Increasing Wheat Grain Protein Using Late-Season Applications of Nitrogen

Date of Publication
May 19, 2022
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Grain protein is an important quality characteristic measured in hard red winter and hard red spring wheat. In general, elevators and end-users of hard red wheat consider a protein level of 12 percent as adequate. Depending on the availability of high-protein wheat in the local and global wheat markets, wheat producers may receive premiums or discounts for their grain with protein levels above or below this threshold. This factsheet discusses the late-season application of nitrogen and its relationship with grain protein. (4 pages)

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