Revised April 1983. Reprinted January 2000. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised April 1983. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised February 1982. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised October 1984. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published October 1974. Fourth reprinting August 1979. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Fertilizing hops improves yield and quality by supplying the crop with ample nutrition in advance of demand. Producers must combine this goal with production costs and environmental stewardship. Fertilization should be based on yield and quality response, experience, and economics. Unfortunately, limited experimental data exist linking modern cultural practices, current...
Recommendations in this fertilizer guide apply to tillage fallow-winter wheat and chemical fallow-winter wheat cropping systems. This guide is one of a set of publications that address the nutritional requirements of nonirrigated cereal crops in north-central and eastern Oregon.
Recommendations for nitrogen, phosphorus, potassium, sulfur, chloride, and zinc are covered...
Most irrigation water in Oregon is of excellent quality. Occasionally a deep well yields water that is too salty for irrigation, or contains constituents that are detrimental to plants or soils. Water can be of poor quality for irrigation because of the amount of impurity (salt) it contains or the...