Kaseberg is big on yields and looks like a new wheat of interest for the baking industry.
Just out from the Oregon State University variety vendor, the soft white winter wheat is touted as a heftier yielder than similar cultivars.
The newcomer is "ideal for rain-fed and irrigated acres," says OSU wheat breeder Bob Zemetra. In field trials, he reports Pacific Northwest trials thrived in eastern and western Oregon, southern Idaho and south-central Washington.
In two years of Oregon trials, Kaseberg averaged 136 bushels an acre on land with high rainfall or irrigation. That compares with 122 bushels for Stephens, and only 106 for Tubbs 06.
Under less moist conditions, Kaseberg averaged 91 bushels per acre while Stephens and Tubbs posted 85 and 81 bushel marks, respectively.
The new variety resists stripe rust, a fungus that can reduce yields by 50%.
"Stripe rust resistance was fairly stable from the 1970s to the 1990s," observes Zemetra. But that has changed of late, he adds, causing breeders to beef up resistance in new wheats.
Kaseberg is also considered to be mildly resistant to Septoria, but shows susceptibility for strawbreaker footrot, soilborne wheat mosaic virus and crown rot.
OSU researchers developed Kaseberg as a miller and bakers variety for cookies and crackers, for example, which the variety is considered superior to Tubbs 06 and Madsen because it has weaker gluten and finer flour particles during milling.
"New releases need to equal and surpass the performance of previous varieties," notes Zemetra, who says the bar is set higher each time a new cultivar is released.
"In breeding, we deal with three customers," he says: "the farmer, the miller and the baker."
Kaseberg is named after a long-time Oregon wheat grower family who have contributed to the Oregon industry with leadership in the Agricultural Research Foundation and Oregon Wheat League, and who have allowed OSU researchers to run test plots on their land for many years.