Wheat is an important winter grain crop in Georgia. It is frequently planted following soybeans, peanuts, or corn, and followed by soybeans, or sorghum. Georgia primarily grows soft red winter wheat, which is often used for cake and pastry flours.
The name “winter wheat” is applied because it requires a certain number of hours below 39°F in order to trigger stem elongation and heading. Winter wheat varieties differ in how much cold is actually required, and this is one factor that is considered in recommending varieties for different areas of Georgia. Wheat is also grown as a winter forage.
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