Bringing a new variety to market is not a simple task. In our fast food culture we want everything yesterday, not so much with new wheat varieties. Though it may not seem like it, that’s a good thing. Depending on what that wheat is being bred for, it’s critical that it sees a variety of conditions over a variety of locations and….lather, rinse, repeat. It’s a time consuming and repetitive process that spans multiple locales not just domestically but abroad.
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This episode of the Wheat School gives us a look at some of what goes into bringing those new varieties to market. Research Agronomist Ellen Sparry of C&M Seeds gives us a tour of some of their plots.
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