Excerpts from the report: A new process for cooking and canning debranned whole kernel wheat provides a versatile, easy-to-prepare, convenient form of cooked wheat. This new product may be used as a side dish or as a vegetable, or may be used as a convenient ingredient in a wide variety of main course dishes, soups, desserts, and salads. This food innovation, developed by the Agricultural Research Service of the United States Department of Agriculture, is described in U. S. Patent 2,929,725, issued March 25, 1960. A market test of this new form of canned wheat, prepared from debranned hard red winter wheat, was undertaken at Wichita, Kans., in March-September 1961, to ascertain its market position and consumer acceptance.