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Marquis wheat 
Summary
The 'Marquis' bread wheat cultivar was developed by Dominion Agriculturalist Charles Saunders in 1904. It is a cross between Red Fife (male parent) and Hard Red Calcutta (female parent).[1] It was selected for superiority in milling quality for bread flour over other cultivars then prevalent in western Canada. 'Marquis' had the advantage of maturing 10 days earlier than its competitors - a factor of great importance in the Canadian wheatbelt such as Alberta, Manitoba and Saskatchewan, extending as far south as southern Nebraska.[2][3][4]
| Triticum aestivum 'Marquis' | |
|---|---|
 'Marquis' wheat (left) compared to 'Preston' (right) | |
| Species | Triticum aestivum |
| Cultivar | 'Marquis' |
Notes edit
- ^ Symko, Stephan (1999). From a Single Seed (PDF). Research Branch, Agriculture and Agri-Food Canada. p. 31. ISBN 0-662-28145-4.
- ^ thecanadianencyclopedia.ca: "Marquis Wheat"
- ^ "The Wheat That Won The West: The Impact of Marquis Wheat Development" (PDF).
- ^ Stephan Symko. "From a single seed - Tracing the Marquis wheat success story in Canada to its roots in the Ukraine" (PDF).