Tag: wheat

USDA OREI Grants: Turning Organic Producer Needs into Research, Extension, and Better Farming Tools

USDA’s Organic Agriculture Research and Extension Initiative connects researchers, Extension specialists, farmers, and industry to solve real organic production problems. Three proposed major OREI projects involving Texas A&M AgriLife could bring new research in organic wheat, cowpea, and specialty rice to Texas producers.

Organic agriculture needs research that is conducted in organic systems, with organic farmers, and for problems that organic farmers actually face. One of the most important federal programs supporting that work is the USDA Organic Agriculture Research and Extension Initiative, commonly called OREI.

Over the next several years, Texas organic producers will possibly benefit from three major OREI project grant applications involving Texas A&M AgriLife researchers, Extension specialists, producers, and collaborators across several states. These projects, if funded, will address three very different crops—wheat, cowpea, and specialty rice—but they share an important idea: research should begin with a producer problem and ultimately return to the producer as something useful.

That connection between research and the farm is exactly what OREI was created to encourage.

Two men inspecting crops in a field with grain plants, silos in the background.

The next phase of OREI research builds on work already underway. Here, Dr. Qingwu Xue and I are evaluating sorghum in our current USDA NIFA Organic Sorghum project, Climate-Smart Organic Sorghum Partnership for Grain and Silage Production, which continues through 2028. Projects like this show how OREI can bring researchers, Extension, and producers together around real organic production challenges, and that same approach could continue through the proposed wheat, cowpea, and specialty rice projects if they are funded.

What is OREI?

An assortment of fresh vegetables, including carrots, radishes, and tomatoes, displayed on soil, alongside gardening tools, representing organic agriculture.

OREI is a competitive grant program administered by USDA’s National Institute of Food and Agriculture, or NIFA. USDA describes its purpose as funding high-priority integrated projects that improve the ability of organic producers and processors to grow and market high-quality organic agricultural products while increasing the resilience of American farming systems.

The word integrated is important.

OREI is not simply a research grant program. Projects typically bring together researchers, Extension specialists, economists, educators, farmers, seed companies, processors, buyers, and other agricultural stakeholders. USDA specifically emphasizes research, education, and outreach that provide farmers and ranchers with practical, research-based information. Organic field research conducted under OREI must be conducted on USDA-certified organic land.

NIFA describes the advantage of integrated programs very well: connecting research, education, and Extension helps speed the movement of new knowledge and technology into practical applications that producers can actually adopt.

That is the part of OREI that I especially appreciate.

A researcher may discover something important, but until that knowledge reaches a farmer and works under farm conditions, the job is not finished.

How does an OREI project get started?

The process usually begins long before a proposal is submitted.

Someone recognizes a problem. It may come from a farmer, a researcher, an Extension specialist, a processor, a seed company, or an entire industry. Researchers and Extension personnel begin talking with people who are dealing with that problem and determining whether research could provide a solution.

That stakeholder involvement is not an afterthought. It is increasingly built into good organic research from the beginning.

The three project ideas are beginning to illustrate that idea particularly well.

For the cowpea project application, annual surveys of Texas organic farmers identified a lack of summer rotational crops adapted to our climate and soils. Farmers expressed strong interest in cowpea both as a nitrogen-fixing cover crop and as a cash crop. Seed companies also identified needs for dual-purpose cowpeas and short-season, high-protein varieties.

For the wheat project, organic farmers, dairy producers, millers, seed businesses, and food companies have been consulted to prepare the application. Producers repeatedly identified two problems: maintaining yield and grain protein when organic nitrogen sources are limited and finding wheat varieties actually evaluated and adapted for organic production.

The specialty rice project application likewise incorporated producer and industry engagement, with research priorities being refined through growers, millers, buyers, on-farm trials, field days, and participatory evaluations.

This is an important principle of good organic research:

We should not first conduct research and then go looking for somebody who needs it. We should first identify the need and then design the research to help solve it.

From an idea to a USDA grant

Once a problem has been identified, a project team has to be assembled.

For a major OREI proposal, that team can become quite large. A plant breeder may need a soil scientist. The soil scientist may need an agronomist. The agronomist may need an economist. Everyone needs organic producers willing to host research or evaluate treatments. And eventually someone has to translate all of that scientific information into recommendations farmers can understand and use.

NIFA then publishes a Notice of Funding Opportunity, or NOFO, describing the program requirements, priorities, eligibility, deadlines, and application instructions. Eligible OREI applicants include universities, agricultural experiment stations, research institutions, federal agencies, private organizations, corporations, individuals, and collaborations among eligible entities.

