We often hear that someone has a low salt fertilizer that is liquid. Many people associate salt with table salt. However, we know fertilizers do not contain sodium chloride. So what is a liquid fertilizer low in salt and what implications does that have? Defining Salt Let’s start by defining salt. A salt is a...Read More
Starter fertilizer has become common place in today’s row crop production systems. This approach of applying fertility at planting takes many forms–with the seed, 2’’ by 2’’, 2” to the side on the surface or simply on the ground behind the press wheel. The goal is to provide vital nutrients to young plants to overcome...Read More
First cutting is starting to come in for NIRS analysis here at Ward Laboratories, INC. That means it’s the season for making hay! So, let’s take a look at how agricultural testing can help producers make quality hay from seeding to feeding! Match the hay production system to resources and environment. Observe the field intended...Read More
Baby calves are hitting the ground, and lush, green pastures ready for grazing, and grass tetany potentially. Cattlemen know there’s a danger in those beautiful, green spring grasslands. A nutritional disorder known as Grass Tetany, Grass Staggers or Hypomagnesaemia. Grass Tetany is a deficiency of magnesium that causes them to stagger, look alert and become...Read More
Phewy! Smell that? From an early age, we are often told the old phrase “That’s the smell of money!” Although this phrase is often used to indicate cattle profits, the manure in those pens also holds a wealth of resources that can help enrich and strengthen your soil. Once used routinely in integrated farming systems,...Read More
When it comes to hay testing, producers commonly grumble about the variation in Relative Feed Value (RFV) and protein content, based on their observations and what the lab reported. Producers often have these concerns, because the RFV determines the price of a forage and how much customers are willing to pay. An underestimated RFV can...Read More
