Submitted to: Crop Science
Publication Type: Germplasm release
Publication Acceptance Date: 6/30/2005
Publication Date: 7/31/2005
Citation: Griffey, C.A., Rohrer, W.L., Pridgen, T.H., Brooks, W.S., Chen, J., Wilson, J.A., Dabati, D., Brann, D.E., Rucker, E.G., Behl, H.D., Vaughn, M.E., Sisson, W.L., Randall, T.R., Corbin, R.A., Kenner, J.C., Dunaway, D.W., Pitman, R.M., Bockelman, H.E., Gaines, C.S., Long, D.L., Mcvey, D.V., Cambron, S.E., Whitcher, L.C. 2005. Registration of 'mccormick' wheat. Crop Science. 45:417-419. Interpretive Summary: New wheats must be released into growing regions every year. A new wheat named ‘McCormick’ was released for the soft red winter wheat market class in May 2002 by the Virginia Agricultural Experiment Station. McCormick is broadly adapted to the region, having performed well over most of the Eastern U.S. soft red winter wheat production region. Besides producing high grain yield in the field and volume weight, McCormick provides the wheat industry with a good quality pastry wheat cultivar that has resistance to most disease and insect pests prevalent in the region.
Technical Abstract: ‘McCormick’ (Reg. no. CV-959, PI 632691) is a soft red winter wheat (Triticum aestivum L.) developed and released May 2002 by the Virginia Agricultural Experiment Station. McCormick wheat was named in tribute of Robert Hall of Walnut Grove in Rockbridge County, VA, and his sons, including Cyrus Hall McCormick, William Sanderson McCormick, and Leander James McCormick. Their inventing, perfecting, manufacturing, and marketing of the mechanical grain reaper ushered in the era of modern agriculture and wrought one of the greatest advancements in agricultural history. McCormick wheat is broadly adapted and has performed well over most of the soft red winter wheat production region. In addition to high grain yield and volume weight, McCormick provides the wheat industry with a good pastry-quality cultivar that has resistance to most disease and insect pests prevalent in the region.