A competitive proposal must explain the problem, stakeholder need, scientific rationale, objectives, experimental methods, expected outcomes, Extension and education activities, project management, evaluation, budget, and the qualifications and responsibilities of the collaborators. Organic fieldwork must also meet USDA organic certification requirements. Applications then go through USDA’s competitive review process before projects are selected for funding.

It is a substantial undertaking. Successful proposals often represent months—and sometimes years—of conversations, preliminary research, producer relationships, data collection, and collaboration.

Three OREI grant applications addressing Texas organic agriculture

We have been involved in three major OREI grant applications that, if funded, could provide new research and Extension opportunities for Texas organic agriculture.

1. Nitrogen-Smart Organic Wheat

The wheat project is titled “Nitrogen-Smart Organic Wheat Using Biological Nitrification Inhibition for Grain, Silage, Dual-Purpose, and Cover Crop Production Systems.”

This is a particularly interesting project because it is trying to improve nitrogen efficiency through the plant itself.

Biological Nitrification Inhibition, or BNI, is a genetically inherited root trait in which plants release natural compounds that suppress nitrification in the soil.1 The goal is to develop wheat that uses nitrogen more efficiently and retains more nitrogen within the plant-soil system.

If funded, the proposed project would bring together Texas A&M, the University of Minnesota, Montana State University, organic farmers, wheat breeders, agronomists, microbiologists, economists, livestock specialists, and Extension personnel.

View of a green rice field with rows of young rice plants growing in neat lines.

For Texas, if funded, the proposed project will look at wheat not simply as a grain crop but as a crop that may be used for grain, grazing, silage, dual-purpose production, and cover cropping. The overall project is 50% research, 40% Extension, and 10% education.

My role would be to help lead Extension activities and communicate the findings to organic producers and other stakeholders.

For me, this potential project addresses one of the recurring problems I hear from organic farmers: How do we supply enough nitrogen to a high-demand crop without becoming increasingly dependent on expensive purchased organic nitrogen fertilizers?

Plant genetics may become part of that solution.

2. Breeding Better Organic Cowpeas

The second grant project idea is titled “ORGANIC: Operationalizing Research and Extension on the Genetics of Atmospheric Nitrogen Fixation through Innovative Organic Cowpea Breeding.”

A group of people, including farmers and agricultural professionals, gathered in a field to discuss and observe crops, with rows of plants and corn in the background.

This proposed four-year project will place even greater emphasis on plant breeding.

Its goals include developing dual-purpose cowpeas capable of producing both seed and biomass and developing short-season, high-yielding, high-protein cowpeas. In both cases, researchers want to improve biological nitrogen fixation.

Cowpea is especially attractive in Texas organic rotations because it is a warm-season legume adapted to heat and drought. It can provide a cash crop, cover crop biomass, and biologically fixed nitrogen.2

Researchers have already identified genetic differences in biological nitrogen fixation and are developing molecular markers that may allow breeders to select plants with greater nitrogen-fixing ability much more efficiently.

The proposal allocates approximately 70% research and 30% Extension, including on-farm evaluation, farmer training, field days, publications, videos, online outreach, and work with organic seed companies.

For this potential project I would lead the Extension and outreach component, working with producers, seed companies, processors, Extension personnel, and our AgriLifeOrganic.org audience.

This is the kind of project where breeding and Extension should work hand in hand. A breeder can tell us which line has the strongest nitrogen-fixation genetics. A farmer may tell us that another line establishes faster, suppresses weeds better, matures at the right time, or produces seed more reliably.

Both observations matter.

3. Organic-Adapted Specialty Rice

The third project idea is “Accelerated Development of Organic-Adapted Specialty Rice through Integrated Breeding and AI-Enabled Phenotyping for Stronger US Food Systems.”

The application focuses on organic-adapted jasmine, basmati, and high-amylose rice and combines plant breeding, agronomy, weed science, entomology, economics, artificial-intelligence-assisted field phenotyping, and Extension.

A man in a blue shirt stands speaking in front of a field of rice plants, while another man in a blue shirt stands next to him holding a paper. A sign nearby reads 'Brazos River Eagle Lake Project.' There is a body of water in the foreground.

Researchers will look for traits particularly useful in organic rice systems, including early vigor, weed competitiveness, nutrient-use efficiency, pest resistance, root characteristics, and grain quality.

Again, the important distinction is that these plants will be evaluated for the conditions organic farmers actually face rather than simply assuming that the best conventional rice variety will automatically be the best organic variety.3

Extension represents approximately 30% of the proposed project effort, with field demonstrations, producer meetings, stakeholder training, publications, and digital communication built into the project.

