ALBERTA: In the face of climate change and increasingly harsh weather conditions across the Canadian Prairies, Punjabi-Canadian scientist Dr. Harpinder Singh Randhawa, a senior research scientist at Agriculture and Agri-Food Canada (AAFC) in Lethbridge, Alberta, is leading groundbreaking work to develop a new resilient wheat variety that promises higher yields and greater adaptability.
The innovation, named AAC Raymond, is a Soft White Spring Wheat variety designed to thrive under hot and dry conditions. According to Dr. Randhawa, AAC Raymond delivers 10–12% higher yields compared to existing varieties, even in drought-affected areas.
“What we are looking at from a farmer’s perspective is higher economic performance and protection of their grain,” Randhawa explained.
A key advantage of AAC Raymond is its resistance to major crop diseases, including stripe rust and leaf rust, which commonly threaten wheat yields. “It yields better under stress tolerance and performs better against diseases because it is mostly resistant to rust diseases,” Randhawa added.
Beyond resilience, AAC Raymond offers low protein but high starch content, making it versatile for multiple uses. The wheat is expected to serve bakers for cookies, cakes, and biscuits, while also supporting livestock feed, silage, malting, and ethanol production.
The variety has undergone extensive testing across Western Canada and has been officially registered with the Canadian Food Inspection Agency (CFIA). Farmers can expect commercial availability within the next two years.
Randhawa emphasized Canada’s global role in wheat production:
“Wheat is a major crop investment in Canada. We grow almost 20 million acres, and about 95% of our wheat is exported to countries worldwide, making it one of Canada’s most important agricultural exports.”
By combining resilience, versatility, and higher yields, AAC Raymond is expected to empower farmers in Canada and beyond, helping secure food supplies in an era of climate uncertainty.
