Quality of western Canadian wheat 2006

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Summary

Good to excellent moisture levels during seeding in the Prairies combined with above normal temperatures through the growing season resulted in lowered production prospects, but above average quality. Planting progress was dependent on the location. Heavy rains in June in northern growing areas of Saskatchewan resulted in approximately 800,000 hectares going unseeded. Well below average precipitation across the Prairies in July and August combined with high temperatures stressed crops and lowered yield potential. The dry conditions did lower disease pressures and advanced crop development two to three weeks ahead of normal in most growing areas. Spring wheat harvesting proceeded rapidly starting in mid-August and 90 percent of the crop was harvested by mid-September.

Despite the hot, dry conditions during the summer, yields were close to average. Spring wheat production levels are estimated at 18.8 million tonnes by Statistics Canada [1], an increase of about 2.3% over last year, and 10% higher than the 10 year average. Durum wheat production is estimated at 3.5 million tonnes, significantly lower than the 5.5 million tonnes reported in 2005, mainly due to reduced seeded area.

Overall protein content of Canada Western Red Spring wheat, at 13.4 %, is slightly higher than last year. High grade Canada Western Red Spring wheat shows similar test weight, similar seed size, similar wheat falling number, lower absorption and comparable farinograph dough properties relative to last year, but higher extensograph and alveograph strength. Overall protein content of Canada Western Amber Durum wheat at 12.8% is higher than last year. High grade Canada Western Amber Durum wheat shows good falling number values indicative of sound kernel characteristics, milling quality comparable to the long term average and improved gluten strength relative to the long term average.  Overall protein content of Canada Western Hard White Spring wheat is higher than last year, at 13.2%. Canada Western Hard White Spring wheat is showing high test weight, high falling number and amylograph peak viscosities and high wet gluten content this year; flour colour is not as bright as last year, and farinograph absorption is lower, but extensograph and alveograph show strong, extensible dough properties.

Methodology used to obtain quality data is described in a separate report available on the Canadian Grain Commission web site.

[1] Statistics Canada, Field Crop Reporting Series, Vol. 85, No. 7, Oct. 5, 2006.

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