Canada Prairie Spring Red Wheat

Canada Prairie Spring Red wheat varieties are a higher-yielding red spring wheat alternative. The Canada Prairie Spring class of wheat was established in 1985 as a lower protein alternative to the Canada Western Red Spring class. Protein levels tend to be lower than CWRS but have good gluten properties for bread-making applications. The higher yield also makes the class attractive for feed and industrial (ethanol) applications. The newest varieties have improved bread-making properties while maintaining the yield advantage.

AAC Perform

Yield, Standability and disease resistance

SY Rowyn

Significantly higher protein, semidwarf stature and FHB resistance along with high yield

Fierce VB

Strong yields, Wheat midge tolerant & good standability