Hard Red Spring Wheat headline here
In North America, Hard Red Spring Wheat (HRSW) is produced in a wider and more diverse geography than any other market class. Much of this diversity is due to the fact that HRSW does not require a vernalization cycle, giving it the ability to make the transition from vegetative to reproductive growth stage without a cold interlude. In 2010, nearly 13 million acres of HRSW were planted in the United States, equating to 570 million bushels produced. North Dakota farmers rank first in the production of HRSW in the US, with over 14,000 farms that grow the market class each year.
HRSW or “Dark Northern Spring (DNS)” is considered by many to be a specialty class, due to its strong gluten characteristics and high protein content. These unique production qualities enable end-users to produce fine breads, hard rolls and bagels. Mixed batch flour is also produced by combining high protein HRSW with lower protein market classes to improve loaf volume, dough handling, water absorption and other mixing characteristics. Aside from its role as an ingredient in food products, HRSW is also used in the production of laundry detergent, paper manufacturing and ethanol.
The Limagrain Cereal Seeds HRSW program is based in Fort Collins, Colorado. LCS programs produce 2,500 new crosses annually, a proportion of which are HRSW lines. The most promising new crosses are quickly cycled through our Doubled Haploid program. During summer months, additional proprietary germplasm is field tested in more than a dozen nurseries located in WA, MT, ND, SD, ID and MN. During winter months, rapid cycle germplasm progression occurs through our Single Seed Descent facility in Fort Collins or in the field in Arizona. Additional technologies, such as Marker Assisted Selection (MAS), are used to produce varieties with specific genes that provide beneficial resistance to various pests and pathogens, as well as excellent end-user characteristics.
At Limagrain Cereal Seeds LLC, we are proud of the fact that all of our HRSW varieties have been extensively studied and field tested for consistency and performance across a wide range of environments and conditions long before they ever make their way to the farmer.