Farms.com Home  › News

Saskatchewan Seeding Ramping Up but Behind Five-and Ten-Year Averages

Saskatchewan Agriculture reports spring seeding is ramping up but remains behind the five- and ten-year averages.Saskatchewan Agriculture released its crop report yesterday for the period from May 5th to 11th.Kim Stonehouse, a Crops Extension Specialist with Saskatchewan Agriculture based in Tisdale, says seeding is ramping up.

Quote-Kim Stonehouse-Saskatchewan Agriculture:

Last week we saw very limited precipitation and the run off water is just starting to receded so seeding is ramping up in many areas. Currently we're at about 16 percent of the 2026 crop in the ground.That's up about 13 percent from last week but it's behind the five-year average of 28 percent and behind the 10-year average of 27 percent for this time of year.

We'd like to see some dry warm conditions to increase the amount of seeding that's happening in certain areas of the province.Unfortunately right now we're in a bit of a weather system that seems to be bringing a lot of wind and some well needed moisture to the south part of the province as well as the west side of the province but the wind is probably our biggest concern as it can dry areas out significantly which means the crops that are in the ground may be now sitting in drier soil and or buried further due to erosion causing them to not emerge as well.

So, topsoil moisture remains mostly adequate.The dry and windy conditions are reducing the surplus water which is a good thing for areas that are waiting to get on the fields but a number of areas are starting to report shortages.Provincially cropland topsoil moisture is 13 percent surplus, 70 percent adequate, 16 percent short and one percent very short.

Source : Farmscape.ca

Trending Video

What Drives Pork Eating Quality - Dr. Ben Bohrer

Video: What Drives Pork Eating Quality - Dr. Ben Bohrer



In this episode of The Swine it Podcast Show Canada, Dr. Ben Bohrer from The Ohio State University discusses what shapes consumer experience with pork. He explains why juiciness and flavor matter, how stunning and chilling affect pork quality, what consumer research reveals about pork chops, and why education and guidance on pork preparation are critical to improving demand. Listen now on all major platforms!

"Consumer education may be one of the pork industry’s biggest opportunities to improve eating experience."

Meet the guest: Dr. Ben Bohrer / ben-bohrer-57b35bb2 is an Associate Professor of Meat Science and Muscle Biology at The Ohio State University and Owner/Operator of Meat Science Solutions, LLC. He earned his Ph.D. in Animal Sciences from the University of Illinois at Urbana-Champaign and his M.S. and B.S. from The Ohio State University. His work connects animal science, food science, meat quality, processed meats, and consumer eating experience. Learn more from Dr. Ben Bohrer on The Swine it Podcast Show Canada, available on all major platforms.