Organic Spring Wheat Variety Trial

In 2017, the University of Vermont Extension Northwest Crops and Soils Program evaluated twenty-two hard red spring wheat varieties to determine which would thrive in organic production systems in the Northeast. The trial was stablished at the Borderview Research Farm in Alburgh, Vermont. Varieties that did not perform well in previous years were eliminated from the 2017 trial and new varieties were added

Oat Variety Trial

Oats (Avena sativa L.) have a long history of production in the Northeast. Although most oats are planted for a cover crop or forage, grain oats are a potential revenue source for farmers. According to the 2007 census, about 200 acres of land in Vermont is cultivated for oat grain production, with an average yield of 1747 lbs ac-1. With the exception of hull-less varieties, oats need to be de-hulled before being used for human consumption and further processing is required to make oatmeal, steel cut oats, or oat flour. Since 2009, the University of Vermont Extension Program has conducted oat variety trials to provide yield comparisons in Vermont’s climate. Varietal selection is one of the most important aspects of crop production and significantly influences yield potential. It is important to remember, however, that the data presented are from replicated research trials from only one location in Vermont and represent only one season. The goal of this project was to evaluate yields and protein of thirteen oat varieties

Understanding and Addressing the Legal Needs of Refugees

As part of the mini-symposium entitled Utilizing Community Voices to Translate Research into Communities: Results from Three Pilot Studies Conducted by Academic and Community Partnerships, this presentation discusses a study that focuses on understanding the barriers refugees face when obtaining critical support services, benefits and housing. The aim is to improve individual and systemic level advocacy and training strategies designed to reduce the barriers impeding access to public benefits and housing for Worcester’s growing and diverse refugee population

Organic Heirloom Spring Wheat Variety Trial

University of Vermont Extension began its heirloom spring wheat trials in 2007 to determine whether heirloom varieties developed before 1950 could thrive in Vermont’s current climate. Many consumers are interested in heirloom wheat for flavor, perceived health benefits or its history, while many farmers are interested in heirloom wheat because it may have superior genetics better adapted to the challenging growing conditions in the Northeast. Production of heirloom wheat may also provide a farmer with a value added market with increased returns. This variety trial was established to determine heirloom spring wheat varieties that are suitable for production in Vermont’s growing conditions

The Efficacy of Spraying Fungicides to Control Fusarium Head Blight Infection in Spring Malting Barley

The “localvore” movement and public interest in sourcing local foods has extended into beverages, and the demand for local brewing and distilling ingredients sourced in the Northeast remains high. One market that has generated interest from both farmers and end-users is malted barley. The Northeast is home to over 180 microbreweries and 37 craft distillers. Until recently, local malt was not readily available to brewers or distillers. The expanding malting industry provides farmers with new markets for grain crops. Regional maltsters continue to find it challenging to source enough local grain to match demand for their product. The local barley that is available sometimes does not meet the rigid quality standards for malting. One major obstacle for growers is Fusarium head blight (FHB) infection of grain. This fungal disease is currently the most significant disease facing organic and conventional grain growers in the Northeast, resulting in loss of yield, shriveled grain, and most importantly, mycotoxin contamination. A vomitoxin called deoxynivalenol (DON) is the primary mycotoxin associated with FHB. The fungus can overwinter in soils and spores can be transported by air currents. Fusarium can infect plants at spike emergence through grain fill. Consuming DON at over 1 ppm poses a health risk to both humans and livestock, and products with DON values greater than 1 ppm are considered unsuitable for human consumption by the FDA

Organic Winter Wheat Variety Trial

In 2019, the University of Vermont Extension’s Northwest Crops and Soils Program evaluated 30 winter wheat varieties to determine those that perform best in organic production systems in northern Vermont. The trial was established at the Borderview Research Farm in Alburgh, Vermont