The Texas organic rice industry has faced serious contraction in recent years, and lack of dependable markets and contracts remains a major limitation. That makes the economics and market side of this project every bit as important to me as improved genetics or production practices. Better rice production alone does not help a farmer very much if there is no profitable market for the crop.

What do organic farmers gain from these possible grants?

If these grants are funded the immediate benefit is research capacity.

Plant breeding, molecular genetics, replicated field trials, laboratory analyses, economic studies, graduate students, equipment, multi-state trials, and several years of data collection are expensive. Individual organic farms generally could not reasonably conduct this level of research on their own.

OREI grants can allow us to bring substantial scientific resources to questions specifically important to organic agriculture.

But there is another benefit that may be even more important.

Organic producers become part of the research process.

The proposed wheat project includes certified organic producer fields in Texas, Minnesota, and Montana. Also the proposed cowpea project includes organic farmers and seed companies in on-farm evaluation and even calls for their input to become part of the variety-release process. The rice project we propose will bring together producers and industry stakeholders for rice demonstrations, evaluations, and continuing feedback.

That creates a two-way flow of information:

Research → Extension → Producer

but also

Producer → Extension → Research.

That second arrow is extremely important.

Organic research strengthens the entire organic program

One of the benefits I see from these potential projects goes beyond wheat, cowpea, or rice. Every good research project expands what we know about organic production as a system.

A cowpea nitrogen-fixation project teaches us about rotations and soil fertility. A wheat nitrogen-efficiency project may change how we think about plant breeding and nitrogen management. Organic rice research teaches us about weed competition, variety selection, nutrient management, biological pest management, markets, and the economics of organic production.

Those lessons begin connecting.

And because Extension would be involved, the results do not have to remain in scientific journals. We can turn them into field days, demonstrations, production guides, newsletter articles, videos, blog posts, producer meetings, and conversations across the tailgate of a pickup.

That is one of the roles I see for AgriLifeOrganic.org over the next several years. I want this website to become one place where Texas organic producers can follow these projects as they develop—not just when the final report is published.

There will be failures. Some varieties will not work. Some ideas that look good in a laboratory may disappoint us in a field. Other results may surprise us completely.

That is research.

The important thing is that organic farmers are now helping ask the questions.

This is an important time for Texas organic research

The opportunity to compete for three major OREI projects in wheat, cowpea, and rice represents the kind of investment in organic research that could substantially benefit Texas producers if these proposals are funded.

These projects cover plant breeding, genetics, nitrogen management, crop rotations, weeds, insects, economics, markets, artificial intelligence, on-farm testing, and Extension education.

I think that diversity is valuable because there isn’t a single problem called “organic agriculture.”

Organic agriculture is a production system. Farmers have to make genetics, fertility, weeds, insects, diseases, rotations, economics, certification, and markets work together on the same farm.

Our research needs to work the same way.

And ultimately, I think that is where OREI is most valuable: bringing farmers, researchers, Extension personnel, and agricultural businesses together to solve real organic production problems—and then putting what we learn back into the hands of farmers.

Learn more about USDA OREI

USDA Organic Agriculture Research and Extension Initiative
Information about OREI priorities, eligibility, funding opportunities, and previously funded projects. USDA Organic Agriculture Research and Extension Initiative.

How to Apply for a NIFA Grant
USDA NIFA’s overview of the competitive grant application process. How to Apply for a NIFA Grant.

References

  1. Whitney, B. 2026. BNI Wheat: Can the Crop Help Manage Its Own Nitrogen? Texas A&M AgriLife Organic. May 19, 2026. ↩︎
  2. Whitney, B. 2026. Organic Cowpea Production in Texas. Texas A&M AgriLife Organic. September 8, 2026. ↩︎
  3. Whitney, B. 2024. Enhancing Organic Rice Yields: Texas Researchers Lead the Way in Ratoon Crop Production. Texas A&M AgriLife Organic. October 18, 2024. ↩︎
Text promoting the USDA's Transition to Organic Partnership Program, featuring the USDA Organic logo.

Cereal Rye and Hairy Vetch: A Reliable Winter Cover Crop Combination for Texas Organic Farms

Cereal rye and hairy vetch are two of my favorite winter cover crops for Texas organic farms. Rye suppresses weeds while hairy vetch fixes nitrogen, making them a productive combination for protecting soil and preparing fields for spring planting.

