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These variety names are now largely abandoned, but are still sometimes used for distinctive types of wheat such as miracle wheat, a form of T. turgidum with branched ears, known as T. t. L. var. mirabile Körn. The term "cultivar" (abbreviated as cv.) is often confused with "species" or "domesticate". In fact, it has a precise meaning in botany ...
Farmers are growing heritage wheat varieties as part of the 100 Mile Diet, 'eat local' and Slow Food movements. 'Red Fife' wheat is the first variety preserved heritage wheat to celebrate terroir, which is the interaction of the genetics of the variety with the growing conditions where the variety is grown.
Triticum compactum erinaceum, also called California Club Wheat or Mayview wheat, is an extinct subspecies of the hexaploid club wheat Triticum compactum. T. compactum erinaceum was a bearded, hairy rachis, red-chaffed wheat named for its appearance similar to that of a hedgehog. T. compactum erinaceum was thought to have disappeared before ...
Ears of compact wheat. Modern wheat varieties have been selected for short stems, the result of RHt dwarfing genes [14] that reduce the plant's sensitivity to gibberellic acid, a plant hormone that lengthens cells. RHt genes were introduced to modern wheat varieties in the 1960s by Norman Borlaug from Norin 10 cultivars of wheat grown in Japan ...
Triticum compactum or club wheat is a species of wheat adapted to low-humidity growing conditions. T. compactum is similar enough to common wheat (T. aestivum) that it is often considered a subspecies, T. aestivum compactum. It can be distinguished by its more compact ear due to shorter rachis segments, giving it its common name.
The Watkins Landrace Wheat Collection is a unique resource due to the historical nature of being collected in the 1930’s before widespread globalisation of trade, and before intensive selective breeding in wheat to develop high-yielding elite varieties, which resulted in a significant loss of genetic diversity, including resilience traits.
The advent of higher-yielding barley varieties led to a deep decline in bere growing during the 19th and 20th centuries. It survives in cultivation today thanks to Barony Mills , a 19th-century watermill , which purchases the grain to produce beremeal which is used locally in bread , biscuits , and the traditional beremeal bannock .
The varieties of wheat created through these methods are in the hundreds (going as far back as 1960), more of them being created in higher populated countries such as China. [148] Bread wheat with high grain iron and zinc content has been developed through gamma radiation breeding, [ 150 ] and through conventional selection breeding. [ 151 ]
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