There is lack of information on the yield and yield component performance of same-row and alternate-row mixtures (SRM and ARM) of widely contrasting barley (Hordeum vulgare L.) phenotypes. Therefore, four phenotypically contrasting spring barley cultivars, each selected to represent a unique combination of spike type (two-row or six-row), height (short or tall) and days to maturity (early or late) were used in 1991 and 1992 in field experiments at the Elora Research Station in Ontario, Canada, with the objective of determining whether a yield and/or yield-component advantage could be associated with same-row or alternate-row mixtures of barley cultivars. The four cultivars chosen for the study were each grown as monocrops, and in all six possible binary (two-cultivar) mixture combinations as same-row or alternate-row mixtures, in a randomized complete block design. A 13% yield increase of early, short:late, tall SRM over the midcomponent (weighted mean of the components grown in monocrop) yield in 1991, and 14% yield increase of early, tall:late, tall SRM over the midcomponent yield in 1992 was observed. Between the 2 yr, cultivars in ARM produced similar or significantly greater yields than the monocrop yields, except in 1991, when the late, short cultivar in ARM with early, tall cultivar produced significantly lower yields than in monocrop. The spike number m^–2 was similar for all mixtures and their midcomponents, except in 1992, when early, short:late, short in ARM produced 7.0% more spikes than the midcomponent. The results of this study indicate a possible yield advantage of phenotypically contrasting barley mixtures compared to monocrops, with early, short:late, tall and early, tall:late, tall in same-row mixtures having the best combining abilities. Key words: Barley, phenotypes; mixture, same row; mixture, alternate-row; maturity; height

Interest in organic foods is increasing at a moment when humanity is facing a range of health challenges including the concern that some conventionally produced foods may pose possible adverse effects on human and livestock health. With the increasing human population, intensive production is increasingly trending towards high-input systems that aim to close yield gaps, increase crop yields, and develop new crop varieties with higher yield potential and tolerance to biotic and abiotic stresses, all within the context of incorporating specific traits to satisfy consumer demand. Potato (Solanum tuberosum L.) is one of the most consumed foods under different cultural diets; however, its production faces some challenges related to soilborne diseases, marketable yield and quality, sugars and dry matter content of the produced tubers, tuber content in terms of nitrate, minerals, vitamins, bioactive compounds, and antioxidants, and consumer appreciation regarding the sensory characteristics of tubers and processed products. Different studies have been investigating some of these challenges, with sometimes straightforward and sometimes conflicting results. This variability in research results indicates the general non-transferability of the results from one location to another under the same management practices in addition to differences in plant material. This review compares some characteristics of raw or boiled potato and processed products from potato tubers grown organically and conventionally. Ideally, such information may be of benefit in decision making by consumers in their dietary choices, by potato growers in their selection of crop management practices, and by scientists looking at potential areas for future research on potatoes.

Interest in organic foods is increasing at a moment when humanity is facing a range of health challenges including the concern that some conventionally produced foods may pose possible adverse effects on human and livestock health. With the increasing human population, intensive production is increasingly trending towards high-input systems that aim to close yield gaps, increase crop yields, and develop new crop varieties with higher yield potential and tolerance to biotic and abiotic stresses, all within the context of incorporating specific traits to satisfy consumer demand. Potato (Solanum tuberosum L.) is one of the most consumed foods under different cultural diets, however its production faces some challenges related to soilborne diseases, marketable yield and quality, sugars and dry matter content of the produced tubers, tuber content in terms of nitrate, minerals, vitamins, bioactive compounds and antioxidants, and consumer appreciation regarding the sensory characteristics of tubers and processed products. Different studies have been investigating some of these challenges, with sometimes straightforward and sometimes connflicting results. This variability in research results indicates the general non-transferability of the results from one location to another under the same management practices in addition to differences in plant material. This review compares some characteristics of raw or boiled potato and processed products from potato tubers grown organically and conventionally. Ideally, such information may be of benefit in decision making by consumers in their dietary choices, by potato growers in their selection of crop management practices, and by scientists looking at potential areas for future research on potatoes.