STATE OF MONTANA 



43 



MONTANA WHEAT HIGH IN PROTEIN 



Montana occupies a unique position in the production of high protein 

 wheat. The protein content of its spring wheat is the highest of any State in the 

 nation and its winter wheat is also high in protein. A survey of wheat growers 

 disclosed that the 1951 crop of spring wheat averaged 14.9 percent protein, 

 winter wheat 13.0 percent protein and the combined crops averaged 14.3 per- 

 cent protein. 



Spring wheat grown on summer fallowed dry land yielded highest protein, 

 followed by spring wheat, from continuously cropped dry land. Summer fal- 

 lowed spring wheat averaged 15.1 percent protein with nearly half of the pro- 

 duction yielding 16 percent or more protein. Continuously cropped dry land 

 spring wheat averaged 14.9 percent protein and about one-third of the produc- 

 tion was 16 percent and over in protein content. The irrigated spring wheat 

 averaged 12.7 percent protein. 



Continuously cropped dry land winter wheat yielded an average of 13.6 

 percent protein, followed by summer fallowed with a 13.1 percent average, vol- 

 unteer of 13.0 and irrigated winter wheat of 12.0 percent. Very little of the 

 winter wheat crop was in the 16 percent and over protein group. 



V/heat of protein grade is produced generally throughout Montana but 

 the wheat of highest protein is usually grown in the northern and eastern por- 

 tions. Spring wheat which averaged more than 15 percent in 1951 was har- 

 vested in all of the area east of Toole, Chouteau, Fergus, Petroleum, Mussel- 

 shell, Treasure and Big Horn Counties. In this area, comprising 19 counties, 

 the average protein exceeded 16 percent in five counties, namely Blaine, Phil- 

 lips, Garfield, McCone and Fallon Counties. Protein content was less in central 

 and western counties and the smallest in counties west of the Continental Divide. 



Nearly all of Montana's wheat is sold under protein analysis. Premiums 

 paid for protein ranges from a few cents in the 12 and 13 percent groups to as 

 much as 50 cents or more for 16 percent and over protein, depending upon the 

 over-all supply of high protein wheat. 



MILLIONS 

 BUSHELS 



2C 



MONTANA WHEAT PRODUCTION BY PROTEIN C0NTENT-I95I CROP 



WINTER WHEAT 



SPRING WHEAT 



15 



v/. 



VT?^^ 





10 9 a UNDER 



12 0-12 9 130-139 14 0—14 9 150-159 16 0-16 9 17 0—179 18 Oft OVER 



