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<br />,.oj <br />'=.) <br />.-! <br />.-! <br />C.J <br />c)1 <br /> <br />PLAN FORMULATION <br /> <br />2 <br /> <br />Plan formulation was oriented toward the primary objective of reducing <br /> <br />3 <br /> <br />the salt load from the irrigated area by improving irrigation efficiency <br /> <br />4 and improving watershed condition in the diffuse area. Seepage losses <br /> <br /> <br />5 from unl ined farm delivery and tailwater pickup ditches and deep perco- <br /> <br />6 lation from field' irrigation were considered to be the major sources of <br /> <br />7 water that carries salt to the river. Therefore, providing more effective <br /> <br />8 and efficient irrigation is the objective of the on-farm improvement <br /> <br />9 program. To achieve this objective, improvements in the irrigation <br /> <br />10 system and management practices are needed. System improvements for the <br /> <br />11 four alternatives are shown in Table 6. <br /> <br />12 The following preliminary analyses of the potential to improve irrigation <br /> <br />I3 efficiency are based on an extrapolation of a sample evaluation to the <br /> <br />14 entire basin. In this section is a discussion of four' alternative <br /> <br />is improvement levels. Alternative Four is the tentatively recommended plan <br /> <br />16 subject to discussion with the local people and can be used for evaluation <br /> <br />17 at this time. A summary of present system improvements for the valley <br /> <br />18 will be available for the final USDA report when field information has <br /> <br />19 been evaluated. This draft report does not include a recommended plan <br /> <br />20 as analysis of basic field data has just been initiated and alternative <br /> <br />21 improvement levels have not been discussed with the local people so they <br /> <br />22 can indicate a preference. <br /> <br />23 Physical irrigation system improvements consist of (I) ditch lining or <br /> <br />24 pipelines to reduce seepage losses, (2) water measuring and control <br /> <br />33 <br />