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DKC42-90RIB VT2P

92RM 2800 CHU
Image of a DEKALB VT Double PRO RIB Complete Corn Brown Bag
  • Excellent top end yield potential
  • Excellent late-season stalks
  • Very good test weight
  • Excellent drydown
  • Very good drought tolerance
  • An application of Delaro® Complete fungicide is recommended if conditions are conducive to tar spot development
The RIB designation refers to a RIB Complete® product.
Image of a DEKALB VT Double PRO RIB Complete Corn Brown Bag
Trait
VT Double PRO RIB Complete Logo
VT Double Pro® RIB Complete® Corn VT Double Pro® RIB Complete® corn blend protects yield potential and grain quality with dual effective modes of action against corn earworm and other above ground pests. Learn More VT Double Pro® RIB Complete® Corn
Provinces of Sale
  • New Brunswick NB
  • Newfoundland NL
  • Nova Scotia NS
  • Ontario ON
  • Prince Edward Island PE
  • Québec QC
Emergence
Emergence Very Good
Seedling Vigour
Seedling Vigour Very Good
Root Strength
Root Strength Very Good
Stalk Strength
Stalk Strength Excellent
Drought Tolerance
Drought Tolerance Very Good
Drydown
Drydown Excellent
Test Weight
Test Weight Excellent
Management
TraitVT Double Pro® RIB Complete® Corn
Crop Heat Units (CHU)2800
Maturity92
Ear TypeSemi-Fixed *
Planting
Flowering Timing for MaturityAverage
Target Population34 - 36
Emergence3Very Good
Growth
Seedling Vigour3Very Good
Root Strength3Very Good
Stalk Strength2Excellent
Drought Tolerance3Very Good
Plant HeightMedium
Staygreen3Very Good
Harvest
Drydown2Excellent
Test Weight2Excellent
Harvest Appearance3Very Good
Diseases
Northern Corn Leaf Blight4Very Good
Goss's WiltN/A
Gray Leaf Spot5Good
Common Rust3Very Good
Gibberella Ear RotA - Average
Anthracnose Stalk Rot2Excellent
Herbicide
Herbicide SafetyEither no adverse effects from the hybrid/herbicide combination were noted or only slight damage could be noted under adverse conditions.

* denotes limited data set

Rating Scale
  • 1 - 2=Excellent
  • 3 - 4=Very Good
  • 5 - 6=Good
  • 7 - 8=Fair
  • 9=Poor
  • N/A=Not Available
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