Early wheat researchers
The Farm's history is rich in agricultural achievements. Two individuals in particular-both from the same family-left their imprints on today's wheat industry.
William Saunders 1836 - 1914
William Saunders was born in England and moved to Canada in 1848. His passion was plants. As a druggist, naturalist and agriculturist, his interests led him to pursue scientific study for the purpose of improving plants. When insects began attacking his plants, he looked for answers. And in 1863 he helped found the Entomology Society of Canada and served on its first board of directors. Entomology is the study of insects, including the control of insects.
An 1885 report by William Saunders contributed to legislation that, one year later, established the first-ever Dominion Experimental Farm. Saunders was appointed director of what was then called the Experimental Farms Service. While Director he launched the wheat-breeding program where his son, Charles Edward, later channeled his talents.
Sir Charles Edward Saunders 1867 - 1937
Charles was the third son of William Saunders and not the only Saunders boy to engage in plant research. Although all four sons assisted their father, Charles displayed the greatest talent. He had a keen eye for the scientific method, an abundance of patience and "a good set of teeth." (his own words from his memoirs)
Charles used the "laboratory of his mouth" to advance wheat breeding. He assessed the quality of the wheat seeds by first rubbing them between his palms, and then tossing a few kernels into his mouth for a quick chew and taste. He was remarkably accurate.
Today, sophisticated technology assesses wheat quality in Canada's ongoing wheat breeding programs. Wheat breeding is a science focused on improving existing varieties of wheat and discovering whole new varieties. Wheat research remains an important activity in Canada, where wheat farming is part of the economic backbone of the country.
During Charles' tenure as Dominion Cerealist at the Experimental Farm, Charles created the wheat strain called, Marquis, that today remains the standard for bread-making.
Marquis wheat had many desirable features. First, it weathered our weather well... it matured before the frost which is no small feat in Western Canada. Second, it produced a high-quality flour.
Charles Edward Saunders retired from plant breeding after 22 years to pursue his other love-music. He was knighted in 1934 for his exceptional role in the advancement of wheat farming.