SPRING WHEAT 2007
| AGRONOMIC & QUALITY CHARACTERISTICS* |
RECOMMENDED | PROVISIONALLY RECOMMENDED |
||
| BYRON | EQUATION # | RAFFLES | TRAPPE | |
| Relative Yield | 102 | 103 | 100 | 100 |
| Shortness of straw | 7 | 6 | 6 | 6 |
| Strength of straw | 7 | 7 | 7 | (7) |
| Earliness of ripening | 6 | 3 | 7 | (5) |
| Resistance to: | ||||
| Mildew | 5 | 4 | 5 | 5 |
| Septoria spp. | 5 | 6 | 5 | 6 |
| Yellow rust | (8) | 8 | 8 | (6) |
| Sprouting | (5) | 5 | 6 | (5) |
| Quality: | ||||
| Grain protein content (%) | 11.1 | 11.0 | 11.7 | 11.1 |
| Hagberg falling number | 358 | 300 | ||
| Milling quality | Good | Good | ||
| Bread making quality | Unsuitable for Bread-making | Unsuitable for Bread-making | Good | Good |
| 1000 grain weight (g) | 51.1 | 47.0 | 48.6 | 45.2 |
| Hectolitre weight (kg/hl) | 73.3 | 71.8 | 75.9 | 77.4 |
| Hardness index | Hard | Hard | Hard | Hard |
| Year first listed | 2006 | 2004 | 2000 | 2007 |
* Based on trial results from 2004, 2005 and 2006.
- Yields are expressed as a percentage of Raffles where (100 = 8.521 t/ha @ 15% moisture content)
- See notes on variety re earliness of ripening
Note: Data on grain protein, Hagberg falling number, hardness index, milling and bread-making quality are from results of analyses carried out by Teagasc at the National Food Centre.
