Argent Hard White Spring Wheat

Argent', a hard white spring wheat, was released by the NDAES in 1998.  The first white wheat released in North Dakota, 'Argent' represents a new era in wheat breeding at NDSU meant to fill a growing world market for hard white wheat.  The name 'Argent' is Greek for 'white', so named to reflect the white seed coat.  'Argent' comes from five backcrosses of a white breeding line to the variety 'Grandin'.  It is protected under PVP, 1994 with Title V restrictions. From a grain marketing standpoint, 'Argent' does not meet FGIS color standards as a "white wheat"; thus, it is classified by FGIS as a hard red spring wheat.  Management of the variety on an identity-preserve basis for specialized markets would be recommended.  Mixing 'Argent' with any other classes of wheat will result in identity loss and loss of any marketing advantage.  A small-scale milling test is currently being conducted by the ND State Mill.  A limited amount of Foundation seed will be available for Spring 1999 planting.

'Argent' is an awned, semi-dwarf variety with maturity and overall appearance similar to 'Grandin' but it has higher test weight.  Like 'Grandin', plant height may be variable.  'Argent' is resistant to both stem and leaf rust.  It is moderately susceptible to tan spot and Fusarium head blight (scab).

Potential advantages of hard white wheats include a unique combination of processing characteristics centered around bran color and bran flavor.  White bran is less obvious than red bran in whole wheat products and does not impart the bitter taste associated with red bran.  'Argent' is similar to 'Grandin', a milling industry standard, for quality and agronomic attributes.  Milling characteristics, dough mixing properties and baking quality are excellent bit it lacks some characteristics desirable for noodles made from farina.

Hard white wheats should not be confused with soft white wheats produced in the Pacific Northwest.  Soft white wheats, used for cakes, cookies and pastries, do not have the gluten characteristics associated with hard wheats.