Montana’s agricultural identity is shaped by its vast, semi-arid landscape, supporting large-scale commodity production across diverse climates. A significant portion of this agriculture relies on dryland farming, a method using moisture from natural precipitation rather than irrigation. This approach requires careful management of soil and crop rotation to conserve water and maximize yields in areas with limited rainfall.
Montana’s Primary Grain Production
Grain production forms the economic backbone of Montana’s farm economy, with the state consistently ranking among the top national producers. Wheat is the single largest commodity, accounting for a substantial portion of the state’s total crop revenue. It is primarily grown in the north-central region, an area known as the “Golden Triangle” for its high-quality yields.
Montana farmers cultivate several varieties of wheat. Hard red winter wheat, planted in the fall, is favored for its high protein content, making it ideal for bread flour. Hard red spring wheat is sown in the spring and thrives where winter conditions are too severe for the winter variety. The state is also a major producer of durum wheat, which is milled into semolina flour for pasta products.
Barley is the second most significant grain crop, and Montana is the nation’s second-largest producer. A large volume of barley is used as livestock feed, but a substantial amount is grown under contract for malting purposes. This malting barley supplies the domestic craft beer and brewing industries, requiring specific kernel characteristics and low protein content for quality fermentation.
Expanding Crop Diversity with Pulses and Oilseeds
Montana agriculture has shifted toward diversified cropping systems for enhanced soil health and new market opportunities. Pulse crops, the edible seeds of legume plants, are a major part of this diversification. The state is a leading national producer of lentils, dry peas, and chickpeas.
These pulse crops offer an agronomic benefit by fixing atmospheric nitrogen into the soil through a symbiotic relationship with Rhizobium bacteria. This natural process reduces the need for synthetic nitrogen fertilizer in subsequent crops. Incorporating lentils and peas into traditional grain rotations also helps break disease cycles and improves soil structure and water-use efficiency under dryland conditions.
Oilseeds are another growing segment, providing rotational flexibility and high-value export markets. Crops like canola, mustard seed, and safflower are cultivated for their oil content and are well-adapted to the state’s semi-arid environment. Canola is grown for cooking oil and biodiesel production, while mustard and safflower are valued for their specialized culinary and industrial uses.
Regional and Specialty Products
Beyond large-scale commodity grains and pulses, Montana supports several high-value regional and specialty crops that often require irrigation. Sugar beets are a prime example, grown almost exclusively in irrigated river valleys like the Yellowstone and Clark Fork. These crops require intensive management and are processed locally to produce granulated sugar.
A specialized product is seed potatoes, where Montana’s isolated geography and cold winters are advantageous for disease management. Growers produce high-quality, certified disease-free potato seed stock that is shipped to other states for commercial table potato production.
Hay and forage crops, particularly alfalfa and various grasses, are important, serving as the foundation for the state’s extensive livestock industry. These crops are often grown on irrigated land to ensure a consistent feed supply for cattle. Localized horticulture, such as the famous Flathead Cherries, thrives in unique microclimates. The moderating effect of Flathead Lake allows sweet cherries to flourish in the northwestern part of the state, yielding a high-quality fruit sold to regional and specialty markets.