Brown root rot (BRR) is a fungal disease, caused by Phoma sclerotioides, which is associated with stand decline and reduced yield of forage legumes such as alfalfa, red clover, bird's-foot trefoil, alsike clover, and sweet clover. A Midwest survey for the pathogen was initiated in the fall of 2003 and continued in spring 2004. Alfalfa plants were submitted from from 104 locations throughout Iowa, Illinois, Minnesota, Wisconsin, and Ontario. A continuation of this survey has been funded by the Minnesota Rapid Agriculture Response Fund, in order to better determine the extent of brown root rot in the state.

For this survey (fall 2004), alfalfa stands were sampled by collecting 5-10 plants (6-8 inches of root plus 1 inch of crown). Total DNA from the roots was extracted and used in PCR reactions with P. sclerotioides-specific primers.