Alternative Text for Figure 2

Figure 2. Protein concentration in spring wheat varieties

Protein at 12.0% Moisture (%)

Variety	Old Town, ME	Sidney, ME		Alburgh, VT	Willsboro, NY
AC Barrie	11.5		13.1*	13.3	15.3
AC Walton	10.9		11.0	12.3	15.5
Ada	11.4		12.6	12.3	14.2
Barlow	11.2		13.5*	13.0	15.3
Batiscan	9.3		9.9	11.3	11.9
Brick	10.5		12.1	13.8*	15.5
Cabernet	11.1		11.7	13.0	14.1
Duo	10.5		—	—	—
Faller	10.8		11.0	11.0	13.9
FBC Dylan	10.6		11.2	12.3	13.8
Glenn	12.0		13.8*	12.5	15.6
Helios	—		—	13.8*	14.3
Howard	11.5		12.2	11.8	14.7
Jenna	10.9		11.7	13.0	13.9
Kaffe‡	—		—	11.3	12.9
Kelse	12.6*		13.6*	14.3*	15.4
Kingsey	9.8		11.6	11.3	13.1
Magog	10.5		12.1	13.0	15.0
Malbec	11.7		12.3	13.0	13.8
McKenzie	10.9		11.8	11.8	14.7
Nick	—		—	11.8	12.1
07SW04	11.7		13.6*	13.3	16.6*
Oklee	11.6		12.6	13.5*	14.8
RB07	11.4		12.7	12.5	14.3
Red Fife	12.2*		12.4	12.8	14.4
Roblin	12.8*		13.5*	15.0*	15.8*
Sabin	10.9		11.9	13.0	14.5
Steele-ND	11.7		12.6	13.3	15.2
Superb	11.7		13.0*	13.5*	14.5
Tom	10.7		13.1*	13.3	14.7
Ulen	11.9		13.2*	13.0	14.6
LSD	0.6		0.8	1.3	0.8

* Varieties did not perform significantly lower than the top performing variety.