Red Fife is a landrace wheat, meaning there is genetic variability in the wheat that allows it to adapt to a diversity of growing conditions. David Fife developed the variety in 1842 and by the 1860s Red Fife was distributed and growing across Canada, adapting to a broad diversity of growing conditions. Renowned as a fine milling and baking wheat it set Canadian wheat standards for over forty years.

WB9229 is a hard red spring wheat bred and developed by WestBred, a unit of Monsanto Company. WB9229 was selected for resistance to stripe rust and high protein using a modified bulk breeding method. WB9229 is adapted to the wheat growing areas of the Central Valleys of California. The primary use will be for to make raised loaf bread. WB9229 is resistant to the current field races of stripe rust in California.

Varietal mixture, as its name implies, is a mixture of wheat varieties. This might be done either by the farmer or miller to accomplish a specific quality consistency or distinct flavor profile, or both.

'Hollis' hard red spring wheat was developed by the Agricultural Research Center of Washington State University in cooperation with the Agricultural Experiment Stations of the University of Idaho and Oregon State University and the USDA-ARS.

The name Öland comes from the name of an island in the Baltic Sea where this variety is grown.It was once grown in all Europe and North Africa, but it nearly disappeared from Swedish fields in the ‘60s when more modern wheat varieties were introduced. In 1995, a few devotees re-introduced it.

Chiddam Blanc de Mars, a soft white landrace wheat variety from Ville de Paris in France was chosen originally because the French have such a wonderful reputation for good bread - thinking of Poilane’s whole wheat country loaf. It is often more prolific than Sonora wheat.

Foisy is a historical West Coast wheat variety that was selected originally in Oregon, in 1865.

Patwin is a hard white spring wheat. It was developed by the University of California, Davis and released in 2006. It was selected from the cross Madsen/2*Express. Its experimental designations were UCD 03010/24 and UC 1419. It has short stature (average plant height is 38 in, similar to Blanca Grande and Clear White) and excellent straw strength. It is medium late maturing (flowers approximately 6 days later than Clear White and 10-12 days later than Blanca Grande). It has a 2NS/2AS translocation from Ae.ventricosum carrying leaf rust resistance gene Lr37, stripe rust resistance gene Yr17, and stem rust resistance gene Sr38. It has a semi-erect juvenile plant growth habit. Flag leaves are recurved and twisted. It has mid-dense, inclined strap shaped heads with white awns, and white glumes that are long and medium length with square shoulders and acuminate beaks. Kernels are oval, white, and hard. Seed has a midsize germ with a narrow crease, rounded cheeks, and a medium sized, non-collared brush. It contains the high molecular weight subunits 5+10 (Glu-D1). Patwin has high loaf volumes which are not significantly different from Blanca Grande but that are significantly larger than those observed for Clear White. All three cultivars have similar flour extraction rates. At the time of release it was resistant to stripe rust, leaf rust, and powdery mildew, moderately resistant to Septoria tritici leaf blotch, and susceptible to BYD. It subsequently became moderately resistant to leaf rust. It is resistant to the root-knot nematode due to the presence of the 2NS translocation from Ae.Ventricosum. It was evaluated as Entry 1419 in the UC Regional Cereal Testing program from 2004-present for late fall planting in the Central Valley, surrounding areas, the south-central coast region, and southern desert areas of California and in the Oregon Spring Wheat Elite Yield Trial conducted in cooperation with the UC Regional Cereal Testing program from 2007-2009 for spring planting in the intermountain region of northern California.

Sonora, a soft white landrace wheat, has a history here in the Southwestern United States, because it is a variety grown early by the agricultural Native Americans in Mexico. They used it to make their whole wheat tortillas, and apparently liked the way it could be ground to a whole wheat flour on their metate. Sonora wheat might be the very first wheat successfully introduced onto the American continent soon after Columbus’s famous journey of discovery in 1492. It was grown in the Southwest continuously until about 1960.

Wit Wolkoring (white woolly wheat) was selected as an alternative to Sonora wheat, from a similar climate region in South Africa, and has proved to be quite similar to the Sonora. The difference is most readily seen in the field. The heads of Wit Wolkoring are cream colored like the straw, whereas those of the Sonora are bronze. Like the Sonora the heads are also woolly, or velvety, in appearance.

Maparcha (PI 125343) is a poulard wheat (Triticum turgidum ssp turgidum). It is a landrace from Laghman, Afghanistan. Poulard wheat is closely related to durum wheat, the main distinction being that the grain of poulard wheat is much softer in texture. Poulard wheat is very prolific, and produces long strong straw. The starch quality of Maparcha is very unusual in that it appears to be very high in amylopectin, which should give it culinary properties similar to sticky rice and waxy corn. The dough does not darken on standing. Protein content is usually much lower than for any other wheat grown under similar conditions. Maparcha is an awned spring type and has pale yellow seed color. It has tall plant height (can grow up to 5 feet in height). It has been grown successfully in the Sacramento Valley when planted in late November through early December. It has been most successful in wetter years.