A574 - 2005 North Dakota Hard Red Spring Wheat Variety Selection Guide
Variety Trial Results for 2004 and Selection Guide
Compiled by: Click here for a printer friendly PDF Version.
Dr. Joel K. Ransom Brian Sorenson, Extension Agronomist Extension Wheat Quality Specialist
Wheat varieties are tested each year at multiple sites throughout North Dakota. The relative performance of these varieties are presented in table form. Variety performance data are used to provide variety recommendations to producers.
Some varieties may not be included in the tables due to insufficient testing, lack of seed availability or they offer no yield or disease advantage over similar varieties. Additional data from county sites are available in the Crop Production Guide 2005 (No. 15) and from each research and extension center. Descriptions of the most commonly grown varieties in the region are included for information purposes. To decrease the potential of making errors when choosing a variety, it is best to use data combined from multiple locations and years.
Information contained in this circular is based on research conducted by the following experiment station scientists, plant breeders, cereal chemists, and plant pathologists.
| B. Schatz - Carrington | B. Hanson - Langdon | M. Mergoum - HRSW Breeder |
| S. Zwinger - Carrington | N. Riveland - Williston | S. Ali - Plant Pathology |
| P. Carr - Dickinson | T. Friesen - USDA | T. Olson - Cereal Chemist |
| E. Eriksmoen - Hettinger | R. Stack - Plant Pathology | J. Rasmussen - Plant Pathology |
| M. Halvorson - Minot | M. McMullen - Ext. Plant Pathology |
Hard red spring wheat varieties currently grown in North Dakota are described in the following tables. Successful wheat production depends on numerous factors including selecting the right variety for a particular area. The information included in this publication is meant to aid in selecting that variety or group of varieties. Characteristics to evaluate in selecting a variety should include: yield potential in your area; protein content when grown with proper fertility; straw strength and plant height; reaction to important diseases; and maturity. Selecting varieties with good milling and baking quality is also important to maintain market recognition.
Every growing season differs, therefore, when selecting a variety it is best to use data that summarizes several years and locations. The notion that the single data set nearest your farm will indicate which variety will perform the best for you is incorrect. Choose the variety that on average performs the best at multiple locations near your farm over several years.
For additional performance data for other sites in the state go to http://www.ag.ndsu.nodak.edu/aginfo/variety/hrsw.htm
List of Tables and Figures
Table 1. 2004 North Dakota hard red spring wheat variety description table, agronomic traits.
Table 2. 2004 North Dakota hard red spring wheat variety descriptions, quality traits.
Table 5. Yield of hard red spring wheat varieties grown at three locations in Eastern North Dakota, 2004.
Table 6. Yield of hard red spring wheat vanities grown at four locations in Western North Dakota, 2004.
Table 7. Protein of hard red spring wheat varieties grown at seven locations in North Dakota, 2004.
Table 8. Test weight of hard red spring wheat varieties grown at seven locations in North Dakota, 2004.
Importance of End-use Quality
Hard Red Spring wheat from the Northern Great Plains is known around the world for its excellent end-use quality. Millers and bakers look at many factors in determining the quality and value of the wheat they purchase. Several key parameters are: high test weight (for optimum milling yield and flour color), high falling number (>300 seconds indicates minimal sprout damage), high protein content (the majority of HRS export markets want at least 14% protein) and excellent protein quality (for superior bread making quality as indicated by traditional strong gluten proteins, high baking absorption and large bread loaf volume).
Millers and bakers are gaining a better understanding of their individual needs for consistent, high quality wheat and flour to succeed in a very competitive industry. Wheat buyers are becoming increasingly sophisticated in their ability to test and source for quality. The U.S. grain trade is receiving requests for adding functional performance specifications to purchase contracts, in an effort to obtain more consistent end-use performance. The majority of HRS wheat buyers are looking for traditional strong gluten properties (Farinogram rating of 6-7); however, there are instances where processors are looking for specific quality parameters, providing marketing alternatives for the wheat you produce.
|
Instead of placing an overall quality factor on varieties, we ask that you take the time to look at the milling and baking performance data on tables 3 and 4, in addition to the agronomic data when you select your varieties. Also, check with grain elevators in your area to see if there is a demand for specific HRS varieties or performance properties that would bring additional value to your crop. The picture to the right illustrates the difference between bread made with poor quality wheat (loaf on the right) and that made with good quality (loaf on the left). |
|
NDSU Extension Service, North Dakota State University of Agriculture and Applied Science, and U.S. Department of Agriculture cooperating. Duane Hauck, Director, Fargo, North Dakota. Distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914. We offer our programs and facilities to all persons regardless of race, color, national origin, religion, sex, disability, age, Vietnam era veterans status, or sexual orientation; and are an equal opportunity employer. This publication will be made available in alternative formats for people with disabilities upon request, 701/231-7881.
