By Jamie Martin
Oklahoma State University has introduced a new wheat variety that stands out for both its health benefits and market potential. Named OSU-P92, this winter wheat contains anthocyanins, which are natural compounds linked to improved health.
"This is new -- so new that I only know of a few wheat breeding programs in North America that are commercializing pigmented bran varieties," said Dr. Brett Carver, Regent's professor and wheat genetics chair in the OSU Department of Plant and Soil Sciences. "We were after qualities that are just not normally present in winter wheat."
This innovation combines several important traits, including resistance to common wheat diseases and strong baking performance. The added nutritional value makes it different from standard wheat varieties, especially as consumers increasingly look for healthier food options.
One of the main goals behind developing this wheat is to increase whole grain consumption. Many people prefer refined flour, which contains less fiber. Purple wheat may help change this trend by offering a better taste while still delivering higher fiber content.
The variety was created by crossing multiple wheat lines to combine high yield, disease resistance, and improved nutritional quality. Research has shown that OSU-P92 contains significantly higher levels of beneficial compounds compared to traditional wheat.
For farmers, this wheat offers new opportunities. Specialty crops like OSU-P92 can attract premium prices and support local markets. However, growers must manage the crop carefully to maintain its identity, which can require additional effort and investment.
"We specialize in finding specialty, niche markets where we provide high-value, high-quality products, such as purple wheat, that require special handling," said Brady Sidwell, a wheat producer and business owner in Enid.
"It's not only delivering the pure, wholesome product that consumers want; it's also giving agriculture a voice by connecting growers directly to consumers. We can create an identity-preserved product that is truly local. I see it as a form of rural development," said Sidwell.
In milling and baking, the wheat performs best when used as whole grain flour. This helps preserve its color, flavor, and nutrients. Bakers have reported positive feedback, highlighting its rich taste and suitability for artisan bread.
The introduction of OSU-P92 reflects a broader shift in agriculture toward value-added crops. By connecting production with consumer demand, this wheat variety supports both farm profitability and healthier food choices.
Overall, purple wheat is an example of how innovation can improve both agriculture and nutrition while creating new market opportunities across the supply chain.
Photo credit: Oklahoma State University
Categories: National