Development for our crops is progressing, but several different factors are affecting the relative development for this crop.
- Moisture availability.
- Previous crop.
- Maturity rating for the crop.
All of these factors will affect our perception of how this crop is developing.
This week I looked at samples from our Agronology 10 Research plot where the previous crop was corn. Those ears weren’t at the roasting ear stage (R2). A second sampling two days later, with corn two day earlier maturing (110 vs. 112) and on soybean ground, was at late milk (R3) or early dough stage (R4).
The corn crop will reach physiological maturity (32% moisture corn) approximately 60 days after mid-tasseling.