Wheat varieties make way to breads and malt beverages
Monday, March 16, 2015 - 05:00
in Earth & Climate
Getting a product from research lab to the marketplace can be a long-term process. But two varieties of wheat, Appalachian White and NuEast, released for production in 2009 by a group led by an Agricultural Research Service scientist, have now become valued ingredients in products made by two North Carolina businesses.