page100
100
4. Soil Management Considerations
Ridge tillage
The crop is grown on top of permanent ridges. The ridges can be replanted for many seasons before
they need to be reconstructed. A residue cutter is used to slice up the dead cover crop and a rotary
hoe to loosen the top inch of soil; 30% of residue remains on the surface after the tillage event.
Strip tillage
A smooth, narrow seedbed is prepared through the undisturbed surface residue between strips.
The preparation can be combined with a deep vertical component to loosen the compacted layer.
The cover crop must be dead before preparing the seedbed.
Mulch tillage
A single pass with a tandem disk, followed by a field or row cultivator, leaving 30% of the residue
remaining on the surface.
Other processes
Mowing – 50-60% of standing live/dead plant biomass is cut and left lying as surface residue.
Standing live plants are left alive to continue growing.
Roller Crimping – 100% of standing live/dead plants are cut, chopped, and incorporated into
surface residue. Standing live plants are killed.
No-till
The main characteristics of a no-till system are that the soil remains undisturbed and the surface
remains covered at a minimum of 50%, allowing the build-up of organic matter from dead crops.
Keeping organic matter in place provides support for the soil ecosystem, structurally via roots
and by feeding the soil food web. Plant residues also protects the soil surface against erosion and
crusting. No-till requires that seeds be sown into previous crop stubble, and thus it is better to seed
crops with a no-till planter. Planters have double-disk openers and closing wheels to create and
close the seed furrow in a thick cover crop residue or stubble.
Types of Reduced Tillage
Discussion – Healthy Soil Principles and Tillage
What healthy soil principles apply to reduced tillage? For example, “Cover the soil: surface residue
left on site can minimize crusting and drying out soil.”
________________________________________________________________
________________________________________________________________
________________________________________________________________