2012-2013 Organic Wheat OVT Results

— Written By
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

by Chris Reberg-Horton and Carrie Brinton

Organic wheat fieldThe organic Official Variety Trial (OVT) was started in 2010 with wheat to try to identify varieties that performed well under organic production conditions in North Carolina and could be recommended to farmers. We now have results from multiple years of these trials. Growers should examine NCSU’s 2013 (conventional) Wheat Variety Performance and Recommendations along with the organic OVTs for a more complete set of test results, disease ratings, and production recommendations. The publication can be found at: http://www.smallgrains.ncsu.edu/_Misc/_VarietySelection.pdf

To see the result tables of the 2012-2013 Organic Wheat OVTs,click http://www.organicgrains.ncsu.edu/2012-13wheatovt.htm

Wheat quality data for each variety in the organic OVT was analyzed as well. The falling number measures the effect of enzymes on wheat quality and gives an indication of sprout damage in a sample. Low falling numbers indicate more sprouting and a lower quality sample. Protein is the percent protein in a sample, also a quality indication.