AWC - Funded Research

Spotlight on AWC-funded Research

AWC invests in research projects that maximize crop performance. Check out Spotlight on Research, our new publication that highlights AWC-funded projects aimed at boosting your bottom line.

Investing in research that makes sense for farmers 

Click the icons below or type a keyword in the search bar to view AWC-funded research related to your on-farm challenge. Visit our Why invest in research page to learn more about how AWC’s value-added research investments  result in better returns for farmers.    

Development of improved winter wheat cultivars for western Canada

The Agriculture and Agri-Food Canada (AAFC) Lethbridge Research and Development Centre has a long history of developing superior winter wheat cultivars (primarily Canada Western Red Winter) that enhance competitiveness and reduce business risk for…

Winter wheat breeding and germplasm development for disease resistance

The University of Manitoba winter wheat breeding program is well established. The primary objectives of the wheat breeding program are to develop Canada Western Special Purpose (CWSP) Winter (30% of material) and Canada Western Red Winter (CWRW) …

Fermentation technologies for improved nutritional quality and digestibility of wheat products

The use of sourdough in industrial baking reduces ingredient cost, achieves “clean label” solutions by replacement of additives, and the quality of bread. Fermentations are carried out at the bakery or by specialized ingredient suppliers.…

Premium quality hard red winter wheat for western Canada

Winter wheat (WW) production in Western Canada is much lower than current cultivars and agronomic practices would support. With higher grain yield than spring wheat and lower production costs, greater WW acreage could enhance profits, exports, land…

Influence of Genotype, weather and the growing environment, and crop management on gluten strength and the sustainability of CWRS as a premium wheat class in the prairie region

This research is examining the dependence of key physical and biochemical factors underlying CWRS wheat processing quality for breadmaking as a function of genotype (G), the crop growing environment (E) and G x E interactions. The focus of the study…