By Lori Wickett, Communications Director
While exploring Montana this summer, you’ll likely drive by golden wheat and barley fields ripening under a Big Sky sun. Those fields produce small grains: hard red winter wheat, hard red spring wheat, durum wheat and barley. The quality of these four is some of the finest raised in the world, bringing about $2 billion annually to Montana’s economy.
If you enjoy a craft malt brew or a traditional adult beverage from Anheuser-Busch or Miller-Coors, that beer’s origin probably came from a Montana family farm. But for wheat, Montana’s hard red wheat crops are mostly sold to Asian buyers; 75-80% of the annual Montana crop will be exported to such countries as Japan, Taiwan, South Korea and the Philippines. For growers, it is critical to understand grain “end- use” quality to ensure the future of Montana agriculture.
First and foremost, Montana’s location is paramount.
It is difficult to find another region quite like Montana for growing wheat and barley. Because of our dry climate and cold winters, we are able to avoid ailments troubling our southern neighbors, while achieving very high quality protein demanded by our customers.
Second, the science behind these crops is critical to production and sustainability. At Montana State University’s Plant Sciences and Plant Pathology Department, crop varieties are constantly being developed to improve crops’ ability to combat drought, insects and disease.
“Most people never think about where their cereal or loaf of bread starts,” said Kent Kupfner, executive director for the Montana Wheat & Barley Committee. “Our food actually begins with research. A variety of wheat or barley is bred first to have the necessary traits to survive Montana’s tough climate.” Kent said that the variety must also give customers the quality traits they desire. Those end-use characteristics are what make for a chewy bagel or gluten-rich noodle that will hold its structure. “Because we have some of the highest quality wheat in the world, we attract a more discerning buyer. That means increased pressure on our research community to not only maintain, but improve quality traits.”
It takes about ten years to bring a variety to market. Researchers must be patient as they cross different plants, hoping to create a variety that will increase yield while improving upon traits such as drought tolerance or wheat stem sawfly resistance. The process then moves to testing in the greenhouse. Here, researchers record plant growth, reaction to environmental stressors, hydration, crop input treatments, and other testing measures.
If a plant proves viable in the greenhouse, it will move to field test plots at various locations around the state where the most rigorous testing occurs and Mother Nature might go
to battle with a new variety. If the wheat or barley selection makes it through this phase, it can be released to the market for production.
Montana has a long history of growing the “world’s finest grain.” The challenge is to constantly improve variety development regardless of weather, pests or disease while making sure we are always asking our customers what end-use characteristics they demand. “That’s what the Montana grain industry does well,” Kent added. “When you see those fields of ripe grain, you will know our farmers are about to harvest grain of superior quality.”