Hokkaido Agricultural Research Center, NARO

Wheat Breeding Group

Wheat production in Hokkaido accounts for about 60% of total domestic output due to stable production. In order to contribute to the improvement of profitability for farmers and self-sufficiency rate, we are developing varieties with excellent agricultural traits such as disease resistance and high yielding ability, varieties suitable for bread, chinese noodles and confectionery, varieties suitable for cultivation in cold regions, and varieties with high added value according to the demands of consumers.

Cultivation of varieties with disease resistance, pre-harvest sprouting resistance, and excellent quality for bread-making

In addition to conducting selection of lines with resistance to various diseases such as wheat yellow mosaic virus and Fusarium head blight, we are also using DNA marker selection to characterize traits associated with pre-harvest sprouting resistance seed dormancy-related gene, and developing parental lines that combine both traits. Moreover, we are working on the development of selection technology using QTL markers for seed storage protein content which is related to processing suitability such as bread-making etc. and evaluating new and promising processed products in collaboration with consumers.

Estimation of protein content by remote sensing and development of fertilization technique

In order to realize the appropriate protein content rate that corresponds to new varieties in the dissemination sites, we estimate the protein content by remote sensing in cooperation with local farmers and we are making efforts to use the data in the cultivation technology such fertilizer application.

As a result of breeding of wheat varieties suitable for autumn cultivation, we developed "Kitanokaori" (FY 2003) suitable for bread making. Furthermore, we have also developed extra strong wheat variety "Yumechikara" (FY 2009) which can make bread of better quality upon blending with medium strong wheat flour. "Yumechikara" is also resistant to wheat yellow mosaic virus and the area of cultivation in Hokkaido exceeds 10,000 hectares. "Minorinochikara" (FY 2013) is a high-yielding variety suitable for Chinese noodles and cultivation is expected to spread in Honshu as a source of soy sauce.

21ng

Group Leader

Koichi HATTA


Group Members

Yohei TERASAWA

Kenji KAWAGUCHI

Centers・Institutes