Organic Spring Wheat Variety Trial

Authors

Heather Darby, University of VermontFollow
Erica Cummings, University of Vermont
Conner Burke, University of Vermont
Hannah Harwood, University of Vermont
Susan Monahan, University of Vermont

Abstract

In April of 2013, the University of Vermont Extension, in collaboration with the University of Maine, began the fourth year of extensive organic variety trials evaluating hard red spring wheat in order to determine which varieties thrive in our northern climate. The trials were established at the Borderview Research Farm in Alburgh, Vermont and at Cornell University’s Willsboro Research Farm in Willsboro, New York. Several varieties that did not perform well in previous trial years were eliminated from the 2013 variety trials. This trial is one of several in a USDA Organic Research Education Initiative grant focused on the production of high quality organic bread wheat in New England.

Keywords

Vermont, University of Vermont

Publication Date

2013

Recommended Citation

Darby, Heather; Cummings, Erica; Burke, Conner; Harwood, Hannah; and Monahan, Susan, "Organic Spring Wheat Variety Trial" (2013). Northwest Crops & Soils Program. 246.
https://scholarworks.uvm.edu/nwcsp/246