Marquis wheat

The 'Marquis' bread wheat cultivar was developed by Dominion Agriculturalist Charles Saunders in 1904. It is a cross between Red Fife (male parent) and Hard Red Calcutta (female parent).[1] It was selected for superiority in milling quality for bread flour over other cultivars then prevalent in western Canada. 'Marquis' had the advantage of maturing 10 days earlier than its competitors - a factor of great importance in the Canadian wheatbelt, extending as far south as southern Nebraska.[2][3][4]

Triticum aestivum 'Marquis'
'Marquis' wheat (left) compared to 'Preston' (right)
SpeciesTriticum aestivum
Cultivar'Marquis'


Notes

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