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New Spring Wheat Variety Gains Global Attention Because It Makes Great Noodles

August 22, 2019: 12:00 AM EST
A wheat breeding expert at Washington State University (Pullman) has developed a variety of spring wheat – dubbed “Ryan” – that he says is growing quickly in popularity among Northwest U.S. farmers and Asian grain buyers because of its surprising ability to create an outstanding fresh noodle, according to Mike Pumphrey. Introduced in 2016 but available in limited quantities until now, Ryan led all public spring wheat varieties for certified seed production in Washington last year. Not only is Ryan expected to dominate spring wheat acreage this year, WSU scientists say it could transform the market for wheat growers and their customers, here and abroad. The wheat industry is already setting Ryan apart, keeping it identity-preserved so dealers can sell it for noodles at a premium. The variety is named for Ryan A. Davis, a WSU alumnus who died of cancer at age 38 in 2016.[Image Credit: © Washington State University News and Media Relations]
Seth Truscott, "Meet Ryan, WSU's Elite New Wheat For The Noodle Market", Washington State University, August 22, 2019, © Washington State University News and Media Relations
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