Harvesting winter wheat

Combines harvest the crop once the kernels have dried about 10 to 15 percent moisture. Harvesting of winter wheat starts from late May through early September, with the bulk of the crop being harvested between early July and mid-July. Harvesting of spring wheat begins in late July and is completed by late August.

Wheat-threshing crews make their living in the Great Plains by following the harvest northward, beginning in the winter wheat sections of Texas.

Then week by week they move north through the Dakotas and arrive finally in the Canadians Prairies, where the harvest comes last.

Excessive rains during harvest can slow down the harvest process, though very rarely does yield suffer much in years with a protracted harvest. The greatest damage to winter wheat during spring and summer is from disease.

Hard winter and hard spring wheat are noted for having high protein content and are typically used for making pan and hearth breads, hard rolls, bagel, buns, other yeasts leavened products and all purpose flour.
Harvesting winter wheat

Winter wheat: Remain in vegetative phase during winter

Winter wheat is a major type in the world; it is planted on approximately 43.5 million acres each year in the United States.

Wheat fields are green even before trees begin to bud, because wheat planted in autumn has already developed a strong root system before growth stops in winter.

The plants resume rapid growth in the spring as temperatures rise. The head of the wheat plant, which contains the kernels, develops at the tip of the stem.

The stem grows rapidly, pushing the head up and out of the top leaf sheath. After the head emerges, flowering occurs and the kernels begin to develop.

After the kernels have developed fully and filled, the leaves and stem lose their green color and the kernels quickly dry.

Winter wheat survives cold winters remarkably well. Except under most severe conditions when a snow blanket is lacking, wheat planted in the autumn ‘tiller’ well in the spring, that is produce many stalks and therefore many seeds.
Winter wheat: Remain in vegetative phase during winter

Planting of winter wheat

Winter wheat is a cool season crop that is most productive when planted in autumn since cool weather from emergence to the early reproductive stage favors tillering and the subsequent development of large spikes.

It goes dormant during the winter and is harvested for grain during the following spring. Winter wheat requires ‘vernalization’ in order to complete its growth cycle.

Wheat is usually planted in September or early October when the soil is sufficiently moist to germinate the seed.

Wheat is grown from the same seeds or kernels that people eat. On large commercial farms, where wheat is grown for sale or export, farmers still sometimes save seed from previous years or they buy seed each year from seed companies.

Before the farmers can plant the seed, they add nutrients to the soil.

When they ready to plant, some farmers till the soil with a plow in order to break the soil up so it is soft enough for the seeds to take root.

After planting, freezing temperatures and a blanket of snow protect the seeds while they lay dormant awaiting the spring thaw.

Only after exposure to a period of low temperatures will the plants send up a stem and flower to form seeds in early summer.

About two-thirds of US wheat is winter wheat. Winter wheat can survive cold temperatures as low as -40 °F if protected by snow.
Planting of winter wheat

Soft Red Winter Wheat

Soft Red Winter Wheat
Wheat is named for the season (winter or spring) in which it is planted, its texture (hard or soft) and the color (red, white and amber).

Regarding season, winter wheat is planted on cold seasons (fall and winter) and harvested in June or July.

Examples of winter wheat include – hard red winter, soft red winter or white winter wheat.

Soft red winter wheat is grown primarily in the areas east and south of where hard red winter wheat is grown.

The principle soft red winter wheat producing states include Missouri, Illinois, Indiana, Pennsylvania, West Virginia, Kentucky, North Carolina and South Carolina.

Small acreage is also grown in The Pacific Northwest.

This type of wheat accounts for approximately 15% of the total wheat acreage of the United States. The flour is used for cakes, cookies, crackers and pastries.

It has a lower protein content that hard red winter wheat. The softer the wheat, the lower the protein content.
Soft Red Winter Wheat