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.