Western Standards Committee recommendations from October 31, 2006

At its meeting on October 31, 2006, the Western Standards Committee (WSC) recommended the following grading change to come into effect on November 6, 2006.

Wheat, No. 1 Canada Western Amber Durum (CWAD)

• Increase the export tolerance for wild oats for No. 1 CWAD from 0.10 to 0.15 percent.

Standard samples recommended

The WSC recommended new standard samples for the following grades for the 2006-07 crop year:

• Barley, Special Select (Six-row)
• Barley, Select (Six-row)
• Barley, Select (Two-row)
• Peas, No. 1 Canada Yellow
• Pea Beans, Canada (Good natural colour)
• Pea Beans, Canada (Reasonably good colour)
• Pea Beans, Canada (Fairly good colour)

Standard samples are used as visual references by both Canadian Grain Commission and grain industry inspectors. A standard sample is a sample of grain that represents the minimum visual quality for a grade of grain.

Standard samples take into account specific grading factors that are influenced by environmental growing conditions.

The WSC reviews and recommends standard samples. The Canadian Grain Commission then designates the standard samples for the crop year. Standard samples previously adopted for other grades and grains will continue to be used.

Grading studies and projects

The WSC recommended continuation and adoption of the following studies and projects. Reports and recommendations from the studies will be presented to the WSC at its meeting in spring 2007.

Falling number as a grading factor for western Canadian wheat

A working group formed in November 2005 is continuing to investigate the risks and benefits of introducing falling number measurements in the Canadian wheat grading system as of August 1, 2007. As of that date, falling number values would replace tolerances for sprouted and severely sprouted kernels.

As part of the investigation, the Canadian Grain Commission's on-site testing of rapid viscosity analysis (RVA) technology at primary and terminal elevators is progressing. However, a lack of available sprouted wheat samples for testing is making it difficult to assess error factors. This year's dry weather and good harvest conditions resulted in less sprouting.

The WSC agreed that the group should continue its work, but the proposed date to introduce falling number may need to change.

Study of ruptured kernels in Wheat, Canada Western Red Spring (CWAD) and Wheat, Canada Western Hard White Spring (CWHWS)

The Canadian Grain Commission will continue to study the effects of ruptured kernels on the milling quality of CWRS and CWHWS wheats.

Western malting barley standards

The WSC members recommended that the Barley and Other Cereals Sub-Committee review the grade schedules for malt barley.

Main grading factors in 2006 harvest (as of October 31, 2006)

Canadian Grain Commission inspection specialists identified main grading factors in 2006 by grading samples from the Canadian Grain Commission's Harvest Survey and by consulting industry sources and provincial crop reports. Factors considered prevalent are those that appear most often in samples graded No. 2, 3 or lower. Other grading factors may also be involved when samples lose a grade.

Wheat

The majority of samples of all wheat classes were graded No. 1 and 2. The main grading factors in common wheat classes were midge damage, mildew, hard vitreous kernels (HVK), ergot and lightweight kernels. The main grading factors in amber durum wheat were HVK, severe midge and lightweight kernels.

Midge damage results in distinctly shrunken or distorted kernels. Midge-damaged wheat exhibits unusually high protein content, reduced flour yield, dark flour colour, high flour ash, weak, sticky dough properties and poor bread quality. It is a grading factor for CWRS and CWAD.

Mildew damage is an aesthetic concern for flour and semolina millers and for pasta makers. It affects flour brightness in CWRS wheat and results in dark specks in semolina and pasta processed from CWAD wheat.

Vitreousness is the natural translucent colouring of the wheat kernel and is an indicator of kernel hardness. It is a grading factor for CWRS, CWAD and Canada Western Red Winter (CWRW) wheat.

Ergot is a grading factor for wheat and cereal crops, with strict tolerances applying to each grade. The reason is that ergot bodies contain numerous alkaloids, or toxic chemicals, that remain active even after the grain is processed.

Test weight, the measure of grain density determined by weighing a known volume of grain, is a grading factor for wheat and other grains.

Oats and barley

The main grading factors in Canada Western Oats (CW) were mildew and lightweight kernels. These factors affect quantity and quality of groats. Staining and lightweight kernels were the main factors in Canada Western Malting Barley (CW).

Staining makes barley undesirable for malt selection.

Oilseeds

Chlorophyll content in Canola, No. 1 Canada samples was slightly lower than the previous year's level. Caused by green canola seeds, chlorophyll makes cooking oil rancid and must be extracted during processing.

Oil and protein levels were slightly higher than in the 2005 crop.

The main grading factor in the mustard classes was admixture, that is, weed seeds and matter other than mustard.

Pulse crops

Bleaching was the main grading factor in Canada Green Peas. Bleaching is an undesirable quality because it affects uniform colour. Bleaching occurs when one-eighth or more of the surface of the cotyledon is bleached to a distinct yellowish colour which is in marked contrast to its natural colour. Uniform colour in green peas is important to buyers.

Staining and immaturity were the main grading factors in Canada Yellow Peas. Canada Lentils were also affected by staining and damage. Smaller seed size was observed in Canada Bean samples.