Skip Navigation

2011 Maine & Vermont Organic Spring Wheat Variety Trial Results - Figure 2

Figure 2. Protein concentration in spring wheat varieties

Protein at 12.0% Moisture (%)

Variety Old Town, ME Sidney, ME Alburgh, VT Willsboro, NY
AC Barrie 11.5 13.1* 13.3 15.3
AC Walton 10.9 11.0 12.3 15.5
Ada 11.4 12.6 12.3 14.2
Barlow 11.2 13.5* 13.0 15.3
Batiscan 9.3 9.9 11.3 11.9
Brick 10.5 12.1 13.8* 15.5
Cabernet 11.1 11.7 13.0 14.1
Duo 10.5
Faller 10.8 11.0 11.0 13.9
FBC Dylan 10.6 11.2 12.3 13.8
Glenn 12.0 13.8* 12.5 15.6
Helios 13.8* 14.3
Howard 11.5 12.2 11.8 14.7
Jenna 10.9 11.7 13.0 13.9
Kaffe‡ 11.3 12.9
Kelse 12.6* 13.6* 14.3* 15.4
Kingsey 9.8 11.6 11.3 13.1
Magog 10.5 12.1 13.0 15.0
Malbec 11.7 12.3 13.0 13.8
McKenzie 10.9 11.8 11.8 14.7
Nick 11.8 12.1
07SW04 11.7 13.6* 13.3 16.6*
Oklee 11.6 12.6 13.5* 14.8
RB07 11.4 12.7 12.5 14.3
Red Fife 12.2* 12.4 12.8 14.4
Roblin 12.8* 13.5* 15.0* 15.8*
Sabin 10.9 11.9 13.0 14.5
Steele-ND 11.7 12.6 13.3 15.2
Superb 11.7 13.0* 13.5* 14.5
Tom 10.7 13.1* 13.3 14.7
Ulen 11.9 13.2* 13.0 14.6
LSD
0.6 0.8 1.3 0.8

* Varieties did not perform significantly lower than the top performing variety.


Back to 2011 Maine & Vermont Organic Spring Wheat Variety Trial Results