Mycotoxins are toxic chemicals which are produced by specific crop infecting fungi.
Differing species of fungi are able to produce mycotoxins of varying toxicity to humans and animals. Due to this there are different permitted levels in foodstuffs and feed. Grain is particularly susceptible to mycotoxins produced either whilst the crop is growing by Fusarium species or during storage by Penicillium species.
In the field, infection of ears by Fusarium species can result in mycotoxin development when the weather is warm and wet. Fusarium mycotoxin occurrence could be greater when wet weather delays the harvest. Any crops infected at flowering may have individual bleached spikelets, resulting in the presence of pink or chalky-white shrivelled grains at harvest. However, there is little correlation between fusarium damaged grains and mycotoxin occurrence.
There are 7 steps which need to be taken to avoid the spread of these toxic chemicals:
Step 1: Check the regional risk
Step 2: Consider the previous crop
Step 3: Record your cultivation method
Step 4: Check variety resistance rating
Step 5: Record T3 fungicide application
Step 6: Measure rainfall at flowering
Step 7: Measure rainfall pre-harvest
If you require assistance with any of these issues, please contact your local Berrys office.
