OCTOBER 2017 SEEDWORLD.COM / 11 THE MARKET’S MOST COMPREHENSIVE PRODUCT LINE Whether you’re looking for the latest portable treatment system for on-site treating or a bulk-treating site, your Certified USC Dealer has the right solution to fit your operation. With 66 locations throughout North America, expert service is always nearby! SEEDTREATINGSYSTEMS FOR THE WAY YOU TREAT SEED Find Your Local Dealer USCLLC.com Industry Leader. Industry Innovator. Ph. 866.729.1623 USC-111F.indd 1 7/25/17 8:23 AM OVER THE YEARS, plant breeders have been working to create more effi- cient soybeans by enhancing the genetics. While these genetic enhancements have increased soybean output, they’ve also presented a challenge come harvest. How do farmers harvest when the bean is ready, but the stalk is still green and fibrous? “With new genetics in soybean plants, the stalk has become really tough,” says Brett Lauer, territory representative for Herschel Parts. He explains that a conventional section typically comprises 7 or 14 teeth per inch, and as the teeth try to cut the stem, they pull the plant and rip it off. This move- ment also shakes the plant, increasing pod shatter and yield loss. In seeking a solution, Herschel Parts developed and SOMESOLUTIONSBREEDCHALLENGES In delivering farmers a better, higher-yielding soybean, it also became tougher to harvest. Alex Martin amartin@issuesink.com ON LOCATION: THE FARM PROGRESS SHOW Brett Lauer, a territory manager for Herschel Parts, shares how the Tiger Shark section works when harvesting soybeans. brought to market the Tiger Shark section about four years ago. “We’ve developed a section called the Tiger Shark that has 3 teeth per inch,” says Lauer. “It’s like a steak knife. You’re cutting the soybean plant quicker and cleaner with less shatter loss, because you aren’t shaking the plant. “It’s the easiest way to get more beans in the combine.” But the bigger challenge may be how you market something that differs from the standard sickle. “There’s always skepticism when you try something new,” says Lauer. “We’re getting out there to talk to the farmer to say ‘give it a try, and if you don’t like it, we’ll replace it with the sections you had.’ We want to get it in as many people’s hands as we can.” SW