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Colored Wheat Variety Trial
Darby, Heather Emick, Hillary
Darby, Heather
Emick, Hillary
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Abstract
There is an interest amongst bakers and the grain industry in the development of red and blue wheat crosses as a specialty grain that can be marketed in value-added products. Specialty grains can enhance local farm viability, and well as the viability of small-scale bakers and millers. Additionally, there is interest in evaluating the antioxidant capacity of colored wheats as they may have potential health benefits that could further increase their value as a specialty grain. In 2019, the University of Vermont Extension’s Northwest Crops and Soils Program began evaluating the performance of twelve new colored wheat crosses (Table 1) from the Washington State University wheat breeding program in order to examine their performance in organic production systems and to grow out seed for future variety trials and on-farm production. This research was continued in 2021.
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Date
2022-04-01