IPM Information for April 30, 2013

On April 30th we held our second IPM session of the season.  The traps were examined, but nothing of significance was found.  A few cereal leaf beetles were found, but not in quantities to warrant any concern.

Information was presented on the decision making process and sampling techniques used in IPM.  The basic components of an IPM program such as :

• Pest identification
• Pest monitoring
• Determination of economic injury level
• Pest control strategies

were also reviewed.

Looking for alfalfa weevils and other pest

The threshold or the point at which pest populations or environmental conditions indicate that pest control action must be taken were demonstrated using the alfalfa crop.  Detailed information on the pest should be gathered before any action is taken.  The following list summarizes the key information that should be gathered for each pest:

1. Pest Status
2. Life stage identification
3. Life cycle in relation to growing season
4. Optimal techniques for monitoring populations
5. Opportunities to exploit pest weaknesses
6. Availability of phenology models to enhance timing of control
7. Biological control potential
8. Pros and cons of available tactics

A handout was distributed and information was presented on the six main classes and uses of wheat.  The main classes of wheat we discussed were:

• Durum Wheat, the hardest of all U.S. wheats, is seeded in the spring and contains a high amount of protein (12­16%), which is good for pasta products macaroni, spaghetti, and other noodles.  Total acreage is about 3.2 million acres. 


• Hard Red Spring Wheat contains the highest protein content (13­16.5%) making it an excellent bread wheat with superior milling and baking characteristics.  Total acreage is about 13.8 million acres.


• Hard Red Winter Wheat is the class of wheat used mostly for bread and all-purpose flour.  Hard red winter wheat accounts for more than 40% of the U.S. wheat crop and half of U.S. wheat exports. The flour is used to produce bread, rolls, some sweet goods, and all-purpose flour. Total acreage is about 23 million acres.


• Hard White Wheat is the newest class of wheat to be grown in the United States. Hard white wheat is closely related to red wheats except for the color genes and has a milder, sweeter flavor, equal fiber, and similar milling and baking qualities. Hard white wheat is used in yeast breads, hard rolls, bulgur, tortillas, and oriental noodles. This wheat is used in domestic markets and is exported in limited amounts.  Total acreage is about 0.3 million acres. 


• Soft Red Winter Wheat is seeded in the fall, has a low to medium protein content with soft endosperm, and is used to make cakes, pastries, flat breads, and crackers.Total acreage is about 13.0 million acres.


• Soft White Wheat is used much the same way as soft red wheat (for bakery products other than bread). Total acreage is about 8.3 million acres.

At BCCAC soft red winter red is grown.

Additional Information

Cutworm - Rutgers Agricultural Experiment Station

Ceral Leaf Beetle - Penn State University

Alfalfa Weevil - Penn State University

USA Phenology Network

Phenology - Aldo Leopold Foundation

University of Tennessee - Corn Insect Control Recommendation

University of Missouri-Columbia - Corn Insect Pest: A diagnostic guide

Ohio State University - Classes and Uses of Wheat