Wheat Breeding, Eugenics and White Bread

Since the late 1800s essentially, all wheat breeding programs in the US and Europe have bred wheat designed exclusively for the production of white flour. Very white flour--a product missing most of the nutrients and vitamins and all of the fiber found in the whole kernel of wheat.

Working directly with farmers, millers, bakers, chefs, maltsters, brewers, distillers and consumers, the Bread Lab at Washington State University develops wheat and other grains that are designed for uses that utilize the entire grain.

Dr. Stephen S. Jones, a non-commodity wheat breeder and professor and director of the Washington State University Bread Lab, will discuss the Lab's work and the science and culture of wheat breeding.

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