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
