Chlormequat has been recommended for and used on grains since the 1960s. So yes, probably nothing has changed and we are just seeing something now that we weren't looking for previously.Judas Maccabeus wrote: ↑Sun Feb 18, 2024 3:10 pm You think we are simply detecting this sort of thing because we now have the ability to detect it, where before we did not?
In other words, nothing has changed?
Chlormequat chloride in grains
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Re: Chlormequat chloride in grains
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Re: Chlormequat chloride in grains
Honestly… given the source of the research… I likely wouldn’t have posted it if I read further first. My father for all his education tends to give too much credit for these things.Judas Maccabeus wrote: ↑Sun Feb 18, 2024 3:10 pm You think we are simply detecting this sort of thing because we now have the ability to detect it, where before we did not?
In other words, nothing has changed?
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Re: Chlormequat chloride in grains
I was actually referring to some disappointing taco experiences I had the last time I was in California.
If I want great tacos in Ohio… we just get out the tortilla press and make them ourselves. It turns out that to have good “ethnic” food, you don’t need to import millions of immigrants; you just need a recipe book.
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Re: Chlormequat chloride in grains
If you are in Cali, try San Jose' next time.Josh wrote: ↑Sun Feb 18, 2024 6:19 pmI was actually referring to some disappointing taco experiences I had the last time I was in California.
If I want great tacos in Ohio… we just get out the tortilla press and make them ourselves. It turns out that to have good “ethnic” food, you don’t need to import millions of immigrants; you just need a recipe book.
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