Growing and use of alfalfa and clover
2005
Katic, S. | Mihajlovic, V. | Karagic, Dj. | Vasiljevic, S. | Milic, D.(Naucni institut za ratarstvo i povrtarstvo, Novi Sad (Serbia and Montenegro))
Alfalfa and red clover are the two most important perennial legumes in Serbia and Montenegro, where they are grown on around 320,000 ha in total (alfalfa on over 200,000 ha and red clover on about 120,000 ha). Unlike alfalfa, red clover is tolerant of an acid soil reaction (a pH of up to 5.0) and is hence used on soils that are unsuitable for alfalfa growing (hilly and mountainous areas, soils with higher acidity levels). Alfalfa is the biggest source of protein per unit area (2,000-2,400 kg/ha). Alfalfa use and number of cuts during the year (especially the first cut) have a significant influence on the longevity and quality of an alfalfa field. The successful establishment of alfalfa and red clover depends on factors such as sowing depth, seeding rate, environmental influences, and crop tending measures (rolling, fertilization, sowing dodder-free high-quality certified seeds). Use of chemicals (selection of adequate herbicides, fungicides, insecticides and rodenticides) is a constituent part of modern alfalfa and red clover production. Without it, high yields of forage and hay cannot be obtained from these legumes.
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