This guest post written by Sherri Roberts, Regional Crops Specialist – Weyburn, SK. To learn more about ergot, see the links below.
Three things are needed in order for a disease to occur:
- a susceptible host,
- a disease causing organism and
- the right environment.
Saskatchewan fall rye varieties are all rated as moderately susceptible to ergot. While rye is the principal host; barley, wheat, triticale, oats and numerous species of cultivated and wild grasses are also susceptible.
The ergot causing fungal organism, Claviceps purpurea, has the ability to Continue reading