Grain quality has been an important aspect addressed by the Global Wheat Program at CIMMYT over the years which aims to identify proper gluten quality (diverse levels of gluten strength combined with good extensibility) at medium protein content levels, in semi-hard or hard grains of wheat. However, this information is normally generated in research stations where experimentation facilities are excellent and accessibility to researchers is favorable. Thus, repeatability or consistency between performance of advanced lines under experimental stations and farmers' fields should be tested, especially for outstanding advanced lines that will be part of the international or national nurseries. This study evaluated a set of 16 outstanding advanced lines compared with 8 commercial varieties under optimum and drought conditions in farmers' field plots at the Yaqui Valley. In both, bread and durum wheat, our results indicated genetic differences and G X E interactions in most quality parameters. Under optimum conditions (full irrigation), bread wheat lines were classified as end use type 1 (pan type breads, mechanized baking industry), end use type 2 (leavened breads in general, semi-mechanized industry), end use type 3 (dense hearth bread and flour tortilla) and end use type 4 (steamed bread and white salted noodles). Local checks were classified as end use types 1, 2, 3 and 4. Under drought conditions, several bread and durum lines and checks improved their quality traits. This study added valuable on-farm information of quality performance of bread and durum wheat advanced lines that would help in the decision making process for variety release.

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