Thereafter we analyse the management of spring wheat under organic growing conditions and the organic bread making process in more detail to analyse the interaction between these two parts of the chain and to assess how variety requirements for the organic chain differ from those for the conventional chain. In addition, we explore to what extent current spring wheat breeding aims at meeting the variety demands of the organic sector. Next to possibilities to directly or indirectly select for the desired characteristics, we discuss the factors that are essential to produce an environment conducive for creating more effective spring wheat breeding programmes that can supply such varieties for organic agriculture.