A coalition of major farm organizations and agriculture technology providers announced an agreement on data privacy and security principles.

In the near future, growers will have access to several new crop cultivars with resistance to a wider range of herbicides than has been available before. Here is a quick summary of these new crops and when they are expected to reach the market.

The USDA Risk Management Agency (RMA) today announced that the new Whole-Farm Revenue Protection insurance policy is now available for the 2015 crop year. The policy allows producers to insure between 50-85% of their whole farm revenue and makes crop insurance more affordable for producers, including fruit and vegetable growers and organic farmers and ranchers.

Experts with the Weed Science Society of America say one often-ignored strategy for controlling herbicide-resistant weeds is now getting a second look. Farmers are finding success by ensuring that weed seeds remaining in the field at harvest time aren’t dispersed and left to sprout in subsequent growing seasons.

As you finish up your harvest and sit down to think about your seed options for next year, consider your options when it comes to genetic resistance to disease.

Corn marketed at the standard moisture content of 15.5% and 56 pounds per bushel typically contains 47.3 pounds of dry matter and 8.7 pounds of water.

The wet fields that have delayed growers from harvesting also increases the risk for yield loss from wildlife damage and weak plant integrity due to unfavorable weather conditions.

As fall strip-tillage gets geared up, I was asked what a grower should look for in their fields, and developed this list of tips

At first glance, soil sampling would seem to be a relatively easy task. However, when you consider the variability that likely exists within a field because of inherent soil formation factors and past production practices, the collection of a representative soil sample becomes more of a challenge.

Grain moisture content at different growth stages is fairly well known. Kernel moisture content decreases as the kernels develop through the blister stage (85%), milk stage (80%), dough stage (70%), dent stage (55%), and finally physiological maturity (30%).