For as long as he can remember, farming has been at the center of Ryan Knobbe’s life. Growing up on his family’s diversified operation, he spent his days around cattle, corn, soybeans and alfalfa — and watching his dad run a custom spraying business. Those early experiences shaped not just his work ethic, but his appreciation for the relationships and responsibilities that come with agriculture.

“I’ve been around farming ever since I could walk,” Ryan says. “It’s always been my main priority.”

After graduating from Kuemper Catholic School, where he was active in FFA and football, Ryan attended DMACC in Ankeny before returning home to build his future. Today, he and his wife, Taylor, are preparing to welcome their first child at the beginning of the new year — the start of a new chapter for their growing family.

Family is also a big part of Ryan’s work life. One of five siblings, he now partners with his youngest brother, Ross, as a Latham dealer.

“Working with my brother and watching us grow something we started from the ground up means a lot,” he says.

Ryan’s connection to Latham Seeds goes back to childhood.

“I’ve honestly known about Latham since I was a kid,” he said. “When (a Latham RSM) called and asked if I’d be interested in becoming a dealer, it just felt right.”

What stood out most was the culture that feels more like family than corporate.

“The family atmosphere with Latham is what attracted me,” Ryan says. “I’ve never heard a negative thing about them. It’s not big corporate, and that really stood out to me.”

When he’s not helping farmers find the right products for their acres, Ryan enjoys spending time with family and friends or relaxing on the golf course. But whether he’s on the farm or off it, his passion for helping growers succeed remains constant.

“Working with other farmers makes it easy to start conversations because we share the same challenges and goals,” he says. “At the end of the day, it’s about relationships and helping each other grow.”

As Ryan and Ross continue building their seed business, they’re doing more than offering hybrids and varieties. They’re carrying forward the values their family has lived by for generations: hard work, commitment and the belief that farming is stronger when you grow together.

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Ham Balls

Can be frozen!

Course Main Course, Side Dish

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Equipment

• 2 mixing bowls
• 1 baking dish

Ingredients

Ham Balls

• 5 lb ham loaf
• 3 eggs
• 3 cups graham crackers, crushed
• 2 cups milk

Sauce

• 2 1/2 cups brown sugar
• 2 tsp mustard
• 2 cans tomato soup
• 3/4 cup vinegar

Instructions

• Combine ham ball ingredients well and make into balls.
• Place in baking dish
• Pour sauce on top of ham balls
• Bake for 1 hour at 325 degrees.

Latham Hi-Tech Seeds is excited to welcome Jodi Lundt as the newest member of our accounting team. Jodi joins us as our accounts payable specialist, bringing more than a decade of experience in agriculture and a passion for helping others.

Born and raised in Mason City, Jodi grew up as the youngest of three children. Her roots run deep in North Iowa, where family has always been a big part of her story.

“My dad is one of 16 kids and my mom was an only child,” Jodi says. “So, family gatherings were always a mix of big and small!”

An active athlete growing up, Jodi played volleyball and softball through high school and graduated from Newman Catholic High School. Today, she and her husband Doug live on a farm southeast of Rockwell, where they’re raising their two children, Kaylie and Cash. The Lundts stay busy on weekends, traveling to cattle shows or sports tournaments. Their farm is also home to two corgis, Ty and Trixie, who Jodi says are “definitely spoiled.”

“Both of our kids are involved in showing cattle and love sports,” Jodi says. “We have a few cows, along with their show cattle, so there’s always something going on.”

Although Jodi didn’t grow up in agriculture, she quickly found a love for the industry after meeting her husband.

“I honestly had no ag background until I met Doug, who farms,” she says. “After a few years together, I started working at Five Star Cooperative in the agronomy department.”

During her 12 years there, Jodi learned the ins and outs of fertilizer, chemicals and seed — and discovered her favorite part of the job was building relationships with growers, saying she loves getting to work with farmers and learning from them.

Outside of work, Jodi enjoys spending time outdoors, especially when it involves the beach. She also loves traveling, side-by-side rides with family and friends, reading and relaxing with a good Netflix series.

When asked what drew her to Latham Seeds, Jodi says it was the company’s reputation and culture.

“I had heard good things after a friend of mine started working here. I was super excited to join a family-owned business where you’re more than just a number.”

Now, Jodi looks forward to expanding her skill set in a new role.

“I’ve always worked on the other side of things — doing billing and accounts receivable,” Jodi says. “I’m excited to learn more about accounts payable and keep growing.”

