Grassland Soil Assessment Tool initial consultation events

Grassland Soil Assessment Tool initial consultation events

Wednesday, March 19, 2014

The SRUC Dairy Centre would like to invite you to join them in helping in the development of a DairyCo/EBLEX Grassland Soil Assessment Tool and a Soil Biology Guide for farmers and industry.

Initial consultation events (with up to 30 participants at each) are taking place as follows:

1st April 2014, Red House Farm, Red House Lane, Dunham Massey, Altingham, Cheshire, WA14 5RL ( from 10-00am to 4-00pm.

2nd April 2014, Nafferton Farm, Stockfield, Northumberland, NE43 7XD ( from 10-00am to 4-00pm.

Please contact Anne Bray (01387 263961, to reserve a place before March 25th.  When the events are fully subscribed enquirers will be placed on a waiting list.

As time is an ever decreasing commodity on farms there is a need to provide grassland farmers with straightforward, easy to understand tools that can be used for the assessment of soil structural quality, which support clear soil management decisions. 

Soil biology is now widely accepted to be a key driver of both soil function and pasture productivity.  SRUC, ADAS and Newcastle University are working together on behalf of DairyCo / EBLEX to develop materials that will be available in autumn 2014 to help grassland farmers to gather robust information about soil conditions and to optimise grassland productivity and forage quality.

Your involvement in the initial consultations will be important as we explore the most effective ways that this information should be presented, define the level of detail needed at each level and help to inform the definition of target values and “traffic light” bands to guide action.  The consultation meetings will be interactive and hopefully also informative, though they are not training events.

If you can’t get involved in these events, please also watch out for further opportunities to become engaged with the project at Grass and Muck, 21st and 22nd May at Stoneleigh Park, Warwickshire.


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