Jefferson Wheat
Jefferson wheat is a semi-dwarf hard red spring wheat intended for dry land production, but it can also be used as an irrigated variety. Jefferson produces high levels of protein and has excellent milling and baking qualities. Jefferson is white chaffed at maturity.
Description
Jefferson wheat is a semi-dwarf hard red spring wheat intended for dry land production. Jefferson can also be used as an irrigated variety. Jefferson tends to produce higher levels of protein, 13% or greater, with excellent milling and baking qualities. Sample tested in a miller’s laboratory in Ethiopia showed 17% protein. Adaptation trials showed Jefferson HRS wheat to yield best in the lowland areas in Ethiopia; the average time to reach maturity in the lowland areas was 75-80 days. Jefferson is white chaffed at maturity. Height: 91 cm. Seed: Dark Red, Hard, Ovate, and Plump. Seed size average: 40 mg.
Jefferson wheat was originally released by the Idaho AES, USDA-ARS in 1998 for dry land production in the regions of southern Idaho and northern Utah, USA.
Excellent milling and baking qualities; adult resistance to stripe rust (Puccinia striformis); moderate resistance to Hessian Fly (Mayetiola destructor); moderate susceptibility to leaf rust (P. recondite); susceptible to Russian wheat aphid (Diuraphis noxia); resistance to lodging and drought. Production is possible in rainfall regimes below 600 mm.
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