Agribusiness  September 1, 2009

CSU releases new winter wheat variety

FORT COLLINS – A new variety of hard white winter wheat developed by the Colorado State University Agricultural Experiment Station has been released to the Colorado Wheat Research Foundation.

The high-yield variety was named Snowmass in honor of one of Colorado’s 54 mountains that are 14,000 feet or higher. The new wheat has shown resistance to disease and flour made from it has demonstrated superior mixing and baking quality.

The new wheat variety has been accepted into the CWRF’s Ultragrain Premium Program with ConAgra Mills, which pays producers a premium of 30 cents per bushel over the market price for the 2010 crop, plus a protein premium of up to 40 cents a bushel.

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Snowmass will be used to make Ultragrain flour, a 100 percent whole wheat flour that combines the nutrition and benefits of whole grains with the finished recipe qualities of refined flour.

“Ultragrain flour is transforming the grain-based product industry supporting the development and growth of new consumer products like whole wheat white bread,´ said John Bartels with ConAgra Mills. “Snowmass represents ConAgra’s ongoing effort to bring value to producers, manufacturers and consumers.”

FORT COLLINS – A new variety of hard white winter wheat developed by the Colorado State University Agricultural Experiment Station has been released to the Colorado Wheat Research Foundation.

The high-yield variety was named Snowmass in honor of one of Colorado’s 54 mountains that are 14,000 feet or higher. The new wheat has shown resistance to disease and flour made from it has demonstrated superior mixing and baking quality.

The new wheat variety has been accepted into the CWRF’s Ultragrain Premium Program with ConAgra Mills, which pays producers a premium of 30 cents per bushel over the market price for the…

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