How Screening Trials Helped Us Find the Best Wheat Varieties

This article was originally published on January 12, 2024, and updated on November 26, 2024, to include the latest insights and results from our wheat screening trials.

Modern wheat varieties were developed to thrive in environments reliant on fertilizers and pesticides. However, it remains unclear whether they can perform well in more challenging conditions, such as those found in organic production, where synthetic inputs are not used.

To understand which varieties are best suited to our organic food production, we tested them with screening trials. But why do we even need different varieties?

Why do we need different varieties of wheat?

(Organic) farmers need different varieties of wheat for multiple reasons:

• Increase productivity. No two varieties are the same; each has different traits and responds differently to its environment. Some wheat varieties achieve higher yields, while others have higher protein content in their seeds. Choosing the right variety is crucial for boosting productivity, as it ensures optimal yields, protein content, and other valuable traits.
• Enhance crop diversity. Introducing new varieties of the same crop can improve productivity by offering higher yields, better pest resistance, and enhanced climate adaptability. These varieties may also contribute to healthier soils by improving nutrient use efficiency and root structures. While it doesn’t increase biodiversity as much as adding new crops, it still helps optimize farm sustainability and resilience.
• Keep farming sustainable in the long term. Diversifying the crop varieties can help ensure the long-term sustainability of farming. New varieties reduce the risk of crop failure because some varieties may be more resistant to specific pests, diseases, or environmental conditions. Relying on the same varieties year after year increases the vulnerability to common pests and diseases that affect those varieties, reduces their ability to adapt to changing conditions (such as droughts or floods), and can lead to diminished resilience overall. Diversification enhances the farm’s ability to withstand various environmental stresses and reduces the likelihood of total crop loss.

So, how did we find wheat varieties that unlocked those benefits?

The solution: Wheat screening trials

Wheat screening trials are a special type of trials that determine the best variety out of many. How did we run them?

1. In 2023, we gathered and tested all the wheat varieties accessible to us on the market, selecting 22 with the potential for successful growth in sustainable conditions.
2. Building on this success, we expanded to 25 varieties in 2024, sourced from both conventional and organic breeding programs, including local and international selections.

To minimize uncontrolled variability and ensure reliable results, we implemented a randomized trial design in both years, guaranteeing scientifically validated findings.

1. For each wheat variety, we collected 30+ metrics.
2. There are great differences between wheat varieties. There were significant differences between the varieties, with some yielding more, and others more resistant to changing conditions. To identify the best trade-offs and select the most suitable wheat varieties, we used Cultivar Ranker – an app that helps us visualize and choose the best variety for our specific needs.

The results: Ikona and Izalco are the winners for winter wheat!

In 2023, out of the 22 tested winter wheat varieties, Ikona and Izalco demonstrated the best trade-off between production quality (such as wet gluten, protein content, yield, and hectolitre mass) and resistance to disease and weed competition. These varieties have also shown consistent performance in the 2024 trials.

As shown, no variety excels in every metric. Ikona stands out for its higher protein content, wet gluten, and resistance to yellow stripe rust disease, while Izalco offers higher yields and hectolitre mass.

What do we plan for the future?

At LoginEKO, we’ve made a strategic shift to focus entirely on gluten-free production, aligning with rising consumer demand for healthier and more sustainable food options. As a result, we will no longer grow wheat or conduct winter wheat screening trials.

Instead, we’re prioritizing gluten-free crops, such as oats, chickpeas, and flax, expanding crop areas, ensuring purity through advanced testing, and sharing our tools and insights for free to help other farmers transition to gluten-free farming.