Kansas Wheat Farmer
Funded by Growers, for Growers
HOME OF THE
The Kansas Wheat Innovation Center is the state’s single-largest, farmer investment in wheat research. It was primarily funded by the wheat check-off, which is a two-cent assessment on each bushel of wheat sold in Kansas.
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“Civilization as it is known today could not have evolved, nor can it survive, without an adequate food supply.”
To use advanced techniques in wheat research to improve yield and quality of new wheat varieties while shortening the time needed to develop those varieties
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Inside the Innovation Center
Square feet of office space
9000
Square feet of lab space
10000
Square feet of greenhouse space
20000
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We have many public and private partnerships within the building that help us fulfill our mission.
Here's how we do it.
Getting new, improved varieties
into the hands of farmers faster is
necessary to ensure an adequate
food supply for current and
future generations.
Getting new, improved varieties
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The bread wheat we know today has been on Earth for about 10,000 years, and it originated in the Fertile Crescent region of the Middle East.
Humans helped create bread wheat by gathering seeds from one location, moving, and planting them in a different location.
The first bread wheat plant was a cross between an ancient pasta wheat called emmer and a weed called goat grass.
Kansas State University researchers understood the importance of preserving these ancient grasses, so 40 years ago, they traveled across the world to collect seeds and build a comprehensive collection that would serve as the foundation for developing new wheat varieties.
Today, there are 10,000 lines of wheat’s ancient relatives stored at the Kansas Wheat Innovation Center, and it is one of the most diverse and best curated collections in the world.
Labs and Growth Rooms
Greenhouses
Wheat quality has a different meaning to each group involved in the development, handling, and processing of wheat and wheat flour.
The physical properties of wheat kernels give a first approximation of the structural characteristics useful for the design and selection of equipment for handling, harvesting, aeration, drying, storing, and more importantly, to functionality, processing, and end uses.
Kernel Quality
Overall, these tests are important because they provide commercial flour mills with indicators of grain storability, quality, potential flour yield, and finished-product texture and appearance. Commercial flour mills can also use this information to adjust mill settings and optimize flour extraction.
Protein
Ash Content
1,000 Grain Weight
Test Weight
Moisture Content
Kernel Quality
First, a sample of wheat is cleaned, and the moisture content is determined. Then, the test weight, 1000-kernel weight, ash content, and protein content are determined. Additional footage provided by Grain Craft
Flour and Baking Quality
VIEW STORIES
Stories
Get to know the families who are responsible for growing wheat across the U.S. VIEW RECIPES
Recipes
Find helpful and tasty recipes that are great for any occasion.
VIEW ARTICLES
Articles
Learn more about wheat and how to incorporate this healthy grain into your diet. EatWheat.org Initiatives
EatWheat.org is a campaign that shares the stories of U.S. wheat farmers with consumers around the world. National Festival of Breads is a campaign that educates consumers on a variety of topics, including wheat foods nutrition, cooking and baking, and understanding wheat food products. Every two years, there’s a contest for amateur home bread bakers to submit their original recipes for a chance to win prizes.
National Festival of Breads
Learn More
