Marquis wheat

Marquis Wheat is a hard red spring wheat variety that was once the most popular wheat grown in Canada and the northern United States. It was developed by Charles E. Saunders, a Canadian agricultural scientist, in the early 20th century.

History

Marquis wheat was developed from a cross between Hard Red Calcutta and Red Fife wheat in 1892. The new variety was named after the Marquis of Lorne, who was the Governor General of Canada at the time. It was first released to farmers in 1909 and quickly became the most popular wheat variety in Canada and the northern United States due to its high yield and excellent baking qualities.

Characteristics

Marquis wheat is a hard red spring wheat, which means it is planted in the spring and harvested in the late summer or early fall. It has a high protein content, which makes it ideal for bread making. The grain is red in color and the plant is medium in height, with a strong straw that helps it resist lodging.

Cultivation

Marquis wheat is best suited to the cool, dry climate of the northern Great Plains. It is a short-season variety, which means it can be planted later in the spring and still mature before the first frost in the fall. It is also resistant to many common wheat diseases, including stem rust and leaf rust.

Impact

The introduction of Marquis wheat had a significant impact on agriculture in Canada and the northern United States. It increased wheat yields by up to 20 percent and improved the quality of the bread made from the wheat. This led to a boom in wheat farming in these regions and helped establish Canada as a major wheat exporter.

See Also

• Wheat
• Agriculture in Canada
• Agriculture in the United States

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  A review of the work of the Experimental Farms (1913)