ARE YOUR GREENS READY TO HOST A MAJOR EVENT?

Fieldscout Meter by Eric J. von Hofen
Over the last few weeks, I have had the chance to ride shotgun with a few PGA TOUR Agronomists during PGA events and I have to say I’m very impressed. Bland Cooper, CGCS and PGA TOUR Agronomist, took me through the steps on how the TOUR has taken tournament preparation and hosting to a whole new level. They have put every new tech gadget available on the market to use and have built a sound agronomic plan around them.
Eric J. von Hofen in Mexico

During advance week the data collection and charting begins. They first look at height of cut on the greens and the speeds that are produced in the AM and PM. Morning and afternoon soil moisture readings are collected and then plugged into another chart. This data is collected using the FieldScout TDR probe. The probes are an inch and a half long and easily pierce the turf with no problem. Within seconds the data pops up on the screen and after three sites are probed, a average is displayed on the screen.
By Eric J. von Hofen

The superintendent and PGA TOUR Agronomist both have their own FieldScout probes. They walk each green in a grid-like pattern mapping and collecting the soil moisture data. During this process the data is averaged and areas in need of water are located. This need of water could be 30 seconds to 3 minutes with a hose. Overhead irrigation is not used at all.

All of this is happening while there is yet another series of data collection occurring. Firmness, yes firmness is measured. This too is collected in the AM and PM. This is the missing piece to the puzzle. When this information is charted and overlaid with Stimpmeter and moisture readings, it shows where the performance of the greens is headed for the week. Basically the height of cut did not change for the entire two weeks. Green speed was increased by decreasing the moisture and pure rolling. When the greens moisture read around 25% to 30%, it made for the best conditions after rolling. The TOUR does not want the greens dried out below these levels.
eric von hofen

Next time you are watching a PGA TOUR event on TV, just think what goes on behind the scenes to make those greens so good. It takes a sound plan in place and a year worth of work to get things right. These PGA TOUR Agronomists really know their stuff. The saying should be “TOUR Agronomy, These guys are good”.

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