Which wheat to grow?

[freewheat]

With the best day of my farming career fast approaching, (august 1 2012), I am actually looking to grow wheat again! My question, is which class do you folks think will be the best in a post cwb world? I'm leaning cps, but sws or hrs is of course an option.

Curious what you guys and parsley think. One must plan ahead after all!!!

[Hopperbin]

I have been growing only solf, but definately plan to banch into the hard red, even just for planting.

[parsley]

Freewheat. You will think I'm smoking red
willows, BUT growing a variety of grain that
peosucesnGluten free flour will service the
increasing flash floods of allergic eaters. And
the beer market is eagerly frothy with gluten free
beer. Contract one o one. Pars

[freewheat]

Parsley. R u saying you have a gluten free wheat you would like me to produce for you? lol I know what yer saying. Half my family are apparently celiac sufferers, and certain niche buyers take it so very seriously.

[parsley]

Not a bad idea.

Celiac is an epidemic

[parsley]

Could we do some on-farm taste-testing on
The farm ? Have to market test. Lol

[parsley]

Table
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Freewheat. Pars
: = {D. :< )

[Jfreedom]

Do you have a company or variety that produces
a gluten free product or is this all in fun . Almost
lost my wife to this disease before it was
diagnosed .

[charliep]

You likely already know but Kinnikinnik is an Alberta company that produces gluten free products.

[URL="http://consumer.kinnikinnick.com/index.cfm/fuseaction/consumer.home.html"]kinnikinnick[/URL]

Not sure on the variety front. Generally protein goes with gluten strenghth. So your soft white spring wheats are generally low gluten. Not good for traditional bread making. Can be bred in to some extent with the extra strong wheats high gluten as well as higher gluten durums (not sure what varieties on the low gluten side.

From a consumer side, this is a trend to watch. Perhaps a bit of the trend of the day as with removing starch/bread from diets in the Atkins diet years ago but important. Having said, the move to reduced calorie intake/aging population (lots of baby boomers) will impact flour consumption.

[parsley]

We do grow a few grains that are gluten free.
Also grains that are low-gluten that some
Celiacs can tolerate.

A fast growing specialty market.
It is one of the reasons why i made a post about
the book, called. "Wheat Belly".

Farmers are often more interested in developing
and growing varieties and not as Interested in
who will eat them and if the eaters are satisfied.
Is that a fair look at ourselves? Pars




One of the issues for farmers becomes is it
economically viable to expand and grow more
bushels and more varieties off grains that an
increasing population become allergic to?