Red Wheat FAQ
Q What is Red Wheat?
A Red Wheat is Hard milling Wheat, which is valued for its exceptional bread-making qualities.
Q Where does Red wheat fit in the rotation?
A It is suitable for medium or strong soils, sown anytime from early November through to April. It is ideal as a later sown first Wheat after Potatoes, Sugar beet, etc or as a second cereal.
Q Does Red wheat perform consistently?
A Yes, it is bred to produce consistent quality and to maintain that quality, even under adverse conditions. 99% of crops grown since 2003 have passed for milling. The most consistent yields have come from Spring sowing.
Q Does Red wheat have a low yield compared to conventional wheat?
A Yes, the yield is lower than conventional Wheat - typically 1/2 to 2/3, but this is offset by a considerably higher value.
Q I have heard that Red wheat is very tall - does this means it lodges badly?
A Red wheats are tall but do not lodge. The crops are not very thick (they do not tiller much), which when allied to low N applications, PGRs and reduced yield minimise the lodging risk .
Q I have heard that Ergot is a major problem
A All Spring wheats are susceptible to Egot. However, Red Wheat is a very early, and "closed" flowering varieties mean it is less susceptible than most Spring wheat. However, in some years, many samples can be contaminated with Ergot. The advent of mobile "Colour Sorting" machines has meant that egot removal is now quick (circa 10 -20mt/hour) and good value (£10 -12/mt). The added benefit is that losses are very low (1-4%) and very thorough compared with gravity separation
Q I am worried about getting 15% protein - do I need to apply additional N?
A Red Wheat is naturally high in protein - typical N requirement would be 125kg/ha. There are fall-backs to 14% to act as a safety net
Q Is there danger of the crop being "overdone"?
A No, all Red wheat is grown on contract for supply major and selected regional millers. All production is tightly controlled.