The University of Minnesota has released a new hard red spring wheat variety called ‘MN-Rothsay.’ The variety features excellent straw strength with a good combination of yield, protein, and disease resistance.
“MN-Rothsay has straw strength comparable to Linkert but has about 10 percent higher grain yield,” says Jim Anderson, University of Minnesota wheat breeder in the Department of Agronomy and Plant Genetics. “The exceptional straw strength of Linkert was largely responsible for its 5-year reign from 2016–2020 as the most popular variety in the state, so our expectation is that MN-Rothsay’s higher grain yields, comparable or higher than other popular varieties, and improved disease resistance compared to Linkert will be attractive to growers.”
In addition to high yields, the protein level of MN-Rothsay is higher than other top yielding varieties along with good test weight and a good pre-harvest sprouting rating. MN-Rothsay has moderate overall disease resistance, with a very good score for leaf and stem rust, and a good Fusarium head blight (FHB) rating.
Prior to being formally named, MN-Rothsay was tested as MN15005-4. The line stood out in both state and regional trials including the Uniform Regional Nurseries trials, where it finished second in grain yield out of 33 experimental entries in 2018, eighth out of 34 in 2019, and had the best straw strength of all entries in both years.
Jochum Wiersma, University of Minnesota Extension Small Grains Specialist, stresses that, “The value growers place of straw strength cannot be overstated, making MN-Rothsay the logical choice to replace Linkert in the U’s line-up.”
MCIA certified seed growers received allocations of foundation seed of MN-Rothsay this spring. Despite the tough weather this spring, seed growers are excited about the new variety and will have seed available for planting next year. Look for a list of growers in the MCIA Directory this fall.
The new release is named in honor of the city of Rothsay, Minnesota, which is an area of the state with a long history of wheat production.