New National Potato Wart Response Plan Ready For 2025 Potato Crop

Mar 17, 2025

The Canadian Food Inspection Agency (CFIA) is committed to helping contain, control, and prevent the spread of potato wart. The new National Potato Wart Response Plan has been finalized and will take effect with the 2025 potato crop.

The response plan outlines measures and activities that must be followed when a potato wart detection is confirmed and applies to new detections of potato wart anywhere in Canada, other than Newfoundland and Labrador. It replaces the Potato Wart Domestic Long-term Management Plan (2009).

The CFIA met regularly with stakeholders, including the Canadian Potato Council, the Prince Edward Island Potato Board, and the Province of Prince Edward Island (PEI), throughout the development of the response plan. Input from these stakeholders has helped make the final response plan inclusive of information and expertise from the potato sector including growers and grower associations, and trading partners.

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Video: Root Exudates, Soil Biology, and How Plants Recruit Microbes | Field Talk Friday

Field Talk Friday | Dr. John Murphy | Root Exudates, Soil Biology, and How Plants Recruit Microbes

Most of us spend our time managing what we can see above ground—plant height, leaf color, stand counts, and yield potential. But the deeper you dig into agronomy, the more you realize that some of the most important processes driving crop performance are happening just millimeters below the surface.

In this episode of Field Talk Friday, Dr. John Murphy continues the soil biology series by diving into one of the most fascinating topics in modern agronomy: root exudates and the role they play in shaping the microbial world around plant roots.

Roots are not passive structures simply pulling nutrients out of the soil. They are active participants in the underground ecosystem. Plants constantly release compounds into the soil—sugars, amino acids, organic acids, and other molecules—that act as both energy sources and signals for soil microbes.