It is fall in Texas, although the weather certainly doesn’t feel very fall-like. Some organic farmers have finished harvest, others are just starting, and some still have a few weeks to go. But we are heading into an El Niño winter weather pattern, with increased chances for wetter conditions across much of Texas. And in some parts of the state, that fall moisture is already arriving. One of my organic cooperators near in the Texas Panhandle just reported 4 (now it is 10) inches of rain on a field where we planted our organic small-grain variety trial on September 17.1

Dark storm clouds looming over a green field, with rain visibly falling in the distance.

So I have a question for you: Are you planning on a cover crop?

Organic commodity prices are up and supplies are tight. A good winter cover crop can help get you on the right path for spring planting, but we need to get it planted and growing to capture those benefits. When organic growers ask me about winter cover crops for Texas, cereal rye and hairy vetch are usually at the top of my list. They are among our most broadly adapted winter-hardy cover crops, and I like this combination because the two crops do different jobs—and they do those jobs well. Rye provides ground cover, a large fibrous root system, and substantial biomass, while hairy vetch adds a legume capable of supplying biologically fixed nitrogen to the cropping system.

Rye: Put Something in the Field Before the Weeds Get There

Cereal rye is one of our best tools for winter weed suppression. It establishes well under cool conditions, competes strongly for light, water, and nutrients, and can produce enough biomass to physically suppress winter and early spring weeds. Rye also produces natural compounds that can inhibit germination and early growth of some weed species—a process called allelopathy.2

For an organic farmer who cannot simply reach for a postemergence herbicide, that combination of competition, residue, and allelopathy can be extremely valuable. I like to think of it this way: the goal is not simply to grow a cover crop; it is to occupy the space that weeds would otherwise use. Every square foot occupied by vigorous rye is a square foot where a winter weed has a harder time getting established.

Hairy Vetch: Grow Some of Your Own Nitrogen

Hairy vetch brings nitrogen into the system. Working with nitrogen-fixing bacteria in root nodules, vetch captures nitrogen from the atmosphere and converts it into organic forms. As the vetch residue decomposes following termination, a portion of that nitrogen can become available to the following crop.

How much nitrogen we actually gain depends on stand establishment, biomass production, planting date, soil conditions, effective nodulation, and when the vetch is terminated. I do not treat vetch nitrogen as a guaranteed fertilizer rate. However, a good stand producing substantial spring biomass can make a meaningful contribution to the nitrogen budget of the following crop.

Close-up of purple and white flowers with green leaves in a natural setting.

Vetches and rye as a mixed crop is a classic cultivation method that is popular again, especially in organic farming.

Why I Like Rye and Vetch Together

What I especially like is the way rye and vetch complement each other. Rye gives us biomass, weed competition, soil protection, and an extensive fibrous root system. Vetch gives us nitrogen fixation and residue with a lower carbon-to-nitrogen ratio that generally decomposes more readily.

Put them together and we have a more balanced cover crop than either species alone. For Texas organic production, where we are trying to manage weeds, protect the soil, encourage biological activity, and supply nutrients without synthetic fertilizers, cereal rye and hairy vetch are difficult to beat as a winter combination.

Remember the Crop That Comes Next

The key is remembering that the cover crop is part of the crop rotation, not simply something we plant between cash crops. Planting date, seeding rate, termination timing, available soil moisture, and the needs of the following crop all matter.

That last point is especially important in Texas. I want enough spring growth to capture the benefits of the rye and vetch, but I do not want my cover crop using water that I will desperately need to establish cotton, corn, sorghum, peanuts, or another summer crop. In our drier production regions, termination timing can be just as important as how much biomass we produce.

So as harvest moves along this fall, take a look at those fields and ask yourself:

What do I want growing there this winter—rye and vetch, or weeds?

For many Texas organic farms, I know which one I would choose.

References

  1. Whitney, B., and B. Gerrish. 2026. 2027 Organic Grain Variety Trial, Dave Riggs Farm, Claude, Texas. Unpublished field trial plan, Texas A&M AgriLife Extension Service. Planted September 17, 2026. ↩︎
  2. Whitney, B. 2024. “Allelopathy – What Is It, What Has It, and How Do We Use It?” Texas A&M AgriLife Organic, January 9, 2024. ↩︎

Other Resources

Small Grains at the Crossroads: Choosing the Best Path for Your Crop

Every year, I am usually out checking small grain fields across Texas this time of year—from the High Plains down to South Texas—and one thing is always clear:

We are not all at the same stage, but we are usually at some sort of decision point.

In the Upper Panhandle, small grains may just be reaching Feekes 5–6 (green-up to jointing).
In Central Texas, crops are often at Feekes 10 or boot to heading.
And in South Texas, many fields are already at pollination (Feekes 10.5 or even moving toward grain fill (Feekes 11).

