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
  1. Symko, Stephan (1999). From a Single Seed (PDF). Research Branch, Agriculture and Agri-Food Canada. p. 31. ISBN 0-662-28145-4.
  2. thecanadianencyclopedia.ca: "Marquis Wheat"
  3. "The Wheat That Won The West: The Impact of Marquis Wheat Development"" (PDF).
  4. Stephan Symko. "From a single seed - Tracing the Marquis wheat success story in Canada to its roots in the Ukraine" (PDF).
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