AG 101 Summer Burst_Field, Forage & Grains

1. AG 101 Summer Burst on Field, Forage and Grains: Crop ID

100% of survey complete.

This session looks at forage, grains, and cover crops and the principles of crop identification and production.

This survey serves as your final verification of participation in this specific session. For enrolled participants, please be sure to provide your name, affiliation, and email address.

We also encourage you to provide your feedback on the session.

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* 1. Please verify your completion of this specific session by providing your information:

Name:

Affiliation:

Email Address:

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* 2. I participated in this session by:

Live broadcast (Jun 7).

Viewing the recorded session.

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* 3. The number one cause of failure in establishing forage is:

Time of year planted.

Depth of planting in the soil.

Seed handling prior to planting.

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* 4. Please identify all grains that are typically grown in Pennsylvania (based on those discussed in today's program).

Corn

Wheat

Quinoa

Canola

Brown rice

Soybean

millet

Barley

Amaranth

Oats

Sorghum

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* 5. How would you rate this session for providing you with

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Timely information	Timely information Poor	Timely information Good	Timely information Very Good	Timely information Excellent
Fact-based information	Fact-based information Poor	Fact-based information Good	Fact-based information Very Good	Fact-based information Excellent
Unbiased information	Unbiased information Poor	Unbiased information Good	Unbiased information Very Good	Unbiased information Excellent
Easy-to-understand information	Easy-to-understand information Poor	Easy-to-understand information Good	Easy-to-understand information Very Good	Easy-to-understand information Excellent

Question Title

* 1. Please verify your completion of this specific session by providing your information:

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* 2. I participated in this session by:

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* 3. The number one cause of failure in establishing forage is:

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* 4. Please identify all grains that are typically grown in Pennsylvania (based on those discussed in today's program).

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* 5. How would you rate this session for providing you with

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* 6. Please provide any comments or suggestions that you have about the first session.