224 articles tagged "Vegetable Crops - General".

Waterhemp is prevalent in the Midwest and the Great Plain States. It became a significant agricultural weed in 1990s. Before then it was present in crop fields, but it is presumed that it rarely reached economic infestations. It became a problem in Indiana by 1998. Waterhemp is best adapted where less aggressive tillage is practiced. The adoption of conservation tillage might have aided in its widespread establishment. Also, the use of herbicides in the late 1980s coincided with the spread of waterhemp, and it quickly became resistant to Group 2 herbicides (ALS-inhibitors). Today waterhemp populations have been documented to also have resistance to Groups 5 (Photosystem II-inhibitors), 9 (glyphosate), 14 (PPO-inhibitors) and 27 (HPPD-inhibitors or “bleachers”). Identification: At the seedling stage, it can be difficult to distinguish waterhemp from other pigweeds. Cotyledons are egg- to ovate-shaped (Figure 1). When plants are larger, waterhemp can be differentiated because it has no[Read More…]


Recently, the Food and Drug Administration (FDA) announced a temporary policy regarding eligibility for the qualified exemption under the Food Safety Modernization Act (FSMA) Produce Safety Rule. The policy is designed to provide flexibility to growers during the COVID-19 public health emergency. The policy and guidance may be found on FDA’s website at https://www.fda.gov/media/138316/download. Under the FSMA Produce Safety Rule, growers may receive a qualified exemption if total food sales (defined as anything that may be used as food and drink for humans and animals) are less than $500,000 annually and more than half of all sales are to a qualified end user. A qualified end user may be (a) the consumer of the food or (b) a restaurant or retail food establishment that is located in the same state or the same Indiana reservation as the farm or not more than 275 miles away. The COVID-19 public health emergency[Read More…]


As we continue to move toward harvest for many of our produce crops, numbers of workers will continue to increase on produce farms. Management of worker health has been, and continues to be, critical to insuring that farms have adequate labor. The following are a few resources available to growers as they continue to monitor and manage worker health: 1.  Centers for Disease Control (CDC) and the U.S. Department of Labor: Joint guidance for agriculture workers and employers during the COVID-19 public health emergency.  Available at https://www.cdc.gov/coronavirus/2019-ncov/community/guidance-agricultural-workers.html. 2. Indiana State Department of Health: Spanish and English versions of guidance documents are online at https://www.in.gov/isdh/23276.htm. a. Guidance for Migrant Farm Workers, Labor Camps Operators and their Employer b. Steps to help prevent the spread of COVID-19 (poster) c. Stop the Spread of Germs Like COVID-19 (poster) 3. Purdue Extension: Management of Farm Labor During the COVID-19 Pandemic (Publication FS-38-W) available from[Read More…]


USDA will soon begin taking applications for the Coronavirus Food Assistance Program. As part of applying for the program, you’ll need to contact the Farm Service Agency county office at your local USDA Service Center to schedule an appointment. Find your office at farmers.gov/cfap. Your local FSA staff will work with you to apply for the program, and through forms asking for this type of information: Contact Personal, including your Tax Identification Number Farming operating structure Adjusted Gross Income to ensure eligibility Direct deposit to enable payment processing Please do not send any personal information to USDA without first initiating contact through a phone call. FSA has streamlined the signup process to not require an acreage report at the time of application and a USDA farm number may not be immediately needed. If you are an existing customer, this information is likely on file at your local Service Center. What[Read More…]


Have you thought about produce your own value-added products that increase the value of your fresh produce? What are the challenges for you to start or expand your value-added business? How does COVID-19 affect your business? We would like to invite you to participate in the online survey to share your perspective and experiences on value-added production and we also want to learn about how COVID-19 pandemic affect your business. Your feedback will be very valuable for us to develop better learning materials for you and other growers. You can participate in this study if you are a Produce Grower. You do not need to have a value-added business! Please help us by completing this survey: https://purdue.ca1.qualtrics.com/jfe/form/SV_6RmMdQjLEFAr445 You will have the chance to receive a $35 Amazon e-gift card (odds: 1 in 10) if you enter your email address in the last survey question. The winner will be notified via[Read More…]


Info about the culprit insect: Cutworms are the larval (caterpillar) stage of moths in the family Noctuidae, which typically fly at night. Although the adult moths are not damaging, the voracious larvae can be! The caterpillars typically hide during the day and emerge at night, curling around young, tender plants to feed. How many kinds of cutworms are there? There are several species of cutworms, but you are most likely to encounter one of four species of cutworm in Indiana: either the dingy, variegated, or clay backed cutworms, which overwinter as partially grown larvae, or the black cutworm, which does not overwinter in the Midwest, but migrates back each year. The black and clay backed cutworms are leaf feeders and plant (stem) cutters, while the dingy and variegated cutworms are mainly leaf feeders that rarely cut plants at or below the ground level. What crops do cutworms attack? Cutworms are[Read More…]



Dual Magnum® is registered for use in numerous row crops and specialty crops in the state of Indiana. While some vegetable crops (beans, peas, potatoes, pumpkins, rhubarb, and tomatoes) appear on the specimen or national label (Section 3 label), most do not. Numerous specialty crops that do not appear on the specimen label are included in the 24(c) special local need label. But finding the 24(c) label, which was recently updated in 2019, can be difficult. The new 24(c) label is available on the National Pesticide Information Retrieval System web site: http://npirspublic.ceris.purdue.edu/state/state_menu.aspx?state=IN. To find it, type “SLN IN” and “130003” in the first two boxes for “EPA Registration Number” and click the search button. The product report will show “DUAL MAGNUM – TRANSPLANTED BELL PEPPERS.” Click on the ALLSTAR symbol. On the page that opens, click on the Company Label ID number “IN0816048DA0319.” This will open a pdf of the label. The[Read More…]


During the 2020 COVID-19 pandemic, farmers’ markets and farm stands are considered ‘essential businesses’ in Indiana. Therefore, statewide Executive Orders permit their operation during periods when only essential businesses may remain open, as long as proper social distancing measures are used. The guidelines below outline best practices for farmers’ markets in order to be considered an essential business. They have been prepared by Purdue in cooperation with Indiana State Department of Health, Indiana Grown, and other organizations. As of May 4, 2020, the most recent Executive Order (20-26) permits certain non-essential businesses to open in all counties except Cass, Lake, and Marion. Appropriate social distancing, personal hygiene and cleaning/disinfecting continue. During the period of loosening restrictions we recommended contacting local health departments for guidance on best practices in your area. Conditions differ across the state of Indiana and so guidelines may also differ. Guidelines to Exercise Essential Status for a[Read More…]


Farmers markets and farm stands will be opening soon if they aren’t already open. Vendors and market managers will be implementing new practices to reduce the spread of the novel corona virus. Guidelines for practices at Indiana farmers markets are summarized in a new publication from Purdue in cooperation with Indiana State Department of Health, Indiana Grown, and other organizations. In addition to getting familiar with these new practices, it’s a good time to review ways to keep produce fresh between harvest and sale. Vegetables quickly lose quality after harvest if not properly cooled and stored. Cooling slows biochemical processes in the harvested produce, helping to maintain flavor and minimize decay. Preventing water loss by maintaining appropriate relative humidity reduces weight loss and shriveling or wilting. Even when post-harvest care at the farm is adequate, keeping produce fresh at a farm stand or farmers market can be a challenge. Vegetables[Read More…]


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