Even with those differences, the key question remains the same:

What is the best use of this crop from here forward?

Why Growth Stage Still Matters—Even Across Regions

The decisions you make now are still tied closely to crop development, but the options available to you depend on where your crop sits today.

Here is how I think about it across Texas:

  • Feekes 4–6 (Panhandle / later-planted wheat)
    • Full flexibility: grazing, silage, grain, or cover crop
    • Nitrogen decisions still influence yield potential
  • Boot to Heading (Central Texas)
    • Strong window for silage or grazing
    • Grain is still viable, but management decisions are mostly set
  • Pollination to Grain Fill (South Texas)
    • Primary option becomes grain harvest
    • Some late silage possible, but quality declines quickly and silage may not be possible after soft dough!

This variation is not a problem—it’s actually an opportunity. It means across Texas, producers can match their crop stage to the best economic use for their situation.

A More Useful Way to Think About It

Instead of asking:

“What stage is my wheat at?”

You should ask:

“Given where my crop is today, what are my realistic options—and what gives me the best return?”

Option 1: Keep It as a Cover Crop

In organic systems, soil is the driver of fertility. A small grain cover crop is one of the best tools we have to build or amend soil, add fertility and support microbe life.

What You Gain

  • Soil protection from wind and rain
  • Improved water infiltration through root channels
  • Increased soil biology and organic matter
  • Reduced weed pressure

Even moderate biomass (3,000 lb/acre) delivers measurable benefits:

Cover Crop BiomassModerate GrowthHeavy Growth
Dry Matter Produced3,000 lb/acreReturn/Acre6,000 lb/acreReturn/Acre
Nitrogen Returned45–75 lb N$28.80 – $48.0090–150 lb N$57.60 – $96.00
Phosphorus Returned9–15 lb P₂O₅$8.37 – $13.9518–30 lb P₂O₅$16.74 – $27.90
Potassium Returned45–75 lb K₂O$21.15 – $35.2590–150 lb K₂O$42.30 – $70.50
Total Nutrient Value$58 – $97$117 – $194

Heavy biomass can double that value to $117–$194 per acre.

Why This Matters

Think of this like putting money into a soil “savings account.” You may not cash it out immediately, but:

  • Your next crop establishes better
  • Water is used more efficiently
  • Nutrient cycling improves

Over time, that compounds into more stable yields and lower input needs.

Option 2: Cut It for Silage

I see this becoming more important, especially with organic dairies looking for feed alternatives.

Timing Is Everything

  • Boot to early head: ~15% crude protein
  • Soft dough: higher yield, lower quality

But here’s the tradeoff:

  • You give up 1/3 to 1/2 of total grain yield potential

Yield and Value

  • Boot stage: 1.7–2.7 tons DM/acre
  • Soft dough: 4.2–5.9 tons DM/acre
  • Price: $40–$65/ton (32% DM basis)

Why It Can Work

  • Generates cash flow earlier
  • Saves soil moisture compared to full-season grain
  • Opens the door for a second crop

I often think of silage as a “system decision” rather than a crop decision—it’s about fitting into a rotation.

Option 3: Graze It

In many cases, grazing is the most profitable use of small grains.

Typical Returns

  • 40¢–70¢ per lb of gain
  • $18–$25 per head per month

Why It Works

You are converting forage directly into animal weight without:

  • Harvest costs
  • Hauling
  • Storage losses

Key Considerations

  • Stocking rate and timing
  • Moisture and regrowth potential
  • Whether you still want grain afterward

If you have livestock or access to them, this option deserves serious consideration. It often produces steady income with lower risk than grain.

Option 4: Take It to Grain

There is renewed interest in:

  • Organic wheat
  • Ancient grains
  • Barley, rye, and specialty markets
  • High-nutrient or functional grains (like high anthocyanin lines)

What Buyers Are Looking For

  • High protein
  • Strong gluten (for baking)
  • Low DON (vomitoxin)
  • Consistent quality

There is also growing consumer interest in:

  • Whole grain products
  • Local milling
  • Health-driven foods

Why This Matters

Grain gives you:

  • The highest potential gross return
  • Access to premium markets

But also:

  • The highest risk
  • The longest time to cash flow
  • The greatest dependence on weather

Putting It All Together: How I Think Through the Decision

When I am in a producer field at any stage of growth, I usually think through these questions:

1. What is my moisture situation?

  • Limited moisture → lean toward grazing or silage
  • Good moisture → grain becomes more attractive

2. What markets do I have access to?

  • Dairy nearby → silage
  • Livestock → grazing
  • Strong organic grain buyer → grain

3. What does my next crop need?

  • Need soil improvement → cover crop
  • Need time for planting → silage
  • Need moisture conservation → cover crop or grazing

4. What have I already invested?

  • High fertility investment → grain may justify it
  • Low input system → cover crop or grazing may be better

From the Field: Choosing Wheat for Organic Systems

On Thursday, November 13th, Dr. Brandon Gerrish, State Extension Small Grain Specialist planted our first Texas Organic Wheat Variety Trial at Todd Vranac’s certified organic farm in Rule, Texas. This test is an opportunity to evaluate wheat lines under authentic organic production conditions. This irrigated farm, managed organically over many seasons, offers an environment that conventional research plots often cannot replicate.

