Figure 3. Crude protein of 30 spring wheat varieties, Alburgh, VT. *Varieties with the same letter did not differ significantly in yield. HRS7001J (l) = 12.1 Crude Protein (%) Batiscan (kl) = 12.5 Crude Protein (%) Nick (jkl) = 12.7 Crude Protein (%) Tom (ijkl) = 13.3 Crude Protein (%) Kaffe (ijkl) = 13.4 Crude