Red Fife wheat

Introduction

Red Fife wheat is a heritage grain that is considered to be Canada's oldest wheat variety. Red Fife is named after David Fife, a farmer who first grew the grain in the 19th century. This wheat variety played a crucial role in the development of the Canadian wheat industry.

History

David Fife, a Scottish immigrant, began growing Red Fife wheat on his farm in Peterborough, Ontario in 1842. The wheat was originally sent to Fife by a friend from Glasgow, who had received it from a load of wheat brought from Ukraine. Red Fife quickly became popular due to its adaptability to the diverse Canadian climate and its resistance to disease.

Characteristics

Red Fife wheat is known for its complex taste and solid gluten structure. It is a hard spring wheat, different from the more common hard red winter wheat. The wheat kernels are a rich red color, and the flour produced from the wheat is often slightly pinkish. This wheat variety is also known for its excellent milling and baking qualities.

Cultivation

Red Fife wheat is a heritage or "landrace" variety, meaning it has been adapted over time to its local environment. It is a tall variety of wheat, often reaching up to five feet in height. Red Fife is a spring wheat, planted in the spring and harvested in the early fall. It is a hardy wheat, able to withstand diverse weather conditions.

Uses

Red Fife wheat is primarily used for baking. It is often used in breads, pastries, and other baked goods. The wheat's high protein content and strong gluten structure make it ideal for bread making. It is also used in the production of whole wheat flour and other wheat products.

Revival

In the early 20th century, Red Fife wheat was replaced by new varieties that were more disease resistant and had higher yields. However, in recent years, there has been a resurgence of interest in Red Fife wheat. This is due in part to the growing popularity of artisanal breads and the local food movement. Today, Red Fife is being grown by a number of small-scale farmers and is available through specialty retailers.

Conclusion

Red Fife wheat has a rich history and a unique place in Canadian agriculture. Its revival is a testament to the value of heritage grains and the importance of biodiversity in our food systems. Whether used in a loaf of bread or a batch of cookies, Red Fife wheat adds a touch of history and a burst of flavor.

See Also

• Wheat
• Agriculture in Canada
• Heritage grains
• David Fife