There is a new wheat variety coming to the market and it is thanks to the University of Minnesota.
The University releases a new variety almost every year. A grains specialist with the school’s extension service tells us what makes this year’s product stand out.
“Stalk strength, and growers like that because nothing is more inconvenient than slowing down during harvest. Basically, it’s resisting going flat against the ground.” It’s a nice combination of grain-yield quality and important disease resistances - particularly important are leaf rot and fusarium head blight – there’s a pretty good tolerance. Good protein, as you know, hard red spring wheat is marketed where protein matters. The standard is 14 percent protein.”
The variety, named MN-Rosthay can be grown in any traditional wheat-growing areas once the seed is approved for public sale.
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