Grain
Yecora Rojo
C tier
Yecora Rojo is a hard red spring wheat of CIMMYT-related pedigree, widely grown in Mexico’s northwest and the southwestern United States—especially California’s Imperial and San Joaquin regions—for bread flour and desert-irrigated production. It is early, semi-dwarf, and adapted to warm spring-wheat environments. Grain is hard and red with good protein for pan bread and tortillas when milled appropriately. Yecora Rojo became a regional standard cultivar name on farm and mill contracts long after many contemporaries were retired.
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Grades are placed along a shared scale so systems can be compared side by side.
History
CIMMYT-influenced breeding released Yecora Rojo for irrigated hard red spring production in northwest Mexico.
California and Arizona growers adopted Yecora Rojo for desert and valley spring wheat.
Yecora Rojo became a leading named hard red spring in California milling supply.
Mexican Pacific-coast wheat regions continued large Yecora Rojo plantings under irrigation.
Newer cultivars challenged Yecora Rojo, yet it remained a recognised regional variety.
Specialty and conventional mills still referenced Yecora Rojo among southwestern hard red springs.