Growing Food: A Guide to Food Production

Sodium Chlorate and Sulphuric Acid—total, with a wide effect on all plants. Used at 10-15 kg/ha in dry conditions. Often mixed w ...

spending some period of time in conversation, and observation, to discover exactly which tools are the most appropriate. For exa ...

“ownership” of water is usually a contentious topic, which should be clearly and definitively agreed as far as possible before a ...

applied with the water; labour input is lower; crop damage from heat or frost can be reduced; and the accumulation of salts in t ...

Foggers & Misters—relatively high water pressure is needed, using very fine nozzles located on a pipe network near to the p ...

Example of the calculation of monthly water requirements. Calculation of soil moisture deficits from average evapotranspiration ...

To protect plants successfully from frost, the water should be applied continuously, especially during the time when thawing occ ...

The amount of water needed to leach out salts properly varies greatly, but roughly speaking between 5% and 35% extra water is ne ...

O Storage The two critical factors for the safe storage of seed, and food, are temperature and relative humidity. Food also requ ...

Mites in Stored Grain Mites are often a problem in stored grain, normally when the temperature and humidity are high and when th ...

The optimum temperature for most insects attacking stored seed is between about 28 °C and 35°C. If the temperature rises much hi ...

The length of time during which seed remains viable, ie capable of germinating to produce a normal seedling, depends for each cr ...

DESCRIPTION AND CHARACTERISTICS OF THE MAIN FOOD CROPS A. Cereals Oats (125), Rice (128), Rye (133), Sorghum (135), Teff (140), ...

For quick and easy reference, the food crops listed in Section 2 are all described in “Barley”, then “Planting conditions / Soil ...

Genetic Modification (GM) has been very successful with maize, rice and soya, but much less so with wheat, mainly due to the fac ...

Hordeum vulgare Orge (French); Gerste (German); Cevada (Portuguese); Cebada (Spanish); Orzo (Italian); Korn (Swedish); Sha’ir (A ...

Barley has the glume and palea (seed coverings) remaining attached to the seed after threshing. These can only be removed by gri ...

dead central leaves. Controlled with seed dressings. which are alternate hosts. Hessian Fly—less harmful on barley than on wheat ...

Pearl(ed) barley, where the outer husk and part of the bran layer is ground off the seed (leaving only the “pearl”), and also na ...

The kernels of the triangular shaped seeds are about 6mm long and enclosed by a tough, dark brown, black or grey rind. Seeds con ...