Production at a Glance
North Dakota HRS Production & Growth Cycle
North Dakota leads the nation in Hard Red Spring production, providing a consistent and reliable supply for global food security.
Production Leader
ND grows approx. 50%
of the U.S. HRS crop, averaging
250-300 million bushels annually.
Global Reach
Half of our crop is exported to over 60 countries, primarily in Asia and Central/South America.
The Growing Season
Precision timing is key to our quality. Seeding typically occurs between April and the end of May, with the crop reaching peak maturity for harvest in August and September.
The DNS Standard
Most ND wheat earns the "Dark Northern Spring" (DNS) subclass. Meaning it contains at least 75% dark, hard vitreous kernels-the hallmark of milling qualities.
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Dark Northern Spring (DNS): At least 75% Dark Hard Vitreous (DHV) kernels. This is the "gold standard" for high-protein baking.
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Northern Spring (NS): Between 25% and 74% DHV kernels.
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Red Spring (RS): Less than 25% DHV kernels.
Not all spring wheat is created equal. To help buyers select the exact performance profile they need, HRS is traded under three official USDA subclasses based on the percentage of "Dark, Hard, and Vitreous" (DHV) kernels:
Hard Red Spring Wheat Subclasses & Grading
Defining Quality
From the Field to Your Kitchen
The same attributes that make North Dakota HRS a logistical powerhouse also make it a miracle ingredient in the kitchen. Whether you are a commercial baker or a home enthusiast, the high protein levels (13% to 16%) and strong gluten properties provide:
The Secret to Bread & Bagels: HRS creates the structural integrity and high volume needed for artisan hearth breads, chewy bagels, and crisp pizza crusts.
The "Improver" Wheat: Because of its strength, flour mills use our wheat as a "blending wheat" to boost the performance of lower-protein flours.
Frozen Dough Tolerance: The superior dough strength allows frozen doughs to maintain their rise even after months in the freezer.
Beyond performance, HRS provides a rich source of fiber and essential minerals, making it as nutritious as it is functional.
Exceptional end-products start with intentional variety selection. To maintain this global standard of quality, North Dakota producers utilize rigorous testing data to choose the best seed for the season.
Producer's Corner
Maintaining our market position starts before seeding.
Producers are encouraged to select Hard Red Spring Wheat varieties
that rate high in end-use quality to keep North Dakota at the top of the world's spectrum.
2026 Variety Selection Guide
Note: Variety performance is influenced by the environment, so year-to-year shifts are expected. For a detailed breakdown, please refer to the NDSU Hard Spring Wheat Variety Circular.
Good to Excellent - Varieties are balanced in numerous end-use traits and perform at or above customer demand targets for the HRS class.
Average to Good - Varieties ranged from average to good in end-use testing, and were more variable across important traits.
Quality Targets Not Met - Varieties tend to fall below customer-demanded quality targets for the HRS class.
How We Test: The Methodology
To ensure accuracy and reliability, all quality data is sourced from annual NDSU Commercial Statewide Variety Trials, which are open to all breeding programs. Varieties are grown under the same production environments and evaluated over multiple years to account for environmental shifts.
Individual results are scored relative to the set’s average and
weighted by these key quality parameters:
Protein &
Vitreous Kernels
Essential for the structural integrity and milling quality required by global buyers.
Milling Yield &
Test Weight
Measurements of
efficiency and consistency
at the mill.
Dough Strength &
Water Absorption
Critical for high-performance applications like frozen doughs and artisan breads.
Loaf
Volume
The ultimate benchmark for baking performance and end-product value.