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Using Dried Corn

By Claudia Botzet

Corn is a nutrient dense food full of vitamins and minerals and can be dried using food preservation methods of sun-drying, solar-drying, or using a dehydrator. When dried, corn is lightweight and does not need to be refrigerated for storage. A half cup of dried corn will re-hydrate to yield one cup. Dried corn can be used in soups and stews, eaten as a snack, or ground as cornmeal.

Source : sdstate.edu

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

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.