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Colored Wheat Variety Trial
Darby, Heather Malone, Rory Emick, Hillary Jean, Haley Krezinski, Ivy
Darby, Heather
Malone, Rory
Emick, Hillary
Jean, Haley
Krezinski, Ivy
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Abstract
There is an interest amongst bakers and the grain industry in the development of colored wheat crosses as a specialty grain that can be marketed outside of commodity markets. Specialty grains can support local farm viability, and well as the viability of small-scale bakers and millers, and can be bred for adaptation to the local climate. Additionally, there is interest in evaluating the antioxidant capacity of colored wheats as they may have potential health benefits due to their antioxidant properties, which could further increase their value as a specialty grain. In 2019, the University of Vermont Extension’s Northwest Crops and Soils Program evaluated the performance of twelve new colored wheat crosses 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.
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Date
2019-01-01