Wheat School – Evaluating Wheat Varieties For Milling & Baking

The fortunes of a new wheat variety rise or fall depending on their end use characteristics. The food industry in particular needs varieties that exhibit certain traits during processing. If they don’t meet those specific needs in a commercial area like milling or baking, they simply can’t be used.

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So how are new wheat varieties evaluated for commercial use? In this episode of the Wheat School, Ellen Sparry of C&M Seeds talks about their own wheat variety trials and some of the testing potential new varieties have to go through before they’re approved for commercial use.

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RealAgriculture Agronomy Team

A team effort of RealAgriculture videographers and editorial staff to make sure that you have the latest in agronomy information for your farm.

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