Markers are being developed for resistance to fusarium head blight, smut and midge insects. With the markets' increasing emphasis on protein content, scientists have used wild wheats to boost the protein of Prairie wheats. Primitive wheats collected from the Middle East were chosen as high protein donors in a crossing program with wheats from Western Canada. The resulting wheat lines have the same bread and pasta quality as wheat without the wild wheat genes. New semi-dwarf oat lines are winning the battle against lodging, particularly in wetter regions where wind and rain can flatten a field.
Shorter straw means a stronger stand and added lodging resistance.
Semi-dwarf lines to be registered in 2000, have yield and disease resistance advantages over earlier varieties. Scientists are developing new durum wheat varieties with extra gluten strength to fit the needs of the pasta-making world. Canada holds nearly 70 per cent of the world's durum trade, but was beginning to feel the heat from competitors whose product had the stronger gluten. The new Canadian varieties will complement conventional durum which still has a significant market.