Department of Chemistry
In the year 1900 this Station commenced a co-operative investigation of the different varieties of macaroni wheat with the Bureau of Plant Industry, United States Department of Agriculture. At that time it was decided that the Department of Chemistry of this Station should undertake the work of determining the chemical and milling characteristics of the different wheats grown. It is evident that in introducing a new crop care should be taken that only varieties adapted to our soil and climatic conditions should be recommended and distributed for general cultivation. Especially is this rue of a cereal crop, such as wheat, where so many different industrial factors are concerned. It is not only necessary that the farmer should have the best kinds to grow, but it is also necessary that from the best yielding kinds, those should be farther selected which will best meet the requirements of the miller, the baker and the consumer. Moreover, since macaroni wheat has different uses and adaptations from those of the ordinary bread wheats something more than the usual routine work was required.
macaroni wheat, wheat milling, wheat chemistry
South Dakota Agricultural College, Experiment Station
Shepard, J.H., "Macaroni Wheat: Its Milling and Chemical Characteristics" (1903). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 82.