Wheat trials help us look at agronomic traits of wheat as well as evaluate our production systems in organic!

Each variety in the trial allows us to observe how wheat responds when relying on soil biology for nutrient cycling, competing with weeds without herbicides, and performing under the constraints of organic fertility sources. As organic wheat acreage expands in Texas, field-based evaluations like this are essential for identifying varieties that align with the agronomic realities of organic systems and for improving the recommendations available to growers.

Why Organic Variety Testing Isn’t Optional

One of the most important conversations I’ve had this year was with Dr. Jackie Rudd, Dr. Gerrish and the TAMU wheat breeding team this past August at the Small Grain Breeding Group meeting. We talked about the gap that still exists between conventional breeding and organic production, and why organic growers need data generated in organic fields.

The traits that matter most in organic systems differ from what many conventional trials measure. Organic producers need wheat that can do things like:

1. Emerge from deeper planting depths

Organic growers often plant deeper to reach moisture and to make mechanical weed control possible. With deeper rooting we can use rotary hoes or tine weeders to take our early season weeds and start cleaner. But many modern semi-dwarfs simply don’t have the coleoptile length to handle that depth. Lines with longer coleoptiles or alternative dwarfing genes (like Rht8) stand a better chance of thriving in these conditions.

2. Fight disease with genetics, not chemistry

Stripe rust, leaf rust, stem rust, Fusarium head blight, BYDV—these aren’t just occasional threats in organic wheat. Without fungicides, genetic resistance to disease becomes the primary protection for diseases. Multi-gene and adult-plant resistance are particularly valuable.

3. Use nutrients efficiently through the soil microbiome

Organic wheat depends on soil biology to help acquire nutrients. Varieties with strong root systems, mycorrhizal associations, and efficient nutrient uptake consistently do better in slow-release, biological systems. Traits like enhanced nitrate transporter activity or strong remobilization of nutrients during grain fill make a visible difference in yield.

4. Outcompete weeds

Early vigor, aggressive tillering, and a fast-closing canopy are necessary to yield production. These are the traits that help organic wheat shade out early warm season weeds and other winter annuals long before the weeds become yield-limiting.

5. Deliver high-quality grain for a premium market

Organic buyers want protein, strong gluten, good milling quality, low DON (a mycotoxin), and consistency. They also increasingly look for functional food traits like higher mineral content (iron, zinc, even selenium). The right variety can put an organic grower into a higher-value market.

This Year’s Trial

The trial this year includes a mix of public and private genetics—everything from long-standing varieties like TAM 114 and Smith’s Gold to experimental Oklahoma and Texas lines, plus new materials such as Green Hammer, Paradox, High Cotton, and Guardian. Click the link below to see the trial information.

Wheat Variety Trial in Excel

Organic tests like this will help answer important questions about how “conventional varieties” preform growing under organic conditions:

  • Which varieties take off fast enough to hold back early weeds?
  • Which can take advantage of irrigation while still operating under organic nutrient constraints?
  • Which lines show strong fall vigor and winter hardiness?
  • Which have the disease packages organic growers rely on?
  • Which varieties convert organic fertility into grain yield the most efficiently?

Organic Grower Research is Very Important!

Hosting a trial like this requires commitment, and I’m grateful for Todd Vranac’s willingness to put research into his organic acres. Organic agriculture depends on exactly this kind of farmer-researcher collaboration because:

  • It takes place under the conditions organic growers actually face.
  • Weather, weeds, fertility, and soil biology are real—not simulated.
  • It gives producers confidence that variety recommendations apply to their own operations.
  • It builds a shared knowledge base across the organic community.

As we go through the season I hope to share updates from the trial, including stand counts, disease observations, and eventually yield and quality results. Organic growers across Texas need these answers, and trials like this give us the data to make better variety recommendations year after year.

Testing varieties in organic fields doesn’t just improve one season’s crop. It strengthens the long-term resilience of organic grain production in the Southern Plains. And it helps breeders refine the traits that matter most for growers working in biologically driven systems.

