What is in this article?:
- Tam 113 released
- Adaptable to Texas High Plains
- Better baking qualities
While the final recommendation for its growth is for Texas, Rudd said that does not mean it will not thrive in similar wheat-growing areas in other states.
“For instance, TAM 111 was also released for this region and is currently the No. 1 variety in Texas, but it is also No. 2 in Kansas; No. 3 in Colorado and No. 4 in Nebraska,” he said.
The cross to make TAM 113 includes TAM 105, TAM 200 and TAM 202 as well as experimental germplasm, Rudd said. The 100s series releases were from the Amarillo/Bushland wheat breeding program, while the 200s series were released by the AgriLife Research program at Vernon. The two programs have subsequently become one under Rudd and serve both regions, but maintain the numbering system.
“We build upon success. We bring in variability but keep the best qualities from our other releases – that’s how we succeed.”
He said the quality of TAM 113 was tested by the Wheat Quality Council, a national organization made up of millers and bakers from throughout the U.S. They rated it very high for its bread-baking quality, saying it provided better internal texture and higher loaf volume.
TAM 113 has similar yields in dryland and irrigated trials to TAM 111 and TAM 112; it has better leaf rust resistance than both; and it has better stripe rust resistance than TAM 112, Rudd said.
Dr. Ravindra Devkota, AgriLife Research associate scientist, is an integral part in that process. He has spent the past seven years evaluating data gathered from hundreds of yield trials and locations and helped identify varieties for possible release.
In his data mining, he compares yield, quality and disease data from multiple locations throughout Texas.
“Early in the process, this line started showing promise with its high yields, which got it recognized,” Devkota said. “Then the quality data started coming in and made it even more attractive.”