Sprayer operators recognize the importance of matching their sprayer settings to the crop to optimize efficacy. For example, spraying a protective fungicide in field tomato should require a different approach from spraying a locally systemic insecticide in staked peppers. Knowing this, many operators make ad hoc changes and then wait to “see if it worked”. A process is required that empowers the operator to make systematic changes to their program and assess coverage immediately. Continue reading How to assess spray coverage in vegetable crops→
Established in 2014, the Food Donation Tax Credit for Farmers, gives farmers a tax credit valued at 25 per cent of the fair market value of the agricultural products they donate. Community food programs, like the student nutrition program, also benefit by receiving more fresh local food for distribution to Ontario families.
This credit helps to ensure that more locally grown food ends up on people’s plates, and that includes the people who need it most in our communities.
There are many potential causes of fruit rot in tomato. In processing crops, we often see them when crop maturity is getting ahead of harvest.
The most important fact to know about anthracnose fruit rot of tomato is that while symptoms appear only on ripe fruit, infections can be initiated on green fruit (you can’t see those infections). Fungicide programs must begin early enough to prevent the initial infection of green fruit. You can’t spray away an infection that’s already happened.
Black mold (alternaria)
Overripe tomato fruit may develop black mold caused by Alternaria alternata. Symptoms can range from small, dark blotches to large sunken areas Lesions may develop soft, black fungal growth in warm, humid weather. Black fungal growth may also develop on existing wounds or lesions. Continue reading Tomato fruit rots→
Information for commercial vegetable production in Ontario