By Caitlin Eannello, NAWG Washington, D.C. (March 20, 2018) – Today concluded the 2018 National Wheat Improvement Committee Fly-in, where more than 20 researchers and farmers from across the country visited Capitol Hill to discuss with Members of Congress and … Continued
by Dr. Clark Neely, Statewide Small Grains Extension Specialist, Texas A&M AgriLife Extension Dr. Emi Kimura, Regional Extension Agronomist, Texas A&M AgriLife Extension Dr. Tom Isakeit, Extension Field Crops Pathologist, Texas A&M AgriLife Extension For wheat growers in a good … Continued
By Kay Ledbetter, AgriLife Today WASHINGTON – The Texas A&M AgriLife Wheat Improvement Program will shine as the only university-led wheat program at a National Wheat Foundation event Feb. 8 in Washington, D.C. Texas A&M AgriLife Research wheat breeding plots at … Continued
By Kay Ledbetter, AgriLife Today AMARILLO – Knowing what diseases are turning wheat fields yellow is half the battle, according to a Texas A&M AgriLife Research plant pathologist in Amarillo. And sometimes, there’s more going on than expected. Mite-vectored wheat … Continued
By Blair Fannin, AgriLife Today COLLEGE STATION – From traditional crop production to livestock, Texas A&M AgriLife Research scientists from across the state provided updates on a multitude of unmanned aerial systems, or UAS, projects recently in College Station. The … Continued
Kay Ledbetter, AgriLife Today VERNON – Interest in using cover crops to improve soil health continues to grow in the Texas Rolling Plains region, but the nagging concern of reductions in soil moisture and effects on yields of subsequent cash … Continued
October 20, 2014 Article by Chris Clayton, DTN/The Progressive Farmer Wheat scientists and breeders at the World Food Prize Borlaug Dialogue on Friday pushed for more research programs for the crop and stressed that genetic engineering will be needed to grow … Continued
By Wheat Foods Council About Gluten Gluten is a major plant protein containing gliadin and glutenin, present in wheat, barley, and rye and their many ancient ancestors. Gluten provides structure for baked products requiring volume such as bread. However, various fractions … Continued
It may come as a surprise to some farmers, but at any given hour of the day there is probably someone, somewhere, talking about the quality, reliability and value of U.S. wheat. All of this is thanks to the partnership between the Texas … Continued
“The worst I’ve ever seen,” was a phrase commonly heard during regional freeze injury assessment meetings held throughout the Rolling Plains and Panhandle this spring. Agronomists, extension agents and wheat researchers agreed that damage sustained from five significant freeze events … Continued