Breeding a better bread – CBS Sunday Morning

Over the past century, the cultivation and processing of wheat has led to strains of grain that are less nutritious, less flavorful, and more vulnerable to climate change. The researchers at Breadlab, at Washington State University, are trying to breed varieties of whole grains that are better for farmers, consumers – and taste buds. David Pogue reports.

At the Montana Wheat & Barley Committee, we directly fund research with the goal of developing superior plant varieties and best farm practices for generations to come. We cultivate markets by building trade relationships, through educational outreach, and displaying Montana values.