The genetics program is committed to the excellence in creating varieties to meet the specific needs of Oklahoma wheat producers and the milling and baking industries. Specific areas of other wheat research include focus on non-food uses of wheat and nutrition education of consumers when using wheat in the human diet.
An ever-changing list of wheat varieties available to Oklahoma wheat producers necessitates evaluation and comparison of Hard Red and Hard White winter wheat varieties currently being sold.
The Partners in Progress Wheat Research Report is one of a series of annual reports from the OSU Department of Agricultural Sciences and Natural Resources highlighting research results and impacts of funded projects.
These reports highlight funded research toward wheat breeding and genetics, end use quality, production techniques, non-food uses of wheat, nutrition education of consumers and utilization of wheat flours.