Getting a product from research lab to the marketplace can be a long-term process. But two varieties of wheat, Appalachian White and NuEast, released for production in 2009 by a group led by an Agricultural Research Service scientist, have now become valued ingredients in products made by two North Carolina businesses.
David Marshall, research leader of the ARS Plant Science Research Unit in Raleigh, North Carolina, worked with collaborators at North Carolina State University to develop the two wheat varieties. NuEast is a hard red winter wheat, and Appalachian White is a hard white winter wheat.
Mills and bakeries in North Carolina have used the wheat varieties in some of their products. The ARS unit has a long-running project with Carolina Ground, an artisan mill and bakery in Asheville, North Carolina. “The owner, miller, and baker, Jennifer Lapidus, has used Appalachian White and NuEast in her artisan flours and baking recipes,” says Marshall.
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