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Luke Hannam @luke_hannam

University of Guelph OAC 2020 Aggie Crop Science Woodrill Farms Guelph Guelph Eromosa Twp Joined January 2013
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Luke Hannam @luke_hannam

2 years ago

Pretty stark difference in the amount of wind erosion on ploughed ground compared to notill even with some snow cover. Definitely something I will keep in mind when making tillage decisions #ontag

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Luke Hannam @luke_hannam

4 years ago

#ProsaroXTR seems to be doing its job! Flag leaves are healthy and heads are full!

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Luke Hannam @luke_hannam

4 years ago

Sometimes no till isn’t an option, but that doesn’t mean we can’t resort to other tools to manage soil health and erosion. This field was planted on a 90 deg angle to the slope using adaptive curves to slow water flow. Noticeably reduced erosion here after yesterday’s rain

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Wellington Federation of Agriculture @WellFedAg

5 years ago

Please share!

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Erin McDougall @elbrockstar

5 years ago

A little piece of personal history today! I seeded my first ever ‘Liberty Link only’ #DEKALB Canola Market Develpment trial! With a little help from some friends: @babysendz @luke_hannam @Bayer4CropsCA @DEKALB_Canada #HannaAB

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Wendell Schumm @WDSchumm

5 years ago

Well done @LarryMillerMP! Someone better get @JustinTrudeau a sense of humour for Christmas. @trentloos @timhammerich @sf28430 @halesbells82 That’s how we do #politics in Canada 🇨🇦

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Larry Miller Retired @LarryMillerMP

5 years ago

Well done @LarryMillerMP! Someone better get @JustinTrudeau a sense of humour for Christmas. @trentloos @timhammerich @sf28430 @halesbells82 That’s how we do #politics in Canada 🇨🇦

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Natalie DiMeo @natalie_dimeo

5 years ago

Are you a young farmer or ag professional (age 19-35) interested in learning more about the value-chain in the grain industry? @GrainFarmers is running Grains in Action again this January. Spots are still left. #ontag

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Luke Hannam @luke_hannam

5 years ago

@gloriawalch4 @Jess57085553 @UofGFoodProf With global food demands rising rapidly, what role does food production need to play? Practices such as responsible use of inputs, new crop genetics, and precision agriculture have doubled yields in the last 40 years. What should the next focus be?#FOOD2150 #Tilman @UofGFoodProf

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Gloria Cornelissen @gloriawalch4

6 years ago

@Jess57085553 @UofGFoodProf @UofGFoodProf with enhanced crop genetics we can grow crops that require fewer pesticide applications, decreasing the negative impacts on the environment! As well as improving their nutrient and water efficiency therefore increasing food production. #Tilman #assignment #Food2150

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Emily Duenk @EmDuenk

5 years ago

@EmmaLessard2 @UofGFoodProf GMO insect resistant traits decrease the yield gap, the difference between yield in the field and yield potential. Decreasing the yield gap is the most effective method of improving food production and environmental quality in developing countries. #Edgerton #FOOD2150

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Luke Hannam @luke_hannam

6 years ago

@gloriawalch4 @UofGFoodProf Corn is a staple crop that is used as a source of starch, protein, and other micro-nutrients around the world. Corn management and growth has a large impact on the quality of grain produced. Here are some examples of how Canadian farmers grow corn! #Nuss #FOOD2150 @UofGFoodProf

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Gloria Cornelissen @gloriawalch4

6 years ago

@luke_hannam @ElshofJordan @UofGFoodProf @UofGFoodProf carbs = sweet, acids = sour, toxins = bitter! This acts as a safety feature while tasting foods since we automatically identify bitter tastes with unsafe foods. Mothers during gestation are especially sensitive, to protect the baby.👶🏼🍼#assignment #Food2150 #Breslin

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Luke Hannam @luke_hannam

6 years ago

@ElshofJordan @UofGFoodProf Aside from acting as a measure of quality for a foods flavour, taste is an evolutionary adaptation that is used to identify nutritious foods! Early hominids developed taste to prevent consuming poor quality food and lethal toxins! #Breslin #assignment #FOOD2150 @UofGFoodProf

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Kayley Mutton @kayley_mutton

6 years ago

@01ruta01 @EmDuenk @havie_carter @JesseVandenBer1 @UofGFoodProf @chaffe_evan Ever wonder why angus beef is so popular? It could be because angus meat shows less visible intramuscular fat compared to other breeds of cattle, making it more visually appealing to consumers while still maintaining taste #Listrat #FOOD2150 @UofGFoodProf

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Kyle Rutherford @tractorbuff

6 years ago

@ElshofJordan @UofGFoodProf "Taste helps us decide what to eat and influences how efficiently we digest these foods" - #Breslin. Our ancestors used their sense of taste to determine what foods they ate, disregarding the nutrient content or the risk of lethal ingestion. @UofGFoodProf #Food2150 #assignment

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Matt Fletcher @MattFletcher97

6 years ago

@UofGFoodProf Plant-based protein substitutes are becoming more alike to beef products #impossibleburger Are companies able to produce/mimic the quality/texture/marbling/flavour of high end beef cuts? or just a cheap alternative to the burger patty? #CDNbeef #Munialo #assignment #Food2150

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Kyle Rutherford @tractorbuff

6 years ago

@thomasbowman_ @UofGFoodProf PSE pork is an issue that reduces meat quality and tenderness. Antemortem stress has been known to cause protein denaturation. Luckily, there have been numerous advancements in the livestock industry to reduce animal stress to prevent this issue. @UofGFoodProf #Food2150 #Barbut

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Emily Duenk @EmDuenk

6 years ago

@JoshPaolin @sarah_foodie @UofGFoodProf If the stress levels were high Canada would produce low quality meat. Instead we produce high quality meats. This study it’s just pointing out what happens when animals are stress and why we shouldn’t let it happen not that it does regularly #FOOD2150

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Kayley Mutton @kayley_mutton

6 years ago

@UofGFoodProf When we think of foods with a high risk of bacterial contamination we usually think of raw meats and dairy products, but why not spices? Black pepper is often heavily contaminated with pathogens and bacteria, requiring a higher irradiation dose than poultry #kilcast #Food2150

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