Please join us in welcoming Jodi Lundt to the Latham Seeds family!

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Copycat Cracker Barrel Meatloaf

This is a perfect replica of the original, with a tender meat mixture and flavorful topping the family will love!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Rest Time 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Equipment

• 1 sauté pan
• 1 whisk
• 1 Large bowl
• 1 Loaf pan
• 1 sauce brush
• 1 knife

Ingredients

• 1/2 tablespoon olive oil
• 1/2 cup yellow onion finely diced
• 1/2 cup bell pepper finely diced
• 2 pounds 80% lean ground beef
• 1 cup crushed Ritz crackers
• 2 eggs whisked
• 1 cup sharp cheddar cheese shredded
• 1/2 cup whole milk
• 1 tsp. salt
• 1/4 tsp. black pepper

For the topping:

• 1/2-3/4 cup ketchup
• 2 tbsp. brown sugar
• 1 tsp. yellow mustard

Instructions

• Preheat oven 350 degrees F.
• Sauté the diced peppers and onions in a small pan with the olive oil until softened, about 5 minutes. This gives them a more subtle flavor and texture. Set aside and let cool.
• Combined the whisked eggs, crushed crackers, onions, bell peppers, cheese, milk, and salt/pepper in a large bowl.
• Add ground beef and mix until just combined. Don’t overwork the meat, we want tender results.
• Form it in a loaf and place it into a loaf pan. Not using a loaf pan can result in the loaf falling apart. It also takes much longer to cook, which causes it to dry out.
• Bake for 30 minutes.
• Combine the topping ingredients while it bakes and set aside.
• Remove the meatloaf and brush on the topping. Bake for an additional 30-40 minutes. (Pull it once it reaches 155 degrees.)
• Let it rest for 15 minutes in the loaf pan prior to slicing in. It will increase 8-10 degrees in temperature during this time. Slicing in too early also causes the juices to leak out. Ensure the middle is 160 degrees before you slice it.
• Serve with creamy mashed potatoes and enjoy!

Greg Jaacks was literally the boy next door. He and his three siblings – Jeff, Kim and Steve – grew up in the little house beside Willard and Evelyn Latham, who employed Greg’s dad at Latham Seeds. 

Marvin had moved his family to a larger house a few miles away and rented his own ground to farm. To accommodate the growing Jaacks (pronounced “Jakes”) family, Willard offered to add on two bedrooms to the small house next to his own. That was just the incentive Marvin needed to return to Latham Seeds.

The connections run deep between the Jaacks and Latham families. 

“Willard gave me my first haircut as a little boy in their basement,” Greg recalls. Willard and Evelyn’s oldest son, Bill, held baby Greg during the haircut. 

Greg helped at Latham Seeds as needed while he was in high school. Upon graduating in May 1975, Greg took a full-time job with a local farmer. He loved everything about the job from tilling soil and baling hay to shelling corn and feeding cattle. One thing he didn’t like was the pay. Greg worked 10 hours a day, six days a week for $75 flat. He wanted his own place but needed to make more money first. 

“I asked my dad if I could get on his crew at the (Latham) plant,” Greg says. “He told me I’d have to find out for myself. He said I’d better go talk to Willard.”

Greg mustered up the nerve to knock on Willard’s front door. Evelyn answered and welcomed him inside. Willard told Greg he could start work the following Monday if he got a haircut and shaved his beard — which he promptly did.

“As long as you gave Willard what he was expecting, as long as you kept your promise and did your job, he was good to you,” Greg says. 

Greg is grateful he got to work beside his dad for nearly 22 years at Latham Seeds. 

“He really was my best friend,” Greg says of his dad. “It’s been a good, solid job here at Latham. When I started here, that’s what my grandpa said: Latham’s a good solid place to work.” Greg’s grandpa was a local farmer, who also worked on Marvin’s crew during the winter months.

Greg and his wife, Donna, have two daughters, Trisha and Sandy. They enjoy attending their two grandchildren’s activities and watching them play sports. In his spare time, Greg likes to fish, ride his Harley and watch NASCAR. 

