A variety of the soft red winter wheat that has a greater yields, and stronger resistances to diseases.
Soft red winter wheat accounts about 17% of the total wheat production in the United States. The flour from this wheat goes into many things, including cakes, cookies, and crackers. As the world population constantly increases, so too does the demand for wheat. This leads to the need for new kinds of wheat varieties that will produce higher yields, have a faster maturation speed, and have enhanced resistance to a multitude of diseases. These varieties can produce high quality flour at a better efficiency, to help feed people all over the world.
Researchers at The Ohio State University, led by Dr. Clay Sneller, created a new variety of soft red winter wheat, which they call OH09-207-68. This particular variety is produces a greater yield than other recent varieties, including 25R47, Branson, and OH07-263-3. This variety also has a very strong resistance to Fusarium Head Blight, and foliar diseases. Finally, it has a higher than average "softness quality".