using the scientific classification system (binomial nomenclature), wheat belongs to the:

• grass family Gramineae (Poaceae)
• tribe Hordeae
• genus Triticum
• species aestivum
• variety cultivar

Most wheat currently grown consists of three species of triticum, each with a different country of origin. Probable countries of origin of Triticum wheat include Southeastern Turkey, Near East, former Soviet Georgia, Trans-Caucasia and Caspian Sea.

Wheat grows approximately 1 m high having grain on a rachis. Kernels of wheat range from 5 to 8 mm in length and 2.5 to 4.5 mm in width. Average kernel weights are around 37 mg, but may range anywhere from 20 to 60 mg.

Why is wheat produced? Wheat has many advantages which have resulted in it becoming one of the most important cereal crops in the world.

Wheat is easy to grow, flourishing in many different soils and climates. The grain is easy to handle, store and transport.

Most importantly, wheat and rye are the only two cereals which are able to produce leavened bread due to a substance called gluten. Gluten is a grayish-white, flour-like substance which is concentrated in the outer part of the seed (bran). When combined with water, gluten produces a gluey substance which gives dough it's elasticity, enabling it to capture air bubbles and "rise", which is important in making light loaves of leavened bread.

In terms of energy efficiency, wheat is quite good. In the form of bread, wheat contains more energy than is used to grow, harvest, mill, bake and transport it to marketplaces.

Where is it produced?

Around the world, 2.5 million square kilometres are used for growing wheat. The most important area is the mid-section of Canada and the United States, Ukraine and Russia. It is in this area that wheat is grown using the most efficient methods; in huge fields, being harvested by great combines.

In order to produce good quality, high protein seeds, wheat needs a cool, moderately moist early growing season, with abundant sunshine and gradual drying and warmth for the remaining growth period.

Wheat is primarily used for human consumption. Wheat is ground into flour which is then made into products such as bread, cakes, cereal, macaroni, and noodles. Other uses include the manufacture of alcohol, uses of extracted gluten, and livestock feed. The varieties Hard Red Winter and Hard Red Spring classes are used primarily for leavened bread production. Soft Red Winter and Common White wheat classes are used for pastries, crackers, and cookies. Durum wheat, a species with an extremely hard grain, is used for macaroni, spaghetti, and other pasta products. It is often used for arabic flat bread in North Africa and the Near East. Hard wheats contain greater protein levels, whereas the soft wheats have lower levels.

Whole wheat flour is made from the whole kernel, including the nutrient-rich bran and wheat germ.

White flour is made from the endosperm, which is primarily starch. The bran and wheat germ are the main source of most of the nutrients in whole wheat flour. Bread is often called "the staff of life", because it is an essential part of the human diet. Whole wheat bread is a particularly nutritious food, and excellent source of carbohydrate, protein, B vitamins, mineral and fibre.

Whole wheat bread contains less saturated and unsaturated fat than enriched white bread, and is a wise choice for health-conscious consumers.

How is it produced?

Through plant breeding, scientists develop new varieties which are higher yielding and have more disease resistance. Farmers who specialize in seed production multiply seed of these varieties for commercial farmers to plant.

Farmers prepare the fields for planting. Most farmers plant in the spring and harvest in August and September. Some farmers (about 0.6 %) plant winter wheat in September or October. Winter wheat is harvested in late July and early August.

Before planting a crop, farmers prepare their fields for seeding. This entails cultivating the soil, usually applying fertilizers and then seeding the crop using a seed drill. If required, herbicides for weed control are used.When the crop ripens, it is harvested. Wheat is ready to be harvested when it is about 1 metre high and the colour changes from green to golden. A head of wheat contains 30-65 kernels of grain. The crop is cut and allowed to dry on the field. A combine is used to separate the seeds from the chaff and straw. Harvested grain is stored in granaries. It is important to maintain specific moisture levels in grain to ensure that it does not become mouldy.

How does the wheat get from the farm to international markets?

• Grain is delivered by truck from the farm to the local elevator where it is weighed, unloaded and sampled to determine the grade of the grain. This grade determines the price the farmer is paid for the grain.
• An elevator agent grades the grain according to Canadian Grain Commission standards for quality, appearance, plumpness and density. Once the grain is graded, the agent mechanically transfers it to a bin in the elevator holding the same grade of grain.
• Grain for domestic use is shipped via rail from the local elevator to the mill for processing. Wheat for export is transported, also via rail, to one of several large terminal elevators where it is cleaned to export standards.
• Grain destined for export is loaded at the terminal elevators onto bulk grain freighters and shipped all over the world.

The costs of moving wheat from the farm to the grain elevator include purchasing and maintaining grain trucks, as well as the ever-increasing price of fuel. Farmers transport wheat in the fall, after harvest, and at other times during the year when price and market may be more favourable.

Canada exports wheat to over 60 different countries. China, the countries of the former U.S.S.R., and Asia are large importers of Canadian wheat.

The Canadian Wheat Board is the sole marketing agent for wheat grown in Canada. Selling wheat to foreign countries can be complicated by political change and upheaval, as well as by competition from other exporters of wheat, like the United States and the European EconomicCommunity.

The Wheat Board may sell wheat directly to a customer, or it may sell through accredited exporters, making use of the expertise of private traders with offices and contacts throughout the world. Sales and market development are the major focus of the Wheat Board. The Board backs up its sales initiatives with up-to-date analyses of trends in the world wheat trade.

Questions and tasks for comprehension.

1. What principal cereal crops do you know?

2. How can we use cereal crops?

3. Is it useful to consume cereal crops?

4. What are the main characteristics of a quality seed?

5. What are the main damages of the seed?

6. Describe a diseased seed.

7. What kind of seedling will be, if the seed is weak?

8. Can you explain the following “Good seed doesn’t cost, it pays!”

9. Why are wheat and rye the best for producing baking flour?

Task 1. Put the following scientific classification system of wheat in the correct order:

- variety Cultivar

- grass family Poaceae

- tribe Hordeae

- species Aestivum

- genus Triticum

Now translate it and learn by heart.

Task 2. Name the main components of the wheat grain:

a) pericarp

b) kernel

c) germ

d) endosperm

Task 3. Sum up:

1. Prove that cereals are important.

2. Describe a quality seed and an unquality one.

3. Explain the proverb: “Bread is the staff of life”.

Дата добавления: 2015-05-23