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Ham Loaf

Greg also enjoys his mom’s Ham Loaf recipe, which reminds him of his childhood on the farm. He is sharing that cherished recipe here.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting Time 7 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Equipment

• 1 knife
• 1 mixing bowl
• 1 Baking Sheet
• Parchment Paper

Ingredients

Meat Loaf

• 1-1/4 pounds ham
• 1 pound fresh pork burger
• 1/2 pound ground beef
• 2 eggs beaten
• 1 cup milk
• 1/2 cups graham cracker crumbs

Sauce

• 1 can tomato soup
• 1-3/4 cup brown sugar
• ½ cup vinegar scant
• 1 teaspoon dry mustard

Optional

• ½ onion finely diced
• ⅛ teaspoon black pepper

Instructions

• Preheat oven to 350 degrees.
• Combine all meat ingredients; form into loaf.
• Line baking sheet with parchment paper or use loaf pan.
• Pour sauce over meat and bake for 1 hour, or until the inside of loaf reaches 160.
• Rest for 5 to 7 minutes before slicing.

Cook's Tip

• To freeze leftovers, slice into individual portions and tightly wrap with plastic. Place in an airtight container or Ziploc® freezer bag. Leftovers can easily be made into “do-over” sandwiches.

Roots in Cranberry Country 

Heidi grew up in Wisconsin Rapids, a town tied to agriculture and papermaking. Competitive and active, she and her twin sister spent their youth in sports and leadership activities. Student Council and the Badger Girls State program sharpened her confidence, but it was her grandfather’s wisdom about travel and land stewardship that truly shaped her outlook on farming. Today, Heidi and her husband, Brian, are raising two children who keep life busy and joyful.  

Wisconsin: The Heart of Cranberries 

Wisconsin grows more than 60% of the U.S. cranberry crop. With sandy soils, marshlands and generations of family farms, the state is uniquely suited for cultivation. Contrary to myth, cranberries don’t grow in water. They grow on woody vines and are flooded at harvest, when ripe berries float for collection. The industry contributes nearly $1 billion annually to Wisconsin’s economy and supports over 4,000 jobs. Through Ocean Spray Cooperative, Heidi has shared her farm’s story from New York to London. 

A Family Story Woven into Cranberries 

The Slinkman story is inseparable from cranberries. Heidi’s great-great-grandmother, Caroline Dempze, emigrated from Germany. Widowed, she and her children worked for the Gaynor brothers, who owned a cranberry marsh. Her son Charles began there at age 10 and later took over the farm when the Gaynor’s passed without heirs. Today, that farm is Gaynor Cranberry Company. 

This fall marks the family’s 149th harvest. Heidi’s parents, Gary and Susan Dempze, raised their children with the expectation that they pursue education and careers off the farm before returning. That test of passion ultimately grounded Heidi in agriculture. 

From Business to “Farm HR” 

Now, Heidi and her sister Jenna manage the farm alongside their parents and crew. Jenna oversees crop production, while Heidi focuses on finance, HR and property management — what she calls “Farm HR.” Together, they lead eight full-time employees while carrying forward a culture of innovation and teamwork. 

Beyond the farm, Heidi co-founded Cranberry Learning, Inc., a nonprofit creating STEAM-based resources for K–12 classrooms.  

“We want students to see agriculture not just as farming, but as a world of opportunity,” Heidi says. 

Looking Ahead 

For Heidi, farming is about resilience and community. Whether mentoring students, advocating for agriculture, or supporting women’s soccer, she embodies stewardship. 

Her message is simple: “Eat more cranberries and consider a Cran Career. Agriculture needs the next generation of leaders, which she calls “Ag-Force.”

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Fresh Cranberry Salsa

Recipe from Cranberry Learning.

Prep Time 10 minutes minutes

Resting Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Equipment

• 1 Food processor
• 1 small bowl

Ingredients

• 1 package (12 ounces) fresh or frozen cranberries
• 1 cup sugar
• 6 green onions chopped
• ½ cup fresh cilantro leaves chopped
• 1 jalapeño pepper; halved seeded and finely chopped.
• Tortilla Chips or Crackers
• Optional 8oz. Cream Cheese

Instructions

• Pulse cranberries and sugar in a food processor until coarsely chopped.
• Transfer to a small bowl.
• Stir in the green onions, cilantro and jalapeno pepper.
• Modify to your preferred taste for tartness with less sugar and spiciness with peppers.
• Cover and refrigerate for several hours or overnight.
• Serve with crackers, tortilla chips, etc.
• Or, spread cream cheese on a serving tray, drain salsa and spoon over cream cheese.

