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- 3Organic Agriculture
- 2Conventional Agriculture
- 1Arbuscular Mycorrhizal Fungi
- 1Clapperton, M. Jill
- 1Frick, Brenda
- 1Hucl, Pierre J.
- 1Nelson, Alison G.
- 1Quideau, Sylvie A.
- 1Reid, Todd Andrew
Competition with weeds decreases crop yields globally. Some traits are known to confer a competitive advantage to spring bread wheat (Triticum aestivum L.), but complex relationships between the competitive traits makes breeding for competitive ability difficult. Prairie organic producers use...
The soil microbial community and grain micronutrient concentration of historical and modern hard red spring wheat cultivars grown organically and conventionally in the black soil zone of the Canadian prairiesDownload
Micronutrient deficiencies in the diet of many people are common and wheat is a staple food crop, providing a carbohydrate and micronutrient source to a large percentage of the world’s population. We conducted a field study to compare five Canadian red spring wheat cultivars (released over the...
Demand for organically produced food products is increasing rapidly in North America, driven by a perception that organic agriculture results in fewer negative environmental impacts and yields greater benefits for human health than conventional systems. Despite the increasing interest in organic...