Spelt Variety Trial

Spelt (triticum spelta) is an ancient grain that is closely related to and possibly an ancestor of modern wheat (triticum aestivum). It was one of the earliest domesticated grains. It has become popular as a health food in Europe, where it is also known as dinkel. It is used as a whole grain in many cooked dishes and spelt flour can be substituted for wheat flour in baking. Spelt has a distinctive nutty flavor and is higher in fiber than wheat. Spelt also has a more digestible form of gluten than wheat giving it potential as a flour for gluten-sensitive individuals. Its popularity in Europe and potential dietary benefits are leading to increased interest in using and producing spelt in the US. In 2018, the University of Vermont Extension Northwest Crops and Soils Program evaluated six varieties of spelt in hopes to find a variety well suited for the Northeast climate. The trial was established at the Borderview Research Farm in Alburgh, Vermont

Oat Variety Trial

Oats (Avena sativa L.) have a long history of production in the Northeast. Although most oats are planted for a cover crop or forage, grain oats may be a potential revenue source for farmers. According to the 2007 census, about 200 acres of land in Vermont is cultivated for oat grain production, with an average yield of 1747 lbs ac-1. With the exception of hull-less varieties, oats need to be de-hulled before being used for human consumption and further processing is required to make oatmeal, steel cut oats, or oat flour. Since 2009, the University of Vermont Extension Northwest Crops and Soils Program has conducted oat variety trials to provide yield comparisons in Vermont’s climate. Varietal selection is one of the most important aspects of crop production and significantly influences yield potential. It is important to remember, however, that the data presented are from replicated research trials from only one location in Vermont and represent only one season. The goal of this project was to evaluate yields and protein of seventeen oat varieties

The Efficacy of Spraying Organic Fungicides to Control Fusarium Head Blight Infection in Spring Wheat

Locally grown grains, such as wheat and barley, are in high demand in the Northeast for both livestock feed and human consumption. Many bakeries feature loaves baked with locally grown wheat. Hard red spring wheat is most commonly used for bread flour. One major challenge that grain growers encounter is infection by disease-causing fungi, such as the fungus Fusarium graminearum, whose spores can infect plants from flowering until grain fill. Fusarium head blight (FHB) can shrivel grain, decrease seed germination, decrease yields, and contaminate grains with mycotoxins. The primary mycotoxin associated with FHB is deoxynivalenol (DON), a vomitoxin. If DON concentrations are above 1 ppm, they may pose health risks to humans and livestock. While humans should not eat grains with DON concentrations above 1 ppm, some livestock can consume grain with up to 10 ppm DON, depending on the species and proportion of their diet which includes DON contaminated grain. Fungicide applications have proven to be relatively effective at controlling FHB in spring wheat in other growing regions. Limited work has been done in this region on the optimum timing for fungicide application on spring wheat to minimize DON. There are few studies evaluating organic-approved biofungicides, biochemicals, or biostimulants for the management of FHB. In 2019, the UVM Extension Northwest Crops and Soils (NWCS) Program conducted a spring wheat fungicide trial to determine the efficacy and timing of fungicide application (organic approved and conventional) to reduce FHB infection and subsequent mycotoxin production on hard red spring wheat cultivars with varying degrees of disease susceptibility

Winter Barley Planting Date and Nitrogen Amendment Trial

With the revival of the small grains industry in the Northeast and the strength of the locavore movement, craft breweries and distilleries have expressed an interest in sourcing local barley for malting. Malting barley must meet specific quality characteristics such as low protein content and high germination. Many farmers are also interested in barley as a concentrated, high-energy feed source for livestock. Depending on the variety, barley can be planted in either the spring or fall, and both two- and six-row barley can be used for malting and livestock feed. Winter barley has not been traditionally grown in the Northeast due to severe winterkill. However, newly developed varieties and a changing climate have encouraged our team to investigate this crop for the area. In 2017/2018, we undertook this project to evaluate the effects of winter barley planting date and quantity of fall and spring nitrogen (N) amendments on barley yields and quality