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Course 5: Pre-Inspection and Roguing 101

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This course will provide you with important information about pre-inspection and roguing a field. Once you complete this course, you will understand:

  • What check inspections are and why they are important
  • How variety descriptions and ‘acceptable levels of variants’ are used in roguing
  • That there are specific weeds that must be removed from some seed crops before inspection
  • Key plant parts used for differentiating the seed crop from off-types, other varieties, and other crop kinds
  • How to rogue your specific crop including the ideal stage of maturity, field conditions, and the morphological/physical/visual characteristics of plants that you will use
Detailed roguing information and images are also provided by crop kind, including:
  • Cereals (Wheat, Oats, Barley, Rye, Triticale)
  • Legumes (Soybeans, Peas, Lentils)
  • Forages
  • Alfalfa
  • Ryegrass
  • Canola and Mustards
  • Hemp