Browsing by Author "Sheaffer, Craig C."
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Item "Annual" Alfalfa in Crop Rotations(Minnesota Agricultural Experiment Station, 1989) Sheaffer, Craig C.; Barnes, Donald K.; Heichel, Gary H.Item Effects of Seed Coating on Forage Legume Establishment in Minnesota(Minnesota Agricultural Experiment Station, 1988) Sheaffer, Craig C.; et al.Item Environmental Guide to Alfalfa Growth, Water Use, and Yield in Minnesota(Minnesota Agricultural Experiment Station, 1987) Sharratt, Brenton S.; Baker, Donald G.; Sheaffer, Craig C.Alfalfa (Medicago sativa L. ) is an important agricultural crop in Minnesot a, where it is grown to enhance soil conservation, for green manure, for forage, and as a cash crop. Minnesota is now the third leading alfalfa producing state with 7 percent of the national acreage (2.0 million acres). The current value of the Minnesota alfalfa crop is estimated at $11 million. Alfalfa is cal led the queen of the forages because of it s longevity, high yield, and high nutritive value, It is grown over a wide range of 1atitudes fromthe tropics to the Canadian provinces. The ability of alfalfa to adapt to arid and humid environments and to regions having temperatures as high as 120°F or as lowas -83°F has resulted in its worldwide distribution. Four aspects of alfalfa in Minnesota are discussed in this bulletin: a bri ef history, growth characteristics, water relations, and the effect of climate on growth and yield. The info rmation cont ained in this bulletin comes from Minnesota-based studies and is for cultivars appropriate for the region. Research from other sources is also used to provide information not covered by Minnesota st udies. This environmental guide is intended to be of value in the application of alfalfa responses to the environment. Some relations may be of only local application (e.g., calendar days), whereas others have much broader appli cation (e.g., growing degree days and potential evapotranspi ration). The relations developed in this guide can be used to estimate alfalfa maturity, potential production at various stages of development, water use and irrigation requirements, and yields.Item Forage Legumes: Clovers, Birdsfoot Trefoil, Cicer Milkvetch, Crownvetch, and Alfalfa(Minnesota Agricultural Experiment Station, 2003) Sheaffer, Craig C.; Ehlke, Nancy J.; Albrecht, Kenneth A.; Peterson, Paul R.Item Forage Legumes: Clovers, Birdsfoot Trefoil, Cicer Milkvetch, Crownvetch, Sainfoin and Alfalfa(Minnesota Agricultural Experiment Station, 1993) Sheaffer, Craig C.; et al.Item Hay Preservation(University of Minnesota. Agricultural Extension Service, 1979) Sheaffer, Craig C.; Martin, Neal P.Item Hay preservation(University of Minnesota. Agricultural Extension Service, 1987) Sheaffer, Craig C.; Martin, Neal P.This archival publication may not reflect current scientific knowledge or recommendations. Current information available from the University of Minnesota Extension: https://www.extension.umn.edu.Item INTENSIVE ROTATlONAL GRAZlNG(1993-05-17) Sheaffer, Craig C.Item The Interaction of Grazing Muzzle Use and Grass Species on Forage Intake of Horses(University of Minnesota. Minnesota Extension Service, 2013-09) Glunk, Emily C.; Sheaffer, Craig C.; Hathaway, Marcia R.; Martinson, Krishona L.Item Preference of Twelve Perennial Grass Pasture Mixtures Under Horse Grazing(University of Minnesota. Minnesota Extension Service, 2013-09) Martinson, Krishona L.; Sheaffer, Craig C.Item Reed Canarygrass(Minnesota Agricultural Experiment Station, 1990) Sheaffer, Craig C.; et al.Item Risk Management Guide for Organic Producers(University of Minnesota, 2010) Moncada, Kristine M.; Sheaffer, Craig C.In this publication, we focus on production risks for crops that include cultural practices, variety selection, and management of pests and diseases. This publication will help growers who are contemplating adopting organic production practices understand the risks that are associated with organic production and make choices that will minimize those risks. Additionally, this guide will also be beneficial to all organic producers, regardless of their level of experience.