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Wheat (Triticum spp.) is one of the world’s most important staple crops, being the leading source of vegetable protein in human food and having a higher protein content than other major cereals.  

Wheat is an annual winter growing crop that is productive and can grow in a number of environments and soil types. Australian wheat is generally white grained, however their are also red grained varieties available.

When new varieties are bred/ released they are given a maximum quality classification, that is, the maximum grain quality that can be achieved based on the varieties genetic capabilities and the environment in which they are grown.

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Farmers will generally select varieties based on the following traits: Yield,Quality,Disease resistance (Stripe Rust, YLS, CCN, RLN etc.) and sowing window.

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Winter wheats are varieties that require a vernalisation response &/or photoperiod to initiate reproduction. This eliminates some of the frost risks of sowing early (Feb-April) and allows the opportunity to graze valuable forage with minimal to nil impact on the grain yields.