ARE THERE ANY USA WHEAT FARMERS ON HERE??

[IDspud]

My thought exactly
Glyphosate is contact only.
Serves no purpose as a preemergent.

Are you meaning to kill what’s there prior to the crops emergence?
That’s not the correct meaning.

A preemergent is placed under the soil (watered in typically) and kills the weed before it’s seen.
Glyphosate doesn’t do this.

 

[Jay]

Glyphosate is used to control weeds or unwanted plants in a crop mostly. Check out a site called "Farm Babe" She has a lot of information about GMO, Glyphosate, Organic from Agricultures point of view.

 

[Bacon]

Here's the deal. The wheat varieties we raised 30 plus years ago had less gluten in them. Gluten is what makes your baked products light and fluffy. So the bakers all pushed to develop wheat varieties with more gluten content. Now we have people with gluten allergies that you never heard of 20 years ago.

I'm also a wheat farmer. My opinion of desiccating a wheat crop is its one of the dumbest things they have ever approved to do. Some do it around here but not many. Does it cause problems, I don't know but it's just a stupid practice.

For some that are worried about the chemical exposure side of things. I'm guessing you would get more chemical exposure walking across a city lawn barefoot than spending 10 years as a farmer. We don't over apply chemicals and fertilizer cause it's expensive. But when the city folk do their weed and feed on their lawn, if it calls for one bag then two must be better.

 

[black z]

My thought exactly
Glyphosate is contact only.
Serves no purpose as a preemergent.

Are you meaning to kill what’s there prior to the crops emergence?
That’s not the correct meaning.

A preemergent is placed under the soil (watered in typically) and kills the weed before it’s seen.
Glyphosate doesn’t do this.

Correct, the glyphosate kills the broadleaf weeds that are present before the diggers hit the dirt. I can't remember the other chemicals that are integrated in with the field cultivators.

 

[Jaynelson]

Here's the deal. The wheat varieties we raised 30 plus years ago had less gluten in them. Gluten is what makes your baked products light and fluffy. So the bakers all pushed to develop wheat varieties with more gluten content. Now we have people with gluten allergies that you never heard of 20 years ago.

Very interesting! That makes a lot of sense too....rewind to MH's original post; if you've ever eaten bread in Italy, you'll know most of it needs to be cut with a chainsaw. "Light and fluffy" are not words I would use to describe it....most of the stuff I ate had some serious density. So that would totally agree with what you're saying.