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5.28.19 In the second half of a conversation with cereal scientist Art Bettge, learn about the different versions of soft white wheat grown in the Northwest—known as 510s and 212s—and how they impact the “sweet spot” when blended with high protein red wheats. Also, in episode 127 entitled: Busy Art Bettge Makes Soft White Wheat His Business—The Sequel, gain a greater appreciation for the decline in club wheat acreage since the 1960s despite the class’s special attributes. Subscribe to Wheat All About It! on iTunes or other podcast apps like Stitcher, Pocket Cast, Overcast, Radio FM and others, or listen on your computer at wagrains.org.
