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A wheat berry, or wheatberry, is a whole wheat kernel, composed of the bran, germ, and endosperm, without the husk. [1] Botanically, it is a type of fruit called a caryopsis . [ 2 ] Wheat berries are eaten as a grain, have a tan to reddish-brown color, and can vary in gluten and protein content from 6–9% ("soft") to 10–14% ("hard").
In the United States, about 40% of the total wheat production is of a strain known as hard red winter wheat, with soft red winter wheat contributing another 15% of the annual wheat crop. There are also winter varieties of white wheat. [4] Soft red winter wheat is also grown in the Canadian province of Ontario, along with white winter wheat. [5]
By 1920, Marquis wheat accounted for 90 percent of the hard red spring wheat planted on the Canadian prairies. The introduction of Marquis resulted in wheat production in Saskatchewan doubling between 1906 and 1920. Marquis was eventually replaced by rust-resistant varieties like Thatcher, Apex, and Renown. [4]
In the United States, wheat is classified into classes and sub-classes. In classes, wheat is split into eight different groups: hard red spring, hard red winter, soft red winter, durum, hard white, soft white, mixed and un-classed wheat. These classes are further subdivided into five grades (US. No.1-5), [15] with the exception of unclassed wheat.
Red Fife (Triticum aestivum) wheat is a Canadian landrace descendant of wheat from Galicia, Ukraine, its old local Galician name being "Halychanka". [1] It is a hard, bread wheat with straws 0.9 to 1.5 metres tall. [2] From the mid-1800s until the early 1900s, Red Fife was the dominant variety of wheat grown in Canada and the northern United ...
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With the falling number test, so-called weather- or sprout-damaged wheat or rye, which adversely affects bread-making quality, could be detected at the grain silo intake within a few minutes. Sprouting , or pre-harvest germination , is caused by damp or rainy weather conditions during the final stage of maturation of the crop.
Triticale (/ t r ɪ t ɪ ˈ k eɪ l iː /; × Triticosecale) is a hybrid of wheat (Triticum) and rye (Secale) first bred in laboratories during the late 19th century in Scotland and Germany. [1] Commercially available triticale is almost always a second-generation hybrid, i.e., a cross between two kinds of primary (first-cross) triticales.