STATE OF MONTANA 



87 



PRODUCTION OF MONTANA WHEAT 



By Protein Content Groups und Cropping Practioeji 



Cropping Practices 



Protein 



Percentage 



Group 



14.9 and less: 



15.0 and over: 



14.9 and less: 



15.0 and over: 



14.9 and less: 



15.0 and over: 



14.9 and less: 



15.0 and over: 



14.9 and less: 



15.0 and over: 



Class 



of 

 Wheat 



Winter Wheat 



Spring Wheat 



Total 



Winter Wheat 



Spring Wheat 



Total 



Grand Total 



Avg. % Protein 



Winter Wheat 



Spring Wheat 



Total 



Winter W^heat 



Spring Wheat 



Total 



Grand Total 



Avg.% Protein 



Winter Wheat 



Spring Wheat 



Total 



Winter Wheat 



Spring Wheat 



Total 



Grand Total 



Avg. % Protein 



Winter Wheat 



Spring Wheat 



Total 



Winter Wheat 



Spring Wheat 



Total 



Grand Total 



Avg. % Protein 



Summer 

 Irrigated Fallow Other 



Land Land Dryland 



Bushels Produced 



Volunteer 



Total 



Bushels Percent 



1955 Crop 



Winter Wheat 1,051.300 



Spring Wheat 5,946,000 



Total 6.997,300 



Winter Wheat 



Spring Wheat 



Total 



14.800 

 413,000 

 427,800 



Grand Total 7,425,100 



Avg. % Protein 12.6 



23,607.800 

 20,303,700 

 43,911,500 



3.293.900 

 31,604,100 

 34,898,000 



79,454,000 



14.4 



555,600 

 3.658,700 

 4,214,300 



115,000 

 4,426,500 

 4,541,500 



8,781,000 



14.8 



38,600 



38,600 



4,000 



4,000 



41,400 



13.0 



25.253,300 

 29,908,400 

 55,161,700 



3,427,700 

 36,443. 61 to 

 39,871.300 



95. 0.13, 000 

 14.3 



88.0 

 45.1 

 58.0 



12.0 

 54.9 

 42.0 



100.0 



