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19th Edition of the Ball RedBook

In continuous publication since 1932, the 19th Edition of the Ball RedBook leads the way in floriculture education, with updated content on the most important technologies and most profitable crops (even cannabis!). "Volume 1: Greenhouse Structures, Equipment, and Technology" provides the most up-to-date and useful information about structures, equipment, technology and management. "Volume 2: Crop Culture and Production" provides the latest growing techniques and cultural details for more than 215 flower, herb and vegetable crops.

To get more information on this and other products:

Refer to our Request Product Information page
GrowerTalks August 2021 Page: 70 - Reader Service number: 154
Ball Publishing
PO BOX 1660

Hot trends and innovative new products are always top of mind for our readers as well as for our staff. With that kind of focus on current trends, we're always excited about the latest hardgoods and plant introductions for the industry. When we pass them on to our readers, they love them, too.

GrowerTalks’ TRENDING NOW section highlights 6 of the latest hardgoods/plant introductions each month. In addition to print, this section is featured in our digital edition and on our website, and offers lead tracking!

To submit your product for editorial consideration, and reach our 27,000+ grower and garden center subscribers, simply provide the information below. Feel free to email or call Adriana Heikkila, Sales/Trade Show Coordinator, with any questions you might have at or (630) 588-3106.

In order for your submission to be included in the magazine, the following information is required:

  • An 80-WORD DESCRIPTION for one new product introduction for a wholesale commercial greenhouse grower audience.
  • ELECTRONIC PRODUCT PHOTO (no logos or copy) as a high-resolution, print-ready image–jpg, tif or eps file. Files cannot be larger than 5 mb
  • For READER SERVICE LEADS, a contact person, company name, address and email address

*Free opportunities are on a first come, first served basis.