Table 2. Agronomic and quality characteristics of hard red spring wheat
varieties (1), 1993-95.
------------------------------------------------------------------------
Milling
Heading Test Wheat Baking
Variety Date Height Lodging Weight Protein Quality
------------------------------------------------------------------------
inches (2) lbs/bu % (3)
Sharp 6-23 33 3.6 58.5 15.0 Med-high
Kulm 6-23 35 3.0 57.5 15.4 High-med
Butte 86 6-24 33 2.9 57.0 15.1 Med-high
Russ 6-25 33 3.9 56.2 14.7 Med
2375 6-25 31 4.5 57.9 14.9 Med
2370 6-25 31 2.6 56.0 14.7 Med
Grandin 6-25 32 2.7 57.3 15.5 High
Stoa 6-27 36 3.8 55.3 15.2 Med-high
Verde 6-27 31 2.2 56.0 14.4 Med
Norm (4) 6-27 31 1.9 54.2 14.1 Med-high
Wheaton (4) 6-28 29 2.8 51.7 13.8 Low-med
Marshall 6-28 31 1.9 56.1 14.1 Med-low
Nordic 6-28 32 2.5 55.1 13.5 Low
Trenton (5) 6-26 36 3.4 57.0 15.4 High-med
Hamer (5) 6-26 31 2.0 56.0 14.5 Med-low
Lars (5) 6-27 28 2.3 54.6 14.2 Med-low
Norlander( 5) 6-23 31 2.2 55.5 14.7 Med
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1 Only new varieties and older varieties with scab ratings better than
susceptible are included in trials.
2 Rated 1 = erect, 9 = flat.
3 12% moisture.
4 Varieties included as checks.
5 1994 and 1995 data adjusted to 1993-95.