Wheat School: How Are New Varieties Brought to Market?

Bringing a new variety to market is not a simple task. In our fast food culture we want everything yesterday, not so much with new wheat varieties. Though it may not seem like it, that’s a good thing. Depending on what that wheat is being bred for, it’s critical that it sees a variety of conditions over a variety of locations and….lather, rinse, repeat. It’s a time consuming and repetitive process that spans multiple locales not just domestically but abroad.

SEE MORE WHEAT SCHOOL EPISODES.

This episode of the Wheat School gives us a look at some of what goes into bringing those new varieties to market. Research Agronomist Ellen Sparry of C&M Seeds gives us a tour of some of their plots.

If you cannot see the embedded video below click here.

 

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.

Trending

Wise Words for Sheep Start-Ups — Three Producers Weigh In

Welcome to an occasional series here on Real Agriculture — where we ask three farmers or ranchers four questions about their business, production and next steps. This first column features three Ontario sheep producers (you'll have to ask them if they want to be called shepherds): Colleen Acres, of Maple Meadow Farms at Osgoode; Chris…Read more »

Related

One Comment

Bruce Thompson

Hi Ellen,
You gave an excellent overview of how varieties are evaluated.
The C & M winter wheat plots look good this year. I am looking forward to reviewing this years tests results at gocereals.ca .
Keep up the good work.

Bruce

Reply

Leave a Reply

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.