WHEAT RESEARCH

Manawatu Standard, Volume LVI, Issue 47, 24 January 1936, Page 6

WHEAT RESEARCH

LINCOLN COLLEGE TESTS. The plots of the AVheat Research Institute at Lincoln College are now at their most interesting stage: they are being harvested. Farmers as they pass by the plots have little idea of the tremendous amount of organisation and the meticulous care that are necessary in the ■ institute's work, says a Christchurch paper. Even when a closer examination is made it is by. no means easy for the average farmer to realise the amount of patience and attention to detail that have to be exercised. He sees some wonderfully good crops, and from that angle mainly agrees that the work of the institute is going along satisfactorily. But the weight of crops is only one of the aspects of the work. The full fruits of tlie experimentation naturally take a long tune to bear, but in the seven years the institute lias been in existence very definite results have been established in quite a number of aspects such as the milling and baking qualities and yielding propensities of standard varieties and their various crosses. Some of these results have already been released to wheat growers. It is arresting to reflect that no fewer than 3000 varieties of wheat have been secured from all parts of the world, and are being tried by Dr. Frankel. The work of collection was something of a task. However, there are few countries in the world where there is not a British consul or viceconsul, and in . all these scattered quarters requests were made for samples of the varieties in use, with a gratifying response. The number of varieties at Lincoln by no means represent the world’s collection. At the leading Continental research station there are 23,000 varieties. There are bearded varieties by the dozen to be seen in the institute’s plots. Alany of them are unlikely to appeal to the New Zealand grower. They are very, interesting “exhibits,” and one of them has shown qualities which may yet prove under further experiementation to he useful for crossing purposes. Some idea of the immensity of the work may be judged from the fact that there are 13,000 different plots, and 80.000 plants of the first cross. Each of these 80,000 plants is gone over separately for the purpose of eliminating the poorer types, and this work was being done on Aionday, when the writer visited the plots, hv Air .J. B. Hair, AI.Sc. The ' non-rejeeted

plants will be subjected to a more detailed laboratory examination, and the selected seeds sown for the next generation. A great number of varieties are used in t'lie first cross, including all of our best local ones. Varieties have been secured from Portugal very similar to our own Tuscan, and Dr. Frankel, who has made a close study of the Mediterranean wheats, is satisfied that the Portuguese and the Tuscan have the same origin. Naturally this cross has formed the subject of Jesting —in effect line breeding. Another cross of interest is Tuscan-Jum-buck. This year’s crop of this cross is very tall. The ascertaining of the milling and baking qualities of the advanced new crosses has not to wait until the seed is finally, sent out to light its way in the world. From the later generations samples can be taken for milling and baking trials. To the average farmer practically all the 12 acres at the institute are fully ready for cutting. There are reasons why the wheat should be in this condition. A heavy nor’-wester may reveal a tendency on the part of a particular cross to shake, and the knowledge is essential when weighing up its points against those of another variety. A number of rows of the new variety now in commercial use —(Cross 7) —with Tuscan are to be seen and provide_ one of the most instructive features at the institute. It is shorter in the straw than Tuscan, and should, therefore, not be so susceptible to lodging, provided,'of course, the straw has the same resistant qualities as the Tuscan. Field trials show that there is little difference in the shaking qualities. It has a compact and well-filled head, and as far as could jbe judged there were more heads to the square yard. The baking and milling tests show a superiority for 1 the new variety. It produces 3 per jcent. more flour and is a 10 per cent, better loaf.