Small Grains Harvest time

Shawna Loper
As barley and wheat has headed out and started to ripen now is the time to think about harvest. Once grain reaches physiological maturity, that is as good as it’s going to get. Physiological maturity is the point when the kernel goes from soft dough to hard dough stage. You will see the heads go from green in color to a golden brown. For harvesting, the recommended kernel moisture is <15%, often depending on drying and storing procedures. A simple test to see if grain is ready for harvest is to rub grain head between your palms. If kernels do not easily separate from the chaff then it is too moist. Check out this website for more information on small grain harvest and storage: http://anrcatalog.ucdavis.edu/pdf/8176.pdf
Also here is the latest Small Grain Advisory

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s