Other Resources:

Why Bread Tastes Better in Europe Than in the U.S. and Does it Matter?

Why does bread often taste better in Europe? The answer may lie in the wheat, the way flour is milled, the time allowed for fermentation, and what consumers expect from bread. This article looks at how those differences affect flavor, texture and the eating experience.

If you’ve ever traveled to Europe and wondered why the bread, pasta, or croissants taste so much better, you’re not imagining things. Organic wheat products in Europe really do have a different flavor and texture compared to what we’re used to in the United States. The reasons come down to how wheat is grown, milled, and baked—and even what people expect when they buy bread.

Bakery display shelves filled with assorted breads, pastries, bagels, and rolls

I have had opportunities to work all over the world and most of those travels end up going through Europe. One of the truly delightful things to do when in Europe is just to walk the streets looking at shops and many of those are bakeries. The smell is unbelievable, and the taste is beyond compare. I was visiting with a friend of mine who lived in Paris for a number of years. He said they bought bread fresh daily versus maybe once a week here. There the dough would take hours to rise, and you could walk in a shop and watch it. Here, it is never anything to watch and certainly something that happens fast.

How Much Wheat Do We Eat?

The average American eats about 130 pounds (58–60 kg) of wheat each year, while Europeans eat closer to 200 pounds (90 kg). That’s about 50% more! For Europeans, bread and pasta are still part of almost every meal. In the U.S., diet trends like low-carb and gluten-free have pushed wheat down the list.

But, let me ask a question! Which group has more problems with weight – so it is not the consumption of wheat products – is it?

Sliced loaf of bread in clear plastic packaging

The Wheat Itself

In the U.S., most organic wheat is bred for high yields and disease resistance. That’s great for farmers but not always for flavor. The result can be wheat with really strong gluten—perfect for making bread chewy, but sometimes too tough. In Europe, many organic farms still grow older varieties like spelt, einkorn, and emmer, or modern wheats chosen for taste as much as for yield. That’s why European bread often feels lighter and more flavorful. I have bought organic breads when I can find them and unfortunately, they taste bland and tough!

Milling Matters

How the grain is ground also makes a difference. In the U.S., organic flour is often very “whole”—meaning it keeps lots of bran and germ. That’s healthy, but it can make bread heavier and a bit bitter. In Europe, countries set rules for flour types, like French Type 65 or Italian Type 00, which allow for partial sifting. The flour still has nutrition, but the bread turns out softer, lighter, and often tastier.

Bowl of flour surrounded by wheat stalks and grains on a rustic wooden table

The Secret of Fermentation

In American organic bakeries, loaves are often made quickly—mixed, baked, and on the shelf the same day. In Europe, bakers take their time. Long fermentations, sometimes 16 to 24 hours, bring out natural sweetness, make bread easier to digest, and build that classic sourdough flavor.

What People Expect

In the U.S., shoppers often buy organic bread because it’s “healthy.” A dense, hearty loaf feels like you’re getting your money’s worth. In Europe, bread is part of everyday life, so even organic loaves have to win people over with taste and texture first.

A Side-by-Side Example

  • U.S. Organic Loaf: 100% whole wheat, baked in a few hours, dark, dense, and chewy.
  • French Organic Baguette: flour sifted just enough, fermented for over 16 hours, crisp crust, airy inside, and nutty flavor.

Both are organic—but they couldn’t be more different.

Confident café employee standing behind the counter with arms crossed

The Takeaway

So why does bread taste better in Europe? It’s not just nostalgia from your travels. It’s the wheat varieties, the flour standards, and the time bakers are willing to invest. If the U.S. wants organic bread that rivals Europe’s, we might need to rethink what we value most—nutrition on the label, or flavor on the table. I think we have a great product on the farm, and we need it to be a great product at the bakery!

Milling, Baking, Planting Organic Wheat: What Farmers Need to Know

When organic wheat growers choose a variety, they aren’t just planting seed—they’re planting bread, tortillas, and the reputation of their crop in the marketplace. That’s why milling and baking quality matter as much as yield. Extension Specialists and Wheat Researchers have been digging into an important question for growers: how do milling quality and baking quality fit into variety choice, especially for organic systems? These traits, along with protein and yield, play a direct role in what millers want and what farmers get paid for.

Milling Quality vs. Baking Quality

  • Milling quality is about how efficiently a kernel turns into flour. Seed size, uniformity, and hardness all affect milling yield.
  • Baking quality is about what happens in the bakery—how dough handles, rises, and produces bread or tortillas that buyers want.

