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United States Department of Agriculture

Agricultural Research Service

Research Project: Bread Wheat Development for North Carolina

Location: Plant Science Research

2011 Annual Report


1a.Objectives (from AD-416)
On-farm testing and proof-of-concept trials for the 2008-09 and 2009-10 wheat growing seasons for newly-developed bread wheat cultivars.


1b.Approach (from AD-416)
Plant, maintain, examine, and harvest drill-strip size experiments on growers farms using standard varieties and newly-developed bread wheat cultivars.


3.Progress Report

This project is related to Objective 1 of the parent project: To identify sources of resistance to foliar fungal pathogens and introgress resistance into adapted wheat.

The second year of this breeding project continued. Development and release of specialty wheats for the eastern U.S. Wheat varieties having bread wheat, end-use quality are needed for production in the eastern U.S. to serve as a local source of high protein flour for organic and artisan bakers. The hard red winter wheat lines ARS05-0241 and ARS07-0785 will be named and released to seedsmen in August 2011. These two new varieties follow the 2009 release of the hard red winter wheat ‘NuEast’ and the hard white winter wheat ‘Appalachian White’. These wheat varieties were critical in the formation of an eight-bakery cooperative formed in Asheville, NC having the goal of locally-produced wheat, flour, and bread products. These wheat varieties also provided the thrust behind the formation of the non-profit organizations North Carolina Organic Bread Flour Project and Carolina Ground.


Last Modified: 4/20/2014
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