By Steven Davy, email@example.com
Great Lakes Echo
June 23, 2009
Crop and soil sciences researcher Sieglinde Snapp hopes her work at Michigan State University produces a more sustainable wheat. The variety she’s developing doesn’t have to be planted every year, and early research suggests it is easier on the soil, needs less fertilizer and contains more protein and micro-nutrients.
It tastes good, too.
Federal agriculture officials like the wheat so much they recently awarded the university a $1 million grant to help bring it to market.
Snapp and graduate student research assistant Brook Wilke explain in this video the wheat’s research, potential and cookie test.