Growing Up in Rural Iowa

Kolton grew up in Knierim, Iowa, a small rural community where agriculture has alwaysbeen a way of life. Throughout high school, he stayed active in football, track, golf andFFA. All activities that helped him develop teamwork, discipline and leadership skillsthat continue to serve him today.

“I started working for a local grower when I was just 11,” Kolton says. “That experience really sparked my interest in agronomy and set me on the path to where I am now.”

Kolton went on to take every agricultural class available in high school before continuinghis education at Iowa Central Community College, where he earned an Associate of Applied Science degree in Agronomy.

A Passion for Helping Farmers Succeed

After college, Kolton built his career as a sales agronomist, working for cooperatives across north-central Iowa. His hands-on experience in crop protection, fertilizer recommendations and precision agriculture has given him great insight into the challenges and opportunities growers face each season.

Kolton says he was drawn to Latham because of the company’s strong reputation for quality and its commitment to helping farmers reach their full potential.

“I chose Latham because I want my customers to have the best quality seed available,” Kolton says. “It’s all about helping them find success on their farms.”

Building Relationships and Sharing Knowledge

In his new role, Kolton looks forward to meeting customers, fellow RSMs and team members while building long-term relationships throughout the region.

“I’m excited to get out in the field, connect with growers, and provide agronomic recommendations that really make a difference,” he says.

Kolton’s years of experience — combined with his background in agronomy and dedication to customer success — will help him deliver the trusted service and expertise that Latham customers count on.

Outdoorsman at Heart

When he’s not working with growers, Kolton enjoys spending time outdoors. An avid waterfowl hunter and fisherman, he makes the most of every season Iowa has to offer. He also enjoys time with his Irish and Italian family, where good food and laughter are never in short supply.

Welcome to the Latham family, Kolton! We’re excited to see how your agronomy background and passion for helping farmers thrive will make a lasting impact in North Central Iowa.

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Spicy Pretzels

Today Kolton is sharing one of his family’s go-to snacks that’s perfect for gatherings — or a long day in the combine.

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Equipment

• 1 mixing bowl
• 1 Baking Sheet
• 1 pair of gloves (recommended)

Ingredients

• 2 (10 oz) bags of pretzels and corn chips
• 1 pkg or 3 Tbsp ranch dressing mix
• 1 tsp garlic powder
• 3 tsp cayenne pepper
• 1 cup vegetable oil
• 1 Tbsp hot sauce

Instructions

• Mix all ingredients together (gloves recommended).
• Spread on a baking sheet and bake at 200°F for 1 hour and 15 minutes, stirring occasionally.

Prioritize Your Harvest Plan

This season has brought a mix of diseases — from Southern Rust to Fusarium, Anthracnose, Goss’s Wilt, Tar Spot and Northern Corn Leaf Blight. With so much pressure, prioritize hybrids with weaker stalk scores or lower disease tolerance for early harvest.

Use the Performance Ratings Chart in the seed guide (pages 14–15) as a resource. You can also do quick “push tests” in your fields: push the stalks with your forearm until the tops lean into neighboring rows. Count how many break within 1/1,000th of an acre to gauge standability. Compare across hybrids to determine which fields need to come out first.

Turn Harvest into a Sales Conversation

Harvest is also a great time to connect with customers. Send a quick Snapchat, text or phone call to share how products are performing. Ask what they’re seeing in their fields. These conversations naturally lead into seed placement discussions for next spring:

• Which products handled disease pressure best?
• Which hybrids excelled in high-management, manure-heavy acres?
• Which performed on lighter, sandier soils?

Use the Stoplight Chart to frame those discussions around management strategies like corn-on-corn options, response to fungicide, and response to population.

Share the Story Behind the Data

Yield numbers tell part of the story, but context matters. Share details about planting conditions, weather challenges and management decisions that influenced results. The more you tie product performance back to real-world conditions, the more valuable your recommendations become.

Looking Ahead

We’ll continue sharing real-time yield results as they come in. Watch for updates!

In the meantime, stay safe, stay visible and stay connected. Remember: harvest is about more than bushels — it’s about building trust acre by acre.

At Latham Seeds, we’re excited to welcome Mallory Prescott as our marketing intern for the fall semester. A senior at Iowa State University majoring in Agricultural Communications with a minor in Public Relations, Mallory brings a strong mix of leadership, passion and real-world ag experience to her role.

