This project will quantify the variability in seed weight from field samples of the weed annual ryegrass (Lolium rigidum) and quantify how seed weight of annual ryegrass impacts the efficacy of harvest weed seed control (HWSC) impact mills.
Posts Tagged - research funding
Making the most of phosphorus(P) fertiliser inputs: Managing spatial variability and long-term strategies (TCO6024)
The overall aim of this project is to increase the profitability from phosphorus (P) fertiliser applications and determine sustainable P fertiliser strategies. This project focuses on two key P management areas: improving applications in variable paddocks/landscapes and refining long-term P management strategies on highly P responsive soils. This project will build on the results from SAGIT projects TC219 and TC221. This project is a co-investment, with GRDC providing 50% of the total funding.
Drought preparedness using barley architecture and phenology for biomass production (SAR5124)
The project aims to better understand the plant characteristics, including phenology and architecture, required to maximise biomass production for barley in grazed, grain and opportunistic grain and grazed scenarios across variable rainfall seasons. A diverse set of elite and novel varieties will be tested by different simulated grazing treatments across low, medium and high rainfall zones of South Australia.
Eyre Peninsula Farming Systems Summary 2024-2026 (SAR2424)
This project will provide partial cost for the printing and development of the Eyre Peninsula Farming Systems Summaries 2024, 2025 and 2026, enabling continued distribution of this important summary to all growers, industry representatives, researchers and consultants on EP. The Eyre Peninsula Farming Systems Summary is an annual publication consisting of research results undertaken on EP and other areas of relevance, and their implications to upper EP farming systems.
Novel health food products from oats – fermented, spoonable snacks (SAR1224)
The aim of this project is to use Australian grown oats in a new product format, that is not a breakfast cereal or bakery ingredient, that capitalises on the current market trends in ‘freefrom’ foods (in this case, free-from lactose or dairy) and fermented foods for improved gut health. The overall objective of the study is to develop healthy fibre enriched fermented spoonable snacks from oat flour/bran with a clean label (minimum number of food additives).