Industrial Uses of North Dakota Crops

this article discusses farmers in North Dakota's need to diversify and to find new uses for their crops New usages for existing crops would be looked into. And, new, alternate crops would offer new venues of income for N.D. farmers and the state. Sunflowers were one such new alternate crop

Agricultural Processing and Utilization Research

In this article, the authors review briefly some of the utilization research work that has been conducted by faculty and staff of the Department of Cereal Science and Food Technology and some of the research in progress or being planned in many areas of agricultural products

Seward... A Stiff Strawed and High Yielding Hard Red Winter Wheat

The article discusses the new, stiff strawed, high yielding hard red winter wheat, 'Seward', the history of its? name, its? breeding history, agronomic performance, disease reaction, it's milling and baking quality, its? high yield potential and winter hardiness for the Northern Great Plains

Survey of Protein and Oil in North Dakota Soybeans Grown in 1988

In 1989 in North Dakota, a desire by soybean growers to produce higher protein varieties was expressed. The article describes the process of ascertaining their current protein status. Past soybean samples showed that current soybeans in North and South Dakota and Minnesota were low in protein. Oil and protein content levels are compared for each country and variety

Comparison of Quality of Hard Red Winter and Hard Red Spring Wheat Quality Grown in North Dakota

The article is concerning a comparison of quality of hard red winter and hard red spring wheat quality grown in North Dakota. The limited quality survey conducted on the 1984 hard red winter wheat crop of North Dakota indicated higher value for test weight, 1000 kernel weight, moisture content and flour extraction than for hard red spring wheat grown in the same districts. The winter wheat, however, gave lower value for wheat and flour protein contents and wet gluten and was weaker in mixing properties as well as having lower baking absorption and loaf volumes