Advancing wheat innovation for the Southern Plains.
Dr. Brett Carver leads OSU’s Wheat Improvement Team (WIT), which develops high-performing wheat varieties for the unique growing conditions in Oklahoma, Texas, and Kansas. Their work blends advanced genetics with practical research to improve yield, disease resistance, and quality — directly supporting local producers through innovation and outreach.
By the Numbers
Core Traits
OSU’s WIT focuses on a Core Trait system to develop wheat varieties suited to Oklahoma’s diverse growing conditions. Key traits include yield potential, disease and insect resistance, dual-purpose adaptability, tolerance to acidic soils, drought and heat tolerance, and milling and baking quality. This approach ensures new varieties meet producers’ needs while delivering strong agronomic performance and industry-preferred quality.
Novel Traits
Alongside core traits, OSU’s WIT explores novel traits that push the boundaries of traditional breeding. These include consumer-preferred targets like antioxidants and dietary fiber, food additive displacement with all-natural flour, and shelf life. For example, varieties like Paradox, Breadbox, and Firebox offer stronger dough properties that reduce the need for additives in bread. OSU has also introduced pigmented bran wheat rich in anthocyanins to promote natural health benefits. These efforts reflect the program’s commitment to advancing wheat for improved human health and nutrition. By integrating these innovations, the program aims to future-proof wheat production for sustainability amid changing climate and consumer choice.
OGI Certified Wheat. Worth it in every way possible.
