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Wheat (Triticum spp.) is one of the world’s most important staple crops, being the leading source of vegetable protein in human food and having a higher protein content than other major cereals.  

Wheat is an annual winter growing crop that is productive and can grow in a number of environments and soil types. Australian wheat is generally white grained, however their are also red grained varieties available.

When new varieties are bred/ released they are given a maximum quality classification, that is, the maximum grain quality that can be achieved based on the varieties genetic capabilities and the environment in which they are grown. Farmers will generally select varieties based on the following traits:

  1. Yield
  2. Quality
  3. Disease resistance (Stripe Rust, YLS, CCN, RLN etc.)
  4. Sowing window

Winter wheats are varieties that require a vernalisation response &/or photoperiod to initiate reproduction. This eliminates some of the frost risks of sowing early (Feb-April) and allows the opportunity to graze valuable forage with minimal to nil impact on the grain yields.




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