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.
Product
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StrengthÂ
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| SY Rowyn |
Significantly higher protein, semidwarf stature and FHB resistance along with high yield. |
