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eastern south central KS | Let's go beyond just the protein question: Our domestic market consists mainly of entities who mill and process and those who bake.... sometimes these are of course the same entity. We as growers need to deliver them a more suitable and desirable product for their needs and of course we need to be paid for it. One of the most popular wheat varieties here in the central corridor of the State of KS. is Everest. Talk to any miller and they will tell you that its baking characteristics are poor compared to most of HRW wheat varieties grown in this area. Maybe some kind of Identity preserved wheat is where we are going, I don't know. I do know that Everest is very unpopular with our end users. KSU wheat variety development division needs to get this message and act on it. Yes, environmental factors have a big influence on protein but genetics also have a part. We, and our wheat breeders need to focus on improving in this area.
Agree with what Zen said on lack of convergence. Should have been addressed long time ago! | |
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A couple WASDE observations..
