ESN is the Smart Nitrogen for Hard Red Spring Wheat Protein

Research trials were conducted by Agriculture and Agri-Food Canada research scientists at two sites in Manitoba, over three years (fig. 1 and fig. 2). Additionally, Nutrien researchers conducted wheat protein evaluations comparing ESN with urea (applied at same rate, time and place) for three years across 11 sites in Saskatchewan and Alberta (fig. 3). On average, the use of ESN increased spring wheat protein by 0.3-0.5%, to as much as 1%, over use of conventional urea.