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In 1907 a number of new varieties of wheat were introduced into Utah and have since been grown on the Nephi Experimental Dry Farm, under strictly dry farm conditions. In view of the well-known influence of environment upon the quality of the wheat it is of importance to study the effect of climatic conditions in Utah upon this introduced seed. Wiley (1) says: "The quality and properties of wheat depend more upon the environment in which it is grown than upon the species to which it belongs. There is perhaps no other field crop in which environment, namely, conditions of the soil, temperature, precipitation, etc., makes a greater difference than in wheat." It is somewhat of a common conception that wheat grown in the Intermountain country is poor in milling, chemical and baking value. This is probably well illustrated by the following text book quotation: "The wheat raised in the Rocky Mountain and Coast States is generally white in color, soft and starchy. Hard wheats taken into this region and grown for a few years change so that they become soft and starchy. The hard, red, flinty wheats have the best quality of gluten and hence make the highest grade of flour."



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