Arable New quality wheat offers
opportunity for growers • Consistent quality for bread-making • Backed by traders and agronomists • Competitive against blackgrass
he launch of the first commercial wheat vari- ety from a leading East Anglian-based independent ce- real breeder could help farmers find new market outlets – and reduce UK reliance on imported high-protein wheat to supple- ment bread-making flour grists. Some of food and farming’s biggest names are providing early encouragement to the va- riety Mv Fredericia, a Hungari- an-bred wheat selected and tri- alled by Bill Angus, formerly of Limagrain UK, who has since founded his own genetics busi- ness, Angus Wheat Consultants. Basing their judgement on the
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belief Frederica can produce the consistent quality flour bakers are seeking, the variety has se- cured the backing of names in- cluding flour miller Whitworth Bros, grain trader Glencore and agronomy group Agrii. Currently, many flour mill- ers add imported German ‘E’ elite wheats and Canadian hard wheats to certain flour blends to ensure sufficient protein quality. But Fredericia offers the oppor- tunity to gain the same charac- teristics closer to home. Currently going through Na- tional List 2 trials for registration purposes, the variety won’t be put forward for the Recommended List, says Mr Angus, because its niche is in fulfilling a certain set of grower and buyer demands.
High protein “Fredericia’s potential is one only likely to be fulfilled in true mill- ing wheat areas such as East An- glia which receive sufficient sun- shine, as solar radiation is key to producing quality high-protein wheats,” he emphasises. Awned wheat Fredericia suits late October to mid-March drill- ing but matures four days earlier than average, similar to Soissons. “Varieties from eastern Eu-
22 ANGLIA FARMER • JULY 2018
rope where fungicide use is less prevalent tend to be more resil- ient and resistant, a key reason to look there for new material,” ex- plains Mr Angus. He believes ear- ly-maturing quality types suit- ing late sowing, such as Cordiale, Belepi and autumn-sown Muli- ka, account for around two per cent of UK wheats, and it’s here he sees Fredericia’s slot. “It suits late drilling, so fits
blackgrass control and post-root slots, while also providing a win- ter barley alternative. It’s black- grass-competitive with, and NL trials suggest a yellow rust rat- ing of 8, septoria 6/7, brown rust 6 and mildew 6.
“When drilled in the intended
window, it stands well, particu- larly with well-timed nitrogen – not too early. And it can do this with yields not much lower than Skyfall – five per cent at most.”
Seeking growers “We have four farmers growing 40ha in total during 2017-18, which will go into further multi- plication and trials. There could be 3,200t of commercial seed available for 2019-20, when we’ll be seeking further growers.”
Raich Growdridge, of millers Whitworth Bros, says almost a quarter of the UK’s 3.7m t annual milling wheat needs is imported, with high-quality hard wheat of reliably high protein something still largely only available from abroad. “We can produce 250 hag-
berg, 13 per cent protein, 76kg/hl breadmaking wheat here, but UK wheats generally aren’t of relia- bly consistent protein for the glu- ten quantity and quality required.
Agrii trials manager Steve Corbett says Fredericia produc- es its higher protein content at 200kg/ha of total applied nitro- gen, whereas maximum yield has been recorded at 250kg/ha N. “The UK Group 1 area has al- most doubled in four years, to al- most a quarter of certified seed sales, but the tonnage making it into bread-making flour grists is much less than that would sug- gest, because of protein dilution. “Fredericia produces more protein levels than Soissons and Crusoe at just 200kg/ha of applied nitrogen. Fast spring growth means it’s also very black- grass-competitive.”
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Fredericia could help UK growers produce more high-quality wheat.
Rising demand “Most grists also require 300 hagberg, 14 per cent protein and 78kg/hl wheat, for which we use German elite ‘E’ wheats and Ca- nadian hard red spring wheat. But if Fredericia can produce this spec consistently, it could replace some imported high-pro- tein wheat. “Baking tests over three years
have shown it fulfils its specif- ic weight, hagberg and protein promise, with stability and con- sistency. “From what we’ve seen, we’re supporting its development, particularly as looming Brexit brings import difficulty worries. And home-produced flour de- mand is rising as new discount supermarkets and bakeries are developed.” Post-Brexit, production for guaranteed outlets will become more important, suggested Glencore Grain manag- ing director James Maw. Con- tract-growing will become the norm, and trying to grow milling wheat in marginal areas without a pre-agreed buyer will become untenable.
Growers should produce for
demand, rather than yield,” says Mr Maw.
“The whole industry needs va- rieties with longevity and con- sistency. With a promising vari- ety such as Fredericia, we’ll need to identify the right growers with the right location, storage and milling track record.
“New trade agreements post-Brexit are still unconfirmed, but Fredericia could help UK growers produce more home- grown high-quality wheat.”
New variety Frederica is particularly suited to East Anglia, says Bill Angus.
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