In this episode, we sit down with K-State wheat breeder Dr. Allan Fritz, a familiar name to many Kansas wheat growers, to talk about the science behind stronger wheat and better protein. Dr. Fritz shares insights from decades of research focused on improving protein and gluten strength—work that’s directly tied to wheat varieties grown right here in the Central Plains. We dig into the story behind the BX7OE protein, a powerful trait first identified in Red River 68 and rooted in the Canadian super strong wheat class, now reshaping how we think about protein and yield. 

Whether you're aiming for protein premiums or simply trying to stay ahead of the curve, this conversation highlights the importance of selecting the right varieties, understanding the balance between yield and protein, and staying open to rapid innovation. We also talk about how partnerships with institutions like Oklahoma State are helping accelerate the development of high-performing wheat that meets today’s growing demands. If you're farming in Kansas, this is one episode you won't want to miss.

Kansas Wheat
WheatsOnYorMind.com