Raised in Greene County, Mallory grew up surrounded by agriculture and livestock — especially horses. What began as a hobby developed into a competitive pursuit, culminating in a national title at the All American Quarter Horse Congress during her freshman year of college. She was also active in FFA, serving as chapter reporter and president, where she developed leadership and communication skills that continue to shape her career path.

Family is central to Mallory’s story. She is the oldest of four children, with three younger siblings — Ty,Harper, and Jase — and credits her mom, Stephanie, as one of her greatest influences. But her support system stretches far beyond her immediate household. Mallory is especially close with her grandparents, aunts and uncles, all of whom she considers part of her “immediate family” because ofthe important role they’ve played in shaping her. Add in her boyfriend, best friend and five dogs, and Mallory says she is surrounded by a circle of encouragement and love that keeps her grounded and motivated.

“They continually remind me of the importance of love, resilience and community,” she says.

When she heard about Latham Seeds, Mallory was drawn to the company’s family-owned values and strong reputation.

“What really drew me in was the commitment to its people,” Mallory says. “Being part of a team that prioritizes integrity, community and purpose is something I’m incredibly excited about.”

As an intern, she’s looking forward to applying her classroom knowledge in a real-world setting and learning directly from the team. “This opportunity represents more than just a new position; it’s a reflection of the hard work and determination that’s brought me to this point,” Mallory shares.

When she’s not studying or working, Mallory enjoys reading, baking, spending time with loved ones and trying out her grandmother’s famous pumpkin bars with cream cheese frosting — a recipe she is sharing with us today.

We’re excited to have Mallory on the Latham team this fall and can’t wait to see how her talents and enthusiasm contribute to our marketing efforts. Welcome, Mallory!

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Pumpkin Bars with Cream Cheese Frosting

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Equipment

• 1 9×13 baking pan
• 1 medium mixing bowl
• 1 Large mixing bowl
• 1 whisk

Ingredients

For the bars:

• 4 large eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 15-ounce can Libby’s pumpkin puree

For the frosting:

• 3 ounces cream cheese softened
• 6 tablespoons unsalted butter
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

Baking the bars:

• Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan and set aside.
• Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
• Combine the wet ingredients: In a large mixing bowl, beat the eggs until smooth. Add the sugar, vegetable oil, and pumpkin puree, mixing until well incorporated.
• Incorporate the dry mixture: Gradually add the flour mixture to the wet ingredients, stirring until the batter is smooth and evenly blended.
• Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Remove from the oven and allow the bars to cool completely in the pan.

Frosting preparation:

• In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
• Add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
• Once the bars are fully cooled, spread the frosting evenly over the surface.

For Bruce Platz, farming has always been a family affair. He grew up on the farm near New Ulm, Minnesota, where his parents moved in 1969. “I’ve always lived here,” Bruce laughs. “The only move I ever made was to a different bedroom.” Today, Bruce and his wife, Laurie, continue that tradition with their own family. Laurie is an integral part of the operation — she runs the combine, plants and even takes a turn with the field cultivator. Their three sons are always busy tinkering in the shop, helping with harvest or planning for their own futures in agriculture. And earlier this summer, the Platz family celebrated a new chapter when their oldest daughter, Cassidy, was married.

Expanding Through Opportunity

For years, Bruce raised pigs independently, but recently he partnered with Wakefield Pork on a 3,700-head wean-to-finish operation. “Now that I don’t have to spend as much time marketing pigs, I had room for something new,” Bruce explains. That “something new” turned out to be becoming a Latham® dealer. Bruce’s long-time relationship with agronomist Dan Miller helped pave the way.

“I bought seed from Dan at the co-op, and after he left, he stopped by and asked if I’d be interested in being a dealer,” Bruce says. “I planted Latham for the first time in 2024, and the crops are looking really good.” He also appreciates that there aren’t many other Latham dealers in his area, giving him something unique to offer neighbors.

Family and Community

The Platz farm is as full of activity off the field as it is on it. Laurie enjoys gardening. She has grown and designed bouquets and centerpieces for several family weddings, including helping Cassidy with her arrangements. The family also takes part in the rich German culture of New Ulm, a town that hosts seven festivals throughout the year, including Oktoberfest and Bavarian Blast.

For Bruce, farming is about more than yields — it’s about making a life with family at the center. With Laurie in the cab, the boys in the shop and crops that are thriving in the field, the Platz family is keeping their roots strong while building new opportunities through Latham Seeds.

