Ag Minute: Summer Harvest - Winter Wheat
- Sangamon County News
- 2 minutes ago
- 3 min read
Although much less common than the abundant corn and soybeans of the area, winter wheat is the third most prevalent crop across Illinois, and wheat is the third most prevalent crop as far as acres go nationwide. Grown from the hills of Washington, across the Great Plains, and as far east as Delaware and Maryland, it is one of the most important crops in the U.S., with huge international significance as well. Sown on more acres than any other crop in the world, wheat helps fill the caloric needs of billions of people internationally. It was first cultivated in the fertile crescent, about 8000 years ago according to Dr. Gerald Combs Jr., a nutritional scientist from Cornell University who also works for the USDA. It is in foods we eat from breakfast through dessert, and is an amazingly versatile crop providing value to both farmers and consumers around the world.Â
There are different types of wheat grown across the world and each is used largely for a different product, with the U.S. primarily growing 4 different types. Hard red, soft red, soft white, and durum wheats are the major types grown in the U.S., and each can additionally have winter or spring varieties. Soft red winter wheat is grown across Illinois, and is generally known to have good hardiness, being planted in early October and commonly harvested towards the end of June and through Independence Day. For the most part, the eastern half of the U.S. grows soft red wheat, with the Great Plains growing hard red wheat, Pacific Northwest growing soft white wheat, and durum being grown in both the Upper Plains and Desert Southwest. In Illinois, soft red winter wheat is largely grown in fields with some slope and roll to provide a cover to the soil through winter, in turn reducing erosion.
Many farmers will also grow it to bale straw for animal feed and bedding. Winter wheat typically works better in the central to southern half of the state due to a longer season and therefore the ability to grow double crop soybeans behind it as well. Double crop soybeans require relatively few inputs and therefore can add a significant amount of profit to a business, with the winter wheat margins usually being smaller than those of corn or full season soybeans.Â
The difference in wheat types results additionally in different products being made from each, with the soft red wheat grown in the Eastern U.S. largely used for processed wheat products, and not just flour or bread. According to the Kansas Wheat Commission, soft red wheat has a lower protein content and gluten strength when compared to the other types, which offers it good milling and baking characteristics. This is why it is largely used in pretzels, crackers, pastries, cookies, and even Maker’s Mark whiskey.Â
Springfield once played a large role in the processing of wheat, with the Pillsbury plant that lies along North Grand Avenue, dating from 1929. The Sangamon Link, an organization sharing the history of Sangamon County on the internet, describes it as being the largest of Pillsbury’s facilities in 1979, and serving as a major job center in Springfield for many years. Its original purpose and location in the heartland was to produce and ship out massive volumes of pancake, soft wheat, bread, and cake flours. This facility was sold to Cargill, and then a salvage company, but now sits derelict and shines a light on Springfield’s past in the wheat milling industry.Â
Wheat is an extremely important crop worldwide, and provides utility to many Illinois farmers. Even though it can be cast under the shadow of corn and soybeans, wheat followed by double crop soybeans can be very profitable, help add straw to a business with both crops and livestock, as well as stabilize soils that are prone to erosion. Soft red wheat then goes into some of our favorite snacks, meals and drinks. So next time you grab a pack of Oreos or Saltines, remember that the wheat used in them very well may have come from Illinois.
For more on the history of wheat and the nutritional value associated with its products, follow the link below;
For more information regarding what each type of wheat is used for, follow the link below;Â
For more information regarding the history of the Pillsbury Plant in Springfield, follow the link below;