Promontory Wheat

Technical Summary

•  Promontory is a hard red winter wheat developed by the Utah Agricultural Experiment Station and released in 1991. Promontory was released to provide superior yield and test weight in low moisture areas infested with dwarf smut.

•  Promontory was derived from the cross Manning and Bezostaya.

•  Promontory is an awned, bronze-chaffed, medium-height wheat. Compared to Manning, it is about 1 cm shorter, heads 3 days earlier, and has darker bronze chaff at maturity. At boot growth stage, plants are blue green. The seed is ovate, with medium length brush and a medium wide and medium deep seed crease.

•  Milling and bread making characteristics of Promontory are acceptable and are similar to Manning, although Promontory has slightly weaker dough.

 

Commercial Applications

•  Fall planted

•  Dryland, but produces well under irrigation

•  Utah and Montana

•  Milling and bread making characteristics are acceptable and similar to Manning, although Promontory has slightly weaker dough.

 

Competitive Advantages

•  Drought tolerant

•  Acceptable baking and milling qualities

•  Highly resistant to dwarf smut

 

 

 

Patent Information:
Category(s):
Plant Varieties and Seeds
For Information, Contact:
Christian Iverson
Utah State University
435-797-9620
christian.iverson@usu.edu
Inventors:
Wade Dewey
Keywords: