Northern Ohio Wheat Day

Farmers, seed dealers, fertilizer and chemical dealers, and members of the milling industry are invited to the Northern Ohio Wheat Day on Sept. 7.

The free event will run from 8:30 a.m. to 2:30 p.m. at St. Wendalin Parish Hall, 323 N. Wood Street, Fostoria. It’s cohosted by the Mennel Milling Company and will include updates on university research and cultural issues impacting wheat production in the region.

To get an accurate lunch count, attendees are asked to RSVP to 419-562-8731 or lewis.780@osu.edu by Sept. 5.

“Very high corn and soybean futures market prices, coupled with strong seasonal basis bids, have led to a decline in the farm crops mix that included wheat,” said Steve Prochaska, an Ohio State University Extension educator and member of the university’s Agronomic Crops Team. “Additionally, there has been grower frustration with significant levels of Fusarium head scab disease that in some years has resulted in certain grain delivered to elevators being discounted.

“This meeting will bring growers, researchers and milling industry personnel together to address all of these concerns, share information and discuss the future direction of the wheat industry.”

Presentations include:

* “Wheat Variety Update and Yield Trends,” Clay Sneller, Department of Horticulture and Crop Science, Ohio Agricultural Research and Development Center (OARDC).

* “Wheat Fertility Best Management Practices,” Ed Lentz, OSU Extension.

* “How to Manage Wheat Head Scab For Yield and Quality,” Paul Pierce, Department of Plant Pathology, OARDC and OSU Extension.

* “Wheat Variety Yield in 7.5- and 15-inch Rows,” Prochaska.

* “Ohio Corn and Wheat Growers Association Update,” Mark Wachtman, Ohio Corn and Wheat Growers Association.

* “Value of Wheat in Rotation,” a panel with Sneller, Lentz, Paul, Wachtman and Don Mennel, Mennel Milling Company.

The event also will include a tour of Mennel’s wheat research laboratory.

OSU Extension and OARDC are the outreach and research arms, respectively, of Ohio State’s College of Food, Agricultural, and Environmental Sciences.

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