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Kraut Casserole

Here’s a favorite Platz family recipe, just in time for Oktoberfest.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Equipment

• 1 mixing spoon
• 1 knife
• 1 Large bowl
• 9×13 glass baking dish

Ingredients

• 1 lb. ham cut into small cubes
• 1 can cream of mushroom soup
• 1 cup Miracle Whip (not Mayo)
• 2 cups Bavarian Style Sauerkraut
• 4 cups cooked potatoes diced (red or yellow potatoes work best)
• 1 cup buttered breadcrumbs
• 1 Tbsp. paprika

Instructions

• Mix all ingredients except breadcrumbs and paprika together in a large bowl.
• Spread in a greased 9 x 13 glass baking dish.
• Arrange breadcrumbs over the mixture and sprinkle with paprika.
• Bake at 350 degrees for 30 minutes.
• Notes: Smoked sausage or hot dogs can be substituted for ham.
• Regular sauerkraut can be substituted for the Bavarian sauerkraut
• Freezes well. If making from freezer, thaw and bake a little longer (around 45 minutes).

Today, Ramon says he’s proud to be “100% Latham” for more than a decade. He’s a fourth-generation farmer in Grafton, continuing to work with his parents and one cousin. Ramon’s dad runs the combine in the fall; his mom runs the grain cart. Ramon and his wife, Sara, have two boys: Raiden and Brantly. Last year, Ramon was thrilled that Raiden ran the tractor by himself for the first time.

“He can run about anything. He’s done the grain cart and the big tractor with the disc,” Ramon says of his boy. “He’s done skid loaders. But it was good to see him going solo in the tractor.”

Ramon’s loyalty to Latham Seeds stems from years of proven product performance and family-owned customer service. When he started experimenting with moving to more conventional corn, Ramon says Latham supported him with product suggestions that fit well in his family’s operation.

“Latham is a regional company that selects hybrids and varieties that fit my area,” he says. “That’s important to my business.”

Personalized service has been important to Ramon’s success, too. A self- proclaimed “old-school” farmer, Ramon says he enjoys working with an independent company with leaders who know him by name. He calls it a “charm” that larger seed brands don’t understand.

“I like working with family-owned companies where I can walk straight up to the top executives if I have a question — and they’ll not only answer me, they’ll know me,” Ramon says. “That’s what I get with the Lathams.”

The Kuntzes have celebrated Grafton-area turkey farmers for decades. This is how his family makes a turkey — because, as Ramon says, “If you use an oven, you are ruining a good turkey!”

Let’s begin by reviewing a few product selection basics. Most selection decisions begin with relative maturity (RM). These ratings are relative to physiological maturity and largely driven by a combination of growing degree days (GDDs) and planting date. When building a plan for the upcoming growing season, identify the GDD range and average required for a hybrid to reach physiological maturity (black layer) in your geography.

Planting multiple hybrids of varying maturity will reduce risk in three main areas:

1. Agronomics (emergence, stalk strength, disease tolerance)
2. Harvest management (harvest moisture)
3. Genetic diversity (yield, drought tolerance)

About 60 to 70% of a farmer’s portfolio traditionally is focused on the core RM zone (i.e. 100-day RM) with 10 to 20% focused on earlier RM and the remainder on later RM. Remember, there is typically more yield variability within a given RM group. Spreading risk across a wider maturity range is especially important given the moisture limitations across the Upper Midwest.

Grain moisture at harvest also increases steadily with increasing relative maturity. On average, grain moisture at physiological maturity increases by 0.25 to 0.5% with each one-day increase in relative maturity. Selecting hybrids of appropriate maturity is important for a balance between yield potential and managing grain moisture at harvest, which ultimately grows more corn.

The Latham Team is here to help you feel confident about your seed decisions. After harvest each year, we share results from our own research. We hire third-party companies to plant and harvest Latham Elite trials, so our Product Team members can observe products and take notes at a greater number of locations. As a result, we have recently tripled the number of trials conducted on both corn and soybean products in Iowa, Minnesota, Nebraska, Wisconsin, North Dakota and South Dakota!

Once we identify experimental products from the Elite Trials that meet Latham Seeds’ standards AND fulfill our customers’ needs, we release them for sale. Check out multiple years and multiple locations of Latham® performance at LathamSeeds.com.

Yield pays. Latham delivers on that promise, just as we have for more than 75 years. Feel free to contact your local Latham Seeds representative or call 877-GO-LATHAM (877) 921-3428.