Testing happens at several levels. The Cereal Quality Lab at College Station does preliminary evaluations, while the USDA and Wheat Quality Council conduct full baking and milling trials with multiple mills and bakeries. Every TAM variety is rated, and those scores directly influence variety release decisions.

Variety Highlights for Organic Wheat Growers

TAM 114

Mid-season hard red winter wheat prized for excellent milling and baking quality, solid yield potential, and strong adaptability.

  • Strengths: Excellent dough properties, solid straw strength, good grazing ability, drought tolerance, and winterhardiness. Moderately resistant to stripe, leaf, and stem rusts as well as Hessian fly; good acid soil tolerance.
  • Consistently appears on “Pick” lists for irrigated and limited irrigation systems thanks to its stable performance.
TAM 115

A dual-purpose variety offering both grain yield and grazing potential, with enhanced disease and insect resistance.

  • Strengths: Excellent milling and baking quality, large seed, high test weight, strong drought tolerance, and resilience against leaf, stripe, and stem rust, greenbug, and wheat curl mite (which contributes to Wheat Streak Mosaic Virus (WSMV) resistance).
  • Adapted across High Plains, Rolling Plains, Blacklands, and even Western Kansas/Eastern Colorado. Performs well under irrigation and good dryland conditions—but less reliable under severe dryland stress due to lower tillering capacity.
TAM 205

TAM 205 is a newer dual-purpose variety known for its strong milling and baking quality paired with unmatched disease resistance. It is highly adaptable across systems and is a strong option for both grain and forage.
Strengths:

  • Exceptional milling and baking quality
  • Good forage potential
  • Broad resistance (leaf, stripe, stem rust; WSMV; Fusarium head blight)
  • High test weight and large seed
TAM 113

A reliable dryland performer with good grain and forage potential, especially under stress.

  • Strengths: Solid grain yield, decent milling quality, and forage use. Early maturing with strong emergence and tillering – valuable in challenging environments. Offers resistance to stripe, leaf, and stem rusts.
  • Remaining a steady Dryland “Pick” in High Plains trials thanks to its adaptability.

Reminder: Organic farmers need to make seed purchase arrangements early (well before planting season) to ensure they have an adequate supply of untreated seed.

Protein Content vs. Protein Functionality

Farmers often watch protein percent, but researchers emphasize that protein functionality—how protein behaves in dough—is more important. While there’s no easy field test for this, variety choice remains a strong predictor.

When evaluating economics, consider total protein yield (bushels × protein percent). Sometimes a lower-yielding but higher-protein field can be more profitable than a high-yield, low-protein one.

Of course, protein levels don’t appear out of thin air. They’re the result of fertility, management, and soil health—areas where organic systems work a little differently than conventional.

Nitrogen and Organic Systems

One point of clarification: organic wheat does not suffer from a “late-season nitrogen challenge” so much as it requires planning ahead for higher yields. Excellent varieties and management can unlock yield potential, but only if soil fertility is built to support them.

  • Cover crops can provide up to 100 lbs of nitrogen per acre.
  • Manure composts from chicken or dairy sources can supply around 40 lbs of nitrogen per 1,000 lbs applied.
  • These are slow-release, biologically active forms of nitrogen. They need to be managed in advance so nutrients are available as the wheat grows.
  • Liquid organic N sources exist, but they are generally too expensive to justify based on the modest yield increases in wheat.

This means success in organic wheat fertility comes from building the soil and feeding the crop over the long term, not chasing protein with late-season nitrogen shots. The key takeaway is that organic fertility is a long game—cover crops and compost must be planned well in advance to match the yield potential of high-quality varieties like TAM 114 and TAM 205.

TAM Varieties and Seed Saving

Beyond fertility, seed access and seed-saving rights also matter to organic growers when planning for the future. All TAM varieties are public releases and not under Plant Variety Protection. Farmers can legally save and replant TAM seed for their own use. This is especially valuable in organic systems where untreated seed availability can be limited.

Why This Matters

In conventional systems, buyers reward bushels. In organic systems, millers and bakers want quality along with yield. Understanding both milling and baking traits—and managing fertility to match variety potential—helps organic growers capture more value.

As we look ahead, TAM 114 remains a cornerstone for organic production, but TAM 205 is quickly emerging as a variety that combines yield, quality, and resilience. With the right fertility planning and variety choice, Texas organic wheat can continue to meet both market demand and farmer profitability.

By combining resilient TAM varieties with thoughtful organic fertility planning, Texas wheat growers can continue to deliver grain that is profitable on the farm and dependable in the marketplace.

Resources for Growers