Crop Residue Managment
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Crop Residue to Reduce Erosion
Residue from the previous crop is left on the soil surface for a specific period of time through the use of reduced tillage practices.
Description
Crop residue management is part of reduced tillage and continuous no-till systems and may be used with conventional tillage. All tillage operations are reduced, and some crop residue is always on the soil surface. This residue helps shield the soil from rain and wind until the next crop can produce a protective canopy. Continuous no-till systems provide the best soil protection because the soil is not tilled and all reside stays on top of the ground. Seasonal residue management can be used with conventional tillage systems when crop residue is left in the fall to protect fields during winter.
Benefits
- Ground cover prevents soil erosion.
- Residue improves soil quality.
- Fewer trips across the field and less tillage reduce soil compaction and save time, energy, and labor.
Planning
- Will the crop produce enough residue to protect the soil from erosion?
- Is special equipment needed?
Tech Notes
- Contact our office for free guidance.
- Ensure ample residues are spread evenly over the field by combine at harvest.
- Reduce the number of unnecessary tillage passes.
- Use straight points and sweeps on chisel plows instead of twisted points. Twisted points can bury 20% more residue.
- Set tillage tools to work at shallower levels.
Measuring Crop Residues
Estimate residue levels by using a line that has 50 or 100 equally divided marks. Stretch the line diagonally across crop rows. Count the number of marks that have residue under the leading edge. Walk the entire length of the rope. The total number of marks with residue under them is the percent of residue cover. If the line has only 50 marks, multiply the count by two. Repeat three to five times in representative areas of the field. Reduced tillage systems should leave at least 30% residue after planting each crop. Continuous no-till systems will leave much more residue.