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Gluten Strength CPSR/CWRS some varieties
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So what does the consumer want ? High gluten , low gluten, no gluten ? Gluten free products every where on TV , in grocery stores...
A lot of mixed signals out there to the producer ,
Then throw in the Wheat belly wizard that says all our wheat is toxic ??? Hard to figure out what to grow when the message to the consumer is more confusing than any time in history....
How does it's yield and protein compare vs other CPSR varieties?
Will it be grouped with the declassified CWRS varieties with lower gluten strengths?
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