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| The crop was bigger, we all know it was. Here is an article from heartland south about test weight.
The test weight concept was developed many years ago by the grain
trade as a means of accounting for the varying densities of grain that
could cause increased storage or transportation costs. Therefore,
test weight is a quality measure of how many pounds of corn will fit
into a certain volume (1.25 cubic feet or 1 bushel). If the weight is
lower than the acceptable range (usually < 54 lbs/bushel for No.2
yellow corn), the sale is "docked" on a percentage or per bushel
basis. When we define the scientific development of “good test
weight”, we are specifically talking about the accumulation of dense
starch in the kernel. Higher test weights mean better filled kernels
with a higher percentage of hard endosperm making them denser and
allowing more bushels fit in a given volume.
Yield is neither improved nor minimized by test weight. Test weight is
a volumetric quality measure of grain density and yield is completely
a weight measurement of grain harvested per acre. Grain merchandisers
buy grain based on a standard weight (56 lbs/bu) and reduce the
purchase price if test weight, moisture and/or grain quality are below
minimum standards. Falling below standards or buying some extra truck
fuel is how “low” test weight can hurt your bottom line, not through
lower yields. I would much rather have 200 bu/ac corn at 55 lb/bu than
190 bu/ac corn at 60 lb/bu. Sure, I might have to make a few extra
trips to town, but I’m netting more dollars per acre, right or not?
Plus when corn is harvested above 20% like most was the test weight is always going to be lower, but once dried to 15% will improve vastly. Here is a chart.
Increased Test Weight over Harvest Test Weight after drying to 15% (lb/
bu)
18-%-- 1.5
20% 2.0
22 % 2.5
24% 3.0
26 % 3.5
28 % 4.0
* 0.25 lb/bu is gained per point of moisture removed on average | |
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That lanworth responce is a total joke!!!
