3.5.19 The final of three episodes from the second Falling Number Summit held in Portland Jan. 29 – 30 features Oregon State University’s wheat quality guru providing a falling number history along with a glimpse of the future in episode 115 entitled: “Falling Number Past, Falling Number Future: Time travel with OSU’s Andrew Ross”. In 1984, Ross was a young Australian working on a team to devise a better method to measure alpha amylase activity than the falling numbers test. He understands farmers’ frustration with the discounts they receive but points out that bakers are highly risk averse. Although some bakers can make wheat work with a falling number score of 160 seconds, others can’t handle 270 seconds. Why? Discover how dull knives make the difference. Subscribe to Wheat All About It on iTunes, Stitcher, Overcast, Pocket Cast, Player FM and other podcast apps and never miss an episode. For those with iPhones: touch the purple podcast icon and type “Wheat All About It” in the finder to listen quickly! Don’t have a smart phone? Listen on your computer at wagrains.org.

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