RECONSIDER YOUR NITROGEN RATES AND REAP THE REWARD

In order to gain breadmaking specifications wheat growers should reconsider the rate at which they apply nitrogen to their quality wheat crops, say seed company Nickerson.

 The UK’s three highest-yielding breadmaking varieties (Xi19, Solstice and Einstein) are all marketed by the company, who is keen to draw growers’ attention to data supplied by the British Survey of Fertiliser Practice, which shows that the application rate of nitrogen onto wheat has stayed almost constant since 1983, with only slight increases in 2003 and 2004.

Bill Angus, Nickerson’s senior wheat breeder, personally believes that farmers are still under-fertilising.

“The varieties on the market now are far higher yielding than ten years ago and yet virtually the same applications of N are going on. It is basic agronomics that for higher yield you need more N, but it isn’t happening. We understand concerns about the rise in price of fertiliser but by denying your crop N you are denying yourself chances of gaining premiums.”

Varieties such as Einstein, Xi19 and Solstice can yield 10% more than the breadmaking veterans and with the right inputs will also achieve the protein specs.

“You have to consider the probability of achieving success with your crop,” says Mr Angus. “If you miss your spec with a lower yielding variety you have almost no return on your crop - get the spec right and the premium may make up for the yield difference. This is a risky strategy, especially with the lower premium prices currently being paid.”

Nickerson’s advice is to look at the individual circumstances of where and when each variety has been sown, and assess its nitrogen needs from this.

“A late-drilled, 2nd wheat crop of Einstein is likely to bring in a lower yield and therefore has every possibility of reaching higher protein levels, where as early-drilled Solstice crops will produce high yields and lower proteins.  In both situations tailoring the inputs in view of the variety’s traits, and its position in the rotation, will be more of a guarantee to reaching a premium than gambling with a low yielding, yet high-protein wheat.”

All varieties would also benefit from additional sulphur, as well as nitrogen, to build gluten strength says Mr Angus. “The sulphur aids the uptake of nitrogen, and together they are the building blocks of protein.”

For further information contact: Lee Robinson on 01472 371471 or go to www.nickersonuk.com