NEW VARIETIES OF WHEAT READY THIS YEAR
—Press Association
3y Telegrapn-
WELLINGTON, May 14. Two new. improyed ,, vaxiptiqs of. wheat propogated by the Wheat E'esearch Institute, are to be made avail,able to growers,, this, year. One is at . -pr.hseht ■kriown' as';780l but, the other Variety; ha& ; beqirV; nam^d Ril'gendorf afthr' the late Dr. F. W. ltil,g^.hdorf, the l first director of the instifu'te and ; a pioneer of wheat research in New Zealand. It has been under test fo-r two years and has baking qualities superior to the famous Cross 7 variety. It is slightly earlier, grows taller than that variety and has produced an average yield increase over Cross 7 of 3.8 bushols an acre and a mean yield of 33 busliels an acre. The increased return would be about £1 an acre. Excellent baking qualities are possessed by the new Hilgendorf variety which has a protein content almost 2 per eent. greater than that of Cross 7. The Hilgendorf variety is not suited to light. land but in medium to good land the yield has been the same or slightly less than Cross 7. Further work has yet to be done on both new varieties to determine how best results can be obtained both in growing them and in their use in baki*g.
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Chronicle (Levin), 15 May 1947, Page 7
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214NEW VARIETIES OF WHEAT READY THIS YEAR Chronicle (Levin), 15 May 1947, Page 7
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