Get Your Field Crops Tips for 2011 from Ohio State Jan. 27 in Archbold (NW Ohio)

January 11, 2011

ARCHBOLD, Ohio — The annual Corn/Soybean Day from Ohio State Michigan borders) and will be packed with all the information you need to know to get off to a good start in the upcoming 2011 production season.

Sponsored by OSU Extension’s Maumee Valley Extension, Education and Research Area, the program will run from 8:30 a.m. to 4:45 p.m. and will be held at Founder’s Hall at Sauder Village, 22611 State Rt. 2, Archbold.

Cost is $20 with registration postmarked by Jan. 18, or $30 at the door. Download the registration form at http://go.osu.edu/Bdu, or contact the Fulton County office of OSU Extension at 419-337-9210. Registration and check payable to OSU Extension can be mailed to OSU Extension Fulton County, 870 St. Rt. 108, Suite A, Wauseon, OH 43567.

Topics for the day include:

-- “What is going on with the weather and what to expect for 2011,” Jim Noel, National Oceanic and Atmospheric Administration’s (NOAA) Ohio River Forecast Center.

-- “Risks and rewards in nutrient management,” Robert Mullen, OSU Extension soil fertility specialist.

-- “Insects to be on the lookout for in 2011,” Greg LaBarge, OSU Extension educator.

-- “Managing wheat for yield and quality,” Pierce Paul, OSU Extension plant pathologist.

“We will be discussing soybean aphids, western bean cutworm and corn nematodes and their potential impact in 2011,” LaBarge said. “Attendants will also learn how to prioritize nutrient applications with rising fertilizer costs and will gain information about new tools to manage head scab disease of wheat.”

In addition to these presentations, Corn/Soybean Day will gather 26 exhibitors, from seed companies to equipment dealers to financial institutions. There will also be opportunities to earn Certified Crop Advisor and pesticide recertification (Ohio and Michigan) credits.  

Contact LaBarge at 419-337-9210 or labarge.1@osu.edu for more program information.

OSU Extension is the outreach arm of Ohio State’s College of Food, Agricultural, and Environmental Sciences.

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Author(s): 
Mauricio Espinoza
Source(s): 
Greg LaBarge