FMC Offers New Episodes of The Minute

Kelly MarshallAgribusiness, FMC, Video, yields

fmc-the-minuteFMC is bringing growers 12 new episodes of The Minute.  The series was created to offer timely information about current agronomic issues to growers and retailers.  This new set of shows will help prepare members of the ag community for the 2017 growing season.

“Our host, Jake Turner, is back traveling the country, talking with industry experts and growers about best practices, new technologies and emerging trends,” said Aaron Locker, FMC marketing director. “Growers have told us how much they enjoy The Minute, and we are pleased to bring it back with new information and ideas to help them prosper.”

Jake is covering a lot of territory and topics on The Minute. Over the past three years, more than 30 episodes have been produced. Upcoming episodes will focus on tough corn diseases, new in-furrow technologies, high-production systems and herbicide stewardship. Current and past episodes of The Minute are available at http://www.fmcminute.com.

The first episode addresses maximizing yields.  Dr. Fred Below, a professor of plant physiology at the University of Illinois, Urbana-Champaign, offers his advise to viewers. “If you look at the highest corn yield recorded in the U.S., it exceeds 500 bushels,” Below said. “The average yield is 180 bushels and that difference is known as the yield gap. Our research is designed to see how we can close that corn yield gap.”

“High yields are all about making sure the plant is never stressed,” Below added. “You have to start strong, grow strong and finish strong. But if you don’t start strong, you can never make up for lost time.”

FMC Product Development Manager Dr. Lamar Buckelew also makes an appearance in the first episode.  He speaks to how new in-furrow products help growers in this endeavor for greater yields.

Every episode also comes with the promise of a drawing for a $100 Visa gift card.  Five winners will be selected; registration is automatic each time you view an episode.