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herbicide technology

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Catalogue: GRDC Updates (West)
Mention of a trade name or company in this publication does not imply endorsement of any product or company by the Department of Agriculture and Food, Western Australia... Overall, 60-70 per cent of flour is used in traditional flat breads, 20-25 per cent of flour is used in western style breads and 5-10 per cent is used in cakes and biscuits... In summary, canola varieties sown 2-3 weeks earlier than normal (early to mid April) can be grazed in winter prior to bud elongation (usually providing 600-800 dse grazing days/ha) and recover with no impact on yield or oil...
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Catalogue: Ground Cover
As a relatively young farming system, no-till is still evolving, but there is a solid framework of existing knowledge growers can draw upon by Rohan Rainbow.. It is a relatively young farming system, still evolving as a farming practice though widely adopted by farmers in Australia and overseas... The countries with the largest areas under no-till are the US, Brazil, Argentina, Canada, Australia and Paraguay...
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Catalogue: GRDC YouTube channel
" GRDC Grains Research Updates 5-6 March 2013, Northern Region, Goondiwindi QLD. Dale Shaner video 1 24 September 2013 Dale Shaner USDA, talks about global developments in herbicide technology, with particular emphasis on the Global Herbicide Resistance Challenge; the development of a field kit for glyphosate resistance detection; the interactions between herbicide and crop residue; and accelerated atrazine degradation... Recorded at GRDC Updates, Northern Region, Goondiwindi QLD, 5-6 March 2013... Technology to reduce spray drift GCTV: Drift Reducing Technology..
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Catalogue: GRDC Updates (West)
Mention of a trade name or company in this publication does not imply endorsement of any product or company by the Department of Agriculture and Food, Western Australia... Overall, 8-10 lines from Stage 3 entries are likely to be selected for Stage 4 trials in 2010/2011... Overall, 60-70 per cent of flour is used in traditional flat breads, 20-25 per cent of flour is used in western style breads and 5-10 per cent is used in cakes and biscuits...
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