|
| The majority of the problem came from corn not being mature at frost. Most of the corn in this area did not have the opportunity for natural dry-down. The breaking up is coming from the kernel tips that were not at black layer. I have not heard of any good test weights in this area. As I posted on the marketing page a few weeks back, this will by no doubt affect the final national corn average. Pounds make bushels, plain and simple.
We have seen from 50-53 pounds (after drying)
Elevators are going to have a difficult time selling #2 corn because of the test weight issue. | |
|
Poor test weight
