Canadian Grain Commission
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Canadian wheat classes

Canadian wheat varieties fall into classes and each class is unique. The varieties within each class are grouped by their functional characteristics. For example, varieties in the Canada Prairie Spring Red class have medium hard kernels and medium dough strength. Canadian wheat classes are categorized by Canada Western and Canada Eastern, the regions in which the varieties are grown.

Eastern Canadian wheat classes

Eastern Canadian wheat milling class descriptions

There are 7 classes of eastern Canadian wheat:

Western Canadian wheat classes

Western Canadian wheat milling class descriptions

There are 8 milling classes of western Canadian wheat:

Each milling class has its own quality and processing characteristics.

The eight classes of western Canadian wheat

Sample kernels from each of the 8 milling classes of western Canadian wheat.

The eight classes of western Canadian wheat photograph is available for download at different resolutions.

Western Canadian wheat milling class characteristics

  Colour Size Shape Germ Brush Cheeks
Red Spring translucent red small to midsize oval to ovate round, midsize to large varies  
Red Winter orange to opaque red small to midsize elliptical small, oval to round small round
Extra Strong dark to medium red large ovate, s-shaped base large, wide, typically round large, collared ventrally round
CPS Red opaque red to orange midsize to large ovate to elliptical, incurved base midsize to small, oval small to midsize  
CPS White white midsize to large ovate to elliptical, incurved base midsize, oval small to midsize  
Amber Durum amber large to midsize elliptical large, wide oval to rectangular varies angular
Soft White Spring white small to midsize ovate to oval small, oval varies  
Hard White Spring white small to midsize oval to ovate round, midsize to large varies  

Canada Western General Purpose wheat class description

Varieties registered as Canada Western General Purpose are not required to meet the strict quality requirements of milling classes. Generally, varieties in this class are not appropriate for milling because of their high starch and low protein content, which affects end-use characteristics of the grain.

Varieties in the Canada Western General Purpose wheat class are typically high-yielding. Due to the combination of high starch and low protein, they are most suitable for uses such as ethanol product or animal feed.

Varieties within this class may look similar to varieties within other classes of wheat.