STATE OF MONTANA 



MONTANA WHEAT PROTEIN 



65 



About 96 percent of Montana's wheat is grown on dry land under climatic conditions 

 favorable to the development of protein. Premiums are offered for wheats containing 12 

 percent and more protein and on some occasions the premiums for wheat containing 17 per- 

 cent and more protein hove amounted to one- third of the selling price. 



The protein in Montana's winter wheat is fairly uniform from year to year but protein 

 in spring wheat fluctuates considerably with the type of climate during maturity of the 

 crop. Production patterns of five protein groups for the years 1951 to 1957 show that the 

 volume of winter wheat with 12.9 percent and less protein is usually largest. Also that 

 production is progressively less for each successive group of higher protein. The year 1956 

 was an exception and production of winter wheat with 13.0 to 13.9 percent protein and also 

 14.0 to 14.9 percent protein slightly exceeded the amount in the 12.9 percent and less group. 



Spring wheat with 15.0 and more protein has been relatively large except in 1953 

 and 1955 when protein gave way to high yields per acre. The 1957 spring wheat crop 

 stands out with protein averaging 15.9 percent compared with the next highest of 14.9 percent 

 in 1951, also with 82 of every 100 bushels containing 15.0 percent and more protein os 

 against 58 of every 100 bushels in 1951. 



MONTANA WHEAT PRODUCTION BY PROTEIN GROUPS 



1954 



La^5. 



1956 



95 7 



Spring Wheat 



Million 

 Bushels 



25 



20 



10 



25 



20 



15 



10 



Protein Percentoge Groups 

 A-12 9 ond less 

 B-130 to 13 9 

 C-140 to 14 9 

 D-15 to 15 9 

 E -16.0 and more 



^aNIli - ilh - .1 



ABCDE A8C0E ABODE ABODE 



i Winter Wheat 

 EOl 



iii._ III- 



ABODE 



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