Farm Progress

New hard red spring wheat varieties have higher yield potential, more disease resistance.

March 1, 2018

1 Min Read
NEW FOR DAKOTAS: WestBred introduces three new hard red spring wheat varieties for North Dakota and South Dakota.

There are seven new WestBred wheat varieties available for 2018. Three of them are adapted to the Dakotas. They are:

• WB9719 — A broadly adaptive medium-late maturing hard red spring variety with outstanding yield potential. Suitable for all environments from irrigated to dryland, this medium-short variety has excellent standability and test weight, with a strong disease resistance package.

• WB9479 — A medium-maturing hard red spring variety with high yield and protein potential. It offers excellent test weight and standability, and a good disease resistance package combined in a medium-short variety.

• WB9590 — A broadly adaptive hard red spring variety with outstanding yield potential and protein content. Its short plant height contributes to the variety’s superb standability. Very good Leaf Rust and Yellow (Stripe) Rust resistance contribute to its strong disease resistance package.

“We’re excited to announce these great additions to our strong spring WestBred portfolio,” says David Hoffman, the wheat technical product lead for Monsanto. “These reflect our commitment to providing suppliers and growers access to high yielding wheat varieties backed by strong agronomic and disease packages. These varieties were developed by Monsanto’s experienced breeder teams who utilize cutting-edge technology and were tested across a diverse set of environments over multiple years. These new products, in addition to all WestBred products, are supported by our regional Technology Product Representatives to help maximize yield potential. …These new WestBred spring varieties were developed with strong agronomic and disease characteristics growers need with great yield potential, giving them more choices to set the stage for strong harvest results.  Growers can expect our new varieties to have the protein content and milling and baking quality they require.”

For more information, see

Source: WestBred

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