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USDA Crop Progress Report: Harvest Behind Average.

As of Sunday, 53% of soybeans are harvested, compared to the five year average of 66%. 95% are dropping leaves, and 73% of the crop is rated good to excellent, unchanged on the week.

31% of corn is harvested, compared to 53% on average, while 93% is mature, compared to 94% on average. 60% of corn is in good to excellent condition, steady with a week ago.

76% of winter wheat is planted, compared to 77% on average, and 56% has emerged, compared to 50% on average.

49% of U.S. pastures and rangelands are in good to excellent shape.

The complete USDA Oct.20, 2014 Crop Progress Report: http://usda.mannlib.cornell.edu/usda/nass/CropProg//2010s/2014/CropProg-10-20-2014.txt

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2. Unpacking the Complex Nature of Flavour Chemistry in Pea

Video: 2. Unpacking the Complex Nature of Flavour Chemistry in Pea


>> Guidance for Analyzing Flavour Compounds in Peas
>> Relevance of gustation and somatosensory perceptions in research
>> Strategies for identifying perceptible flavour molecules in peas
>> Importance of sensory-guided approaches
>> Research Highlights: Impact of ultra-high temperature processing and storage conditions on pea protein aroma, Molecular origins of off-tastes in pea, Umami in pea protein – MSG levels in commercial samples and importance of umami-enhancing compounds, NMR methods to evaluate protein-flavour binding behaviour and mechanisms

This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients.