May 16, 2012

A June 11 UNL Extension field tour will feature information on breeding and growing organic wheat for bread quality and health.  The field to table tour at UNL's Agricultural Research and Development Center near Mead will start at 10 a.m. and end at 3:30 p.m.

Participants will start with a visit to UNL organic research fields to learn how wheat is bred, how wheat works in an organic farm rotation, cover crops used with wheat, and promising experimental lines for organic production.

Lunch will feature local artisan breads followed by a panel of local bakers who will discuss available wheat products and characteristics needed in flour for artisan bread.

Shelly Asplin, registered dietitian, and Mary Schluckebier, executive director of the Celiac Sprue Association, will discuss sources of gluten and challenges for those living gluten-free as well as for grain growers trying to produce for this market.

UNL research results also will be shared on an antioxidant study and wheat quality.

For directions to UNL's ARDC, just 40 minutes from Lincoln or Omaha, visit http://ardc.unl.edu/direct.shtml. For lunch reservations, call Pat at 402-584-3837. For information about the conference, call Liz Sarno at 402-309-0944 or esarno2@unl.edu.

Conference fee is $15 to cover lunch.

IANR News