While the old nursery rhyme says Mary the contrary used several odd techniques to get her garden to grow, Canadian beef producers are relying more on new forage varieties, new forage blends and new management approaches to not only produce more grass, but also help to extend the grazing season.
Producers are looking for different things from forages — that includes varieties that come into production early and hold their quality later, varieties and species that tolerate drought, others that don’t mind wet feet, legumes that have high production but minimize the risk of bloat, and grasses, legumes and even annual crops with the versatility to be grazed, baled or silage — these are among the features being evaluated and incorporated into forage mixes across the country. Continue reading
This article written by Dr. Reynold Bergen, BCRC Science Director, originally appeared in the December 2017 issue of Canadian Cattlemen magazine and is reprinted on the BCRC Blog with permission of the publisher.
Canada’s pasture and rangelands have drier, colder, and shorter growing seasons than many other beef producing areas in the world. The forage varieties that perform best in Canada are generally the ones that have been bred, selected and developed to germinate, grow, survive and thrive here. Forage varieties developed in foreign countries are sometimes marketed in Canada, but they weren’t developed under our climate and may not perform as well as home-grown varieties.
A total of 144 new perennial forage cultivars (grasses and legumes) were developed in Canada and registered between 1932 and 2017. Although private or not-for-profit companies often sell these seeds, these companies rarely did the actual breeding and development work. Nearly all (98%) of these 144 cultivars were developed by public (government and university) breeding programs. It is critically important that universities and governments continue these breeding programs, because when a program stops it takes years to rebuild its momentum.
Here are a few examples. Continue reading