Hard Red Spring Wheat is a type of wheat known for its high protein content and strong gluten quality. It is primarily grown in the northern Great Plains of the United States, particularly in states like North Dakota, Montana, and Minnesota. This wheat is ideal for making bread and other baked goods due to its excellent baking properties. The growing season for Hard Red Spring Wheat typically begins in the spring and ends in late summer. Farmers prefer this variety because it can withstand harsh weather conditions and has a high yield potential. Its versatility makes it a valuable crop in the agricultural industry.