New wheat Variety
There’s a new variety of wheat, called U of I cookie that was developed by U of I Professor and researcher Juanli Chen at the wheat breeding center in Aberdeen:
"So it's easier to thresh, it also has better loading resistance. In addition to these two improvements, it has high-quality yields and resistance to blight," said Dr. Chen.
Higher tolerance to blight and stripe rust and U of I Cookie topped yields of the other cereal grains over the past two years.
Today the Idaho wheat Commission and the U of I signed a licensing agreement. Wheat is the state’s No. 2 crop in terms of farm-gate receipts and an important part of crop rotations. The Wheat commission decided to obtain the rights for Cookie, and public release it for farmers across the state without royalties or plant back restrictions.