Wheat

Yara's crop nutrition programmes for wheat can help you to achieve excellent crop performance and maximise the yield and quality of all wheat crops.

A balanced crop fertiliser programme including all macro and micro nutrients is essential to achieve high yields. The main components of wheat yield are grain numbers and individual grain weight. Both of these components are strongly influenced by nutrition.

The key to achieving high wheat yields, having established the correct canopy structure, is to maintain the green area right through to the final grain filling period, capturing as much of the incident light as possible and converting it to yield.

The number of leaves determines the size of the crop canopy and its photosynthetic potential. The number of shoots and how many of these survive through to harvest also determines the number of ears at harvest and so the potential yield.

Wheat grain size is strongly influenced by plant nutrition particularly during the important grain filling period. Nitrogen, phosphate, potassium, magnesium and zinc are particularly important.

The grain number is itself a function of the number of fertile shoots per unit area and the number of grains per ear. The grower therefore needs to consider how nutrition can have an impact on the grain numbers per ear.

Crop nutrition can have a great impact on the quality of the harvested grain and fertiliser applications should be planned to help achieve the highest value for the grain often through a combination of specifications.

Nitrogen and sulphur both influence grain protein content and quality. Nitrogen should be applied when the plant can still incorporate the nitrogen into its grain, and sulphur levels need to be adequate to ensure this does not limit nitrogen use.

The Hagberg falling number is used to determine suitability of wheat for bread making, with higher numbers preferred by millers. Effective crop nutrition management particularly of nitrogen and potassium can help increase the Hagberg falling numbers.

Grain specific weight is a measure of the density of the grain. Specific weight is predominantly a genetic trait of varieties, but poor crop nutrition and application can reduce specific weight.

When wheat is destined for biofuel production, the yield of ethanol is a key component to consider. Varietal choice is an important consideration with those that are soft wheat types tending to give higher ethanol yields.

Plant nutrients are predominantly associated with increasing yield and quality through ensuring no mineral deficiency is restricting growth and development. However, a well balanced fertiliser programme will help the plant protect itself from disease.

A healthy, fast-growing crop of wheat, fully supported by fertiliser, makes more efficient use of water to maximize yields.

Whilst the use of fertilisers contributes to the carbon footprint of wheat production, this can be significantly reduced by careful choice of the type and source of fertiliser and by using the fertiliser more efficiently.

A correct balance between macronutrients and micronutrients is essential to obtain the best results possible from wheat. A deficiency of any single nutrient is enough to limit crop yield.

The agronomic principals behind wheat production are to first build an efficient leaf canopy and then keep this photosynthetically active right through to harvest. An effective crop nutrition programme can help achieve both of these objectives.

The wheat crop goes through three distinct phases as it grows from planting to harvest. These phases can be described as foundation, construction and production.

Wheat nutrient requirements vary depending on the crop growth stage. Find out which nutrients are most important at different growth stages.

Wheat varieties can be categorised either by type based on varietal genetics or by classification which is based on varietal properties.

The modern wheat crop is the staple food of millions of people and it's origins can be traced back almost 10,000 years.

Wheat varieties can be categorised either by type based on varietal genetics or by classification which is based on varietal properties.

Whilst all wheat can be milled to produce flour, not all flour is then suitable for all markets. There are a number of common criteria that are used in different markets which have to be satisfied.

In the case of micronutrients, foliar products need to be well formulated to optimise crop uptake, whilst avoiding leaf tissue damage.