As the name suggests, late varieties of wheat crop are those varieties that are grown in the later part of the growing season, typically between November and April in the northern hemisphere.
Late varieties of wheat are highly adaptive and are capable of growing in different climatic conditions. They require longer maturation periods (around 200 to 230 days) and are mostly sown after the first heat, and harvested in late spring or early summer.
Farmers prefer these varieties as they have a higher yield potential than early-maturing varieties, which grow in the first half of the wheat-growing season. Late wheat varieties have a longer vegetative period, allowing for more photosynthesis, greater energy accumulation, and ultimately, higher yields.
There are several common late wheat varieties for farmers to choose from, such as the Red Fife, Hard Red Winter, Blue Steele, Winter Wheat, Durum Wheat, and Soft White Winter. Each variety has its attributes that make it suitable for different climates and growing conditions.
For example, the Hard Red Winter variety is sown in the fall and usually used for bread flour, while the Winter Wheat variety is sown in late September or early October and usually used to make crackers and biscuits.
Overall, late varieties of wheat crop have several advantages over early wheat varieties. They have higher yield potential, can be grown in a variety of climate conditions, and have a longer maturation period, which provides more time for the wheat to mature fully.
Farmers looking to increase their wheat yield during the wheat-growing season should consider using late wheat varieties, which have been proven to provide better results than early varieties.