Table 1.  Comparisons of leading winter wheat varieties grown in Kansas.1/
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             Percent                                                  Relative5/
              Kansas -----Relative3/---- ---Resistance or tolerance to:4/-- mill
              seeded  Mat          Winter    Speck.          Hes  Wht  Soil  and
             acreage2/tur Tst Straw hardi Tan leaf Leaf Stem sian strk brne bake
Brand   Variety 1994  ity  Wt. Str. ness spot bltch rust rust fly  mos  mos qual
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----    Karl/K92 23.6   1    3    3    3    3    4    7    7    8    9    1  EX
----    TAM 107  19.0   1    4    2    2    6    7    9    4    9    3    8  LD
----    2163     13.8   3    6    1    4    4    2    4    4    1    5    1  LD
----    Larned    8.3   4    4    5    3    9    7    8    3    3    7    8  AC
AgriPro Tomahawk  6.2   3    4    3    2    5    8    3    3    9    8    1  AC
AgriPro Victory   3.9   3    4    4    3    5    9    5    6    9    8    1  AC
AgriPro T-bird    3.4   2    3    3    2    8    6    7    3    9    5    1  AC
----    Newton    2.5   3    4    4    5    9    9    9    3    9    6    1  AC
----    TAM 200   2.2   4    2    4    6    5    3    7    4    9    4    9  LD
AGSECO  7853      2.1   3    4    4    5    4    7    8    4    9    5    1  EX
----    2180      1.4   1    4    1    6    8    5    5    5    2    9    1  LD
AgriPro Sierra    1.4   5    4    1    5    4    1    4    3    9    8    1  LD
----    Scout(s)  1.3   4    4    6    3    9    7    8    3    9    7    9  AC
----    Eagle     1.1   4    4    6    3    8    7    8    4    7    9    9  EX
AgriPro Abilene   1.1   4    3    2    2    6    7    8    2    9    5    1  AC
----    Arapahoe  0.8   6    4    6    3    7    3    5    1    3    7    8  AC
----    TAM 105   0.6   3    5    3    3    9    7    9    9    8    7    8  AC
AgriPro Longhorn  0.6   5    3    2    3    5    5    6    3    8    5    8  --
AgriPro Mesa      0.6   1    2    2    6    6    6    9    4    9    5    1  AC
AgriPro Hawk      0.5   3    4    4    5    9    9    9    2    8    7    1  AC
----    2157      0.4   2    4    1    6    8    5    9    9    1    5    1  LD
----    Arkan     0.4   2    4    4    5    7    9    7    1    2    9    1  AC
----    Sage      0.3   4    4    5    3   --    5    7    3    8    7    9  AC
----    Triumph(s)0.3   1    3    7    6    5    9    9    8    9    4    8  LD
----    2172      0.2   2    4    1    5    7    3    6    5    5    7    1  LD
----    Haven     0.2  --   --   --   --   --   --   --   --   --   --   --  SP
AgriPro Pecos     0.2   1    4    1    5    6    5    6    4    1    7    1  --
AGSECO  7805      0.2   4    -    4    5    7    8    8    1    8    8    9  --
AGSECO  7846      0.2   2    4    4    3    5    3    9    2    9    5    1  LD
Other Hard 
Varieties         3.3                                                        
Other Soft 
Varieties         0.4                                                        
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1/Varieties listed in the February 25, 1994, Wheat Variety survey, Kansas
  Agricultural Statistics are included.  Ratings are expert's best estimates,
  based on information and observations from several sources.  Rated on a scale
  of 1 to 9; except for maturity (where 1 is earliest), 1 is best and 9 poorest;
  -- = not tested.  
2/From February 25, 1994 Wheat Variety survey, Kansas Ag. Statistics Office,
  Topeka, KS.
3/Agronomic information and some disease ratings provided by Rollin Sears,
  Department of Agronomy, Kansas State University.
4/Disease ratings provided by Robert L. Bowden, W.W. Bockus, and 
  Merle G. Eversmeyer, Department of Plant Pathology; Hessian fly ratings
  provided by J.H. Hatchett, Department of Entomology, Kansas State University.
5/Milling and baking quality ratings provided by R.K. Bequette, Department of
  Grain Science and Industry, K.S.U.  Ratings based on data from U.S. Grain
  Marketing Research Laboratory plus inputs from the milling and baking
  industries.
   EX = Exceptional Quality; usually large kernels; high protein content; 
        very good milling, mixing, and commercial bread baking performances.
   AC = Acceptable Quality; milling and baking attributes are acceptable,
        but not outstanding for all properties and may have minor defects.
   LD = Less Desirable Quality; one or more serious quality defects.
   SP = Contract production for special purposes only.
   -- = Inadequate information or conflicting data.