THE HARD WHEAT IN GREECE
ARMY BIOLOGICAL LABS FREDERICK MD
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Around the year 1930, the varieties of hard wheat accounted for about 70 of the total wheat-growing area. Since that time, and due to the development of improved, high-yield varieties of soft wheat, this percentage has dropped to 28, representing today about three million stremmata 1 stremma is equal to about 14 of an acre with an annual yield of 450,000 tons. In view of the international demand of hard wheat, an effort is being made to increase the production of hard wheat for export purposes. This effort must be based on the varieties Limnos, I-58128, and I-58301, which give yields higher by 30 than the rest of the varieties cultivated today in Greece, and also are qualitatively superior. Moreover, the varieties of hard wheat must be given preference over the soft ones in areas carefully selected as more suitable for them. The use, to some extent, of hard wheat by the Greek farmers for bread-making must be avoided.
- Food, Food Service and Nutrition